Boobs4Food

San Francisco Boobs4Food participants, please plan to arrive around 12:15pm for ample time to find parking and sign-in. You may enter through the “Volunteer Entrance” to the left of the fencing. Sign-in on the “Boobs4Food” volunteer sign-in sheets, which can be found in the break room to the right of the entrance. Be green by carpooling if possible or take public transportation.

Please remember to wear closed-toe shoes as we will be working with canned goods and slightly heavy objects.

For those that will be hungry/thirsty after our event, we will head over to Dolores Park to enjoy *crossing our fingers* indian summer in SF. All are invited, please bring blankets to sit on and your own refreshments. There are a several markets in the area to purchase snacks & beverages (Bi-Rite Market is a fave!).

Many many thanks & see you all there!

- Team Boobs4Food

The San Francisco Food Bank warehouse is located in Potrero Hill on 900 Pennsylvania Ave. at 23rd Street, with easy access from Highways 101 and 280 and lots of free street parking.

View San Francisco Food Bank in a larger map

From the East Bay:
• Take the Bay Bridge to San Francisco. Stay in the left lane.
• Exit at 5th Street/Golden Gate Bridge, and go straight onto Harrison Street.
• Turn left on 6th Street.
• Take 280 South.
• Exit at Cesar Chavez Street/25th, and immediately turn right on Pennsylvania Avenue.
• Continue until you reach 23rd Street. The San Francisco Food Bank is on the left.

From the North Bay:
• Merge onto US-101 S via the ramp to San Francisco.
• Take right fork, Lombard St/US-101.
• Turn right at Van Ness Ave.
• Continue on Van Ness Ave past Market St.
• Merge onto US-101 S via the ramp to US-80/Oakland/San Jose.
• Right fork towards San Jose, exit at Cesar Chavez Street.
• Follow signs to Cesar Chavez East.
• Turn left onto Pennsylvania Avenue.
• Continue until you reach 23rd Street. The San Francisco Food Bank is on your left.

From Highway 101 Northbound:
• Exit at Cesar Chavez Street. From the right exit lane, follow signs to Cesar Chavez East.
• Turn left onto Pennsylvania Avenue.
• Continue until you reach 23rd Street. The San Francisco Food Bank is on your left.

From Highway 280 Northbound:
• Exit at Cesar Chavez Street.
• Cross Cesar Chavez Street onto Pennsylvania Avenue.
• Turn left onto Pennsylvania Avenue.
• Continue until you reach 23rd Street. The San Francisco Food Bank is on the left.

From Highway 280 Southbound:
• Exit at Cesar Chavez Street/25th, and immediately turn right on Pennsylvania Avenue.
• Continue until you reach 23rd Street. The San Francisco Food Bank is on the left.

Public Transit Directions to the San Francisco Food Bank

From the East Bay:
• Take BART and get off at the Embarcadero exit.
• Follow the signs in the station to MUNI Metro.
• Take the MUNI T Line towards Sunnydale at the Inbound platform.
• Get off at the corner of 3rd Street and 23rd Street.
• Walk west on 23rd Street (away from the Bay) approx. three blocks until it dead-ends into Pennsylvania Avenue.
• The Food Bank is in front of you and slightly to the left.

From the Peninsula/South Bay:
• Take CalTrain, get off at 22nd Street station.
• Turn left on 22nd Street, then turn left again on Pennsylvania.
• Walk one long block to 23rd and Pennsylvania.
• The Food Bank is on the right, just past the stop sign.

From Downtown San Francisco:
• Enter MUNI Metro at any station between Castro and Embarcadero.
• Take the MUNI T Line towards Sunnydale at the Inbound platform.
• Get off at the corner of 3rd Street and 23rd Street.
• Walk west on 23rd Street (away from the Bay) approx. three blocks until it dead-ends into Pennsylvania Avenue.
• The Food Bank is in front of you and slightly to the left.

or

• Take CalTrain, get off at the 22nd Street station.
• Turn left on 22nd Street, then turn left again on Pennsylvania Avenue.
• Walk one long block to 23rd and Pennsylvania.
• The Food Bank is on the right, just past the stop sign.

From Other Parts of San Francisco:
• The MUNI 48 Line stops at 22nd Street and Pennsylvania Avenue.
• Walk south (away from the hill) one block on Pennsylvania to 23rd Street.
• The Food Bank is on the right, just past the stop sign.

or

• The MUNI 22 Line stops at 18th Street & Pennsylvania Avenue.
• Walk south (away from downtown) on Pennsylvania to 23rd Street.
• The Food Bank is on the right, just past the stop sign

I’m one of those people that given too many options, I can never make a decision. Particularly at a good brunch, bakery, or cocktail bar, mulling can take upwards of a very long while. It isn’t such a good time for people I’m with, and I feel the pressure of their anticipation (which is usually self-imposed), so I end up making a sudden selection and prepare myself for the consequences.

Last week it was at Tavern where, naturally , I insisted to the waiter that the table was ready to order, but also asked him to come to me last. Frantically, my eyes scrolled down the menu once more. Brisket hash? Bananas Fosters pancakes? Chorizo and eggs? Monkey bread, or the selection of 3 pastries from the larder??? The night before, I was no doubt being pulled in a million directions at Copa d’Oro in Santa Monica. Do I go with my current favorite, the King de Bahia, in all its cachaca-elderflower-passionfruit-jalapeno glory, something aromatic like the Centro, or request something off the menu by their talented bar staff? Maybe this is a reflection of how I live life — unable to make decisions about simply the little things, let alone the major matters, and it is an unfortunate condition indeed.

Luckily, this week’s Tuesdays With Dorie recipe is endlessly adaptable. Julie of Someone’s In The Kitchen selected Flaky Apple Turnovers, and of course I was tempted by all the late summer fruit at the Hollywood Farmers’ Market and couldn’t decide among classic apple, pear ginger, or peach ginger, so I ended up making all three kinds.

Though several members had trouble with their dough, I felt that the recipe really was quite manageable, and didn’t give me any problems, save for the rather rapid softening of the dough because of the heat. I probably should have added more sugar to the fillings, and perhaps a little more fresh, minced ginger to the peach and pear varieties, but the final product was so delicious. I brought them to work, of course, and the scent of the little pockets reheating in the toaster oven drove my coworkers insane. Some people stood fast and refused any for the sake of their diets, but nearly everyone gave into at least half, with some reneging their request for half in favor of a whole after the first bite. The crust was really a vision of flakiness and such a sturdy yet tender vehicle for delicious summer fruit that I’m sure will become my new go-to turnover/pie crust/cornish pasty recipe.

It’s difficult to pick a favorite, but maybe I’ll say the pear as the spiciness of the ginger was most apparent. Or the peach with it’s O’Henry sweetness. Or maybe just the apple because it reminds of the beautiful chaussons aux pommes in Paris?

Ah, I won’t be changing anytime soon — and with this recipe, I really won’t have to.

-@LifeWithAWhisk

The colors are a-changing!

Summer, as Angelenos know it, has only recently gotten under way.  People all over the country may herald it’s arrival with their Memorial Day bar-b-ques and balmy nights, but our unbearable heat has only been consistent over the past couple of weeks, and is sure to surge at least twice more before Halloween.  Oh, Indian summer, is our idea of the season, but this morning at the Hollywood Farmers’ Market, I caught glimpses of what the rest of the country is likely experiencing — oranges, yellows, dark greens, oh my! 

As much as I love stone fruit, and squeal when the first cherries and apricots appear, I wait on the edge of my seat for fall.  Signs announcing the last week for Flavor Kings or Flavor Grenades have been displayed at the stands lately, and at Top Notch Produce, mango-flavored nectarines and white peaches have been replaced by Asian pears and green grapes.  Other stands that have been solely featuring samples of drupes are now offering Fuji and Gala apple chunks — the avocado and cherimoya stand is even giving away free mini-apples to try.  The boys at the stand where I get my favorite eggs (whose location I still won’t reveal) have made it known that fall is really their season to shine as most stands sell similar fare to theirs during the summer months, so soon their tables will be overflowing with squash and lesser-known varieties of potatoes. 

The reds, yellows, oranges, and sometimes purples of heirloom tomatoes have colored the market beautifully for a few weeks now, and today, I saw pumpkins at a couple stands.  Maybe it was the relative emptiness of the pathways due to the Labor Day exodus, or the hazy glow that blanketed the skies from Station Fire overflow, but with the sighting of the pumpkins, tears nearly welled in my eyes and it really felt like fall was upon us.  Sleepless nights and the futile search for the cold spot on a sweat-flecked pillow are still ahead for us, but at least we know where we can get a taste for turning leaves, billowy breezes, and crisp mornings.  Apple pie will soon be made!!

- Team Boobs4Food Los Angeles