A Fork Full of Earth Organic Catering
1605 Sir Francis Drake Blvd. Fairfax, CA 94930
Business Phone: (415) 448-7060 (formerly 497-1719)
Email Angela Ginsburg: angela@forkfull.org
About Chef Angela
Angela became a chef while living and working at the Esalen Institute in Big Sur, California in 2001. After working in restaurants as a teenager and cooking eagerly for friends in college, the decision to work in the kitchen as trade for room and board at Esalen was an easy choice for her. With Esalen’s garden and farm providing a large portion of the produce for the kitchen, Angela quickly became addicted to the joy that is undeniably linked to working with food that is seeded, grown and harvested with love and then fed to people only hours later. Thus began her involvement with the Slow Food Movement and the farming communities of California in the pursuit to understand more about how produce grown in good soil, prepared with a deep understanding of it’s nutritional benefits, and eaten near to its source can change people’s quality of life dramatically.
In 2003, after working at Esalen for a year as a baker and sous chef, Angela began preparing the main courses and writing menus for the kitchen. Her degree in Human Biology from Colorado College offered her a wealth of information to supplement what she was learning in the kitchen about healing foods. In 2005, Angela took her new skills to San Francisco, catering small dinner events and select workshops, spending time learning from others in agricultural endeavors, whose intentions were to complement the spirit of the event with the cuisine. She discovered at that point that catering offers an incredible forum for education.
In 2006, she received her Permaculture Design Certificate from the Occidental Arts and Ecology Center began investing that education into collaborating with groups who work within the realms of deep ecology, sustainable agriculture, and food politics. She’s intrigued that her position as a chef provides her with a platform to initiate conversations about these topics within context of the culinary arts. The result is the cultivation of a deeper awareness among her clients, by virtue of the food on the table.
Angela also spends her time working for the Ecological Farming Association. Her primary focus, as an events coordinator for the Eco-Farm Conference, is to create a donor driven, seasonally inspired menu for the conference that features many of the the central coast and bay area’s most successful farmers and food artisans. She has also enjoyed a term as a chef delegate to the Terra Madre Conference in Torino, Italy and was listed as one of Mother Nature Network’s Top 40 Green Chefs Under 40.
A note from the chef:
I believe that although what we eat is important, it is just as critical to be aware of how we eat, why, where and with whom. I regard the table as a cherished place for communion and healing, a place to learn time-honored food traditions and to help one another in riding the tide of fleeting food trends. I am eager to involve as many people as possible in this incredibly important agricultural revival.
