Focaccia di Recco or How to Attach Yourself to Someone Else’s Dinner Party and Bask in the Reflected Glory–Plus Bagna Cauda


My no-fail strategies for a throwing a big dinner party: 

1. Always invite people to your party who are better cooks than you.

2. Attach yourself to someone else’s dinner party (obviously a very good cook) to learn and capture reflected glory.

The key is cultivating a community of great cooks—an overall strategy that makes for a long and happy life.

Last week I volunteered to help in the kitchen at Belcampo Farm in Shasta valley where my amazing friend Anya Fernald  was hosting a dinner party for 20 people.

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Prior to running Belcampo, Anya had worked for Slow Food Italy and her cooking reflects a strong Northern Italian influence. Cooking with us that day were two other amazing Belcampo cooks: Gavin Erezuma and Bronwen Hannah-Korpi.  While Gavin grilled top round and butterflied chickens, I helped Anya prepare the appetizers—bagna cauda (a rich dip made with anchovies, garlic and olive oil) and focaccia di Reccio (a crispy stuffed flat-bread from Liguria).

Well, the truth is that I  actually only peeled the garlic (10 heads!) while Anya, Bronwen, and Gavin skillfully put the meal together. I watched and took notes on how to properly de-bone an anchovy and stretch dough to paper-thin consistency.  My main helpfulness, however, was that I generously offered to serve the food (and thus, bask in the glow of it all).  Melted cheese oozed out of the focaccias as Anya placed, cut, and stacked them on a rustic wood platter.

As I expected, the guests had high praise for the food and thanked me profusely!  “You are so welcome!” I said, “It’s my pleasure!”

What are you serving at your next party? Need some help?

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Now walk the party with tray in hand.
Everyone will say “Thank you!” Just smile and say, “You are so welcome!”

Focaccia di Recco

Stuffed with tangy cheese, Focaccia di Recco is a thin-crusted flat bread from Liguria near Genoa. It tastes nothing like the thick chewy bread we think of as focaccia (it is not made with yeast) and is instead crispy and rich with the flavors of olive oil, salt and melted cheese.

Gavin prepped the dough about an hour and a half before the party and  we (well, really Anya) assembled and baked the focaccias ahead of time, timing the last 2 or 3 to arrive hot out of the oven during the first hour of the party. Focaccia di Recco is usually made in round pans but we made our on a square baking sheet. Also, we had access to a wood burning stove but the instructions here provide for a conventional oven.  Also a high quality olive oil is a must. For the cheese, you can also use Fontina.

*Also, please note that we (well, Anya and Gavin really) used metric measurements. The conversions listed below are estimates.

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Place the flour in a large bowl or a mixer with a dough hook.  Add a pinch of salt the cold water and extra virgin olive oil. Start mixing the dough (with a fork if by hand, incorporating the flour, little by little).  Once the dough has come together, start kneading it with your hands.

Knead the dough for 5 to 10 minutes, until smooth and uniform. It should be pliant and soft. When the dough is ready, cover it with plastic wrap and let it rest for 1 hour at room temperature.

Place a pizza stone on the middle rack of the oven and preheat  to 475 degrees F.

For the smaller batch (4 focaccias) divide the dough into 8 balls; for the the bigger batch (8 focaccias)  divide the the dough into 16 equal parts. Using a rolling pin, roll out the dough and then shape with your hands trying to keep it round and gently stretching until the sheet is as thin as possible, almost transparent.  Once you have rolled out the pieces of dough, begin assembling the focaccia di Recco.

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Grease a 10-in baking dish with extra virgin olive oil or line a baking sheet with tin foil (also greased with oil). Making one focaccia at a time, place one layer of dough on the bottom of the dish or baking sheet. Add the cheese in pieces using your hands or a spoon. Cover the cheese with the second sheet of dough. Party Strategy note here: We recommend assembling and baking off half of the focaccia before the party and finishing the rest just before/during the party. 

photo (26)Pinch the edges together to make a seal. Poke or pinch holes into the top layer of dough so that the steam can come out during cooking.  Brush with extra virgin olive oil and sprinkle generously with coarse sea salt.

Place in hot oven and bake on a pizza stone until dark golden brown, about 10 to 12 minutes or more depending on your oven.


Remove it from the oven and let cool slightly. Cut it into squares and serve warm.

Bagna Cauda

Bagna Cauda literally translates to “hot bath” or “hot dip.”  Made with olive oil, garlic and anchovies, it is so good you might want to bathe in it! When eaten as a meal, it is served in individual portions in special bowls equipped with heating candles.  When making it for this crowd however, we (well, Anya really) served it as a dip with plenty of fresh fennel, carrots, and other fall roots. Unlike a green salad, these sturdy vegetables won’t wilt. Anya recommends using salt packed anchovies and a very high quality olive oil. If you don’t want to use butter, you can substitute an additional 2 cups of olive oil instead.


In a bowl, soak the salted anchovies in water for 30 minutes. Remove the anchovies from the water, mince and grind with a mortar and pestle or in a food processor.

Meanwhile place the garlic in a saucepan and cover with the milk and simmer over medium low heat until the garlic is soft, about 10 minutes.  Strain the garlic and rinse in cold water. Set aside.

Place the garlic, anchovies, olive oil, and butter in a medium saucepan and cook over very low heat for 1 hour. Do not boil.

Remove from heat and run the mixture through a food mill on the widest mesh or press it through a sieve with a spatula. Pour into a serving bowl and place among a bounty of fresh vegetables.

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Back to School Bento Boxes or How My Boyfriend Became a Japanese Housewife

photo 88This isn’t a post about a big batch food but it is a about a big batch of something else.

On a recent staycation in Japantown, my boyfriend bought a how-to book about bento boxes. The cover featured a grid of crazy cute animals made out of assorted edibles.

“Miel will LOVE this book!” he said, pointing to a little rice tiger.

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The next night I found him making cheese bunnies with a set of special cookie cutters he had bought in the Daiso store. He carefully placed a pink ham nose and nori whiskers using tweezers, “Specially made for this! “ he told me.

From then on, making bento boxes has been his nightly ritual. My favorite so far has been angry kitty, but I also loved the owl he pressed out of baloney, a pair of dim sum tortoises and a butterfly with spotted wings made from boiled carrots. He surrounds the animals with bits of broccoli, strawberries and other leftovers to round out the landscape, “for a balanced diet, ” he says.

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And Miel? She knows she is one of the luckiest 6 year olds in town. I think, like me, her favorite part is sitting at the counter watching her dad make his masterpieces—little lunchbox dioramas filled with love.

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La Cocina–Big Batch Cooking in the Heart of the Mission


Last week I stopped by La Cocina where the kitchen was full of women food entrepreneurs and volunteers baking, stirring, wrapping, and roasting—prepping for the annual Night Market and San Francisco Street Food Festival.


These ladies really know about big batch cooking!  Bini Pradhan of Bini’s kitchen had made over 15,000 lamb momos (Nepalese dumplings ).  “It took 17 volunteers working for over 2 weeks!,” she said. Meanwhile, at least 6 women dressed in lime green tee shirts from Alica’s Tamales  Los Mayas scooped and stuffed corn while a giant pot of crimson-colored jamaica (hibiscus tea) by Chiefo’s Kitchen boiled on the stove.  Mariko Grady of Aedan’s fermented Foods,  broiled pans of chicken yakitori while Azalina Eusope, a beloved Malaysian food entrepreneur, folded crepes with her crew.


The room was full of energy, purpose and hope. La Cocina, a non-profit incubator kitchen, is all about hope: Its mission is dedicated to ” changing San Francisco’s food scape by working with food entrepreneurs doing what they love to do.” In addition to providing state of the art kitchen space, La Cocina also provides mentors, business classes, and a real community.

“la Cocina was born out of a belief that a community of natural entrepreneurs, given the right resources, can create self-sufficient businesses that benefit themselves, their families, their community and the whole city. The food that has come out of this kitchen and the whole city since 2005 reflects that aspiration and, quite simply, tastes amazing….As a result of these businesses and La Cocina’s support, community jobs have been created and thousands have been introduced to the flavors of the world. As a testament to their quality, the businesses of La Cocina sell their products locally, regionally, nationally, and even internationally.”

 The festival and the Night market brought together the Mission community as well as chefs and food enthusiasts from all over the city.   In addition to the La Cocina businesses, the 80 plus vendors included booths by local businesses and some of San Francisco’s most beloved restaurants.

A gift, provided by la Cocina at the Night Market, included this  lovely quote by  Cesar Chavez:

“Las Personas que le dan su comida, le dan su corazon.”

which translates to

“The people who give you their food, give you their heart.”

Over the next few months, we will tell stories (with recipes!) of many of these big-hearted people.

La Concina

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Feast of a French Childhood–Le Grand Aioli

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A photo of Sara Remington in the book Paris to Provence

When I was 10 my family spent a year in Paris. We lived in an apartment in the 13th arrondissement and I went to a French school.  As a family, we explored the city visiting historical monuments, museums, churches and luxurious palaces.

But it was really the small details of everyday life that I remember with the most pleasure; the warmth of roasted chestnuts on a cold winter day; the red flare of tulips in the Jardins des Luxembourg, the swirl of traffic around the Arc de Triomphe; and the crushed violet flavor of a sorbet de cassis from Bertillion. When you are small, you notice the small things. Even now as an adult, I am enchanted with those same small observations of childhood; the odd and unusual moments that make Paris so compelling.

The pleasures of a French childhood are many because the small sensual experiences of France abound.  From the bakeries to the parks to odd little museums, Paris offers some of the most beautiful, quirky, and delicious things to see, do, smell and of course, eat.

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Paris to Provence, a new cookbook beautifully written by Ethel Brennan and Sara Remington, is a beautiful paen to the intimate wonders that make France a magical place for children and adults alike.  Filled with poetic, luscious images and delicious recipes, the book includes moving stories of childhood and of the sensual pleasures of growing up in France.  In Ethel’s recipe for Le Grand Aioli, she includes a marvelous description of summer celebration in her tiny French village—“a party that lasts for days culminating on the last days with the feast and petanque (French bocce ball) The feast itself consisted of platters of boiled vegetables, salted cod, and bowls of homemade aioli cooked by the men and women of the town.”

My favorite memory of Le Grand Aioli actually took place with Ethel at her mother Georgeanne Brennan’s, house in Winters California. Great cooking and writing and generosity run in their family and Georgeanne and her husband Jim invited my parents, brother, sister-in-law and nieces up to join their family feast.  Ethel’s boys and my nieces ran around under the walnut trees while we drank rose in the shade.  Luckily Ethel  included this recipe in the book so now it is my turn to cook this feast. Petanque, anyone?

Tips for making big quantities:  The aioli recipe can be doubled but is best not made in big batches as it can be tricky. When cooking for a crowd, Ethel recommends prepping multiple batches of aioli in advance. Aioli will keep in the refrigerator for up to 3 days.  

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Photo credit: Sara Remington

Le Grand Aioli with Vegetables and Salt Cod

Every Summer, for the fifteenth of August, Fox Amphoux where my bother and I grew up, hosts a village feast, a Grand Aioli, a party that lasts for days, culminating on the last day with the feast and petanque (French bocce ball) tournament. The feast itself consists of platters of boiled vegetables, refreshed salted cod, and bowls of homemade aioli, all cooked by the women and the men of the village. The days preceeding are filled with the first rounds of the petanque competition, lots and lost of pastis and rose wine, and in the evenings very eclectic, if not somewhat embarrassing, DJs or rock bands. As kids we would dress up a bit in party clothes. I remember sporting my skinny-leg Gloria Vanderbilt yellow cords, wedge espadrilles, and possibly a side ponytail, then dancing away with all of my girl friends to Abba, the Bee Gees, and Donna Summer. Too young for drinking or boys, the evening fun usually included spying on Aileen’s older brother and his friends, strange and curious teenagers; the girls all smoked and wore lightweight cotton scarves, a look I still find undeniably French.–Ethel

6 pieces salted cod, 4 to 5 ounces each

3 cloves garlic, peeled and crushed

1 teaspoon coarse sea salt

¼ teaspoon freshly ground black pepper

2 egg yolks

1 ½ cups extra-virgin olive oil

12 boiling potatoes, such as White Rose or Yellow Finn, peels intact

12 medium sized carrots, peeled

1 pound haricots verts or other small green beans stem ends removed

6 eggs

To refresh the cod, rinse it well in water, then place it in a large bowl, cover with water, and let it soak for 6 to 8 hours, changing the water every two hours. To test, bring a small pan of water to a simmer over low heat, drop in a 1-inch pice of the rinsed fish, cook for 3 to 4 minutes, remove and taste. It should be pleasantly salted and edible. If still too salty, continue soaking for several more hours.

In a small bowl, crush together the garlic and salt using a wooden spoon. In a larger bowl, lightly beat the egg yolks. Very slowly drizzle in the olive oil, a teaspoon at a time, into the yolks, whisking constantly. Continue this slow process until all of the oil is incorporated and an emulsion has formed. Aioli is finicky and sometimes just doesn’t set; if this happens, try again (with all new ingredients?) Once the mayonnaise has formed, stir in the garlic mixture and the black pepper. Refrigerate until ready to serve.

Bring a large pot of water to boil. Add potatoes and cook until easily pierced with a fork, about 20 minutes. Using a slotted spoon, remove them from the water and set aside on a platter.

Using the same water, cook the carrots until they are tender but still firm, about 15 minutes. They too should be easily pierced with a fork. Using the slotted spoon, remove from the water and set aside on the platter.

Continue the process for cooking the green beans, but just cook for 5 minutes. Drain the beans and rinse them with cold water to stop the cooking process. Pat dry and transfer to the platter of vegetables.

Place the eggs in a pot of water, bring the water to a boil, turn off the heat, and let the eggs sit in the hot water for 10 minutes. Drain the water from the pot and run cold water over the eggs for about 3 minutes. Remove the eggs, let cool, and peel. Cut the eggs in half length-wise and arrange of the platter.

To cook the fish, bring a large skillet of water to a simmer. Poach the cod fillets until they gently break apart, 5 to 6 minutes. Remove from the skillet and pat dry.

To serve, arrange all the vegetables, eggs, and fish on a large platter and put the aioli in several bowls on the table.

Photos and recipe from Paris to Provence: Childhood Memories of Food and France by Ethel Brennan and Sara Remington/Andrews McMeel Publishing, LLC 2013″

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Crazy for Paella

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I feel like Bill Cunningham when I say “paella is the feast food of the summer”  but it is showing up everywhere—at farmer’s markets, food truck events, community gatherings, and on restaurant menus. This traditional food from Valencia Spain is infinitely versatile. It can be humble or elegant and made with meat, fish or whatever is available. It is also infinitely expandable: In 1992 the city of Valencia prepared a paella for 100,000 people! Paella is the ultimate big batch dish.

As longtime Barcelona resident,  Spanish food expert (and dear friend) Jeff Koehler notes in his wonderful book, La Paella, the origins of the word “paella” which translates to “pan” in Catalan. The pan itself is wide and shallow with sloping sides and two handles. The size of the pan is crucial in that it must be big enough so that the rice cooks in a thin layer (1/2 to ¾ inch thick). “The more rice, the wider the pan.” When everything is in the pan, the liquid should ideally reach the pan’s handles.

You can find these pans online (just Google “giant Paella pan”) though for smaller batches you can use a cast-iron pan.

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The traditional and most festive method of preparing paella is outside over an open fire. According to Jeff, in Spain this ritual remains in the domain of men, “who savor their moment of epicurean glory. Dishes of marcona almond are set out as groups hover about. They might be talking passionately of politics and futbal (soccer) but are keenly following the progress of the paella.”

I recently cooked paella at my house for 10 people and it was surprisingly easy and delicious. And because I started the prep late and my guests arrived early, we all cooked together as a group. My friend Dahlia was an especially good sport and cleaned all the squid! We added chorizo and drank wine and talked and tasted and marveled when all the broth evaporated and we were left with a savory dish and a reason to celebrate!

To find more of Jeff’s amazing recipes:

la paella

Tips for making big quantities: Jeff says the following recipe can be easily doubled but you must use the right-sized pan (see chart above). For a doubled batch you can use less oil.

Paella a la Marinara

 By Jeff Koehler (from La Paella)

This paella celebrates the flavors of Spain’s coasts, mixing both shellfish and fish. Monkfish, with its sublime flavor and firm flesh, is ideal, though any other firm-fleshed white fish will work well. Use what looks best and freshest at the market.

 Yield : Serves 6

 8 1/3 cups water

½ pound small clams, purged of sand (see Notes)


½ pound mussels, scrubbed and debearded

1 pound monkfish steaks, or 10 ounces grouper fillets, or another firm-fleshed white fish steak or fillet, deboned and broken into pieces

Freshly ground pepper

6 tablespoons extra virgin olive oil

Flour for dredging

1 green bell pepper, cored, seeded, and cut into 1-inch-square pieces

1 pound cuttlefish or squid, cleaned and cut into 2-by-½-inch pieces (see Notes)

18 large raw head-on shrimp with shells

1 garlic clove, finely chopped

4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes)

½ teaspoon sweet pimento

2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)

3 cups short or medium grain rice

1. In a medium saucepan, bring 5 cups of the water to a boil and add the clams and a pinch of salt. Reduce the heat and simmer, partly covered, for 30 minutes. Remove from the heat and set aside, covered, leaving the clams in the water. (Discard any that do not open.)

2. Put the mussels in a small sauté pan, add 1/3 cup of the water, and bring to a boil. Reduce the heat and simmer, uncovered, until all of the mussels have opened, 3 to 5 minutes. Remove from the heat and set aside, covered. Do not drain. (Discard any that do not open.)

3. Season the fish generously with salt and pepper. In a 16- to 18-inch paella pan, heat the oil over medium heat. When the oil begins to shimmer, dredge the fish, piece by piece, in flour and then cook in batches, turning just once, until golden on the outside and just cooked through in the middle. Transfer to a platter.

4. Remove any solids left in the oil with a skimmer or slotted spoon and then prepare the sofrito in the same pan. Add the bell pepper, and cook, over medium heat, stirring frequently, until it begins to brown and become fragrant, about 3 minutes.

Add the cuttlefish and cook until its moisture has been expelled, about another 5 minutes, stirring constantly and scraping anything that sticks to the pan.

5. Add the shrimp and cook until pink, about 2 minutes on each side. Lower the heat to medium-low, add the garlic, tomatoes, and 2 pinches of salt, and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.

Meanwhile, strain the broth from the clams and reserve it. Discard one shell (the empty one) from each clam, and set aside the rest.

6. When the sofrito is ready, sprinkle in the pimentón and saffron, letting the flavors meld for a few seconds while stirring constantly.

7. Add 4 cups of the reserved clam broth plus the remaining 3 cups of water, increase the heat to high, and bring to a boil. Taste for salt and adjust the seasoning as needed.

Sprinkle in the rice. With a wooden spoon, probe the pan to make sure the rice is evenly distributed. Do not stir again. Lay the pieces of fish on top and then the shrimp. Cook, uncovered, for 10 minutes over high heat.

8. Reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.

Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.

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You want some Cherry Clafouti? Come get it!

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I was at my parents house sorting through some old papers when I came upon a recipe for cherry clafouti, brought back from summer camp when I was 11.The summer camp was called La Joie de Vivre (the Joy of Living!) and it was a French summer camp run by a woman who studied mime with Marcel Marceau. She believed that to learn a foreign language, one had to skip the step of translating and use your body instead. So the idea of the camp was to substitute mime gestures for English on the way to learning French.  It was 1976 and the camp was in the hippy time in the Santa Cruz Mountains.

I didn’t really have an opinion about mimes at the time but I did learn how to press my palms into an imaginary wall and point to objects and raise my eyebrows to ask questions.  My camp buddy Rachel and I spoke French the whole time but most of the other campers hung out in the “American Embassy,” spoke English, and smoked cigarettes.

The best part of the camp was the food—every day there were homemade buttery croissants and pains au chocolat for breakfast; savory soups and croques Monsieurs for lunch. For dinner it wasn’t unusual to have a rich meaty dish like beef Bourgignon, or a Choux Croute or roast duck.  Out of the kitchen came profiteroles covered in chocolate fudge sauce and madelines (all this for a bunch of bratty kids?) but my favorite dish by far was the cherry clafouti—a golden cake-like pudding filled with sour cherries.

I loved that pudding and even though I didn’t know how to cook, I wanted that recipe.

Babette, the cook, was a buxom woman with a loose blonde bun and a high booming voice.  Her sous-chef Michel was also her husband and he was skinny as she was big.  You could hear them swearing at each other in French at all times of the day.  To go in the kitchen was to risk being yelled at but sometimes you couldn’t avoid it.  One time, a camper went into the kitchen to ask for a glass of milk and Babette chased him out holding her breast while she cackled:

Tu veux du lait? Tiens prends le!” [You want some milk, come on take it!]

Those breasts! That laugh! She terrified me but the clafouti was so good…so I sucked it up and asked her in my best French for the recipe.  I remember sitting at the camp table while she yelled out the ingredients and what to do with them. Since she cooked for the camp, her recipes were already scaled for large quantities.  How did I know at that time that I might one day need a recipe for 50?

Trader Joe’s sells delicious sour cherries.  And they speak English—no miming required. Bon appetit!

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Pie on a Mission at Mission Pie


I was in a sad place the first time I went to Mission Pie. I had left my job of 18 years and was feeling lonely and vulnerable. The sweet smells of butter and sugar began to lift my spirits immediately. In the case rows of sweet and savory pies featured the flavors of the season: strawberry rhubarb; vegan apple rhubarb; Shaker lemon; mini-mixed berry, walnut, and an assortment of galettes, scones, muffins, salads and more.

I ordered a slice of quiche and a cup of coffee and sat down at the large communal table next to a group of students who were working on a project. Two older men shared a newspaper. A father and a toddler spelled out words with brightly colored letters at a small table in the window.  Young Mission Pie people delivered slices of pie topped with piles of whipped cream. The quiche arrived warm from the oven and was delicious—a savory custard filled with fresh peas and bacon. 

The whole scene made me so happy so quickly that I half-jokingly asked the young girl behind the register if there were any jobs available.

“Are you in a program?” she asked.

“What kind of program?” I said.

“Youth job placement…?” she asked earnestly.

If I had even read anything about Mission Pie, I would have known that besides being on Mission Street, the “mission” of this bakery is to be truly sustainable at all levels: from serving fair-trade coffee and organic milk to sourcing locally grown fruit, vegetables, and grains, to repurposing counter tops and most importantly, hiring and mentoring youth and young interns from within the community.  


More than half of the store’s staff are under 25 years old and for many this is their first job, a deliberate choice by Mission Pie. The intention? To help young people in the community develop a healthy relationship to work, while arming them with transferable job skills and a stable work environment, as well as a chance to work on their mentorship and leadership.


Everyone I have met since who works at Mission Pie has been really lovely and it is exciting to see how a business can provide job training while creating a gathering place for the community.  When I spoke to Dana Bialek she pointed me to a piece she wrote for the Mission Pie blog that summarized what working at Mission Pie meant to her:

“Food has been my education in community and generosity. In an urban landscape, food often takes place in commercial venues. Mission Pie is one of those—a bakery and café that specializes in, well, pie. Yet what makes Mission Pie special is the intention. At the heart of my work behind the counter is this question: How can a food experience feel intimate when the premise is not do-it-yourself, but, rather, have-it-done-for-you? If we do our job well, customers can interact with our food in a way that brings them to one of those ah-ha moments. This is how food happens.”


The owners of Mission Pie, Karen Heisler and Krystin Rubin are deeply committed to being a sustainable business, one that makes decisions according to environmental, social, and economic values. This commitment and generosity inspires me every time I walk in that door:

“A lot of people talk about Mission Pie as a business that ‘gives back’ to its communities. While we appreciate the praise, we tend to reject the phrase. To us, “giving back” implies that the success of the business relies on an unfair take away – taking from customers, from the neighborhood, from vendors or staff. Every day since we opened in January 2007, we have practiced fair exchange – giving and taking – with our staff, our vendors, our neighbors and our customers. We know this fairness is key to offering you the highest quality of experience and food. We measure Mission Pie’s success not by what we take from others but by what we do to ensure fairness in what we give and take in trade, wage, and commerce. So we can’t call it a successful day without doing our fair share of giving.”

This spirit of giving is what Feed Your People is all about.  And in a city where a cup of coffee costs $4, Mission Pie makes sure that their food is affordable. A cup of coffee Mission Pie is $1.50 with a free refill in-house. The pie is never more than $4. Also Mission Pie is open late so if you get a craving you can satiate it until 10:00pm.


I’m in a much better place than when I first went to Mission Pie. I go there regularly not only for the pie but for the sense of connectedness (and the smell of butter, of course!).  I haven’t tried to apply for a job there in a while, but it is nice to know that just in case, it is there.


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