Public Events


Wednesday, September 19, 2012
6-9pm - East Bay Center for the Performing Arts
               Film Viewing: Bitter Seeds, hosted by Ashara Ekundayo - Food Event

Saturday, September 22, 2012
12-4pm - Tenderloin National Forest, San Francisco. Location 509 Ellis St., SF
                 Food Pary - Fresh From the Oven - Music by DJ Fflood

Monday, September 24, 2012
6-9pm - La Peña location 3105 Shattuck Ave., Berkeley
              "the poetry in those pots..." turning food memories into prose and narrative

Saturday, September 29, 2012
6-8pm - Location Cosecha 907 Washington St., Old Oakland
              People's Kitchen Event

Friday, October 5, 2012
5-7pm - Location Telegraph Ave. between 16th and 26th Streets, Oakland
              First Friday Oakland: The Grow Sessions, Food Songs

Monday, October 8, 2012
6am Alcatraz Island to commemorate the 1969 occupation of the island by Native American Artists - see the blog page Indigenous People's Day for details.
10-3pm - Indigenous People's Day Celebration - Location 2401 Bancroft Studio.

Friday, October 12, 2012
11-1pm Dance Workshop with Jawole Willa Jo Zollar  for UCB Students ONLY, Location 2401 Bancroft Studio.
4-5:30pm Artists Talk with Jawole Willa Jo Zollar, location NOTE: ROOM CHANGE!  to 2401 Bancroft Dance Studio.
8pm Performance “From the Field to the Table.” Zellerbach Playhouse Stage.

Saturday, October 13, 2012
1-3pm Workshop with Jawole Willa Jo Zollar. Location 2401 Bancroft Dance Studio
3:30-5:30pm Community Pot Luck. Location Zellerbach Playhouse Theater Lobby
6-7pm Jawole Willa Jo Zollar in discussion with Catherine Cole and invited guests. Zellerbach Playhouse Stage.
8pm Performance “From the Field to the Table.” Zellerbach Playhouse Stage.

Sunday, October 14, 2012
2pm Performance “From the Field to the Table.” Zellerbach Playhouse Stage.
3pm Post Performance Discussion

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1 comment:

  1. Potluck Food Safety
    (Prepared by Patrick Kaulback, UCB EH&S)
    Having a potluck at the office? Stop to consider some basic food safety guidelines to ensure the event doesn’t cause a foodborne illness.
    Wash Those Hands!
    The first step to ensuring safe food is to wash your hands thoroughly before handling food or utensils. Use liquid soap and warm water; rub vigorously for 15-20 seconds and don’t forget to wash under the finger nails, between the fingers, and the exposed portions of wrists and arms. Rinse and dry with a paper towel, not a common cloth towel which might be contaminated.
    Remember to wash hands after any act of contamination like handling raw animal food, using the bathroom, or touching unclean surfaces.
    Don’t Prepare Food If You Are Sick
    Many foodborne illnesses result from food handlers who don’t wash their hands properly and prepare food when they are ill, especially if they are experiencing diarrhea or vomiting.
    Keep Hot Food Hot and Cold Food Cold
    Temperature-sensitive food should be held at or above 135oF, or at or below 41oF, otherwise limit the time these foods are exposed to room temperatures to less than 4 hours. Discard food that has been left out beyond 4 hours. When in doubt, throw it out!
    Be sure your refrigerator has a working thermometer and can keep cold food at 41oF or below.
    When cooling hot food, cool rapidly from 135oF to 41oF within 4 hours by dividing large food portions to smaller portions, using shallow containers, ice as an ingredient, and/or frequent stirring. Never put hot food directly into a refrigerator. Rapidly cool it to room temp, then transfer to the refrigerator.
    Cook Food to Safe Internal Temperatures
    Use a food probe thermometer to ensure that raw poultry is cooked to a minimum internal temperature of 165oF; ground beef to at least 155oF; pork, fish, steak, and eggs to at least 145oF.
    Clean and Sanitize
    Use clean and sanitized equipment and utensils when preparing food. Washing alone is not enough to control microorganisms that cause foodborne illness. Sanitizer wipes made by manufacturers like Lysol and Clorox contain ingredients that reduce the levels of harmful germs to safer levels. Use these after washing and rinsing for optimal effectiveness.
    For More Information eet.pdf