The amount of food wasted, along with its impact on our environment, is shocking. In his Op-Ed article today, Marv identifies steps you can take to be part of the solution.
Ponsford’s Place is a small bakery tucked away in a San Rafael neighborhood. Their philosophy is to bake with no processed white flour and to use seasonally available ingredients, which leads to an ever-changing menu. The bakery is a bit of a laboratory where the bakers, Craig and Elizabeth, experiment with new varieties of whole-grain artisanal flours. Soon, the owners will be offering classes in their shop. Check out their website http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html and read a recent NY Times article that was written about them. If you walk in one time, you’ll return for sure. The aroma there is delightful!
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