Dennis, Daniel, and David Lee, along with 3 staff members for their market booth.
The Lee brothers founded Namu in December 2006 with the intention of serving contemporary California cuisine with an Asian flair. Chef Dennis says, “Many of the treaments are Korean- and Japanese-based because that is my training. I learned to cook from my mother and in her and her sister’s restaurants.” The Lees felt the contemporary American restaurant world lacked diversity and set out to serve food they loved and were inspired by. Namu developed their kim bap tacos as “sort of a culinary touché” to the very popular Kogi taco truck in Los Angeles. Rather than using corn tortillas, however, the tacos are served in more traditional seaweed wraps. Namu now has a brick-and-mortar restaurant located in the Mission District.
Namu uses local and pasture-raised meat whenever possible. The vegetables come mainly from Heirloom Organic Gardens, County Line Harvest, Full Belly Farm, and Capay Organics.
The Lee brothers and their staff often bike down to the Ferry Plaza markets and haul their produce back to the Richmond district on their backs.
San Francisco, California
Dan and Joanne make the apple juice for their apple cider vinegar and apple caramels on a wooden press. It takes 12o pounds of apples to make 1 gallon of apple syrup for the caramel base.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »