Food crafters | CUESA

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Food crafters

August 17, 2009

Hodo Soy Builds a New, Greener Facility

Hodo Soy’s new facility enables expanded production, but much of the process will still be done by hand.  And customers can watch from the new viewing room.

July 24, 2009

Farmhouse Culture

Kathryn Lukas is starting a new California sauerkraut tradition at Farmhouse Culture, her Santa Cruz-based kraut-making facility.

July 10, 2009

Where There's a Mill, There's a Way

Erin Sweet no longer has to feel nostalgic for the cornbread of her Midwestern roots. As owner of Ridgecut Gristmills, she single-handedly mills, mixes, and delivers her own stone ground cornbread mixes.

June 12, 2009

So Farr So Good: 4505 Meats

Whether you call them fried pig skins or “porky funyuns,” 4505 Meats’ chicharrones are a runaway hit snack. Local chef Ryan Farr, the visionary behind 4505 Meats, is also a proponent of smart, resourceful butchery and pasture-raised pigs.

May 29, 2009

Pizza Politana: The Quest for the Perfect Pizza

Ever since Joel Baecker and Naomi Crawford hitched a Neapolitan wood-fired oven to a trailer, they’ve been serving up hand-made pizza at farmers markets around the Bay Area. Now they’re bringing their rustic pies and market-sourced toppings to Thursday’s lunchtime market.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »