SEE-LA hires new executive director

The nonprofit organization that runs the Hollywood farmers market and six others, Sustainable Economic Enterprises of Los Angeles, has hired a new executive director.

James W. Haydu, who is currently chief development officer of the Mar Vista Family Center and who worked from 2006 to 2011 as director of communications, policy and marketing for Pike Place Market in Seattle, will start Aug. 27, according to a SEE-LA news release.

The position became vacant in April when Pompea Smith, who founded the Hollywood market in 1991 and served for many years as SEE-LA’s executive director, was fired by the group's board.

This came after a tumultuous year in which the organization faced financial difficulties and a struggle over street closures with the neighboring Los Angeles Film School, which threatened to force the Hollywood market to move from its site. (Earlier this month, the Hollywood market received its street-closure permit from the city, so it is secure in its location for the next year, Michael Woo, chairman of SEE-LA’s board, said in a recent phone conversation.)

A SEE-LA board committee reviewed 80 applicants before selecting Haydu, who offered experience in both the farmers market and nonprofit worlds.

Haydu "combines the main qualities we were looking for: ability to lead and manage an energetic staff, financial acumen, expertise in nonprofit fundraising, a vision about the future of food and markets, and a passion for bringing farmers and urban consumers together," Woo said in the press release.

Haydu, 44, was born and raised in the Central Valley and graduated from Cal State Fullerton with a degree in liberal arts and political science. He succeeds Brenda Zamzow-Frazier, a consultant who served as SEE-LA’s interim head for the last four months.

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Photo: The Hollywood farmers market on July 22. Credit: David Karp

'Food and Food Systems in the 21st Century' at UCLA's Fowler Museum

On Aug. 11, from 11 a.m. to 6 p.m., TedxLA Miracle Mile presents "Food and Food Systems in the 21st Century" at UCLA's Fowler Museum.

Spawned from the nonprofit organization TED, TEDx is a program of independently organized events that bring together people from the worlds of technology, entertainment and design (hence the name TED) to engage in the sharing and spreading of ideas. Next month's TEDx gathering at the Fowler will examine food and food production on a local and globalized scale. Speakers will address what is obsolete and what is up to par -- politically, socially, economically and culturally -- in the context of today's rapidly growing human population.

The event will be a merging of minds with guest speakers such as Jason Kelly Johnson and Nataly Gattegno of Future Cities Lab and Jonathan Todd of John Todd Ecological Design. Also joining in on the discussion of food will be Tara Kolla of Silver Lake Farms, Ken and Kathy Lindner of Lindner Bison, Laura Avery of Santa Monica Farmers Market and "Righteous Porkchop" author Nicolette Hahn Niman, among others.

The daylong event includes a pre-event mixer with access to the museum, a catered box lunch by Auntie Em's Kitchen and a post-event wine and cheese reception. Tickets are $60 for general admission or $48 for students, seniors and Fowler Museum members.

308 Charles E. Young Drive North, L.A., (310) 825-4361, fowler.ucla.edu.

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Photos: From left, Tara Kolla, Ken and Kathy Lindner, Laura Avery.

Credit: Tedxaltavistala.com

Foundation grants first fellowships in organic plant breeding in U.S.

Clif Bar Family Foundation has recently awarded the first fellowships in organic plant breeding in the United States.

The fellowships are funded through the foundation's initiative Seed Matters, which advocates the development and protection of organic seed systems. Those awarded fellowships will work to breed seeds that thrive in environments with greater variability and different ecological-agronomic conditions so farmers don't have to retreat to pesticides and other non-organic solutions for farming.

Professors and leaders in organic seed research overseeing the program include Stephen Jones at Washington State University, a plant breeder and the director of the Northwestern Washington Research and Extension Center; Kevin Murphy at Washington State University, assistant professor in the Department of Crop and Soil Sciences as well as a barley and alternative crops breeder; and William Tracy at University of Wisconsin-Madison, professor of agronomy and interim dean of the College of Agricultural and Life Sciences.

So far $375,000 in grants have been issued to fund three PhD fellowship students for five years in organic plant breeding at two land grant universities — Washington State University and University of Wisconsin-Madison.

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Top photo: Heirloom tomatoes. Credit: David Karp / Los Angeles Times

Bottom photo: Dr. Kevin Murphy, right. Credit: Micaela Colley / Organic Seed Alliance

2012 EcoFarm Conference to be held in February

During the first week of February, the Ecological Farming Assn. will host its 32nd annual EcoFarm Conference in Pacific Grove, Calif. The EcoFarm Conference brings together farmers, ranchers, food activists, merchants, educators and researchers, not to mention those just plain interested in sustainable agriculture, at the largest ecological agricultural gathering in the West.

According to organizers, more than 1,500 attendees will meet at the Asilomar Conference Grounds on the picturesque Monterey Peninsula, Feb. 1-4, to promote and improve food farming systems.

On Feb. 1, the pre-conference bus tour led by Amigo Bob Cantisano of Organic Ag Advisors, Sam Earnshaw of CAFF and Richard Smith of UC Cooperative Extension will scope out organic farming on the Central Coast. The all-day field trip will visit farms in Pajaro Valley and Santa Cruz, making stops at Tomatero Farm, Yellow Wall Farm and Bonny Doon Winery, followed by a locavore's lunch prepared by Outstanding in the Field's founder and chef Jim Denevan.

Also anticipated at this year's conference are more than 60 workshops, artisan cheese and beer tastings, wine tastings, movies and mixers.

Prices vary depending on whether you plan to attend one day or go for the full conference package, including meals and lodging. For more information on the conference's schedule, special events, pricing and registration, visit www.ecofarmconference.org.

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Gardening classes at the Natural History Museum

 

In the spring, the Natural History Museum of Los Angeles County   will be offering gardening classes as part of its new workshop program.

Learn how to grow your own vegetables at home through the guidance of master gardeners Florence Nishida and Araceli Perez-Ocejo. Classes will be taught outside the Butterfly Pavilion and will showcase various gardening techniques, such as how to start from seed and transplant; how to grow organically,  without the use of pesticides or herbicides; how to create good soil; and how to appropriately feed and water plants.

Featured classes include "Best Cultivation Practices," to address watering, trellising, feeding, weeding, pest management, pinching and pruning, and "Feeding the Soil" which will focus on fertilizer types, uses, signs of deficiency and worm composting.

Classes are $25 for members (or $80 for all four classes in the series) and $30 for nonmembers (or $100 for all four classes in the series). For residents of ZIP Codes 90006, 90007, 90008, 90011, 90015, 90016, 90018, 90037, 90062 and 90089, classes are discounted to $15 per class (or $50 for all four classes in the series).

Exact dates have not yet been posted for the gardening classes; check the museum's website for updates or call (213) 763-3471 for more information.

900 Exposition Blvd., L.A., (213) 763-3466, nhm.org.

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Mokichi Okada Assn. Wellness Center in West L.A.

The Mokichi Okada Assn., also known as MOA, was established in 1980 to continue the work and founding principles of Mokichi Okada. In the 1930s, Okada developed a healthcare system based on new medicine with the intention of nourishing the body, mind and spirit by creating a healthy civilization in harmony with nature.

Through the fields of medicine, agriculture and the arts, MOA aims to prevent illness and promote wellness. The organization also includes the Okada Health and Wellness Program, structured to incorporate the practices of the three major enterprises of MOA -- the Okada Purifying Therapy, Nature Farming and Arts and Culture Therapy -- into everyday life. Activities such as the Japanese tea ceremony and flower arranging are believed to act as therapies fostering physical and spiritual health. 

The organization, which has centers scattered throughout Japan, has branched out to international locations in Hawaii and, more recently, California. In 1999, retired farmers Tadashi and Yoko Mori donated five acres in Fresno to MOA. The farm promotes Okada's philosophy to respect the soil and not resort to artificial chemicals such as synthetic fertilizers and pesticides, in order to produce natural, chemical-free foods rich in vital energy and flavor for the community. The now 10-acre farm and orchard, called the Oasis Garden, offers certification programs, seasonal classes and CSA produce boxes, also available at the center in West L.A.

The MOA Wellness Center in Mar Vista opened in March 2010. Walk in and you've entered a quiet haven, a definite gem in the midst of the bustling city. In addition to offering Angelenos produce from the farm in Fresno, the center holds workshops on home gardening and raw food. On any visit, the tea ceremony is a must.

4533 S. Centinela Ave., L.A., (310) 574-9900, moawellness.org.

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Photos: The Oasis Farm in Fresno. Credit: Moa-fresno.org

Food Day kicks off in L.A.

It's Food Day, a grassroots event sponsored by the nonprofit Center for Science in the Public Interest to improve the U.S. food system. Its efforts include reducing diet-related diseases such as diabetes and expanding access to healthful food.  

The recently formed Los Angeles Food Policy Council, founded by Mayor Antonio Villaraigosa, is helping to coordinate a series of Food Day events throughout L.A. "Many Angelenos are successfully working to make a meaningful difference in our local food system, particularly in ways that assist those residents most in need of healthy nutrition," said Villaraigosa in a news release. "This is especially important for Angelenos who live in neighborhoods where healthy foods are harder to find, which puts them at greater risk for obesity and diabetes." 

Events are searchable at foodday.org and are listed at the L.A. County Department of Public Health's Choose Health L.A. website: www.choosehealthla.com/eat-healthy/foodday/.  

Here are a few of the events happening around Los Angeles: 

• Occidental College will offer a variety of presentations and activities on campus, including presentations from the South Central Farmers and Food Forward. 11:30 a.m. to 1:30 p.m., JSC Quad, 1600 Campus Road, Los Angeles.
• Border Grill will give a farmers market apple from Windrose Farm to all guests, along with info about Food Day and the Los Angeles Food Policy Council. 11:30 a.m., 445 S. Figueroa St., Los Angeles. 
• The UCLA Maternal and Child Nutrition Leadership Training Program will hold a screening of "Forks Over Knives" with a discussion to follow. 3 p.m., UCLA Center for Health Sciences, Room 13-105, 10833 Le Conte Ave., Westwood.
• Community Market Conversion will host a healthy food cooking demo and a Zumba class at Las Palmas Carniceria in South L.A. The demo is free and the Zumba class is $2. The whole program is in Spanish. 5 p.m., 2712 S. Central Ave., Los Angeles.
• The Hollywood Farmers' Market & The Farmer's Kitchen will host a screening of "Vanishing of the Bees" at the Montalban Theatre in Hollywood, with dishes prepared by the Farmer's Kitchen, wine from the Beverly Hills Cheese Shop, honey tasting from local beekeepers and live music. Tickets are $25. 5:45 p.m., 1615 N. Vine St., Los Angeles. 
• Food Forward will organize a fruit pick in Granada Hills. Sign up for a pick here: foodforward.org/events/. (They will also have a booth at Occidental College; see above.) 5:30 to 6:30 p.m., Granada Hills; see website for locations. 
• Canele in Atwater Village will host a three-course market-inspired dinner for $35 per person. They cover their costs for the night and everything else goes to benefit Food Day. 5 p.m., 3219 Glendale Blvd., Los Angeles.
• BLD Restaurant will prepare a local farm-to-table family style prix-fixe dinner, featuring all local farms, wineries and breweries. Dinner includes wine and costs $45. Dinner without wine costs $34. BLD will donate a portion of its proceeds to the Los Angeles Food Policy Council. 7:30 p.m., 7450 Beverly Blvd., Los Angeles. 

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Gov. Jerry Brown signs shark fin ban, sparks protest

In a bill-signing flurry Friday, Gov. Jerry Brown outlawed the sale of shark fins in California. Supporters of the ban hailed it as a coup, but chefs who prepare Chinese food say the new law is an assault on a centuries-old delicacy and culinary tradition. 

"Now it's just one more thing Chinese people cannot find in America," Thai Ong, manager of specialty store Wing Hop Fung in Monterey Park, said in an article today in the L.A. Times. The article said dried shark fin can sell for more than $2,000 a pound in California. Tsang estimated that restaurants lose on average of about $200 per table if they don't serve shark fin soup at a banquet.

The fin is prized for the soup. Because there is little demand for shark meat, fishermen resort to "finning," in which the fins are sliced off live sharks, after which they are thrown back into the water. Some sources say that as many as 73 million sharks are killed through finning every year and that about 85% of U.S. shark fin consumption occurs in California.

Despite lobbyists for fin importers and the restaurant industry pressuring Brown to veto the ban, he signed the bill into law; the ban goes into effect Jan. 1, 2012. Businesses and individuals can sell shark fins obtained before the ban went into effect until July 1, 2013. Other states that have banned the sale of shark fins are Hawaii, Washington and Oregon.

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Illustration by Wesley Bausmith/Los Angeles Times.

Considering the chef as social conscience

The recent "G9 Conference" of eco-conscious chefs in Lima, Peru, has drawn the gimlet eye of British restaurant critic Jay Rayner of the Guardian newspaper in a column called "Reality Check, Please."

The meeting, officially titled the 2nd Summit of the International Advisory Board of the Basque Culinary Center, attracted an international group that included culinary man of the hour Rene Redzepi from Noma in Denmark; his predecessor, Ferran Adria from just-closed El Bulli in Spain; and France's Michel Bras. Apparently, a lot of heavy thinking was on the agenda. Among their pronouncements:

We dream of a future in which the chef is socially engaged, conscious of and responsible for his or her contribution to a just and sustainable society ... through our cooking, our ethics and our aesthetics, we can contribute to the culture and identity of a people, a region, a country ... we can also serve as an important bridge to other cultures ... we all have a responsibility to know and protect nature.

To which Rayner replies: 

Blimey.

Let's be clear. There is nothing wrong with a bunch of very talented, very serious cooks having these thoughts. The night they all sat around the fast-emptying bottle of Fernet Branca hugging each other, staring intently into each other's eyes and saying solemn things like "I am a bridge to other cultures" must have been a complete doozy. But there are some things which really should be kept behind closed doors. Yes, of course good chefs ought to be serious about their ingredients. Yes, they have a responsibility to source stuff ethically. But they also need to remember that they aren't secular saints. They are chefs cooking dinner for very, very rich people.

What do you think? Has the chef-with-a-social-conscience movement reached its peak? Or is it just beginning -- and not a moment too soon?

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Photo: From left: Chefs Dan Barber of the U.S., Rene Redzepi of Denmark, Ferran Adria of Spain, Gaston Acurio of Peru, Michel Bras of France, Yukio Hattori of Japan and Alex Atala of Brazil. Credit: Enrique Castro-Mendivil / Reuters

Survival cooking demo at High Desert Test Sites workshop

Artists Danielle McCullough and Gabie Strong will lead a sun-print cyanotype-process workshop, "Blast Site: A Workshop for Conjecture," on Nov. 12 at the High Desert Test Sites headquarters in Joshua Tree.

The workshop explores survival in the high desert, primarily grounded in post-apocalyptic science fiction, plant guides, archaeological archives and 20th century art history. The day's itinerary includes a guided hike through Blast Site, a cyanotype-process printing demonstration using sunlight and materials gathered from the desert floor, a survival cooking demonstration and a barbecued vegetarian lunch.

The lunch is part of an overall arts experience, incorporating native vegetation. Mushrooms marinated in a homemade vinegar and desert aromatics will be seared on hot rocks in a fire pit and served on mesquite flour flatbread, with pickled nopalitos, homemade yogurt and pinion seeds. Alcohol-based tinctures and teas derived from an assortment of local desert plants will be served to workshop attendees too. 

Registration for the workshop is $120 per person. Highdeserttestsites.com.

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Photo credit: Gabie Strong and Danielle McCullough, Blast Site: A Monument for Future Failures, 2011. Cyanotype fabric, painted leather, slipcrete, silver, ash, paint, pallets, wood, 16mm film with pen and ink,  and 16mm projector. Installed in at Shangrila, New Moon exhibition, Joshua Tree. Photo courtesy of Gabie Strong.