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tv   Bay Area Focus With Susan Sikora  CW  November 11, 2012 8:00am-8:30am PST

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>> some unique just from the jewel of san francisco holiday shopping. the celebration of craft women. how do you transform a cut of meat into beef? and a professional photographer shares secrets of memorable holiday pictures. pats on bay area focus next.
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mac welcome to the show. i'm susan. all crafts, all women, all you need. the 34th celebration of craft women. it's an option to the shopping madness on black friday offering, instead, handmade gifts. all under one roof. this year they added new
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program. here's a look at one called wonder woman, the untold stories of superhero win. >> spiderman, superman, batman. >> spiderman. >> clark kent. >> what are the consequences for women when they are strong and we are the -- and when they are the central actors of their own lives. a medical wonder woman is the only
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female. she was literally the only game in town. >> she believed that you didn't need a man to take care of you. she had a crush on steve trevor. he needed her. >> the early wonder woman had some of the most feminine stories. >> i should have worn to cost today. the film will be december 1st. the presenters of the celebration and here with details on the whole event, event producer of waste we go men and eileen goldenberg. first of all, let's talk about the film for a minute. why that film with a customer why do you partner up here? >> the role of women in film and art was complimentary. there's a studio or a theater
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where the craft shows happening. we thought it would add a wonderful dimension speaking to women's roles in society and who is a better example than wonder woman question are. >> is this a break from shopping or does it happen at a different time? >> wonder woman is a gala event on december 1st at 5:00 p.m. the other film shows december 1st. as long as you're at the craft fair, you can attend luna fest. there are two screenings, noon and 2:00 -- and 2:15 p.m. >> is also benefits the women's building. they're big deal is this event. what else do they do through the year? >> the women's building has a ton of programs for women and girls helping them achieve self-sufficiency through financial means, through tech means, through learning to speak english. they have numerous programs. they support during the mission and support all ages, including men. >> you brought some of yours.
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let's start with what you've made here and we will take a look at some of the things available. you did the teapot. >> porcelain teapot. they are functional, and i saw them with matching cups. >> porcelain versus ceramic question of. >> is the same thing. as you can see, use the black and white. a technique where i put up black slip over the white clay and carving through to create that line so you can see the way through the black. >> if i buy this, am i buying it to server to my friends question of. >> no, no. i want you to use it. they are wonderful to use. you can fill the cups twice. i think the tea tastes better. >> and was the rough price range? >> the set is 210 with the two cups. >> i assume you also of a range of prices, because a lot of people are not able to spend $210. these are beautiful. certainly, a collectors item if
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you have it. if you can't spend that much, there's a variety of things. what is the most inexpensive thing on the table? >> probably this cute little salt. $15. and in front of that you have sushi? >> this is christine's cutting board. this is probably the most expensive thing. it's absolutely or just. >> that's real turquoise in there. >> i don't know if you can see that. hold that one second. so that is real turquoise. what is the price? >> this is about $300. you got some half, fabrics, and things like that. >> these are gorgeous. they look good on everybody. she is a great color palette,
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including peacocks. she's got a few different styles. >> and this is a sample of -- it's gorgeous. is it a necklace or something you wear? it's so decorative. it's almost like lacy seaweed. >> let me get a shot of that. >> there's a lot of beadwork. it's not the mass-produced stuff that you find at the big-box store. >> this is all handmade, made in america but across women from all over the country. this is a juried show. we have had over 500 people applied to the show. >> that is more of eileen's work. >> what is thisquestion of. >> that is something. those are fabric toys.
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there is little fishing poles and velcro ones. that is the growth chart. you can move those little octopus and things around. that's a glass dish. >> what do you find is the most innovative medium right now that everybody is working in? is there one particular one? >> i would say maybe ceramics. can be functional, can be decorative, can be jewelry. >> very quickly, that certainly supports women kind of being on their own, doing their own thing. can women make a living -- and i guess i should address this to you -- can you make a living? >> you have to do a lot of shows. a lot of artists do shows. anywhere. i travel. i've been all over the country. >> holland did it take you to get
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started? >> i've been doing it over 45 years. it takes a few years. i would say 10 years before you get good enough to be able to sell it. >> isn't a good time for a woman who wants to start on business and do something like this? >> absolutely. we have an emerging artist aspect. we support artists that are just starting. we give them a special. we help them and mentor them so they can be in the show next year. >> certainly, a great networking opportunity. certainly, shopping opportunity. if you would like to go, go to fort mason. november 24th and 25th and december 1st and 2nd. san francisco support mason. there's a phone number there. celebration of craft women online. thank you both for being here. great celebration this year. don't go away. we'll be right back.
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the. >> welcome back. the word artist and makes us think of beautiful creations like we just saw. but sausage? that was the choice for bay area chefs. intending to make the best sausage ever, in 1983 he changed the game with a sausage company. he now writes for several popular food magazines like food and wine, real food, and cooking light.
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he's the author of the great meet cook. here with how we can turn butcher cuts into meat, bruce. >> welcome. i was pretty nice. i feel like i'm an important guy. i'm just another butcher. >> you know more about me than i do. first of all, let's go back to the sausage thing just for a second. where did you get the idea that it needed a reinvention? >> it was a self-defense maneuver. i lived in london. i used to be a scientist. if you're familiar with the british banger, the first ingredient is usually bread followed by fat and connective tissue. needless to say, i didn't like them. when a microphone and i decided to make sausage. they were made out of actual meat. it's the only country on earth that they tell you the percentage of meat in their sausage. it's actually on the label. that turned out really good or yet i took that little experience away. five years later i was offered
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a job out of science to open a little deli in berkeley. it's still there. i think my recipes are still there. that's how i became a sausage maker. >> you start with chicken and apple. it's still available. >> we are talking early '80s. if you remember back to the early '80s, everyone wanted to cook cajun food. all those wonderful treats. that's really what started the company. then i hired a sales gal who was a lot more trend and physically fit than me. she said customers think that chicken is healthier than port. you need to make a chicken sausage. someone beat me to the punch. i said, okay, i will make a paltry sausage but i'm going to make it with pheasant. i had even pheasant sausage in
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brittany. are you a fan of organic meat? >> well, it's very confusing. i think the confusing term i see over and over is this term natural. you see it not just in the products. it has zero meaning when it comes to me. >> the way to find is minimally processed, no artificial ingredients. all of this fresh meat, we haven't done anything to it. natural and organic, they mean the same thing? it's a highly specified way of producing. a certain amount of time they have to actually spend outdoors. these regulations are actually organized by the people that
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supported organic practices. it's an audited term. if you have an organic farm, third parties come to audit to make sure you are doing what you say you are going to do. that's why it's so certified organic. the certification means the government actually certifies that. >> if i don't be certified, i'm not so sure. >> you can't really use those terms. these are labor terms that have to be approved by the usda. you can't just slap a label on the product without submitting it to the usda. >> what about grass fed? >> it doesn't have to be organic, but if the grass itself meets the specifications, it could be ordering -- organic grass fed. it means the animal spends his entire life on grass and never goes to the feedlot. it's not that grain. during that last phase when animals are normally fattened up for market and sent to the feedlot, this animal stays on grass, hopefully, very nutritious grass. the dirty little secret is it's a seasonal meat. it's only as good as the grass
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the animal eats. here in california, the grass isn't so good right now. we don't really want to buy grass fed beef or lamb. it doesn't apply to pigs. pigs need more than grass. he was the u.s. dinner if he's only eating grass. no pigs are fed just grass. anyhow. depending on the part of the country this season would be different. if you live in georgia where you have green grass this time of year, you are going to have great beef. if you live in north dakota where it snows, you probably don't want to eat grass fed beef in the wintertime. >> speaking of pigs, you brought ham. we are coming up on thanksgiving. you said this is a good alternative to thanksgiving. >> welcome it something else up on the table. it's a national feast. we always overheat.
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why not have something really good? i love turkey two. this is a ham that i make for the fellas in iowa that raise the pigs. they celebrate. it's been around for a couple hundred years because it produces fabulous bacon and ham which was the real reason before refrigeration. >> showed him the cut. >> so this is a whole leg that we have removed the bone and pressed it between two statements deal plates to kind of push it back together so it doesn't fall apart. it's totally made with salt, sugar, and water. no pumping, which is what ham has that comes out soft and rubbery. >> you also call them -- gnarly bits. get a look for other cuts.
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they are usually tougher cuts. >> what's the best deal on the board? >> probably the lamb neck. everything on the board that i bought at a pretty fancy grocery store that sells really good meat costs about $20. this is 20 bucks worth of meat. >> , and he will that feed? >> that's probably a portion. this is lamb neck that has been sliced. absolutely my favorite cut for lamb stew. >> and you turn that around? >> yeah. >> should doesn't like to handle the meat. >> no, i don't. >> i always get stuck the vegetarians. what can i say? here is a shank. this is a similar cut to the beef shank. it still has some skin on it. this is wonderful cooked long and slow. after they braise it, then they roasted so it gets this crispy outer edge. it's wonderful. this is a beef shank. this is the lower leg of the cow. it's going to be really tough.
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those are bits of connected tissue. the trick is to cook it long and slow. the connective tissue turns to gelatin and you get that wonderful texture that we associate. >> a good shot into. if i'm looking for me, more fat i am going to pay less. >> well, no. if it is that that is linked between the muscle, that's called marbling. the grading system is based on marveling. the more marbling, the higher the grade. the more delicious than the disappointed bee. but these are bits that are not usually associated. marveling is usually associated with tender cut like steak and roast. >> what is your favorite thing to stretch a meat dish? what's the best? >> that's a great question. this is a prime rib. this is like a christmas
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dinner. it's made out of mushroom, spinach, and breadcrumbs. it is intentionally flavored. it's not like the stuffing like a turkey where you eat mounds of it, but it just associate itself with meat flavors because it is absorbing -- it's in between the bones and the meat itself. it gives you that wonderful flavor. so you can stretch it like this prime rib. this would normally feed about eight people. you could probably feed 12. >> a lot of potatoes on the side. >> this is as flavorful as the meat itself. >> we've got to go. the book is called the great meat cookbook. you can get a lot of ideas for what to do. there it is. makes great christmas gifts also. you can find out what to do with all of this meet and stretch it. i don't know. i organic i guess.
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>> actually, all books sold are signed. if you want signed copy, that's where you need to go. >> all right. stay with us. more head. thanks, bruce. >> thank you.
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>> digital cameras make us all take better pictures. the leading our economy shots means we all think we are photographers. anything left to learn? let's ask a 20-year commercial photographer whose work has been in national geographic and sunset magazines. he is the author of the better photo guide to exposure. good to see you. this is the complete guide to nature photography.
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>> all right. what makes a great photo? >> it's so much. i would say it's knowing your camera, being able to step in the right circumstances, and capturing a wonderful moment. lighting, composition, exposure. >> we all think we are good. you can put all the junk bin. >> digital photography has just brought photography even more to the forefront because you can correct images that you couldn't do before. there is so much more latitude. >> can you get film anymore? >> you can. it's hard to find. believe or not, some of the younger generation are getting into some because they didn't have the process thousands of rolls. >> if somebody has got be sitting in a closet for old family pictures, they are called negatives. can you get them developed? >> you can find a service
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bureau that can scan them in digitally. you can share them with your family. >> a lot of people now are not even bothering with the cameras because, guess what, i can do everything on my phone. >> the cell phone jammers are beginning to destroy the low end camera market. nobody wants to carry anything extra. eight to 10 megapixels we are starting to get. other types of android phones as well. it's definitely destroying the compact camera market. i would say in the next couple years that wiped out. you can even do high definition video which is like your high-definition television right on your camera. i think it is breaking. >> the broader desktop. >> this is a program. everybody knows photoshop. if you want something in
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between iphoto at photoshop, you can get this. under $100 per year organizer pictures, edit all of your pictures. you have a beginning, intermediate, and advanced mode. >> does anybody have the ultimate, easy way to organize pictures? >> i think you have to create a hierarchy of how you want to do it. whether it's with events and locations. it does work with you on locations. it can tell you where all the shots were taken in hawaii. you cannot look at a map and say, where are my hawaii pictures? very interactive. a wonderful interface. again, three modes. advanced, intermediate, and begin her. >> who would buy a camera like that? that looks at the major investment. >> 36 megapixel nikon. the professionals were advanced amateurs would buy them, but you don't need this.
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>> , question my. >> $3300. >> but there's a couple other things. i took a wonderful shot of your studio. i take pictures all the time where i don't want to carry an action phone. >> they are easy enough to share. >> it's all integrated into the operating system so you can share them on twitter, facebook, e- mail. >> just two tips. you are gathering the family for a picture, any two things you should do. >> take a number of pictures. you have the blinkers, the bunny ears, people not paying attention. i would say 15 seconds of pain, lifetime of memories. get outside. don't do it all endorsed. >> we are going to leave you. first of all, i will thank you. a look at michael's news. the information is on the screen. thank you for watching.
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