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  • DooF Characters
  • DooF Kids
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  • Each episode begins in the kitchen, where a silly circumstance sends our kids on a quest for ingredients. Along the way, they discover their way to a nutritious and kid-friendly recipe with help from grown-ups like Brenda Timebender Nefarious P, and Bernt Crespi.


    DooF Characters

    Nefarious P

    Nefarious P is the hip-hop purveyor of things good and delicious, Delicious Apples for one, and Pippins, his namesake.

    He struts on the scene with a rap and a riddle to get down to the root of matters concerning what’s in the fridge, what’s in the lunchbox, and what’s in the ground.


    Brenda Timebender

    Brenda Timebender bends time, sometimes. That is, when she feels like it, or rather when her time bending devices, of which there are many, see fit to cooperate.

    Her talent is handy when it comes to discovering the prognosis of a potato, the secret of chicken soup, and the genesis of a piece of popcorn.


    Bernt Crespi

    Bernt Crespi, like all great chefs, one part genius, one part crazy, and one part chicken--tastes like it, anyway.

    He'll use what's at his disposal and won’t take no for an answer.

    He’s so passionate about ingredients he’s been known to kiss them, or lick them when they’re stuck to his fingers.


    DooF Kids


    Ari caught our eye with his knowledge of apples in our very first kid-on-the-street pilot segment.  

    He plays drums, loves rock and roll, and is especially gifted at air guitar. His love of food comes from his participation in the organic and sustainable food movement from the time he was in the womb. 

    He has a keen sense of humor and loves to collaborate with his fellow DooFers. Someday, probably soon, he’d love to direct an episode of DooF.



    Brandon, 10 years old, has been with the DooF team since its inception, having acted in the first DooF demo video produced back in the fall of 2003.

    He has subsequently become a lead player in nearly all of our educational videos and scripts in development.

    In his spare time, Brandon likes to read a lot, design paper airplanes and sports cars. His best friend is Eliyah and his favorite subject in school is science. Brandon hopes to attend UC Berkeley and become a forensic scientist, a lawyer, or both.




    Haley, 8 years old, is in the third grade. She enjoys painting, drawing, and singing at church. 

    During the summer, Haley spends most of her time at home in the swimming pool, or riding her scooter. 

    Her favorite things to eat are Mexican food, green grapes, kiwi fruit, and fresh mozzarella cheese. 

    Someday, Haley would like to meet Johnny Depp in person. Her favorite movie is Pirates of the Caribbean.

    (Audio: Listen to an Interview with Haley)



    Mikianna, 10 years old, was a featured player in the Food Talks PSA last summer.

    Mikianna was discovered during the filming of a DooF documentary at the Manzanita Elementary School, where her enthusiasm and food knowledge caught the attention of the DooF Team.

    She loves to swim in her spare time. Her favorite foods include pizza and salad. Her best friend is Nakiea.



    Katya, 6 years old, is the oldest of two kids. She is in the first grade and is very excited to be learning how to read. 

    She loves recess break to play with her friends. In her free time she enjoys dancing, acting, running track, and getting a manicure at the salon. 

    Katya’s favorite food is seafood, especially crab! When she grows up she would like to be an actress or a pediatrician.



    Tallulah, 10 years old, is one of the original members of the DooF repertory group and played a major role in the How Now Productions educational series produced last year.

    Tallulah’s favorite foods are rice, strawberries and omelets made with herbs.

    A gymnast and piano player in her spare time, Tallulah attends a French bi-lingual school and loves reading and math. Her best friend is Carmen.



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    DooF Episodes


    One Bad Apple. The DooF Gang is busy figuring out what NOT to eat from their lunchboxes when Nefarious P bursts into the kitchen. A spin of the apple brings them to Oakland’s Jack London Square Farmers’ Market where they discover an A to Z of apple varieties and the best ones for baking. Turns out the untapped treasures of their own lunchboxes may be all they need to create the best after-school snack ever!
    Recipe: Dutch Apple Pancake.

    The Mysterious Spontaneous Corn Incident. When a kernel of corn combusts on a windowsill, the Gang calls in Brenda Timebender and her magic hand mirror to help them figure out where popcorn comes from.  Brenda ushers them back five thousand years to…a movie theatre? Not quite. Native Americans did invent popcorn but its up to the kids to invent their own new twist, with help from Brenda and our special guest corn expert.
    Recipe: Fire Roasted Corn.

    A Beet You Can Eat. Nefarious P finds his “roots” as a “beet poet” and shows the DooF Gang how to “dig” something delicious in Grandpa N.P.’s urban garden. Two “beet cops” put their donuts together in a madcap search for products “suspected” of containing beets. They shake down notorious beet suspect “Detroit Dark Red,” by the stem that is, before subjecting him to the 212th degree, i.e. boiling him, slicing him, and eating him.
    Recipe: Bi-Color Beet Salad.

    To Bee or Not to Bee bee-gins with a dive-bombing bee, who sends the DooF Gang scurrying until Chef Bernt Crespi arrives and tames it with a kitchen implement. With the Gang in pursuit, the bee buzzes off in search of Roxana the beekeeper, who hires her bees out to pollinate an almond orchard. Back in the kitchen, Bernt shows the kids how to marry almonds and honey in a delicious Moroccan salad with oranges and fennel.
    Recipe: Orange-Fennel-Almond Salad.

    The Magic Ingredient.  Atchoo! As Brenda nurses a cold on the sofa, curious Katya takes a time out to explore the contents of her magic bag, drawing the Gangl back to the 1940s and Grandma Sophie’s recipe for chicken soup. Their search for a cure takes them to Saul’s Deli where the owner boils it down to basics. Armed with their ‘magic ingredient,’ the kids come up with a “souper” way to cure Brenda and fill their own bellies too.
    Recipe: Magical Chicken Soup

    Click to see some clips

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    DooF Recipes



    Shell 2 lbs. fresh fava beans. Drop them into boiling water for 1 minute, drain, and put them into a large bowl of ice water to cool. Using your thumb, pop the beans out of their skins, and set them aside.

    Heat a sauté pan with 4 tablespoons olive oil. Add the beans, some finely chopped spring garlic and a small handful of chopped parsley or mint. Cook over medium heat until sizzling. Set aside to keep warm.

    Cook dried pasta in salted water until al dente. Drain the pasta (saving a few tablespoons of the cooking water) and add to the pan with the beans. Place over medium heat and toss until mixed, adding a little of the pasta cooking water to moisten. Serve on hot plates and sprinkle with grated Parmesan cheese. Delicious!

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    3-1/2 cups peeled and sliced peaches
    1 tablespoon lemon juice
    1 tablespoon sugar (more if peaches aren’t sweet)
    1/2 cup all-purpose flour
    1/2 cup sugar
    1/8 teaspoon salt
    1/2 beaten egg
    3 tablespoons melted butter
    ground cinnamon
    whipped cream

    Mix peaches with lemon juice and 1 tablespoon sugar in a 9-inch pie plate or shallow baking dish. In a small bowl, mix flour, 1/2 cup sugar and salt. Add beaten egg and toss with a fork to make a crumbly mixture. Sprinkle over peaches. Drizzle with the melted butter. Bake at 375°F for 35 minutes, or until bubbly and brown. Serve warm with a generous sprinkling of cinnamon and some whipped cream. Serves about four. Yum!

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    Apple & Cabbage Salad à la DooF

    1/2 medium head cabbage (red or Savoy are best), cut in thin shreds
    1/2 medium onion, sliced thin
    2 medium apples (try Golden Delicious or Granny Smith)
    1 tablespoon lemon juice
    1/2 teaspoon salt
    1/4 cup olive oil
    1- 2 tablespoons cider vinegar, according to taste

    Place shredded cabbage and onions in a large bowl and set aside. Quarter and core the apple, cut into 1/8-inch slices, and toss with the lemon juice. Add apples and salt to the bowl of cabbage.

    For Cold Salad: Add olive oil, vinegar, and 1/2 teaspoon celery seed to the bowl and toss well. Let stand for 10 minutes for cabbage to soften slightly and flavors to mingle.

    For Warm Vegetable: Place olive oil in a large sauté pan over medium heat. When almost smoking, carefully add the bowl of cabbage, onion and apple to the pan, along with a bay leaf. Stir briskly until cabbage starts to wilt. Add vinegar. Cover pan and lower heat. Cook for 15 min, or until cabbage is crisp/tender. Add a little water if the pan seems dry and cabbage starts to burn before it is tender.

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