Need a delicious excuse to get out of the city? Pick perfectly ripe strawberries, enjoy a freshly harvested farm dinner, or get lost in a corn maze, while soaking up the sunshine and meeting the people behind your food on a weekend farm daytrip.
With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences all summer long, from u-picks to farm campouts and harvest festivals. Agritourism provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.
We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.
Capay Organic, Capay Capay Organic (aka Farm Fresh to You) in Yolo County welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.
CUESA Food & Farm Tours
Each year, CUESA offers a handful of full-day excursions to explore the farms and facilities of our market sellers. It doesn’t get sweeter than our next one on July 23, which includes visiting the Stanford University campus to see honeybee hives up close, followed by organic berry picking at Swanton Berry Farm in Pescadero. Plus, you get a delicious farm-fresh lunch. Stay tuned to CUESA’s e-letter to hear about future tours.
Tierra Vegetables Farm, Santa Rosa
Known at the Ferry Plaza for their colorful array of peppers and heirloom corn, Tierra Vegetables in Santa Rosa is the perfect place for a mid-summer taco party. The kitchen crew will be mixing up fresh salsas to dress your tacos (lamb and vegan) served on handmade heirloom corn tortillas, with plenty of strawberry lemonade to wash them down. The farm also hosts occasional outdoor film screenings and salsa making parties.
Devil’s Gulch Ranch, Nicasio
One for the kids: A farm with an educational mission, Devil’s Gulch Ranch partners with the YMCA to offer summer camps for different age groups. Young campers connect with nature through games, traditional skills and crafts, animal care, gardening, and other outdoor activities.
Tomato canning party at Eatwell Farm in Dixon. (Eatwell Farm)
Eatwell Farm, Dixon Eatwell Farm recently lost their founding farmer Nigel Walker, but the farm’s beloved summer traditions will continue as planned, because that is what he would have wanted. After all, creating community around good food is what Eatwell is all about. Later this month, they start their series of family-friendly Tomato Sauce Canning Parties: harvest ripe and juicy organic tomatoes from the farm, and learn how to create delicious tomato sauce to savor the rest of the year. Don’t worry if you’ve never canned before—just roll your sleeves up, and someone will show you how. Cap the day off with a community potluck and sleepover on the farm.
Farm dinner at Lonely Mountain Farm in Corralitos. (Lonely Mountain Farm)
Lonely Mountain Farm, Corralitos
First-generation farmers Kenny and Molly Baker host dinners several times a year at their homestead Lonely Mountain Farm, just north of Watsonville. Their next one is a five-course summer feast prepared by chef Franklin Liao of San Francisco’s The Battery, using organic produce freshly harvested from the fields (with wine from Alfaro Family Vineyards). While you’re there, keep your eyes peeled for frolicking Nigerian dwarf goats!
44th Annual Gravenstein Apple Fair, Sebastopol
Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, pony rides, and more.
Stemple Creek Ranch, Tomales
Fourth-generation cattle ranch Stemple Creek Ranch opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.
Tower of heirloom square at the Heirloom Expo. (Heirloom Expo)
National Heirloom Exposition, Santa Rosa
Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?
The Farmers Guild Agrarian Games, Petaluma
Who’s ready to test their prowess in wheelbarrow racing, squash bowling, and watermelon seed spitting? Hosted by Farmers Guild, the Agrarian Games is an epic day of competitions and merriment celebrating local food, sustainable agriculture, and the next generation of farmers. You need not be a farmer to play!
Swank Farms Corn Maze, Hollister
Just in time for Halloween, Swank Farms’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.
Point Reyes Farmstead Cheese Company, Point Reyes
A short drive north of San Francisco, Point Reyes Farmstead Cheese Company hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their newsletter to be in the know.
Hoes Down Harvest Festival, Guinda
Put your hoes down and party with Full Belly Farm at this annual two-day celebration of the harvest season. Camp in the walnut orchards and enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, and more
Casa Rosa Farms, Capay Valley
During the fall olive harvest, Casa Rosa Farm invites families to pick their own fresh olives and camp out on the farm. Admission includes olive oil, a tour of the mill, and a communal meal featuring meats and produce from the farm.
Baby goats at Toluma Farms in Tomales. (Toluma Farms)
Toluma Farms & Tomales Farmstead Creamery, Tomales
Even if you missed them at CUESA’s Goat Festival, you can see the adorable goats of Toluma Farms up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.
The Apple Farm, Philo
Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at The Apple Farm.
Swanton Berry Farm, Davenport and Pescadero
Can’t make it to our Swanton Berry Farm tour on July 23? No worries, Food Justice Certified organic trailblazer Swanton Berry Farm offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.
Achadinha Cheese Company, Petaluma
Tour the dairy and meet (and perhaps even pet!) goats up close on an Achadinha Cheese Company ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.
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Ranch Tours: Ongoing (for small groups by appointment only)
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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"mkahn":{"type":"authors","id":"5397","meta":{"index":"authors_1591205172","id":"5397","found":true},"name":"Mike Kahn","firstName":"Mike","lastName":"Kahn","slug":"mkahn","email":"mike@kahncious.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mike Kahn is proud to be a Project Supervisor for KQED Presents, helping independent film producers distribute their programs nationally to public television. He has the pleasure to help distribute programs like Food Forward and Joanne Weir's Cooking Confidence (examples hand picked for you foodies out there!). Mike holds degrees in Sociology (U.C. Berkeley) and Interactive Media Design (Art Institute of California - San Francisco). Mike loves to learn about environmental sustainability and to share that knowledge with others through photography and multimedia projects. He's a Bay Area native and has been a lacto-ovo vegetarian for 15 years. His personal claim to fame is riding his bicycle across the U.S. from California to Maine, alone.","avatar":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mike Kahn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mkahn"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"},"byline_bayareabites_119139":{"type":"authors","id":"byline_bayareabites_119139","meta":{"override":true},"slug":"byline_bayareabites_119139","name":"Brie Mazurek, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","isLoading":false}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T08:34:47.000Z","dateModified":"2017-08-11T12:22:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Delight: Rhubarb Puff-Tart Pockets","datePublished":"2015-05-20T15:00:35.000Z","dateModified":"2019-05-01T21:05:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_34055":{"type":"posts","id":"bayareabites_34055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34055","found":true},"guestAuthors":[],"slug":"words-on-the-waves-litquake-in-sausalito","title":"Words on the Waves: Litquake in Sausalito","publishDate":1318861463,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n","blocks":[],"excerpt":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","status":"publish","parent":0,"modified":1318868404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":800},"headData":{"title":"Words on the Waves: Litquake in Sausalito | KQED","description":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Words on the Waves: Litquake in Sausalito","datePublished":"2011-10-17T14:24:23.000Z","dateModified":"2011-10-17T16:20:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34055 http://blogs.kqed.org/bayareabites/?p=34055","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/17/words-on-the-waves-litquake-in-sausalito/","disqusTitle":"Words on the Waves: Litquake in Sausalito","path":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2407","bayareabites_119"],"tags":["bayareabites_1606","bayareabites_9810","bayareabites_9809","bayareabites_8407","bayareabites_8985","bayareabites_2736","bayareabites_9491","bayareabites_9808"],"featImg":"bayareabites_34296","label":"bayareabites"},"bayareabites_137985":{"type":"posts","id":"bayareabites_137985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137985","found":true},"guestAuthors":[],"slug":"with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","publishDate":1594670162,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\n\u003cp>https://www.instagram.com/p/CAi-N55AuFW/?utm_source=ig_embed\u003c/p>\n\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/CBpKt-QgRHa/?utm_source=ig_embed\u003c/p>\n\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","status":"publish","parent":0,"modified":1621633889,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1035},"headData":{"title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes | KQED","description":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","datePublished":"2020-07-13T19:56:02.000Z","dateModified":"2021-05-21T21:51:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137985 https://ww2.kqed.org/bayareabites/?p=137985","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/13/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes/","disqusTitle":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAi-N55AuFW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBpKt-QgRHa"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","authors":["11590"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16631","bayareabites_16737","bayareabites_16736","bayareabites_16738"],"featImg":"bayareabites_137986","label":"bayareabites"},"bayareabites_119139":{"type":"posts","id":"bayareabites_119139","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119139","found":true},"guestAuthors":[],"slug":"2017-guide-to-summer-farm-experiences","title":"2017 Guide to Summer Farm Experiences","publishDate":1500070366,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Need a delicious excuse to get out of the city? Pick perfectly ripe strawberries, enjoy a freshly harvested farm dinner, or get lost in a corn maze, while soaking up the sunshine and meeting the people behind your food on a weekend farm daytrip.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences all summer long, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003cbr>\n\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) in Yolo County welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/capay-tomato-festival-2017-tickets-35150381738\">\u003cem>10th Annual Capay Tomato Festival\u003c/em>\u003c/a>\u003cem>: July 22 (ticketed)\u003c/em>\u003cbr>\n\u003ca href=\"https://www.facebook.com/events/1842771792601086\">\u003cem>Free Farm Tour\u003c/em>\u003c/a>\u003cem>: August 19\u003c/em>\u003cbr>\n\u003cem>\u003ca href=\"https://www.facebook.com/events/678995908969143\">Capay Crush Wine Festival\u003c/a>: September 16\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119146\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/strawberry_upick_cuesa.jpg\" alt=\"Strawberry picking on CUESA farm tour. \" width=\"610\" height=\"407\" class=\"size-full wp-image-119146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry picking on CUESA farm tour. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA Food \u003cspan class=\"amp\">&\u003c/span> Farm Tours\u003c/strong>\u003cbr>\nEach year, \u003ca href=\"https://cuesa.org/food-farm-tours\">CUESA\u003c/a> offers a handful of full-day excursions to explore the farms and facilities of our market sellers. It doesn’t get sweeter than our \u003ca href=\"https://cuesa.org/event/2017/berries-bees-farm-frolic-and-u-pick\">next one on July 23\u003c/a>, which includes visiting the Stanford University campus to see honeybee hives up close, followed by organic berry picking at Swanton Berry Farm in Pescadero. Plus, you get a delicious farm-fresh lunch. Stay tuned to \u003ca href=\"https://cuesa.org/subscribe\">CUESA’s e-letter\u003c/a> to hear about future tours.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/event/2017/berries-bees-farm-frolic-and-u-pick\">\u003cem>The Berries \u003cspan class=\"amp\">&\u003c/span> the Bees Farm Frolic and U-Pick\u003c/em>\u003c/a>\u003cem>: July 23 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Tierra Vegetables Farm, Santa Rosa\u003c/strong>\u003cbr>\nKnown at the Ferry Plaza for their colorful array of peppers and heirloom corn, \u003ca href=\"https://cuesa.org/seller/tierra-vegetables\">Tierra Vegetables\u003c/a> in Santa Rosa is the perfect place for a mid-summer taco party. The kitchen crew will be mixing up fresh salsas to dress your tacos (lamb and vegan) served on handmade heirloom corn tortillas, with plenty of strawberry lemonade to wash them down. The farm also hosts occasional outdoor film screenings and salsa making parties.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://tierravegetables.brownpapertickets.com/\">Taco Party at Tierra Vegetable Farm\u003c/a>\u003c/em>\u003cem>: July 23 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil’s Gulch Ranch, Nicasio\u003c/strong>\u003cbr>\nOne for the kids: A farm with an educational mission, \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\">Devil’s Gulch Ranch\u003c/a> partners with the YMCA to offer summer camps for different age groups. Young campers connect with nature through games, traditional skills and crafts, animal care, gardening, and other outdoor activities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ymcasf.org/programs/summer-camp-marin#field-collection-1444\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>Devil’s Gulch Educational Services/YMCA Summer Camps\u003c/em>\u003c/a>\u003cem>: July 24-28, July 31-August 4, August 7-11 (registration required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119142\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell_canning_party.jpg\" alt=\"Tomato canning party at Eatwell Farm in Dixon. \" width=\"610\" height=\"407\" class=\"size-full wp-image-119142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Tomato canning party at Eatwell Farm in Dixon. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eatwell Farm, Dixon\u003c/strong>\u003cbr>\n\u003ca href=\"https://cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a> recently lost their founding farmer \u003ca href=\"https://cuesa.org/article/remembering-nigel-walker\">Nigel Walker\u003c/a>, but the farm’s beloved summer traditions will continue as planned, because that is what he would have wanted. After all, creating community around good food is what Eatwell is all about. Later this month, they start their series of family-friendly Tomato Sauce Canning Parties: harvest ripe and juicy organic tomatoes from the farm, and learn how to create delicious tomato sauce to savor the rest of the year. Don’t worry if you’ve never canned before—just roll your sleeves up, and someone will show you how. Cap the day off with a community potluck and sleepover on the farm.\u003c/p>\n\u003cp>\u003ca href=\"http://tomatosauce17.bpt.me/\">\u003cem>Tomato Sauce Canning Party and Sleepover\u003c/em>\u003c/a>\u003cem>: July 29-30, August 5-6, August 19-20 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pumpkinparty17.bpt.me/\">\u003cem>Annual Pumpkin Party and Harvest Market\u003c/em>\u003c/a>: \u003cem>October 15 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119145\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/lonely-mountain-farm-dinner.jpg\" alt=\"Farm dinner at Lonely Mountain Farm in Corralitos.\" width=\"610\" height=\"407\" class=\"size-full wp-image-119145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Farm dinner at Lonely Mountain Farm in Corralitos. \u003ccite>(Lonely Mountain Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lonely Mountain Farm, Corralitos\u003c/strong>\u003cbr>\nFirst-generation farmers Kenny and Molly Baker host dinners several times a year at their homestead \u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a>, just north of Watsonville. Their next one is a five-course summer feast prepared by chef Franklin Liao of San Francisco’s The Battery, using organic produce freshly harvested from the fields (with wine from Alfaro Family Vineyards). While you’re there, keep your eyes peeled for frolicking Nigerian dwarf goats!\u003c/p>\n\u003cp>\u003ca href=\"http://lonelymountainfarm.com/farm-dinners/\">\u003cem>Mid-Summer Farm Dinner with Chef Franklin Liao\u003c/em>\u003c/a>\u003cem>: July 30 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>44th Annual Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003cbr>\nKicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, pony rides, and more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gravensteinapplefair.com/\">\u003cem>Gravenstein Apple Fair\u003c/em>\u003c/a>\u003cem>: August 12 and 13\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003cbr>\nFourth-generation cattle ranch \u003ca href=\"https://cuesa.org/seller/stemple-creek-ranch\">Stemple Creek Ranch\u003c/a> opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003ca href=\"https://stemplecreek.com/events\">\u003cem>Annual Open House \u003cspan class=\"amp\">&\u003c/span> BBQ\u003c/em>\u003c/a>\u003cem>: August 19 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119144\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/heirloom_expo_squash.jpg\" alt=\"Tower of heirloom square at the Heirloom Expo.\" width=\"610\" height=\"407\" class=\"size-full wp-image-119144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Tower of heirloom square at the Heirloom Expo. \u003ccite>(Heirloom Expo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003cbr>\nFilled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003ca href=\"http://theheirloomexpo.com/\">\u003cem>National Heirloom Exposition\u003c/em>\u003c/a>\u003cem>: September 5-7\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Farmers Guild Agrarian Games, Petaluma\u003c/strong>\u003cbr>\nWho’s ready to test their prowess in wheelbarrow racing, squash bowling, and watermelon seed spitting? Hosted by Farmers Guild, the Agrarian Games is an epic day of competitions and merriment celebrating local food, sustainable agriculture, and the next generation of farmers. You need not be a farmer to play!\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmersguild.org/aggames2017.html\">\u003cem>Agrarian Games\u003c/em>\u003c/a>\u003cem>: September 16\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119147\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/swank_corn_maze.jpg\" alt=\"Swank Farms corn maze in Hollister. \" width=\"610\" height=\"407\" class=\"size-full wp-image-119147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Swank Farms corn maze in Hollister. \u003ccite>(Swank Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003cbr>\nJust in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://swankfarms.com/attractions/october-2016-daytime-attractions/mazes-pumpkin-patch/\">Swank Farms Corn Maze\u003c/a>: Weekends September 29 through October 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003cbr>\nA short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/grass-fed-meat-101-demo-hands-class-stemple-creek-owner-loren-poncia\">\u003cem>Grass-Fed Meat 101 Class with Stemple Creek Ranch\u003c/em>\u003c/a>\u003cem>: September 29 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">\u003cem>Friday Farm Tours\u003c/em>\u003c/a>\u003cem>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hoes Down Harvest Festival, Guinda\u003c/strong>\u003cbr>\nPut your hoes down and party with Full Belly Farm at this annual two-day celebration of the harvest season. Camp in the walnut orchards and enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, and more\u003c/p>\n\u003cp>\u003ca href=\"http://www.hoesdown.org/\">\u003cem>Hoes Down Harvest Festival\u003c/em>\u003c/a>\u003cem>: October 7-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Casa Rosa Farms, Capay Valley\u003c/strong>\u003cbr>\nDuring the fall olive harvest, \u003ca href=\"http://www.casarosafarm.com/\">Casa Rosa Farm\u003c/a> invites families to pick their own fresh olives and camp out on the farm. Admission includes olive oil, a tour of the mill, and a communal meal featuring meats and produce from the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.casarosafarm.net/calendar.html\">Olive Harvesting Weekend\u003c/a>: November 11-12 (tentative; stay tuned to \u003c/em>\u003ca href=\"http://www.casarosafarm.net/calendar.html\">\u003cem>Casa Rosa website\u003c/em>\u003c/a>\u003cem> for weather-related updates and reservations)\u003c/em>\u003c/p>\n\u003ch2>Ongoing Farm Tours\u003c/h2>\n\u003cfigure id=\"attachment_119143\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goat_toluma.jpg\" alt=\"Baby goats at Toluma Farms in Tomales.\" width=\"610\" height=\"473\" class=\"size-full wp-image-119143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma-520x403.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Baby goats at Toluma Farms in Tomales. \u003ccite>(Toluma Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms \u003cspan class=\"amp\">&\u003c/span> Tomales Farmstead Creamery, Tomales\u003c/strong>\u003cbr>\nEven if you missed them at \u003ca href=\"https://cuesa.org/event/2017/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tolumafarms.com/tours.html\">\u003cem>Toluma Farms Tours\u003c/em>\u003c/a>\u003cem>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003cbr>\nJust want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">\u003cem>“Stay \u003cspan class=\"amp\">&\u003c/span> Cook” and “Just Stay” Weekends\u003c/em>\u003c/a>\u003cem>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003cbr>\nCan’t make it to our \u003ca href=\"https://cuesa.org/event/2017/berries-bees-farm-frolic\">Swanton Berry Farm tour on July 23\u003c/a>? No worries, Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com/\">\u003cem>Organic Strawberry U-Pick\u003c/em>\u003c/a>\u003cem>: Runs through September\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003cbr>\nTour the dairy and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.achadinhacheese.com/tours\">\u003cem>Ranch Tours\u003c/em>\u003c/a>\u003cem>: Ongoing (for small groups by appointment only)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Need a delicious excuse to get out of the city? Pick perfectly ripe strawberries, enjoy a freshly harvested farm dinner, or get lost in a corn maze, while soaking up the sunshine and meeting the people behind your food on a weekend farm daytrip.","status":"publish","parent":0,"modified":1500070366,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1721},"headData":{"title":"2017 Guide to Summer Farm Experiences | KQED","description":"Need a delicious excuse to get out of the city? Pick perfectly ripe strawberries, enjoy a freshly harvested farm dinner, or get lost in a corn maze, while soaking up the sunshine and meeting the people behind your food on a weekend farm daytrip.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"2017 Guide to Summer Farm Experiences","datePublished":"2017-07-14T22:12:46.000Z","dateModified":"2017-07-14T22:12:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"authorsData":[{"type":"authors","id":"byline_bayareabites_119139","meta":{"override":true},"slug":"byline_bayareabites_119139","name":"Brie Mazurek, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","isLoading":false}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CUESA_Farm_Tour_Lucero_Harvest.jpg","width":610,"height":407},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CUESA_Farm_Tour_Lucero_Harvest.jpg","width":610,"height":407},"twitterCard":"summary_large_image"},"tagData":{"tags":["agritourism","farm tours"]}},"disqusIdentifier":"119139 https://ww2.kqed.org/bayareabites/?p=119139","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/14/2017-guide-to-summer-farm-experiences/","disqusTitle":"2017 Guide to Summer Farm Experiences","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","nprByline":"Brie Mazurek, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/119139/2017-guide-to-summer-farm-experiences","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Need a delicious excuse to get out of the city? Pick perfectly ripe strawberries, enjoy a freshly harvested farm dinner, or get lost in a corn maze, while soaking up the sunshine and meeting the people behind your food on a weekend farm daytrip.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences all summer long, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003cbr>\n\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) in Yolo County welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/capay-tomato-festival-2017-tickets-35150381738\">\u003cem>10th Annual Capay Tomato Festival\u003c/em>\u003c/a>\u003cem>: July 22 (ticketed)\u003c/em>\u003cbr>\n\u003ca href=\"https://www.facebook.com/events/1842771792601086\">\u003cem>Free Farm Tour\u003c/em>\u003c/a>\u003cem>: August 19\u003c/em>\u003cbr>\n\u003cem>\u003ca href=\"https://www.facebook.com/events/678995908969143\">Capay Crush Wine Festival\u003c/a>: September 16\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119146\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/strawberry_upick_cuesa.jpg\" alt=\"Strawberry picking on CUESA farm tour. \" width=\"610\" height=\"407\" class=\"size-full wp-image-119146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/strawberry_upick_cuesa-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry picking on CUESA farm tour. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA Food \u003cspan class=\"amp\">&\u003c/span> Farm Tours\u003c/strong>\u003cbr>\nEach year, \u003ca href=\"https://cuesa.org/food-farm-tours\">CUESA\u003c/a> offers a handful of full-day excursions to explore the farms and facilities of our market sellers. It doesn’t get sweeter than our \u003ca href=\"https://cuesa.org/event/2017/berries-bees-farm-frolic-and-u-pick\">next one on July 23\u003c/a>, which includes visiting the Stanford University campus to see honeybee hives up close, followed by organic berry picking at Swanton Berry Farm in Pescadero. Plus, you get a delicious farm-fresh lunch. Stay tuned to \u003ca href=\"https://cuesa.org/subscribe\">CUESA’s e-letter\u003c/a> to hear about future tours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/event/2017/berries-bees-farm-frolic-and-u-pick\">\u003cem>The Berries \u003cspan class=\"amp\">&\u003c/span> the Bees Farm Frolic and U-Pick\u003c/em>\u003c/a>\u003cem>: July 23 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Tierra Vegetables Farm, Santa Rosa\u003c/strong>\u003cbr>\nKnown at the Ferry Plaza for their colorful array of peppers and heirloom corn, \u003ca href=\"https://cuesa.org/seller/tierra-vegetables\">Tierra Vegetables\u003c/a> in Santa Rosa is the perfect place for a mid-summer taco party. The kitchen crew will be mixing up fresh salsas to dress your tacos (lamb and vegan) served on handmade heirloom corn tortillas, with plenty of strawberry lemonade to wash them down. The farm also hosts occasional outdoor film screenings and salsa making parties.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://tierravegetables.brownpapertickets.com/\">Taco Party at Tierra Vegetable Farm\u003c/a>\u003c/em>\u003cem>: July 23 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil’s Gulch Ranch, Nicasio\u003c/strong>\u003cbr>\nOne for the kids: A farm with an educational mission, \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\">Devil’s Gulch Ranch\u003c/a> partners with the YMCA to offer summer camps for different age groups. Young campers connect with nature through games, traditional skills and crafts, animal care, gardening, and other outdoor activities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ymcasf.org/programs/summer-camp-marin#field-collection-1444\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>Devil’s Gulch Educational Services/YMCA Summer Camps\u003c/em>\u003c/a>\u003cem>: July 24-28, July 31-August 4, August 7-11 (registration required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119142\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell_canning_party.jpg\" alt=\"Tomato canning party at Eatwell Farm in Dixon. \" width=\"610\" height=\"407\" class=\"size-full wp-image-119142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell_canning_party-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Tomato canning party at Eatwell Farm in Dixon. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eatwell Farm, Dixon\u003c/strong>\u003cbr>\n\u003ca href=\"https://cuesa.org/seller/eatwell-farm\">Eatwell Farm\u003c/a> recently lost their founding farmer \u003ca href=\"https://cuesa.org/article/remembering-nigel-walker\">Nigel Walker\u003c/a>, but the farm’s beloved summer traditions will continue as planned, because that is what he would have wanted. After all, creating community around good food is what Eatwell is all about. Later this month, they start their series of family-friendly Tomato Sauce Canning Parties: harvest ripe and juicy organic tomatoes from the farm, and learn how to create delicious tomato sauce to savor the rest of the year. Don’t worry if you’ve never canned before—just roll your sleeves up, and someone will show you how. Cap the day off with a community potluck and sleepover on the farm.\u003c/p>\n\u003cp>\u003ca href=\"http://tomatosauce17.bpt.me/\">\u003cem>Tomato Sauce Canning Party and Sleepover\u003c/em>\u003c/a>\u003cem>: July 29-30, August 5-6, August 19-20 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pumpkinparty17.bpt.me/\">\u003cem>Annual Pumpkin Party and Harvest Market\u003c/em>\u003c/a>: \u003cem>October 15 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119145\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/lonely-mountain-farm-dinner.jpg\" alt=\"Farm dinner at Lonely Mountain Farm in Corralitos.\" width=\"610\" height=\"407\" class=\"size-full wp-image-119145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/lonely-mountain-farm-dinner-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Farm dinner at Lonely Mountain Farm in Corralitos. \u003ccite>(Lonely Mountain Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lonely Mountain Farm, Corralitos\u003c/strong>\u003cbr>\nFirst-generation farmers Kenny and Molly Baker host dinners several times a year at their homestead \u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a>, just north of Watsonville. Their next one is a five-course summer feast prepared by chef Franklin Liao of San Francisco’s The Battery, using organic produce freshly harvested from the fields (with wine from Alfaro Family Vineyards). While you’re there, keep your eyes peeled for frolicking Nigerian dwarf goats!\u003c/p>\n\u003cp>\u003ca href=\"http://lonelymountainfarm.com/farm-dinners/\">\u003cem>Mid-Summer Farm Dinner with Chef Franklin Liao\u003c/em>\u003c/a>\u003cem>: July 30 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>44th Annual Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003cbr>\nKicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, pony rides, and more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gravensteinapplefair.com/\">\u003cem>Gravenstein Apple Fair\u003c/em>\u003c/a>\u003cem>: August 12 and 13\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003cbr>\nFourth-generation cattle ranch \u003ca href=\"https://cuesa.org/seller/stemple-creek-ranch\">Stemple Creek Ranch\u003c/a> opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003ca href=\"https://stemplecreek.com/events\">\u003cem>Annual Open House \u003cspan class=\"amp\">&\u003c/span> BBQ\u003c/em>\u003c/a>\u003cem>: August 19 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119144\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/heirloom_expo_squash.jpg\" alt=\"Tower of heirloom square at the Heirloom Expo.\" width=\"610\" height=\"407\" class=\"size-full wp-image-119144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Tower of heirloom square at the Heirloom Expo. \u003ccite>(Heirloom Expo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003cbr>\nFilled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003ca href=\"http://theheirloomexpo.com/\">\u003cem>National Heirloom Exposition\u003c/em>\u003c/a>\u003cem>: September 5-7\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Farmers Guild Agrarian Games, Petaluma\u003c/strong>\u003cbr>\nWho’s ready to test their prowess in wheelbarrow racing, squash bowling, and watermelon seed spitting? Hosted by Farmers Guild, the Agrarian Games is an epic day of competitions and merriment celebrating local food, sustainable agriculture, and the next generation of farmers. You need not be a farmer to play!\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmersguild.org/aggames2017.html\">\u003cem>Agrarian Games\u003c/em>\u003c/a>\u003cem>: September 16\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119147\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/swank_corn_maze.jpg\" alt=\"Swank Farms corn maze in Hollister. \" width=\"610\" height=\"407\" class=\"size-full wp-image-119147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Swank Farms corn maze in Hollister. \u003ccite>(Swank Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003cbr>\nJust in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://swankfarms.com/attractions/october-2016-daytime-attractions/mazes-pumpkin-patch/\">Swank Farms Corn Maze\u003c/a>: Weekends September 29 through October 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003cbr>\nA short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/grass-fed-meat-101-demo-hands-class-stemple-creek-owner-loren-poncia\">\u003cem>Grass-Fed Meat 101 Class with Stemple Creek Ranch\u003c/em>\u003c/a>\u003cem>: September 29 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">\u003cem>Friday Farm Tours\u003c/em>\u003c/a>\u003cem>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hoes Down Harvest Festival, Guinda\u003c/strong>\u003cbr>\nPut your hoes down and party with Full Belly Farm at this annual two-day celebration of the harvest season. Camp in the walnut orchards and enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, and more\u003c/p>\n\u003cp>\u003ca href=\"http://www.hoesdown.org/\">\u003cem>Hoes Down Harvest Festival\u003c/em>\u003c/a>\u003cem>: October 7-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Casa Rosa Farms, Capay Valley\u003c/strong>\u003cbr>\nDuring the fall olive harvest, \u003ca href=\"http://www.casarosafarm.com/\">Casa Rosa Farm\u003c/a> invites families to pick their own fresh olives and camp out on the farm. Admission includes olive oil, a tour of the mill, and a communal meal featuring meats and produce from the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.casarosafarm.net/calendar.html\">Olive Harvesting Weekend\u003c/a>: November 11-12 (tentative; stay tuned to \u003c/em>\u003ca href=\"http://www.casarosafarm.net/calendar.html\">\u003cem>Casa Rosa website\u003c/em>\u003c/a>\u003cem> for weather-related updates and reservations)\u003c/em>\u003c/p>\n\u003ch2>Ongoing Farm Tours\u003c/h2>\n\u003cfigure id=\"attachment_119143\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goat_toluma.jpg\" alt=\"Baby goats at Toluma Farms in Tomales.\" width=\"610\" height=\"473\" class=\"size-full wp-image-119143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma-375x291.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goat_toluma-520x403.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Baby goats at Toluma Farms in Tomales. \u003ccite>(Toluma Farms)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms \u003cspan class=\"amp\">&\u003c/span> Tomales Farmstead Creamery, Tomales\u003c/strong>\u003cbr>\nEven if you missed them at \u003ca href=\"https://cuesa.org/event/2017/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tolumafarms.com/tours.html\">\u003cem>Toluma Farms Tours\u003c/em>\u003c/a>\u003cem>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003cbr>\nJust want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">\u003cem>“Stay \u003cspan class=\"amp\">&\u003c/span> Cook” and “Just Stay” Weekends\u003c/em>\u003c/a>\u003cem>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003cbr>\nCan’t make it to our \u003ca href=\"https://cuesa.org/event/2017/berries-bees-farm-frolic\">Swanton Berry Farm tour on July 23\u003c/a>? No worries, Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com/\">\u003cem>Organic Strawberry U-Pick\u003c/em>\u003c/a>\u003cem>: Runs through September\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003cbr>\nTour the dairy and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.achadinhacheese.com/tours\">\u003cem>Ranch Tours\u003c/em>\u003c/a>\u003cem>: Ongoing (for small groups by appointment only)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119139/2017-guide-to-summer-farm-experiences","authors":["byline_bayareabites_119139"],"categories":["bayareabites_50","bayareabites_1874","bayareabites_95","bayareabites_11028","bayareabites_13746","bayareabites_1246","bayareabites_358"],"tags":["bayareabites_13571","bayareabites_1418"],"featImg":"bayareabites_119141","label":"source_bayareabites_119139","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","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.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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