Giving Thanks
As Thanksgiving nears and we consider the bounty surrounding us, we extend our gratitude to 10 local organizations that provide our community with a variety of ways to connect with fresh food, local...
View ArticleWhoosh! 2014’s Marvelous Flurry
It’s one thing to have a dream, it’s quite another to set that dream in motion and watch it take on a velocity and arc not to be guessed at when things were merely at the dreaming stage. That’s been...
View ArticleWhat is Found: Gleaning
Gleaning, the act of picking food after the official harvest, is an activity ancient enough to bear mention in the Old Testament. In France, it’s been on the law books since the 1500s as a legally...
View ArticleGrow Your Own Chickens
Grossly caged with thousands of others, bred to grow quickly and end hugely, kept indoors, denied the most basic rounds of procreation and recreation, the industrialized chicken is one sad bird,...
View ArticleFollow the Rooster
“Everyone is jumping on the local-sustainable-organic bandwagon, and we are trying to counteract that by having a label that really signifies actions and encourages people to ask questions,” says...
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2015: Hitting Our Groove
Was 2015 the year we hit our groove? It certainly feels like it. 2015 was the year that we welcomed new Culinary Director Perry Hoffman to our kitchen, launched dinner service, and saw a gratifying...
View ArticleGood Food, Good Friends
Based in San Francisco, the Good Food Awards (GFA) recognize craft food and drink producers for excellence in both taste and sustainability practices across 13 categories. SHED is proud to call the GFA...
View ArticleOut Here: Artists-in-Residence at SHED
In order to form a more robust and inspired community, we have invited the members of Out Here to be our collective artists-in-residence this summer. What happens next is anyone’s guess — and the...
View ArticleClimate Smart: Ag Panel
The Climate Smart panel we have slated for next Wednesday, July 20, focuses on a topic dear to SHED’s founding ethos: Good farming. How are best practices in food production tied to the climate? Like...
View ArticleFollow the Rooster
“Everyone is jumping on the local-sustainable-organic bandwagon, and we are trying to counteract that by having a label that really signifies actions and encourages people to ask questions,” says...
View ArticleClik here to view.
2015: Hitting Our Groove
Was 2015 the year we hit our groove? It certainly feels like it. 2015 was the year that we welcomed new Culinary Director Perry Hoffman to our kitchen, launched dinner service, and saw a gratifying...
View ArticleGood Food, Good Friends
Based in San Francisco, the Good Food Awards (GFA) recognize craft food and drink producers for excellence in both taste and sustainability practices across 13 categories. SHED is proud to call the GFA...
View ArticleOut Here: Artists-in-Residence at SHED
In order to form a more robust and inspired community, we have invited the members of Out Here to be our collective artists-in-residence this summer. What happens next is anyone’s guess — and the...
View ArticleClimate Smart: Ag Panel
The Climate Smart panel we have slated for next Wednesday, July 20, focuses on a topic dear to SHED’s founding ethos: Good farming. How are best practices in food production tied to the climate? Like...
View ArticleThe Challenge of a Plastic-Free SHED
Inspired by the Plastic Free July movement, SHED is taking a closer look at how we use plastic. Plastic Free July is a non-profit whose goal is to eliminate single-use plastic. Their campaign aims to...
View ArticleEdible Schoolyards Help Kids Grow
Having revolutionized American cuisine with the launch of her Chez Panisse restaurant in 1971, chef Alice Waters created a second wave of change with her Edible Schoolyards program in 1995. Her first...
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