Queenkv’s Brainpickings

FREMONT, CALIF — I went jogging around Mission Blvd this morning. I forget about eating healthy on my Cali trips. So I try to burn off calories with my running shoes.

I’ve also managed to keep up my Eat Local Challenge in the Bay Area. It’s easy to do when so many vegetables and fruits are in season. (I know, California doesn’t have “seasons”….but I think it’s so frickin’ cool we can have roses blooming in the winter.)

originally uploaded by queenkv.

I spent my first day in Cali at the best public university in the world: the University of California Berkeley. I knew I was in Berkeley when I walked into this ladies restroom at Kroeber Hall.

Go Bears! Today, we’re rooting for our #6 football team to take down Oregon. That’s #6 in the COUNTRY. Go Bears!

originally uploaded by queenkv.

Before my Cali trip, I had major cravings for Cheese Board Pizza. Baked with fresh, local ingredients and cheesy goodness. I also loved it when they brush olive oil over the thin crust pie. Basically, this is California gourmet food with a Berkeley attitude. Their daily specials are always veggie and they always taste good.

Bottom line: Cheese Board makes my favorite pizza in the WORLD.
And I knew my first Cali dinner had to be at this North Berkeley institution.

originally uploaded by queenkv.

There’s always a wait for Cheese Board pizza. Most folks know it’s worth standing in line 15-20 minutes and then biting into one of the best pies in California, if not the world. The Cheese Board Co-op has been around since 1967 and they started making pizza in 1985. When I used to work at Haas, I’d stop by the Cheese Board for fresh baked goodies, like the sourdough cheese rolls and coffee. I remember they had an opening for the co-op. They asked for a minimum commitment of five years from any candidates.

Everyone who works at the Cheese Board is a member of the collective with equal decision making power. There is no boss, manager, or non-owner worker. Everyone makes the same hourly wage. - from the Cheese Board web site

I’m amazed by how much it has grown while at the same time maintaining the quality of the food.

originally uploaded by queenkv.

On my last trip to Cheese Board, they were serving slices out of a closet-like space. Folks found al fresco dining on the median. Now, the space has expanded for indoor dining and restrooms. But I wanted the old school dining experience. So Mark jaywalked with me to a grassy table.

originally uploaded by queenkv.

Unlike other pizza joints, Cheese Board offers one type of pizza. The daily specials are based on what’s seasonal and what taste good. Our dinner special was made with corn, zucchini, onion, feta, mozzarella cheese, garlic, olive oil, cilantro and lime. I liked squeezing the lime juice over me cheese, tying in nicely with the veggie flavors.

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Last weekend, we stopped by Local Burger in Lawrence.

“We support local farmers, advocate for the humane treatment of animals and workers, recycle right in the dining room, and compost our organic waste, all while serving food that tastes good and is good for you.” - from the Local Burger web site.

I had my first taste of Elk meat.

originally uploaded by queenkv.

According to the menu, the meat is from grass-fed elk out of the Rocky Hills Elk Ranch at Winchester, Kansas. I also adore the cleansing side of brown rice. Sometimes I mess around with garlic powder, cayenne pepper and apple cider vinegar…to see if I can reproduce my favorite side dish. So far, I’ve ended up with spicy rice without the melt-in-your-mouth goodness in the bowl picture above. Sigh.

Last weekend, we took a road trip down to Hutchison. We wanted to check out the Kansas State Fair and the Cosmosphere. We had a rockin’ good time at both venues.

originally uploaded by queenkv.

We kicked off our road trip with a local favorite in T-Town: Bagel Express. They make the bagels the night before…letting them chill overnight in refrigerator. Then in the morning, the bagel are allowed to rise….and then they bake the doughy circles of goodness. I ordered the Jalapeño Bagel with vegetarian cream cheese. A nice, light way to start of my morning…and very local.

originally uploaded by queenkv.

Later on, I was determined to find a healthy, local option for lunch at the State Fair. That’s when we found a trailer for Krehbiels Specialty Meat. They’re based out of McPherson and they boast of the ability to track down the origins of their meat products. I tried out the Buffalo Burger. I was pleasantly surprised by its lean and hearty flavor. It satisfied my meat cravings without weighing me down. I also added their tasty sweet and spicy BBQ sauce. Yum!

originally uploaded by queenkv.

I could not resist the Fried Green Tomatoes. This summer, a few food blogs posted memories and recipes about this garden treat. This booth had quite a few people lining up for their deep-fried specialty. They served it up with a salty Ranch dressing. I’m not a fan of tomatoes, but I liked how the batter highlighted the savory tones of the tomatoes. I’m pretty sure these are local tomatoes….from somewhere in Kansas.

originally uploaded by queenkv.

We had a taste of the Consumers’ Favorite at the State Fair: Simply Red. This sweet and fruity wine is from the Smoky Hills Winery in Wilson. I’m more of a dry wine gal, however, I enjoyed some of the complexities in the Simply Red. One guy who ran the wine booth said fruit, sweet wines were typical for Kansas. That’s because the climate makes it difficult to grow more temperamental grapes, like a Pinot Noir. He also said the average Kansas wine drinker wants something sweet and user-friendly.

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A San Francisco-based blog is hosting an Eat Local Challenge for this month.

This year, the challenge is in September with an emphasis on canning and preserving the bounty of September for the winter months. During this time, nationwide participants focus on what foods are available in our local foodshed and how we can support our local farmers.

The nice thing about the challenge: we get to decide what our personal challenge entails…
So here’s what I’m doing:

• Eat and/or prepare a local meal AT LEAST once a week.
• Local food is defined as anything grown/made in the state.

originally uploaded by queenkv.

For the Labor Day Weekend, we visited the Irish Festival in Kansas City. We ended up sticking with a local brew for the festival, Boulevard Stout. It helped me get my feet wet with this month’s Eat Local Challenge. Boulevard Beer has been brewed in Kansas City since 1989. It’s a tasty specialty beer crafted with a wide range of flavors — from Pale Ale to Lunar Moon and points in between.

originally uploaded by queenkv.

Last weekend, we stopped by the Freestate Brewery in Lawrence. Mark ordered the Wheatstate Golden and I had the Copperhead Pale Ale in the smaller glass. My Copperhead had a nice hoppy finish while Mark’s Golden tasted smooth and refreshing. I’m quite happy with all the local brews we’ve tried out in Kansas and KC, Missouri. And for lunch, I ordered the Brewery Burger. According to the menu, the burger meat is from locally raised cows.

Not bad for the first two weeks of the challenge.