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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">\u003cimg class=\"alignnone\" title=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/group500.jpg\" alt=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" width=\"500\" height=\"335\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">Food & Wine This Week:\u003c/a>\u003cbr>\nCity and suburban residents who want fresh eggs, milk and produce are raising animals, poultry and bees in their yards. Leslie and her guests, Oakland-based urban farmer and author \u003cstrong>Novella Carpenter\u003c/strong>, and \u003cstrong>Rebecca Katz\u003c/strong> with San Francisco Animal Care and Control, look at a growing trend -- backyard farming in urban areas.\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO:\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DjS3oNqUp7s'\n title='//www.youtube.com/embed/DjS3oNqUp7s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>VIEW SLIDESHOW:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts and Websites:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">Goat-Curious? Take Urban Goats 101 with Novella Carpenter\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/kqed-forum-novella-carpenter-farm-city/\">KQED Forum: Novella Carpenter's \"Farm City\"\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgov2.org/index.aspx?page=942\">City & County of San Francisco: Animal Care and Control\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/30/a-tomato-grows-on-capp-street/\">A Tomato Grows on Capp Street\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Butcher, the Chef, and the Goat",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n",
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"excerpt": "\"Is this Satan's dinner party?\" asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it's just The Butcher and The Chef, an underground dining event that's demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Goat-Curious? Take Urban Goats 101 with Novella Carpenter",
"title": "Goat-Curious? Take Urban Goats 101 with Novella Carpenter",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/novella-goat.jpg\" alt=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" title=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-13562\">\u003cbr>\nMother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an \u003ca href=\"http://www.biofueloasis.com/?page_id=7#urban_farm_class\">Urban Goats 101\u003c/a> class at the \u003ca href=\"http://www.biofueloasis.com/\">BioFuel Oasis\u003c/a>.\u003c/p>\n\u003cp>The BioFuel Oasis is a worker-owned cooperative in Berkeley specializing in ASTM quality biodiesel made from recycled vegetable oil. In addition to supplying BioFuel, they offer urban farming classes in Beekeeping, Raising Chickens & Ducks, Basic Vegetable Fermenting, Raising Milking Goats and other DIY pursuits. \u003c/p>\n\u003cp>Novella Carpenter, an Oakland-based urban farmer (\u003ca href=\"http://ghosttownfarm.wordpress.com/%20\">GhostTown Farm\u003c/a>), owner/worker at BioFuel Oasis, and author of \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of An Urban Farmer\u003c/a> teaches like she writes. Her casual yet methodical approach contains hints of dark humor sprinkled lightly with four letter words. Learning to raise goats in the ghetto had been an iterative process -- there was no definitive \"urban goat manual\" and the lessons learned from owning other city farm animals (chickens, ducks, turkeys, rabbits, pigs) didn't necessarily translate. Throughout the class, Novella shared her methodology along with lists of essential information to raise milking goats in an urban environment. Clearly the need for guidance in urban farming provided inspiration for teaching this class and writing the much needed general manual, \u003cstrong>The Essential Urban Farmer\u003c/strong>, Novella's forthcoming book.\u003c/p>\n\u003cp>I love a good class handout and Novella's 8-page Goat 101 packet was extremely informative and well-organized. It opened with this sobering statement: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Warning:\u003c/strong> No one should enter into goat husbandry without full knowledge that goat ownership is an all-engrossing hobby that will suck up your time and money.\u003c/p>\u003c/blockquote>\n\u003cp>She covered legal issues; dispelled goat myths; described different types and breeds of goats; provided a list of essential housing and caretaking necessities; and shared how to buy, breed, and milk goats.\u003c/p>\n\u003col>\nHere are some goaty reality factors that might stop you from responding to a \u003ca href=\"http://sfbay.craigslist.org/search/grd?query=goats%20\">Craigslist ad\u003c/a> on a whim:\n\u003cli>\nTo keep milking goats lactating they need to be bred annually. So, that means you are also a goat breeder and need to deal with stud services, birthing and (goat) kids.\u003c/li>\n\u003cli>\u003ca href=\"http://fiascofarm.com/goats/buck-wether-info.htm\">Male goats stink\u003c/a> and it is illegal to own them in Berkeley. If your goat gives birth to a male kid you will need to have a plan how to deal with him. Selling, giving away or eating are your basic options.\u003c/li>\n\u003cli>Goats don't like to be alone so you need to have at least two females, ideally three. (Berkeley law allows only two female goats per household. \u003ca href=\"http://library.municode.com/index.aspx?clientId=16308&stateId=5&stateName=California%20\">Oakland law\u003c/a> was only specific about goats not being raised on properties occupied by apartments, hotels or in a business district. \u003ca href=\"http://library.municode.com/index.aspx?clientId=14136&stateId=5&stateName=California%20\">San Francisco law\u003c/a> was only specific about goats not being used for animal sacrifice but did cite a limitation of four small animals total.)\u003c/li>\n\u003cli>Dogs and goats are natural enemies (however, goats and chickens are compatible)\u003c/li>\n\u003cli>\"Goats are not lawnmowers. Many a person has been disappointed when they brought their goats home and expected them to trim the grass, and instead the goats denuded the shrubs and trees first....But the main feed for your goat should always be hay.\"\u003c/li>\n\u003cli>Be prepared to spend $500-600 for a good quality milking doe.\u003c/li>\n\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157624084498472&tags=goats,urbanfarming\" frameborder=\"0\" width=\"700\" height=\"700\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>After the didactic lecture plus Q&A we moved into the experiential goat-handling portion of the class. Blue-eyed Milky Way and bearded Orla May entered the space and brushing and hoof trimming was demonstrated and practiced. Novella went through the motions of demonstrating milking technique but her milker goat Bebe was off getting \u003ca href=\"http://en.wikipedia.org/wiki/Goat\">\"freshened\"\u003c/a> so she was not available for an actual milking demo. That was my only disappointment. I was hoping to witness actual goat milking and possibly have a hands-on experience and tasting. However, taking photos and interacting with these unfamiliar and extremely cute creatures was quite a thrill. \u003c/p>\n\u003cp>The folks attending the class ranged from goat owners to goat-curious. The class was 3 hours long, cost $30 and was kept to a comfortable size so all participants wanting to handle the goats had easy access. Novella brought samples of her own GhostTown Farm goat cheese for tasting and briefly discussed goat milk products. A great class to follow this general introduction would be \"How-To make Goat Milk Cheese, Yogurt and Kefir.\"\u003c/p>\n\u003cp>Novella will be teaching this \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">class again on Sunday, June 20th from 9:30am to 12:30pm\u003c/a>. It will be taught at a house with a backyard so there is more natural space for the goats to wander around. If you are even slightly goat-curious I recommend attending, but register ASAP because her classes sell out quickly. \u003c/p>\n\u003c/ol>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Mother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an Urban Goats 101 class at the BioFuel Oasis.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/novella-goat.jpg\" alt=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" title=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-13562\">\u003cbr>\nMother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an \u003ca href=\"http://www.biofueloasis.com/?page_id=7#urban_farm_class\">Urban Goats 101\u003c/a> class at the \u003ca href=\"http://www.biofueloasis.com/\">BioFuel Oasis\u003c/a>.\u003c/p>\n\u003cp>The BioFuel Oasis is a worker-owned cooperative in Berkeley specializing in ASTM quality biodiesel made from recycled vegetable oil. In addition to supplying BioFuel, they offer urban farming classes in Beekeeping, Raising Chickens & Ducks, Basic Vegetable Fermenting, Raising Milking Goats and other DIY pursuits. \u003c/p>\n\u003cp>Novella Carpenter, an Oakland-based urban farmer (\u003ca href=\"http://ghosttownfarm.wordpress.com/%20\">GhostTown Farm\u003c/a>), owner/worker at BioFuel Oasis, and author of \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of An Urban Farmer\u003c/a> teaches like she writes. Her casual yet methodical approach contains hints of dark humor sprinkled lightly with four letter words. Learning to raise goats in the ghetto had been an iterative process -- there was no definitive \"urban goat manual\" and the lessons learned from owning other city farm animals (chickens, ducks, turkeys, rabbits, pigs) didn't necessarily translate. Throughout the class, Novella shared her methodology along with lists of essential information to raise milking goats in an urban environment. Clearly the need for guidance in urban farming provided inspiration for teaching this class and writing the much needed general manual, \u003cstrong>The Essential Urban Farmer\u003c/strong>, Novella's forthcoming book.\u003c/p>\n\u003cp>I love a good class handout and Novella's 8-page Goat 101 packet was extremely informative and well-organized. It opened with this sobering statement: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Warning:\u003c/strong> No one should enter into goat husbandry without full knowledge that goat ownership is an all-engrossing hobby that will suck up your time and money.\u003c/p>\u003c/blockquote>\n\u003cp>She covered legal issues; dispelled goat myths; described different types and breeds of goats; provided a list of essential housing and caretaking necessities; and shared how to buy, breed, and milk goats.\u003c/p>\n\u003col>\nHere are some goaty reality factors that might stop you from responding to a \u003ca href=\"http://sfbay.craigslist.org/search/grd?query=goats%20\">Craigslist ad\u003c/a> on a whim:\n\u003cli>\nTo keep milking goats lactating they need to be bred annually. So, that means you are also a goat breeder and need to deal with stud services, birthing and (goat) kids.\u003c/li>\n\u003cli>\u003ca href=\"http://fiascofarm.com/goats/buck-wether-info.htm\">Male goats stink\u003c/a> and it is illegal to own them in Berkeley. If your goat gives birth to a male kid you will need to have a plan how to deal with him. Selling, giving away or eating are your basic options.\u003c/li>\n\u003cli>Goats don't like to be alone so you need to have at least two females, ideally three. (Berkeley law allows only two female goats per household. \u003ca href=\"http://library.municode.com/index.aspx?clientId=16308&stateId=5&stateName=California%20\">Oakland law\u003c/a> was only specific about goats not being raised on properties occupied by apartments, hotels or in a business district. \u003ca href=\"http://library.municode.com/index.aspx?clientId=14136&stateId=5&stateName=California%20\">San Francisco law\u003c/a> was only specific about goats not being used for animal sacrifice but did cite a limitation of four small animals total.)\u003c/li>\n\u003cli>Dogs and goats are natural enemies (however, goats and chickens are compatible)\u003c/li>\n\u003cli>\"Goats are not lawnmowers. Many a person has been disappointed when they brought their goats home and expected them to trim the grass, and instead the goats denuded the shrubs and trees first....But the main feed for your goat should always be hay.\"\u003c/li>\n\u003cli>Be prepared to spend $500-600 for a good quality milking doe.\u003c/li>\n\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157624084498472&tags=goats,urbanfarming\" frameborder=\"0\" width=\"700\" height=\"700\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>After the didactic lecture plus Q&A we moved into the experiential goat-handling portion of the class. Blue-eyed Milky Way and bearded Orla May entered the space and brushing and hoof trimming was demonstrated and practiced. Novella went through the motions of demonstrating milking technique but her milker goat Bebe was off getting \u003ca href=\"http://en.wikipedia.org/wiki/Goat\">\"freshened\"\u003c/a> so she was not available for an actual milking demo. That was my only disappointment. I was hoping to witness actual goat milking and possibly have a hands-on experience and tasting. However, taking photos and interacting with these unfamiliar and extremely cute creatures was quite a thrill. \u003c/p>\n\u003cp>The folks attending the class ranged from goat owners to goat-curious. The class was 3 hours long, cost $30 and was kept to a comfortable size so all participants wanting to handle the goats had easy access. Novella brought samples of her own GhostTown Farm goat cheese for tasting and briefly discussed goat milk products. A great class to follow this general introduction would be \"How-To make Goat Milk Cheese, Yogurt and Kefir.\"\u003c/p>\n\u003cp>Novella will be teaching this \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">class again on Sunday, June 20th from 9:30am to 12:30pm\u003c/a>. It will be taught at a house with a backyard so there is more natural space for the goats to wander around. If you are even slightly goat-curious I recommend attending, but register ASAP because her classes sell out quickly. \u003c/p>\n\u003c/ol>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n",
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"excerpt": "Summer is on the way, time for strawberries and cream & do-it-yourself art at the Napa InDIYdependent Culture Faire. And what to do with all the leftovers? Homemade strawberry shortcake, of course!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/diy-stephanie500.jpg\" alt=\"Stephanie Rosenbaum and her wares at DIY fair\" title=\"Steph Squared Cafe-Stephanie Rosenbaum and her wares at InDIYpendent Culture Faire\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13370\">\u003cbr>\n\u003cem>Steph Squared Cafe: Stephanie Rosenbaum and her wares at the InDIYpendent Culture Faire. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Total strangers--pleasant people all, I'm sure, but still, to me completely unknown--are waking up this morning and starting their day with jam from my kitchen. Lemon Lady Marmalade on their scones, perhaps, or Citrus Commotion on their whole-wheat toast, perhaps a little Strawberry Beautiful stirred into their goat-milk yogurt. \u003c/p>\n\u003cp>Before, you had to know me pretty well to score a jar of jam. I made my jams and jellies in very small batches, often from backyard or foraged fruit (blackberries from China Beach were a particular favorite), and bestowed them on holidays and birthdays to family and a few select pals. I wasn't above snooping through the recipients' cabinets a few months later; if the jam was still there, dusty and unopened, they were off the list. There were too many other people (mostly my blood relations, but still) who inhaled the stuff and promptly returned the empty jars, nudging for a refill. \u003c/p>\n\u003cp>But what Moliere said about writing is just as true for jamming: First you do it for love, then for a few close friends, and then for money. After the second Underground Farmers' Market, I had to send a rather abashed note to my circuit of jam fans. \"Remember that jam I gave you for Christmas? I hope you liked it, because there isn't any more. I sold all the rest to strangers. For money.\"\u003c/p>\n\u003cp>This week's foray into jam-commerce was a fun and funky one, the first-ever \u003ca href=\"http://nvarts.org/wandering_rose.shtml\">InDIYpendent Culture Faire\u003c/a> up in Napa. Organized as a benefit for local arts organization Wandering Rose, the Faire is a two-day event continuing today from noon to sundown. On a small-town scale, it's part Burning Man, part Maker's Faire, part all-ages, hands-on, anything-goes art class.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just look for the spray-painted signs and the skate park set up on one side of the parking lot, next to a taco truck (a real one, not a hipster-ironic one) doing a brisk business in tortas and carne asada burritos. \u003c/p>\n\u003cp>Along the walls of the old furniture warehouse there were murals being painted, a bike-repair workshop in progress, a local community garden demonstrating easy backyard composting with buckets of leaves and lawn clippings, a guy drawing an elaborately detailed eight-foot-tall Egyptian mummy in colored chalk, and loads of spray-paint, chalk, and markers to share. A girl in a top hat, looking like Emily the Strange, dreamily marked a pentagram in blue chalk by the entrance. Another pair of girls chalk-traced the outlines of their sneakers, writing \"Have Fun!\" with an arrow pointing inside, and \"No Fun\" with an arrow pointing away.\u003c/p>\n\u003cp>Inside, a dozen tables were loaded with art supplies from feathers and tissue paper to paints, markers, crayons, and ink stamps. A woman sat on the floor in one corner, gluing scraps of cardboard and colored paper onto a panel labeled \"Garbage Art\". Jewelry makers displayed their necklaces draped over old baby dolls and mannequin torsos. There were zines--zines!--and poetry chapbooks, and kids lying on the floor with their arms sleeved in sock puppets. Upstairs, in a warren of small rooms, was a more formal gallery show of paintings photographs, and video art. Of course, there were bands, and teens Dumpster-diving every aesthetic: 80s punk, 90's grunge, guys with Jesus-in-Godspell hair and superhero tights. \u003c/p>\n\u003cp>And among all this art was the Steph Squared Cafe, offering homemade jams, cool gypsy art furniture painted by Stephane von Stephane, and copies of my honey and astrology cookbooks. And yes, the jam did sell, and I hope everyone that bought some is a little happier this morning because of it. \u003c/p>\n\u003cp> But the real sleeper hit of the fair was our last-minute brainwave: bowls of whipped cream and organic strawberries, dished up for $3 a pop. \u003c/p>\n\u003cp>Who wouldn't like strawberries and cream? For such a punk event, there were a whole lot of regular moms and kids, and we were the only dessert in town, and an organic one one at that. The inspiration was a simple one: a kitchen full of too many berries, no room in the fridge and not enough time to turn them all into jam. Enter a half-gallon of cream, a handy whipped-cream dispenser, and sticky-sweet happiness for a whole lot of kids and their parents. \u003c/p>\n\u003cp>While it's hard to improve on the simple perfection of strawberries and cream (the folks at Wimbleton do know their stuff), adding a biscuit and turning the affair into strawberry shortcake is the way to do it. Now, first off: to me, a true strawberry shortcake is based on a biscuit, gentle and flaky and just barely sweetened. You may think that strawberry shortcake is rightly made with those puffy yellow spongecakes sold six to a package in the supermarket, but you'd be wrong. The biscuit's buttery sturdiness of the biscuit against the intense sweet-tartness of the berries, all under a sliding avalanche of real cream just barely whipped: that is what beckons in summer with a true flourish. \u003c/p>\n\u003cp>For Memorial Day, coming a couple of weeks, or the 4th of July, you can add a sprinkle of blueberries for the patriotic red-white-and-blue effect. Biscuit cutters shaped like stars or hearts can give the whole presentation a little whimsy with no more effort than cutting simple circles or triangles. As for the exact layering of the berries and cream, it's up to you. Berries first (to soak the fluffy split biscuit innards with juice), a dollop of cream, then the biscuit top precariously balanced and topped with more cream and berries would be my \u003ci>modus operandi\u003c/i>, but really, there's no way of not to get it right. \u003c/p>\n\u003cp>Do go to the farmers' market for your berries, and taste around to find your favorite variety and grower. Right now, I'm in love with the organic Albion berries from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>, a family operation that sells at the Ferry Plaza, Civic Center, and Alemany markets in San Francisco. But I wouldn't kick the flavorful organic Chandler and Seascape berries from \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farms\u003c/a> out of bed either. You can find them at Oakland's Grand Lake, Marin's Civic Center, and San Francisco's Alemany Markets, among others. \u003c/p>\n\u003cp>Look for berries that are red from stalk to tip (white shoulders and white tips are sure signs of underripeness). And take a deep whiff before you buy: strawberries that smell good, taste good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/strawberry-shortcake.jpg\" alt=\"strawberry shortcake\" title=\"strawberry shortcake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13382\">\u003c/p>\n\u003cp>\u003cstrong>Strawberry Shortcake\u003c/strong>\u003cbr>\nAssemble just before serving, so the biscuits don't get soggy. You can also pass the biscuits, cream, and berries separately and let each person divine their own perfect proportions of biscuit to cream to berries. If desired, you can play around with flavoring for the biscuits. Orange rind? Cardamom? Whatever you like. \u003c/p>\n\u003cp>Serves 6 to 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor the biscuits:\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1/4 cup cornmeal\u003cbr>\n2 1/2 tsp baking powder\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 tsp salt\u003cbr>\n6 tablespoons butter, very cold, cut into cubes\u003cbr>\n1 egg, lightly beaten\u003cbr>\n1/3 cup heavy cream or half-and-half, plus a little extra for brushing tops of biscuits\u003c/p>\n\u003cp>4 cups strawberries, hulled and sliced (2 to 3 pint baskets)\u003cbr>\n2 tablespoons sugar\u003c/p>\n\u003cp>For the cream:\u003cbr>\n1 cup heavy cream\u003cbr>\n1/2 to 2 tablespoons powdered sugar, to taste, optional\u003cbr>\n1 tsp vanilla extract, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 425F. In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. \u003c/p>\n\u003cp>2. Using a pastry blender, a pair of butter knives, or your fingers, cut butter into flour mixture until the butter bits are pea-sized. (You can also pulse briefly in a food processor--faster, but more stuff to clean afterwards.)\u003c/p>\n\u003cp>3. Add egg and cream and stir lightly until mixture just holds together. Knead gently two or three times. On a floured countertop, pat out into a round about 1 inch thick. Using a biscuit cutter or a knife, cut out into rounds or other shapes. Place on a baking sheet and brush lightly with cream. \u003c/p>\n\u003cp>4. Bake 12 to 15 minutes, until pale golden. Remove to a rack to cool.\u003c/p>\n\u003cp>5. While biscuits are baking, mix strawberries and sugar, crushing a few of the berries with a fork, and set aside. As the berries sit, the sugar will draw out the juices to form a garnet-colored puddle that you can dribble inside the biscuits as you go. Lovely.\u003c/p>\n\u003cp>6. Once biscuits are warm, not hot, to the touch, whip the cream until just thickened. If desired, add sugar and vanilla to taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Split each biscuit and place on a plate. Add a spoonful of berries, with juice. Dollop with cream. Top with the other half of the biscuit, some more berries, and more cream. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mural-freefarm500.jpg\" alt=\"Mural at Free Farm by Leanne C. Miller\" title=\"Mural at Free Farm by Leanne C. Miller\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12799\">\u003cbr>\n\u003cem>From graffiti to mural at Free Farm\u003c/em>\u003c/p>\n\u003cp>In a place as densely populated as the Bay Area, one person's bright idea can make a big impact. Just ask Mary Risley, owner of \u003ca href=\"http://www.tantemarie.com\">Tante Marie's Cooking School\u003c/a> and the founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a>. As a cooking teacher, Risley loved being part of San Francisco's vibrant food culture. But she also knew that part of the price of perfection for the city's restaurants, bakeries, cafes, and cooking schools was a willingness to toss anything that wasn't 100% great. Which meant a lot of food--good quality, clean, unused but not sellable--was filling up a lot of dumpsters at the end of every business day.\u003c/p>\n\u003cp>With the city's ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), how could such food get out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry. \u003c/p>\n\u003cp>Looking for a way to start giving back to the city that had nourished her and supported her business, Risley went first to the SF Food Bank, but realized she wanted to be doing a lot more than packing bags of canned goods. So the Food Bank got her in touch with Daily Bread, an organization in Berkeley run by Carolyn North, which picked up unused food and spread it around to the city's homeless shelters and crisis centers. She asked North if she could start a similar organization across the bay, and North agreed, so long as she changed the name. So in 1987, Risley started Food Runners, a nonprofit dedicated to feeding the hungry by reducing food waste. \u003c/p>\n\u003cp>As a businesswoman, Risley wanted to make Food Runners into a professional, easy-to-use system that would be simple and mutually beneficial for both businesses and service organizations. 23 years later, Food Runners relies on a network of 250 volunteers who pick up excess usable food from over 400 sites every weekday, from every type of place from small cafes and big hotels to local schools and corporate cafeterias. The food is delivered by volunteers' car and the company's refrigerated truck to shelters and neighborhood food pantries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623804632613&tags=urbangardens\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>When I managed a cafe in the Ferry Building, I knew that all I had to do was box up our extra pastries at the end of every day. The next morning, a cheerful volunteer would show up, pick up the boxes and sign off on my tax-deductible tally sheet. Later that day, those pastries, made with organic ingredients and fruit from a local family farm, might be feeding parents and kids at a drop-in center for homeless families, or adding a little bit of sweetness to a seniors' lunch.\u003c/p>\n\u003cp>There are other ways to turn waste into resources. The easiest way to start? Drop that banana peel into your green bin. One banana peel multiplied by over 700,000 residents in San Francisco alone means that many tons of food waste (everything from that four-day-old hunk of burrito at the back of the fridge to orange peels and onion skins) are diverted from the waste stream every day via the city's green-waste bins. All that stinky stuff goes to \u003ca href=\"http://www.jepsonprairieorganics.com/\">Jepson Prairie Organics\u003c/a>, a composting facility near Vacaville. Over the course of about 30 days, it's transformed into high-quality compost that's ready for use by local farms, nurseries, and vineyards.\u003c/p>\n\u003cp>Or, what about starting from the very beginning, and growing more food from scratch right here in the city? Even in cities as highly populated as San Francisco, Oakland, and Berkeley, a surprisingly amount of arable land is still available. Just look at the \u003ca href=\"http://www.thefreefarm.org\">Free Farm\u003c/a>, which was started on a vacant lot at Gough and Eddy Streets in January of this year. \u003c/p>\n\u003cp>Pastor Megan Rohrer, a young Lutheran pastor who works with a variety of homeless communities around the city as the executive director of\u003ca href=\"http://www.welcomeministry.org\"> Welcome Ministry\u003c/a>, wanted to expand the work she was doing, going from feeding the hungry of San Francisco to growing food for those same communities. The St. Paulus Lutheran church was willing to offer an empty lot it owned to her and a dedicated community of volunteers to make a garden.\u003c/p>\n\u003cp>Meanwhile Tree, a longtime food-justice activist and community gardener as well as the founder of the Mission's popular \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>, was looking for a place to grow more local food to supply the farmstand. Once Megan's church connections met Tree's gardening expertise, the Free Farm was born. With grants from the Mesa Foundation along with several local Episcopal and Lutheran churches, plus a whole lot of wheelbarrow-pushing volunteer labor, the weedy lot has undergone an astonishing transformation. \u003c/p>\n\u003cp>What was once a trash-strewn, needle-littered eyesore that neighbors called \"The Pit\" is now a welcoming, mural-lined space full of neatly mounded raised beds planted with salad mix, potatoes, beans, broccoli and lettuce. Bricks salvaged from the St. Paulus church (which stood on the space before burning down in 1995) now form strawberry beds on the hillside and a winding spiral bed planted with flowers, herbs, and vegetables. Cold frames and a newly built greenhouse are filled with trays of tiny seedlings, everything from kale to tomatoes to marigolds started from seeds donated by church communities across the country. Bright garden-themed murals by local artist Leanne C. Miller cover the concrete wall on the west side, and there are plans to bring more artists and sculptors into the garden to create site-specific works. \u003c/p>\n\u003cp>Volunteers get down and dirty every Wednesday and Saturday from 10am to 2pm, building infrastructure, hauling mulch, manure and compost, planting seedlings, waterings, and more. A volunteer-made vegan lunch, often featuring produce harvested from the garden, is shared by all. Volunteers will also share in the harvest, with excess supplying the Free Farmstand (Rohrer hopes to establish another neighborhood Free Farmstand on the site) as well as providing fresh local produce for twice-weekly homeless dinners organized by Welcome. (For more information on Welcome's additional garden projects around the Bay Area, go to\u003ca href=\"http://www.urbanshare.org\"> Urban Share\u003c/a>.)\u003c/p>\n\u003cp>At the educational \u003ca href=\"http://www.gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset, weekend workshops teach everything from composting basics to chicken husbandry. Want to spread the word? If you're a San Francisco resident, you can sign up for a three-month gardening and compost educator program that will give you all the necessary tools to teach the basics of urban green gardening and composting. Just want to do a little digging? Volunteer days are Wednesday and Saturdays, 10am to 3pm, with pizza from nearby Arizmendi Bakery to share. The garden's also a great place to get ideas for your own backyard. Organized by concept, there are examples of low-water gardens, native plants, edibles, and more. \u003c/p>\n\u003cp>In association with the SF Parks Trust, the Garden for the Environment is also offering \u003ca href=\"http://www.parksportal.com/EventDetail/tabid/58/eventid/10230/locid/0/orgid/2/dateid/46376/Default.aspx\">Garden City\u003c/a>, a three-part class on creating an urban farm or community garden, on May 2nd, 9th, and 16th. Topics include locating and identifying available land, working with the city to get the proper permits, building a community of volunteers, and the horticultural nuts and bolts of productive edible gardening and landscaping. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And finally, don't forget about what's growing in your own backyard. Want to turn your lawn into a food forest? Check out a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">blog post\u003c/a> about how a week (and a bunch of friends and neighbors) transformed one Oakland bungalow, thanks to the help of permaculture designers \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a>. \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> and \u003ca href=\"http://producetothepeople.org/\">Produce for the People\u003c/a> can help you find, glean or distribute excess fruit in your neighborhood. Got extra lemons or loquats? Don't waste them, share them!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mural-freefarm500.jpg\" alt=\"Mural at Free Farm by Leanne C. Miller\" title=\"Mural at Free Farm by Leanne C. Miller\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12799\">\u003cbr>\n\u003cem>From graffiti to mural at Free Farm\u003c/em>\u003c/p>\n\u003cp>In a place as densely populated as the Bay Area, one person's bright idea can make a big impact. Just ask Mary Risley, owner of \u003ca href=\"http://www.tantemarie.com\">Tante Marie's Cooking School\u003c/a> and the founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a>. As a cooking teacher, Risley loved being part of San Francisco's vibrant food culture. But she also knew that part of the price of perfection for the city's restaurants, bakeries, cafes, and cooking schools was a willingness to toss anything that wasn't 100% great. Which meant a lot of food--good quality, clean, unused but not sellable--was filling up a lot of dumpsters at the end of every business day.\u003c/p>\n\u003cp>With the city's ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), how could such food get out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry. \u003c/p>\n\u003cp>Looking for a way to start giving back to the city that had nourished her and supported her business, Risley went first to the SF Food Bank, but realized she wanted to be doing a lot more than packing bags of canned goods. So the Food Bank got her in touch with Daily Bread, an organization in Berkeley run by Carolyn North, which picked up unused food and spread it around to the city's homeless shelters and crisis centers. She asked North if she could start a similar organization across the bay, and North agreed, so long as she changed the name. So in 1987, Risley started Food Runners, a nonprofit dedicated to feeding the hungry by reducing food waste. \u003c/p>\n\u003cp>As a businesswoman, Risley wanted to make Food Runners into a professional, easy-to-use system that would be simple and mutually beneficial for both businesses and service organizations. 23 years later, Food Runners relies on a network of 250 volunteers who pick up excess usable food from over 400 sites every weekday, from every type of place from small cafes and big hotels to local schools and corporate cafeterias. The food is delivered by volunteers' car and the company's refrigerated truck to shelters and neighborhood food pantries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623804632613&tags=urbangardens\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>When I managed a cafe in the Ferry Building, I knew that all I had to do was box up our extra pastries at the end of every day. The next morning, a cheerful volunteer would show up, pick up the boxes and sign off on my tax-deductible tally sheet. Later that day, those pastries, made with organic ingredients and fruit from a local family farm, might be feeding parents and kids at a drop-in center for homeless families, or adding a little bit of sweetness to a seniors' lunch.\u003c/p>\n\u003cp>There are other ways to turn waste into resources. The easiest way to start? Drop that banana peel into your green bin. One banana peel multiplied by over 700,000 residents in San Francisco alone means that many tons of food waste (everything from that four-day-old hunk of burrito at the back of the fridge to orange peels and onion skins) are diverted from the waste stream every day via the city's green-waste bins. All that stinky stuff goes to \u003ca href=\"http://www.jepsonprairieorganics.com/\">Jepson Prairie Organics\u003c/a>, a composting facility near Vacaville. Over the course of about 30 days, it's transformed into high-quality compost that's ready for use by local farms, nurseries, and vineyards.\u003c/p>\n\u003cp>Or, what about starting from the very beginning, and growing more food from scratch right here in the city? Even in cities as highly populated as San Francisco, Oakland, and Berkeley, a surprisingly amount of arable land is still available. Just look at the \u003ca href=\"http://www.thefreefarm.org\">Free Farm\u003c/a>, which was started on a vacant lot at Gough and Eddy Streets in January of this year. \u003c/p>\n\u003cp>Pastor Megan Rohrer, a young Lutheran pastor who works with a variety of homeless communities around the city as the executive director of\u003ca href=\"http://www.welcomeministry.org\"> Welcome Ministry\u003c/a>, wanted to expand the work she was doing, going from feeding the hungry of San Francisco to growing food for those same communities. The St. Paulus Lutheran church was willing to offer an empty lot it owned to her and a dedicated community of volunteers to make a garden.\u003c/p>\n\u003cp>Meanwhile Tree, a longtime food-justice activist and community gardener as well as the founder of the Mission's popular \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>, was looking for a place to grow more local food to supply the farmstand. Once Megan's church connections met Tree's gardening expertise, the Free Farm was born. With grants from the Mesa Foundation along with several local Episcopal and Lutheran churches, plus a whole lot of wheelbarrow-pushing volunteer labor, the weedy lot has undergone an astonishing transformation. \u003c/p>\n\u003cp>What was once a trash-strewn, needle-littered eyesore that neighbors called \"The Pit\" is now a welcoming, mural-lined space full of neatly mounded raised beds planted with salad mix, potatoes, beans, broccoli and lettuce. Bricks salvaged from the St. Paulus church (which stood on the space before burning down in 1995) now form strawberry beds on the hillside and a winding spiral bed planted with flowers, herbs, and vegetables. Cold frames and a newly built greenhouse are filled with trays of tiny seedlings, everything from kale to tomatoes to marigolds started from seeds donated by church communities across the country. Bright garden-themed murals by local artist Leanne C. Miller cover the concrete wall on the west side, and there are plans to bring more artists and sculptors into the garden to create site-specific works. \u003c/p>\n\u003cp>Volunteers get down and dirty every Wednesday and Saturday from 10am to 2pm, building infrastructure, hauling mulch, manure and compost, planting seedlings, waterings, and more. A volunteer-made vegan lunch, often featuring produce harvested from the garden, is shared by all. Volunteers will also share in the harvest, with excess supplying the Free Farmstand (Rohrer hopes to establish another neighborhood Free Farmstand on the site) as well as providing fresh local produce for twice-weekly homeless dinners organized by Welcome. (For more information on Welcome's additional garden projects around the Bay Area, go to\u003ca href=\"http://www.urbanshare.org\"> Urban Share\u003c/a>.)\u003c/p>\n\u003cp>At the educational \u003ca href=\"http://www.gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset, weekend workshops teach everything from composting basics to chicken husbandry. Want to spread the word? If you're a San Francisco resident, you can sign up for a three-month gardening and compost educator program that will give you all the necessary tools to teach the basics of urban green gardening and composting. Just want to do a little digging? Volunteer days are Wednesday and Saturdays, 10am to 3pm, with pizza from nearby Arizmendi Bakery to share. The garden's also a great place to get ideas for your own backyard. Organized by concept, there are examples of low-water gardens, native plants, edibles, and more. \u003c/p>\n\u003cp>In association with the SF Parks Trust, the Garden for the Environment is also offering \u003ca href=\"http://www.parksportal.com/EventDetail/tabid/58/eventid/10230/locid/0/orgid/2/dateid/46376/Default.aspx\">Garden City\u003c/a>, a three-part class on creating an urban farm or community garden, on May 2nd, 9th, and 16th. Topics include locating and identifying available land, working with the city to get the proper permits, building a community of volunteers, and the horticultural nuts and bolts of productive edible gardening and landscaping. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, don't forget about what's growing in your own backyard. Want to turn your lawn into a food forest? Check out a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">blog post\u003c/a> about how a week (and a bunch of friends and neighbors) transformed one Oakland bungalow, thanks to the help of permaculture designers \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a>. \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> and \u003ca href=\"http://producetothepeople.org/\">Produce for the People\u003c/a> can help you find, glean or distribute excess fruit in your neighborhood. Got extra lemons or loquats? Don't waste them, share them!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>For years, the backyard of Christina Vickory and Sally Carter's Oakland bungalow was just that: a nominally-green space with a scraggly lawn shaded by a few overgrown trees--a huge loquat, a sprawling pineapple guava, a peach tree that rarely fruited--and backed by a wall drooping with ivy and some aggressively thorny, spiderwebby blackberry vines. There was a nice deck, good for the occasional summer beers and barbecue, but otherwise, the yard was just there, edged by a wide concrete driveway that ran alongside the house towards a small, stand-alone garage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/side_before300.jpg\" alt=\"Side before Planting Justice renovation. Photo by Sally Carter.\" title=\"Side before Planting Justice renovation. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12589\">\u003cbr>\n\u003cem>Side of house before Planting Justice renovation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>The front yard wasn't much better, just a square of lawn plus a couple of overgrown rhododendrons, a camellia, and too much evidence that some local feral cats were enjoying the dirt more than the plants (or the owners) were. \u003c/p>\n\u003cp>All that changed over Easter weekend. Early that Saturday morning, Gavin Raders, Haleh Zandi, and Andrew Chahrour of \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a> arrived in a pickup truck and dumped a ton of sweet-smelling fir-chip mulch and a ton of compost in the parking space outside the house. Along with the compost and mulch came slabs of redwood (recycled from an old barn) for planters, piles of rock and used brick for walls and paths, lengths of PVC pipe and hose to channel laundry and bathtub runoff into a tree-watering greywater system, and finally, dozens and dozens of fruit trees, vegetable starts, berry bushes, herbs, and flowers. \u003c/p>\n\u003cp> A disused yard was about to become a year-round food forest, and what was once not much of anything was going to start producing a whole lot of everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But first, there was a whole lot of digging, hauling, and drilling to be done. The crew, old friends of Vickory and Carter's, were all women in their 40s, lured by the promise of \"eating off the farm\" once the garden was up and running. The first task? Building a raised bed along what was once the driveway, backed with wood slats, edged in with rocks and filled in with compost. Besides providing some 60 square feet of growing space, the heavy mulching alongside promised to cure the area's flooding problem by soaking up excess rain runoff from the roof and drain spouts. (A foot-deep catchment hole, filled in with mulch, was dug out right at the edge of the drain spout.) \u003c/p>\n\u003cp>By the time I arrived, the crew was busy ferrying rocks from truck to wheelbarrow to driveway. Once the rock wall was laid, we scooped, pushed, and dumped wheelbarrow after wheelbarrow of compost and mulch. Finally, the fun part: nestling in dozens of plants, from strawberries and bok choy to collards and cilantro. Suddenly, what was once just weedy concrete was the start of a food garden. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed_side300.jpg\" alt=\"Raised bed on side of house. Photo by Sally Carter.\" title=\"Raised bed on side of house. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12593\">\u003cbr>\n\u003cem>Raised bed on side of house. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>It was still only the beginning of a long, sweaty day. Having spent six months as an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC, I knew how heavy a wheelbarrow full of compost gets--not to mention how long it takes to fill up, one shovelful at a time. Luckily, though, this was a crowd of can-do ladies (and butches), so the work got done, brick by brick and spade by spade. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/wheelbarrow500.jpg\" alt=\"planting the garden using a wheelbarrow\" title=\"planting the garden using a wheelbarrow\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12595\">\u003cbr>\n\u003cem>Susie and Heather using the wheelbarrow. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>Vickory, who practices somatic bodywork and Tantric counseling, and Carter, an elementary school teacher, weren't gardeners by nature. For several years, they'd been renting out their Oakland house while living in a high-rise apartment with a pretty view but no green space along Lake Merritt. Once they gave up the apartment and moved back into their house, however, Vickory found herself wondering how they could make their life there more productive and sustainable. Reading books like193339207X \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193339207X/kqedorg-20\">Food Not Lawns\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1603580298/kqedorg-20\">Gaia's Garden\u003c/a>, then hearing local urban farmer Novella Carpenter read from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594202214/kqedorg-20\">Farm City\u003c/a>, her memoir of starting a micro-farm on an abandoned lot in East Oakland, made her look at their backyard in a new way. After all, she and Carter were already paying the mortgage on their green space; they wouldn't have to rely on the hopefully-benign neglect of an absentee landlord or city council. \u003c/p>\n\u003cp>And she liked the holistic concepts embodied in the idea of a permaculture system. It was a lot like Indian ideas of ayurveda, which she had been studying as part of a longtime spiritual practice. You didn't just stick some plants into the dirt, ply them with fertilizer and spray down the weeds and bugs with chemicals; instead, you took a whole-earth, whole-body approach, putting companionable plants together, choosing ornamentals whose nectar-producing flowers would support pollinating bees and wasps, building a whole small but self-sustaining ecosystem in which agriculture followed the dictates of nature, rather than the other way around. \u003c/p>\n\u003cp>At first, the couple planned to set up their edible garden themselves. They got several of their overgrown trees and shrubs heavily pruned back or removed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_before500.jpg\" alt=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" title=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12587\">\u003cbr>\n\u003cem>The yard before the Planting Justice transformation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>Now the yard was sunnier, but the bare spaces felt almost accusatory. \u003ci>OK, tree killer,\u003c/i> they seemed to be saying. \u003ci>Now what? \u003c/i> Then, at a local permaculture class, they met Gavin Raders, co-founder of Planting Justice. \u003c/p>\n\u003cp>A social-justice activist turned permaculture gardener, Raders and his partner Haleh Zandi had recently started \u003ca href=\"http://www.plantingjustice.org/about-us\">Planting Justice\u003c/a> as a non-profit group addressing urban food-security issues, one edible garden at a time. The high price of many permaculture workshops and installations--which pretty much insured access only to well-off, white-collar urbanites--seemed out of whack with permaculture's basic tenants of sustainability and self-sufficiency. Sure, hard-earned skills and knowledge should be valued, but shouldn't they also be shared? Planting Justice would try to do both, by offering garden design, installation, and support at a fair price while using the profits to support similar work in low-income communities. They looked for clients who were willing to become gardeners and partners in the process. The more labor a client could round up, the more affordable the garden installation would be. \u003c/p>\n\u003cp>Once Vickory and Carter heard that the price that they'd pay for their garden would help pay for another affordable garden elsewhere in Oakland, they signed up on the spot. \u003c/p>\n\u003cp>Meanwhile, back in the yard, pieces of salvaged redwood (preferred because it lasts forever and doesn't rot) were being sawed and drilled into long planters shaped to flank the deck. Sunshine that once just heated up a slab of concrete would soon be feeding blueberry bushes, tomatoes, zucchini, and greens. Once the planters were built, more compost comes in. We started the day kidding that Susie, a chiropractor, was just there to drum up new clients. By now, after umpteen wheelbarrow trips, her skills are starting to look pretty appealing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed500.jpg\" alt=\"Planters shaped to flank the decks. Photo by Sally Carter.\" title=\"Planters shaped to flank the decks. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12597\">\u003cbr>\n\u003cem>Planters shaped to flank the decks. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At one p.m., it's time to break for hand-washing and lunch. A couple of zealous stragglers are bullied away from their shovels and brought inside. We clasp hands as Vickory recites a Hindu blessing in Sanskrit, expressing thanks to the earth, the spirits of creation, and all those whose work put the food on our table. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ChristinaGavin500.jpg\" alt=\"Christina and Gavin and the lunch spread.\" title=\"Christina and Gavin and the lunch spread.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12599\">\u003cbr>\n\u003cem>Christina and Gavin and the lunch spread.\u003c/em>\u003c/p>\n\u003cp>Then we dig into hummus and salad (with sugar-snap peas and lettuce brought over from my own community-garden plot), roasted potatoes and carrots, pita bread and quinoa salad, crock-pot chicken, olives and feta, cool iced tea and white sangria, all made by Christina. Andrew, our greywater expert, notes that this is their first garden project not fueled by take-out burritos. The food is fantastic and gets us ready to dig holes for the dozen fruit trees that in a few years will be producing Dapple Dandy pluots, sweet cherries, Pink Lady and Fuji apples, pears and white peaches, mulberries, Meyer lemons and tangerines. \u003c/p>\n\u003cp>Raspberry canes go into a trench of compost behind the garage, next to the compost bin. Once the ivy is stripped from the back fence, it's replaced by thornless blackberry and boysenberry vines, fronted by squat bush beans. Elegant red currant and gooseberry plants go in alongside the trees. A rhubarb crown is planted specifically for me, I'm told, to be turned into pies, compotes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">jam\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/herb_spiral_build500.jpg\" alt=\"Building the herb spiral. Photo by Sally Carter.\" title=\"Building the herb spiral. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12601\">\u003cbr>\n\u003cem>Building the herb spiral. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At the foot of the deck steps, we learn to build an herb spiral, an ingenious way to squeeze a 25-foot strip of plantings into a five-foot-wide circle. Once the circle is marked, we use bricks and a measuring tape to lay out a gentle curve that coils inward in a one-foot-wide spiral. Seven bricks high at the center, it tapers down to three bricks high at the outer edge. Filled with soil and compost, it's planted with a range of culinary and medicinal herbs. Those that like it dry (woody Mediterranean plants like thyme, rosemary, and lavender) go at the top, while thirsty plants like parsley and cilantro go at the bottom. The idea? Water will run down through the soil, leaving the top plants dryer while soaking the lower ones. \u003c/p>\n\u003cp>It's pretty and surprisingly easy to build. Vickory is entranced, and now wants to build spirals for everything. Veggie spirals! Flower spirals! Tree spirals!\u003c/p>\n\u003cp>Finally, by seven p.m, we knock off for the day, toasting our work with beers and aching muscles. The work's nowhere near finished; Easter morning finds a smaller crew out in the rain, still digging and hauling. Although the original plan, including the greywater system, was projected to be in place in only two days, it takes the better part of a week to finish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/grey_h2o_piping300.jpg\" alt=\"Grey water piping. Photo by Sally Carter.\" title=\"Grey water piping. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12603\">\u003cbr>\n\u003cem>Greywater piping. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>The heavy clay soil, lumpy and uneven from all the dirt thrown up and trampled, had to be leveled with more digging. The last piles of mulch and compost have to be brought in off the street. More rocks are hauled in, to build a low wall along the edge of the front yard. Mulch is spread over what was once the front lawn, dotted with native perennials meant to create a living fence for both prettiness and privacy. \u003c/p>\n\u003cp>Exhausted yet satisfied, Vickory and Carter are still a little amazed at the transformation their week-long project has produced. And not just in their yard. As they hauled and dug, new neighbors stopped by to say hello. Old neighbors they'd never met came by, too, offering advice. One man told them that a guy up the street was a beekeeper, and might have honey to swap for vegetables. \u003c/p>\n\u003cp>Looking out at the long, tidy rows of vegetables ready to grow, we think about starting a tiny community supported agriculture (CSA) among the friends who'd helped out, trading weekly bags of vegetables for massages, say. Over bowls of veggie chili brought over by a neighbor, we toast the future of the garden, 3000 square feet of beautiful potential. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_after500.jpg\" alt=\"The yard after the remodel. Photo by Sally Carter.\" title=\"The yard after the remodel. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12605\">\u003cbr>\n\u003cem>The yard after the remodel. Photo by Sally Carter.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, the backyard of Christina Vickory and Sally Carter's Oakland bungalow was just that: a nominally-green space with a scraggly lawn shaded by a few overgrown trees--a huge loquat, a sprawling pineapple guava, a peach tree that rarely fruited--and backed by a wall drooping with ivy and some aggressively thorny, spiderwebby blackberry vines. There was a nice deck, good for the occasional summer beers and barbecue, but otherwise, the yard was just there, edged by a wide concrete driveway that ran alongside the house towards a small, stand-alone garage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/side_before300.jpg\" alt=\"Side before Planting Justice renovation. Photo by Sally Carter.\" title=\"Side before Planting Justice renovation. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12589\">\u003cbr>\n\u003cem>Side of house before Planting Justice renovation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>The front yard wasn't much better, just a square of lawn plus a couple of overgrown rhododendrons, a camellia, and too much evidence that some local feral cats were enjoying the dirt more than the plants (or the owners) were. \u003c/p>\n\u003cp>All that changed over Easter weekend. Early that Saturday morning, Gavin Raders, Haleh Zandi, and Andrew Chahrour of \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a> arrived in a pickup truck and dumped a ton of sweet-smelling fir-chip mulch and a ton of compost in the parking space outside the house. Along with the compost and mulch came slabs of redwood (recycled from an old barn) for planters, piles of rock and used brick for walls and paths, lengths of PVC pipe and hose to channel laundry and bathtub runoff into a tree-watering greywater system, and finally, dozens and dozens of fruit trees, vegetable starts, berry bushes, herbs, and flowers. \u003c/p>\n\u003cp> A disused yard was about to become a year-round food forest, and what was once not much of anything was going to start producing a whole lot of everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, there was a whole lot of digging, hauling, and drilling to be done. The crew, old friends of Vickory and Carter's, were all women in their 40s, lured by the promise of \"eating off the farm\" once the garden was up and running. The first task? Building a raised bed along what was once the driveway, backed with wood slats, edged in with rocks and filled in with compost. Besides providing some 60 square feet of growing space, the heavy mulching alongside promised to cure the area's flooding problem by soaking up excess rain runoff from the roof and drain spouts. (A foot-deep catchment hole, filled in with mulch, was dug out right at the edge of the drain spout.) \u003c/p>\n\u003cp>By the time I arrived, the crew was busy ferrying rocks from truck to wheelbarrow to driveway. Once the rock wall was laid, we scooped, pushed, and dumped wheelbarrow after wheelbarrow of compost and mulch. Finally, the fun part: nestling in dozens of plants, from strawberries and bok choy to collards and cilantro. Suddenly, what was once just weedy concrete was the start of a food garden. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed_side300.jpg\" alt=\"Raised bed on side of house. Photo by Sally Carter.\" title=\"Raised bed on side of house. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12593\">\u003cbr>\n\u003cem>Raised bed on side of house. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>It was still only the beginning of a long, sweaty day. Having spent six months as an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC, I knew how heavy a wheelbarrow full of compost gets--not to mention how long it takes to fill up, one shovelful at a time. Luckily, though, this was a crowd of can-do ladies (and butches), so the work got done, brick by brick and spade by spade. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/wheelbarrow500.jpg\" alt=\"planting the garden using a wheelbarrow\" title=\"planting the garden using a wheelbarrow\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12595\">\u003cbr>\n\u003cem>Susie and Heather using the wheelbarrow. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>Vickory, who practices somatic bodywork and Tantric counseling, and Carter, an elementary school teacher, weren't gardeners by nature. For several years, they'd been renting out their Oakland house while living in a high-rise apartment with a pretty view but no green space along Lake Merritt. Once they gave up the apartment and moved back into their house, however, Vickory found herself wondering how they could make their life there more productive and sustainable. Reading books like193339207X \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193339207X/kqedorg-20\">Food Not Lawns\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1603580298/kqedorg-20\">Gaia's Garden\u003c/a>, then hearing local urban farmer Novella Carpenter read from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594202214/kqedorg-20\">Farm City\u003c/a>, her memoir of starting a micro-farm on an abandoned lot in East Oakland, made her look at their backyard in a new way. After all, she and Carter were already paying the mortgage on their green space; they wouldn't have to rely on the hopefully-benign neglect of an absentee landlord or city council. \u003c/p>\n\u003cp>And she liked the holistic concepts embodied in the idea of a permaculture system. It was a lot like Indian ideas of ayurveda, which she had been studying as part of a longtime spiritual practice. You didn't just stick some plants into the dirt, ply them with fertilizer and spray down the weeds and bugs with chemicals; instead, you took a whole-earth, whole-body approach, putting companionable plants together, choosing ornamentals whose nectar-producing flowers would support pollinating bees and wasps, building a whole small but self-sustaining ecosystem in which agriculture followed the dictates of nature, rather than the other way around. \u003c/p>\n\u003cp>At first, the couple planned to set up their edible garden themselves. They got several of their overgrown trees and shrubs heavily pruned back or removed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_before500.jpg\" alt=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" title=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12587\">\u003cbr>\n\u003cem>The yard before the Planting Justice transformation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>Now the yard was sunnier, but the bare spaces felt almost accusatory. \u003ci>OK, tree killer,\u003c/i> they seemed to be saying. \u003ci>Now what? \u003c/i> Then, at a local permaculture class, they met Gavin Raders, co-founder of Planting Justice. \u003c/p>\n\u003cp>A social-justice activist turned permaculture gardener, Raders and his partner Haleh Zandi had recently started \u003ca href=\"http://www.plantingjustice.org/about-us\">Planting Justice\u003c/a> as a non-profit group addressing urban food-security issues, one edible garden at a time. The high price of many permaculture workshops and installations--which pretty much insured access only to well-off, white-collar urbanites--seemed out of whack with permaculture's basic tenants of sustainability and self-sufficiency. Sure, hard-earned skills and knowledge should be valued, but shouldn't they also be shared? Planting Justice would try to do both, by offering garden design, installation, and support at a fair price while using the profits to support similar work in low-income communities. They looked for clients who were willing to become gardeners and partners in the process. The more labor a client could round up, the more affordable the garden installation would be. \u003c/p>\n\u003cp>Once Vickory and Carter heard that the price that they'd pay for their garden would help pay for another affordable garden elsewhere in Oakland, they signed up on the spot. \u003c/p>\n\u003cp>Meanwhile, back in the yard, pieces of salvaged redwood (preferred because it lasts forever and doesn't rot) were being sawed and drilled into long planters shaped to flank the deck. Sunshine that once just heated up a slab of concrete would soon be feeding blueberry bushes, tomatoes, zucchini, and greens. Once the planters were built, more compost comes in. We started the day kidding that Susie, a chiropractor, was just there to drum up new clients. By now, after umpteen wheelbarrow trips, her skills are starting to look pretty appealing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed500.jpg\" alt=\"Planters shaped to flank the decks. Photo by Sally Carter.\" title=\"Planters shaped to flank the decks. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12597\">\u003cbr>\n\u003cem>Planters shaped to flank the decks. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At one p.m., it's time to break for hand-washing and lunch. A couple of zealous stragglers are bullied away from their shovels and brought inside. We clasp hands as Vickory recites a Hindu blessing in Sanskrit, expressing thanks to the earth, the spirits of creation, and all those whose work put the food on our table. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ChristinaGavin500.jpg\" alt=\"Christina and Gavin and the lunch spread.\" title=\"Christina and Gavin and the lunch spread.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12599\">\u003cbr>\n\u003cem>Christina and Gavin and the lunch spread.\u003c/em>\u003c/p>\n\u003cp>Then we dig into hummus and salad (with sugar-snap peas and lettuce brought over from my own community-garden plot), roasted potatoes and carrots, pita bread and quinoa salad, crock-pot chicken, olives and feta, cool iced tea and white sangria, all made by Christina. Andrew, our greywater expert, notes that this is their first garden project not fueled by take-out burritos. The food is fantastic and gets us ready to dig holes for the dozen fruit trees that in a few years will be producing Dapple Dandy pluots, sweet cherries, Pink Lady and Fuji apples, pears and white peaches, mulberries, Meyer lemons and tangerines. \u003c/p>\n\u003cp>Raspberry canes go into a trench of compost behind the garage, next to the compost bin. Once the ivy is stripped from the back fence, it's replaced by thornless blackberry and boysenberry vines, fronted by squat bush beans. Elegant red currant and gooseberry plants go in alongside the trees. A rhubarb crown is planted specifically for me, I'm told, to be turned into pies, compotes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">jam\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/herb_spiral_build500.jpg\" alt=\"Building the herb spiral. Photo by Sally Carter.\" title=\"Building the herb spiral. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12601\">\u003cbr>\n\u003cem>Building the herb spiral. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At the foot of the deck steps, we learn to build an herb spiral, an ingenious way to squeeze a 25-foot strip of plantings into a five-foot-wide circle. Once the circle is marked, we use bricks and a measuring tape to lay out a gentle curve that coils inward in a one-foot-wide spiral. Seven bricks high at the center, it tapers down to three bricks high at the outer edge. Filled with soil and compost, it's planted with a range of culinary and medicinal herbs. Those that like it dry (woody Mediterranean plants like thyme, rosemary, and lavender) go at the top, while thirsty plants like parsley and cilantro go at the bottom. The idea? Water will run down through the soil, leaving the top plants dryer while soaking the lower ones. \u003c/p>\n\u003cp>It's pretty and surprisingly easy to build. Vickory is entranced, and now wants to build spirals for everything. Veggie spirals! Flower spirals! Tree spirals!\u003c/p>\n\u003cp>Finally, by seven p.m, we knock off for the day, toasting our work with beers and aching muscles. The work's nowhere near finished; Easter morning finds a smaller crew out in the rain, still digging and hauling. Although the original plan, including the greywater system, was projected to be in place in only two days, it takes the better part of a week to finish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/grey_h2o_piping300.jpg\" alt=\"Grey water piping. Photo by Sally Carter.\" title=\"Grey water piping. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12603\">\u003cbr>\n\u003cem>Greywater piping. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>The heavy clay soil, lumpy and uneven from all the dirt thrown up and trampled, had to be leveled with more digging. The last piles of mulch and compost have to be brought in off the street. More rocks are hauled in, to build a low wall along the edge of the front yard. Mulch is spread over what was once the front lawn, dotted with native perennials meant to create a living fence for both prettiness and privacy. \u003c/p>\n\u003cp>Exhausted yet satisfied, Vickory and Carter are still a little amazed at the transformation their week-long project has produced. And not just in their yard. As they hauled and dug, new neighbors stopped by to say hello. Old neighbors they'd never met came by, too, offering advice. One man told them that a guy up the street was a beekeeper, and might have honey to swap for vegetables. \u003c/p>\n\u003cp>Looking out at the long, tidy rows of vegetables ready to grow, we think about starting a tiny community supported agriculture (CSA) among the friends who'd helped out, trading weekly bags of vegetables for massages, say. Over bowls of veggie chili brought over by a neighbor, we toast the future of the garden, 3000 square feet of beautiful potential. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Strawberry-Rhubarb Preserves ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/strawberries500.jpg\" alt=\"strawberries - photo by Stephane von Stephane\" title=\"strawberries - photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12390\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Range through the jam shelves of your local fancy-food shop (or your own pantry), and you'll find a lot of fancy-pants jam. You know the kind I mean: the ones with four fruits and three spices and a couple of liqueurs thrown in, the kiwi-lime-guava preserves, the blueberry-tangerine-coriander-gewurztraminer jellies. These are especially prevalent in tourist areas with gourmet pretensions (hello, Napa!) where the desired clientele is looking for pricier thrills than the usual fudge and hot sauce.\u003c/p>\n\u003cp>Someone, maybe you, is buying these, opening the jar once, and then consigning it to a sticky eternity behind the tarragon-Riesling mustard in the fridge door. And short of being dug out once more to glaze a chicken breast, there it stays, while on the front shelf the plain old jar of Smuckers strawberry is replaced again and again. \u003c/p>\n\u003cp>How do I know this? Because I'm insatiably, sneakily curious about everyone's eating and shopping habits. Lately I've been doing a lot of house-sitting for friends (and friends of friends), and I'll admit it: if I'm sleeping in your house, whatever is under your bed or stashed in your medicine cabinets is safe from me. Furry pink handcuffs, the leftover magic mushrooms from Burning Man, leather whatever: I'll never even bother to look. \u003c/p>\n\u003cp>By the time you get back, however, I will be able to give you a full inventory of your kitchen. I will know if you have a muffin pan (and puzzle mightily for hours if you don't), whether you drink tea or coffee, and where you keep the grater and the whisks. Is your baking powder is this year's vintage or bought 3 boyfriends ago? Did you even know there was a unopened package of candied ginger at the back of the cupboard next to the fridge? I won't drain your special single malt or break into the $10 Scharffenberger baking bar, but I'll know you better by the company your pantry keeps. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what you're not eating are those fancy jams. I also know this because, like most beginning jam makers, I used to make those kinds of jams, and give them to you as lovely house presents at any opportunity. The rum-brown-sugar-peach-nectarine preserves, I was so proud of them! The Meyer lemon chutney from food writer/novelist Laurie Colwin's recipe, carefully aged for a couple months just as she recommends. Blueberry with Cointreau, plums with Bordeaux: I made them, you accepted them with grace (thanks, Mom!) and then you hinted, ever so gently, that maybe you didn't want rum anything on your toast in the morning. What you wanted was what everyone wants: Strawberry jam. Apricot preserves. Blackberry jelly. Raspberry jam, straight up and tasting of summery sun-warmed fruit, with just enough sugar to round out the fruit's natural sweetness.\u003c/p>\n\u003cp>So these are the jams I make now, and if you want the recipients of your jam-making largesse to actually devour your wares with pleasure, rather than sadly leaving them on the shelf, testaments to more good will than good mornings, this is what you will do, too. \u003c/p>\n\u003cp>Start with the best and most-loved, strawberry jam. But not the easiest. For all its gingham-y, morning-in-America, \u003ci> come on in and sit right down and make yourself at home\u003c/i> aura, the strawberry actually has some fussy little habits. For starters, pectin. Or the lack of it: strawberries are right up there with cherries in the low-pectin pantheon. Which means that unlike its high-pectin friend, the blackberry (which practically jams itself given a little sugar and a quick, frothing boil), strawberries need a little persuasion to form anything like a gel. \u003c/p>\n\u003cp>You could, of course, get a bottle of Sure-Jel or a packet of powdered pectin and make perfectly bounceable strawberry jam every time. I never do. There's nothing wrong with packaged pectin; it's a natural product, usually derived from apples or lemons. But a fruit mixture gels when the pectin is exposed to a particular ratio of sugar to acid. When you bump up the amount of pectin in the mix, you have to add a correspondingly large amount of sugar to make the science work. You'll get a firm set, but the resulting jam will be, to my taste, unremittingly sweet. \u003c/p>\n\u003cp>Anyway, there's no need. In my experience, you can make jam from just about anything using nothing more than fruit, sugar, and a lemon or two. Simple, easy, and spontaneous, depending on what's ripe in your backyard, your neighbor's yard or at the market. \u003c/p>\n\u003cp>So, back to our little diva princess, the strawberry. Her real friends are the best and oldest ones: sugar and time. But let me introduce her newest BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see. It's a perennial plant, growing from a crown and sending up long, celery-like stalks every spring that start out green and flush pink-red as the weather warms. The broad leaves look like spinach, but are mildly toxic and should never be eaten. \u003c/p>\n\u003cp>Sometimes called pie plant, rhubarb is one of the happiest harbingers of spring, arriving just as the first strawberries begin to appear in the market, a welcome tang of fruity pink at a time when the delights of local cherries and apricots are still a good month away. You can match rhubarb with strawberry in any ratio: a lot of rhubarb with just a few berries for sweetness, or plenty of strawberries with just a little rhubarb for texture and tartness. Which reminds me: if you've never had rhubarb before, you won't forget your first taste of it raw. Like sorrel, another lively spring arrival, it's tongue-twistingly sour. \u003c/p>\n\u003cp>Crunchy-firm when raw, rhubarb collapses when cooked into what can only be described as a lush stringiness. The easiest way to cook it is as a simple compote: chopped rhubarb tossed with sugar, left to sit for 15 minutes or so, then gently simmered until tender. If you're adding strawberries, just toss them into the rhubarb off the heat and let them soften in the residual warmth. It's good hot, cold, by itself, spooned over ice cream or mixed into yogurt. \u003c/p>\n\u003cp>After years of loving strawberry-rhubarb compote every spring, it seemed only natural to try adding some to my strawberry preserves. This would thicken up the runniness that these preserves can be heir to, while adding a dimension of fruity tartness. \u003c/p>\n\u003cp>For the first step, you'll need to macerate the strawberries in sugar for anywhere from 4 to 8 hours, i.e., overnight. You nip off the green hulls and cut up the berries--halves if small, quarters or smaller if large--and put them in a large glass or ceramic bowl. Sprinkle on the sugar, mix gently, cover and walk away. If it's very hot where you are, put them in the fridge, but otherwise, room temp is fine. Every couple of hours, if you think of it, give them a gentle stir to make sure the sugar is dissolving evenly. \u003c/p>\n\u003cp>By morning, the sugar will have draw out much of the liquid trapped inside the berries, and you'll have some slightly shrunken-looking berries floating in a lot of cough-syrup-red liquid. Add the juice of a lemon and the chopped rhubarb, then dump the whole thing into a non-aluminum pot. Bring to a simmer and let cook for 2 or 3 minutes, then pour back to the big bowl. \u003c/p>\n\u003cp>Cover again, this time with a clean dish towel so steam can escape, and let sit for another 4 to 6 hours. Look again, and you'll see some now majorly shrunken berries and cubes of rhubarb bobbing in even more, now slightly darker, red liquid. You're getting close now!\u003c/p>\n\u003cp>Now, here's the trick, and credit goes to the sublime Helen Witty, whose books \u003ca href=\"http://www.amazon.com/Fancy-Pantry-Helen-Witty/dp/089480037X\">Fancy Pantry\u003c/a> and \u003ca href=\"http://www.amazon.com/Good-Stuff-Cookbook-Over-Delicacies/dp/0761102876/ref=sr_1_1?ie=UTF8&s=books&qid=1271009251&sr=1-1\">Good Stuff\u003c/a> (now both out of print, but available at amazon.com or the library) are infallible resources for all kinds of pantry-stocking recipes. \u003c/p>\n\u003cp>So, put a colander over a large, preferably wide and short (rather than narrow and tall) non-aluminum pot. Dump in your strawberry mixture and let all the liquid drain into the pot. Set the fruit-filled colander aside, and bring the liquid to a boil. Let it boil vigorously for some 10 to 15 minutes, until the liquid has darkened and thickened to a syrupy consistency. \u003c/p>\n\u003cp>By subjecting the liquid, not the fruit, to the bulk of the boiling, the fruit stays fresh and vivid. Once the liquid has thickened, add the fruit and cook, stirring frequently, for another 3 to 5 minutes, until mixture has thickened and looks like jam. It's that simple, really. \u003c/p>\n\u003cp>Good as they are on toast, these preserves also make a wonderful addition to French toast. Take a thick slice of challah bread and cut a pocket into the side. Beat cream cheese until fluffy, adding honey and vanilla extract to taste. Spread a spoonful of cream cheese and a spoonful of preserves inside the pocket, then dip in a mixture of egg and milk. Fry in butter over medium heat until golden brown and gently puffed on each side. Serve with maple syrup or powdered sugar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/finished-strawberry-jam500.jpg\" alt=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" title=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12392\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Strawberry Rhubarb Preserves\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 4 to 5 half-pint jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes strawberries, rinsed, hulled, and halved or quartered\u003cbr>\n2 to 2 1/2 cups sugar\u003cbr>\n1 lb rhubarb, trimmed and chopped\u003cbr>\n1 lemon, juiced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large ceramic or glass bowl, toss berries with sugar. Cover and let rest, stirring occasionally, for 4 to 8 hours. \u003c/p>\n\u003cp>2. Add chopped rhubarb and juice of 1 lemon to strawberry mixture. Pour into a large, shallow non-reactive pot. Bring to a simmer and cook for 2 or 3 minutes. Pour back into bowl, cover with a clean dishtowel and let rest for another 4 hours or so. \u003c/p>\n\u003cp>3. Set a colander over the same pot. Pour strawberry mixture into colander and let drain. Remove colander and set aside. \u003c/p>\n\u003cp>4. Bring liquid to a boil and let boil, stirring occasionally, for 10-15 minutes, or until liquid has thickened to a syrupy consistency.\u003c/p>\n\u003cp>5. Add fruit, reduce heat, and cook, stirring frequently, until fruit looks glossy and translucent and mixture has thickened to a softly jammy consistency, about 8 to 10 minutes. Remove from heat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Spoon into sterilized canning jars and top with two-part canning lids. Place filled, sealed jars into a pot of boiling water to cover, and let simmer for 8 minutes. Remove jars and let cool undisturbed. Check for seals and store in a cool, dry place. Or, spoon preserves into clean, empty jars and top with lids. Let cool at room temperature, then refrigerate for up to 1 month. \u003c/p>\n\n",
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"excerpt": "Spring has sprung and with it arrives our little diva princess, the strawberry. And let me introduce her BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see, ready right now to be turned into strawberry-rhubarb preserves for your spring table. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/strawberries500.jpg\" alt=\"strawberries - photo by Stephane von Stephane\" title=\"strawberries - photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12390\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Range through the jam shelves of your local fancy-food shop (or your own pantry), and you'll find a lot of fancy-pants jam. You know the kind I mean: the ones with four fruits and three spices and a couple of liqueurs thrown in, the kiwi-lime-guava preserves, the blueberry-tangerine-coriander-gewurztraminer jellies. These are especially prevalent in tourist areas with gourmet pretensions (hello, Napa!) where the desired clientele is looking for pricier thrills than the usual fudge and hot sauce.\u003c/p>\n\u003cp>Someone, maybe you, is buying these, opening the jar once, and then consigning it to a sticky eternity behind the tarragon-Riesling mustard in the fridge door. And short of being dug out once more to glaze a chicken breast, there it stays, while on the front shelf the plain old jar of Smuckers strawberry is replaced again and again. \u003c/p>\n\u003cp>How do I know this? Because I'm insatiably, sneakily curious about everyone's eating and shopping habits. Lately I've been doing a lot of house-sitting for friends (and friends of friends), and I'll admit it: if I'm sleeping in your house, whatever is under your bed or stashed in your medicine cabinets is safe from me. Furry pink handcuffs, the leftover magic mushrooms from Burning Man, leather whatever: I'll never even bother to look. \u003c/p>\n\u003cp>By the time you get back, however, I will be able to give you a full inventory of your kitchen. I will know if you have a muffin pan (and puzzle mightily for hours if you don't), whether you drink tea or coffee, and where you keep the grater and the whisks. Is your baking powder is this year's vintage or bought 3 boyfriends ago? Did you even know there was a unopened package of candied ginger at the back of the cupboard next to the fridge? I won't drain your special single malt or break into the $10 Scharffenberger baking bar, but I'll know you better by the company your pantry keeps. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what you're not eating are those fancy jams. I also know this because, like most beginning jam makers, I used to make those kinds of jams, and give them to you as lovely house presents at any opportunity. The rum-brown-sugar-peach-nectarine preserves, I was so proud of them! The Meyer lemon chutney from food writer/novelist Laurie Colwin's recipe, carefully aged for a couple months just as she recommends. Blueberry with Cointreau, plums with Bordeaux: I made them, you accepted them with grace (thanks, Mom!) and then you hinted, ever so gently, that maybe you didn't want rum anything on your toast in the morning. What you wanted was what everyone wants: Strawberry jam. Apricot preserves. Blackberry jelly. Raspberry jam, straight up and tasting of summery sun-warmed fruit, with just enough sugar to round out the fruit's natural sweetness.\u003c/p>\n\u003cp>So these are the jams I make now, and if you want the recipients of your jam-making largesse to actually devour your wares with pleasure, rather than sadly leaving them on the shelf, testaments to more good will than good mornings, this is what you will do, too. \u003c/p>\n\u003cp>Start with the best and most-loved, strawberry jam. But not the easiest. For all its gingham-y, morning-in-America, \u003ci> come on in and sit right down and make yourself at home\u003c/i> aura, the strawberry actually has some fussy little habits. For starters, pectin. Or the lack of it: strawberries are right up there with cherries in the low-pectin pantheon. Which means that unlike its high-pectin friend, the blackberry (which practically jams itself given a little sugar and a quick, frothing boil), strawberries need a little persuasion to form anything like a gel. \u003c/p>\n\u003cp>You could, of course, get a bottle of Sure-Jel or a packet of powdered pectin and make perfectly bounceable strawberry jam every time. I never do. There's nothing wrong with packaged pectin; it's a natural product, usually derived from apples or lemons. But a fruit mixture gels when the pectin is exposed to a particular ratio of sugar to acid. When you bump up the amount of pectin in the mix, you have to add a correspondingly large amount of sugar to make the science work. You'll get a firm set, but the resulting jam will be, to my taste, unremittingly sweet. \u003c/p>\n\u003cp>Anyway, there's no need. In my experience, you can make jam from just about anything using nothing more than fruit, sugar, and a lemon or two. Simple, easy, and spontaneous, depending on what's ripe in your backyard, your neighbor's yard or at the market. \u003c/p>\n\u003cp>So, back to our little diva princess, the strawberry. Her real friends are the best and oldest ones: sugar and time. But let me introduce her newest BFF, tart to her sweet, rosy pink to her ruby red. Yes, I'm talking about rhubarb, the prettiest pink stalk you ever did see. It's a perennial plant, growing from a crown and sending up long, celery-like stalks every spring that start out green and flush pink-red as the weather warms. The broad leaves look like spinach, but are mildly toxic and should never be eaten. \u003c/p>\n\u003cp>Sometimes called pie plant, rhubarb is one of the happiest harbingers of spring, arriving just as the first strawberries begin to appear in the market, a welcome tang of fruity pink at a time when the delights of local cherries and apricots are still a good month away. You can match rhubarb with strawberry in any ratio: a lot of rhubarb with just a few berries for sweetness, or plenty of strawberries with just a little rhubarb for texture and tartness. Which reminds me: if you've never had rhubarb before, you won't forget your first taste of it raw. Like sorrel, another lively spring arrival, it's tongue-twistingly sour. \u003c/p>\n\u003cp>Crunchy-firm when raw, rhubarb collapses when cooked into what can only be described as a lush stringiness. The easiest way to cook it is as a simple compote: chopped rhubarb tossed with sugar, left to sit for 15 minutes or so, then gently simmered until tender. If you're adding strawberries, just toss them into the rhubarb off the heat and let them soften in the residual warmth. It's good hot, cold, by itself, spooned over ice cream or mixed into yogurt. \u003c/p>\n\u003cp>After years of loving strawberry-rhubarb compote every spring, it seemed only natural to try adding some to my strawberry preserves. This would thicken up the runniness that these preserves can be heir to, while adding a dimension of fruity tartness. \u003c/p>\n\u003cp>For the first step, you'll need to macerate the strawberries in sugar for anywhere from 4 to 8 hours, i.e., overnight. You nip off the green hulls and cut up the berries--halves if small, quarters or smaller if large--and put them in a large glass or ceramic bowl. Sprinkle on the sugar, mix gently, cover and walk away. If it's very hot where you are, put them in the fridge, but otherwise, room temp is fine. Every couple of hours, if you think of it, give them a gentle stir to make sure the sugar is dissolving evenly. \u003c/p>\n\u003cp>By morning, the sugar will have draw out much of the liquid trapped inside the berries, and you'll have some slightly shrunken-looking berries floating in a lot of cough-syrup-red liquid. Add the juice of a lemon and the chopped rhubarb, then dump the whole thing into a non-aluminum pot. Bring to a simmer and let cook for 2 or 3 minutes, then pour back to the big bowl. \u003c/p>\n\u003cp>Cover again, this time with a clean dish towel so steam can escape, and let sit for another 4 to 6 hours. Look again, and you'll see some now majorly shrunken berries and cubes of rhubarb bobbing in even more, now slightly darker, red liquid. You're getting close now!\u003c/p>\n\u003cp>Now, here's the trick, and credit goes to the sublime Helen Witty, whose books \u003ca href=\"http://www.amazon.com/Fancy-Pantry-Helen-Witty/dp/089480037X\">Fancy Pantry\u003c/a> and \u003ca href=\"http://www.amazon.com/Good-Stuff-Cookbook-Over-Delicacies/dp/0761102876/ref=sr_1_1?ie=UTF8&s=books&qid=1271009251&sr=1-1\">Good Stuff\u003c/a> (now both out of print, but available at amazon.com or the library) are infallible resources for all kinds of pantry-stocking recipes. \u003c/p>\n\u003cp>So, put a colander over a large, preferably wide and short (rather than narrow and tall) non-aluminum pot. Dump in your strawberry mixture and let all the liquid drain into the pot. Set the fruit-filled colander aside, and bring the liquid to a boil. Let it boil vigorously for some 10 to 15 minutes, until the liquid has darkened and thickened to a syrupy consistency. \u003c/p>\n\u003cp>By subjecting the liquid, not the fruit, to the bulk of the boiling, the fruit stays fresh and vivid. Once the liquid has thickened, add the fruit and cook, stirring frequently, for another 3 to 5 minutes, until mixture has thickened and looks like jam. It's that simple, really. \u003c/p>\n\u003cp>Good as they are on toast, these preserves also make a wonderful addition to French toast. Take a thick slice of challah bread and cut a pocket into the side. Beat cream cheese until fluffy, adding honey and vanilla extract to taste. Spread a spoonful of cream cheese and a spoonful of preserves inside the pocket, then dip in a mixture of egg and milk. Fry in butter over medium heat until golden brown and gently puffed on each side. Serve with maple syrup or powdered sugar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/finished-strawberry-jam500.jpg\" alt=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" title=\"finished strawberry-rhubarb preserves Photo by Stephane von Stephane\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12392\">\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Strawberry Rhubarb Preserves\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes 4 to 5 half-pint jars\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 pint boxes strawberries, rinsed, hulled, and halved or quartered\u003cbr>\n2 to 2 1/2 cups sugar\u003cbr>\n1 lb rhubarb, trimmed and chopped\u003cbr>\n1 lemon, juiced\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large ceramic or glass bowl, toss berries with sugar. Cover and let rest, stirring occasionally, for 4 to 8 hours. \u003c/p>\n\u003cp>2. Add chopped rhubarb and juice of 1 lemon to strawberry mixture. Pour into a large, shallow non-reactive pot. Bring to a simmer and cook for 2 or 3 minutes. Pour back into bowl, cover with a clean dishtowel and let rest for another 4 hours or so. \u003c/p>\n\u003cp>3. Set a colander over the same pot. Pour strawberry mixture into colander and let drain. Remove colander and set aside. \u003c/p>\n\u003cp>4. Bring liquid to a boil and let boil, stirring occasionally, for 10-15 minutes, or until liquid has thickened to a syrupy consistency.\u003c/p>\n\u003cp>5. Add fruit, reduce heat, and cook, stirring frequently, until fruit looks glossy and translucent and mixture has thickened to a softly jammy consistency, about 8 to 10 minutes. Remove from heat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Spoon into sterilized canning jars and top with two-part canning lids. Place filled, sealed jars into a pot of boiling water to cover, and let simmer for 8 minutes. Remove jars and let cool undisturbed. Check for seals and store in a cool, dry place. Or, spoon preserves into clean, empty jars and top with lids. Let cool at room temperature, then refrigerate for up to 1 month. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Tomato Grows on Capp Street",
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"content": "\u003cfigure id=\"attachment_11923\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ghosttownfarm.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/ghosttown-farm-300border.jpg\" alt=\"Novella Carpenter's GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" title=\"Novella Carpenters GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-11923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Novella Carpenter's GhostTown Farm in Oakland.\u003c/strong> \u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, urban farming, like \u003ca href=\"http://en.wikipedia.org/wiki/1991:_The_Year_Punk_Broke\">punk in 1991\u003c/a>, broke. While San Franciscans have been raising chickens in backyard coops and tending verdant patio gardens for decades, the trend has now sprouted up in the city's mainstream, expanding from the realm of co-ops and collectives to the mayor's cluttered desk: In July, Gavin Newsom issued an executive directive aiming to reshape how city residents make food choices, and now, eight months later, neighborhoods and communities are beginning to taste the (literal) fruits of City Hall's efforts in the form of initiatives like public vegetable gardens and mobile produce markets. In recent years, urban farmers have started seeing their flora and fauna as something more than sustainable, super-local eats. They're hyper-aware of how their work can impact their surroundings, and intrigued by what larger ripples they might make. Thus, their missions are evolving, moving in inspired directions towards a brand of community-conscious agri-activism.\u003c/p>\n\u003cp>Having a president keen on arugula and a first lady tilling soil outside the White House helps, but the movement has found creative, diverse expression locally. Brooke Budner and Caitlyn Galloway run \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>, a miniature Mission District farm and salad greens business. The founders see their project as \"an experiment in the economic viability of small-scale urban market-gardening,\" a working model for a career path they'd like to see become more common in America. The greens are fantastic -- as knows anyone who has crunched down on a \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> salad -- but producing good food for people who care is only a facet of the over-arching goal; it's about the people too -- which probably has something to do with the ongoing success of their Kickstarter-funded \u003ca href=\"http://www.kickstarter.com/projects/1189103863/little-city-gardens-an-experiment-in-the-economic-0\">expansion campaign\u003c/a>. Since 1994, \u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a> has gone by a few different handles, but the 4.5 acre South Mission garden, tucked away along the intersection of two major highways, staffed largely by volunteers and neighborhood residents, remains committed to growing food and creating jobs for citizens in low-income communities. Craigslist -- you know, that site we used to use for finding jobs -- is a cornucopia of produce. Its \u003ca href=\"http://sfbay.craigslist.org/sfc/fgs/\">farm and garden classifieds\u003c/a> always bristle with city farmers looking to unload excess hauls -- whether they be bunnies, bok choy, or Meyer lemons. Novella Carpenter has raised turkeys, goats, pigs, bees, chickens, geese and rabbits in the backyard of her house in Oakland -- everything \"short of a cow,\" she professed in a \u003ca href=\"http://www.culinate.com/articles/the_culinate_interview/novella_carpenter\">February 2009 interview\u003c/a> with the aptly named Twilight Greenaway of Culinate. Along the way, Carpenter has never identified her efforts as a model to be followed exactly; her farm comes across like a more personal journey. Nonetheless, she chronicled the tending of her plot and its furred, feathered and winged inhabitants in the acclaimed memoir \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of an Urban Farmer\u003c/a>. Published over the summer, her book presents the sorts of funny-sad lessons rookie urban ranchers might want to take into account: how to fatten a hog on donated restaurant scraps, for example, or how to scale a barbed-wire fence to try and rescue an errant turkey from bloodthirsty dogs. Note the \"try\" in that last clause. \u003c/p>\n\u003cp>Newsom likely won't suffer so many slashes and scrapes. A March 23 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/23/BA4V1CJP4C.DTL\">S.F. Chronicle article\u003c/a> outlined his plan of attack: \u003c/p>\n\u003cblockquote>\u003cp> \"Urban agriculture is about far more than growing vegetables on an empty lot...It's about revitalizing and transforming unused public spaces, connecting city residents with their neighborhoods in a new way and promoting healthier eating and living for everyone.\" \u003c/p>\u003c/blockquote>\n\u003cp>To this end, he's had all city departments look out for fallow land with garden potential. The Mission and Noe Valley public library branches have planted plots and held gardening classes for kids. Seven more branches may shortly follow suit. Last week, the city began building a new garden at a Department of Public Works-owned steam powerhouse at McAllister and Larkin. The farm's bounty will feed volunteers. The Department of Education-sponsored Urban Gleaning Program will teach interested San Franciscans how to plant fruit trees. While many did already, now all farmers' markets must accept food stamps as payment. Subsequently, food stamp purchases at city farmers' markets increased 85% last year, a sign that people will eat well and responsibly when they can afford to do so. And that's just for starters, it seems.\u003c/p>\n\u003cp>Say what you will about his no-doughnuts policy at civic meetings; the mayor might be on to something here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Newsom thinks urban farms make life better for residents of a city's communities because they render our surroundings more beautiful and bring people together in the interest of a common goal -- a grassroots movement with actual roots. Quoted in the story's last paragraph, the mayor's \"greening director\" Astrid Haryati bridged the gap between Newsom's stance and the sorts of mission statements d.i.y. farmers actually kick around: \u003c/p>\n\u003cblockquote>\u003cp>\"It's not only about feeding mouths...It's about feeding the soul and feeding the pride of San Francisco urban dwellers.\"\u003c/p>\u003c/blockquote>\n\u003cp>The idea that relationships between gardeners might blossom along with the blighted spaces they plant is a compelling one -- that a vital, green space symbolizes a vibrant community -- but words like \"soul\" and \"pride\" carry a complexity their usage only occasionally signifies. Food does nurture us on a variety of levels, providing sustenance and pleasure, conjuring up memories of family, routines and valued moments in time: the tomato salad Mom started making every August, family trips to pick blueberries at a farm outside of town. What can a garden really do? It's true that greenery makes people happy -- whether it takes the form of a full-blown farm, or just a few plants on the windowsill of an apartment kitchen. A week or so ago, a friend posted a picture on Facebook -- a photograph of a shocking chartreuse moss snake swelling up and curling around the bottom of a parking meter. He added a caption: \"Among the trash laden sheets of concrete in downtown Oakland, one can still manage to find a hint of beauty.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On the surface, feeding the soul sounds cheesier than a knob of Gorgonzola. It's a cliche you heard in college co-op kitchens, usually when you were about to steal a flat of eggs to take back to your slovenly apartment. Soul-feeding is not for everyone. Characterized as such, it's not for me. I hated gardening when I was a kid. I'd rather shop at Rainbow, Bi Rite, and farmers' markets than sow seeds myself -- much less decapitate a duck in my bathtub, Carpenter-style. I do not have a green thumb, or a desire to initiate intimate attachments to animals I intend to slaughter. A few months ago, my dad gave me a tomato plant and I completely forgot about it. It sat on the back deck, soaking in a handsome view -- the McDonald's at 24th and Mission, that dance studio above the cheap Chinese place, and a few willowy palm trees for inspiration. The pot flooded when the rains came; the plant withered when they did not. Still, despite my negligence, in late March, two very, very small yet well-shaped red heirloom tomatoes appeared on the end of one brown vine. I was outside drinking a beer when I noticed. I yanked them off the plant, and ran into the house, screaming to my girlfriend: \"We grew tomatoes, and we didn't even try!\" \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_11923\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ghosttownfarm.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/ghosttown-farm-300border.jpg\" alt=\"Novella Carpenter's GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" title=\"Novella Carpenters GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-11923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Novella Carpenter's GhostTown Farm in Oakland.\u003c/strong> \u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, urban farming, like \u003ca href=\"http://en.wikipedia.org/wiki/1991:_The_Year_Punk_Broke\">punk in 1991\u003c/a>, broke. While San Franciscans have been raising chickens in backyard coops and tending verdant patio gardens for decades, the trend has now sprouted up in the city's mainstream, expanding from the realm of co-ops and collectives to the mayor's cluttered desk: In July, Gavin Newsom issued an executive directive aiming to reshape how city residents make food choices, and now, eight months later, neighborhoods and communities are beginning to taste the (literal) fruits of City Hall's efforts in the form of initiatives like public vegetable gardens and mobile produce markets. In recent years, urban farmers have started seeing their flora and fauna as something more than sustainable, super-local eats. They're hyper-aware of how their work can impact their surroundings, and intrigued by what larger ripples they might make. Thus, their missions are evolving, moving in inspired directions towards a brand of community-conscious agri-activism.\u003c/p>\n\u003cp>Having a president keen on arugula and a first lady tilling soil outside the White House helps, but the movement has found creative, diverse expression locally. Brooke Budner and Caitlyn Galloway run \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>, a miniature Mission District farm and salad greens business. The founders see their project as \"an experiment in the economic viability of small-scale urban market-gardening,\" a working model for a career path they'd like to see become more common in America. The greens are fantastic -- as knows anyone who has crunched down on a \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> salad -- but producing good food for people who care is only a facet of the over-arching goal; it's about the people too -- which probably has something to do with the ongoing success of their Kickstarter-funded \u003ca href=\"http://www.kickstarter.com/projects/1189103863/little-city-gardens-an-experiment-in-the-economic-0\">expansion campaign\u003c/a>. Since 1994, \u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a> has gone by a few different handles, but the 4.5 acre South Mission garden, tucked away along the intersection of two major highways, staffed largely by volunteers and neighborhood residents, remains committed to growing food and creating jobs for citizens in low-income communities. Craigslist -- you know, that site we used to use for finding jobs -- is a cornucopia of produce. Its \u003ca href=\"http://sfbay.craigslist.org/sfc/fgs/\">farm and garden classifieds\u003c/a> always bristle with city farmers looking to unload excess hauls -- whether they be bunnies, bok choy, or Meyer lemons. Novella Carpenter has raised turkeys, goats, pigs, bees, chickens, geese and rabbits in the backyard of her house in Oakland -- everything \"short of a cow,\" she professed in a \u003ca href=\"http://www.culinate.com/articles/the_culinate_interview/novella_carpenter\">February 2009 interview\u003c/a> with the aptly named Twilight Greenaway of Culinate. Along the way, Carpenter has never identified her efforts as a model to be followed exactly; her farm comes across like a more personal journey. Nonetheless, she chronicled the tending of her plot and its furred, feathered and winged inhabitants in the acclaimed memoir \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of an Urban Farmer\u003c/a>. Published over the summer, her book presents the sorts of funny-sad lessons rookie urban ranchers might want to take into account: how to fatten a hog on donated restaurant scraps, for example, or how to scale a barbed-wire fence to try and rescue an errant turkey from bloodthirsty dogs. Note the \"try\" in that last clause. \u003c/p>\n\u003cp>Newsom likely won't suffer so many slashes and scrapes. A March 23 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/23/BA4V1CJP4C.DTL\">S.F. Chronicle article\u003c/a> outlined his plan of attack: \u003c/p>\n\u003cblockquote>\u003cp> \"Urban agriculture is about far more than growing vegetables on an empty lot...It's about revitalizing and transforming unused public spaces, connecting city residents with their neighborhoods in a new way and promoting healthier eating and living for everyone.\" \u003c/p>\u003c/blockquote>\n\u003cp>To this end, he's had all city departments look out for fallow land with garden potential. The Mission and Noe Valley public library branches have planted plots and held gardening classes for kids. Seven more branches may shortly follow suit. Last week, the city began building a new garden at a Department of Public Works-owned steam powerhouse at McAllister and Larkin. The farm's bounty will feed volunteers. The Department of Education-sponsored Urban Gleaning Program will teach interested San Franciscans how to plant fruit trees. While many did already, now all farmers' markets must accept food stamps as payment. Subsequently, food stamp purchases at city farmers' markets increased 85% last year, a sign that people will eat well and responsibly when they can afford to do so. And that's just for starters, it seems.\u003c/p>\n\u003cp>Say what you will about his no-doughnuts policy at civic meetings; the mayor might be on to something here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Newsom thinks urban farms make life better for residents of a city's communities because they render our surroundings more beautiful and bring people together in the interest of a common goal -- a grassroots movement with actual roots. Quoted in the story's last paragraph, the mayor's \"greening director\" Astrid Haryati bridged the gap between Newsom's stance and the sorts of mission statements d.i.y. farmers actually kick around: \u003c/p>\n\u003cblockquote>\u003cp>\"It's not only about feeding mouths...It's about feeding the soul and feeding the pride of San Francisco urban dwellers.\"\u003c/p>\u003c/blockquote>\n\u003cp>The idea that relationships between gardeners might blossom along with the blighted spaces they plant is a compelling one -- that a vital, green space symbolizes a vibrant community -- but words like \"soul\" and \"pride\" carry a complexity their usage only occasionally signifies. Food does nurture us on a variety of levels, providing sustenance and pleasure, conjuring up memories of family, routines and valued moments in time: the tomato salad Mom started making every August, family trips to pick blueberries at a farm outside of town. What can a garden really do? It's true that greenery makes people happy -- whether it takes the form of a full-blown farm, or just a few plants on the windowsill of an apartment kitchen. A week or so ago, a friend posted a picture on Facebook -- a photograph of a shocking chartreuse moss snake swelling up and curling around the bottom of a parking meter. He added a caption: \"Among the trash laden sheets of concrete in downtown Oakland, one can still manage to find a hint of beauty.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the surface, feeding the soul sounds cheesier than a knob of Gorgonzola. It's a cliche you heard in college co-op kitchens, usually when you were about to steal a flat of eggs to take back to your slovenly apartment. Soul-feeding is not for everyone. Characterized as such, it's not for me. I hated gardening when I was a kid. I'd rather shop at Rainbow, Bi Rite, and farmers' markets than sow seeds myself -- much less decapitate a duck in my bathtub, Carpenter-style. I do not have a green thumb, or a desire to initiate intimate attachments to animals I intend to slaughter. A few months ago, my dad gave me a tomato plant and I completely forgot about it. It sat on the back deck, soaking in a handsome view -- the McDonald's at 24th and Mission, that dance studio above the cheap Chinese place, and a few willowy palm trees for inspiration. The pot flooded when the rains came; the plant withered when they did not. Still, despite my negligence, in late March, two very, very small yet well-shaped red heirloom tomatoes appeared on the end of one brown vine. I was outside drinking a beer when I noticed. I yanked them off the plant, and ran into the house, screaming to my girlfriend: \"We grew tomatoes, and we didn't even try!\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/thisweek-set1.jpg\" alt=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" title=\"BAB bloggers join Leslie Sbrocco on set of This Week in Northern CA\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10149\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about restaurants and the recession and underground food markets. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/gSDtPyvrpWg&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">Underground Farmers' Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/cutting-corners-tipping-in-a-down-economy/\">Cutting Corners: Tipping in a Down Economy\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/procopster\">Michael Procopio\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/dixieday\">Stephanie Rosenbaum\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Iso Rabins at\u003c/strong> \u003ca href=\"http://twitter.com/forageSF\">ForageSF\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cheers-studio.jpg\" alt=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" title=\"On the set of This Week in Northern CA taping the new Food and Wine segment\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10151\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Underground Farmers' Market",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/underground-market26.jpg\" alt=\"San Francisco Underground Market - cupcakes\" title=\"San Francisco Underground Market - cupcakes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10132\">\u003c/p>\n\u003cp>Six o'clock on Friday night, and the line outside the door at 17th and Capp was snaking down past the motorcycle repair shop and around the corner. Clutching brown paper bags of Sam Adams and Tecate, the crowd was a typical Mission mix: young guys in goatees with bike locks slung through their messenger bags, cool dads with baby strapped to their chests in slings, women staying warm in hand-knitted scarves and stripey fingerless gloves, even a few used-bookstore-looking folks with wild gray hair and heavy glasses. \u003c/p>\n\u003cp>What was the scene? An iPad giveaway? Lifetime free coffee at Four Barrel? A Radiohead jam session? \u003c/p>\n\u003cp>No, no, and no...instead, it was the second \u003ca href=\"http://us1.campaign-archive.com/?u=5bb29e249d33f56d1f219edeb&id=b5a3cfff7d\">Underground Farmers' Market\u003c/a>, organized by \u003ca href=\"http://www.foragesf.com/\">ForageSF\u003c/a>'s Iso Rabins. Essentially, an extra-groovy bake sale, held for no reason except to showcase the fun stuff being made by your friends and neighbors. What was on the table? All kinds of delights: kombucha by the jug, bags of peanut brittle and beef jerky, bergamot marmalade, white-grapefruit vanilla jelly, onion-bacon relish, lemonade, butternut-squash lasagna, little bowls of rice and mung-bean stew scooped out of Mason jars, acorn fudge, made-while-you-wait Indian chaat, corned-beef sandwiches, pumpkin pie by the slice, raw chocolate truffles, cupcakes, cucumber marmalade, kale, fresh chanterelles, granola, chipotle popcorn.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157623185833179&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003cbr>\n\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, awesome, you may say. But this is San Francisco, hardly a place starving for access to raw-chocolate truffles and artisanal chicharrones. Between our dozens of farmers' markets, our thousands of restaurants, and our many, many gourmet stores, why would anyone need to stand in line on Capp Street to score good food? \u003c/p>\n\u003cp>Because walking into a store and handing over money is easy. Anyone can do it. To get to the Underground Farmers Market, you had to know about it—through Rabins' own 1000+ person email list, through a re-tweet from a street-food cart, or from one of the many blog or media mentions that had been buzzing around the concept since the first market, held last December. Just like at a show by a new band, though, a lot of the attendees seemed to have gotten there the old-fashioned way: they had a friend selling stuff, or knew somebody who knew somebody who told them to check out this cool scene. \u003c/p>\n\u003cp>So there was the buzz factor, and the undeniable urban urge to be in at the beginning of the next new thing. And, like a warehouse show, there was a little of the\u003cem> Permits? We don't need no stinkin' permits\u003c/em> feeling, too. After all, this was outlaw food, made by artisans canning on the far side of the law—in other words, brewing the 'buch or popping the corn in their home kitchens, uninspected by the health department. \u003c/p>\n\u003cp>Few of the vendors make their product professionally in commercial kitchens; for most, it's a fun side gig, something they were doing anyway for friends and family, a way to make a little extra money from a particular passion for chocolate or kimchee. (Of course, the continued stream of layoffs have made more and more people seek profit in their passion; at a recent \u003ca href=\"http://www.spur.org/events/calendar/tamales_creme_brulee_economics_streetfood\">SPUR\u003c/a> panel discussion on the economics of street food, Imelda Reyes from the Department of Public Health said she gets 12 to 16 calls a day now from would-be street-food entrepreneurs curious about the permitting process, up from 2 or 3 a week a year ago.) \u003c/p>\n\u003cp>Is this how twentysomethings are rebelling now? As outlaw onion-bacon relish-makers, flaunting the law with their organic flax-seed crackers or park-foraged miners' lettuce? Whatever the reasoning, the scene was amazingly cheerful. This was a church social of a different stripe, bringing together like-minded urbanites eager not just to shop and nibble (although shop they did) but to to put a face on their food, talking pickling, swapping project ideas, sharing chicken coop innovations and enthusing about the excellence of Fatted Calf's butchery classes. That bunch of mustard greens? Grown and bunched by Patricia on an eighth-of-an-acre vacant lot in Berkeley, thanks to a friendly landlord happy to see vegetables sprouting instead of weeds and trash. That lemonade? Made by Robin from lemons picked in her friend's backyard, and served up with peanut brittle \"made from stuff I just had in my kitchen.\" \u003c/p>\n\u003cp>Selling my own hot-from-the-oven homemade \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a> and vanilla pear butter from a card table in the corner, it was easy to feel like instant friends with everyone to whom I handed a warm loaf. After all, I'd kneaded and shaped each bread just a few hours before, peeled every single pear after it was picked at an orchard I knew. \u003c/p>\n\u003cp>The recession may be fueling a renewed interest in home cooking and small-scale entrepreneurship, but money was definitely being spent. By 10pm, Becky of Urban Preserves estimated that she'd sold over half of the 150 jars she'd brought; Kitty of Kitty's Creations, who makes her products in her church's kitchen in the Sunset, had maybe 5 dozen left of the 14 dozen jars of jam, chutney, and relish she'd walked in with. Slow Jams, on the verge of going pro, charged $10 and up for their sleek jars of sweet and savory jams and relishes; by 9pm, they were sold out and packed up. \u003c/p>\n\u003cp>By 10:30pm, organizer Iso Rabins looked equally exhausted and thrilled, if a little stunned by the turnout. A lot of advance press and a savvy use of social media, combined with a particular young-urbanite quest for authenticity, had made the night's market popular beyond anything he'd imagined. For the next one, a bigger venue will clearly be necessary. How big can it go and still feel underground? How many of the novelty seekers will come back? How much jam and jerky does the city need? For the moment, it seems, that if you make it, they will come. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "The second Underground Farmers' Market hits a nerve as capacity crowds line up on Capp Street for jam, kombucha, and other homemade treats made by their friends and neighbors. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/underground-market26.jpg\" alt=\"San Francisco Underground Market - cupcakes\" title=\"San Francisco Underground Market - cupcakes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10132\">\u003c/p>\n\u003cp>Six o'clock on Friday night, and the line outside the door at 17th and Capp was snaking down past the motorcycle repair shop and around the corner. Clutching brown paper bags of Sam Adams and Tecate, the crowd was a typical Mission mix: young guys in goatees with bike locks slung through their messenger bags, cool dads with baby strapped to their chests in slings, women staying warm in hand-knitted scarves and stripey fingerless gloves, even a few used-bookstore-looking folks with wild gray hair and heavy glasses. \u003c/p>\n\u003cp>What was the scene? An iPad giveaway? Lifetime free coffee at Four Barrel? A Radiohead jam session? \u003c/p>\n\u003cp>No, no, and no...instead, it was the second \u003ca href=\"http://us1.campaign-archive.com/?u=5bb29e249d33f56d1f219edeb&id=b5a3cfff7d\">Underground Farmers' Market\u003c/a>, organized by \u003ca href=\"http://www.foragesf.com/\">ForageSF\u003c/a>'s Iso Rabins. Essentially, an extra-groovy bake sale, held for no reason except to showcase the fun stuff being made by your friends and neighbors. What was on the table? All kinds of delights: kombucha by the jug, bags of peanut brittle and beef jerky, bergamot marmalade, white-grapefruit vanilla jelly, onion-bacon relish, lemonade, butternut-squash lasagna, little bowls of rice and mung-bean stew scooped out of Mason jars, acorn fudge, made-while-you-wait Indian chaat, corned-beef sandwiches, pumpkin pie by the slice, raw chocolate truffles, cupcakes, cucumber marmalade, kale, fresh chanterelles, granola, chipotle popcorn.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157623185833179&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003cbr>\n\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, awesome, you may say. But this is San Francisco, hardly a place starving for access to raw-chocolate truffles and artisanal chicharrones. Between our dozens of farmers' markets, our thousands of restaurants, and our many, many gourmet stores, why would anyone need to stand in line on Capp Street to score good food? \u003c/p>\n\u003cp>Because walking into a store and handing over money is easy. Anyone can do it. To get to the Underground Farmers Market, you had to know about it—through Rabins' own 1000+ person email list, through a re-tweet from a street-food cart, or from one of the many blog or media mentions that had been buzzing around the concept since the first market, held last December. Just like at a show by a new band, though, a lot of the attendees seemed to have gotten there the old-fashioned way: they had a friend selling stuff, or knew somebody who knew somebody who told them to check out this cool scene. \u003c/p>\n\u003cp>So there was the buzz factor, and the undeniable urban urge to be in at the beginning of the next new thing. And, like a warehouse show, there was a little of the\u003cem> Permits? We don't need no stinkin' permits\u003c/em> feeling, too. After all, this was outlaw food, made by artisans canning on the far side of the law—in other words, brewing the 'buch or popping the corn in their home kitchens, uninspected by the health department. \u003c/p>\n\u003cp>Few of the vendors make their product professionally in commercial kitchens; for most, it's a fun side gig, something they were doing anyway for friends and family, a way to make a little extra money from a particular passion for chocolate or kimchee. (Of course, the continued stream of layoffs have made more and more people seek profit in their passion; at a recent \u003ca href=\"http://www.spur.org/events/calendar/tamales_creme_brulee_economics_streetfood\">SPUR\u003c/a> panel discussion on the economics of street food, Imelda Reyes from the Department of Public Health said she gets 12 to 16 calls a day now from would-be street-food entrepreneurs curious about the permitting process, up from 2 or 3 a week a year ago.) \u003c/p>\n\u003cp>Is this how twentysomethings are rebelling now? As outlaw onion-bacon relish-makers, flaunting the law with their organic flax-seed crackers or park-foraged miners' lettuce? Whatever the reasoning, the scene was amazingly cheerful. This was a church social of a different stripe, bringing together like-minded urbanites eager not just to shop and nibble (although shop they did) but to to put a face on their food, talking pickling, swapping project ideas, sharing chicken coop innovations and enthusing about the excellence of Fatted Calf's butchery classes. That bunch of mustard greens? Grown and bunched by Patricia on an eighth-of-an-acre vacant lot in Berkeley, thanks to a friendly landlord happy to see vegetables sprouting instead of weeds and trash. That lemonade? Made by Robin from lemons picked in her friend's backyard, and served up with peanut brittle \"made from stuff I just had in my kitchen.\" \u003c/p>\n\u003cp>Selling my own hot-from-the-oven homemade \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a> and vanilla pear butter from a card table in the corner, it was easy to feel like instant friends with everyone to whom I handed a warm loaf. After all, I'd kneaded and shaped each bread just a few hours before, peeled every single pear after it was picked at an orchard I knew. \u003c/p>\n\u003cp>The recession may be fueling a renewed interest in home cooking and small-scale entrepreneurship, but money was definitely being spent. By 10pm, Becky of Urban Preserves estimated that she'd sold over half of the 150 jars she'd brought; Kitty of Kitty's Creations, who makes her products in her church's kitchen in the Sunset, had maybe 5 dozen left of the 14 dozen jars of jam, chutney, and relish she'd walked in with. Slow Jams, on the verge of going pro, charged $10 and up for their sleek jars of sweet and savory jams and relishes; by 9pm, they were sold out and packed up. \u003c/p>\n\u003cp>By 10:30pm, organizer Iso Rabins looked equally exhausted and thrilled, if a little stunned by the turnout. A lot of advance press and a savvy use of social media, combined with a particular young-urbanite quest for authenticity, had made the night's market popular beyond anything he'd imagined. For the next one, a bigger venue will clearly be necessary. How big can it go and still feel underground? How many of the novelty seekers will come back? How much jam and jerky does the city need? For the moment, it seems, that if you make it, they will come. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fat of the Land: Adventures in 21st Century Foraging",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fotl-cover300.jpg\" alt=\"Fat of the Land by Langdon Cook\" title=\"Fat of the Land by Langdon Cook\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-7987\">\u003c/a>The fig tree in my neighbor's yard--the one with lots of branches hanging temptingly over the sidewalk--is just starting to ripen its fall crop. According to California law, fruit growing in public space (hanging on a branch over a city sidewalk, for example) is public fruit, and free for the taking, as long as the picker leaves what's on the other side of the fence (or property line) alone. Going out to get yogurt and a newspaper on a Saturday morning, I'd arrive home with a foraged breakfast centerpiece of ripe sweet figs. \u003c/p>\n\u003cp>But clearly, I've barely cracked the spine on \u003cem>Foraging for Dummies.\u003c/em> At least compared to Seattlite Langdon Cook, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">Fat of the Land: Adventures of a 21st Century Forager\u003c/a> for whom a daily forage might involve digging for razor clams at dusk in December, or setting up a spotlight for late-night squid jigging in January. Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp. . . if you sum it up like that, Cook sounds like a pretty wild and crazy guy. \u003c/p>\n\u003cp>Except that he's almost always eclipsed in his own narrative by the buddies who show him the ropes. With nicknames like Trouthead and Warpo, these dudes are guy's guys, passionate, risk-loving, obsessive hunter-gatherers who let Cook tag along as they head into their element: to the bank of the Columbia at dawn for shad, into a beat-up canoe on the Hood Canal for shrimp, tramping a burnt-out section of the Okanogan National Forest for morels.\u003c/p>\n\u003cp>Cook walks the walk, and dives the dive, but hard as he tries, he never quite transcends. Throughout, he remains a game but nerdy writer, less on the hunt for shrimp and sturgeon (the toothy, prehistoric-looking fish that Cook's friend Beedle describes admiringly as \"one tough hombre\") than for a certain manly authenticity that remains always a little out of his reach, no matter how many times he grabs for his pen to scribble down a colorful phrase. \u003c/p>\n\u003cp>\"What can be said about this river that hasn't already been said?\" he notes from the banks of the surging Columbia River, looking up at the power lines swooping overhead. \"I try to put myself in a dugout canoe circa 1805, but the wires keep getting in the way.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The book is organized in a way familiar to readers of Mark Kurlansky or Michael Pollan: first an action narrative, then a loop through biology and ecology, a dash through the stinging nettles of climate change and ever-encroaching environmental destruction, a quick end run through socio-cultural history, then a wind-up of the narrative and a triumphant meal and recipe. \u003c/p>\n\u003cp>The reader tags along after Cook, skimming along through his magazine-ready adventures (it's no surprise to find out that he writes frequently for publications like\u003cem> Outside\u003c/em> and \u003cem>The Stranger)\u003c/em>, learning some nifty stuff about, say, the fruiting cycles of the morel mushroom, or why hunting for Dungeness crabs during their mating season is like shooting fish in a barrel. But, just like those lurking lingcod, the truly captivating stories stay in the shadows. \u003c/p>\n\u003cp>What does fishing mean for the Asian grandmothers who come down night after night to fish for squid off the municipal pier where Cook shows up one evening, nervous of his status as Anglo newbie amid the bantering regulars from Cambodia and Nicaragua? Or the morel-hunting locals on the edges of a remote mountain town who saw their forest go up in smoke around them during a recent wildfire? Cook can't quite shake the knowledge that what's fun (or at least fodder for a book contract) for him is necessity for others, and neither can the reader. \u003c/p>\n\u003cp>Still, it's an intriguing read, and a way to take a fresh look at the edible abundance available for the (slightly stealthy) taking even in the heart of a sprawling American city. \u003c/p>\n\u003cp>And if you're not quite ready to free-dive for abalone yet, you can join interdisciplinary artist Julie Kahn (currently working at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>) for a feast of wild game and foraged foods in Marin on November 15th. It's a benefit for \u003ca href=\"http://swampcabbagemovie.com\">Swamp Cabbage\u003c/a>, which Kahn and her fellow filmmaker Hayley Downs call a \"dark and sweaty\" documentary in progress tracing their personal connections to the fast-disappearing backwoods traditions of rural Florida. The multi-course menu includes chicharrones from Ryan Farr's 4505 Meats, swamp cabbage pickles, gator bites, locally hunted wild boar from Mendocino, local abalone, acorn bread, truly wild mushroom pizza, persimmon gelato foraged and made by Liana and Michael Orlandi of Mill Valley's Gelateria Ceci, and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'll be baking foraged fruit turnovers for the spread, too--which means I better get up early and start stalking those succulent figs around the corner. \u003c/p>\n\n",
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"excerpt": "Could Langdon Cook be a Euell Gibbons for the urban homesteading crowd? Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp...if you sum it up like that, the Seattle author of Fat of the Land: Adventures in 21st Century Foraging can sound like a pretty wild and crazy guy. But does he really have the passion (and the chops) to be a renegade hunter-gatherer in a triple-latte town? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/fotl-cover300.jpg\" alt=\"Fat of the Land by Langdon Cook\" title=\"Fat of the Land by Langdon Cook\" width=\"300\" height=\"464\" class=\"alignleft size-full wp-image-7987\">\u003c/a>The fig tree in my neighbor's yard--the one with lots of branches hanging temptingly over the sidewalk--is just starting to ripen its fall crop. According to California law, fruit growing in public space (hanging on a branch over a city sidewalk, for example) is public fruit, and free for the taking, as long as the picker leaves what's on the other side of the fence (or property line) alone. Going out to get yogurt and a newspaper on a Saturday morning, I'd arrive home with a foraged breakfast centerpiece of ripe sweet figs. \u003c/p>\n\u003cp>But clearly, I've barely cracked the spine on \u003cem>Foraging for Dummies.\u003c/em> At least compared to Seattlite Langdon Cook, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594850070/kqedorg-20\">Fat of the Land: Adventures of a 21st Century Forager\u003c/a> for whom a daily forage might involve digging for razor clams at dusk in December, or setting up a spotlight for late-night squid jigging in January. Spearfishing for lingcod within the city limits, hand-grabbing Dungeness crab out of the Sound, dodging homeless guys to harvest choice young dandelion greens near the I-5 on-ramp. . . if you sum it up like that, Cook sounds like a pretty wild and crazy guy. \u003c/p>\n\u003cp>Except that he's almost always eclipsed in his own narrative by the buddies who show him the ropes. With nicknames like Trouthead and Warpo, these dudes are guy's guys, passionate, risk-loving, obsessive hunter-gatherers who let Cook tag along as they head into their element: to the bank of the Columbia at dawn for shad, into a beat-up canoe on the Hood Canal for shrimp, tramping a burnt-out section of the Okanogan National Forest for morels.\u003c/p>\n\u003cp>Cook walks the walk, and dives the dive, but hard as he tries, he never quite transcends. Throughout, he remains a game but nerdy writer, less on the hunt for shrimp and sturgeon (the toothy, prehistoric-looking fish that Cook's friend Beedle describes admiringly as \"one tough hombre\") than for a certain manly authenticity that remains always a little out of his reach, no matter how many times he grabs for his pen to scribble down a colorful phrase. \u003c/p>\n\u003cp>\"What can be said about this river that hasn't already been said?\" he notes from the banks of the surging Columbia River, looking up at the power lines swooping overhead. \"I try to put myself in a dugout canoe circa 1805, but the wires keep getting in the way.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The book is organized in a way familiar to readers of Mark Kurlansky or Michael Pollan: first an action narrative, then a loop through biology and ecology, a dash through the stinging nettles of climate change and ever-encroaching environmental destruction, a quick end run through socio-cultural history, then a wind-up of the narrative and a triumphant meal and recipe. \u003c/p>\n\u003cp>The reader tags along after Cook, skimming along through his magazine-ready adventures (it's no surprise to find out that he writes frequently for publications like\u003cem> Outside\u003c/em> and \u003cem>The Stranger)\u003c/em>, learning some nifty stuff about, say, the fruiting cycles of the morel mushroom, or why hunting for Dungeness crabs during their mating season is like shooting fish in a barrel. But, just like those lurking lingcod, the truly captivating stories stay in the shadows. \u003c/p>\n\u003cp>What does fishing mean for the Asian grandmothers who come down night after night to fish for squid off the municipal pier where Cook shows up one evening, nervous of his status as Anglo newbie amid the bantering regulars from Cambodia and Nicaragua? Or the morel-hunting locals on the edges of a remote mountain town who saw their forest go up in smoke around them during a recent wildfire? Cook can't quite shake the knowledge that what's fun (or at least fodder for a book contract) for him is necessity for others, and neither can the reader. \u003c/p>\n\u003cp>Still, it's an intriguing read, and a way to take a fresh look at the edible abundance available for the (slightly stealthy) taking even in the heart of a sprawling American city. \u003c/p>\n\u003cp>And if you're not quite ready to free-dive for abalone yet, you can join interdisciplinary artist Julie Kahn (currently working at the \u003ca href=\"http://www.headlands.org\">Headlands Center for the Arts\u003c/a>) for a feast of wild game and foraged foods in Marin on November 15th. It's a benefit for \u003ca href=\"http://swampcabbagemovie.com\">Swamp Cabbage\u003c/a>, which Kahn and her fellow filmmaker Hayley Downs call a \"dark and sweaty\" documentary in progress tracing their personal connections to the fast-disappearing backwoods traditions of rural Florida. The multi-course menu includes chicharrones from Ryan Farr's 4505 Meats, swamp cabbage pickles, gator bites, locally hunted wild boar from Mendocino, local abalone, acorn bread, truly wild mushroom pizza, persimmon gelato foraged and made by Liana and Michael Orlandi of Mill Valley's Gelateria Ceci, and more. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'll be baking foraged fruit turnovers for the spread, too--which means I better get up early and start stalking those succulent figs around the corner. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lazy Girl's Guide to Preserving Tomatoes",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/early-girls1.jpg\" alt=\"early girls\" title=\"early girls\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-7141\">This is a tale of three girls: an early girl, a dirty girl and a lazy girl. The early girl definitely did not get the worm. She is a luscious ripe tomato with the perfect balance of sweetness and acidity. The dirty girl is often hot and has her own natural beauty...she's \u003ca href=\"http://dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz and the grower of those beautiful tomatoes. And the lazy girl? Well, that would be me, but that's a longer story...\u003c/p>\n\u003cp>Now I'm a girl who loves home-canned foods. Bell jars that have been meticulously sterilized and then lovingly filled with someone's recipe for apricot jam, apple butter, and raspberry jelly make my heart go pitter pat. When someone shows up at my house with a gift of handmade preserves, my esteem for them grows and like the Grinch, my heart grows 10 sizes, bursting with appreciation for their efforts. \u003c/p>\n\u003cp>I have also been known to do some canning of my own. For years, an old and decrepit apricot tree sat in my backyard, looking scragglier by the year, but producing the sweetest apricots with just a hint of tartness. By far the best apricots I've ever eaten that produced the best jam I've ever made. Thick and sweet, it lay perfectly on freshly toasted challah or in a tart pan. We had so many apricots I made two to three dozen jars of jam each year in addition to making numerous tarts and simply eating tons fresh. We gave away apricot jam at Christmas to family members and neighbors and then had more to keep for ourselves. But then about three years ago, spring arrived and hardly any buds bloomed and the branches lay half naked in summer. We got 5 apricots that year. The next year, the craggy limbs lay bare -- our apricot tree was dead. I've since searched for apricots worthy of canning, but haven't yet found them.\u003c/p>\n\u003cp>But our apple tree survives, albeit in an even craggier state than the apricot tree seemed to have ever been. Poor tree has fire blight and although I keep saying I need to cut it down, I can't bring myself to actually do it (or, rather, ask my husband to do it). So this year, I am grateful to still have my usual bags of apples ready to be turned into apple butter, waiting in the basement.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/box-of-early-girl-tomatoes.jpg\" alt=\"box of early girl tomatoes\" title=\"box of early girl tomatoes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7133\">\u003c/p>\n\u003cp>What does any of this have to do with the lazy girl? Everything. After years of canning apricots and apples, I'm tired: tired of peeling, tired of sticking produce in a food mill, tired of hot water baths, and tired of sterilizing jars. I love the results, but not the work. So when I bought a 20 lb box of Early Girl tomatoes from Dirty Girl Produce this last weekend, I knew I couldn't bear to can them when I would just have to break out the canning equipment next weekend all over again to turn those apples into apple butter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what do you do with 20 lbs of tomatoes and a can-not attitude? What do you do when you have no desire to stand over a boiling pot of tomatoes in 90 degree weather? You roast and freeze. That's right. I let my oven do most of the work and then after that, I'm letting my freezer do the rest. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/roasting-tomatoes.jpg\" alt=\"roasting tomatoes\" title=\"roasting tomatoes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7134\">\u003c/p>\n\u003cp>The roasting idea came from an amazing plate of roasted tomato risotto \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> recently made for me (from her own box of Dirty Girl Produce Early Girl tomatoes). Roasting had given the tomatoes a caramelized intense sweetness that I wanted to replicate. So, after seeding and then roasting most of my tomato haul with some olive oil and freshly minced oregano, the tomatoes were concentrated down into their essence. Each tomato was bursting with a deep summer tomato flavor and the kitchen was filled with a sweet heady aroma. I added in the cooked juices from the seeds and stirred to create a deep red sauce. After it cooled, I ladled equal amounts into Ziplock bags and then set the lot in the freezer. The perfume of summer and sunshine now stored and ready to be used in sauces and stews this winter, accomplished without me burning myself on a hot jar or pressing even one tin lid.\u003c/p>\n\u003cp>Next week, I'll can; but this week, I'm happy to be lazy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/roasted-early-girls.jpg\" alt=\"roasted early-girls\" title=\"roasted early-girls\" width=\"400\" height=\"533\" class=\"aligncenter size-medium wp-image-7135\">\u003c/p>\n\u003cp>\u003cstrong>How to make frozen roasted tomato preserves\u003c/strong>\u003cbr>\n1. Wash and dry your tomatoes.\u003cbr>\n2. Preheat your oven to 375 degrees if using a convection oven and 400 degrees if not.\u003cbr>\n3. Set up a work area with the following: \u003c/p>\n\u003cul>\n\u003cli>Your washed and cleaned tomatoes\u003c/li>\n\u003cli>Pans lined with aluminum foil that have been greased on the top side with olive oil\u003c/li>\n\u003cli>A fine-mesh colander set atop a large bowl\u003c/li>\n\u003cli>A cutting board\u003c/li>\n\u003cli>A knife\u003c/li>\n\u003c/ul>\n\u003cp>4. Remove any blemishes or bruises from the tomatoes and then cut each one in half.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/seeded-tomato.jpg\" alt=\"seeded-tomato\" title=\"seeded-tomato\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7136\">\u003c/p>\n\u003cp>5. Gently squeeze the tomato halves into the colander so the seeds fall inside.\u003cbr>\n6. Set the tomato halves on the lined baking sheets, cut side up.\u003cbr>\n7. Sprinkle extra virgin olive oil, kosher or sea salt, freshly ground black pepper, and freshly minced or dried oregano or basil onto your tomatoes.\u003cbr>\n8. Bake for 50 minutes if using a convection oven or 1 hour if not (or until the tomatoes are cooked through, being careful not to burn them).\u003cbr>\n9. When the tomatoes have only ten minutes to go, place the juice from the bowl into a pot and slowly boil with some salt and pepper for about five minutes.\u003cbr>\n10. Remove the pans from the oven and scrape the tomatoes into a small pile using a wooden spatula and then spoon them into a large bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/finished-tomato-sauce.jpg\" alt=\"finished tomato sauce\" title=\"finished tomato sauce\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7137\">\u003c/p>\n\u003cp>11. Add in the cooked tomato juices and stir.\u003cbr>\n12. Let cool until room temperature and then ladle into quart-sized freezer bags that have been labeled with the date and contents.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/tomatoes-bagged-and-ready-for-the-freezer.jpg\" alt=\"tomatoes bagged and ready for the freezer\" title=\"tomatoes bagged and ready for the freezer\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7138\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>13. Set bags in the freezer until ready to use.\u003c/p>\n\n",
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"excerpt": "So what do you do with 20 lbs of tomatoes and a can-not attitude? What do you do when you have no desire to stand over a boiling pot of tomatoes in 90 degree heat? You roast and freeze. That's right. I let my oven do most of the work and then after that, I'm letting my freezer do the rest. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/early-girls1.jpg\" alt=\"early girls\" title=\"early girls\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-7141\">This is a tale of three girls: an early girl, a dirty girl and a lazy girl. The early girl definitely did not get the worm. She is a luscious ripe tomato with the perfect balance of sweetness and acidity. The dirty girl is often hot and has her own natural beauty...she's \u003ca href=\"http://dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz and the grower of those beautiful tomatoes. And the lazy girl? Well, that would be me, but that's a longer story...\u003c/p>\n\u003cp>Now I'm a girl who loves home-canned foods. Bell jars that have been meticulously sterilized and then lovingly filled with someone's recipe for apricot jam, apple butter, and raspberry jelly make my heart go pitter pat. When someone shows up at my house with a gift of handmade preserves, my esteem for them grows and like the Grinch, my heart grows 10 sizes, bursting with appreciation for their efforts. \u003c/p>\n\u003cp>I have also been known to do some canning of my own. For years, an old and decrepit apricot tree sat in my backyard, looking scragglier by the year, but producing the sweetest apricots with just a hint of tartness. By far the best apricots I've ever eaten that produced the best jam I've ever made. Thick and sweet, it lay perfectly on freshly toasted challah or in a tart pan. We had so many apricots I made two to three dozen jars of jam each year in addition to making numerous tarts and simply eating tons fresh. We gave away apricot jam at Christmas to family members and neighbors and then had more to keep for ourselves. But then about three years ago, spring arrived and hardly any buds bloomed and the branches lay half naked in summer. We got 5 apricots that year. The next year, the craggy limbs lay bare -- our apricot tree was dead. I've since searched for apricots worthy of canning, but haven't yet found them.\u003c/p>\n\u003cp>But our apple tree survives, albeit in an even craggier state than the apricot tree seemed to have ever been. Poor tree has fire blight and although I keep saying I need to cut it down, I can't bring myself to actually do it (or, rather, ask my husband to do it). So this year, I am grateful to still have my usual bags of apples ready to be turned into apple butter, waiting in the basement.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/box-of-early-girl-tomatoes.jpg\" alt=\"box of early girl tomatoes\" title=\"box of early girl tomatoes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7133\">\u003c/p>\n\u003cp>What does any of this have to do with the lazy girl? Everything. After years of canning apricots and apples, I'm tired: tired of peeling, tired of sticking produce in a food mill, tired of hot water baths, and tired of sterilizing jars. I love the results, but not the work. So when I bought a 20 lb box of Early Girl tomatoes from Dirty Girl Produce this last weekend, I knew I couldn't bear to can them when I would just have to break out the canning equipment next weekend all over again to turn those apples into apple butter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what do you do with 20 lbs of tomatoes and a can-not attitude? What do you do when you have no desire to stand over a boiling pot of tomatoes in 90 degree weather? You roast and freeze. That's right. I let my oven do most of the work and then after that, I'm letting my freezer do the rest. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/roasting-tomatoes.jpg\" alt=\"roasting tomatoes\" title=\"roasting tomatoes\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7134\">\u003c/p>\n\u003cp>The roasting idea came from an amazing plate of roasted tomato risotto \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> recently made for me (from her own box of Dirty Girl Produce Early Girl tomatoes). Roasting had given the tomatoes a caramelized intense sweetness that I wanted to replicate. So, after seeding and then roasting most of my tomato haul with some olive oil and freshly minced oregano, the tomatoes were concentrated down into their essence. Each tomato was bursting with a deep summer tomato flavor and the kitchen was filled with a sweet heady aroma. I added in the cooked juices from the seeds and stirred to create a deep red sauce. After it cooled, I ladled equal amounts into Ziplock bags and then set the lot in the freezer. The perfume of summer and sunshine now stored and ready to be used in sauces and stews this winter, accomplished without me burning myself on a hot jar or pressing even one tin lid.\u003c/p>\n\u003cp>Next week, I'll can; but this week, I'm happy to be lazy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/roasted-early-girls.jpg\" alt=\"roasted early-girls\" title=\"roasted early-girls\" width=\"400\" height=\"533\" class=\"aligncenter size-medium wp-image-7135\">\u003c/p>\n\u003cp>\u003cstrong>How to make frozen roasted tomato preserves\u003c/strong>\u003cbr>\n1. Wash and dry your tomatoes.\u003cbr>\n2. Preheat your oven to 375 degrees if using a convection oven and 400 degrees if not.\u003cbr>\n3. Set up a work area with the following: \u003c/p>\n\u003cul>\n\u003cli>Your washed and cleaned tomatoes\u003c/li>\n\u003cli>Pans lined with aluminum foil that have been greased on the top side with olive oil\u003c/li>\n\u003cli>A fine-mesh colander set atop a large bowl\u003c/li>\n\u003cli>A cutting board\u003c/li>\n\u003cli>A knife\u003c/li>\n\u003c/ul>\n\u003cp>4. Remove any blemishes or bruises from the tomatoes and then cut each one in half.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/seeded-tomato.jpg\" alt=\"seeded-tomato\" title=\"seeded-tomato\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7136\">\u003c/p>\n\u003cp>5. Gently squeeze the tomato halves into the colander so the seeds fall inside.\u003cbr>\n6. Set the tomato halves on the lined baking sheets, cut side up.\u003cbr>\n7. Sprinkle extra virgin olive oil, kosher or sea salt, freshly ground black pepper, and freshly minced or dried oregano or basil onto your tomatoes.\u003cbr>\n8. Bake for 50 minutes if using a convection oven or 1 hour if not (or until the tomatoes are cooked through, being careful not to burn them).\u003cbr>\n9. When the tomatoes have only ten minutes to go, place the juice from the bowl into a pot and slowly boil with some salt and pepper for about five minutes.\u003cbr>\n10. Remove the pans from the oven and scrape the tomatoes into a small pile using a wooden spatula and then spoon them into a large bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/finished-tomato-sauce.jpg\" alt=\"finished tomato sauce\" title=\"finished tomato sauce\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7137\">\u003c/p>\n\u003cp>11. Add in the cooked tomato juices and stir.\u003cbr>\n12. Let cool until room temperature and then ladle into quart-sized freezer bags that have been labeled with the date and contents.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/tomatoes-bagged-and-ready-for-the-freezer.jpg\" alt=\"tomatoes bagged and ready for the freezer\" title=\"tomatoes bagged and ready for the freezer\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-7138\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>13. Set bags in the freezer until ready to use.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"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 />",
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"meta": {
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"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",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"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",
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"source": "kqed",
"order": 9
},
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"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",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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