Positively Indelible Marketing...Amy Yvonne Yu
Farmer Wendy Baroli & Chef Mark Estee Bridge Meat Gap In Reno Part II
Farm To Fork Across America: Help plant a "Mother Orchard" with the strongest, drought and pest resistant wild trees and vines found in California
Farmer Wendy Baroli & Chef Mark Estee Bridge The Sustainable Meat Gap In Reno
Chef de Cuisine Dante Cecchini, Wanderlust in a Pop-up Kitchen
Chef Seth Caswell, Technology and Healthy Food for Emotional Well Being, Google and Adobe Style
Chef Tom Douglas, "Deliciousness Served With Graciousness" in Seattle
Chef Stephan Pyles... Limitless in Texas
Kanaloa Seafood: Netting the Spirit of Environmentally Responsible Fishing
FoodShed Exchange Celebrates With Great Farmers, Friends & Family
Restrauteur and Farmer Pete Eshelman: Hunger for Humanely Raised Beef With a Nutritional Twist
Chef Natalie Sellers: Artisan Parmesan, Vertical Tasting, and Food Culture in Reno
Fisher Heidi Dunlap: Wild Alaskan Salmon Running for Their Lives
Chefs Collaborative Upgrading the Quality of Our Food Supply
Amigo Bob... Influencing the Neyers Vineyard of Napa Valley
A Kinfolk Honey Gathering... Supporting Our Homeland Security
Quality U.S. Grown Food IS Our Homeland Security
Composting the Biggest Rib Cookoff in America
Visuals Only Because Most Haven't Been (PHOTOS)
Farming Beyond Me... Fighting the Tide in a Sea of Wheat
"An Apple a Day..." or Hundreds of Thousands From Tree Top
Bluebird Grain Farm: East of the Cascades in a Sea of Emmer
Sea-Crop Soup, From Sea To Shining Sea
Chef Jerry Traunfeld, Soulful in Seattle
Horse Power on Betsey's Farm, Bainbridge Island, WA
Nature, An Instrument of Restoration
Homeless Garden Project: A Safe Place To Go
GirlFarm, A Field Of Dreams
Craft Bartender Naomi Schimek: Foraging in L.A. With Time To Spare
Mad Chef Jimmy Schmidt
In The Body Of Bread, The Holiness Factor Revealed
Legacy For The Essential Farm Fashionista
All photography © Julie Ann Fineman, unless otherwise noted.
Topanga Coop Plan
Make more optimal food available in Topanga; build resilience, skills, sustainability and community at the same time.
To create a cooperative market and community organization that will
Build a core team/start-up board
Come to a consensus vision towards an outline plan, budget and development budget
Identify development leadership, experienced mentors and experts in food coop start-up & mgmt
Raise awareness, inform the community, consult with the community, recruit more participation
Raise development funds to
including site selection, planning, permits, fundraising, financing,
The Raw Saloon (just past Arteique before Pat's) is OPEN (woohoo!)
I would be surprised if any of yall hadn't noticed the raw saloon opening, Jeremiah Shattuck serving up the super juices and raw delights. In an ideal site to serve 'drive by' morning smoothies/lattes and take-home home-made meals to the thousands of 101-PCH commuters.
And that is just perfect isn't it? Set the intention with a visioning meeting, notice that we lacked a 'take charge leader' and voila, one appears in the canyon. They are for-profit, but I could give a hoot - the ethic and vision is in sync with what we hoped for, and it will be hard enough to eek a profit in food retail. So I say: more power to them.
WHAT CAN WE DO TO HELP AND MAKE THIS SURVIVE AND THRIVE?
A few ideas:
Meet at the saloon to share ideas and offer resources (business consulting, fridges, tables, BBQ, etc) in another round of brainstorming.
Pool resources to purchase relevant equipment from the closing canyon gourmet
Put together all best ideas, form a plan & budget, launch a Topanga Healthy Food Saloon Kickstarter to raise funds - rewards could include: 1 year 10% discount ($100), 5 day juice fast ($200), etc
I really feel that these things would be awesome:
Local sourdough (local yeast) Bread every day and Challah on Friday afternoons (Patrice?)
Drive-by service: especially for the commuters, if they call or txt ahead, their order can be brought to their car, charged to their credit card on file, etc.
organic fiar-trade smoothies and coffee drinks in the AM
organic local made home-made meals to take home in the PM ($5-10/person, super lasagnas, casseroles, salads, stews ,etc....); 2-3 choices every day, made by locals in the Saloon's commercial kitchen or at the Globe Theater's commercial kitchen down the road.
a simple fast good POS system to make drive-by orders easy and fast (shopkeep.com - web based)
Picnic tables to eat on-site outside with umbrellas
The dream is realizing, let's lock it down people!
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