DooFLetter Volume 2, Number 2 |
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DOOF COMPLETES ITS FIRST MINI-EPISODESThanks to our grant from the Alameda County Measure A Fund, DooF has completed production on its first mini-episodes. Now you can:
You can see clips of the new shows by clicking www.foodbackwards.com/show/clips.php, A DooF compilation DVD will be available for sale in December, and plans for broadcast are in the works, so stay tuned. DOOF TAKES WINGDooF will be featured at the San Francisco Airport Museum during the months of October and November of 2006. Images inspired by a screening of Hip Hop Beets to second-graders at the Rise Community School in Oakland will be on display in the downstairs section of Terminal One at the San Francisco International Airport. DooF has both inspired and drawn inspiration from children in the Oakland Unified School District since the inception of its innovative school outreach program in 2004, which brings healthy food education and tastings to classrooms. DOOF POST PRODUCTION REPORTAfter completing production in June, the DooF team embarked on an ambitious schedule to turn our beautiful footage into polished—but DooFy—gems. Postproduction is part of the magic of DooF and our team includes some of the best in the business. We begin with the raw footage, choosing the right amounts of this and that, discovering the delicious moments. When that’s done, we add animation, graphics, music, titles, and sound effects, then garnish the whole thing with a well-balanced audio mix. Kinda like cooking! |
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DOOF KID OF THE MONTH |
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At seven, Katya Reyes is the youngest member of the DooF Troupe. Already a veteran of several nationally televised commercials, Katya brings a natural curiosity about food and life that adds an element of the unexpected to every scene she’s in. A second grader at St. Patrick’s School, Katya likes to eat seafood, plums, and cucumbers. Her favorite activities are swimming, dance and playing soccer. Look for Katya as a featured player in The Magic Ingredient. |
DOOFERS IN THE NEWSOlivier Said and his partner Mike C. of the Kitchen on Fire Cooking School built a kid-friendly kitchen in Berkeley in 2005 and DooF came. Kitchen on Fire hosts an array of cooking classes for kids and adults. DooF Episodes are filmed here, with the kids working at low-standing, child-sized workspaces with candy-apple red counter tops. Olivier joined the cast as Chef Bernt Crespi on To Bee or Not to Bee and Mike has been working with to DooF Team to develop cooking implements that can be safely used by children. Olivier’s book, Cesar (recipes from the popular restaurant next door) was Food and Wine Magazine’s Best Cookbook of the Year. |
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RECIPE OF THE MONTH:Au Pears a la DoueF Ripe pears in the market are a sure sign that fall is here. This warm dessert smells great while it is baking, and tastes even better! Serves 4 – 6
Peel, quarter and core one pear at a time. Cut into ¼ inch slices and place slices in a bowl. Squeeze on a little lemon juice and toss to coat the slices. Repeat with each pear. Add the apricot jam and stir gently to mix. Add 2 – 4 tablespoons sugar, depending on the sweetness of the pears. Preheat oven to 350°F. Smear 1 tablespoon butter in the bottom of a 9-inch baking dish. Add the pear mixture and level the top. Crush the cookies with a rolling pin between two sheets of wax paper to make coarse crumbs. Sprinkle crumbs evenly over the pears. Cut the remaining tablespoon of butter into small pieces and sprinkle over the top. Bake in the middle level of the oven for about 30 minutes, or until juice is bubbling around the sides of the baking dish and the top is well browned. Serve warm. This is good by itself or with vanilla ice cream or whipped cream. |
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