last week in green media, the students and professor baked bread. although the assignment included some readings on bread-making, it included no hands-on instructions. "bake bread," i told my students, "and if you don't know how, learn."

in class on friday, we broke bread. we sampled each other's creations and shared tips and suggestions.




as usual, students were required to make and share their recipes. together, the students created an online cookbook. enjoy.

Marco Abellera's Making Bread: Focaccia
Daniele Dominguez's How to Make Sourdough Bread
Kate Greenspan & Sophia Lorenzi's Soph's Loaf of Chocolate Banana Bread
Christina Hammill's No-Knead Bread
Samuel Hernandez & Peter Thoene's rosemary rock salt focaccia
Michael Kao's Bread Noobie
Kelli McCloskey & Joseph Montana's Bread Making
Erin Venables' Rosemary Garlic Bread
Joel Weston's Mama D's Italian Bread

yer invited!


URBAN AGRICULTURE in the 21st CENTURY
Where art, commerce, education, politics and generosity meet to promote city-grown food

Please join USF's Environmental Studies 450 capstone students and their professor Melinda Stone, as they host what promises to be an engaging panel on the state of urban agriculture on Tuesday, March 2 from 2 – 4 PM in McClaren Hall 252.

Panelist include:

Mei Ling Hui, urban agriculture contact for San Francisco’s Department of the Environment. (sfenvironment.org)

Amy Franceschini, USF art/architecture professor and main instigator behind SF Victory Gardens 2009+ and founder of Future Farmers. (futurefarmers.com)

Brooke Budner and Caitlyn Galloway, co-owners/farmers of Little City Gardens in the San Francisco Mission District. (littlecitygarden.com)

Blair Randall, executive director of Garden for the Environment, San Francisco’s premiere education garden. (gardenfortheenvironment.org)

Tree, founder of the Free Farm Stand on 23rd and Treat Ave. in San Francisco. (freefarmstand.org)

I am confident that we are of a size and nimbleness that allow us to capitalize on the positive underpinnings beneath an iceberg that most folks can only see the tip of. This is a time for vision, imagination, energy and action tempered by a prudence that capitalizes on latent opportunities without jeopardizing the enterprise or compromising our mission of educating leaders to fashion a more humane and just world.

Rev. Stephen A. Privett, S.J., USF Town Hall Meeting April 2009

With the goal of providing additional context to the ongoing crisis in higher education, Gleeson Library has collected a set of articles and other resources that discuss the current state of budgeting, enrollment management, endowments and other topics from institutions with budgeting challenges similar to the ones we face at USF. This list is just a start. If you have other articles you’d like to see on this page, please let us know in the comments below.

The Donohue Rare Book Room is currently hosting an exhibition of the book, Arch, a collaboration between Holly Downing, a printmaker, and Jack Stauffacher of the Greenwood Press. The book features an excerpt of a dialogue from Paul Valéry’s Eupalinos, or The Architect and five mezzotint engravings. The mezzotints were inspired by arches in Montecastello di Vibio and Perugia, Italy. The exhibition also includes photographs, tools and correspondence showing the process involved in the creation of the prints and the book.

An opening reception with the artists will take place from 4:30 to 6:30 on Thursday, February 25^th in the Donohue Rare Book Room. The exhibition will continue through March 31. For further information, please call (415) 422-2036.

John Hawk
Head Librarian, Donohue Rare Book Room

bake a loaf of bread assignment for students in green media

1. in addition to our other readings for this friday, read "Basic White Bread – Ten Steps to Fresh-baked Goodness," from Sunset Cook Book of Breads; Molly Katzen, "An Illustrated Guide to the Baking of Yeast Bread," from The Enchanted Broccoli Forest; and Brother Rick Curry, S.J., "Making Bread," from The Secrets of Jesuit Breadmaking.

2. either individually or collaboratively, bake a loaf of bread. document the process.

3. bring your loaf of bread to class on friday, february 26. also bring a plate to class so that you can sample other people's loaves.

4. along with your loaf, bring a little something to accompany it (a bread accessory!) - honey, jam, herb butter, lilikoi flavored butter, cheese, lunch meat, an avocado, hummus, aioli, olives, you name it. to avoid duplication and to give us a sense of the feast that stands before us, tweet your bread accessory once you've decided on it. also bring a serving utensil for your bread accessory.

5. on friday, after we plant our garden plot, we will break bread together.

6. using multimedia and an online platform that allows readers the opportunity to leave comments, make a recipe and share it online. once finished, and certainly before sunset on sunday, tweet about it. be sure to include a link so that others can read your recipe.


rules:

1. do not be intimidated by this assignment. have fun with it.

2. no late work accepted.