The 10th annual CUESA Sunday Supper was held last night at the Ferry Building. CUESA (Center for Urban Education about Sustainable Agriculture) uses this event to raise money for Schoolyard to Market, a youth development and entrepreneurship program that empowers and inspires students from three San Francisco public high schools. BCV was a table sponsor, and Hans Baldauf, one of BCV’s principals, and treasurer at CUESA, attended the event. He submitted these photos of the amazing spit roasted whole lamb prepared for his table by David Bazirgan, chef at Fifth Floor. CUESA incorporates this whole beast course to give example to the sustainable practice of using all parts of an animal, part of a larger sustainable food system.