Edible San Diego Winter 2011-12 : Page 5
New Legislation May Boost Urban Agriculture Foot soldiers in the urban agriculture movement are making their voices heard throughout the country, and San Diego is no exception. A series of proposals winding their way through City Council this winter could have a profound impact on community gardens and urban farmsteads. Changes in the zoning laws would amount to more than just chicken scratch to local residents. The proposed legislation would enable homeowners to keep up to five chickens with no property setbacks, and permit the creation of small farm stands in retail districts. The final vote is set for January. If passed, the reforms would acknowledge urban agricultural practices that have been quietly transforming San Diego’s backyards for the past several years— some surreptitiously tucked away behind garden fences in areas as diverse as Point Loma and City Heights. Advocates contend the reforms could help bring an end to so-called food deserts and provide a source of revenue for low-income households. They could also reduce the number of food miles travelled as well as provide San Diegans with more food choices. One of the best ways to stay informed about the legislation and get involved in the urban agriculture movement is to join the Google-based news group called the 1 in 10 Coalition. Through this Google group, you can find the proposals under review and the time line for changing San Diego’s zoning laws. You can learn more and join the group at: http://sdfoodnotlawns.com/1in10. php and http://groups.google.com/group/ sdfoodshed/about or go to www.sdfood policy.org/Home. —Enrique Gili Stone Brewing Celebrates Farm to Table Stone Brewing CEO and Cofounder Greg Koch calls himself an ethicurean: someone who seeks out tasty but sustainable, organic, local and ethical (SOLE) foods. This principle guides Koch’s personal life as well as the menu and actions of Stone Brewing. Koch is outspoken in his support of food equality and good food in general. He believes that we don’t fully account for the true cost of feeding poor food to the poor, given long-term health effects, and that good food could be made available to everyone. Greg Koch FRESH! is to serve a meal made as much as possible from food harvested that day. The FRESH! Dinner is orchestrated by Executive Chef Alex Carballo. He spends the day canvassing the county for fresh fish, poultry, and produce, and then sets the menu for the evening’s meal. One recent FRESH! Dinner even included olive oil that had been pressed that day! As CEO, Koch has been putting his company’s money where his mouth is for a long time. For the past four years Stone has hosted a quarterly farm-to-table event called the Stone FRESH! Dinner. The guiding principle of The Stone FRESH! Dinner epitomizes a meal made with SOLE foods. Koch’s commitment to food equality is borne out in the price of the meal. For $55 it is undoubtedly the finest, freshest and most affordable seven-course meal available in San Diego, and even includes a pint of beer fresh out of Stone’s fermenters. Look for the next FRESH! Dinner sometime around February, but act fast—only about 45 seats are available at each one. —Matt Steiger Chef Alex Carballo (left) at the Stone FRESH! Dinner winter 2011/12 edible San Diego Photos: Matt Steiger 5
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