So anyway, the film. It’s basically an essay film that argues that dirt is, as I said before, an essential, living part of plant and animal life on this planet. Some cute animations and a half-dozen or so talking-heads plays into the standard structure for such a film. I don’t recall whether it mentioned how much of today’s food comes from non-natural farming techniques, but since I figure it’s a large percentage, I think that’s an important fact to remember. The film spends more time highlighting the efforts of CSA farms — “Community Sponsored Agriculture” — that provides a counterpoint to the debt-based system we’ve attempted to apply to farming. The overall message is that the artificial structures we’ve created that are supposed to increase farming efficiency and feed us all are not sustainable in the long-run, and we must develop a sustainable model if we are to not go extinct.

Now, about that “debt-based system”. In modern farming, farm owners are expected to have capital up-front to buy seed and equipment they need at the beginning of the season; they recoup their expenses by selling their crops throughout the year. Typically they will get a loan — often a mortgage — for those initial expenses and hope to pay it back. However, forces of nature and market forces play a huge role and a farmer may not be able to match their upfront expenses. CSA’s do away with the risk associated with a loan because members of the farm pay dues up-front to pay for the crop, distribute the risk of farming, and result in farmers not going into debt.

Anyway, they also gave out door prizes and I won a DVD set of New York Wine and Table along with a coupon for Patty Love to perform a consultation on “permaculture” in my back yard. I was trying to decide whether to join the CSA at Mud Creek Farm (McMahon Rd., Victor), so I took it as a sign and (once I pay my taxes) I’ll buy myself a membership. I have felt the push to start getting into farming and sustainability — I think I’m going to start paying less attention to my technical skills and start focusing on more plain, traditional techniques and steer toward laziness through innovation.

We had four entries including my own. Every one was significantly different: mine was a pretty by-the-book cheddar/parmesan baked number, our chef friend brought one with prosciutto, another included condensed milk, and the final entry was chilled like macaroni salad. Amusingly enough, everyone picked different shaped pasta, too. We also had a couple people bring vegetables to counteract the starch/fat/salt wonderland. As it turned out, prosciutto (and expert cooking, presumably) wins but nothing loses.

Spell check has its own opinion

First, why the absence of regional treats? The inventory of the refrigerated case was recently changed to exclude Saranac or Stewart’s soft drinks, end even the milk is inexplicably not from Byrne dairy, Pittsford Dairy, nor even Upstate Farms. Heck, The Little (240 East Ave.) offers treats from both Stever’s Candies, Inc. (623 Park Ave.) and The Nut House (1520 Monroe Ave.) — a welcome respite from the chemical sludge inside colorful corporate wrappers. At least the gelato comes from The Royal Café (15 North Main St., Fairport) and the cookies are baked in-house (and, if I recall correctly, locally made as well).

Second, what’s up with these Best of Rochester bars they sell? They are chocolate bars — and I am emphatically surrounding chocolate with sarcastic air-quotes … er, I guess then I mean they are “chocolate” bars whose label features a suitably bland image of the city skyline. It takes some audacity indeed to claim these as the best Rochester has to offer — I mean, what of Stever’s Candies, Inc. (623 Park Ave.), Hedonist Artisan Chocolates (674 South Ave.), or even the sweet old Peter’s Sweet Shop (880 S. Clinton Ave.); each of those are not only better, they offer some real excellence. Attempting to affect bizarre upstate city rivalry, I’ll say it must be made by someone in Buffalo or Syracuse (where, perhaps, this might be considered “best”). More likely [and a more bizarre attempt to affect Monroe county township rivalry] is that they were made by some ignorant suburbanite who sees Rochester not as a vibrant, muti-cultured mini-metropolis, but the root of problems their leeching ways have caused.

They are sold by a company doing business as Made in Rochester in this area: a storefront for distributing locally sold products. Why the presumably identical candy bar (which is definitively not made in every city on their site, and “best” of none of them) is also sold is a mystery. Then again, I possess equal measures of congratulations and disgust: for this site caters to people with more money than, at best, desire to stay — five 6-packs of Zweigles hots sells for $65 for instance. There must be a word for the financial abuse of a population all too glad to pay: usury? good business? — it’s hard to say anything but both.

Very small cats, indeed.

I guess the label copy writers got the last laugh on that one. In case you’re wondering, they weren’t half bad. They actually had a chocolaty flavor over the regular mushy dust flavor you expect of Peeps. Of course, I think I didn’t read the whole label so I might have made a terrible mistake:

Let's hope it's also food.

So today I’m at Village Gate Square (274 N. Goodman St.) to see the band. I discovered it was an event called Taste of the Gate by a group called Rochester A-List. Their deal is that if you sign up for the mailing list of the “best” events in Rochester and had RSVPed for the Taste of the Gate event, it would have been $10 instead of $15. I gathered that some or all of the money collected went to an adoption service which was there and had a raffle as well.

The event was — I guess — a way for restaurants at Village Gate to showcase their food. California Rollin’ at Village Gate Square (274 N. Goodman St.) took it seriously and produced a great number of sushi rolls. Salena’s (274 N. Goodman St., at Village Gate), I believe, provided a chicken wing tray with a kind of salsa sauce that was quite good. And although I only hovered near their table for part of the time, as best I can tell, The Gate House (274 N. Goodman St., in the Village Gate; formerly Salena’s location) put out two sandwiches and (possibly) a pizza. Nonetheless, the $15 “buffet” wasn’t much of a deal for the 200 or so people who were there.

Well anyway, The Beaumonts were excellent. They play a sort of rock with a ska-ish fluidity. Steve’s influence in the band is at the forefront, and their CD is (so far) fantastic. Plus, I got to chat with my old pal Marianne — formerly of White Cotton Panties. I wore the T-shirt for the band that I had autographed at Norton’s Pub (1730 Goodman St.) or some such place. It’s sure been a while …

On the way back, we stopped for dinner at Orbaker’s Drive-In (4793 State Route 104, Williamson) which is this great burger joint that’s been there forever. Ali knew of it — being an aficionado of sauce-laden burgers — and rates it very highly. While not quite worth a trip from anywhere, it’s not that far if you’re already out 104 on the east side.

Anyway, we went to the new Italian place Rocco (165 Monroe Ave., formerly The Olive Tree). I saw some notes on RocWiki on challenges in getting reservations [yeah, I know — in Rochester] so we set up ours two days earlier. As it turned out, the relatively small establishment was not completely full at any time while we were there.

The food was very good. Both of us were more impressed with the lasagne that Ali got than with the penne with pepper and spinach that I got. The tomato sauce on the former was the best Rochester has to offer. We had a nice bottle of wine (off the slightly confusing page of “everything is $25″).

We decided to try 3 desserts, expecting them to be quite modest in size. My favorite was the maple and almond dish, sort of like a crème brûlée, minus the crisp top. The hazelnut gellato was great too. Although the canoli’s were merely tasted (before being stored at my house, and consumed before they lost their freshness on Sunday), the nice lemon zest flavor was perfect.