CCA Hosts Free All-Day Bean-In
Despite its nutritional payload and role as a staple in diets all over the globe, the bean remains humble. From French Le Puy lentils gussied up with herbs and a mound of charcuterie to molten chickpea curries, regardless of how they're prepared and in what context they're served, beans are food for real people ― even when they come from Rancho Gordo and cost $6 per pound.
In his serial stew sessions at Gravel & Gold, local food and art raconteur Mark Andrew Gravel has always exhibited an almost startling affection for the bean. Today from 9 a.m. until 9 p.m., he's putting his unrelenting advocacy on display at CCA's San Francisco campus. Bean-In, the brainchild of Gravel and cohorts Sarah Magrish Cline and Natasha Wheat, is a temporary (and free) eatery offering bean-based meals, micro-lectures, and conversations in what Gravel characterizes as an examination of "conviviality, adaptability and agriculture as forms of resistance." The menu? Beans on toast. Chilled bean soup. Bean and bread salad. Bean and vegetable salad.
Sounds good, but maybe a little pasty ― and potentially monochromatic, depending on the beans used. Bring your own bottle of Crystal ― just in case.
Bean-In by Mark Andrew Gravel, Sarah Magrish Cline, and Natasha Wheat
Date: Tues., April 20, 9 a.m.-9 p.m.
Location: Graduate Center atrium, California College of the Arts, San Francisco campus, 1111 Eighth St. (at Hooper)