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"content": "\u003cp>Listen to Morning Edition on NPR: \u003ca href=\"http://www.npr.org/2013/01/23/170038401/fla-tomato-growers-push-to-end-price-agreement\">Fla. Tomato Growers Say Mexico Trade Deal Is Rotten\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, NPR Business News (1/23/13)\u003c/p>\n\u003cp>Half of all tomatoes eaten in the U.S. come from Mexico, and tomato growers in Florida aren't happy about that. In fact, they're willing to risk a trade war to reverse the trend.\u003c/p>\n\u003cp>At JC Distributing In Nogales, Ariz., one misstep and you're likely to get knocked over by a pallet full of produce. Forklifts crisscross each other carrying peppers, squash and especially tomatoes from trucks backed into the warehouse loading dock.\u003c/p>\n\u003cfigure id=\"attachment_55067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes-300x224.jpg\" alt=\"Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat \" width=\"300\" height=\"224\" class=\"size-medium wp-image-55067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat Carter/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\"This is a Mexican truck being unloaded,\" says JC President Jaime Chamberlain. \"He's just waiting for his paperwork to get back.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>JC is one of a number of produce distributors just north of the Mexican border. Chamberlain says his company alone handles more than 87 million pounds of tomatoes each year — tomatoes sold in stores across the country.\u003c/p>\n\u003cp>\"This is a box of grape tomatoes, and this is from a grower of ours in Jalisco,\" Chamberlain says.\u003c/p>\n\u003cp>For 16 years, the Mexican growers have agreed not to sell tomatoes below what's called a reference price. That was supposed to protect Florida tomato growers from cheap Mexican tomatoes.\u003c/p>\n\u003cp>But Florida sales have dropped in half anyway, to as little as $250 million a year, while Mexican sales have tripled to more than $1.8 billion.\u003c/p>\n\u003cp>Reggie Brown, who heads the Florida Tomato Exchange, says Mexican growers have been dumping tomatoes — selling them for less than it costs to produce them.\u003c/p>\n\u003cp>\"The Mexican industry has for significant periods dumped product into the U.S. market during the 16 years of the agreement,\" Brown says.\u003c/p>\n\u003cp>So Florida growers are pushing the Obama administration to end the price agreement.\u003c/p>\n\u003cp>\"What would happen if the suspension agreement went away is free trade would truly exist between Mexico and the U.S. in the tomato industry,\" Brown says.\u003c/p>\n\u003cp>Lance Jungmeyer, who heads the Fresh Produce Association of the Americas, which represents the Mexican tomato industry, says Mexico is not dumping tomatoes.\u003c/p>\n\u003cp>\"It would be impossible to sustain hundreds perhaps thousands of Mexican tomato companies for years on end selling below their cost. They wouldn't be able to do that,\" Jungmeyer says.\u003c/p>\n\u003cp>If the tomato agreement goes away, though, Florida would be free to file an anti-dumping case against Mexico. If that happens, the Commerce Department can impose punitive tariffs on Mexican tomatoes — making them much more expensive and giving Florida an edge.\u003c/p>\n\u003cp>Mexico could then put heavy tariffs on billions of dollars in products the U.S. sells there: pork, beef and corn. It would be a trade war.\u003c/p>\n\u003cp>Jungmeyer says what's really going on is that consumers just plain prefer Mexican tomatoes — tomatoes ripened on the vine instead of with ethylene gas, which he says Florida growers use.\u003c/p>\n\u003cp>\"If your choice is a tomato that doesn't really taste like a tomato or a tomato that tastes like a tomato, you want the tomato that tastes like a tomato,\" Jungmeyer says.\u003c/p>\n\u003cp>Gary Hufbauer, a senior fellow with the Peterson Institute for International Economics, a Washington, D.C., think tank that supports international free trade, agrees. He says the Mexican tomato industry has innovated, and Florida growers are hanging on.\u003c/p>\n\u003cp>But Florida voters are important, and no administration wants to be seen as responsible for losing jobs there. Even if, as Hufbauer says, Florida's future isn't in tomatoes, it's a symbolic industry.\u003c/p>\n\u003cp>\"The mental image of the little house on the prairie has most of us captivated in Florida; the little house on the prairie is a tomato grower, a sugar grower or an orange grower — a small part of the economy, but a big part of the popular imagination,\" Hufbauer says.\u003c/p>\n\u003cp>Ending the tomato agreement would cost jobs in Mexico and the U.S., says distributor Jaime Chamberlain.\u003c/p>\n\u003cp>\"Your packaging, your marketing, your advertising, your transportation is tremendous. I don't know what would happen to all these trucks on the American roads if you were to eliminate a specific commodity out of the Mexican agricultural deal,\" Chamberlain says.\u003c/p>\n\u003cp>Negotiations are continuing, but last fall, the Commerce Department indicated it was siding with Florida. A number of big produce buyers, including Wal-Mart, are siding with Mexico. The trade agreement is set to expire at the end of this month.\u003c/p>\n\u003cp>What's at stake are higher prices and fewer tomato choices. Of course, you could grow your own.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "For 16 years, Mexican growers have agreed not to sell tomatoes below what's called a reference price, meant to protect Florida growers from cheap Mexican tomatoes. But half of all tomatoes eaten in the U.S. come from Mexico, and Mexican growers say it's because their tomatoes taste better.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>JC is one of a number of produce distributors just north of the Mexican border. Chamberlain says his company alone handles more than 87 million pounds of tomatoes each year — tomatoes sold in stores across the country.\u003c/p>\n\u003cp>\"This is a box of grape tomatoes, and this is from a grower of ours in Jalisco,\" Chamberlain says.\u003c/p>\n\u003cp>For 16 years, the Mexican growers have agreed not to sell tomatoes below what's called a reference price. That was supposed to protect Florida tomato growers from cheap Mexican tomatoes.\u003c/p>\n\u003cp>But Florida sales have dropped in half anyway, to as little as $250 million a year, while Mexican sales have tripled to more than $1.8 billion.\u003c/p>\n\u003cp>Reggie Brown, who heads the Florida Tomato Exchange, says Mexican growers have been dumping tomatoes — selling them for less than it costs to produce them.\u003c/p>\n\u003cp>\"The Mexican industry has for significant periods dumped product into the U.S. market during the 16 years of the agreement,\" Brown says.\u003c/p>\n\u003cp>So Florida growers are pushing the Obama administration to end the price agreement.\u003c/p>\n\u003cp>\"What would happen if the suspension agreement went away is free trade would truly exist between Mexico and the U.S. in the tomato industry,\" Brown says.\u003c/p>\n\u003cp>Lance Jungmeyer, who heads the Fresh Produce Association of the Americas, which represents the Mexican tomato industry, says Mexico is not dumping tomatoes.\u003c/p>\n\u003cp>\"It would be impossible to sustain hundreds perhaps thousands of Mexican tomato companies for years on end selling below their cost. They wouldn't be able to do that,\" Jungmeyer says.\u003c/p>\n\u003cp>If the tomato agreement goes away, though, Florida would be free to file an anti-dumping case against Mexico. If that happens, the Commerce Department can impose punitive tariffs on Mexican tomatoes — making them much more expensive and giving Florida an edge.\u003c/p>\n\u003cp>Mexico could then put heavy tariffs on billions of dollars in products the U.S. sells there: pork, beef and corn. It would be a trade war.\u003c/p>\n\u003cp>Jungmeyer says what's really going on is that consumers just plain prefer Mexican tomatoes — tomatoes ripened on the vine instead of with ethylene gas, which he says Florida growers use.\u003c/p>\n\u003cp>\"If your choice is a tomato that doesn't really taste like a tomato or a tomato that tastes like a tomato, you want the tomato that tastes like a tomato,\" Jungmeyer says.\u003c/p>\n\u003cp>Gary Hufbauer, a senior fellow with the Peterson Institute for International Economics, a Washington, D.C., think tank that supports international free trade, agrees. He says the Mexican tomato industry has innovated, and Florida growers are hanging on.\u003c/p>\n\u003cp>But Florida voters are important, and no administration wants to be seen as responsible for losing jobs there. Even if, as Hufbauer says, Florida's future isn't in tomatoes, it's a symbolic industry.\u003c/p>\n\u003cp>\"The mental image of the little house on the prairie has most of us captivated in Florida; the little house on the prairie is a tomato grower, a sugar grower or an orange grower — a small part of the economy, but a big part of the popular imagination,\" Hufbauer says.\u003c/p>\n\u003cp>Ending the tomato agreement would cost jobs in Mexico and the U.S., says distributor Jaime Chamberlain.\u003c/p>\n\u003cp>\"Your packaging, your marketing, your advertising, your transportation is tremendous. I don't know what would happen to all these trucks on the American roads if you were to eliminate a specific commodity out of the Mexican agricultural deal,\" Chamberlain says.\u003c/p>\n\u003cp>Negotiations are continuing, but last fall, the Commerce Department indicated it was siding with Florida. A number of big produce buyers, including Wal-Mart, are siding with Mexico. The trade agreement is set to expire at the end of this month.\u003c/p>\n\u003cp>What's at stake are higher prices and fewer tomato choices. Of course, you could grow your own.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Listen to Morning Edition on NPR: \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/23/170015186/farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk\">Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kcur.org/people/peggy-lowe\">Peggy Lowe\u003c/a>, The Salt at NPR (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55029\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto-300x224.jpg\" alt=\"This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers who had hoped to get some answers on why prices for their raw milk went into free fall a decade ago were disappointed Tuesday by the settlement of a case accusing Dairy Farmers of America Inc. of creating a milk monopoly in the Southeast.\u003c/p>\n\u003cp>Dairy farmers and industry observers had hoped for their day in court after years of delays in the large class-action suit. But the day before the trial was to start in federal court in Tennessee, DFA announced a $158.6 million deal, saying it didn't want to risk going to trial.\u003c/p>\n\u003cp>Although the payout will only go to farmers in the Southeast, the case was being watched as an indicator of the national industry, which has faced dramatic changes as it has become more industrialized and family farmers have been squeezed out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But things were worse in the Southeast, where DFA, a food cooperative that was supposed to represent its 1,700 member farmers, instead made a deal with Dean Foods, a large food company based in Dallas, back in 2001. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112002639\">As NPR's John Burnett reported in 2009\u003c/a>, the deal made the milk industry icon Elsie the Cow look instead like Gordon Gekko.\u003c/p>\n\u003cp>The farmers filed suit in 2007, alleging that DFA and Dean conspired to eliminate competition in the Southeast and suppress the prices they would pay farmers for raw milk. In turn, executives made deals that made them rich. DFA's former CEO, Gary Hanman, who was named in the suit, was paid $31.6 million during his seven years as head of the cooperative. Dean's former CEO, Gregg Engles, was paid $156 million, according to \u003ca href=\"http://www.nytimes.com/2012/10/28/business/in-dairy-industry-consolidation-lush-paydays.html?pagewanted=all&_r=0\">published reports\u003c/a>.\u003c/p>\n\u003cp>Dean settled its case last summer for $145 million. The DFA settled Tuesday.\u003c/p>\n\u003cp>\"Where inherently there's risk when you go to trial, the member's interest would be better served by making a business decision to put it behind us,\" says DFA CEO Rick Smith, who announced his organization's \u003ca href=\"http://www.dfamilk.com/newsroom/press-releases/dfa-reaches-settlement-southeast-lawsuit\">settlement\u003c/a>, in which the cooperative admitted no wrongdoing.\u003c/p>\n\u003cp>Veterinarian Sam Galphin, who has worked in Raleigh, N.C., for 30 years, is unhappy with that settlement, saying farmers will see very little money and will get no relief from a bad market that makes it impossible to make any money. He calls the DFA-Dean deal a \"cartel\" and bristles at describing it as an industry consolidation.\u003c/p>\n\u003cp>\"When I started in North Carolina, there were 1,200 dairies. Today there are less than 300. In South Carolina, there were 800 dairies. Today there are less than 100,\" he says. \"That's not just consolidation.\"\u003c/p>\n\u003cp>Peter Carstensen, a University of Wisconsin Madison \u003ca href=\"http://www.law.wisc.edu/profiles/pccarste@wisc.edu\">law professor\u003c/a> who has watched the case for years, says he was not surprised by the settlement, but he was disappointed because most of the dairy farmers' problems won't be addressed.\u003c/p>\n\u003cp>\"While it is nice that the farmers get some modest compensation for the harm that they suffered in the past, they remain at risk, as does the entire milk industry, by the failure to use this case to develop better, more open and nondiscriminatory access to markets for milk,\" he says.\u003c/p>\n\u003cp>The U.S. Department of Justice investigated the industry on antitrust issues during the George W. Bush administration but didn't file any charges. That's why Carstensen had hoped the DFA case would go to trial, so that the judge could perhaps establish restrictions on DFA, and more family farmers could be competitive.\u003c/p>\n\u003cp>The farmers had sought $1.2 billion in damages from DFA. Combined with the Dean settlement, the dairy farmers should share more than $300 million.\u003cem> \u003cbr>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Farmers in the Southeast had accused their own food cooperative, the Dairy Farmers of America, of striking a deal that created a milk monopoly and suppressed the price paid for raw milk. In settling the case, the cooperative said it did nothing wrong.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to Morning Edition on NPR: \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/23/170015186/farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk\">Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kcur.org/people/peggy-lowe\">Peggy Lowe\u003c/a>, The Salt at NPR (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55029\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto-300x224.jpg\" alt=\"This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers who had hoped to get some answers on why prices for their raw milk went into free fall a decade ago were disappointed Tuesday by the settlement of a case accusing Dairy Farmers of America Inc. of creating a milk monopoly in the Southeast.\u003c/p>\n\u003cp>Dairy farmers and industry observers had hoped for their day in court after years of delays in the large class-action suit. But the day before the trial was to start in federal court in Tennessee, DFA announced a $158.6 million deal, saying it didn't want to risk going to trial.\u003c/p>\n\u003cp>Although the payout will only go to farmers in the Southeast, the case was being watched as an indicator of the national industry, which has faced dramatic changes as it has become more industrialized and family farmers have been squeezed out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But things were worse in the Southeast, where DFA, a food cooperative that was supposed to represent its 1,700 member farmers, instead made a deal with Dean Foods, a large food company based in Dallas, back in 2001. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112002639\">As NPR's John Burnett reported in 2009\u003c/a>, the deal made the milk industry icon Elsie the Cow look instead like Gordon Gekko.\u003c/p>\n\u003cp>The farmers filed suit in 2007, alleging that DFA and Dean conspired to eliminate competition in the Southeast and suppress the prices they would pay farmers for raw milk. In turn, executives made deals that made them rich. DFA's former CEO, Gary Hanman, who was named in the suit, was paid $31.6 million during his seven years as head of the cooperative. Dean's former CEO, Gregg Engles, was paid $156 million, according to \u003ca href=\"http://www.nytimes.com/2012/10/28/business/in-dairy-industry-consolidation-lush-paydays.html?pagewanted=all&_r=0\">published reports\u003c/a>.\u003c/p>\n\u003cp>Dean settled its case last summer for $145 million. The DFA settled Tuesday.\u003c/p>\n\u003cp>\"Where inherently there's risk when you go to trial, the member's interest would be better served by making a business decision to put it behind us,\" says DFA CEO Rick Smith, who announced his organization's \u003ca href=\"http://www.dfamilk.com/newsroom/press-releases/dfa-reaches-settlement-southeast-lawsuit\">settlement\u003c/a>, in which the cooperative admitted no wrongdoing.\u003c/p>\n\u003cp>Veterinarian Sam Galphin, who has worked in Raleigh, N.C., for 30 years, is unhappy with that settlement, saying farmers will see very little money and will get no relief from a bad market that makes it impossible to make any money. He calls the DFA-Dean deal a \"cartel\" and bristles at describing it as an industry consolidation.\u003c/p>\n\u003cp>\"When I started in North Carolina, there were 1,200 dairies. Today there are less than 300. In South Carolina, there were 800 dairies. Today there are less than 100,\" he says. \"That's not just consolidation.\"\u003c/p>\n\u003cp>Peter Carstensen, a University of Wisconsin Madison \u003ca href=\"http://www.law.wisc.edu/profiles/pccarste@wisc.edu\">law professor\u003c/a> who has watched the case for years, says he was not surprised by the settlement, but he was disappointed because most of the dairy farmers' problems won't be addressed.\u003c/p>\n\u003cp>\"While it is nice that the farmers get some modest compensation for the harm that they suffered in the past, they remain at risk, as does the entire milk industry, by the failure to use this case to develop better, more open and nondiscriminatory access to markets for milk,\" he says.\u003c/p>\n\u003cp>The U.S. Department of Justice investigated the industry on antitrust issues during the George W. Bush administration but didn't file any charges. That's why Carstensen had hoped the DFA case would go to trial, so that the judge could perhaps establish restrictions on DFA, and more family farmers could be competitive.\u003c/p>\n\u003cp>The farmers had sought $1.2 billion in damages from DFA. Combined with the Dean settlement, the dairy farmers should share more than $300 million.\u003cem> \u003cbr>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Monsanto Lawyer Suggests New Standard For Suing Farmers",
"title": "Monsanto Lawyer Suggests New Standard For Suing Farmers",
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"content": "\u003cfigure id=\"attachment_54599\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\" alt=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" title=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" width=\"560\" class=\"size-full wp-image-54599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169318303/monsanto-lawyer-suggests-new-standard-for-suing-farmers\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, the biotech giant Monsanto has provoked outrage among its critics for \u003ca href=\"http://www.centerforfoodsafety.org/wp-content/uploads/2012/03/Monsanto-v-US-Farmer-2010-Update-v.-2.pdf\">suing\u003c/a> farmers who save and replant seeds, such as soybeans and canola, from the company's patented Roundup Ready crops.\u003c/p>\n\u003cp>Some of that outrage is based on a decade-old case in Canada, in which a court \u003ca href=\"http://decisions.fct-cf.gc.ca/en/2001/2001fct256/2001fct256.html\">ruled\u003c/a> that a farmer, \u003ca href=\"http://www.percyschmeiser.com/\">Percy Schmeiser\u003c/a>, violated Monsanto's patents by planting canola that he \"knew or ought to have known\" contained Monsanto's Roundup Ready gene. Schmeiser argued that he didn't want the gene in his fields, and that it had become incorporated into his canola via wind-blown pollen.\u003c/p>\n\u003cp>Monsanto won that case, but the company might have been better off losing because the victory has been a public relations disaster. Around the world, many people now believe, mistakenly, that Monsanto is suing farmers for growing patented seeds that wandered into their fields without the farmers' knowledge and against their will.\u003c/p>\n\u003cp>So it caught our attention last week when a lawyer representing Monsanto in federal court seemed to admit that suing Schmeiser had been a mistake that the company would not repeat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The lawyer for Monsanto, \u003ca href=\"http://www.wilmerhale.com/seth_waxman/\">Seth Waxman\u003c/a>, was being questioned by \u003ca href=\"http://www.cafc.uscourts.gov/judges/william-c-bryson-circuit-judge.html\">Judge William Bryson\u003c/a>, from the U.S. Appeals Court for the Federal Circuit. In the case, a group of mostly organic farmers had hauled Monsanto into court, \u003ca href=\"http://www.pubpat.org/monsanto-seed-patents.htm\">claiming\u003c/a> that they are being damaged by the possibility that Monsanto might sue them. Bryson wanted to know what actions would convince Monsanto to sue a farmer, and Waxman came up with this:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the real world, Judge Bryson, the cases Monsanto brings are cases in which it has come to learn that the farmer is not purchasing any Roundup Ready seed, but is spraying his fields with Roundup, and the plants are surviving. If the farmer were not spraying, by definition he wouldn't be taking advantage of Monsanto's technology.\"\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_54598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans-300x224.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" title=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" width=\"300\" height=\"224\" class=\"size-medium wp-image-54598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Under Waxman's common-sense standard, Monsanto wouldn't have brought its case against Schmeiser. That's because in that case, the company did not produce any evidence that Schmeiser was taking advantage of Monsanto's technology by spraying his crop with Roundup.\u003c/p>\n\u003cp>We called several lawyers to see whether Waxman's statement in court had any legal standing and would prevent any Schmeiser-style lawsuits in the future. They tell us that Monsanto isn't bound by Waxman's words because he's just a hired lawyer thinking on his feet in a courtroom, not a company executive.\u003c/p>\n\u003cp>The judges in this case, however, might conceivably take up this point in their eventual decision. If they follow Waxman's lead and write, for instance, that farmers don't infringe Monsanto's patents unless they are \"taking advantage\" of those genes and getting some benefit from them, it would be more significant. But \u003ca href=\"http://www.cardozo.yu.edu/MemberContentDisplay.aspx?ccmd=ContentDisplay&ucmd=UserDisplay&userid=80\">Daniel Ravicher\u003c/a>, who argued the case against Monsanto for the group of organic farmers, says even such an opinion wouldn't completely change the legal landscape because other judges, in other courts, still could disagree.\u003c/p>\n\u003cp>Meanwhile, the battle continues. The U.S. Supreme Court is about to take up another high-profile Monsanto seed \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a> involving patent infringement. Oral arguments are scheduled for Feb. 19. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many farmers are worried that the biotech giant will sue them if a patented gene gets accidentally incorporated into their crops. But in a departure, one Monsanto lawyer says that only farmers that specifically take advantage of the company's technology would face a lawsuit.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54599\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\" alt=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" title=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" width=\"560\" class=\"size-full wp-image-54599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/14/169318303/monsanto-lawyer-suggests-new-standard-for-suing-farmers\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, the biotech giant Monsanto has provoked outrage among its critics for \u003ca href=\"http://www.centerforfoodsafety.org/wp-content/uploads/2012/03/Monsanto-v-US-Farmer-2010-Update-v.-2.pdf\">suing\u003c/a> farmers who save and replant seeds, such as soybeans and canola, from the company's patented Roundup Ready crops.\u003c/p>\n\u003cp>Some of that outrage is based on a decade-old case in Canada, in which a court \u003ca href=\"http://decisions.fct-cf.gc.ca/en/2001/2001fct256/2001fct256.html\">ruled\u003c/a> that a farmer, \u003ca href=\"http://www.percyschmeiser.com/\">Percy Schmeiser\u003c/a>, violated Monsanto's patents by planting canola that he \"knew or ought to have known\" contained Monsanto's Roundup Ready gene. Schmeiser argued that he didn't want the gene in his fields, and that it had become incorporated into his canola via wind-blown pollen.\u003c/p>\n\u003cp>Monsanto won that case, but the company might have been better off losing because the victory has been a public relations disaster. Around the world, many people now believe, mistakenly, that Monsanto is suing farmers for growing patented seeds that wandered into their fields without the farmers' knowledge and against their will.\u003c/p>\n\u003cp>So it caught our attention last week when a lawyer representing Monsanto in federal court seemed to admit that suing Schmeiser had been a mistake that the company would not repeat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The lawyer for Monsanto, \u003ca href=\"http://www.wilmerhale.com/seth_waxman/\">Seth Waxman\u003c/a>, was being questioned by \u003ca href=\"http://www.cafc.uscourts.gov/judges/william-c-bryson-circuit-judge.html\">Judge William Bryson\u003c/a>, from the U.S. Appeals Court for the Federal Circuit. In the case, a group of mostly organic farmers had hauled Monsanto into court, \u003ca href=\"http://www.pubpat.org/monsanto-seed-patents.htm\">claiming\u003c/a> that they are being damaged by the possibility that Monsanto might sue them. Bryson wanted to know what actions would convince Monsanto to sue a farmer, and Waxman came up with this:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the real world, Judge Bryson, the cases Monsanto brings are cases in which it has come to learn that the farmer is not purchasing any Roundup Ready seed, but is spraying his fields with Roundup, and the plants are surviving. If the farmer were not spraying, by definition he wouldn't be taking advantage of Monsanto's technology.\"\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_54598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans-300x224.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" title=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" width=\"300\" height=\"224\" class=\"size-medium wp-image-54598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Under Waxman's common-sense standard, Monsanto wouldn't have brought its case against Schmeiser. That's because in that case, the company did not produce any evidence that Schmeiser was taking advantage of Monsanto's technology by spraying his crop with Roundup.\u003c/p>\n\u003cp>We called several lawyers to see whether Waxman's statement in court had any legal standing and would prevent any Schmeiser-style lawsuits in the future. They tell us that Monsanto isn't bound by Waxman's words because he's just a hired lawyer thinking on his feet in a courtroom, not a company executive.\u003c/p>\n\u003cp>The judges in this case, however, might conceivably take up this point in their eventual decision. If they follow Waxman's lead and write, for instance, that farmers don't infringe Monsanto's patents unless they are \"taking advantage\" of those genes and getting some benefit from them, it would be more significant. But \u003ca href=\"http://www.cardozo.yu.edu/MemberContentDisplay.aspx?ccmd=ContentDisplay&ucmd=UserDisplay&userid=80\">Daniel Ravicher\u003c/a>, who argued the case against Monsanto for the group of organic farmers, says even such an opinion wouldn't completely change the legal landscape because other judges, in other courts, still could disagree.\u003c/p>\n\u003cp>Meanwhile, the battle continues. The U.S. Supreme Court is about to take up another high-profile Monsanto seed \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a> involving patent infringement. Oral arguments are scheduled for Feb. 19. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
"title": "Do-It-Yourself Meal Kits Promise Easier, More Exotic Dinners ",
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"content": "\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54220\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-1.jpg\" alt=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" title=\"Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\" width=\"560\" class=\"size-full wp-image-54220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hungry Globetrotter's madras curry with chicken, the main dish from the South Indian Sampler meal kit\u003c/figcaption>\u003c/figure>\n\u003cp>Vijay Rajendran has a philosophy: Life is too short for food to be boring.\u003c/p>\n\u003cp>It became the slogan for his company \u003ca href=\"http://www.hungryglobetrotter.com/\" title=\"Hungry Globetrotter\" target=\"_blank\">Hungry Globetrotter\u003c/a>, which sells boxes of unusual spices and other ingredients that can be made into a meal. Rajendran launched the startup in September, becoming the latest in a string of Bay Area entrepreneurs, nonprofits and chefs to experiment with do-it-yourself meal kits for home cooks. \u003c/p>\n\u003cblockquote>\u003cp>\"Hungry Globetrotter offers a monthly subscription of recipes, sauces and spices that help you cook the cuisine of a different country every month,\" Rajendran says. \"We think of ourselves as being an international culinary adventure right in your kitchen.\"\u003c/p>\u003c/blockquote>\n\u003cp>Whether it's a desire to learn about new cuisines or a way to get a healthy dinner on the table, people are hungry for these types of boxes loaded with the makings of a nice meal, Rajendran and others say. \u003c/p>\n\u003cp>Some kits include all the spices, vegetables and meat you'll need to cook dinner, while others require shopping. A few are ready to eat with little, if any, cooking. \u003c/p>\n\u003cp>Hungry Globetrotter's customers sign up for a yearly subscription and receive a monthly kit with branded products that may be hard to find at mainstream grocery stores, such as Cobra Corn Mumbai Masala popcorn or curry simmer sauces from Maya Kaimal. \u003c/p>\n\u003cfigure id=\"attachment_54222\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-1.jpg\" alt=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" title=\"Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\" width=\"560\" class=\"size-full wp-image-54222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vijay Rajendran, founder of Hungry Globetrotter (photo: Christophe Testi); The South Indian Sampler meal kit; Madras curry with rice and yogurt raita\u003c/figcaption>\u003c/figure>\n\u003cp>The kits cost $34.95 but require you to buy fresh ingredients, such as chicken, pushing the final price tag higher for a four-person meal that can be cooked in about an hour. Since September, he's sold a couple hundred kits saluting the cuisines of Southern India, Japan, Morocco and Argentina. Rajendran hopes to add a few thousand customers by late 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think there is a huge market out there,\" Rajendran says.\u003c/p>\n\u003cp>So does Liz Hunt, director of marketing and public relations at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"http://www.cuesa.org/\" title=\"CUESA\" target=\"_blank\">CUESA\u003c/a>), which operates San Francisco's Ferry Plaza Farmers Market. Next month, the nonprofit will begin selling meal boxes ($19-$29) stocked with just about everything you need to make a vegetarian dinner for two, with recipes developed by local chefs. The goal is to get some of the pristine produce from the market into more hands -- and mouths.\u003c/p>\n\u003cblockquote>\u003cp>\"Teaching people how to cook is a huge part of what we do,\" Hunt says. \"This is a natural extension of that. There are great, hand-selected ingredients in the box with a recipe, so they're guaranteed to have an awesome experience with some of the best produce you can buy in San Francisco.\"\u003c/p>\u003c/blockquote>\n\u003cp>CUESA's \u003ca href=\"http://www.cuesa.org/node/3663\" title=\"CUESA's Chef Market Basket\" target=\"_blank\">Chef Market Basket\u003c/a> resembles the \u003ca href=\"http://missioncommunitymarket.org/chefbox/\" title=\"Chef's Market Box\" target=\"_blank\">Chef's Market Box\u003c/a>, a product tested last year by another nonprofit, the \u003ca href=\"http://missioncommunitymarket.org/\" title=\"Mission Community Market\" target=\"_blank\">Mission Community Market\u003c/a> (MCM) in San Francisco. The program is on hiatus until spring.\u003c/p>\n\u003cp>MCM's Chef's Market Box ($17-$30) seemed like the perfect way to bring together local farms, chefs and food lovers, says Jeremy Shaw, MCM's executive director. \u003c/p>\n\u003cblockquote>\u003cp>\"The biggest lesson is that people really value fresh and local food,\" Shaw says. \"They just have trouble getting it sometimes because they're so busy, so this is a way to solve that problem.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_54226\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-collage-2.jpg\" alt=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" title=\"Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\" width=\"560\" class=\"size-full wp-image-54226\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meal kits from CUESA, Mission Community Market and Luke's Local (photos: Colin Price, Good Eggs)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>No muss, no fuss\u003c/strong>\u003c/p>\n\u003cp>These meal kits all require prep and cooking, such as chopping and simmering, but others make it even easier. \u003c/p>\n\u003cp>Ben de Vries, chef and owner of \u003ca href=\"http://www.luellasf.com/\" title=\"Luella\" target=\"_blank\">Luella\u003c/a> in San Francisco, began selling \"\u003ca href=\"http://store.luellasf.com/collections/luella-in-a-bag\" title=\"Luella in a Bag\" target=\"_blank\">Luella in a Bag\u003c/a>\" last year, a kit that makes a three-course dinner for two for about $40. \u003c/p>\n\u003cblockquote>\u003cp>\"At most, someone has to lightly sauté mushrooms that have already been lightly sautéed, just to heat them up,\" de Vries says. \"They can feel like a professional chef without doing all the work.\"\u003c/p>\u003c/blockquote>\n\u003cp>The \u003ca href=\"http://www.lukeslocal.com/meal-box.html\" title=\"Luke's Local's meal box\" target=\"_blank\">meal box\u003c/a> from \u003ca href=\"http://www.lukeslocal.com/\" title=\"Luke's Local\" target=\"_blank\">Luke's Local\u003c/a> is similarly no-fuss. The San Francisco-based company has been contracted to curate and deliver CUESA's Chef Market Basket. But it also offers its own line of ready-to-eat meals created by area chefs, as well as organic produce and other foods. The company calls its offerings a mix between a CSA, personal catering and artisan food shop. Its meal boxes, along with the CUESA and MCM meal kits, are sold through \u003ca href=\"https://www.goodeggs.com/\" title=\"Good Eggs\">the Good Eggs online marketplace\u003c/a>.\u003c/p>\n\u003cp>Owner Luke Chappell has sold about 100 meal boxes each week for the last three months, but expects that number to grow in 2013. \"I see a much bigger opportunity than what we’re doing right now,\" Chappell says. \u003c/p>\n\u003cp>De Vries of Luella sells as many as 50 meal kits per week. The response has been great, but his chef friends are also keeping tabs on how the kits sell. With the various costs of doing business in the city, he says, chefs are constantly looking for more revenue streams, such as prepared foods and pop-ups. \u003c/p>\n\u003cfigure id=\"attachment_54224\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/meal-kit-2.jpg\" alt=\"Luella in a Bag (photo: Matt Pinna\" title=\"Luella in a Bag (photo: Matt Pinna\" width=\"560\" class=\"size-full wp-image-54224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luella in a Bag (photo: Matt Pinna)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turning a profit\u003c/strong>\u003c/p>\n\u003cp>Luella in a Bag becomes profitable if de Vries sells more than 20 meal kits per week. That's because his restaurant already covers related expenses, but he suspects it becomes more challenging when meal kits are a company's sole revenue stream. \u003c/p>\n\u003cp>Sales and funding were two obstacles faced by San Francisco's \u003ca href=\"https://shop.culturekitchen.com/\" title=\"Culture Kitchen\" target=\"_blank\">Culture Kitchen\u003c/a>, a company that sold ethnic meal kits with spices, nuts and other ingredients sized to make Iraqi, Thai or West Indian meals. The company announced today that it is shutting down its shop after roughly 18 months in business. \u003c/p>\n\u003cblockquote>\u003cp>\"There were a lot of costs associated with the packaging,\" says Abby Sturges, a Culture Kitchen co-founder. \"It made it difficult to reach the price point we needed to reach. Our day-to-day operations were consumed with getting product in and out the door.\"\u003c/p>\u003c/blockquote>\n\u003cp>Sturges will continue to blog as a way to focus on Culture Kitchen's larger vision of building a community around ethnic food and getting people back into the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People truly do want the opportunity to cook more often, says CUESA's Hunt.\u003c/p>\n\u003cblockquote>\u003cp>\n\"The reason we see more of these boxes is people really love to cook, but there's a real challenge in planning a menu and going to the grocery store,\" Hunt says. \"If we can make this a viable alternative, I think we can really improve the quality of people's lives.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Google Earth Revealed Chicago's Hidden Farms",
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"content": "\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FDA Releases Rules To Strengthen Safety Of Food Supply",
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"content": "\u003cp>Post by Dan Charles and April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/4/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53906\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\" alt=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" title=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53906\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>UPDATED: 4:50 p.m. Looking for a little weekend reading? The Food and Drug Administration has just the thing. On Friday, the agency released \u003ca href=\"https://www.federalregister.gov/agencies/food-and-drug-administration\">two proposed rules\u003c/a> designed to boost the safety of the nation's food supply, encompassing hundreds of pages.\u003c/p>\n\u003cp>One rule covers operations at fruit and vegetable farms, focusing on those foods that we eat raw and have been the subject of several recent recalls, like leafy greens, tomatoes, melons, herbs, green onions and berries. They would require worker safety training, handwashing, clean water and monitoring the presence of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150875315/the-great-salad-microbe-hunt-california-style\">animals in the field\u003c/a> that could spread illness.\u003c/p>\n\u003cp>Produce accounted for about 42 percent of all foodborne illness in 2010, according to the FDA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Two years after a food safety bill became law, the FDA issues a rule to prevent foodborne illness in produce and one to require food manufacturers to have plans in place to prevent contamination. Foodborne illness sickens about 48 million Americans each year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53906\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\" alt=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" title=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53906\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>UPDATED: 4:50 p.m. Looking for a little weekend reading? The Food and Drug Administration has just the thing. On Friday, the agency released \u003ca href=\"https://www.federalregister.gov/agencies/food-and-drug-administration\">two proposed rules\u003c/a> designed to boost the safety of the nation's food supply, encompassing hundreds of pages.\u003c/p>\n\u003cp>One rule covers operations at fruit and vegetable farms, focusing on those foods that we eat raw and have been the subject of several recent recalls, like leafy greens, tomatoes, melons, herbs, green onions and berries. They would require worker safety training, handwashing, clean water and monitoring the presence of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150875315/the-great-salad-microbe-hunt-california-style\">animals in the field\u003c/a> that could spread illness.\u003c/p>\n\u003cp>Produce accounted for about 42 percent of all foodborne illness in 2010, according to the FDA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Drakes Bay Oyster Company Sues to Stay",
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"content": "\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121205aaforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Inside California Olive Ranch during Harvest ",
"title": "Inside California Olive Ranch during Harvest ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52152\">\u003c/a>\u003cbr>\n\u003cem>Inside the Olive Orchards\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Extra virgin olive oil\u003c/strong>. There is nothing quite like it. It has been called liquid gold, or green gold, a title that is well deserved. Historically, it has been used for everything from lighting lamps to moisturizing skin, but the best use of all in my opinion, is in the kitchen! It can transform the simplest of ingredients into something sublime. The taste of EVOO can range from fruity and grassy, to straight up peppery, and a myriad of nuanced flavor profiles in between. \u003c/p>\n\u003cp>As I’ve learned though, \u003ca href=\"http://www.truthinoliveoil.com/extra-virginity\">not all olive oil is made equal\u003c/a>. In fact, not all olive oil is even real olive oil sometimes, thanks to some shady business dealings and misleading consumer marketing. \u003c/p>\n\u003cp>About 60 miles north of Sacramento though, in the small towns of Oroville, Artois, and Corning, you’ll find some good people making the real McCoy. \u003ca href=\"http://www.californiaoliveranch.com/\">California Olive Ranch\u003c/a> produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\" alt=\"Harvest time at California Olive Ranch\" title=\"Harvest time at California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52153\">\u003c/a>\u003cbr>\n\u003cem>Harvest time at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was asked by the ranch if I’d be interested in visiting their 6,000 acres of beautiful olive orchards during the most exciting time of year—\u003cstrong>harvest time\u003c/strong>!—first, I checked to see if they were on \u003ca href=\"http://www.truthinoliveoil.com/2012/09/toms-supermarket-picks-quality-oils-good-prices\">Tom’s list\u003c/a> (phew, yes, of course they were), and then I clapped my hands and jumped up and down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\" alt=\"Arbosana EVOO\" title=\"Arbosana EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-52149\">\u003c/a>\u003cbr>\n\u003cem>Arbosana EVOO\u003c/em>\u003c/p>\n\u003cp>The trip started with a special dinner at \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella\u003c/a>, featuring a menu centered around EVOO, naturally. It was really interesting to see how different varietals were used in all the dishes, ranging from salmon poached in a mellow, floral EVOO, to chocolate cake made with a fruitier EVOO. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\" alt=\"Salmon poached in EVOO\" title=\"Salmon poached in EVOO\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11-150x150.jpg\" alt=\"Lentil Soup with Arbosana EVOO\" title=\"Lentil Soup with Arbosana EVOO\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52163\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12-150x150.jpg\" alt=\"Ella Waldorf Salad\" title=\"Ella Waldorf Salad\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52164\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19-150x150.jpg\" alt=\"Arbosana EVOO Roasted Chicken\" title=\"Arbosana EVOO Roasted Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52165\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32-150x150.jpg\" alt=\"Arbequina EVOO Chocolate Cake\" title=\"Arbequina EVOO Chocolate Cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52166\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we headed to the ranch to begin our education, blessed with an unbelievably gorgeous, sunny day, with picture-perfect clouds that just wouldn’t quit. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52155\">\u003c/a>\u003cbr>\n\u003cem>Blue Skies and Emerald Orchards\u003c/em>\u003c/p>\n\u003cp>We met \u003cstrong>Adam Englehardt\u003c/strong>, VP of Orchard Operations at California Olive Ranch. Adam is a fifth generation farmer. His family actually has a small olive ranch of their own in the Livermore Valley. His favorite oil is the \u003ca href=\"http://shop.californiaoliveranch.com/Arbequina-Extra-Virgin-Olive-Oil/p/COR-100025&c=CaliforniaOliveRanch@OliveOils\">Arbequina\u003c/a>, and he has spearheaded the ranch’s winning strategy of combining old techniques with new technologies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\" alt=\"Adam Englehardt\" title=\"Adam Englehardt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52158\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>Northern California is located at 39°N latitude, which is the same as that of northern Spain and northern Tuscany, so it shares many of the same harvesting conditions. But, unlike traditional growers, California ranchers have tweaked their methodology to grow a tree that would allow them to harvest it more efficiently, thereby producing a higher quality oil. \u003c/p>\n\u003cblockquote>\u003cp>“Like almonds, pistachios, and grapes…we have a history of taking a Mediterranean product and applying some Yankee ingenuity.”\u003cbr>\n– Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/p>\u003c/blockquote>\n\u003cp>This is coming from a guy who gets constant reports on nutrient and water levels from solar-powered irrigation probes, and can irrigate on demand via iPhone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-52160\">\u003c/a>\u003cbr>\n\u003cem>The mechanical harvester\u003c/em>\u003c/p>\n\u003cp>Let’s start from the beginning though. Way before iPhone farm management, back in 1996, a mechanical harvester was developed, allowing farmers to harvest their olive trees quickly. The harvester is much like the one used for wine grapes. The machine straddles the row of trees and as it moves down the line, it brushes off all the olives and captures it into a holding bin. The catch is, the trees have to be kept small enough so that the machine can sit above them. In order to make use of this new machine, farmers matched the tree to the technology and started to grow them in hedgerows (like wine grapes). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\" alt=\"Adam Englehardt and Patricia Unterman tasting olives\" title=\"AAdam Englehardt and Patricia Unterman tasting olives\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52151\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt and Patricia Unterman tasting olives\u003c/em>\u003c/p>\n\u003cp>The 3 varieties of olives grown by California Olive Ranch are:\u003c/p>\n\u003col>\n\u003cli>Koroneiki (spicy)\u003c/li>\n\u003cli>Arbequina (fruity)\u003c/li>\n\u003cli>Arbosana (nutty)\u003c/li>\n\u003c/ol>\n\u003cp>All of the varietals were adapted to make the tree’s growth naturally more compact. They were planted closer and were given little to no water or fertilizer. Apparently olive trees do well under stress. They’ve been evolved to operate under harsh conditions in the desert, being eaten by goats, burned by day and frosted by night. \u003c/p>\n\u003cp>It may have taken a few years to figure out, but from the looks of it, the ranch has their system nailed down now. Growing the trees in hedgerows using a system of “super high-density planting” allows for mechanical harvesting, which allows for the olives to be picked at perfection, quickly and efficiently, within the tight time frame of harvest. \u003c/p>\n\u003cp>Oh yes, did I mention the timing? Every year, the ranchers have only a \u003cstrong>45-day window\u003c/strong> to harvest all of their fruit for the year. They need to beat the frost, pick early, pick quickly, and then press as soon as possible because once the olive is picked it starts to oxidize. Talk about stress.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52159\">\u003c/a>\u003cbr>\n\u003cem>California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>From harvester, to the holding gondola, into the mill, the olives never touch the ground so bruising and oxidation is kept to a minimum. And, because the olives only travel about 35 minutes to the mill, they are pressed into fresh extra virgin olive oil \u003cstrong>within a couple of hours\u003c/strong> of being plucked from the tree. \u003c/p>\n\u003cp>The grand sum of all these moving parts? Seriously tasty \u003ca href=\"http://www.californiaoliveranch.com/our-olive-oil\">extra virgin olive oil\u003c/a>. Liquid gold. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52157\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106-150x150.jpg\" alt=\"Looking into the harvester\" title=\"Looking into the harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52173\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801-150x150.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52175\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164-150x150.jpg\" alt=\"California Olive Ranch Harvest\" title=\"California Olive Ranch Harvest\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52174\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401-150x150.jpg\" alt=\"Olive Branch Mustache\" title=\"Olive Branch Mustache\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52176\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44-150x150.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52191\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56-150x150.jpg\" alt=\"Olives Ripe for the Picking\" title=\"Olives Ripe for the Picking\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52192\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152-150x150.jpg\" alt=\"Horses at California Olive Ranch\" title=\"Horses at California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52193\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177-150x150.jpg\" alt=\"Testing new varietals: Arbosana + Koroneiki\" title=\"Testing new varietals: Arbosana + Koroneiki\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52194\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-59.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52152\">\u003c/a>\u003cbr>\n\u003cem>Inside the Olive Orchards\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Extra virgin olive oil\u003c/strong>. There is nothing quite like it. It has been called liquid gold, or green gold, a title that is well deserved. Historically, it has been used for everything from lighting lamps to moisturizing skin, but the best use of all in my opinion, is in the kitchen! It can transform the simplest of ingredients into something sublime. The taste of EVOO can range from fruity and grassy, to straight up peppery, and a myriad of nuanced flavor profiles in between. \u003c/p>\n\u003cp>As I’ve learned though, \u003ca href=\"http://www.truthinoliveoil.com/extra-virginity\">not all olive oil is made equal\u003c/a>. In fact, not all olive oil is even real olive oil sometimes, thanks to some shady business dealings and misleading consumer marketing. \u003c/p>\n\u003cp>About 60 miles north of Sacramento though, in the small towns of Oroville, Artois, and Corning, you’ll find some good people making the real McCoy. \u003ca href=\"http://www.californiaoliveranch.com/\">California Olive Ranch\u003c/a> produces 60% of the olive oil that is grown in California, and not only are they producing the genuine (delicious) article, they are doing it with integrity and efficiency. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-61.jpg\" alt=\"Harvest time at California Olive Ranch\" title=\"Harvest time at California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52153\">\u003c/a>\u003cbr>\n\u003cem>Harvest time at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was asked by the ranch if I’d be interested in visiting their 6,000 acres of beautiful olive orchards during the most exciting time of year—\u003cstrong>harvest time\u003c/strong>!—first, I checked to see if they were on \u003ca href=\"http://www.truthinoliveoil.com/2012/09/toms-supermarket-picks-quality-oils-good-prices\">Tom’s list\u003c/a> (phew, yes, of course they were), and then I clapped my hands and jumped up and down. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-5.jpg\" alt=\"Arbosana EVOO\" title=\"Arbosana EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-52149\">\u003c/a>\u003cbr>\n\u003cem>Arbosana EVOO\u003c/em>\u003c/p>\n\u003cp>The trip started with a special dinner at \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella\u003c/a>, featuring a menu centered around EVOO, naturally. It was really interesting to see how different varietals were used in all the dishes, ranging from salmon poached in a mellow, floral EVOO, to chocolate cake made with a fruitier EVOO. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-18.jpg\" alt=\"Salmon poached in EVOO\" title=\"Salmon poached in EVOO\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52150\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-11-150x150.jpg\" alt=\"Lentil Soup with Arbosana EVOO\" title=\"Lentil Soup with Arbosana EVOO\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52163\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-12-150x150.jpg\" alt=\"Ella Waldorf Salad\" title=\"Ella Waldorf Salad\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52164\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-19-150x150.jpg\" alt=\"Arbosana EVOO Roasted Chicken\" title=\"Arbosana EVOO Roasted Chicken\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52165\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-32-150x150.jpg\" alt=\"Arbequina EVOO Chocolate Cake\" title=\"Arbequina EVOO Chocolate Cake\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52166\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we headed to the ranch to begin our education, blessed with an unbelievably gorgeous, sunny day, with picture-perfect clouds that just wouldn’t quit. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-115.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52155\">\u003c/a>\u003cbr>\n\u003cem>Blue Skies and Emerald Orchards\u003c/em>\u003c/p>\n\u003cp>We met \u003cstrong>Adam Englehardt\u003c/strong>, VP of Orchard Operations at California Olive Ranch. Adam is a fifth generation farmer. His family actually has a small olive ranch of their own in the Livermore Valley. His favorite oil is the \u003ca href=\"http://shop.californiaoliveranch.com/Arbequina-Extra-Virgin-Olive-Oil/p/COR-100025&c=CaliforniaOliveRanch@OliveOils\">Arbequina\u003c/a>, and he has spearheaded the ranch’s winning strategy of combining old techniques with new technologies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-174.jpg\" alt=\"Adam Englehardt\" title=\"Adam Englehardt\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52158\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>Northern California is located at 39°N latitude, which is the same as that of northern Spain and northern Tuscany, so it shares many of the same harvesting conditions. But, unlike traditional growers, California ranchers have tweaked their methodology to grow a tree that would allow them to harvest it more efficiently, thereby producing a higher quality oil. \u003c/p>\n\u003cblockquote>\u003cp>“Like almonds, pistachios, and grapes…we have a history of taking a Mediterranean product and applying some Yankee ingenuity.”\u003cbr>\n– Adam Englehardt, VP of Orchard Operations at California Olive Ranch\u003c/p>\u003c/blockquote>\n\u003cp>This is coming from a guy who gets constant reports on nutrient and water levels from solar-powered irrigation probes, and can irrigate on demand via iPhone.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-188.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-52160\">\u003c/a>\u003cbr>\n\u003cem>The mechanical harvester\u003c/em>\u003c/p>\n\u003cp>Let’s start from the beginning though. Way before iPhone farm management, back in 1996, a mechanical harvester was developed, allowing farmers to harvest their olive trees quickly. The harvester is much like the one used for wine grapes. The machine straddles the row of trees and as it moves down the line, it brushes off all the olives and captures it into a holding bin. The catch is, the trees have to be kept small enough so that the machine can sit above them. In order to make use of this new machine, farmers matched the tree to the technology and started to grow them in hedgerows (like wine grapes). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-53.jpg\" alt=\"Adam Englehardt and Patricia Unterman tasting olives\" title=\"AAdam Englehardt and Patricia Unterman tasting olives\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52151\">\u003c/a>\u003cbr>\n\u003cem>Adam Englehardt and Patricia Unterman tasting olives\u003c/em>\u003c/p>\n\u003cp>The 3 varieties of olives grown by California Olive Ranch are:\u003c/p>\n\u003col>\n\u003cli>Koroneiki (spicy)\u003c/li>\n\u003cli>Arbequina (fruity)\u003c/li>\n\u003cli>Arbosana (nutty)\u003c/li>\n\u003c/ol>\n\u003cp>All of the varietals were adapted to make the tree’s growth naturally more compact. They were planted closer and were given little to no water or fertilizer. Apparently olive trees do well under stress. They’ve been evolved to operate under harsh conditions in the desert, being eaten by goats, burned by day and frosted by night. \u003c/p>\n\u003cp>It may have taken a few years to figure out, but from the looks of it, the ranch has their system nailed down now. Growing the trees in hedgerows using a system of “super high-density planting” allows for mechanical harvesting, which allows for the olives to be picked at perfection, quickly and efficiently, within the tight time frame of harvest. \u003c/p>\n\u003cp>Oh yes, did I mention the timing? Every year, the ranchers have only a \u003cstrong>45-day window\u003c/strong> to harvest all of their fruit for the year. They need to beat the frost, pick early, pick quickly, and then press as soon as possible because once the olive is picked it starts to oxidize. Talk about stress.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-185.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-52159\">\u003c/a>\u003cbr>\n\u003cem>California Olive Ranch\u003c/em>\u003c/p>\n\u003cp>From harvester, to the holding gondola, into the mill, the olives never touch the ground so bruising and oxidation is kept to a minimum. And, because the olives only travel about 35 minutes to the mill, they are pressed into fresh extra virgin olive oil \u003cstrong>within a couple of hours\u003c/strong> of being plucked from the tree. \u003c/p>\n\u003cp>The grand sum of all these moving parts? Seriously tasty \u003ca href=\"http://www.californiaoliveranch.com/our-olive-oil\">extra virgin olive oil\u003c/a>. Liquid gold. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-148.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"523\" height=\"333\" class=\"alignnone size-full wp-image-52157\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-106-150x150.jpg\" alt=\"Looking into the harvester\" title=\"Looking into the harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52173\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-801-150x150.jpg\" alt=\"The mechanical harvester\" title=\"The mechanical harvester\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52175\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-164-150x150.jpg\" alt=\"California Olive Ranch Harvest\" title=\"California Olive Ranch Harvest\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52174\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-1401-150x150.jpg\" alt=\"Olive Branch Mustache\" title=\"Olive Branch Mustache\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52176\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-44-150x150.jpg\" alt=\"California Olive Ranch\" title=\"California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52191\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-56-150x150.jpg\" alt=\"Olives Ripe for the Picking\" title=\"Olives Ripe for the Picking\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52192\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-152-150x150.jpg\" alt=\"Horses at California Olive Ranch\" title=\"Horses at California Olive Ranch\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52193\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2012-11-08-california-olive-ranch-177-150x150.jpg\" alt=\"Testing new varietals: Arbosana + Koroneiki\" title=\"Testing new varietals: Arbosana + Koroneiki\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-52194\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks",
"title": "Local Hard Cider for Thanksgiving: Tilted Shed Ciderworks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n",
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"excerpt": "What are you drinking for Thanksgiving? This year, I'm toasting with dry, autumn-golden hard cider made by Sebastopol's Tilted Shed Ciderworks, as craft cider makes a comeback in the Bay Area. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51773\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/variety-apples640.jpg\" alt=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" title=\"A mix of local apples goes in the cider. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A mix of local apples goes in the cider. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>What are you drinking for Thanksgiving? Local cooking teacher Mary Risley \u003ca href=\"http://www.youtube.com/watch?v=foA0MGUbYH0\">may swear by Pinot Noir\u003c/a>, other wine writers by \u003ca href=\"http://www.nytimes.com/2012/11/21/dining/thanksgiving-wines-for-when-you-didnt-plan-ahead.html\">Ravenswood Zin or Oregon whites\u003c/a>, but this year, my guests will be toasting with dry, autumn-golden hard cider made by the husband and wife team of Scott Heath and Ellen Cavalli of Sebastopol's \u003ca href=\"http://www.tiltedshed.com\">Tilted Shed Ciderworks\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_51772\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tilted-family800.jpg\" alt=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" title=\"Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\" width=\"560\" class=\"size-full wp-image-51772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scott Heath, Ellen Cavalli, and Ben. Photo: Miya Endo\u003c/figcaption>\u003c/figure>\n\u003cp>Why cider, right now? Appropriately for a harvest festival, it's local, made from a wide variety of apples grown and gleaned around Sebastopol, an area that put Sonoma on the map as an apple-growing region before gaining fame for its grapes. In celebrating this uniquely American holiday, it always seems particularly appropriate to go all-American from plate to glass. Save the French champagne (or French ciders) for New Year's; for Thanksgiving, let's toast with what America has to offer. Already planned your sit-down dinner's wines? Well, nothing goes better with the weekend's turkey-and-cranberry sandwiches than a tangy quaff of lightly chilled cider. \u003c/p>\n\u003cp>And cider, particularly hard cider, has a long but mostly forgotten history as a favorite American beverage, especially during the Colonial era. Settling in the Northeast, where apples, both wild and planted, grew readily, British-born colonists--especially those from the southwest of England, \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/2012/feb/24/short-guide-to-british-cider\">renowned for its ciders\u003c/a>--lost no time in pressing and fermenting the juice of the fruit they found, especially since the often bitter and tannic wild apples made the best hard cider. Generally fairly low in alcohol, cider was an everyday drink, made at home and served at taverns.\u003c/p>\n\u003cp>It wasn't until large-scale grain farming took over the Midwest, along with a influx of beer-drinking German immigrant farmers--that beer nudged out cider as the American drink of choice. \u003c/p>\n\u003cp>But lately, cider's been \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/08/164599735/americans-rediscover-the-kick-of-hard-cider\">having a revival\u003c/a> in the Bay Area. There's San Francisco's recently opened \u003ca href=\"http://www.upcidersf.com/\">Upcider\u003c/a>, a cider-focused gastropub in Polk Gulch. At organic heirloom apple farm \u003ca href=\"http://www.devotogardens.com/\">Devoto Gardens\u003c/a>, family member Jolie Devoto just launched Apple Sauced, a hard cider pressed from their own Gravenstein apples. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And Tilted Shed, which started bottling professionally in 2011, now has three varieties in its product line: Lost Orchard Dry Cider, January Barbecue Smoked Cider, and Graviva! Semidry Cider, made from Gravensteins. This past harvest season, they pressed over 1000 gallons of cider, a three-fold increase over the previous year. In early 2013, they'll be releasing 2012's January Barbecue Smoked Cider; the remaining three varieties, including a new, as-yet-unnamed blend, will be released throughout the year. \u003c/p>\n\u003cfigure id=\"attachment_51770\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4758.jpg\" alt=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" title=\"Carboys of cider during the fermentation process. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carboys of cider during the fermentation process. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>So, how did Heath and Cavalli end up as artisanal cider makers, tracking down the fruit of abandoned orchards like treasure hunters diving around a sunken Spanish galleon? Blame it on the pickles, the homesteaders' gateway ferment. \u003c/p>\n\u003cp>Born in Northern California, Heath and Cavalli started homesteading in rural New Mexico, doing some small market farming, always on the lookout for new projects. \"We liked making our own food,\" noted Cavalli, and after pickling and making sauerkraut, making a small batch of hard cider from a mixed batch of local apples seemed like a fun next step. Much to their surprise, their first, casual effort was good. Much better than they expected, in fact, and they quickly \"became obsessed\" with cider-making. \u003c/p>\n\u003cp>When they thought about moving back to California, they knew it would have to be somewhere with apple-growing potential, which led them to a several-acre property near Forestville, good land but affordable because the rundown house was barely habitable. Undaunted, they moved in and starting the renovation themselves. The house is comfortable now, surrounded by both spreading oaks and wandering chickens, with a vegetable garden and spindly rows of newly grafted and planted apple trees, the hopes of the future Tilted Shed cider orchard. \u003c/p>\n\u003cp>One afternoon last month, Scott and Ellen took a moment between apple pick-ups to share some of last year's batch of cider, serving it with cheese made by their friends Joel and Carleen Weirauch, nearby Petaluma ranchers and cheesemakers who trade their \u003ca href=\"http://www.weirauchfarm.com/Weirauch_Farm_%26_Creamery/CHEESE.html\">cheese\u003c/a> for culled apples and pomace to feed to their pasture-raised sheep. On the table are apples of all sizes and shapes, every taste from pleasantly sweet-tart to mouth-puckeringly bitter. There was Porter's Perfection and Kingston Black, bittersweet English cider apples popular in Victorian times; Kidd's Orange Red, an early-20th century New Zealand-bred cross between Cox's Orange Pippin, a classic English dessert apple, and the original American Delicious, first bred in 1870; and Nehou, an early-20th century French cider apple.\u003c/p>\n\u003cfigure id=\"attachment_51759\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4184.jpg\" alt=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" title=\"Boxes of Sebastopol apples. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of Sebastopol apples. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>The trickiest part of cider-making, says Heath, was sourcing the fruit. It will take several years, at least, before their own trees start bearing enough fruit to supply all their cider-making needs. The challenge, until then, is that the best cider apples--typically bitter, dense-fleshed, and astringently tannic, with many heirloom varieties dating back to the 17th and 18th centuries--have all but disappeared from commercial orchards and nurseries, replaced by sweeter, juicier varieties bred for out-of-hand eating. Pleasant cider can, of course, be made from sweet apples, but, just as wine needs tannic grapes to give it structure, so Heath tries to use a mixture of bitter, bittersweet, sharp, and sweet apples to give his slow-aged cider the desired complexity and depth. \u003c/p>\n\u003cp>\"It's a treasure hunt,\" said Heath. \"We talk to everyone,\" starting with local nursery \u003ca href=\"http://www.treesofantiquity.com\">Trees of Antiquity\u003c/a>, originally the Sonoma Antique Apple Nursery, a longtime resource for professionals and hobbyists alike seeking out romantically named, hard-to-find varieties like Ashmead's Kernel, Coe's Golden Drop, Maiden Blush, Pink Pearl, and Belle de Boskoop.\u003c/p>\n\u003cp>It helped, too, that they'd moved to a region with a history of apple growing, where disused and abandoned orchards still lingered, untended but stubbornly fruiting in overgrown pastures and forgotten lots, and where local farmers had sharp eyes and long memories for what might have been planted and where. There's also the legacy of Luther Burbank, the agricultural pioneer and prolific plant breeder, who established his \u003ca href=\"http://www.wschsgrf.org/luther-burbank-gold-ridge-experiment-farm\">Gold Ridge Experimental Farm\u003c/a> in Sebastopol in 1885.\u003c/p>\n\u003cp>It's no coincidence that most hard cider in the US comes from apples grown in the Northeast, Upper Midwest, and the drier, chillier parts of the Pacific Northwest. To thrive, many apple tree varieties need the dormancy period provided by a long, cold winter, longer and colder than what the California coast can provide. Discovering what varieties could grow, and grow well, in Sonoma's mild climate became just as important as figuring out the finer details of aging, blending, and fermenting the final juice. \u003c/p>\n\u003cp>Like all good treasure-hunting foragers, Heath and Cavalli show me photos but won't reveal the exact location of the place that inspired their Lost Orchard Dry Cider, except to speculate that it must have been planted by a would-be cidermaker whose dream never quite came to fruition. Almost hidden by weeds and brush along the Russian River, the unpruned, unloved trees were nevertheless a treasure trove of elegantly pedigreed varieties: Roxbury Russet, Nehou, Muscat de Bernay, and more. \u003c/p>\n\u003cp>Other apples came from Stan Devoto, himself a devotee of old, obscure and delicious apple varieties. In his orchards grow dozens of heirloom varieties like Arkansas Black, Black Twig, Hudson Golden Gem, and Esopus Spitzenburg, all once reknowned for their complex flavors, now pushed aside in the greater marketplace in favor of the sugary, juicebox-sweet pleasures of Fuji and Gala. \u003c/p>\n\u003cp>And plenty of practical advice came from Tim and Karen Bates of the \u003ca href=\"http://www.philoapplefarm.com/\">Apple Farm\u003c/a> in Philo, near Mendocino. Just as Peggy Smith and Sue Conley of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> are the go-to sources for so many fledging North Bay cheesemakers, so the Bates have become gurus for local cidermakers, generous in sharing the knowledge they've gleaned over 25 years as small-scale, hands-on apple farmers and cider makers. (For more on their cider, read this \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/30/philo-apple-farm-hard-cider-ahhhhh/\">Bay Area Bites post\u003c/a> from 2008.) \u003c/p>\n\u003cp>The local cider-making community is still a small one, especially in the North Bay and Wine Country, where wine and craft beers dominate. This means there's plenty of room for newcomers: Heath will be joining Jolie Devoto and Tim Bates in a panel discussion of \u003ca href=\"http://ecofarm2013.org/event/hard-cider-revival-of-a-nearly-lost-art/\">Hard Cider: Revival of a Nearly Lost Art\u003c/a> at the \u003ca href=\"http://ecofarm2013.org\">2013 EcoFarm Conference\u003c/a> on Jan 25, 2013, at 10:30AM.\u003c/p>\n\u003cp>During Sonoma's apple season--from mid August to late October--Heath and Cavalli process and press whenever a big enough load of apples comes in. It's not always easy, given their numerous other commitments: raising a young son, continuing the renovations on their house, grafting and planting more trees in their two-acre orchard, tending a small flock of babydoll sheep (who will, in future, munch down the weeds between the trees), and meeting the deadlines of their bill-paying work--Cavalli as a book editor, copyeditor, and proofreader, Heath as an artist and printmaker. (The bottle labels' exuberant woodcuts and lettering are Heath's work, while Cavalli handles Tilted Shed's marketing and communications). \u003c/p>\n\u003cfigure id=\"attachment_51775\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sheep800.jpg\" alt=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" title=\"Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\" width=\"560\" class=\"size-full wp-image-51775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Babydoll sheep Pomona, Hera, and Seamus eating hay. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>Still, the harvest doesn't wait, and so, as soon as boxes of apples arrived, whether scavenged, foraged, or bought from local farms, so begins the days-long process of washing, culling, grinding, pressing, and finally fermenting. It helps that the commercial facility they rent is just minutes from their house in Forestville. Even better, the 700-foot space, once a winery, came with a county use permit for making up to 1200 gallons of cider for sale. \"The stars aligned,\" said Cavalli, who discovered the listing on Craigslist. \u003c/p>\n\u003cfigure id=\"attachment_51761\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4253.jpg\" alt=\"Apple washing tub. Photo: Ellen Cavalli\" title=\"Apple washing tub. Photo: Ellen Cavalli\" width=\"400\" class=\"size-full wp-image-51761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apple washing tub. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Stripped down, the process goes something like this: First, the apples are poured into big black rubber tubs and washed, then spread out on tables to be sorted and culled, removing any rotten or overly bruised fruit. \u003c/p>\n\u003cfigure id=\"attachment_51764\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4740.jpg\" alt=\"Ellen Cavalli sorting and culling. Photo: Scott Heath\" title=\"Ellen Cavalli sorting and culling. Photo: Scott Heath \" width=\"560\" class=\"size-full wp-image-51764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellen Cavalli sorting and culling. Photo: Scott Heath\u003c/figcaption>\u003c/figure>\n\u003cp>The apples are shredded in a commercial grinder with a .5 horsepower motor, filling 5-gallon buckets with \"a nice fine pomace.\" \u003c/p>\n\u003cfigure id=\"attachment_51766\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4746.jpg\" alt=\"Grinding apples before pressing. Photo: Ellen Cavalli\" title=\"Grinding apples before pressing. Photo: Ellen Cavalli \" width=\"400\" class=\"size-full wp-image-51766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grinding apples before pressing. Photo: Ellen Cavalli \u003c/figcaption>\u003c/figure>\n\u003cp>Thick piles of shredded fruit are wrapped in heavy cloth, then each wrapped bundle is stacked one above the other on hand-built racks in the hydraulic press. \u003c/p>\n\u003cfigure id=\"attachment_51767\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4747.jpg\" alt=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli\" title=\"Wrapping ground apples for pressing. Photo: Ellen Cavalli \" width=\"560\" class=\"size-full wp-image-51767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping ground apples for pressing. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cp>Hooked up to a compressor, the cloth-wrapped bundles are slowly squeezed down, amber juice running out. Fermentation, blending and aging follows, stretched out through the end of autumn into the following spring. \u003c/p>\n\u003cfigure id=\"attachment_51769\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_4753.jpg\" alt=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" title=\"Fresh cider squeezed out by the press. Photo: Ellen Cavalli\" width=\"560\" class=\"size-full wp-image-51769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh cider squeezed out by the press. Photo: Ellen Cavalli\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>For their \u003cstrong>January Barbecue Smoked Cider\u003c/strong>, a few apples are sliced and smoked gently over pear wood, then added to the cider as it ages. The result is \"the only bottled smoked cider in the U.S.,\" according to Heath, a tangy, aromatic pour with a hint of smoke to it, just enough of a whiff to inspire a pairing with a good grilled sausage or juicy burger. \u003c/p>\n\u003cp>\u003cstrong>Graviva!\u003c/strong>, a semi-dry cider made with Sebastopol's locally celebrated Gravenstein apple, is a perfect aperitif or dessert sparkler, just lightly off-dry, effervescent and lively. \u003c/p>\n\u003cp>My everyday cider, however, would have to be the \u003cstrong>Lost Orchard\u003c/strong>, complex and fragrant, with a depth of flavor usually saved for wine-priced French ciders from Normandy, home of Calvados, a potent apple brandy. \u003c/p>\n\u003cp>So happy Thanksgiving, and whether you're smoking or brining, enjoying turkey or tofurkey, raise a glass to drinking locally.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tiltedshed.com/\">\u003cstrong>Tilted Shed Ciderworks\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tilted-Shed-Ciderworks/145205622223552\">Tilted Shed Ciderworks\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tiltedshed\">@tiltedshed\u003c/a>\u003cbr>\n\u003cem>Tilted Shed ciders can be found in the East Bay at both \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> locations, and in Sonoma at \u003ca href=\"http://www.andysproduce.com/\">Andy's Fruit Market\u003c/a> in Sebastopol.\u003c/em> Tilted Shed cider is also on the menu at \u003ca href=\"http://www.upcidersf.com\">Upcider\u003c/a> bar in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ken Burns discusses his new documentary \"The Dust Bowl\" ",
"title": "Ken Burns discusses his new documentary \"The Dust Bowl\" ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On November 18 and 19, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED will broadcast\u003c/a> the premiere of “\u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>,” a new two-part documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history -- one that resulted in dust storms that raged for years, destroyed crops, and still haunts its survivors. Meghan Laslocky sat down with Burns to talk about the film.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns5.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51217\">\u003cbr>\n\u003cem>Ken Burns discussing The Dust Bowl in KQED's green room. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Were there specific recent events or environmental policies that inspired you to make “The Dust Bowl”? \u003c/strong>\u003cbr>\nA: Actually no. I'm a historical filmmaker, so I'm drawn to what the word “history” is mostly made of, which is \"story.\" We understood that the Dust Bowl had receded into a conventional wisdom; people think it's just the \u003ca href=\"http://en.wikipedia.org/wiki/The_Grapes_of_Wrath\">\u003cem>The Grapes of Wrath\u003c/em>\u003c/a>, the John Steinbeck novel, and that's it, when it's really a much more complicated story about the worst man-made ecological disaster in all of American history, if not world history. For us it was a chance to get to know the few remaining survivors, people who were children and teenagers at the time, and try to bring this cataclysm -- this ten year apocalypse -- to life. The fact that that apocalypse was superimposed over the Great Depression, which is the greatest economic cataclysm in our country, just gave it resonance, as if it was hurt squared. We just dove down deep into the story to try to understand the reasons why it happened, why it was a man-made event, and how people survived it. The Dust Bowl killed not only [people’s] crops and cattle but their children. [We also explored] what the government did after helping to sponsor the foolish land rush into this area that should never have [been plowed], how the government began to heroically help the even more heroic people who stayed in the Dust Bowl.\u003c/p>\n\u003cp>But I'm not unmindful of the fact in any film that I do, it will, like almost all subjects, resonate with things of today. But we are not specifically trying to point arrows at them, we are not trying to have a neon sign saying “think about global warming,” “think about sustainability,” think about this theme or that theme. We just know that when you tell good stories well, there is a collision between these narratives that sets off some free electrons, and those free electrons resonate with things that are happening today. I'm thrilled in a way that “The Dust Bowl” has promoted so much contemporary conversation, but I'm also just incredibly disappointed that the film is so topical, because we're in the middle of another drought, farm families are suffering again, and that's not a good thing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800a.jpg\" alt=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" title=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" width=\"560\" class=\"alignnone size-full wp-image-51220\">\u003cbr>\n\u003cem>And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Q: \u003cstrong>I was astonished by the enormity of the disaster, how little I knew about it, aside from the tangential \u003cem>The Grapes of Wrath\u003c/em>. I even asked my parents, who had grown up in the 30s, my mother in even in the Midwest, what they remembered, and they didn't know much about it. Why did it recede so quickly? \u003c/strong>\u003cbr>\nA: Almost everything in American history recedes after the passage of time, and things fall out of fashion. George Washington in the 19th century! School kids could recite his speeches by heart, and it was important to know where he had spent the night. Now that's a joke, and we know very little about him generally. So if George Washington, the most important person in setting our country in motion, could be lost, than any subject could be lost. \u003c/p>\n\u003cp>Steinbeck’s \u003cem>Grapes of Wrath\u003c/em> is about tenant farmers from eastern Oklahoma, who have to leave because of the collapse of the cotton crop caused by the Depression and the drought, while our film focuses on the landowners of the Dust Bowl. The Dust Bowl was called “No Man’s Land” originally because it was quite correctly understood to be not a place for human habitation and certainly not human agriculture. While our film travels to California, where most of The \u003cem>Grapes of Wrath\u003c/em> takes place, to look at the Okies, the diaspora, the “exodusters” as they were called in California, [it’s important to remember] that more than 75% [of the population] stayed in the concentrated area of the panhandle of Oklahoma and nearby parts of Texas, New Mexico, Colorado and Kansas -- the parts of the five-state area that made up “No Man’s Land” and the heart of the Dust Bowl.\u003c/p>\n\u003cp>Even though during the 1930s, 46 of the 48 states were suffering some kind of drought, I think that for most other people, those memories become like PTSD. They just get locked away, and we tend to forget. Generations don't ask about them. But everybody experienced the dust storms because they went all the way east and deposited dirt on Franklin Roosevelt's desk and covered ships out at sea in the Atlantic. That got everybody's attention. It wasn't just one storm or two storms or even a dozen storms, it was hundreds of storms over ten years that were killers. Some were a mile and a half high and a hundred and fifty, 200 miles wide. “A big mountain range,” the writer Tim Egan says in our film, “moving toward you.\"\u003c/p>\n\u003cp>Q: \u003cstrong>But do you think there's something particular to American culture though that turns its back on these stories? \u003c/strong>\u003cbr>\nA: I think it's probably partly American culture in so far that we are still a relatively new nation. We tend to burn our history behind us, like rocket fuel, as if we're always going forward, and that's not always the best thing. As we get older, though, we begin to understand the centrality of history to understanding not only where we were but where we are. The past is gone, we will never get it back, but history is the set of questions that we in the present ask the past. It is informed, however unconsciously or subconsciously, by our own wishes and fears and desires and hopes. So very strangely, history very quickly becomes about our future. We use history to give us guides, examples of leadership and heroism and perseverance, but also these incredible stories that remind us how very much like then was to now, and how very much like now is to then. And that is a hugely important and liberating thing. We can arm ourselves with the tools we'll need to take care of these problems. \u003c/p>\n\u003cp>Q: \u003cstrong>Have you always been a serious reader of history?\u003c/strong>\u003cbr>\nA: Oh, I've read history all my life, and not seriously, just for fun. I never knew that I'd be involved in history. I've wanted to be a filmmaker since I was 12 years old, but I had the greatest harmonic convergence in college where the interest in film intersected with an interest in documentary and then an interest in history and it all came together. I've been so fortunate to passionately know what I've wanted to do now for 37 years and have done it. Making films exclusively on American history and exclusively for public television, I consider myself extraordinarily lucky. I feel like I have the best job in the country. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800.jpg\" alt=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" title=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" width=\"560\" class=\"alignnone size-full wp-image-51221\">\u003cbr>\n\u003cem>FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Do you remember when you first read about the Dust Bowl?\u003c/strong>\u003cbr>\nA: My dad was really smart, an anthropologist, and so it's hard to say that I learned it first at school, but I do remember mentions of it in school. Maybe it was Dorothea Lange’s famous photograph of the migrant farm mother, maybe it was a picture of a dust storm. But it's almost never taught. People remember the Depression and the New Deal with a much more clarity because the argument about big government or less government is a perennial conversation. But for me, this project was brought to life by my production partner, Dayton Duncan, whom I've worked with for more than 20 years. He'd written a nonfiction book called “Miles from Nowhere” about those counties that still have fewer than two people per square mile, which used to be the definition of the frontier. Some of those were Dust Bowl counties. He encouraged Tim Egan, who is the great writer who did \"The Worst Hard Time,\" which is an extraordinary book about the Dust Bowl. He is in our film, and was an advisor to our film. As we saw light at the end of the tunnel after a very long multi-year project on the history of the national parks, and coming off another experience I had working with a different producer on the history of the Second World War, Dayton and I decided we needed to go see if there were enough living folks who could narrate our story to make it worthwhile to dive deeply into the Dust Bowl. Fortunately we were able to find folks who were kids and teenagers then, but their memories are no less reliable and no less powerful. \u003c/p>\n\u003cp>Q: \u003cstrong>This might feel like a stretch, but characters in “The Dust Bowl” honestly reminded me of Holocaust survivors who are in their eighties. This the last opportunity to capture their stories.\u003c/strong>\u003cbr>\nA: We are beginning to understand that war almost necessarily creates post traumatic stress, but we have come recently to understand that many other things do too. I lost my mother to cancer when I was 11 years old, and there was never a moment when I was aware that she wasn't desperately ill, which is a kind of traumatic experience. Everyone has traumatic experiences like that. The Dust Bowl must have been a ten-year apocalyptic event -- I won’t call it a holocaust because we need to honor that event -- but you'll see people in the film who break down and cry, remembering in their late eighties and early nineties, about the death of a sibling who had not reached 2 1/2 years old, a little sister who died early in 1935, which is an awfully long time ago. They break down as if that event had happened yesterday. It begins to tell you how present memory is, and how important it is for us to ask these questions and try to access these memories, however painful that might be. There's a healing that can take place in the talking about it. We found it with World War II veterans and we find everywhere. These traumatic events live on inside people, and I think we have an obligation to hear them out. \u003c/p>\n\u003cp>Q: \u003cstrong>The film does have so many deeply tragic, and occasionally violent, moments, like the scene with the jackrabbits, and the stories about shooting the cows. Did you rein that in or temper it a bit?\u003c/strong>\u003cbr>\nA: All editing is a centering process. I come from New England, where we make maple syrup, and it takes 40 gallons of sap to make one gallon of maple syrup. So what we do [in filmmaking] is a distillation process. In any given scene, you have a lot more [material] that you can use, and some scenes you want to do more, and sometimes you want to do less. It's always a careful calibration, particularly in the film with what were called “rabbit drives,” when the ecology of [the Dust Bowl] had become so out of balance because of the plowing up of the grasslands, the drought that had come in as a result of the normal climate there, a new wave of hard times, and then the dust blowing because the crops were failing. Jack rabbits would swarm and eat everything that was remaining -- family gardens and lawns and grasses and trees -- and [people] would have these grisly rabbit drives that would beat them to death. It's very carefully modulated in the film. There was a lot more that we could have put in and didn't just out of the fact that this is already a sustaining tragedy in which heroic perseverance is an important value, but you don’t ever want to overload it. That's what I get paid to do: decide how long certain stuff goes on. We found this in the World War II series where people are describing horrible things, and you need to balance that with other things. \u003c/p>\n\u003cp>Q: \u003cstrong>So a film like this can makes one feel fearful and powerless. What do you suggest that say consumers in California do to help prevent in another Dust Bowl?\u003c/strong>\u003cbr>\nA: Well, I'd like to take the word \"consumers\" off and just say, \"citizens.\" I think that human beings and maybe particularly Americans -- I don't know enough about other people to make a categorical judgment -- don't plan for the long term. The Dust Bowl is the greatest man-made ecological disaster in American history \u003cem>so far\u003c/em>. What makes us fearful is that we see all of the ingredients for other disasters, like the fragility of our oceans and their potential collapse and other droughts that are bringing new dust storms this year. And while we have technology that is bringing up ancient water from the Ogallala Aquifer and drenching our crops [in the Great Plains] to keep the soil in place, that water will run out. We are mining that water. It's not a sustainable source. So one hopes that a film like ours will be part of a conversation about long term planning, about sustainability, about asking the very basic questions that we often don't ask, particularly in urban areas, about where our food comes from. Now the good news is that for the last 30 or 40 years there has been an amazing movement about whole and organic foods, about eating sustainably, about eating local foods, about respecting the environment, and so there is within our larger, mostly ignorant culture people who are striving to live better lives in relationship to the land and their food sources. The Dust Bowl will come as no surprise to them even though the information might be utterly new, just because they have a sensitivity to nature. Now the question is: How do we bring it out to other folks who might change their ways. I live in a little rural town in New Hampshire and in recent years the nearby farmers who hay our open fields have switched to organic farming, and they need to make sure that I don't do anything to the field and that they don't do anything to the field that would jeopardize their ability to certify the hay that they harvest as organic. [That’s an] amazing change for farm families that have been there in some cases in our town for more than 200 years. \u003c/p>\n\u003cp>Q: \u003cstrong>Speaking of the Ogallala Aquifer, which is now used to irrigate the area that was once the Dust Bowl as well as much of the plains, can you tell us more about its future?\u003c/strong>\u003cbr>\nA: There are some places where it has run out. It's a big vast underground cistern that is irregular in size and basically collected a lot of water as the last Ice Age retreated, so it's not being replenished by rainwater. It's down too far. And some people -- the Cassandras who worry about it -- think it has 20 more years, and others are saying it has 50 more years. But it's a finite period, and it will run out. I'm not suggesting that the Dust Bowl will immediately reappear. We do have time to plan for that eventuality. We do have time to moderate our use of [the water]. We are spending an awful lot irrigating incredibly thirsty crops. Wheat is relatively easy to grow and requires minimal moisture, which is why it was possible in those slightly wetter years to have good wheat crops in a place where they shouldn't have been planting at all. They're still planting down there, and they're not just planting wheat. They're planting feed corn, and corn is just incredibly thirsty. This is part of the bargain we have to make: What will we use our resources for? \u003c/p>\n\u003cp>Q:\u003cstrong> Are there any policies that are in the works that will help deal with the eventuality?\u003c/strong>\u003cbr>\nA: You know, planning long term is a political football that is so difficult for anyone to exhibit any courage with. There are so many interlocking things. The government pays a great deal of people on the plains and elsewhere in agriculture not to plant crops. It's a subsidy that doesn't appear to them like welfare, but they look in disdain at social programs that help the poorest people just rise up from starvation and real abject poverty to a livable poverty. So you have great conflicting interests in the country about dealing with these things. That’s where the real fear ought to come from: the fact that we find it very difficult to reach compromise and consensus about long term planning that would help to obviate the impending crises and help to mitigate the ones that will inevitably come up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"318\" class=\"alignnone size-full wp-image-51238\">\u003c/a>\u003cbr>\n\u003cem>Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Are you at all optimistic that progress will be made?\u003c/strong>\u003cbr>\nA: Of course! I make history. History is all about the future. You don’t make history unless you think that we can't take something from the past and transform it into action in the present. \u003c/p>\n\u003cp>Q: \u003cstrong>There are dust storms on the rise in the southwest. What can you tell us about those?\u003c/strong>\u003cbr>\nA: They are very few and far between. There are always dust storms. This happens when you have loose stuff on the ground and winds. You get dust storms under certain weather conditions, so that will always be happening. Phoenix, for example, had a dust storm in 2011 that was quite significant and dramatic, but nowhere near the size, length, scope, duration and frequency as what happened in the Dust Bowl. And they're in a desert, so it's not inconceivable that dry air and cold air from the north and winds combine to make a dust storm. What we are now seeing though is the possibility that with the combination of drought, winds, and crops that have failed, some of that exposed top soil will blow again. A lot of people are doing stuff. I met a farmer from Iowa who is a “no-till” farmer, that is to say, a lot of people do “clean-till”: they get all of the organic material out of the last season's crop and have that big moist dirt, but that's also in drought susceptible to blowing. And it doesn't retain the moisture; the moisture just seeps through. So if you leave a lot of organic material in [the dirt], it traps and captures the moisture, and the yields are just as great. So I think we are learning, and struggling, but inevitably it is always slow to find consensus. It's interesting that the Dust Bowl, the crisis that it was, precipitated relatively quick action: These independent farmers who didn't want anyone, particularly the government, telling them what to do, within a couple of years are going to the government and saying, “Tell us what to do.” The soil conservation service, in the form of Howard Finnell -- one of the great heroes of this story -- started instituting extraordinary measures about how to plow differently, [as with] contour plowing, and how to rotate crops, how to save as much moisture as you can, how to return some land to grassland. Lots of wonderful restoration that is still in place and farmers are still trying to practice in the Dust Bowl area. \u003c/p>\n\u003cp>Q: \u003cstrong>One thing I didn't understand in terms of the mechanics of the Dust Bowl and subsequent recovery was how any recovery was possible if the top soil all blew away? What was left to work with?\u003c/strong>\u003cbr>\nA: Sometimes nothing, and that was the ecological disaster. There are still some places that are unfarmable because of the sand dunes there. A lot of that land has been bought up and is being returned to grassland, and a lot of it has been remediated. You can bulldoze the sand level, and you can add organic material, and you can begin to develop replacement top soil, but the hard pan, just below the top soil that was exposed, you can’t break it up with the heel of your boot. \u003c/p>\n\u003cp>Q: \u003cstrong>What does No Man's Land -- the epicenter of the Dust Bowl -- look like now?\u003c/strong>\u003cbr>\nA: It's still heavily agricultural. They're drawing on Ogallala water. There are places that look exactly like a desert. The grasslands are within that area that the United States has bought and created national grasslands. They are very arid. They don't seem to us exactly what we would think grasslands would be like; they seem almost at the edge of a desert. And they are plagued by the contemporary droughts right now, and fires that go through, and lightning strikes. All of a sudden a stand of cottonwood trees that line a dry river that only runs for a few short weeks in the spring after the snow melt looks like charred stumps. It's a forbidding place, but you also see where the irrigation has come in and people are growing all sorts of crops, not just wheat. \u003c/p>\n\u003cp>Q: \u003cstrong>What has been the reaction in the community your film?\u003c/strong>\u003cbr>\nA: I think it's been almost uniformly positive. There are a few people that would want to make a little bit of an argument about whether this is truly man-made, but they really don't have a leg to stand on. It's interesting that in Boise City, which is the geographical center of it all and the county seat of Cimarron County and the far western tip of the Oklahoma panhandle, there's still a little godforsaken sign in the middle of the town square that says, \"Pray for Rain.\" It's always, \"If it rains, if it rains, if it rains.\" \"Rain follows the plow\" was one of the most ridiculous, completely bogus theories that the very act of plowing would bring more rain. It was invented by real estate speculators who were trying to make a killing selling farm land to people who couldn't afford other, richer, more viable farm land. \u003c/p>\n\u003cp>Q: \u003cstrong>Are there particular communities that you're doing a push in with the film to try and change attitudes?\u003c/strong>\u003cbr>\nA: We aren't trying to change attitudes. What we're trying to do is make good films, and good films hopefully are good stories. We want to share those stories, and what people do with them is what they do with them. We inevitably have a promotional campaign for every film, and we began last April, on the anniversary of Black Sunday, the worst storm of all, April 14, 1935, we assembled in Goodwill, Oklahoma, a tiny, tiny town as many of the survivors that we interviewed as possible. We've already lost a few and have lost some since then, and then we go around to major American cities, but also in Oklahoma and Texas and other places and show them clips of the film and talk to people and show them. We see it as a human drama and an oral history. And then what people do, and the kind of conversation that will be promoted all remains to be seen. But part of being in San Francisco is to take people, and there are very few farms in San Francisco, and talk to them about a farming subject. Because it is always an important stop along the way of promoting our films. \u003c/p>\n\u003cp>\u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/the-dust-bowl-book560.jpg\" alt=\"The Dust Bowl - book\" title=\"The Dust Bowl - book\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-51230\">\u003c/a>\u003c/p>\n\u003cp>Q: \u003cstrong>What does the \u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">companion book\u003c/a>, “The Dust Bowl” have in it that the film doesn’t?\u003c/strong>\u003cbr>\nA: Well, Dayton Duncan, who wrote the film and conducted most of the interviews, and is really the author of this project, is a writer in addition to being a producer. The book affords him the opportunity to re-present the story in a different medium and allows him to expand the things that editing necessarily, because of the exigencies of film, require us to take out. He could add more detail that might bog a film down but doesn't bog a book down. So it's a thrilling thing for him that after we lock the film, he has this creative outlet that expands what the film has. At the same time, the film will reach many millions more people than the book will.\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any opinions about Prop 37, the proposition about labeling genetically modified foods that did not pass in California.\u003c/strong>\u003cbr>\nA: I have a child who has a peanut allergy, and we're beginning to wonder whether in fact many of these allergies that are cropping up among kids that didn't exist when I was growing up are the result of us genetically modifying various things like soybeans, or other products. So I am very much [in favor], as a concerned parent who has this terrible Damocles hanging over a beautiful little girl, very much for the accurate labeling of what has been genetically modified and what hasn’t. We're finding that the human immune system is not necessarily equipped to handle these slightly modified molecules from the original substance that they may be completely tolerant of. For that little girl's reasons, and a million more, I'm sorry it didn't pass. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MYOmjQO_UMw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>Website: \u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/kenburnspbs\">Ken Burns (PBS)\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/kenburns/\">@KenBurns\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED airtimes for The Dust Bowl\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=111105\">'The Dust Bowl' Unearths American Values from Greed to Grift to Grit\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://missionlocal.org/2012/11/ken-burns-teaches-mission-students-lessons-from-the-dust-bowl/\">Ken Burns Teaches Mission Students Lessons From the Dust Bowl\u003c/a> (MissionLocal)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "On November 18 and 19, KQED will broadcast the premiere of “The Dust Bowl,” a new documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On November 18 and 19, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED will broadcast\u003c/a> the premiere of “\u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>,” a new two-part documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history -- one that resulted in dust storms that raged for years, destroyed crops, and still haunts its survivors. Meghan Laslocky sat down with Burns to talk about the film.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns5.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51217\">\u003cbr>\n\u003cem>Ken Burns discussing The Dust Bowl in KQED's green room. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Were there specific recent events or environmental policies that inspired you to make “The Dust Bowl”? \u003c/strong>\u003cbr>\nA: Actually no. I'm a historical filmmaker, so I'm drawn to what the word “history” is mostly made of, which is \"story.\" We understood that the Dust Bowl had receded into a conventional wisdom; people think it's just the \u003ca href=\"http://en.wikipedia.org/wiki/The_Grapes_of_Wrath\">\u003cem>The Grapes of Wrath\u003c/em>\u003c/a>, the John Steinbeck novel, and that's it, when it's really a much more complicated story about the worst man-made ecological disaster in all of American history, if not world history. For us it was a chance to get to know the few remaining survivors, people who were children and teenagers at the time, and try to bring this cataclysm -- this ten year apocalypse -- to life. The fact that that apocalypse was superimposed over the Great Depression, which is the greatest economic cataclysm in our country, just gave it resonance, as if it was hurt squared. We just dove down deep into the story to try to understand the reasons why it happened, why it was a man-made event, and how people survived it. The Dust Bowl killed not only [people’s] crops and cattle but their children. [We also explored] what the government did after helping to sponsor the foolish land rush into this area that should never have [been plowed], how the government began to heroically help the even more heroic people who stayed in the Dust Bowl.\u003c/p>\n\u003cp>But I'm not unmindful of the fact in any film that I do, it will, like almost all subjects, resonate with things of today. But we are not specifically trying to point arrows at them, we are not trying to have a neon sign saying “think about global warming,” “think about sustainability,” think about this theme or that theme. We just know that when you tell good stories well, there is a collision between these narratives that sets off some free electrons, and those free electrons resonate with things that are happening today. I'm thrilled in a way that “The Dust Bowl” has promoted so much contemporary conversation, but I'm also just incredibly disappointed that the film is so topical, because we're in the middle of another drought, farm families are suffering again, and that's not a good thing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800a.jpg\" alt=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" title=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" width=\"560\" class=\"alignnone size-full wp-image-51220\">\u003cbr>\n\u003cem>And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Q: \u003cstrong>I was astonished by the enormity of the disaster, how little I knew about it, aside from the tangential \u003cem>The Grapes of Wrath\u003c/em>. I even asked my parents, who had grown up in the 30s, my mother in even in the Midwest, what they remembered, and they didn't know much about it. Why did it recede so quickly? \u003c/strong>\u003cbr>\nA: Almost everything in American history recedes after the passage of time, and things fall out of fashion. George Washington in the 19th century! School kids could recite his speeches by heart, and it was important to know where he had spent the night. Now that's a joke, and we know very little about him generally. So if George Washington, the most important person in setting our country in motion, could be lost, than any subject could be lost. \u003c/p>\n\u003cp>Steinbeck’s \u003cem>Grapes of Wrath\u003c/em> is about tenant farmers from eastern Oklahoma, who have to leave because of the collapse of the cotton crop caused by the Depression and the drought, while our film focuses on the landowners of the Dust Bowl. The Dust Bowl was called “No Man’s Land” originally because it was quite correctly understood to be not a place for human habitation and certainly not human agriculture. While our film travels to California, where most of The \u003cem>Grapes of Wrath\u003c/em> takes place, to look at the Okies, the diaspora, the “exodusters” as they were called in California, [it’s important to remember] that more than 75% [of the population] stayed in the concentrated area of the panhandle of Oklahoma and nearby parts of Texas, New Mexico, Colorado and Kansas -- the parts of the five-state area that made up “No Man’s Land” and the heart of the Dust Bowl.\u003c/p>\n\u003cp>Even though during the 1930s, 46 of the 48 states were suffering some kind of drought, I think that for most other people, those memories become like PTSD. They just get locked away, and we tend to forget. Generations don't ask about them. But everybody experienced the dust storms because they went all the way east and deposited dirt on Franklin Roosevelt's desk and covered ships out at sea in the Atlantic. That got everybody's attention. It wasn't just one storm or two storms or even a dozen storms, it was hundreds of storms over ten years that were killers. Some were a mile and a half high and a hundred and fifty, 200 miles wide. “A big mountain range,” the writer Tim Egan says in our film, “moving toward you.\"\u003c/p>\n\u003cp>Q: \u003cstrong>But do you think there's something particular to American culture though that turns its back on these stories? \u003c/strong>\u003cbr>\nA: I think it's probably partly American culture in so far that we are still a relatively new nation. We tend to burn our history behind us, like rocket fuel, as if we're always going forward, and that's not always the best thing. As we get older, though, we begin to understand the centrality of history to understanding not only where we were but where we are. The past is gone, we will never get it back, but history is the set of questions that we in the present ask the past. It is informed, however unconsciously or subconsciously, by our own wishes and fears and desires and hopes. So very strangely, history very quickly becomes about our future. We use history to give us guides, examples of leadership and heroism and perseverance, but also these incredible stories that remind us how very much like then was to now, and how very much like now is to then. And that is a hugely important and liberating thing. We can arm ourselves with the tools we'll need to take care of these problems. \u003c/p>\n\u003cp>Q: \u003cstrong>Have you always been a serious reader of history?\u003c/strong>\u003cbr>\nA: Oh, I've read history all my life, and not seriously, just for fun. I never knew that I'd be involved in history. I've wanted to be a filmmaker since I was 12 years old, but I had the greatest harmonic convergence in college where the interest in film intersected with an interest in documentary and then an interest in history and it all came together. I've been so fortunate to passionately know what I've wanted to do now for 37 years and have done it. Making films exclusively on American history and exclusively for public television, I consider myself extraordinarily lucky. I feel like I have the best job in the country. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800.jpg\" alt=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" title=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" width=\"560\" class=\"alignnone size-full wp-image-51221\">\u003cbr>\n\u003cem>FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Do you remember when you first read about the Dust Bowl?\u003c/strong>\u003cbr>\nA: My dad was really smart, an anthropologist, and so it's hard to say that I learned it first at school, but I do remember mentions of it in school. Maybe it was Dorothea Lange’s famous photograph of the migrant farm mother, maybe it was a picture of a dust storm. But it's almost never taught. People remember the Depression and the New Deal with a much more clarity because the argument about big government or less government is a perennial conversation. But for me, this project was brought to life by my production partner, Dayton Duncan, whom I've worked with for more than 20 years. He'd written a nonfiction book called “Miles from Nowhere” about those counties that still have fewer than two people per square mile, which used to be the definition of the frontier. Some of those were Dust Bowl counties. He encouraged Tim Egan, who is the great writer who did \"The Worst Hard Time,\" which is an extraordinary book about the Dust Bowl. He is in our film, and was an advisor to our film. As we saw light at the end of the tunnel after a very long multi-year project on the history of the national parks, and coming off another experience I had working with a different producer on the history of the Second World War, Dayton and I decided we needed to go see if there were enough living folks who could narrate our story to make it worthwhile to dive deeply into the Dust Bowl. Fortunately we were able to find folks who were kids and teenagers then, but their memories are no less reliable and no less powerful. \u003c/p>\n\u003cp>Q: \u003cstrong>This might feel like a stretch, but characters in “The Dust Bowl” honestly reminded me of Holocaust survivors who are in their eighties. This the last opportunity to capture their stories.\u003c/strong>\u003cbr>\nA: We are beginning to understand that war almost necessarily creates post traumatic stress, but we have come recently to understand that many other things do too. I lost my mother to cancer when I was 11 years old, and there was never a moment when I was aware that she wasn't desperately ill, which is a kind of traumatic experience. Everyone has traumatic experiences like that. The Dust Bowl must have been a ten-year apocalyptic event -- I won’t call it a holocaust because we need to honor that event -- but you'll see people in the film who break down and cry, remembering in their late eighties and early nineties, about the death of a sibling who had not reached 2 1/2 years old, a little sister who died early in 1935, which is an awfully long time ago. They break down as if that event had happened yesterday. It begins to tell you how present memory is, and how important it is for us to ask these questions and try to access these memories, however painful that might be. There's a healing that can take place in the talking about it. We found it with World War II veterans and we find everywhere. These traumatic events live on inside people, and I think we have an obligation to hear them out. \u003c/p>\n\u003cp>Q: \u003cstrong>The film does have so many deeply tragic, and occasionally violent, moments, like the scene with the jackrabbits, and the stories about shooting the cows. Did you rein that in or temper it a bit?\u003c/strong>\u003cbr>\nA: All editing is a centering process. I come from New England, where we make maple syrup, and it takes 40 gallons of sap to make one gallon of maple syrup. So what we do [in filmmaking] is a distillation process. In any given scene, you have a lot more [material] that you can use, and some scenes you want to do more, and sometimes you want to do less. It's always a careful calibration, particularly in the film with what were called “rabbit drives,” when the ecology of [the Dust Bowl] had become so out of balance because of the plowing up of the grasslands, the drought that had come in as a result of the normal climate there, a new wave of hard times, and then the dust blowing because the crops were failing. Jack rabbits would swarm and eat everything that was remaining -- family gardens and lawns and grasses and trees -- and [people] would have these grisly rabbit drives that would beat them to death. It's very carefully modulated in the film. There was a lot more that we could have put in and didn't just out of the fact that this is already a sustaining tragedy in which heroic perseverance is an important value, but you don’t ever want to overload it. That's what I get paid to do: decide how long certain stuff goes on. We found this in the World War II series where people are describing horrible things, and you need to balance that with other things. \u003c/p>\n\u003cp>Q: \u003cstrong>So a film like this can makes one feel fearful and powerless. What do you suggest that say consumers in California do to help prevent in another Dust Bowl?\u003c/strong>\u003cbr>\nA: Well, I'd like to take the word \"consumers\" off and just say, \"citizens.\" I think that human beings and maybe particularly Americans -- I don't know enough about other people to make a categorical judgment -- don't plan for the long term. The Dust Bowl is the greatest man-made ecological disaster in American history \u003cem>so far\u003c/em>. What makes us fearful is that we see all of the ingredients for other disasters, like the fragility of our oceans and their potential collapse and other droughts that are bringing new dust storms this year. And while we have technology that is bringing up ancient water from the Ogallala Aquifer and drenching our crops [in the Great Plains] to keep the soil in place, that water will run out. We are mining that water. It's not a sustainable source. So one hopes that a film like ours will be part of a conversation about long term planning, about sustainability, about asking the very basic questions that we often don't ask, particularly in urban areas, about where our food comes from. Now the good news is that for the last 30 or 40 years there has been an amazing movement about whole and organic foods, about eating sustainably, about eating local foods, about respecting the environment, and so there is within our larger, mostly ignorant culture people who are striving to live better lives in relationship to the land and their food sources. The Dust Bowl will come as no surprise to them even though the information might be utterly new, just because they have a sensitivity to nature. Now the question is: How do we bring it out to other folks who might change their ways. I live in a little rural town in New Hampshire and in recent years the nearby farmers who hay our open fields have switched to organic farming, and they need to make sure that I don't do anything to the field and that they don't do anything to the field that would jeopardize their ability to certify the hay that they harvest as organic. [That’s an] amazing change for farm families that have been there in some cases in our town for more than 200 years. \u003c/p>\n\u003cp>Q: \u003cstrong>Speaking of the Ogallala Aquifer, which is now used to irrigate the area that was once the Dust Bowl as well as much of the plains, can you tell us more about its future?\u003c/strong>\u003cbr>\nA: There are some places where it has run out. It's a big vast underground cistern that is irregular in size and basically collected a lot of water as the last Ice Age retreated, so it's not being replenished by rainwater. It's down too far. And some people -- the Cassandras who worry about it -- think it has 20 more years, and others are saying it has 50 more years. But it's a finite period, and it will run out. I'm not suggesting that the Dust Bowl will immediately reappear. We do have time to plan for that eventuality. We do have time to moderate our use of [the water]. We are spending an awful lot irrigating incredibly thirsty crops. Wheat is relatively easy to grow and requires minimal moisture, which is why it was possible in those slightly wetter years to have good wheat crops in a place where they shouldn't have been planting at all. They're still planting down there, and they're not just planting wheat. They're planting feed corn, and corn is just incredibly thirsty. This is part of the bargain we have to make: What will we use our resources for? \u003c/p>\n\u003cp>Q:\u003cstrong> Are there any policies that are in the works that will help deal with the eventuality?\u003c/strong>\u003cbr>\nA: You know, planning long term is a political football that is so difficult for anyone to exhibit any courage with. There are so many interlocking things. The government pays a great deal of people on the plains and elsewhere in agriculture not to plant crops. It's a subsidy that doesn't appear to them like welfare, but they look in disdain at social programs that help the poorest people just rise up from starvation and real abject poverty to a livable poverty. So you have great conflicting interests in the country about dealing with these things. That’s where the real fear ought to come from: the fact that we find it very difficult to reach compromise and consensus about long term planning that would help to obviate the impending crises and help to mitigate the ones that will inevitably come up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"318\" class=\"alignnone size-full wp-image-51238\">\u003c/a>\u003cbr>\n\u003cem>Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Are you at all optimistic that progress will be made?\u003c/strong>\u003cbr>\nA: Of course! I make history. History is all about the future. You don’t make history unless you think that we can't take something from the past and transform it into action in the present. \u003c/p>\n\u003cp>Q: \u003cstrong>There are dust storms on the rise in the southwest. What can you tell us about those?\u003c/strong>\u003cbr>\nA: They are very few and far between. There are always dust storms. This happens when you have loose stuff on the ground and winds. You get dust storms under certain weather conditions, so that will always be happening. Phoenix, for example, had a dust storm in 2011 that was quite significant and dramatic, but nowhere near the size, length, scope, duration and frequency as what happened in the Dust Bowl. And they're in a desert, so it's not inconceivable that dry air and cold air from the north and winds combine to make a dust storm. What we are now seeing though is the possibility that with the combination of drought, winds, and crops that have failed, some of that exposed top soil will blow again. A lot of people are doing stuff. I met a farmer from Iowa who is a “no-till” farmer, that is to say, a lot of people do “clean-till”: they get all of the organic material out of the last season's crop and have that big moist dirt, but that's also in drought susceptible to blowing. And it doesn't retain the moisture; the moisture just seeps through. So if you leave a lot of organic material in [the dirt], it traps and captures the moisture, and the yields are just as great. So I think we are learning, and struggling, but inevitably it is always slow to find consensus. It's interesting that the Dust Bowl, the crisis that it was, precipitated relatively quick action: These independent farmers who didn't want anyone, particularly the government, telling them what to do, within a couple of years are going to the government and saying, “Tell us what to do.” The soil conservation service, in the form of Howard Finnell -- one of the great heroes of this story -- started instituting extraordinary measures about how to plow differently, [as with] contour plowing, and how to rotate crops, how to save as much moisture as you can, how to return some land to grassland. Lots of wonderful restoration that is still in place and farmers are still trying to practice in the Dust Bowl area. \u003c/p>\n\u003cp>Q: \u003cstrong>One thing I didn't understand in terms of the mechanics of the Dust Bowl and subsequent recovery was how any recovery was possible if the top soil all blew away? What was left to work with?\u003c/strong>\u003cbr>\nA: Sometimes nothing, and that was the ecological disaster. There are still some places that are unfarmable because of the sand dunes there. A lot of that land has been bought up and is being returned to grassland, and a lot of it has been remediated. You can bulldoze the sand level, and you can add organic material, and you can begin to develop replacement top soil, but the hard pan, just below the top soil that was exposed, you can’t break it up with the heel of your boot. \u003c/p>\n\u003cp>Q: \u003cstrong>What does No Man's Land -- the epicenter of the Dust Bowl -- look like now?\u003c/strong>\u003cbr>\nA: It's still heavily agricultural. They're drawing on Ogallala water. There are places that look exactly like a desert. The grasslands are within that area that the United States has bought and created national grasslands. They are very arid. They don't seem to us exactly what we would think grasslands would be like; they seem almost at the edge of a desert. And they are plagued by the contemporary droughts right now, and fires that go through, and lightning strikes. All of a sudden a stand of cottonwood trees that line a dry river that only runs for a few short weeks in the spring after the snow melt looks like charred stumps. It's a forbidding place, but you also see where the irrigation has come in and people are growing all sorts of crops, not just wheat. \u003c/p>\n\u003cp>Q: \u003cstrong>What has been the reaction in the community your film?\u003c/strong>\u003cbr>\nA: I think it's been almost uniformly positive. There are a few people that would want to make a little bit of an argument about whether this is truly man-made, but they really don't have a leg to stand on. It's interesting that in Boise City, which is the geographical center of it all and the county seat of Cimarron County and the far western tip of the Oklahoma panhandle, there's still a little godforsaken sign in the middle of the town square that says, \"Pray for Rain.\" It's always, \"If it rains, if it rains, if it rains.\" \"Rain follows the plow\" was one of the most ridiculous, completely bogus theories that the very act of plowing would bring more rain. It was invented by real estate speculators who were trying to make a killing selling farm land to people who couldn't afford other, richer, more viable farm land. \u003c/p>\n\u003cp>Q: \u003cstrong>Are there particular communities that you're doing a push in with the film to try and change attitudes?\u003c/strong>\u003cbr>\nA: We aren't trying to change attitudes. What we're trying to do is make good films, and good films hopefully are good stories. We want to share those stories, and what people do with them is what they do with them. We inevitably have a promotional campaign for every film, and we began last April, on the anniversary of Black Sunday, the worst storm of all, April 14, 1935, we assembled in Goodwill, Oklahoma, a tiny, tiny town as many of the survivors that we interviewed as possible. We've already lost a few and have lost some since then, and then we go around to major American cities, but also in Oklahoma and Texas and other places and show them clips of the film and talk to people and show them. We see it as a human drama and an oral history. And then what people do, and the kind of conversation that will be promoted all remains to be seen. But part of being in San Francisco is to take people, and there are very few farms in San Francisco, and talk to them about a farming subject. Because it is always an important stop along the way of promoting our films. \u003c/p>\n\u003cp>\u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/the-dust-bowl-book560.jpg\" alt=\"The Dust Bowl - book\" title=\"The Dust Bowl - book\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-51230\">\u003c/a>\u003c/p>\n\u003cp>Q: \u003cstrong>What does the \u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">companion book\u003c/a>, “The Dust Bowl” have in it that the film doesn’t?\u003c/strong>\u003cbr>\nA: Well, Dayton Duncan, who wrote the film and conducted most of the interviews, and is really the author of this project, is a writer in addition to being a producer. The book affords him the opportunity to re-present the story in a different medium and allows him to expand the things that editing necessarily, because of the exigencies of film, require us to take out. He could add more detail that might bog a film down but doesn't bog a book down. So it's a thrilling thing for him that after we lock the film, he has this creative outlet that expands what the film has. At the same time, the film will reach many millions more people than the book will.\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any opinions about Prop 37, the proposition about labeling genetically modified foods that did not pass in California.\u003c/strong>\u003cbr>\nA: I have a child who has a peanut allergy, and we're beginning to wonder whether in fact many of these allergies that are cropping up among kids that didn't exist when I was growing up are the result of us genetically modifying various things like soybeans, or other products. So I am very much [in favor], as a concerned parent who has this terrible Damocles hanging over a beautiful little girl, very much for the accurate labeling of what has been genetically modified and what hasn’t. We're finding that the human immune system is not necessarily equipped to handle these slightly modified molecules from the original substance that they may be completely tolerant of. For that little girl's reasons, and a million more, I'm sorry it didn't pass. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MYOmjQO_UMw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>Website: \u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/kenburnspbs\">Ken Burns (PBS)\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/kenburns/\">@KenBurns\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED airtimes for The Dust Bowl\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=111105\">'The Dust Bowl' Unearths American Values from Greed to Grift to Grit\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://missionlocal.org/2012/11/ken-burns-teaches-mission-students-lessons-from-the-dust-bowl/\">Ken Burns Teaches Mission Students Lessons From the Dust Bowl\u003c/a> (MissionLocal)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Search of the Chocolate Persimmon",
"title": "In Search of the Chocolate Persimmon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51148\" title=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\" alt=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The Maru or chocolate persimmon, a variety many Japanese connoisseurs consider to be the finest. Some grow here in California. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu\u003c/a> and the bulbous \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya\u003c/a>, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, available only at farms and farmers' markets.\u003c/p>\n\u003cp>I'm speaking about the Maru, or chocolate persimmon, so called because when you bite into a ripe one, the flesh inside is brown like chocolate. The Maru is juicy and sweet without being cloying. It's my obsession now.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51146\" title=\"Maru aka chocolate persimmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\" alt=\"Maru aka chocolate persimmon\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Persimmon perfection, thy name is Maru. Note the color is a deeper orange than you see with the typical Fuyu. What's inside is different, too. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>I blame David Karp, who set me off on the search. He’s the farmers' market writer for \u003ca href=\"http://www.latimes.com/features/food/la-fo-karp-columns-sg,0,6235399.storygallery\">\u003cem>The Los Angeles Times\u003c/em>\u003c/a> and a pomologist -- which is to say, a botanist who specializes in fruit. A few years back an old mentor of Karp’s, the late \u003ca href=\"http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume4number2/Rememberingchar.html\">Art Schroeder\u003c/a> of UCLA, pulled out a fragile manuscript yellowed with age and tattered at the edges.\u003c/p>\n\u003cblockquote>\u003cp>\"He showed me an ancient Japanese treatise written by a Japanese marquis in English in like 1907, or something like that,\" says Karp. \"My eyes got wide. I looked at these various different varieties and I said, 'Where can we find these in California?'\"\u003c/p>\u003c/blockquote>\n\u003cp>When Japanese farmers settled in California more than 100 years ago, they brought Japanese persimmons with them. Americans caught on almost immediately, but not across the board. They took to the Hachiya, the Fuyu and the Jiro (which many confuse with the Fuyu). The other varieties? Not so much. It's a common story, and it gives nostalgic pomologists a lot to dream and wonder about.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Karp got in his battered old truck nicknamed Bessie and canvassed the state, visiting Japanese family farms from San Diego County to the Sierra foothills. It took Karp a couple of years to get to a particular farm famous for its Maru, and by that time, word had gotten out there was a crazed pomologist combing the back roads.\u003c/p>\n\u003cp>\"Tosh Kuratomi greeted me at the door,\" Karp recalls. \"He said, 'I always knew you’d find your way here some day.'\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> sits on 20 sunny acres east of Sacramento in Granite Bay. Suburbs have sprung up in what used to be farm country, and if you weren't looking for the hand painted signs promising fruit, you might fly right past the farm. But Placer County is the Garden of Eden for California persimmon lovers.\u003c/p>\n\u003cp>On the day I turned up, I arrived just in time to join Tosh Kuratomi as he led a pack of pre-schoolers from \u003ca href=\"http://folsompreschool.com/\">Folsom American River Montessori\u003c/a> on an orchard tour. As it happens, chocolate persimmons are his favorite, too. Kuratomi reached into one likely looking tree to grab a round fruit the size of a tangerine.\u003c/p>\n\u003cp>\"You see how the skin is?\" he said to the pint-sized toddlers. \"You see how it’s starting to get brown? This nice orange fruit is starting to show brown, almost like bruises. That’s the flesh inside. Anyone wants to take a bite?\"\u003c/p>\n\u003cp>Debbie Doss, the gal leading this group, couldn't help herself from interrupting. \"Oh that’s -- you guys -- that’s to die for. It is so delicious.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51147\" title=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\" alt=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\u003c/em>\u003c/p>\n\u003cp>With that endorsement, everybody’s hands shot out for a sample.\u003c/p>\n\u003cp>Why aren't there Maru piled high in every supermarket in the land? In truth, there are several reasons, starting with the fact many Americans associate the color brown with spoilage.\u003c/p>\n\u003cp>Kuratomi says \"We’ve had calls from customers saying “Boy, you just sent us a box of rotten persimmons. We just threw them out.” He urges them to go digging in the trash to retrieve the fruit.\u003c/p>\n\u003cp>Perhaps even more damning: the Maru requires pollination to ripen. That doesn’t always happen, and sometimes, only some of the fruit is pollinated.\u003c/p>\n\u003cblockquote>\u003cp>\"If it’s yellow, eat the brown part,\" Kuratomi warns the tour group. \"You only want the brown part, because the yellow part will make your mouth feel funny.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you've ever eaten a Hachiya persimmon before it was fully ripe, you know what he's talking about. The flesh is what the experts call \"astringent.\" Captain John Smith wrote famously in 1607 of his encounter with an unripe American persimmon: \"It will drive a man's mouth awry with much torment.\"\u003c/p>\n\u003cp>Even worse: you can't tell whether a Maru is pollinated from the outside. \"Now that is the kiss of death commercially,\" David Karp says. \"You can’t tell from the outside whether it’s edible or not.\"\u003c/p>\n\u003cp>In the farm store, Kuratomi's wife Chris takes the time to educate customers about all nine varieties of persimmon they sell, starting with how to know when they’re ripe. Presuming your fruit is ripe, Chris sees no need to cook or otherwise fuss with what Mother Nature made perfect. \"I just eat them out of hand,\" she says. \"That’s the best way.\"\u003c/p>\n\u003cp>Over the years, word has gotten out about Otow Orchard. Public TV stations play a \u003ca href=\"http://www.calgold.com/calgold/Default.asp?Series=10000&Show=1000\">California Gold\u003c/a> segment by Huell Howser every fall. There have been magazine profiles, some written by David Karp. Then there's the word of mouth from people like Randy Fong, who drives all the way from South San Francisco every year. That’s two hours each way just for persimmons.\u003c/p>\n\u003cp>\"It’s important to me,\" he says, carefully holding a box of a dozen persimmons. \"I’m a firm believer in either buying local or supporting the smaller people.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to The California Report radio story: Family Cultivates Persimmon History\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2012/11/2012-11-16b-tcrmag.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>So where can you procure chocolate persimmons?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> farm store is open 9-6 Tuesday through Saturday and 9-5 Sundays. Gordon Poulsen of Willow Creek Ranch buys from Otow and sells at the farmers market in Loomis (weekly at the Blue Goose Fruit Shed).\u003c/li>\n\u003cli>\u003ca href=\"http://www.penrynorchardspecialties.com/fruitdescriptions/tsurunoko.html\">Penryn Orchard Specialties\u003c/a>, near Auburn, is another Placer County persimmon gem. Jeff Rieger drives like a mad man to the farmers' market in \u003ca href=\"http://www.smgov.net/Portals/Farmers_Market/Market_Days/Wednesdays/Wednesday_Downtown.aspx\">Santa Monica\u003c/a>, which is not Bay Area adjacent much as some would like it to be. The good news is he will ship his persimmons.\u003c/li>\n\u003cli>\u003ca href=\"http://www.twinpeaksent.com\">Twin Peaks Orchards\u003c/a>, in Newcastle (northeast of Granite Bay), grows Hykume, a variety of chocolate persimmon the farm cures and calls Amagaki. They sell at a numbers of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> in Northern California, most reliably in the Sacramento area and Sonoma County. You'll also find them at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\">Stonestown Farmers' Market\u003c/a>, \u003ca href=\"http://petalumafarmersmarket.com/\">Petaluma Farmers' Market\u003c/a>, and \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol Farmers' Market\u003c/a>. They ship!\u003c/li>\n\u003cli>\u003ca href=\"http://www.cuesa.org/farm/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> in Reedley sells a couple chocolate persimmon varieties at the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Building Farmers' Market\u003c/a> in San Francisco on Tuesdays and Saturdays. You'll also find them at \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers' Market\u003c/a>, \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Temesecal Farmers' Market\u003c/a> and \u003ca href=\"http://www.ecologycenter.org/bfm/\">Albany Farmers' Market\u003c/a>. Quantities are limited, though they have lots of Hachiyas and Fuyus.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kjorchards.blogspot.com/\">K&J Orchards\u003c/a> in Winters sells two varieties at the Ferry Building Farmers' Market in San Francisco on Saturdays. They also ship if you call and special order.\u003c/li>\n\u003c/ul>\n\u003cp>But don’t wait too long to hunt for your maru. The season only lasts till through December.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51149\" title=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\" alt=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Look for Maru persimmons at Bay Area farmers' markets, like Temescal in Oakland. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>If you’ve got more ripe persimmons than you know what do with, there are recipes like the one Tosh is most fond of -- persimmon date bars. Here's the version his wife Chris makes for him:\u003c/p>\n\u003cp>\u003cstrong>Recipe: Persimmon Date Bars with Lemon Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 t baking soda\u003cbr>\n1 cup persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1/2 t cinnamon\u003cbr>\n1/2 t nutmeg\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t salt\u003cbr>\n1 t grated lemon rind\u003cbr>\n1 cup chopped dates or raisins\u003cbr>\n1 cup coarsely chopped nuts\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cream butter and sugar; add eggs.\u003c/li>\n\u003cli>Stir soda into persimmon pulp and add to creamed mixture.\u003c/li>\n\u003cli>Combine flour, spices and salt and add to creamed mixture.\u003c/li>\n\u003cli>Blend in lemon rind, dates and nuts.\u003c/li>\n\u003cli>Turn into well-greased 9 inch square baking pan.\u003c/li>\n\u003cli>Bake at 350\u003csup>o\u003c/sup> in oven for approximately 25 to 30 minutes.\u003c/li>\n\u003cli>Glaze with powdered sugar thinned with lemon juice, orange juice, or lime. Cream.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, the Maru, or chocolate persimmon.",
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"description": "Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, the Maru, or chocolate persimmon.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51148\" title=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\" alt=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The Maru or chocolate persimmon, a variety many Japanese connoisseurs consider to be the finest. Some grow here in California. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu\u003c/a> and the bulbous \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya\u003c/a>, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, available only at farms and farmers' markets.\u003c/p>\n\u003cp>I'm speaking about the Maru, or chocolate persimmon, so called because when you bite into a ripe one, the flesh inside is brown like chocolate. The Maru is juicy and sweet without being cloying. It's my obsession now.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51146\" title=\"Maru aka chocolate persimmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\" alt=\"Maru aka chocolate persimmon\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Persimmon perfection, thy name is Maru. Note the color is a deeper orange than you see with the typical Fuyu. What's inside is different, too. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>I blame David Karp, who set me off on the search. He’s the farmers' market writer for \u003ca href=\"http://www.latimes.com/features/food/la-fo-karp-columns-sg,0,6235399.storygallery\">\u003cem>The Los Angeles Times\u003c/em>\u003c/a> and a pomologist -- which is to say, a botanist who specializes in fruit. A few years back an old mentor of Karp’s, the late \u003ca href=\"http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume4number2/Rememberingchar.html\">Art Schroeder\u003c/a> of UCLA, pulled out a fragile manuscript yellowed with age and tattered at the edges.\u003c/p>\n\u003cblockquote>\u003cp>\"He showed me an ancient Japanese treatise written by a Japanese marquis in English in like 1907, or something like that,\" says Karp. \"My eyes got wide. I looked at these various different varieties and I said, 'Where can we find these in California?'\"\u003c/p>\u003c/blockquote>\n\u003cp>When Japanese farmers settled in California more than 100 years ago, they brought Japanese persimmons with them. Americans caught on almost immediately, but not across the board. They took to the Hachiya, the Fuyu and the Jiro (which many confuse with the Fuyu). The other varieties? Not so much. It's a common story, and it gives nostalgic pomologists a lot to dream and wonder about.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Karp got in his battered old truck nicknamed Bessie and canvassed the state, visiting Japanese family farms from San Diego County to the Sierra foothills. It took Karp a couple of years to get to a particular farm famous for its Maru, and by that time, word had gotten out there was a crazed pomologist combing the back roads.\u003c/p>\n\u003cp>\"Tosh Kuratomi greeted me at the door,\" Karp recalls. \"He said, 'I always knew you’d find your way here some day.'\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> sits on 20 sunny acres east of Sacramento in Granite Bay. Suburbs have sprung up in what used to be farm country, and if you weren't looking for the hand painted signs promising fruit, you might fly right past the farm. But Placer County is the Garden of Eden for California persimmon lovers.\u003c/p>\n\u003cp>On the day I turned up, I arrived just in time to join Tosh Kuratomi as he led a pack of pre-schoolers from \u003ca href=\"http://folsompreschool.com/\">Folsom American River Montessori\u003c/a> on an orchard tour. As it happens, chocolate persimmons are his favorite, too. Kuratomi reached into one likely looking tree to grab a round fruit the size of a tangerine.\u003c/p>\n\u003cp>\"You see how the skin is?\" he said to the pint-sized toddlers. \"You see how it’s starting to get brown? This nice orange fruit is starting to show brown, almost like bruises. That’s the flesh inside. Anyone wants to take a bite?\"\u003c/p>\n\u003cp>Debbie Doss, the gal leading this group, couldn't help herself from interrupting. \"Oh that’s -- you guys -- that’s to die for. It is so delicious.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51147\" title=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\" alt=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\u003c/em>\u003c/p>\n\u003cp>With that endorsement, everybody’s hands shot out for a sample.\u003c/p>\n\u003cp>Why aren't there Maru piled high in every supermarket in the land? In truth, there are several reasons, starting with the fact many Americans associate the color brown with spoilage.\u003c/p>\n\u003cp>Kuratomi says \"We’ve had calls from customers saying “Boy, you just sent us a box of rotten persimmons. We just threw them out.” He urges them to go digging in the trash to retrieve the fruit.\u003c/p>\n\u003cp>Perhaps even more damning: the Maru requires pollination to ripen. That doesn’t always happen, and sometimes, only some of the fruit is pollinated.\u003c/p>\n\u003cblockquote>\u003cp>\"If it’s yellow, eat the brown part,\" Kuratomi warns the tour group. \"You only want the brown part, because the yellow part will make your mouth feel funny.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you've ever eaten a Hachiya persimmon before it was fully ripe, you know what he's talking about. The flesh is what the experts call \"astringent.\" Captain John Smith wrote famously in 1607 of his encounter with an unripe American persimmon: \"It will drive a man's mouth awry with much torment.\"\u003c/p>\n\u003cp>Even worse: you can't tell whether a Maru is pollinated from the outside. \"Now that is the kiss of death commercially,\" David Karp says. \"You can’t tell from the outside whether it’s edible or not.\"\u003c/p>\n\u003cp>In the farm store, Kuratomi's wife Chris takes the time to educate customers about all nine varieties of persimmon they sell, starting with how to know when they’re ripe. Presuming your fruit is ripe, Chris sees no need to cook or otherwise fuss with what Mother Nature made perfect. \"I just eat them out of hand,\" she says. \"That’s the best way.\"\u003c/p>\n\u003cp>Over the years, word has gotten out about Otow Orchard. Public TV stations play a \u003ca href=\"http://www.calgold.com/calgold/Default.asp?Series=10000&Show=1000\">California Gold\u003c/a> segment by Huell Howser every fall. There have been magazine profiles, some written by David Karp. Then there's the word of mouth from people like Randy Fong, who drives all the way from South San Francisco every year. That’s two hours each way just for persimmons.\u003c/p>\n\u003cp>\"It’s important to me,\" he says, carefully holding a box of a dozen persimmons. \"I’m a firm believer in either buying local or supporting the smaller people.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to The California Report radio story: Family Cultivates Persimmon History\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>So where can you procure chocolate persimmons?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> farm store is open 9-6 Tuesday through Saturday and 9-5 Sundays. Gordon Poulsen of Willow Creek Ranch buys from Otow and sells at the farmers market in Loomis (weekly at the Blue Goose Fruit Shed).\u003c/li>\n\u003cli>\u003ca href=\"http://www.penrynorchardspecialties.com/fruitdescriptions/tsurunoko.html\">Penryn Orchard Specialties\u003c/a>, near Auburn, is another Placer County persimmon gem. Jeff Rieger drives like a mad man to the farmers' market in \u003ca href=\"http://www.smgov.net/Portals/Farmers_Market/Market_Days/Wednesdays/Wednesday_Downtown.aspx\">Santa Monica\u003c/a>, which is not Bay Area adjacent much as some would like it to be. The good news is he will ship his persimmons.\u003c/li>\n\u003cli>\u003ca href=\"http://www.twinpeaksent.com\">Twin Peaks Orchards\u003c/a>, in Newcastle (northeast of Granite Bay), grows Hykume, a variety of chocolate persimmon the farm cures and calls Amagaki. They sell at a numbers of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> in Northern California, most reliably in the Sacramento area and Sonoma County. You'll also find them at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\">Stonestown Farmers' Market\u003c/a>, \u003ca href=\"http://petalumafarmersmarket.com/\">Petaluma Farmers' Market\u003c/a>, and \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol Farmers' Market\u003c/a>. They ship!\u003c/li>\n\u003cli>\u003ca href=\"http://www.cuesa.org/farm/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> in Reedley sells a couple chocolate persimmon varieties at the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Building Farmers' Market\u003c/a> in San Francisco on Tuesdays and Saturdays. You'll also find them at \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers' Market\u003c/a>, \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Temesecal Farmers' Market\u003c/a> and \u003ca href=\"http://www.ecologycenter.org/bfm/\">Albany Farmers' Market\u003c/a>. Quantities are limited, though they have lots of Hachiyas and Fuyus.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kjorchards.blogspot.com/\">K&J Orchards\u003c/a> in Winters sells two varieties at the Ferry Building Farmers' Market in San Francisco on Saturdays. They also ship if you call and special order.\u003c/li>\n\u003c/ul>\n\u003cp>But don’t wait too long to hunt for your maru. The season only lasts till through December.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51149\" title=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\" alt=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Look for Maru persimmons at Bay Area farmers' markets, like Temescal in Oakland. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>If you’ve got more ripe persimmons than you know what do with, there are recipes like the one Tosh is most fond of -- persimmon date bars. Here's the version his wife Chris makes for him:\u003c/p>\n\u003cp>\u003cstrong>Recipe: Persimmon Date Bars with Lemon Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 t baking soda\u003cbr>\n1 cup persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1/2 t cinnamon\u003cbr>\n1/2 t nutmeg\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t salt\u003cbr>\n1 t grated lemon rind\u003cbr>\n1 cup chopped dates or raisins\u003cbr>\n1 cup coarsely chopped nuts\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cream butter and sugar; add eggs.\u003c/li>\n\u003cli>Stir soda into persimmon pulp and add to creamed mixture.\u003c/li>\n\u003cli>Combine flour, spices and salt and add to creamed mixture.\u003c/li>\n\u003cli>Blend in lemon rind, dates and nuts.\u003c/li>\n\u003cli>Turn into well-greased 9 inch square baking pan.\u003c/li>\n\u003cli>Bake at 350\u003csup>o\u003c/sup> in oven for approximately 25 to 30 minutes.\u003c/li>\n\u003cli>Glaze with powdered sugar thinned with lemon juice, orange juice, or lime. Cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_49341\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/GMOSoybeans20120926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/GMOSoybeans20120926.jpg\" alt=\"A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\" title=\"A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-49341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Should California require labeling of genetically modified foods? That's the goal of Proposition 37 on the November state ballot. Supporters say GMO labeling will provide California consumers with valuable information, while detractors claim it will simply add unnecessary confusion and cost to the food system.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201209271000\">Original Broadcast:\u003c/a> Thu, Sep 27, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201209271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201209271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/09/20120927bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://michelmorelab.ucdavis.edu/member_page.php?id=79\">Belinda Martineau\u003c/a>, principal editor and scientist at UC Davis who helped commercialize the world's first genetically engineered (GE) wholefood and a supporter of Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://faculty.bioscience.ucla.edu/institution/personnel?personnel_id=45618\">Bob Goldberg\u003c/a>, professor in the Department of Molecular, Cell and Developmental Biology at UCLA and author of one of the ballot arguments opposed to Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://www.sjvqualitycotton.com/pages/custom.php?id=20022\">Greg Palla\u003c/a>, executive vice president and general manager of the San Joaquin Valley Quality Cotton Growers Association and member of a family farming operation in its 100th year of business in California\u003c/li>\n\u003cli>\u003ca href=\"http://www.carighttoknow.org/join_million_more\">Stacy Malkan, spokesperson for Yes on 37\u003c/a>, Right to Know, co-founder of the Campaign for Safe Cosmetics and author of \"Not Just a Pretty Face: The Ugly Side of the Beauty Industry\"\u003c/li>\n\u003c/ul>\n\u003cul>\nMore info:\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/10/05/is-prop-37-a-ban-on-genetically-modified-foods-fact-checking-the-arguments/\">Is Prop. 37 a ‘Ban’ on Genetically Modified Foods? Fact-Checking the Arguments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/10/californias-prop-37-are-gmo-labels-a-scarlet-letter/\">California's Prop. 37: Are GMO Labels a Scarlet Letter?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/07/food-corporations-spending-big-to-defeat-proposition-37/\">Food Corporations Spending Big to Defeat Proposition 37\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Should California require labeling of genetically modified foods? That's the goal of Proposition 37 on the November state ballot. Supporters say GMO labeling will provide California consumers with valuable information, while detractors claim it will simply add unnecessary confusion and cost to the food system.",
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"description": "Should California require labeling of genetically modified foods? That's the goal of Proposition 37 on the November state ballot. Supporters say GMO labeling will provide California consumers with valuable information, while detractors claim it will simply add unnecessary confusion and cost to the food system.",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"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?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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