Angela Johnston is an independent radio reporter and producer who recently moved back home to the Bay Area after spending the past six years on the east coast of Canada. She has a Master’s Degree in broadcast journalism and is currently making radio stories for KALW's daily news magazine, Crosscurrents. When she's not writing and reporting, she's surfing surf small waves on her longboard or perfecting her paella recipe.
The Digital Kitchen: Apps and Online Services To Make You a Better Cook
Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts
Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System
New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland
Alkymists Restaurant in Palo Alto Combines Food with Philanthropy
How to Make Paella and Where to Get Your Paella Fix Around the Bay Area
Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap
Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going
From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies
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"disqusTitle": "The Digital Kitchen: Apps and Online Services To Make You a Better Cook",
"title": "The Digital Kitchen: Apps and Online Services To Make You a Better Cook",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\" alt=\"A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area there are countless apps that have food delivered to your doorstep in minutes as well as meal delivery apps that make it easy to never lift a frying-pan again. But what if you want to become a better cook-- without shelling out thousands of dollars for culinary school? There are, obviously, apps for that too. Here’s a sample of four cooking apps and online services that do more than just provide recipes.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.sidechef.com/\" target=\"_blank\">SideChef\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\" alt=\"SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\u003c/figcaption>\u003c/figure>\n\u003cp>SideChef guides wanna-be-chefs through a recipe step-by-step. This app got its start through a successful \u003ca href=\"https://www.kickstarter.com/projects/2080376024/sidechef-step-by-step-cooking-application\" target=\"_blank\">Kickstarter campaign\u003c/a> back in 2013. It features over 1,000 different recipes submitted by food bloggers, other users, and a few partner chefs. You can search for your next meal by region (American to Thai, German to Japanese), type of dish (appetizer, seafood, dessert, brunch, etc) the time it takes to cook, and many other different tags. One of SideChef’s best features is its voice command option. When selected, the app will dictate each step to you; when you want to move on, you simply say, “next.” No more smearing butter and sauce all over your iPad. There’s also a handy self-timer on the app, and a way to send ingredient lists by text or email. If you’re already a talented home cook, you can create your own recipes to share on SideChef. I appreciated the interactive glossary of terms reminding me with a simple video the difference between chop, dice and slice.\u003c/p>\n\u003cp>There is room for improvement, however. The search bar doesn’t always yield the most accurate results. I was craving a blackberry pie, but when I searched for it, the top four results were a quiche Lorraine, sun-dried tomato and feta quiche, apple pie fries, and a pierogi with feta tomato and white wine sauce. There are blackberry desserts, and other berry pies, which should’ve showed up. Also, some of the recipes don’t have any photos. It would’ve been nice to see step-by-step photos of the chopped kale salad I was making. \u003c/p>\n\u003cp>SideChef made the iOS list of top ten apps within a week of its release, and it’s currently free for the \u003ca href=\"https://itunes.apple.com/us/app/sidechef-step-by-step-cooking/id905229928?mt=8\" target=\"_blank\">iPad, iPhone\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.sidechef.sidechef&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.saltedtv.com/\" target=\"_blank\">Salted\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\" alt=\"Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-320x240.jpeg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>If SideChef is trying to be your kitchen sidekick for a date-night dinner, the new online service Salted is more like a digital cooking school. Salted works with about \u003cdel datetime=\"2015-03-23T22:17:19+00:00\">50\u003c/del> 75 (updated 3/23) chefs to provide video tutorials and courses to help you master certain cuisines and kitchen skills. There’s everything from a “How To Cook Bootcamp” to a skill class on “How to Break Down an Entire Goat.” I landed somewhere in the middle, and took a \u003ca href=\"http://www.saltedtv.com/courses/introduction-to-italian-cooking\" target=\"_blank\">course on traditional Italian cooking\u003c/a>, taught by four different chefs who work in Italian restaurants around the country. There are also knife skills courses, courses on how to use a rolling pin, how to make butter and pasta from scratch, how to temper oil, and many others. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Italian cooking course starts with fundamentals like: how to use garlic and how to make the perfect pasta sauce. The course then progresses to recipes like: how to make the perfect meatball, risotto, and chicken parmesan. \u003c/p>\n\u003cp>Each lesson has a video as well as written instructions which are also linked to corresponding timecodes in the video. You can watch the whole video or jump to these points as you work your way through the recipe. The chefs explain the technical and scientific processes of each step and offer very helpful tips. For instance, I discovered a quick way to mince garlic: simply peel the clove, put a bit of salt on your cutting board, dice the clove on top and rub the pieces of garlic and salt together with the broad side of your knife. The salt helps cut the garlic and within minutes I had a garlic paste.\u003c/p>\n\u003cp>There are other perks too, like a chef hotline where you can send urgent questions to Salted’s culinary team. The response time, they say, will be under 30 minutes. However, nowadays most kitchen questions are also answerable by a quick Google search. Also, Salted is a paid service. There’s a free 30-day trial but you begin paying almost $10 per month afterwards. For that money, the photos on the website could be better (some were snapped in poor lighting) and the videos could provide even more detail. While I was following a video on how to make chicken parmesan, I was told to “butterfly” a chicken breast, but I had to stop the video and search on Google to figure out how to correctly perform that task.\u003c/p>\n\u003cp>Salted is only available online, and not as an app for your tablet or smartphone.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.cooksillustrated.com/ipadapp#\" target=\"_blank\">America’s Test Kitchen: Cook’s Illustrated\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93928\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\" alt=\"The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93928\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been using America’s Test Kitchen and Cook’s Illustrated recipes for years, so I was excited to discover they also had an iPad app. The app is simply a digital version of the magazine, with extra features helpful to a home cook looking to improve his or her skills. The photos, at first, appear black and white, but slowly turn color. Each master recipe also has a video attached to it, which guides you step-by-step through the cooking process. I was ambitious and tried to make the Mu Shu Pork and pancakes from scratch, a recipe in the March/April edition of Cook’s Illustrated. The video was helpful, but when I got to a difficult spot, I found myself replaying certain spots over and over again. Then, I discovered the special “cooking mode slideshow” that broke the recipe down into individual slides and color photos for every step. The instructions were accurate, and the dish turned out well, but the specialized steps it took me almost 2 hours to prepare. I should’ve signed up for America’s Test Kitchen's Cooking School, which offers similar courses to Salted, as well as skill-testing review sections and equipment reviews.\u003c/p>\n\u003cp>The Cook’s Illustrated app is available for \u003ca href=\"https://itunes.apple.com/us/app/cooks-illustrated/id385674638?mt=8\" target=\"_blank\">iOS\u003c/a>. You can download the iPad app for free, but you have to choose to pay for a monthly subscription, or buy each magazine individually. The iPhone app is free, but only features 50 recipes. \u003ca href=\"http://www.onlinecookingschool.com/\" target=\"_blank\">America’s Test Kitchen Cooking School\u003c/a> has a free 14-day trial. Otherwise, it costs 19.95 per month or $179.95 per year.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.chefsteps.com/\" target=\"_blank\">ChefSteps\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\" alt=\"ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\u003c/figcaption>\u003c/figure>\n\u003cp>ChefSteps is definitely one of the most elite cooking-school apps out there. Based in Seattle’s Pike Place Market, the recipes and courses range from topics like how to make a \u003ca href=\"http://www.chefsteps.com/activities/black-pepper-souffle\" target=\"_blank\">black pepper soufflé\u003c/a> and how to get your \u003ca href=\"http://www.chefsteps.com/activities/chicken-liver-pate\" target=\"_blank\">chicken liver paté\u003c/a> just right, to how to make sous-vide pork belly (http://www.chefsteps.com/activities/sous-vide-pork-belly). The photos are beautiful, and the videos are non-narrated, you follow them by reading basic subtitles. You have to pay for most ChefSteps classes, and they range from $5 to $18. There are some classes you can take for free, like one on the “\u003ca href=\"https://www.chefsteps.com/classes/spherification/landing\" target=\"_blank\">three fundamental techniques of spherification\u003c/a>,\" a modernist technique that can be used to turn any flavorful liquid into spheres, but the average home cook won’t have the materials or ingredients in their pantry (you need things like sodium alginate or calcium lactate gluconate). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>ChefsSteps courses can be viewed online, and free app is also available for \u003ca href=\"https://itunes.apple.com/us/app/chefsteps/id816731096?mt=8\" target=\"_blank\">iOS\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.chefsteps.mobile&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\" alt=\"A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area there are countless apps that have food delivered to your doorstep in minutes as well as meal delivery apps that make it easy to never lift a frying-pan again. But what if you want to become a better cook-- without shelling out thousands of dollars for culinary school? There are, obviously, apps for that too. Here’s a sample of four cooking apps and online services that do more than just provide recipes.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.sidechef.com/\" target=\"_blank\">SideChef\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\" alt=\"SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\u003c/figcaption>\u003c/figure>\n\u003cp>SideChef guides wanna-be-chefs through a recipe step-by-step. This app got its start through a successful \u003ca href=\"https://www.kickstarter.com/projects/2080376024/sidechef-step-by-step-cooking-application\" target=\"_blank\">Kickstarter campaign\u003c/a> back in 2013. It features over 1,000 different recipes submitted by food bloggers, other users, and a few partner chefs. You can search for your next meal by region (American to Thai, German to Japanese), type of dish (appetizer, seafood, dessert, brunch, etc) the time it takes to cook, and many other different tags. One of SideChef’s best features is its voice command option. When selected, the app will dictate each step to you; when you want to move on, you simply say, “next.” No more smearing butter and sauce all over your iPad. There’s also a handy self-timer on the app, and a way to send ingredient lists by text or email. If you’re already a talented home cook, you can create your own recipes to share on SideChef. I appreciated the interactive glossary of terms reminding me with a simple video the difference between chop, dice and slice.\u003c/p>\n\u003cp>There is room for improvement, however. The search bar doesn’t always yield the most accurate results. I was craving a blackberry pie, but when I searched for it, the top four results were a quiche Lorraine, sun-dried tomato and feta quiche, apple pie fries, and a pierogi with feta tomato and white wine sauce. There are blackberry desserts, and other berry pies, which should’ve showed up. Also, some of the recipes don’t have any photos. It would’ve been nice to see step-by-step photos of the chopped kale salad I was making. \u003c/p>\n\u003cp>SideChef made the iOS list of top ten apps within a week of its release, and it’s currently free for the \u003ca href=\"https://itunes.apple.com/us/app/sidechef-step-by-step-cooking/id905229928?mt=8\" target=\"_blank\">iPad, iPhone\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.sidechef.sidechef&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.saltedtv.com/\" target=\"_blank\">Salted\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\" alt=\"Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-320x240.jpeg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>If SideChef is trying to be your kitchen sidekick for a date-night dinner, the new online service Salted is more like a digital cooking school. Salted works with about \u003cdel datetime=\"2015-03-23T22:17:19+00:00\">50\u003c/del> 75 (updated 3/23) chefs to provide video tutorials and courses to help you master certain cuisines and kitchen skills. There’s everything from a “How To Cook Bootcamp” to a skill class on “How to Break Down an Entire Goat.” I landed somewhere in the middle, and took a \u003ca href=\"http://www.saltedtv.com/courses/introduction-to-italian-cooking\" target=\"_blank\">course on traditional Italian cooking\u003c/a>, taught by four different chefs who work in Italian restaurants around the country. There are also knife skills courses, courses on how to use a rolling pin, how to make butter and pasta from scratch, how to temper oil, and many others. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Italian cooking course starts with fundamentals like: how to use garlic and how to make the perfect pasta sauce. The course then progresses to recipes like: how to make the perfect meatball, risotto, and chicken parmesan. \u003c/p>\n\u003cp>Each lesson has a video as well as written instructions which are also linked to corresponding timecodes in the video. You can watch the whole video or jump to these points as you work your way through the recipe. The chefs explain the technical and scientific processes of each step and offer very helpful tips. For instance, I discovered a quick way to mince garlic: simply peel the clove, put a bit of salt on your cutting board, dice the clove on top and rub the pieces of garlic and salt together with the broad side of your knife. The salt helps cut the garlic and within minutes I had a garlic paste.\u003c/p>\n\u003cp>There are other perks too, like a chef hotline where you can send urgent questions to Salted’s culinary team. The response time, they say, will be under 30 minutes. However, nowadays most kitchen questions are also answerable by a quick Google search. Also, Salted is a paid service. There’s a free 30-day trial but you begin paying almost $10 per month afterwards. For that money, the photos on the website could be better (some were snapped in poor lighting) and the videos could provide even more detail. While I was following a video on how to make chicken parmesan, I was told to “butterfly” a chicken breast, but I had to stop the video and search on Google to figure out how to correctly perform that task.\u003c/p>\n\u003cp>Salted is only available online, and not as an app for your tablet or smartphone.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.cooksillustrated.com/ipadapp#\" target=\"_blank\">America’s Test Kitchen: Cook’s Illustrated\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93928\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\" alt=\"The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93928\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been using America’s Test Kitchen and Cook’s Illustrated recipes for years, so I was excited to discover they also had an iPad app. The app is simply a digital version of the magazine, with extra features helpful to a home cook looking to improve his or her skills. The photos, at first, appear black and white, but slowly turn color. Each master recipe also has a video attached to it, which guides you step-by-step through the cooking process. I was ambitious and tried to make the Mu Shu Pork and pancakes from scratch, a recipe in the March/April edition of Cook’s Illustrated. The video was helpful, but when I got to a difficult spot, I found myself replaying certain spots over and over again. Then, I discovered the special “cooking mode slideshow” that broke the recipe down into individual slides and color photos for every step. The instructions were accurate, and the dish turned out well, but the specialized steps it took me almost 2 hours to prepare. I should’ve signed up for America’s Test Kitchen's Cooking School, which offers similar courses to Salted, as well as skill-testing review sections and equipment reviews.\u003c/p>\n\u003cp>The Cook’s Illustrated app is available for \u003ca href=\"https://itunes.apple.com/us/app/cooks-illustrated/id385674638?mt=8\" target=\"_blank\">iOS\u003c/a>. You can download the iPad app for free, but you have to choose to pay for a monthly subscription, or buy each magazine individually. The iPhone app is free, but only features 50 recipes. \u003ca href=\"http://www.onlinecookingschool.com/\" target=\"_blank\">America’s Test Kitchen Cooking School\u003c/a> has a free 14-day trial. Otherwise, it costs 19.95 per month or $179.95 per year.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.chefsteps.com/\" target=\"_blank\">ChefSteps\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\" alt=\"ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\u003c/figcaption>\u003c/figure>\n\u003cp>ChefSteps is definitely one of the most elite cooking-school apps out there. Based in Seattle’s Pike Place Market, the recipes and courses range from topics like how to make a \u003ca href=\"http://www.chefsteps.com/activities/black-pepper-souffle\" target=\"_blank\">black pepper soufflé\u003c/a> and how to get your \u003ca href=\"http://www.chefsteps.com/activities/chicken-liver-pate\" target=\"_blank\">chicken liver paté\u003c/a> just right, to how to make sous-vide pork belly (http://www.chefsteps.com/activities/sous-vide-pork-belly). The photos are beautiful, and the videos are non-narrated, you follow them by reading basic subtitles. You have to pay for most ChefSteps classes, and they range from $5 to $18. There are some classes you can take for free, like one on the “\u003ca href=\"https://www.chefsteps.com/classes/spherification/landing\" target=\"_blank\">three fundamental techniques of spherification\u003c/a>,\" a modernist technique that can be used to turn any flavorful liquid into spheres, but the average home cook won’t have the materials or ingredients in their pantry (you need things like sodium alginate or calcium lactate gluconate). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>ChefsSteps courses can be viewed online, and free app is also available for \u003ca href=\"https://itunes.apple.com/us/app/chefsteps/id816731096?mt=8\" target=\"_blank\">iOS\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.chefsteps.mobile&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
"title": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
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"content": "\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People do everything they can to get rid of them, and they keep coming back. If you can’t beat them why not eat them?”\u003c/p>\n\n",
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"excerpt": "Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ",
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"description": "Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ",
"title": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts | KQED",
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"headline": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People do everything they can to get rid of them, and they keep coming back. If you can’t beat them why not eat them?”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System",
"title": "Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System",
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"content": "\u003cfigure id=\"attachment_91872\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\" alt=\"A pile of colorful Seedles before packaging. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of colorful Seedles before packaging. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>When Daly City residents Chris Burley and Ei Ei Khin had their first child in 2013, they knew they wanted to do something to make the world a better place for their son. They brainstormed different options on how they could help create a more sustainable food system for their child. Burley and Khin tossed around the idea of starting an organic farm or only eating local. Their final decision, Chris said, was actually the simplest - bringing back the declining bee population.\u003c/p>\n\u003cfigure id=\"attachment_91876\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\" alt=\"Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“We scoured lots of research for the best ways to do this. A lot people say reduce your pesticides, other people say support sustainable farming, others say to plant a bee-friendly habitat in your yard, and we thought that the one that was the easiest and most successful was just planting wildflowers,” Burley says. \u003c/p>\n\u003cp>So, he and his wife developed \u003ca href=\"http://growtherainbow.com\" target=\"_blank\">Seedles\u003c/a> - small colorful seed balls made out of clay, organic compost, and wildflower seeds, coated with natural pigment dyes, that you can throw anywhere. With the help of some rain, the Seedles make their way into the soil and eventually sprout wildflowers that attract bees. \u003c/p>\n\u003cfigure id=\"attachment_91875\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\" alt=\"Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\" alt=\"Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\" width=\"1000\" height=\"1141\" class=\"size-full wp-image-91879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley and Khin originally started rolling every single seed ball with their hands, but were challenged when they started to get an increase in orders. So, Burley engineered a machine made out of a rain barrel that spins on its side and rolls the materials into individual balls, allowing him to make 10,000 balls per week in his backyard. After they are rolled, the Seedles dry outside before getting coated in colored powder and shipped all around the United States. Burley has created different wildflower mixes for different parts of the country, so customers can plant flowers native to their region. If you get Seedles’ Southwest wildflower \u003ca href=\"http://growtherainbow.com/collections/products/products/wildflower-seedles\" target=\"_blank\">seed balls\u003c/a> ($13 for a pack of 20 seed balls) you’ll be able to spread Red Maids, California Poppies, Lupines, Bluebells, Prarie Asters, and Purple Tansies. \u003c/p>\n\u003cp>“Our goal is not only to find native plants, but also strong plants that will act as buffets for the bees - plants and flowers that produce a lot of pollen,” Burley says.\u003c/p>\n\u003cfigure id=\"attachment_91877\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\" alt=\"Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91880\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\" alt=\"Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Burley tells me that wildflower meadows across the nation are disappearing as the population grows. These flowerless landscapes are one of the \u003ca href=\"http://www.ted.com/talks/marla_spivak_why_bees_are_disappearing?language=en\" target=\"_blank\">many reasons\u003c/a> bee colonies have been collapsing at an increased rate. In the last eight years the annual loss of bees has jumped from five percent annually to \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\" target=\"_blank\">30 percent\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We used to have a lot more available for bees and other pollinators and my goal is to bring that percentage back,” Burley says. He also hopes a side effect will be beautifying the unkempt, unactivated, and unused plots of earth in urban neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_91874\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\" alt=\"Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After a successful \u003ca href=\"https://www.kickstarter.com/projects/253186733/seedles-grow-the-rainbow\" target=\"_blank\">Kickstarter\u003c/a> campaign in the spring of 2014, and lot positive feedback, Burley decided to create a goal to encourage kids to plant one billion wildflowers across the United States. \u003c/p>\n\u003cp>“At Seedles our goal is to make creating a more abundant ecosystem through wildflowers more fun, accessible, and easy. That’s really what it boils down to. We are trying to make it as easy as possible to make the world a more colorful, and better place.”\u003c/p>\n\u003cfigure id=\"attachment_91873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\" alt=\"All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley wants to make it clear that while he does like bees, and wildflowers, his ultimate end goal is one of the most important - creating a sustainable food system. \u003c/p>\n\u003cp>Honeybees are responsible for pollinating roughly \u003ca href=\"http://www.fflpf.org/saving-the-bees.html\" target=\"_blank\">one third\u003c/a> of the food we eat, Burley explains. We can also thank bees for colorful, fun food like berries, coffee, and watermelons. \u003c/p>\n\u003cp>“I think anyone who cares about enjoying their morning cup of coffee can do something small to help bring back more bees.”\u003c/p>\n\u003cp>In order to make this connection more clear, Seedles is beginning to partner with local food companies who will hand out seed balls with the food they sell. \u003c/p>\n\u003cfigure id=\"attachment_91878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\" alt=\"Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91878\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Lori Phillips owns \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">Rocko’s Ice Cream Tacos\u003c/a> trucks and learned about Seedles from a farm where she gets her wheat and barley flours. “Wildflowers that are free of pesticides support healthy bees, and we need those bees to support the production of all the things we love to eat, including ice cream tacos,” Phillips says. \u003c/p>\n\u003cp>Phillips contacted Burley to see if they could form a partnership. Bees don’t only pollinate the produce we see in the fruit and vegetable section of the supermarket, but also clover and alfalfa fed to \u003ca href=\"http://media.wholefoodsmarket.com/news/give-bees-a-chance-the-dairy-aisle-needs-pollinators-too\" target=\"_blank\">dairy cows\u003c/a>.\u003c/p>\n\u003cp>“I am excited about the idea of giving away Seedles as a way to educate our customers about some of the things that are important to us as a company. We make fun and yummy products that we hope make people happy, but we also hope that our customers think about their food choices and why ingredients matter,” Phillips says. \u003c/p>\n\u003cp>She wants this cross promotion to open up a conversation with her customers, and will soon be handing out Seedles while offering a raw honey drizzle as a new ice cream taco topping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We want to share why we value our ingredients, the people who make them, and most importantly, the environment that supports us all.”\u003c/p>\n\n",
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"excerpt": "Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91872\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\" alt=\"A pile of colorful Seedles before packaging. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of colorful Seedles before packaging. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>When Daly City residents Chris Burley and Ei Ei Khin had their first child in 2013, they knew they wanted to do something to make the world a better place for their son. They brainstormed different options on how they could help create a more sustainable food system for their child. Burley and Khin tossed around the idea of starting an organic farm or only eating local. Their final decision, Chris said, was actually the simplest - bringing back the declining bee population.\u003c/p>\n\u003cfigure id=\"attachment_91876\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\" alt=\"Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“We scoured lots of research for the best ways to do this. A lot people say reduce your pesticides, other people say support sustainable farming, others say to plant a bee-friendly habitat in your yard, and we thought that the one that was the easiest and most successful was just planting wildflowers,” Burley says. \u003c/p>\n\u003cp>So, he and his wife developed \u003ca href=\"http://growtherainbow.com\" target=\"_blank\">Seedles\u003c/a> - small colorful seed balls made out of clay, organic compost, and wildflower seeds, coated with natural pigment dyes, that you can throw anywhere. With the help of some rain, the Seedles make their way into the soil and eventually sprout wildflowers that attract bees. \u003c/p>\n\u003cfigure id=\"attachment_91875\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\" alt=\"Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\" alt=\"Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\" width=\"1000\" height=\"1141\" class=\"size-full wp-image-91879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley and Khin originally started rolling every single seed ball with their hands, but were challenged when they started to get an increase in orders. So, Burley engineered a machine made out of a rain barrel that spins on its side and rolls the materials into individual balls, allowing him to make 10,000 balls per week in his backyard. After they are rolled, the Seedles dry outside before getting coated in colored powder and shipped all around the United States. Burley has created different wildflower mixes for different parts of the country, so customers can plant flowers native to their region. If you get Seedles’ Southwest wildflower \u003ca href=\"http://growtherainbow.com/collections/products/products/wildflower-seedles\" target=\"_blank\">seed balls\u003c/a> ($13 for a pack of 20 seed balls) you’ll be able to spread Red Maids, California Poppies, Lupines, Bluebells, Prarie Asters, and Purple Tansies. \u003c/p>\n\u003cp>“Our goal is not only to find native plants, but also strong plants that will act as buffets for the bees - plants and flowers that produce a lot of pollen,” Burley says.\u003c/p>\n\u003cfigure id=\"attachment_91877\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\" alt=\"Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91880\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\" alt=\"Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Burley tells me that wildflower meadows across the nation are disappearing as the population grows. These flowerless landscapes are one of the \u003ca href=\"http://www.ted.com/talks/marla_spivak_why_bees_are_disappearing?language=en\" target=\"_blank\">many reasons\u003c/a> bee colonies have been collapsing at an increased rate. In the last eight years the annual loss of bees has jumped from five percent annually to \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\" target=\"_blank\">30 percent\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We used to have a lot more available for bees and other pollinators and my goal is to bring that percentage back,” Burley says. He also hopes a side effect will be beautifying the unkempt, unactivated, and unused plots of earth in urban neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_91874\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\" alt=\"Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After a successful \u003ca href=\"https://www.kickstarter.com/projects/253186733/seedles-grow-the-rainbow\" target=\"_blank\">Kickstarter\u003c/a> campaign in the spring of 2014, and lot positive feedback, Burley decided to create a goal to encourage kids to plant one billion wildflowers across the United States. \u003c/p>\n\u003cp>“At Seedles our goal is to make creating a more abundant ecosystem through wildflowers more fun, accessible, and easy. That’s really what it boils down to. We are trying to make it as easy as possible to make the world a more colorful, and better place.”\u003c/p>\n\u003cfigure id=\"attachment_91873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\" alt=\"All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley wants to make it clear that while he does like bees, and wildflowers, his ultimate end goal is one of the most important - creating a sustainable food system. \u003c/p>\n\u003cp>Honeybees are responsible for pollinating roughly \u003ca href=\"http://www.fflpf.org/saving-the-bees.html\" target=\"_blank\">one third\u003c/a> of the food we eat, Burley explains. We can also thank bees for colorful, fun food like berries, coffee, and watermelons. \u003c/p>\n\u003cp>“I think anyone who cares about enjoying their morning cup of coffee can do something small to help bring back more bees.”\u003c/p>\n\u003cp>In order to make this connection more clear, Seedles is beginning to partner with local food companies who will hand out seed balls with the food they sell. \u003c/p>\n\u003cfigure id=\"attachment_91878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\" alt=\"Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91878\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Lori Phillips owns \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">Rocko’s Ice Cream Tacos\u003c/a> trucks and learned about Seedles from a farm where she gets her wheat and barley flours. “Wildflowers that are free of pesticides support healthy bees, and we need those bees to support the production of all the things we love to eat, including ice cream tacos,” Phillips says. \u003c/p>\n\u003cp>Phillips contacted Burley to see if they could form a partnership. Bees don’t only pollinate the produce we see in the fruit and vegetable section of the supermarket, but also clover and alfalfa fed to \u003ca href=\"http://media.wholefoodsmarket.com/news/give-bees-a-chance-the-dairy-aisle-needs-pollinators-too\" target=\"_blank\">dairy cows\u003c/a>.\u003c/p>\n\u003cp>“I am excited about the idea of giving away Seedles as a way to educate our customers about some of the things that are important to us as a company. We make fun and yummy products that we hope make people happy, but we also hope that our customers think about their food choices and why ingredients matter,” Phillips says. \u003c/p>\n\u003cp>She wants this cross promotion to open up a conversation with her customers, and will soon be handing out Seedles while offering a raw honey drizzle as a new ice cream taco topping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We want to share why we value our ingredients, the people who make them, and most importantly, the environment that supports us all.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
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"description": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alkymists Restaurant in Palo Alto Combines Food with Philanthropy",
"title": "Alkymists Restaurant in Palo Alto Combines Food with Philanthropy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88565\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\" alt=\"Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\" width=\"400\" class=\"size-full wp-image-88565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The most interesting thing about \u003ca href=\"http://alkymists.com/\" target=\"_blank\">Alkymists\u003c/a> isn’t its eclectic world fusion menu, the unusual spelling of its name, or its prime location on the bustling University Avenue in downtown Palo Alto; rather, it’s the restaurant’s unique mission, which it calls “foodanthropy,” a combination of food and philanthropy, or as it says on its menus and website, “when a nutritious substance meets the love of humankind.” In addition to providing a wide variety of food to regular customers, Alkymists says it will host a free brunch event once or twice a month for low-income residents, with an emphasis on the community of abused women and children, and low-income mothers.\u003c/p>\n\u003cfigure id=\"attachment_88571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\" alt=\"Inside Alkymists restaurant. Credit: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Alkymists restaurant. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“Cook with the chef, watch movies, learn about food and people from around the world. From that group of families, those who show a passion and deeper interest in food and the industry can take an internship program at Alkymists,” says restaurateur Theirry Fassiotti, who responded to questions via email.\u003c/p>\n\u003cp>Fassiotti says the restaurant will also provide cooking classes and nutrition lessons at the restaurant. His hope is that the new skills provide them with an opportunity to get jobs in restaurants and kitchens around the Bay Area. \u003c/p>\n\u003cp>“Alkymists is the coming together of many things to form something better.”\u003c/p>\n\u003cp>The restaurant is currently working with shelters in San Jose and San Mateo to host these brunches and classes. Fassiotti says it will be a couple of months before the first foodanthropy event is announced. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before he managed restaurants in Paris, Los Angeles, and Silicon Valley, Fassiotti was living on the streets of Paris. After getting himself out of the situation, he says his mission has been to help others who aren’t as well-off. In Paris, Fassiotti worked at \u003ca href=\"http://www.restosducoeur.org/\" target=\"_blank\">Restaurants du Coeur\u003c/a>, a charity that distributes hot meals and food packages to the needy.\u003c/p>\n\u003cp>When Alkymists opened on September 24, it quickly replaced the Palo Alto Grill, which had lasted in that location on the corner of University and High Street for only a year. The name, which can be a bit confusing when you’re trying to search for it online or asking for directions, isn’t actually a play on the word alchemy, which brings to mind images of magical elixirs and tinctures. Fassiotti says the name comes from the Esperanto way of writing and saying “al ci mi,” which means “she near me.”\u003c/p>\n\u003cp>The strong theme of empowering women at Alkymists is evident in more than just its mission and its name. Sepia-toned photographs of women wrap around the walls of the restaurant’s three dining areas, as well as its rentable private dining room. Sculptures and pictures of dragonflies adorn the walls, and are present on the menus: Dragonfly was the name of Fassiotti’s first philanthropy project. \u003c/p>\n\u003cfigure id=\"attachment_88667\" class=\"wp-caption aligncenter\" style=\"max-width: 851px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\" alt=\"Photographs in the dining area at Alkymists. Courtesy of Alkymists.\" width=\"851\" height=\"315\" class=\"size-full wp-image-88667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photographs in the dining area at Alkymists. Courtesy of Alkymists.\u003c/figcaption>\u003c/figure>\n\u003cp>“Not only do we offer Palo Alto an exceptionally great atmosphere to order a tasty bite from our world fusion cuisine and cocktails from our house blended herbal infusions, we also offer a sense of community. The love, passion, and family feel when you walk through our doors is what stands out to us,” Fassiotti says.\u003c/p>\n\u003cp>The restaurant seats up to 100, and has a comfortable lounge area next to the bar, which serves six types of local beer from \u003ca href=\"http://www.schubrosbrewery.com/\" target=\"_blank\">Schubros Brewery\u003c/a> in San Ramon. There’s also a selection of cocktails that are stored in big glass jars behind the bar. \u003c/p>\n\u003cp>The menu is extremely diverse and features a mix of cuisines from places like Latin America, North Africa and Asia, prepared by chef Jared Combs. Fassiotti calls it global street food -- things you would eat if you were traveling around the world. \u003c/p>\n\u003cfigure id=\"attachment_88566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\" alt=\"The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\" width=\"1000\" height=\"738\" class=\"size-full wp-image-88566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizers range from a plate of pork belly tacos with curry glazed corn and tangy cabbage slaw ($6), to truffle burrata on house made crostini with glazed cherry tomatoes ($8.50). The braised lamb and smoked gouda dumplings were especially tasty ($11). I also enjoyed the charred Brussels sprout salad with kale, bacon and mustard vinaigrette ($11). \u003c/p>\n\u003cp>There’s also section on the menu devoted to sandwiches and pizza from around the world -- harissa meatballs in bosnian bread with thai basil and curried cabbage ($14), lamb burgers stuffed in pita bread with serrano ham and sundried tomato ($14), and chorizo applewood bacon pizza on a veggie stuffed crust ($15).\u003c/p>\n\u003cfigure id=\"attachment_88563\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\" alt=\" main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The main courses are very red meat heavy and just as internationally diverse. You can choose from items like the bourbon lime spiced lamb belly with butter braised carrots, and mandarin orange and manchego risotto ($24), or the pho with oxtail beef brisket and ginger. I tried a plate of tender and flavorful braised short ribs with cauliflower parsnip puree and a smokey poached egg on top ($26). \u003c/p>\n\u003cfigure id=\"attachment_88567\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\" alt=\"The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts like the lavender panna cotta ($10), and the goji berry crème brûlée ($10) also follow the menu’s world fusion theme. Alkymists is open for dinner nightly, and weekend brunch will begin on October 11.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://alkymists.com/menu/\" target=\"_blank\">\u003cstrong>alkymists\u003c/strong>\u003c/a>\u003cbr>\n140 University Ave., Palo Alto [\u003ca href=\"http://goo.gl/9PLqLr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (650)321-3514\u003cbr>\nDinner Hours: Sun-Thu, 4-10pm; Fri-Sat, 4-11pm\u003cbr>\nWeekend Brunch Hours: 10am-3pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/alkymists4all\" target=\"_blank\">alkymists\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alkymists4all\" target=\"_blank\">@alkymists4all\u003c/a>\u003cbr>\nPrice Range: $$$-$$$$ \u003c/p>\n\n",
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"excerpt": "Alkymists offers a diverse world-fusion menu, but what’s more noteworthy is its commitment to what it calls “foodanthropy” a project devoted to providing free monthly meals to low-income families in the Bay Area, and internships and training to women in need. ",
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"title": "Alkymists Restaurant in Palo Alto Combines Food with Philanthropy | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88565\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Looking-outside-to-University-Ave-from-the-lounge.jpg\" alt=\"Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\" width=\"400\" class=\"size-full wp-image-88565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alkymists opened in downtown Palo Alto with an emphasis on international cuisine and helping those in need. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The most interesting thing about \u003ca href=\"http://alkymists.com/\" target=\"_blank\">Alkymists\u003c/a> isn’t its eclectic world fusion menu, the unusual spelling of its name, or its prime location on the bustling University Avenue in downtown Palo Alto; rather, it’s the restaurant’s unique mission, which it calls “foodanthropy,” a combination of food and philanthropy, or as it says on its menus and website, “when a nutritious substance meets the love of humankind.” In addition to providing a wide variety of food to regular customers, Alkymists says it will host a free brunch event once or twice a month for low-income residents, with an emphasis on the community of abused women and children, and low-income mothers.\u003c/p>\n\u003cfigure id=\"attachment_88571\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Alkymists.jpg\" alt=\"Inside Alkymists restaurant. Credit: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Alkymists restaurant. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“Cook with the chef, watch movies, learn about food and people from around the world. From that group of families, those who show a passion and deeper interest in food and the industry can take an internship program at Alkymists,” says restaurateur Theirry Fassiotti, who responded to questions via email.\u003c/p>\n\u003cp>Fassiotti says the restaurant will also provide cooking classes and nutrition lessons at the restaurant. His hope is that the new skills provide them with an opportunity to get jobs in restaurants and kitchens around the Bay Area. \u003c/p>\n\u003cp>“Alkymists is the coming together of many things to form something better.”\u003c/p>\n\u003cp>The restaurant is currently working with shelters in San Jose and San Mateo to host these brunches and classes. Fassiotti says it will be a couple of months before the first foodanthropy event is announced. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before he managed restaurants in Paris, Los Angeles, and Silicon Valley, Fassiotti was living on the streets of Paris. After getting himself out of the situation, he says his mission has been to help others who aren’t as well-off. In Paris, Fassiotti worked at \u003ca href=\"http://www.restosducoeur.org/\" target=\"_blank\">Restaurants du Coeur\u003c/a>, a charity that distributes hot meals and food packages to the needy.\u003c/p>\n\u003cp>When Alkymists opened on September 24, it quickly replaced the Palo Alto Grill, which had lasted in that location on the corner of University and High Street for only a year. The name, which can be a bit confusing when you’re trying to search for it online or asking for directions, isn’t actually a play on the word alchemy, which brings to mind images of magical elixirs and tinctures. Fassiotti says the name comes from the Esperanto way of writing and saying “al ci mi,” which means “she near me.”\u003c/p>\n\u003cp>The strong theme of empowering women at Alkymists is evident in more than just its mission and its name. Sepia-toned photographs of women wrap around the walls of the restaurant’s three dining areas, as well as its rentable private dining room. Sculptures and pictures of dragonflies adorn the walls, and are present on the menus: Dragonfly was the name of Fassiotti’s first philanthropy project. \u003c/p>\n\u003cfigure id=\"attachment_88667\" class=\"wp-caption aligncenter\" style=\"max-width: 851px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/alkymists.jpg\" alt=\"Photographs in the dining area at Alkymists. Courtesy of Alkymists.\" width=\"851\" height=\"315\" class=\"size-full wp-image-88667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photographs in the dining area at Alkymists. Courtesy of Alkymists.\u003c/figcaption>\u003c/figure>\n\u003cp>“Not only do we offer Palo Alto an exceptionally great atmosphere to order a tasty bite from our world fusion cuisine and cocktails from our house blended herbal infusions, we also offer a sense of community. The love, passion, and family feel when you walk through our doors is what stands out to us,” Fassiotti says.\u003c/p>\n\u003cp>The restaurant seats up to 100, and has a comfortable lounge area next to the bar, which serves six types of local beer from \u003ca href=\"http://www.schubrosbrewery.com/\" target=\"_blank\">Schubros Brewery\u003c/a> in San Ramon. There’s also a selection of cocktails that are stored in big glass jars behind the bar. \u003c/p>\n\u003cp>The menu is extremely diverse and features a mix of cuisines from places like Latin America, North Africa and Asia, prepared by chef Jared Combs. Fassiotti calls it global street food -- things you would eat if you were traveling around the world. \u003c/p>\n\u003cfigure id=\"attachment_88566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-appetizers-like-the-pork-belly-tacos-are-influenced-by-a-variety-of-different-cuisines.jpg\" alt=\"The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\" width=\"1000\" height=\"738\" class=\"size-full wp-image-88566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The appetizers like the pork belly tacos are influenced by a variety of global cuisines. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizers range from a plate of pork belly tacos with curry glazed corn and tangy cabbage slaw ($6), to truffle burrata on house made crostini with glazed cherry tomatoes ($8.50). The braised lamb and smoked gouda dumplings were especially tasty ($11). I also enjoyed the charred Brussels sprout salad with kale, bacon and mustard vinaigrette ($11). \u003c/p>\n\u003cp>There’s also section on the menu devoted to sandwiches and pizza from around the world -- harissa meatballs in bosnian bread with thai basil and curried cabbage ($14), lamb burgers stuffed in pita bread with serrano ham and sundried tomato ($14), and chorizo applewood bacon pizza on a veggie stuffed crust ($15).\u003c/p>\n\u003cfigure id=\"attachment_88563\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/A-main-course-of-braised-short-ribs-with-cauliflower-parsnip-puree-and-a-smokey-poached-egg-new.jpg\" alt=\" main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A main course of braised short ribs with cauliflower parsnip puree and a smokey poached egg. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The main courses are very red meat heavy and just as internationally diverse. You can choose from items like the bourbon lime spiced lamb belly with butter braised carrots, and mandarin orange and manchego risotto ($24), or the pho with oxtail beef brisket and ginger. I tried a plate of tender and flavorful braised short ribs with cauliflower parsnip puree and a smokey poached egg on top ($26). \u003c/p>\n\u003cfigure id=\"attachment_88567\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/The-goji-berry-creme-brule-new.jpg\" alt=\"The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88567\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goji berry crème brûlée is a nice way to top off an evening of eating well for a good cause.\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts like the lavender panna cotta ($10), and the goji berry crème brûlée ($10) also follow the menu’s world fusion theme. Alkymists is open for dinner nightly, and weekend brunch will begin on October 11.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://alkymists.com/menu/\" target=\"_blank\">\u003cstrong>alkymists\u003c/strong>\u003c/a>\u003cbr>\n140 University Ave., Palo Alto [\u003ca href=\"http://goo.gl/9PLqLr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (650)321-3514\u003cbr>\nDinner Hours: Sun-Thu, 4-10pm; Fri-Sat, 4-11pm\u003cbr>\nWeekend Brunch Hours: 10am-3pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/alkymists4all\" target=\"_blank\">alkymists\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alkymists4all\" target=\"_blank\">@alkymists4all\u003c/a>\u003cbr>\nPrice Range: $$$-$$$$ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ",
"title": "How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "This traditional Spanish dish is the perfect way to combine fresh seafood and/or meat, delicious spices, and local, seasonal vegetables. You can make it at home on a BBQ, or visit a number of Spanish restaurants around the Bay Area to enjoy a pan with friends.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"title": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\" alt=\"The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.",
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"description": "Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.",
"title": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap | KQED",
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"headline": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"datePublished": "2014-08-07T09:58:04-07:00",
"dateModified": "2014-08-14T16:58:29-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\" alt=\"The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"title": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Watch a KQED News video on last day of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n[vimeo 102581161]\u003c/p>\n\n",
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"excerpt": "Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat. ",
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"description": "Drakes Bay Oyster Company is the one of largest operating oyster farms in California, and after month’s of legal battles, it’s being ordered to shut down by the federal government who has refused to renew the farm’s lease on park land. But a group of restaurant owners have filed a last minute lawsuit to keep this important local food source afloat. ",
"title": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going | KQED",
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"headline": "Drakes Bay Oyster Company Gets 30 More Days as Restaurants File Lawsuit to Keep Farm Going",
"datePublished": "2014-07-28T07:37:56-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85221\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-has-been-workign-at-Drakes-Bay-since-1984.jpg\" alt=\"Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata has been working at Drakes Bay since 1984. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster farmer Jorge Mata was devastated when he heard he had to start throwing away heaps of plastic poles with of hundreds baby oysters attached to them. Mata has worked harvesting oysters from Drakes Estero for over 30 years, currently for the \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a> and previously for Johnson’s Oyster Farm. A few weeks ago, the farm received a final notice from the federal government that said they had to close their cannery and retail store, pack up their supplies and vacate their land by July 31. But thanks to a last minute lawsuit by a group of restaurants and local business owners who rely on the oysters from Drakes Bay, Mata and the rest of the farm get at least another month’s reprieve. \u003c/p>\n\u003cp>For decades, Drakes Bay Oyster Company had been leasing offshore seabeds from Point Reyes National Seashore and the U.S Department of the Interior. However, their 40 year lease expired in 2012, and the department said it would not renew the lease because it wants to include the over a thousand acres of land in a marine-wilderness property. The farm has been involved in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/\" target=\"_blank\">legal battles\u003c/a> and campaigns to keep it running for the past few years. \u003c/p>\n\u003cfigure id=\"attachment_85380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Drakes-Bay-Mueller-024.jpg.jpeg\" alt=\"Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\" width=\"1024\" height=\"768\" class=\"size-full wp-image-85380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Company Owner Kevin Lunny. Photo: Cyrus Musiker\u003c/figcaption>\u003c/figure>\n\u003cp>While owners Kevin and Nancy Lunny asked for an extension, earlier this month the Supreme Court refused to hear their appeal. Except for the lawsuit, the farm had exhausted most legal options to keep the company open while they continue litigation. \u003c/p>\n\u003cfigure id=\"attachment_85223\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Jorge-Mata-stands-next-to-one-of-the-boats-he-uses-to-go-check-on-the-oysters-out-in-the-estero.jpg\" alt=\"Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85223\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jorge Mata stands next to one of the boats he uses to go check on the oysters out in the estero. He lives on the farm with the other workers, and his daughter was born and raised on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Lunny, who purchased the oyster farm eight years before the lease ended, says he knew the lease was expiring, but had hoped the government would realize how important the oyster farm is for the surrounding community.\u003c/p>\n\u003cfigure id=\"attachment_85230\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Visitors-line-up-to-buy-bags-oysters-at-the-shack.-The-shack-along-with-the-cannery-is-set-to-close-on-July-31st.-.jpg\" alt=\"Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85230\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors line up to buy bags oysters at the shack. The shack, along with the cannery, is set to close on July 31. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We get over 50,000 visitors a year and what’s most memorable and important is the direct connection to the public. We are living the dream producing high quality food and connecting with the public and sharing how to do it right. I can’t think of another way to have your cake and eat it too,” Lunny says.\u003c/p>\u003c/blockquote>\n\u003cp>The oysters the company plants and harvests are enjoyed by restaurants and families all over Northern California, and it’s this community that has granted Drakes at least another month of oyster production. \u003c/p>\n\u003cblockquote>\u003cp>“The lawsuit fundamentally is about insuring and protecting to the maximum extent possible the supply of locally grown oysters in the Bay Area as well as California grown oysters for a lot of folks who are outside the Bay Area,” says Stuart Gross, the attorney representing the restaurants and the other businesses who are the plaintiffs.\n\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://osteriastellina.com/\" target=\"_blank\">Osteria Stellina\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cafe-reyes-point-reyes-station\" target=\"_blank\">Cafe Reyes\u003c/a> in Point Reyes Station, \u003ca href=\"http://www.saltwateroysterdepot.com/about-2-2/\" target=\"_blank\">Saltwater Oyster Depot\u003c/a> in Inverness, \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">The Sir and Star\u003c/a> in Olema, and the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco argue that having this local supply of oysters is key to their business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Their businesses depends on having local, sustainably grown oysters to sell,” Gross says. “For a number of these restaurants in addition to dollars, one of the main selling points is the farm to table setting that they’re able to provide and without Drakes Bay Oyster Company that’s not going include local oysters.” \u003c/p>\n\u003cp>Plaintiffs also include the \u003ca href=\"http://www.alsamarin.org/\" target=\"_blank\">Alliance for Local and Sustainable Agriculture\u003c/a> (ASLA); ALSA board member and rangeland ecologist Jeff Creque; and oyster farm employee Loretta Murphy. \u003c/p>\n\u003cp>“From their perspective, the closure of Drakes Bay Oyster Company is an extremely wrongheaded action from an environmental perspective. These oysters are about the most sustainably grown source of protein that you could imagine. It’s about making sure that local source of protein that’s grown in a way that has very little environmental impact, doesn’t go away.”\u003c/p>\n\u003cfigure id=\"attachment_85243\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Families-and-friends-gather-by-the-water-at-Drakes-Bay-to-enjoy-oysters-together.jpg\" alt=\"Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Families and friends gather by the water at Drakes Bay to enjoy oysters together. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Gross says they’ve challenged the U.S Department of the Interior’s decision to close the farm based on the fact that they didn’t follow procedural laws when making their decision. \u003c/p>\n\u003cp>They argue that the then-Secretary of the Interior - Ken Salazar did not follow proper procedure because he did not consult with a federal aquaculture coordinating group before making his 2012 decision to not renew the company’s permit. They say failure to do so violated the \u003ca href=\"http://www.archives.gov/federal-register/laws/administrative-procedure/\" target=\"_blank\">Administrative Procedures Act\u003c/a> and harmed the interests of local businesses that rely on Drakes Bay. Gross says that another policy that wasn’t followed was California’s policy that coastal land that’s being used for agricultural use can not be converted to nonagricultural use unless its no longer practicable. Drakes is California’s last operating oyster cannery and restaurants cannot get shucked oysters from anywhere else in the state. \u003c/p>\n\u003cfigure id=\"attachment_85215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Save-Drakes-Bay-sign-near-Point-Reyes-Station.-The-Lunnys-and-the-community-have-been-involved-in-a-long-legal-battle-to-keep-the-farm-open.jpg\" alt=\"A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\" width=\"1000\" height=\"1502\" class=\"size-full wp-image-85215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Save Drakes Bay sign near Point Reyes Station. The Lunny's and the community have been involved in a long legal battle to keep the farm open. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know what we will do without the oysters on the menu,” says \u003ca href=\"http://untermanonfood.com/author/patricia/\" target=\"_blank\">Patricia Unterman\u003c/a>, the founder and co-owner of the \u003ca href=\"http://www.hayesstreetgrill.com/\" target=\"_blank\">Hayes Street Grill\u003c/a> in San Francisco. “People love them on our menu, and people love that they come from only 45 minutes away. It’s a terrible, terrible loss if we couldn’t continue to serve these.”\u003c/p>\n\u003cp>Co-owner and Chef Daniel Delong of the \u003ca href=\"http://sirandstar.com/\" target=\"_blank\">Sir and Star\u003c/a> in Olema says he and his partner Margaret Gradé use Drakes oysters in several popular dishes on the menu - served raw with pickled kelp and mustard seeds, fried with potatoes and duck egg hollandaise. DeLong says he not only is disappointed he may not be able to cook with them anymore; he’s also sad to be losing a local food source, that’s why they are part of the lawsuit.\u003c/p>\n\u003cp>“It would be like winning the lottery for them, we just don’t really think we are ready to give up. I think it’s too important to give up. I think to lose such a valuable piece of California’s history would be a shame.”\u003c/p>\n\u003cp>DeLong and Grandé say they’ll fight until the very last second to keep this important food supply running. \u003c/p>\n\u003cp>“Whatever you got, you may as well bring it now, because when it’s over, it’s over,” says Tod Friend, the owner of \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> (TBOC). TBOC buys a quarter million oysters from Drakes annually to supplement their demand. The alternative, Friend says, is getting them from the North West, which costs extra for transportation and packaging. \u003c/p>\n\u003cfigure id=\"attachment_85217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Bags-of-oyster-shells-at-Drakes-Bay-Oyster-Company.jpg\" alt=\"Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bags of oyster shells at Drakes Bay Oyster Company. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny sees this new lawsuit as extremely important because he says it demonstrates a community sentiment that has been here since the beginning of the debate.\u003c/p>\n\u003cblockquote>\u003cp>“There is this collective disbelief that we are actually closing, and this is just another example of the community coming together and saying this cannot happen. They raise some very sound arguments about the state’s right to grow selfish and I hope it will help sort out some important questions,” he says.\u003c/p>\u003c/blockquote>\n\u003cp>On Friday, the restaurants and business owners filed a motion for a temporary restraining order combined with a motion for a preliminary injunction. \u003c/p>\n\u003cp>“We basically went to the court and said we cannot wait for a full briefing because if we do wait, the farm will have already closed and we will suffer irreparable harm from not having that local supply of fresh protein,” Gross says.\u003c/p>\n\u003cfigure id=\"attachment_85228\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Rosa-Meza-sorts-baby-oysters-based-on-their-size.jpg\" alt=\"Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay biologist Rosa Meza sorts baby oysters based on their size. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Drakes Bay can continue harvesting for thirty days while the plaintiffs pursue their case, and the government will not require Drakes Bay to remove any oysters or any of the frames in the Estero without giving them a 30-day notice.\u003c/p>\n\u003cp>“So every day that goes by there’s at least 30 more where Drakes Bay Oyster Company can harvest oysters. We hope that in September, we can litigate our case and have the courts set aside the decision that closed the oyster farm, and require the department of the Interior to revisit it but in compliance of the law and all of the procedures the failed to address. ”\u003c/p>\n\u003cfigure id=\"attachment_85225\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-shucks-oysters-in-a-shipping-container-behind-the-farm.-.jpg\" alt=\"Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-85225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo shucks oysters in a shipping container behind the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Kevin Lunny says they are also trying to evaluate every possibility for keeping his staff employed, including looking at relocating to a small spot in Tomales Bay, an area of Humboldt Bay, or as far away as Baja California. \u003c/p>\n\u003cp>“We are keeping our eyes wide open. We need something to work so that we can keep these wonderful people on at work. They’ve known for years their job is on the line and they had every reason to find another job before this thing happened but they didn’t, they stuck with us. Their hope only makes us more hopeful.”\u003c/p>\n\u003cfigure id=\"attachment_85224\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Lorena-Pablo-serves-customers-some-oysters-from-inside-the-shack.jpg\" alt=\"Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lorena Pablo serves customers some oysters from inside the shack. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company will still close retail operations on Thursday, July 31, but will continue to harvest oysters. The group’s request for an injunction will likely be heard on September 9. \u003c/p>\n\u003cp>Listen to KQED News report on the closing of the retail operation at Drake's Bay Oyster Company:\u003cbr>\n\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/161180039&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "From Shelters to Startups: CHEFS Program Helps Homeless by Cooking for Tech Companies ",
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"content": "\u003cfigure id=\"attachment_84598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\" alt=\"CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>On a Monday afternoon at tech company \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2012/04/yammer-signs-big-lease-in-twitter.html?page=all\">Yammer’s\u003c/a> headquarters on Market Street, engineers and programmers take a break from their desks, or the pinball machines and air hockey tables in the corner, and line up for snacks in the kitchen. They fill their plates with roast beef sliders with arugula, horseradish sauce and Parmesan cheese; sausage and leek quiches; and miniature blueberry cream cheese tarts. These bites aren’t prepared by a resident chef (Yammer doesn’t have one), instead they are created and served by homeless culinary students in transition, hoping for a shot in the food industry. \u003c/p>\n\u003cfigure id=\"attachment_84597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\" alt=\"Yammer employees line up to get snacks. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yammer employees line up to get snacks. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The students are part of a six month, three-phase program called \u003ca href=\"http://ecs-sf.org/programs/chefs.html\">CHEFS\u003c/a>, or Conquering Homelessness through Employment in Food Services, operated by Episcopal Community Services. They learn everything from basic sanitation and safety in the kitchen, to knife skills, nutrition, and how to make different stocks and sauces. They also cater for various businesses around the city like Yammer, who uses CHEFS about once a month.\u003c/p>\n\u003cfigure id=\"attachment_84602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\" alt=\"Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-84602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s an opportunity I never thought I’d get,” says Safia Bubakar, who found out about CHEFS from the shelter she was staying in. Today, Bubakar made caramelized onion, mushroom, and brie crostinis for Yammer employees.\u003c/p>\n\u003cp> When I visited \u003ca href=\"http://www.zendesk.com/\">Zendesk\u003c/a> for their CHEFS catered lunch, Bubakar was there, serving a long line of employees barbeque chicken, veggie chili, and rice pilaf. “I knew how to cook but I didn’t know why things turned out they way they do or why sauces break.” She tells me she wants to open an Asian fusion restaurant in San Francisco someday. \u003c/p>\n\u003cfigure id=\"attachment_84599\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\" alt=\"CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\" width=\"500\" class=\"size-full wp-image-84599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the program, students get internships at well-known restaurants around the Bay Area like Nopa, Mission Pie, Boulevard, Kokkari and Zut. Many of them even secure jobs there after graduating. More than 75% of students graduate with steady employment and a place to live. The program is now in its 17th year and has had over 50 graduating classes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More recently, CHEFS has begun to cater meals for tech companies that have moved into the mid-market and Tenderloin neighborhoods after receiving big tax incentives from the city. In order to receive a payroll tax cut, companies need to form community benefit agreements, or \u003ca href=\"http://www.sfgsa.org/index.aspx?page=5480\">CBAs\u003c/a>, contracts with the city that show how they’ll contribute to their new neighborhood. \u003c/p>\n\u003cp>Software company Zendesk was the first to add CHEFS to their \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=8285\">CBA\u003c/a> back in 2011. Zoosk, Zynga and Yammer followed. According to their annual community benefit agreements report, \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=9685\">last year\u003c/a> Zendesk spent just under $100,000 in donations and hiring local businesses. $3,500 of that went to CHEFS.\u003c/p>\n\u003cp>Homeless San Franciscans serving tech workers lunch is an interesting juxtaposition. Critics of the mid-market tech revitalization argue that it's the the tech companies that are driving up rent and contributing to even more homelessness. But CHEFS culinary training manager Al Leddy says this is an effective way to bridge the gap between rich companies moving into poor neighborhoods like the Tenderloin, and the existing residents, many of whom are in shelters, transitional housing, or living on the street.\u003c/p>\n\u003cfigure id=\"attachment_84600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\" alt=\"Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\" width=\"1000\" height=\"653\" class=\"size-full wp-image-84600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It's definitely working,” Leddy says. “The students get to come in, they get to meet people that work in high tech, and most importantly they're treated with respect, which goes a long way for them.” It’s extremely important, he says, to create this initial connection. \u003c/p>\n\u003cp>“The food is just outstanding,” says Cristina Akimoff, the community liaison in charge of maintaining Yammer’s relationship with the neighborhood and nonprofits like CHEFS.\u003c/p>\n\u003cp>Akimoff says she would like to have CHEFS come in more consistently; weekly or twice a month, rather than once a month for an event. Part of that would involve restructuring Yammer’s community benefit agreement.\u003c/p>\n\u003cp>“I'd really like to narrow it down so that we're not stretched so thin, so we can really hone in on two or three really great organizations like CHEFS and make a big impact there instead of tiny impacts in a bunch of different places,” Akimoff says. This has been a common critique of the mid-market community benefits agreements - parachuting into a nonprofit for a day, serving breakfast, or reading to kids, and then moving on to the next one. \u003c/p>\n\u003cfigure id=\"attachment_84661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\" alt=\"A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>With CHEFS, in some cases, you can already see a small impact. Mobile gaming company \u003ca href=\"http://zynga.com/\">Zynga\u003c/a> has hired a few homeless \u003ca href=\"https://www.youtube.com/watch?v=D6gTu9iHiGs\">CHEFS graduates\u003c/a> to work in the startup’s massive kitchen, assisting their in-house butcher, baker, and brewer. A few weeks ago, the current class took a field trip to Zynga’s kitchen to hear from the former CHEFS students who now work there. \u003c/p>\n\u003cp>But for the people who actually live, and cook breakfast, lunch and dinner in the mid-market and Tenderloin neighborhoods, a nutritious, and filling meal is still difficult to come by. There isn’t a \u003ca href=\"http://newamericamedia.org/2014/03/a-fresh-food-oasis-in-san-franciscos-tenderloin.php\">full service grocery store\u003c/a> in the Tenderloin. The district has the city’s highest concentration of convenience stores -- places more likely to sell potato chips and alcohol than apples and whole wheat bread. And according to the San Francisco Department of Public Health, the \u003ca href=\"http://www.sfdph.org/dph/files/mtgsGrps/FoodSecTaskFrc/docs/AChangingLandscape-FoodSecurityintheTenderloin.pdf\">ratio of unhealthy to healthy food\u003c/a> retailers here is 97% to 3%. \u003c/p>\n\u003cp>Although some tech companies have vowed to help fix this food desert problem in their new neighborhoods, data shows that most nonprofit programs are unable to sufficiently meet the current food and nutrition needs of the city and the Tenderloin. \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/OurWork/coping_with_accelerating_food_needs_2012_final.pdf\">A 2012 study\u003c/a> conducted by Stanford and the San Francisco Food Bank estimates that there were over 63 million “missing” meals, or unmet food need, in San Francisco in 2010. \u003c/p>\n\u003cp>“We're just one ripple in the giant pond. We are very clear that we aren’t here to be heroes. We aren’t here to have the big solution that answers everything. We just want to be the person that helps the person in front of us and show people that we value the talent that they are literally bringing to our table,” says Tiffany Apczynski, a community liaison with Zendesk and the first person to bring CHEFS to a tech company kitchen. \u003c/p>\n\u003cfigure id=\"attachment_84603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\" alt=\"Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Yammer, Victoria (who did not want to give her last name), a student halfway through the program, lays down the final tray of stuffed mushrooms on the stainless steel counters. She tells me when she graduates from CHEFS she’d much rather cook for a startup than a restaurant because they pay better. The program has managed to give her and other people in transition more opportunities to get out of shelters and out of poverty, but there’s still bigger issues created by the tech boom, she says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“If we could get more affordable housing so that the people who become chefs could afford housing in the city they work in, now that would be solving something.”\u003c/p>\n\n",
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"excerpt": "The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lead-photo.safia-bubakar-hands-a-plate-of-food-to-a-zendesk-employee.jpg\" alt=\"CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS student Safia Bubakar serves a meal to Zendesk employees. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>On a Monday afternoon at tech company \u003ca href=\"http://www.bizjournals.com/sanfrancisco/blog/2012/04/yammer-signs-big-lease-in-twitter.html?page=all\">Yammer’s\u003c/a> headquarters on Market Street, engineers and programmers take a break from their desks, or the pinball machines and air hockey tables in the corner, and line up for snacks in the kitchen. They fill their plates with roast beef sliders with arugula, horseradish sauce and Parmesan cheese; sausage and leek quiches; and miniature blueberry cream cheese tarts. These bites aren’t prepared by a resident chef (Yammer doesn’t have one), instead they are created and served by homeless culinary students in transition, hoping for a shot in the food industry. \u003c/p>\n\u003cfigure id=\"attachment_84597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Yammer-employees-line-up-to-get-snacks-.jpg\" alt=\"Yammer employees line up to get snacks. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yammer employees line up to get snacks. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The students are part of a six month, three-phase program called \u003ca href=\"http://ecs-sf.org/programs/chefs.html\">CHEFS\u003c/a>, or Conquering Homelessness through Employment in Food Services, operated by Episcopal Community Services. They learn everything from basic sanitation and safety in the kitchen, to knife skills, nutrition, and how to make different stocks and sauces. They also cater for various businesses around the city like Yammer, who uses CHEFS about once a month.\u003c/p>\n\u003cfigure id=\"attachment_84602\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-preps-lunch-for-Zendesk1000.jpg\" alt=\"Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-84602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar preps a catered lunch for Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s an opportunity I never thought I’d get,” says Safia Bubakar, who found out about CHEFS from the shelter she was staying in. Today, Bubakar made caramelized onion, mushroom, and brie crostinis for Yammer employees.\u003c/p>\n\u003cp> When I visited \u003ca href=\"http://www.zendesk.com/\">Zendesk\u003c/a> for their CHEFS catered lunch, Bubakar was there, serving a long line of employees barbeque chicken, veggie chili, and rice pilaf. “I knew how to cook but I didn’t know why things turned out they way they do or why sauces break.” She tells me she wants to open an Asian fusion restaurant in San Francisco someday. \u003c/p>\n\u003cfigure id=\"attachment_84599\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/CHEFS-instructor-Mike-Sullivan-observes-Safia-Bubakar-g.jpg\" alt=\"CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\" width=\"500\" class=\"size-full wp-image-84599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHEFS instructor Mike Sullivan observes Safia Bubakar. Credit Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the program, students get internships at well-known restaurants around the Bay Area like Nopa, Mission Pie, Boulevard, Kokkari and Zut. Many of them even secure jobs there after graduating. More than 75% of students graduate with steady employment and a place to live. The program is now in its 17th year and has had over 50 graduating classes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More recently, CHEFS has begun to cater meals for tech companies that have moved into the mid-market and Tenderloin neighborhoods after receiving big tax incentives from the city. In order to receive a payroll tax cut, companies need to form community benefit agreements, or \u003ca href=\"http://www.sfgsa.org/index.aspx?page=5480\">CBAs\u003c/a>, contracts with the city that show how they’ll contribute to their new neighborhood. \u003c/p>\n\u003cp>Software company Zendesk was the first to add CHEFS to their \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=8285\">CBA\u003c/a> back in 2011. Zoosk, Zynga and Yammer followed. According to their annual community benefit agreements report, \u003ca href=\"http://www.sfgsa.org/modules/showdocument.aspx?documentid=9685\">last year\u003c/a> Zendesk spent just under $100,000 in donations and hiring local businesses. $3,500 of that went to CHEFS.\u003c/p>\n\u003cp>Homeless San Franciscans serving tech workers lunch is an interesting juxtaposition. Critics of the mid-market tech revitalization argue that it's the the tech companies that are driving up rent and contributing to even more homelessness. But CHEFS culinary training manager Al Leddy says this is an effective way to bridge the gap between rich companies moving into poor neighborhoods like the Tenderloin, and the existing residents, many of whom are in shelters, transitional housing, or living on the street.\u003c/p>\n\u003cfigure id=\"attachment_84600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Al-Leddy-explains-the-snacks-his-CHEFS-students-made-for-Yammer1.jpg\" alt=\"Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\" width=\"1000\" height=\"653\" class=\"size-full wp-image-84600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Al Leddy explains the snacks his CHEFS students made for Yammer employees. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“It's definitely working,” Leddy says. “The students get to come in, they get to meet people that work in high tech, and most importantly they're treated with respect, which goes a long way for them.” It’s extremely important, he says, to create this initial connection. \u003c/p>\n\u003cp>“The food is just outstanding,” says Cristina Akimoff, the community liaison in charge of maintaining Yammer’s relationship with the neighborhood and nonprofits like CHEFS.\u003c/p>\n\u003cp>Akimoff says she would like to have CHEFS come in more consistently; weekly or twice a month, rather than once a month for an event. Part of that would involve restructuring Yammer’s community benefit agreement.\u003c/p>\n\u003cp>“I'd really like to narrow it down so that we're not stretched so thin, so we can really hone in on two or three really great organizations like CHEFS and make a big impact there instead of tiny impacts in a bunch of different places,” Akimoff says. This has been a common critique of the mid-market community benefits agreements - parachuting into a nonprofit for a day, serving breakfast, or reading to kids, and then moving on to the next one. \u003c/p>\n\u003cfigure id=\"attachment_84661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/A-Yammer-employee-adds-some-stuffed-mushrooms-to-her-plate.jpg\" alt=\"A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Yammer employee adds some stuffed mushrooms to her plate. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>With CHEFS, in some cases, you can already see a small impact. Mobile gaming company \u003ca href=\"http://zynga.com/\">Zynga\u003c/a> has hired a few homeless \u003ca href=\"https://www.youtube.com/watch?v=D6gTu9iHiGs\">CHEFS graduates\u003c/a> to work in the startup’s massive kitchen, assisting their in-house butcher, baker, and brewer. A few weeks ago, the current class took a field trip to Zynga’s kitchen to hear from the former CHEFS students who now work there. \u003c/p>\n\u003cp>But for the people who actually live, and cook breakfast, lunch and dinner in the mid-market and Tenderloin neighborhoods, a nutritious, and filling meal is still difficult to come by. There isn’t a \u003ca href=\"http://newamericamedia.org/2014/03/a-fresh-food-oasis-in-san-franciscos-tenderloin.php\">full service grocery store\u003c/a> in the Tenderloin. The district has the city’s highest concentration of convenience stores -- places more likely to sell potato chips and alcohol than apples and whole wheat bread. And according to the San Francisco Department of Public Health, the \u003ca href=\"http://www.sfdph.org/dph/files/mtgsGrps/FoodSecTaskFrc/docs/AChangingLandscape-FoodSecurityintheTenderloin.pdf\">ratio of unhealthy to healthy food\u003c/a> retailers here is 97% to 3%. \u003c/p>\n\u003cp>Although some tech companies have vowed to help fix this food desert problem in their new neighborhoods, data shows that most nonprofit programs are unable to sufficiently meet the current food and nutrition needs of the city and the Tenderloin. \u003ca href=\"http://www.sfmfoodbank.org/sites/default/files/documents/OurWork/coping_with_accelerating_food_needs_2012_final.pdf\">A 2012 study\u003c/a> conducted by Stanford and the San Francisco Food Bank estimates that there were over 63 million “missing” meals, or unmet food need, in San Francisco in 2010. \u003c/p>\n\u003cp>“We're just one ripple in the giant pond. We are very clear that we aren’t here to be heroes. We aren’t here to have the big solution that answers everything. We just want to be the person that helps the person in front of us and show people that we value the talent that they are literally bringing to our table,” says Tiffany Apczynski, a community liaison with Zendesk and the first person to bring CHEFS to a tech company kitchen. \u003c/p>\n\u003cfigure id=\"attachment_84603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Safia-Bubakar-serves-a-meal-to-Zendesk-employees1000.jpg\" alt=\"Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-84603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Safia Bubakar serves a meal to an employee at Zendesk. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Back at Yammer, Victoria (who did not want to give her last name), a student halfway through the program, lays down the final tray of stuffed mushrooms on the stainless steel counters. She tells me when she graduates from CHEFS she’d much rather cook for a startup than a restaurant because they pay better. The program has managed to give her and other people in transition more opportunities to get out of shelters and out of poverty, but there’s still bigger issues created by the tech boom, she says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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