Raoul Duke

Sounds to me that they have named the facility, not the product. I suspect that's a large difference, legally.

"He who speaks, does not know. He who knows, does not speak". Lao Tzu

There are a number of CFM's, Certified Farmers Markets in Monterey County on a variety of days; Sunday Marina & Salinas, Tuesday Carmel & Old Monterey, Thursday Monterey (not CFM) & Salinas, Saturday Salinas. For more info on locations and what a CFM is go to www.cafarmersmarkets.com Enjoy Pacific Grove. Raoul

Sure it's OK to adulterate foods. Start with olive oil, then on to salumi maybe a littele toothpaste or some dog food. If you don't give a s**t what's in your food, have at it.

I've had a pair of Fisher-Paykel dishwasher drawers for just under 5 years. The first year we had a problem with the electronic control panel. Service suggested that we use less detergent, which we were doing, but they replaced the electronics at no charge. I suspect this was a factory fix to a defective controller(s). Since then no further problems with the controls. Had a gasket fail but it has not impeded the function. They have been superior units with energy saving cycles, easy to load, quiet when running, clean very well and perfect for the two of us or dinner parties utilizing both. Small loads no problem.

So the oncologist won't give you script for THC pills. When my wife worked in Hospice the doc's were guarded about giving dying patients as much morphine as they needed or wanted. Something about becoming addicted. What shortsighted assholes. Don't ask the doc, or go on the streets for what you need to help your appetite or nausea, talk to the oncology nurse. Odds are she/he will be more understanding and, while preserving their license, will offer more help. Never, never say quit!

Let the cilantro plant go to seed and collect the corriander seeds.

Never heard of it but I guess it could happen. Would you vent the smoke in through the ash cleanout on the bottom? What abot maintaing a consistent temperature? Would it be easier to vent the large Weber (smoke & heat) into another meat box of some sorts, like an old VW? Not very nourishing but food for thought.

I would value your thoughts/protocol on trying new products. The background is I produce estate grown extra virgin olive oil and would like to expand my market. So as not to be intrusive into potential users schedules, any information addressing the following, and anything else that may be useful, is greatly appreciated. Do you set aside a day/time to evaluate new products? Is there a best time for meeting food sales reps? Do you make appointments? Do you prefer samples to evaluate w/staff at a later date/time? What's a reasonable waiting period for feedback? Raoul

I'm in the camp of "i don't want them to f/u my eggs!"

Even though I've "acted" as my own general contractor I've had both good and bad experience w/contractors and subs. I have to politely disagree that "they're all like that". Sure, you get the cement finisher who has to go pick up some material and hours later comes back coked up, but that happens everywhere, just look at The Life. Word of mouth from others has helped separate the good from the bad and is probably your best source of referrals.

I built a couple of homes as the general contractor on one, a pole house on Maui, and hired a general contractor for a 5,000 sf Casa in Cali. My secret to success is the "Three T's". Tanqueray, Tylenol and Tagamet.

If you do catering, suggest to your regular clients (seasonal cabin owners) that you can provide dining for them at their cabin. Prepare the meals and deliver so they remember what you offer. Suggest this for their friends who stay at the cabim and leave menu's.

Not to disparage your family but, "intellectuals" (?) seems a bit of a stretch if they don't understand and appreciate what you are doing. We have 2 boys in their 30's doing what they love. One a partner in a bar/lounge, the second, degree's in child psychology & child development who chooses to tend bar. My wife and I, both educated in medicine, applaud their realizing that life is more than what "mom & dad" want or being driven by dollars.

I think the reason the tri tips are overcooked ( beyond med-rare) is that they use the "Santa Maria style" open pit bbq. Essentially a trailer w/a cooking box that has a grill top that adjusts up & down over oak. These usually cook a long time then are pulled from the grill and kept in covered warming pans. No telling how long they've been there. You can see these bbq's outside of damn near every liquor store, fast food emporium, grocery store and used car lots. Driving around towns here you can get tuned into a favorite spot that sells em' as fast as they cook them.

On May 22-23rd the California Institute of Food and Agricultural Research (CIFAR) hosted the Italo-Californai Olive Oil Conference at the University of California, Davis. Approximately 171 registered participants with a large contingent (35-40) of European participants from Italy and Spain. Sponsors included Alfa Laval, Florence; Association TREE, Milan; California Institute of Food and Agricultural Research; California Olive Oil Council; Enoteca Italiana of Siena; Fresno State Olive Oil; Italian Ministry of International Commerce; Monte Dei Paschi di Siena Banca per I'Impresa, Santa Cruz Olive Tree Nursery; UC Davis Olive Oil. Supporters included, Accademia Dei Georgofili-Florence; The Culinary Institute of America at Greystone, St. Helena, CA; Department of Food Science and Technology, UC Davis; International Center for Advanced Mediterranean Agronomic Studies, Bari; The International certificate on Postharvest Technology; Italian Society of Sensory Science, Florence; Provence of Siena; University of Bari-Department PRO.GE.SA; University of Firenze; University of Foggia; University of Gastronomic Sciences, Pollenzo; University of Pisa and finally Robert Mondavi Institute for Wine and Food Science, UC Davis. The theme of the conference was "beyond extra virgin" and focused on the current practices for olive oil production and the potential for new innovations in the production and marketing of olive oil. The proposition put forth was that of a new standard of excellence in oil production through the development of a new association, TREE or three E's (Ethics, Excellence and Effectivness. Speakers touched on olive oil production in the world, orchard techniques and olive oil quality, mechanical harvesting, extraction techniques, influences of processing operations on oil quality, waste water treatment, olive growing trends, consumer oriented vision of olive oil quality and excellence, American consumers approach to olive oil, marketing California olive oil, olive oil on the table/ gastronomy and food service perspective, nutritional quality of olive oil, antioxidant properties of olive oil, the role of olive oil phenolics in human tumor cell proliferation and differentiation. Numerous tastings of oil from Italy, Spain and California. Sorry for the lengthly intro. I will be happy to touch on who the speakers were and their subjects if there is some interest.

I fondly remember selling my first crop of olive oil for $ 20/500 ml btl when it cost me about $1,500 to produce.

Occasionally the little woman and I get dinner out, and since we're in a wine producing area, we take a bottle, or two, with us. Generally good stuff. I frequently have wine remaining after dinner, sometimes a lot, sometimes a little, that for the sake of driving do not want to finish. I usually send this to the kitchen staff. Is this in bad taste or is it appreciated? Mind you this is beyond the tip for service. I have second thoughts about doing this sometimes, but write it off as my paranoia. I'd like to hear opinions on this. Raoul

I'd certainly like to know more about the math behind the measurements. But assuming this is a size-adjusted productivity index that's relatively sensible, it's interesting to see California at number 3. These are the top ten: State Rank in 1999 FL 1 GA 2 CA 3 WA 4 NC 5 AR 6 AZ 7 ID 8 IA 9 NE 10 I'm very surprised to see Arizona on there, so this measurement must include livestock, which I hadn't really been considering. Also interesting is that California was #1 in 1960 but fell to #3 by 1999. ← Other USDA data include livestock, eggs, and dairy products in production, so I wonder if this measurement does too. The tables weren't annotated as to definitions, which must be somewhere else. marketstel: Yes, I'm surprised that Alaska and Hawaii are not in the report! Hawaii has a lot of agriculture, which has moved from "export crops" like pineapple and sugar cane to more diversified small farms. ← Yea, I can remember well my 13 years of sampling those "diversified small farm" crops while living on Maui!

I'd say most construction projects cost more than most bottles of wine. ← So then we are willing to take up someone's time to work up a detailed construction estimate (wine production) and then expect it to be added to the cost of the construction (wine)? Aren't most marketing costs built into a product (construction/wine)?

I've always found the fee process interesting. We are willing to charge for a taste of wine but when we want an estimate for construction cost comparisons, we expect it for free.

Jeeez, Can't I just kill myself the way I want. Wine, cigars, vodka, PVC closures, outta my way, I smell BBQ!!

Hmmmmmm, a "notation on her account". Next you know homeland security will be looking into her altering wine.

Is the lack of bee's a new phenomenon? How was your rain this season? Normal or below? Our weather pattern here has been way out of wack.

Hey Raoul~ Does feel good, doesn't it? After all the missed storms this winter... My wisteria is just about done, irises are going crazy, lilacs are almost through. My tomatoes are confused and haven't grown one bit, just sit there. Radishes are coming up nicely, herbs seem happy enough (parsley, sage, dill, coriander, beginning basil). The rain just paused~I hope it continues all night Good luck on the tree planting--are you on 46W? Kathy ← I'm off 41E just past Creston Road. Got 100 Lucca in, and 40 Arbequina on Saturday just in time for the moisture. Have to pull out 60 frosted Arbequina and replant. Word at the olive tree nursery was that a large number of growers were buying replacement trees. Nasty freeze this past year, let's hope this year is better and my trees get a head start. Just started eating some strawberries out of the garden and put in Crenshaw and Honeydew melons. Also started with 4 new Rhode Island Reds that are currently in the shop keeping warm and staying safe. I think we may have met at the Chuck Ortman tasting in Paso last year then again I may be slipping back into the 60's.