Home isn’t the only place where families bond around the kitchen table. So do firefighters at work. Generally, crews assigned to shifts that extend over consecutive days and nights, spend a lot of time together on the job. Eating around the kitchen table, (yes, fire stations have kitchens as well as dormitories) is a tradition that nurtures a family of its own.
Unlike most families at home, however, fire stations do not have one person responsible for the cooking; usually each firefighter rotates cooking for the “family.” And when you are together for extended periods, on call for strenuous duty, sandwiches and leftovers are not enough–you need hearty meals! Some firefighters are already good cooks when they join the department; others learn on the job.
I met Diane Mina last fall as she poured generous amounts of Bloody Marys at a 49er Tailgate party held at Levi Stadium. Let’s face it, when someone hands you a bloody Mary–the likes of which you have never tasted before–you’re going to have a spirited connection right from the start.
Diane Mina’s from-scratch, raw and magical tomato cocktail is intensely flavorful without any added sugars or salt.
I discovered that the fresh and unique combination of flavors my mouth was cheering about was hand crafted by this happily married, pretty, outgoing, smart, great wife and mom—yes, the kind we love to hate but love instantly anyway. Diane Mina, Bloody Mary enthusiast and founder of Bella Mina Gardens.
Then it struck me. Mina, as in Michael Mina, the two time Michelin Star award-winning chef, Mina? Yes, Diane Mina, wife of chef and restaurateur Michael Mina, or as she calls him “my cheffie” has scored a touchdown with her brand of a tasty tradition she and Michael began 25 years ago.
Mountain View College is making great inroads in the sustainability and slow foods movement in an area known for fast food joints. (Photo courtesy Mountain View College)
There was a time in 1980s San Francisco, when a reporter could let an apartment from a woman out in the Sunset District and be surprised that there was a garden out back, a patch of land sprouting carrots, lettuce, beets, and luscious tomatoes.
Today, gardens are everywhere seemingly, even as water shortages, zero lots and high-density housing curtail gardening plans. Communities are filling in the gaps, though, and shared gardens are blossoming.
Whether one talks to a university garden manager in Dallas, an urban gardener in New Haven, or a 79-year-old community garden coordinator in New Hampshire, one thing’s clear: the shared garden movement has grown beyond just ‘tree-huggers’ and into the community at large. Kitchen gardens preceded the modern supermarket, and now we’re turning back the clock to reap greater health benefits and social nourishment.