Event
Dinner Conversation: Beets Two-Ways
Sunday, March 25, 6-8PM
Dinner Conversation: Beets Two-Ways
$25 for 18 Reasons members; $35 for the general public
Artist Julia Goodman and farmer/dentist Peter Jacobsen are forging a friendship based on a shared love and curiosity for beets. Join them at 18 Reasons for a beet themed dinner and conversation. Julia will explain the difference between paper and papyrus and the ideas behind this body of work beginning with underground growth, intense color, and internal concentric circles. Peter will discuss his love of the soil and nurturing, even coaxing of the beet from seed to tuber. He will also discuss urban beet gardening and seed sources. 18 Reasons own Rosie Gill will prepare the meal. A delight for all the senses!
Dinner will be a simple vegetarian beet-based meal.
About Julia:
Julia earned her BA in International Relations and Peace & Justice Studies at Tufts University in 2001. She began making paper in her backyard in 2003 and completed her Master's in Fine Arts at the California College of the Arts in May 2009. Since graduating she spent the summer in Inverness, California at the JB Blunk Residency and the fall in New York, completing a studio internship at Dieu Donne papermaking studio. In 2012, Julia looks forward to two artist residencies, one on a small farm near lava flow in Hawaii and the other at "the dump," through Recology San Francisco. Her work has exhibited widely throughout California, and in New York, Washington DC, and Gothenberg, Sweden. Currently, Julia is living and working in San Francisco.
About Peter:
Peter Jacobsen is a master organic gardener, who, for the past 27 years, along with his wife Gwen, owns and operates Jacobsen orchards, a CCOF certified organic farm in Yountville,California. He also co-founded the Yountville Seed Company, which grows, dries and packages its own limited production seeds. He has presented at Slow Food Nation and at Aspen Food and Wine, on the topic of culinary gardening. He lectures to incoming students at the Culinary Institute of America in St. Helena, California, on the topic of chefs creating partnerships with farmers and the synergies possible from such collaborations.
Peter is committed to farming and the concept of local adaptation that looks at farms and farmers within their communities and regions so that all who are interested can participate in their local food production systems.
Peter can answer questions related to farming, foraging (he is also a forager in his region) and the connections between farming and the restaurant industry. He is also open to commenting on food politics, though he states his comments tend to be blunt and practical, rather than visionary and philosophical. (In fact he just learned how to spell philosophical so he could put it in this biosketch)
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Location18 Reasons (View)
3674 18th St.
San Francisco, CA 94110
United States
Categories
| Kid Friendly: Yes! |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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