FROM EARTH TO 5-STAR: 

The Bay Area’s Innovations in Farming and Food

For three weekends in May the National Historic Landmark Old U.S. Mint will open to the public. Within the historic vaults of the Old Mint, we will explore the past, present and future of food and drink in the San Francisco Bay Area.

This special temporary exhibit will feature many of the Bay Area’s most important Food and Drink innovations, including the development of organic standards, the connections between producer and diner, and innovative approaches to ethnic and regional cuisine. Eight exhibit galleries will highlight regional products that are known throughout the world, such as wine, cheese, bread, seafood, chocolate, and fresh produce.

Exhibit hours:

12:00 p.m. to 5:00 p.m.

May 15-16  •  Sat-Sun

May 21-23  •  Fri-Sat-Sun

May 28-31  •  Fri-Sat-Sun-Mon

Live Programs Daily.

The exhibit will explore two important trends:

1. Restoring the Past: How we are reviving practices from the past because they are the right solutions for growing and preparing our food today.

2. Modern Innovations: How we are changing the way we eat and drink for the better.

A timeline of innovations will link these galleries together, giving visitors the big picture of where we’ve been, where we are today, and how today’s innovations are linked to the past. A “Predictions Gallery” will feature cutting-edge trends in food and cuisine with contributions from chefs, producers, growers, food writers, and foodies.

 

Admission:

$10 general / $5 SFMHS members

Tickets may be purchased at the door

Enjoy the Full Course of Events with a Program Pass:

$50 general / $25 SFMHS members – unlimited entry to all tours and programs

The Old Mint:

This is a rare chance to see the historic fabric of the Old Mint building, which dates back to 1874. Guided tours will be offered twice daily. Tour highlights include the starring role that the Mint played in the survival and rebirth of San Francisco after the 1906 Earthquake and Fire, the industrial coin minting operations, and plans for the Old Mint’s future in the 21st century.

SCHEDULE OF PROGRAMS

Each day there will be a live presentation exploring the history of food in the Bay Area and the people who have made that history.

 

May 28 – 1 PM

Brown Beans in a Blue Bottle-Micro-roasting Organic Coffee
with Arno Holschuh, Tech and General Purpose Affable/Knowledgeable Guy, Blue Bottle Coffee

May 28 – 3 PM

Creating Your Own Urban Garden
with San Francisco Permaculture

May 30 – 2 PM

Growing Food in Small Spaces
with Lora Kellner, Sloat Garden

PREVIOUS PROGRAMS IN MAY:

May 15 – 2 PM

Marin French Cheese Company
with Maxx Sherman

May 15 – 4 PM

Farmer Jane: Women Changing the Way We Eat
with author Temra Costa

May 16 – 2 PM 

Cookin' with Fresh Vegetables
with Jennifer Knapp of the Tante Marie Cooking School

May 21 – 1 PM

Building a Sustainable Food System through the Farmers Market Movement
with Dave Stockdale and Dexter Carmichael

May 21 – 3 PM

Boudin Bakery: the Original San Francisco Sour Dough Since 1849
with Terry Hamburg, Boudin Head Docent, and Fernando Padilla, Master Baker

May 22 – 2 PM  

The Organic Winery
with Tom Stubbs of Stubbs Winery

May 22 – 4 PM  

The Gardens of Alcatraz
with Shelagh Fritz of the Garden Conservancy

May 23 – 1 PM

Evolution of the Slow Food Movement
with Lorenzo Scarpone, founder of Slow Food San Francisco Chapter, and Dava Guthmiller, SF Chapter President

May 23 – 3 PM

Bread, Cheese and Thou
with Peggy Smith, Cowgirl Creamery and Steve Sullivan, Acme Bread