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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"disqusTitle": "Heirloom, Heritage, Hybrid and GMOs",
"title": "Heirloom, Heritage, Hybrid and GMOs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\" alt=\"The 2nd annual National Heirloom Exposition\" title=\"The 2nd annual National Heirloom Exposition\" width=\"560\" class=\"alignnone size-full wp-image-49615\">\u003c/a>\u003cbr>\n\u003cem>The 2nd annual National Heirloom Exposition is centered around the pure food movement, heirloom vegetables and anti-GMO activism. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.theheirloomexpo.com/\">National Heirloom Exposition\u003c/a> took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\" alt=\"The heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" title=\"he heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49616\">\u003c/a>\u003cbr>\n\u003cem>The heirloom “Cannibal Tomato” is actually an eggplant. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>If fact, \u003ca href=\"http://en.wikipedia.org/wiki/Genetically_modified_organism\">GMOs\u003c/a> (Genetically Modified Organisms) were enemy #1 at the Heirloom Expo and \u003ca href=\"http://www.carighttoknow.org/\">Proposition 37\u003c/a>, which would require food manufacturers to label all foods with genetically modified ingredients on this November’s ballot, was a much talked about issue. An organizer of the festival and manager of \u003ca href=\"http://rareseeds.com/\">The Petaluma Seed Bank\u003c/a>, Paul Wallace told me: \u003c/p>\n\u003cblockquote>\u003cp>\"Heirlooms have been here since the beginning of time. Anyone can take one of these seeds, plant it, and grow food. But not with GMOs. These companies have patented nature and cut us off from growing our own food. Genetically modified foods have only been around a few decades. We still don’t know if it could cause health problems. If people want to eat GMO food, that should be an informed choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>Heirlooms predate 1950, when hybrid plants first started to be used widely by industrial farms. Heirlooms are open-pollinated, which means that birds, bees, wind, and other forces of nature help with their breeding process. They can be traded at seed swaps, or saved and stored from year to year. They tend to be considered costlier for commercial farmers, as some may have smaller yields or can be too delicate for shipping. This is why they are often grown by boutique, organic farms, and cost more in the stores, but are a favorite among backyard gardeners.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\" alt=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" title=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" width=\"560\" class=\"alignnone size-full wp-image-49618\">\u003c/a>\u003cbr>\n\u003cem>Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\u003c/em> \u003c/p>\n\u003cp>By crossing two or more varieties of heirlooms, plant breeders, farmers and gardeners can search for their version of the perfect tomato. Fred Hempel, owner of \u003ca href=\"http://baianicchia.blogspot.com/\">Baia Nicchia\u003c/a>, is an organic farmer and plant breeder. He has been working with the company \u003ca href=\"http://www.seedsofchange.com/\">Seeds of Change\u003c/a> along with chefs around the San Francisco Bay area to develop varietals, like the \u003ca href=\"http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=P137900\">Blush tomato\u003c/a>. He explained that these are not hybrids, but actually “heritage” tomatoes. “These have all of the traits one expects in an heirloom,“ said Fred Hempel said. “They are open pollinated, their offspring will be very similar to them, but they are not 50 years old.” \u003c/p>\n\u003cp>In fact, some tomatoes people commonly refer to as “heirloom” are also heritage, like the Green Zebra. This was developed by Tom Wagner of Everett Washington by crossing the genes of four different heirloom tomatoes. He introduced it in 1983, and so in spirit these might be heirlooms, but really, they are as he calls them, “Heritage.” The Indigo Rose, or blue tomato was recently bred by Jim Meyers and graduates students at Oregon State University. They crossed wild tomatoes with domestic ones and came up with blue-hued beauties that have the nutrients of regular tomatoes, along with \u003ca href=\"http://en.wikipedia.org/wiki/Anthocyanin\">anthocyanins\u003c/a>, which also produce the healthy pigments in red wine and blueberries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\" alt=\"Heirloom squash. Photo: Marla Aufmuth\" title=\"Heirloom squash. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49620\">\u003c/a>\u003cbr>\n\u003cem>Heirloom squash. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Indigo Rose, Blush and Green Zebra were NOT genetically engineered; rather, they were created through classical plant breeding techniques, which often means crossing wild and domesticated plants for genetic diversity. This is important, as then this diversity allows for a greater range of adaptation, especially when climate change is an issue. This can take years of work, and lots of uncertainty, as growers are working with the perimeters of nature and can’t control which genes are precisely passed down to the offspring. So there may be a year of mishaps, feral cousins, and then honing in for generations on the perfect tomato. Currently, Blush, Indigo Rose and Green Zebra seeds are for sale, and can be grown by home gardeners. Over time, they may be introduced into the pantheon of heirlooms. \u003c/p>\n\u003cp>Many of the tomatoes seen in grocery stores are hybrids, which means that they are genetically 50 percent each parent plant, one generation old, and though it’s possible to save the seeds and plant them, the offspring probably won’t taste as good. Many of these have been bred to look like a “perfect” tomato and have a long shelf life, but often lose flavor. The parents are often trade secrets, so farmers have to keep coming back and buying seeds. Since many have been bred for cosmetic purposes, how they taste is far less important. In fact, \u003ca href=\"http://news.sciencemag.org/sciencenow/2012/06/how-tomatoes-lost-their-taste.html\">a recent study in Science Magazine\u003c/a> explains that by breeding the dark green spots out of tomatoes, they in fact have less sugar and flavor. \u003c/p>\n\u003cp>But don’t confuse hybrids with genetically modifying a plant. Genetically engineering, or modifying means that breeders select specific traits that they want in a tomato, and insert the genes that will code those traits into the plant. The gene does not have to be from the same species. The original goal of these was to reduce diseases in crops and create greater output. This seemed like a great idea. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\" alt=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" title=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49617\">\u003c/a>\u003cbr>\n\u003cem>Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>However, many countries have come out against the use of GMOs in food production and agriculture because they felt there were unacceptable risks to the environment and human health. These countries also considered GMOs unfair to farmers and unsustainable. While genetically modified tomatoes did appear in 1994, they disappeared just four years later. Very few food items we might find in the produce department are genetically modified. The most common genetically modified crops are corn and soybeans and these are used in processed foods and fed to livestock on industrial farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\" alt=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" title=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49619\">\u003c/a>\u003cbr>\n\u003cem>Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>Over time, the company \u003ca href=\"http://www.monsanto.com/Pages/default.aspx\">Monsanto\u003c/a> has become almost synonymous with GMO, and the plants they have genetically manipulated are their intellectual property. They are usually not available to home gardeners, and when grown by farmers, it is illegal for them to save seeds to plant again. In fact, if seeds from a neighboring farm or backyard garden cross-pollinate with your crop, Monsanto can charge you for patent infringement. One of the most famous cases brought against a farmer by Monsanto is the case of \u003ca href=\"http://www.percyschmeiser.com/conflict.htm\">Canadian farmer Percy Schmeiser who was sued by Monsanto. Listen to his story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\" alt=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" title=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" width=\"500\" class=\"alignnone size-full wp-image-49614\">\u003c/a>\u003cbr>\n\u003cem>These signs are often found at farmers' markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This November, the rest of the country will be watching California as we vote on \u003ca href=\"http://ballotpedia.org/wiki/index.php/California_Proposition_37,_Mandatory_Labeling_of_Genetically_Engineered_Food_%282012%29\">Proposition 37\u003c/a>, to decide if \u003ca href=\"http://newhope360.com/non-gmo/whats-difference-between-ge-and-gmo?page=1\">Genetically Engineered\u003c/a> (GE) food products should be labeled. Right now, the organic farmers are considered the Davids against the corporate \u003ca href=\"http://en.wikipedia.org/wiki/Goliath\">Goliaths\u003c/a>. But the mood at the Heirloom Expo was optimistic. \u003c/p>\n\n",
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"excerpt": "The second annual National Heirloom Exposition took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. ",
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"description": "The second annual National Heirloom Exposition took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. ",
"title": "Heirloom, Heritage, Hybrid and GMOs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\" alt=\"The 2nd annual National Heirloom Exposition\" title=\"The 2nd annual National Heirloom Exposition\" width=\"560\" class=\"alignnone size-full wp-image-49615\">\u003c/a>\u003cbr>\n\u003cem>The 2nd annual National Heirloom Exposition is centered around the pure food movement, heirloom vegetables and anti-GMO activism. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.theheirloomexpo.com/\">National Heirloom Exposition\u003c/a> took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\" alt=\"The heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" title=\"he heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49616\">\u003c/a>\u003cbr>\n\u003cem>The heirloom “Cannibal Tomato” is actually an eggplant. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>If fact, \u003ca href=\"http://en.wikipedia.org/wiki/Genetically_modified_organism\">GMOs\u003c/a> (Genetically Modified Organisms) were enemy #1 at the Heirloom Expo and \u003ca href=\"http://www.carighttoknow.org/\">Proposition 37\u003c/a>, which would require food manufacturers to label all foods with genetically modified ingredients on this November’s ballot, was a much talked about issue. An organizer of the festival and manager of \u003ca href=\"http://rareseeds.com/\">The Petaluma Seed Bank\u003c/a>, Paul Wallace told me: \u003c/p>\n\u003cblockquote>\u003cp>\"Heirlooms have been here since the beginning of time. Anyone can take one of these seeds, plant it, and grow food. But not with GMOs. These companies have patented nature and cut us off from growing our own food. Genetically modified foods have only been around a few decades. We still don’t know if it could cause health problems. If people want to eat GMO food, that should be an informed choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>Heirlooms predate 1950, when hybrid plants first started to be used widely by industrial farms. Heirlooms are open-pollinated, which means that birds, bees, wind, and other forces of nature help with their breeding process. They can be traded at seed swaps, or saved and stored from year to year. They tend to be considered costlier for commercial farmers, as some may have smaller yields or can be too delicate for shipping. This is why they are often grown by boutique, organic farms, and cost more in the stores, but are a favorite among backyard gardeners.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\" alt=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" title=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" width=\"560\" class=\"alignnone size-full wp-image-49618\">\u003c/a>\u003cbr>\n\u003cem>Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\u003c/em> \u003c/p>\n\u003cp>By crossing two or more varieties of heirlooms, plant breeders, farmers and gardeners can search for their version of the perfect tomato. Fred Hempel, owner of \u003ca href=\"http://baianicchia.blogspot.com/\">Baia Nicchia\u003c/a>, is an organic farmer and plant breeder. He has been working with the company \u003ca href=\"http://www.seedsofchange.com/\">Seeds of Change\u003c/a> along with chefs around the San Francisco Bay area to develop varietals, like the \u003ca href=\"http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=P137900\">Blush tomato\u003c/a>. He explained that these are not hybrids, but actually “heritage” tomatoes. “These have all of the traits one expects in an heirloom,“ said Fred Hempel said. “They are open pollinated, their offspring will be very similar to them, but they are not 50 years old.” \u003c/p>\n\u003cp>In fact, some tomatoes people commonly refer to as “heirloom” are also heritage, like the Green Zebra. This was developed by Tom Wagner of Everett Washington by crossing the genes of four different heirloom tomatoes. He introduced it in 1983, and so in spirit these might be heirlooms, but really, they are as he calls them, “Heritage.” The Indigo Rose, or blue tomato was recently bred by Jim Meyers and graduates students at Oregon State University. They crossed wild tomatoes with domestic ones and came up with blue-hued beauties that have the nutrients of regular tomatoes, along with \u003ca href=\"http://en.wikipedia.org/wiki/Anthocyanin\">anthocyanins\u003c/a>, which also produce the healthy pigments in red wine and blueberries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\" alt=\"Heirloom squash. Photo: Marla Aufmuth\" title=\"Heirloom squash. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49620\">\u003c/a>\u003cbr>\n\u003cem>Heirloom squash. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Indigo Rose, Blush and Green Zebra were NOT genetically engineered; rather, they were created through classical plant breeding techniques, which often means crossing wild and domesticated plants for genetic diversity. This is important, as then this diversity allows for a greater range of adaptation, especially when climate change is an issue. This can take years of work, and lots of uncertainty, as growers are working with the perimeters of nature and can’t control which genes are precisely passed down to the offspring. So there may be a year of mishaps, feral cousins, and then honing in for generations on the perfect tomato. Currently, Blush, Indigo Rose and Green Zebra seeds are for sale, and can be grown by home gardeners. Over time, they may be introduced into the pantheon of heirlooms. \u003c/p>\n\u003cp>Many of the tomatoes seen in grocery stores are hybrids, which means that they are genetically 50 percent each parent plant, one generation old, and though it’s possible to save the seeds and plant them, the offspring probably won’t taste as good. Many of these have been bred to look like a “perfect” tomato and have a long shelf life, but often lose flavor. The parents are often trade secrets, so farmers have to keep coming back and buying seeds. Since many have been bred for cosmetic purposes, how they taste is far less important. In fact, \u003ca href=\"http://news.sciencemag.org/sciencenow/2012/06/how-tomatoes-lost-their-taste.html\">a recent study in Science Magazine\u003c/a> explains that by breeding the dark green spots out of tomatoes, they in fact have less sugar and flavor. \u003c/p>\n\u003cp>But don’t confuse hybrids with genetically modifying a plant. Genetically engineering, or modifying means that breeders select specific traits that they want in a tomato, and insert the genes that will code those traits into the plant. The gene does not have to be from the same species. The original goal of these was to reduce diseases in crops and create greater output. This seemed like a great idea. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\" alt=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" title=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49617\">\u003c/a>\u003cbr>\n\u003cem>Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>However, many countries have come out against the use of GMOs in food production and agriculture because they felt there were unacceptable risks to the environment and human health. These countries also considered GMOs unfair to farmers and unsustainable. While genetically modified tomatoes did appear in 1994, they disappeared just four years later. Very few food items we might find in the produce department are genetically modified. The most common genetically modified crops are corn and soybeans and these are used in processed foods and fed to livestock on industrial farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\" alt=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" title=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49619\">\u003c/a>\u003cbr>\n\u003cem>Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>Over time, the company \u003ca href=\"http://www.monsanto.com/Pages/default.aspx\">Monsanto\u003c/a> has become almost synonymous with GMO, and the plants they have genetically manipulated are their intellectual property. They are usually not available to home gardeners, and when grown by farmers, it is illegal for them to save seeds to plant again. In fact, if seeds from a neighboring farm or backyard garden cross-pollinate with your crop, Monsanto can charge you for patent infringement. One of the most famous cases brought against a farmer by Monsanto is the case of \u003ca href=\"http://www.percyschmeiser.com/conflict.htm\">Canadian farmer Percy Schmeiser who was sued by Monsanto. Listen to his story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\" alt=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" title=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" width=\"500\" class=\"alignnone size-full wp-image-49614\">\u003c/a>\u003cbr>\n\u003cem>These signs are often found at farmers' markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This November, the rest of the country will be watching California as we vote on \u003ca href=\"http://ballotpedia.org/wiki/index.php/California_Proposition_37,_Mandatory_Labeling_of_Genetically_Engineered_Food_%282012%29\">Proposition 37\u003c/a>, to decide if \u003ca href=\"http://newhope360.com/non-gmo/whats-difference-between-ge-and-gmo?page=1\">Genetically Engineered\u003c/a> (GE) food products should be labeled. Right now, the organic farmers are considered the Davids against the corporate \u003ca href=\"http://en.wikipedia.org/wiki/Goliath\">Goliaths\u003c/a>. But the mood at the Heirloom Expo was optimistic. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class",
"title": "Aileen Suzara Cracks Open Filipino Cuisine in Coconut Cooking Class",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n",
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"excerpt": "Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.",
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"description": "Coconut is the new pomegranate, prized not only for it's flavor and versatility, but its health benefits as well. Coconut is also plays an important role in traditional Filipino cuisine. Second generation Filipina American, Aileen Suzara recently taught Cooking with Coconut class at the Oakland Asian Cultural Center, featuring binakol, laing and palitaw.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\">\u003cimg class=\"alignnone size-full wp-image-48820\" title=\"Aileen Suzara\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-suzara.jpg\" alt=\"Aileen Suzara\" width=\"400\" height=\"513\">\u003c/a>\u003c/p>\n\u003cp>Coconut is the new pomegranate. Touted for \u003ca href=\"http://www.huffingtonpost.com/dr-mercola/coconut-oil-benefits_b_821453.html\">its health benefits\u003c/a>, it’s popping up everywhere. Electrolyte-rich coconut water has replaced Gatorade as the new sports drink and claims abound that coconut oil boosts the immune system, thyroid and heart. But the reason I took the Cooking with Coconut class at \u003ca href=\"http://www.oacc.cc/\">Oakland’s Asian Cultural Cente\u003c/a>r (OACC) was less about health and more about taste. I’m cuckoo for coconuts (the unsweetened natural stuff). I also wanted to broaden my knowledge of Filipino cuisine, beyond adobo and lumpia.\u003c/p>\n\u003cp>I know it’s risky to spread the word on the insider \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">cooking classes at OACC\u003c/a>, because they may all sell out before I get a ticket, but this is an amazing hidden pearl for DIY ethnic food fans: intimate hands-on workshops, most priced under $50 for a three-hour class that includes lunch. (A few months ago, I savored \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%E2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/\">Thy Tran’s Steamed Asian Sweets class\u003c/a> at OACC.)\u003c/p>\n\u003cp>When I arrived in OACC’s kitchen on a recent Sunday and surveyed the ingredients for Cooking with Coconut arranged on tables around the room, I was puzzled by the absence of the familiar brown hairy globes. Turned out we were using young or immature coconuts, which take the form of squat white cylinders with pointed tops.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48821\" title=\"young coconuts Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/young-cocunuts-Collage.jpg\" alt=\"young coconuts Collage\" width=\"560\" height=\"434\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara, a 2nd generation Filipina American, guided eight of us through three coconut-centric recipes from her culture:\u003c/p>\n\u003cp>\u003cem>Binakol\u003c/em>: a chicken soup, featuring fresh coconut water, shallot, garlic, ginger, mushrooms and young coconut slices.\u003c/p>\n\u003cp>\u003cem>Laing\u003c/em>: a green vegetable dish traditionally made with taro leaves, coconut milk and chilis. Suzara opted for fresh kale leaves instead of taro and upped the ante with coconut cream, plus plenty of garlic and ginger.\u003c/p>\n\u003cp>And for dessert, \u003cem>Palitaw\u003c/em>: simple rice flour dumplings rolled in sesame seeds and chopped coconut.\u003c/p>\n\u003cp>To round out the meal, she shared some precious heirloom black rice a friend had brought back from the Philippines.\u003c/p>\n\u003cp>Against a background of resounding drumbeats from OACC’s Lion Dance class next door, Suzara demonstrated the ease of cracking open the stocky, young coconuts. A few decisive whacks of a cleaver, and coconut water came gushing forth. Then she showed how easy it is to scoop out the soft, slimy white flesh with just a spoon. While some of us scraped out coconut meat, others chopped ginger, as directed by Suzara, “in pieces big enough to slap you in the face with a burst of ginger.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\">\u003cimg class=\"alignnone size-full wp-image-48830\" title=\"busy hands\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/busy-hands.jpg\" alt=\"busy hands\" width=\"560\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>As soon as Suzara spooned a dollop of coconut oil into the hot wok, followed by the chopped shallots, ginger and garlic, a symphony of aromas filled the room. Chicken thighs browned and then slowly simmered in the coconut water collected from the half-dozen young coconuts. Black peppercorns, and lemongrass were added to the soup and finally oyster mushrooms and the white coconut meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48822\" title=\"adding coconut Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adding-coconut-Collage.jpg\" alt=\"adding coconut Collage\" width=\"560\" height=\"353\">\u003c/a>\u003cbr>\n\u003cem>Adding coconut cream to the laing and young coconut meat to the binakol\u003c/em>\u003c/p>\n\u003cp>Suzara, who encouraged us to cook with our senses instead of relying exclusively on recipes, modeled how to cheerfully roll with the punches of a few kitchen mishaps. These “teaching moments” -- as she referred to the pop-up surprises -- included: a little cut here, a minor burnt wooden board there and a rice flour mixture that was too liquid, so she changed desserts mid-course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\">\u003cimg class=\"alignnone size-full wp-image-48831\" title=\"serving time\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/serving-time.jpg\" alt=\"serving time\" width=\"560\" height=\"450\">\u003c/a>\u003cbr>\n\u003cem>Our lunch of binakol, laing and palitaw\u003c/em>\u003c/p>\n\u003cp>While we enjoyed our collectively created lunch, Suzara shared a little about herself. After studying environmental science, she worked with non-profits on environmental re-education, catered Filipino cooking and completed a program at UC Santa Cruz in \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">ecological horticulture\u003c/a>.\u003c/p>\n\u003cp>She is active in social justice and agricultural education and wants to help her community make wise food choices. She cites the impact that 400 years of Spanish and US colonization has had on the traditional Filipino diet, resulting in, for example, a switch to refined flour and convenience foods and fried dishes which were traditionally enjoyed for just for special celebrations (like lumpia) that have become defining dishes of the cuisine.\u003c/p>\n\u003cp>(This reminded me of a similar struggle in African American food culture portrayed in the film, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/25/film-soul-food-junkies-examines-african-american-cuisine-and-culture/\">Soul Food Junkies\u003c/a>.)\u003c/p>\n\u003cp>As we cleaned up the kitchen, I interviewed Suzara about how she learned to cook Filipino food, her involvement in agricultural education and her future plans.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-48826\" title=\"aileen Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/aileen-Collage.jpg\" alt=\"aileen Collage\" width=\"560\" height=\"348\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you pick coconut as the focus of this class?\u003c/strong>\u003c/p>\n\u003cp>Coconut is close to my heart. My father is from Bicol, a region of the Philippines famous for its coconut dishes, so cooking with coconut is in my blood. In the Philippines, coconut is called the “Tree of Life” because you can use every part of it. Its trunk and leaves provide building materials and home décor, its oil is used in beauty products and is very healthy for cooking, coconut sugar is better for diabetics and coconut milk is used all over South East Asia, the Philippines and the Pacific Islands.\u003c/p>\n\u003cp>I grew up in five different states but spent my adolescence on The Big Island Hawaii, so I ate the local coconuts there. When I was a freshman, they held a school “Olympics” with running and swimming events but somehow even though I was the scrawniest 14-year old, they put me in the coconut cracking and husking competition. Of course, I was slower and lost to a bunch of big boys, but I got the process down.\u003c/p>\n\u003cp>\u003cstrong>Did you learn to cook Filipino specialties from your parents?\u003c/strong>\u003c/p>\n\u003cp>Yes and no, I’m somewhat self-taught. My hardworking parents worked long hours as a nurse and doctor. When I was about eight, they gave me free reign in the kitchen and I started cooking for the family. At first I did scrambled eggs but later moved on to soups and stews. Then I found some old Filipino cookbooks, including one that my mom brought when she immigrated at 23. It was in English but there were all these words for ingredients that I had never seen before. I wanted to learn what it all meant.\u003c/p>\n\u003cp>Growing up, meals were flavored by my parents’ ‘post-WWII diet’ of American imports -- things like Spam, Vienna sausage, corned beef -- and of course, fish and rice. So that’s the kind of thing they cooked. But when I was eight, we took a trip back to the Philippines and I met my grandparents and extended family. They took me to these huge markets. I tasted everything and fell in love.\u003c/p>\n\u003cp>\u003cstrong>Didn’t you just come back from living and working on a farm?\u003c/strong>\u003c/p>\n\u003cp>Yes, first, I spent six months in an \u003ca href=\"http://casfs.ucsc.edu/apprentice-training\">apprenticeship program\u003c/a> at UC Santa Cruz in ecological horticulture. \u003cem>(Here’s a video from the Filipino channel interviewing Aileen about her experience working on the organic farm.)\u003c/em>\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/36876509\" frameborder=\"0\" width=\"500\" height=\"281\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/36876509\">ADOBO NATION. Sustainable Farming.\u003c/a> from \u003ca href=\"http://vimeo.com/jeremiahysip\">Jeremiah Ysip\u003c/a>.\u003c/p>\n\u003cp>And I just returned from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, an educational farm in Pescadero with a youth program that teaches young people to learn where their food comes from. I helped care for their 250 chickens, goats and 15+ acres of wheat, squash and other crops.\u003c/p>\n\u003cp>\u003cstrong>What are some of your future plans?\u003c/strong>\u003c/p>\n\u003cp>If there’s anything I learned from experiences in the food world, it’s that we need more culturally relevant models. I hope to be part of developing new programs to engage Asian-Pacific youth. Filipinos have a long history of leadership in the food movement that unfortunately, not enough people are aware of. In the early 1900s thousands came and worked on California farms. And while many people have heard of the \u003ca href=\"http://en.wikipedia.org/wiki/United_Farm_Workers\">United Farm Workers\u003c/a>, they may not know of Filipino organizers like \u003ca href=\"http://truth-out.org/opinion/item/8211-the-farm-workers-filipino-american-champion\">Larry Itliong\u003c/a>, who worked alongside Cesar Chavez and co-founded the movement.\u003c/p>\n\u003cp>I’d like to grow traditional ingredients used in Filipino cuisine and work with my community for more access to healthy fresh food and on health issues linked to food. It’s the immigrant paradox, as what we may now think of as a typical Filipino diet has steered away from plant-based foods, which have always been part of our traditions, one reason why heart disease, type 2 diabetes and hypertension have all become so common.\u003c/p>\n\u003cp>I just moved back to Oakland. This week, I start my new job as Garden Coordinator for a green school program at a San Francisco elementary school.\u003c/p>\n\u003cp>\u003cem>Watch for Aileen Suzara to teach more classes at OACC and share her cooking in a pop-up sponsored by Oakland’s People's Kitchen to celebrate Filipino American History Month in October. And on \u003ca href=\"http://http://pawablog.wordpress.com/2012/08/31/10132012-pawa-and-irmas-present-for-litcrawl-sf/\">October 13, catch her at a Litcrawl Reading\u003c/a> at Irma's (one of San Francisco's oldest Filipino restaurants), sponsored by PAWA (Philippine American Writers and Artists).\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aileen Suzara's website: \u003ca href=\"http://www.kitchenkwento.com/\">Kitchen Kwento\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitchenkwento\">@kitchenkwento\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stone Fruit Recipe Round Up: Peaches, Plums, Nectarines",
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"content": "\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now's the time to make the most of late summer's luscious stone fruit. Whether you freeze them, puree them, poach them or bake them, \u003cstrong>Bay Area Bites\u003c/strong> is full of inspired ways to enjoy the last sweetness of the season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/ice-pop-and-creamsicle.jpg\" alt=\"ice pop and creamsicle\" title=\"ice-pop-and-creamsicle\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-4481\">\u003cbr>\n\u003cem>Fresh Peach Ice Pops and Creamsicles\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/11/fresh-peach-ice-pops-and-creamsicles/\">Fresh Peach Ice Pops and Creamsicles\u003c/a> by Denise Santoro Lincoln\u003cbr>\nGot pops? Skip the neon-colored freezer-aisle temptations and make your own sweet n' creamy fresh peach pops and creamsicles. No high-fructose corn syrup or artificial coloring required!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/white-nectarine.jpg\" alt=\"white nectarines and lemons\" title=\"white nectarines and lemons\" width=\"480\" height=\"360\" class=\"alignnone size-full wp-image-5202\">\u003cbr>\n\u003cem>White nectarines and lemons used to make White Peach Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/12/white-peach-lemonade/\">White Peach Lemonade\u003c/a> by Stephanie Rosenbaum\u003cbr>\nCould backyard Meyer lemonade get any better? Yes, if you add crushed white peaches into the mix. A great way to use up any delicate fruit that gets pulped on its way home from the farmers' market. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/05/cookbook-review-ripe-a-cook-in-the-orchard-by-nigel-slater/\">Crispy Pork Belly with Sweet Peach Salsa\u003c/a> by Nigel Slater\u003cbr>\nPeaches make a sweet and spicy salsa paired with an Asian-inspired crispy pork belly in this summertime recipe by popular British food writer and cookbook author \u003ca href=\"http://www.nigelslater.com\">Nigel Slater\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricotta-ice-cream-with-peaches.jpg\" alt=\"Ricotta Ice Cream with Peaches in Muscat\" title=\"Ricotta Ice Cream with Peaches in Muscat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-48535\">\u003c/a>\u003cbr>\n\u003cem>Ricotta Ice Cream with Peaches in Muscat\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/29/ricotta-ice-cream-with-peaches-in-muscat/\">Ricotta Ice Cream with Peaches in Muscat\u003c/a> by Denise Santoro Lincoln\u003cbr>\nInspired by the creamy, chocolate-flecked filling of her favorite North Beach cannoli, Denise Santoro Lincoln reinvented it for summer, creating a frosty ricotta ice cream studded with orange zest and dark chocolate. Pair this creamy treat with fresh peaches simmered in golden Muscat wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Peach-Raspberry-Crisp-9.jpg\" alt=\"Nectarine Raspberry Crisp\" title=\"Nectarine Raspberry Crisp\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15481\">\u003c/a>\u003cbr>\n\u003cem>Nectarine and Raspberry Crisp\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/28/nectarine-and-raspberry-crisp/\">Nectarine Raspberry Crisp\u003c/a> by Stephanie Hua\u003cbr>\nGorgeous color and intense fruitiness makes this easy crisp stand out, thanks to a seasonal mix of nectarines and late-crop raspberries. Perfect for dressing up a weeknight dinner; just add a scoop of vanilla ice cream. (Or, veganize it by replacing the butter in the crisp topping with margarine or coconut oil.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Plum Cake. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/\">Plum Cake\u003c/a> by Stephanie Rosenbaum\u003cbr>\nLook for the small, dusty-blue oval plums--called Italian, sugar, or prune plums--to make this simple, buttery cake. Dense-fleshed and sweet, these are the perfect plum for baking, since oven time intensifies their flavor. Plus, they're neat and easy to pit, and they'll keep their shape through cooking, without collapsing into mush like other, juicier plums. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roasted-red-plum1000.jpg\" alt=\"Roasted Red Plum Ice Pops\" title=\"Roasted Red Plum Ice Pops\" width=\"560\" class=\"alignnone size-full wp-image-46523\">\u003c/a>\u003cbr>\n\u003cem>People's Pops' Roasted Red Plum Ice Pop. Photo Credit: Jennifer May.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/01/what-to-do-with-too-many-plums-part-ii-plum-popsicles/\">Plum Popsicles\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGot too many plums? Roast 'em up to make these tart summer treats from the \u003ca href=\"http://www.peoplespops.com\">People's Pops\u003c/a> popsicle shop in Brooklyn. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Maui Coffee Farm Tour",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a>\u003cbr>\n277 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-2728\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/MauiGrownCoffee\">MauiGrown Coffee\u003c/a>\u003c/p>\n\n",
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"excerpt": "Experience Maui through its coffee: we tour a small coffee estate, a commercial scale farm, learn about heirloom Maui-grown coffee, roast and bag, and of course, enjoy some fresh-brewed coffee.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\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.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a>\u003cbr>\n277 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-2728\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/MauiGrownCoffee\">MauiGrown Coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Animals (and their Poop) Transform Gardens into Urban Farms ",
"title": "Animals (and their Poop) Transform Gardens into Urban Farms ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\">\u003cimg class=\"alignnone size-full wp-image-44353\" title=\"beegrrl tastes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\" alt=\"beegrrl tastes\" width=\"560\" height=\"460\">\u003c/a>\u003c/p>\n\u003cp>Under a robin’s egg blue sky, bees flit among swaying violet flowers, next to beds of massive emerald lettuce, while sun-dappled apricots dangle temptingly from the tree. It’s the perfect place to talk poop with K. Ruby Blume, owner of Beegrrl Gardens, and founder of the \u003ca href=\"http://www.iuhoakland.com/index.html\">Institute of Urban Homesteading\u003c/a>, which sponsored a \u003ca href=\"http://www.iuhoakland.com/events.html\">recent tour\u003c/a> of 7 urban farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\">\u003cimg class=\"alignnone size-full wp-image-44354\" title=\"K. Ruby Blume\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\" alt=\"K. Ruby Blume\" width=\"560\" height=\"523\">\u003c/a>\u003cbr>\n\u003cem>K. Ruby Blume\u003c/em>\u003c/p>\n\u003cp>The East Bay farms, in this second annual tour, are close enough in proximity that visitors can explore several in one afternoon. (This writer toured 3 of the 7). Blume’s criteria for picking this year’s crop of farms was that they all do food production, include an extra feature of deeper sustainability such as a pond, mushroom bed or use of grey water and are home to at least 2 species of animals.\u003c/p>\n\u003cblockquote>\u003cp>“Since growing vegetables and fruit takes nutrients out of the soil, you can either put those nutrients back with chemicals or with manure. Animals close the loop with poop.”\u003c/p>\u003c/blockquote>\n\u003cp>But it has to be the right kind of poop, Blume explains. “Pig and cow poop is smelly and squishy and not something you want to deal with. It also contains too much nitrogen, so it needs to be aged or it would burn your vegetable beds. Rabbit or goat poop is perfect, dry and not too rich in nitrogen, so it can be applied to your planting beds right away.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44355\" title=\"beegrrl Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\" alt=\"beegrrl Collage\" width=\"560\" height=\"563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beegrrl Gardens\u003c/strong>\u003c/p>\n\u003cp>Blume’s own backyard farm, \u003cstrong>Beegrrl Gardens\u003c/strong>, features more than 200 species of plants (including 18 fruit trees, 7 kinds of berries and stunningly healthy looking vegetables) a covey of quail, a colony of rabbits, 2 beehive systems, a bathtub bog and a vine of climbing hops that you can practically see inching its way to the roof.\u003c/p>\n\u003cp>Her tour begins with generous samples of homemade ginger beer, strawberry soda, apricot jam, strawberry honey, butter, feta and rye buckwheat bread. Walking through Blume's prodigious produce, the dozen or so eager tour-goers pose questions about grey water systems, fending off raccoons, and how she deals with aging rabbits. Blume answers, “I want them to have a happy life and then dispatch them in the most humane way possible.\"\u003c/p>\n\u003cp>A Berkeley native, who describes herself as “the normal kid of hippie parents,” Blume has always loved plants. When someone left her some bees for safekeeping, but never returned for them, she was “bitten.” After keeping bees for 15 years, she ventured into cheese making and currently teaches an amazing array of homesteading arts, including organic gardening, bee keeping, rabbit butchery and tanning, cheese making, canning, mead brewing, fermentation, as well as hand sewing, mosaics and ceramics at the Institute. She is also co-author of the book \u003ca href=\"http://www.iuhoakland.com/thebook.html\">Urban Homesteading\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\">\u003cimg class=\"alignnone size-full wp-image-44356\" title=\"quail and book\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\" alt=\"quail and book\" width=\"560\" height=\"314\">\u003c/a>\u003c/p>\n\u003cp>While she provides her quail a pan of diatomaceous earth and watches them revel in a little earth bath, Blume says, “My goal with these farm tours is to inspire visitors by giving them a sense of what’s possible in the city and show how doable it is.”\u003c/p>\n\u003cp>\u003cstrong>Tiny Berkeley Garden\u003c/strong>\u003c/p>\n\u003cp>Kristin Stromberg discovered that tending her, aptly named, \u003cstrong>Tiny Berkeley Garden\u003c/strong> is as much about growing community as it is about raising food crops on the petite front and back plots of her Berkeley home. During her tour, she hands out large purplish green leaves from her perennial tree collard to anyone who asks, so they can root their own plant at home. Passersby are encouraged to sample the pineapple-flavored, bright orange fruit hiding in the papery husks of her groundcherry, (aka cape gooseberry). Stromberg points to the gorgeous artichokes that one enthusiastic neighbor admired so much that Stromberg gave her a perfect green globe to take home. “Before I had my garden, I just knew a few of my neighbors, but now I know everyone! When my pumpkins came up last year I had all the neighborhood kids asking when they would be ready.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\">\u003cimg class=\"alignnone size-full wp-image-44357\" title=\"Kristen Stromberg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\" alt=\"Kristen Stromberg\" width=\"560\" height=\"476\">\u003c/a>\u003cbr>\n\u003cem>Kristen Stromberg\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>, an Oakland non-profit, helped Stromberg clean out her overgrown yard, lay sheet mulch and plant the crops she requested. The front yard features herbs and flowers to attract butterflies and bees, with peppers, pumpkins, tomato plants, fuji apple and comice pear trees plus sage lemon verbena, basil and yarrow. In the back, she has asparagus, corn, kale, radish, carrots, zucchini, berries plus fig, plum, pluot and apricot trees. Her wooden coop houses 3 rabbits and 5 chickens. Besides providing eggs, the chickens scratch up the rabbit poop with the soil so she can use it on her planting beds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44365\" title=\"tiny berkeley garden collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\" alt=\"tiny berkeley garden collage\" width=\"560\" height=\"570\">\u003c/a>\u003c/p>\n\u003cp>Stromberg describes how the 3 rabbits she had originally picked out somehow turned into 16 by the time she came back to pick them up after a planned trip and now she happens to have frozen rabbit meat in her freezer. One tour-goer offered to buy some rabbit meat to make a French stew, but Stromberg suggested trading her meat for his recipe. A software developer who works from home, Stromberg takes breaks from the computer to feed her animals, water the plants or just sit on the white metal bench in her back yard to watch her brood cavort, or as she calls it “chicken TV.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\">\u003cimg class=\"alignnone size-full wp-image-44360\" title=\"Nicolas and gazpacho\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\" alt=\"Nicolas and gazpacho\" width=\"560\" height=\"433\">\u003c/a>\u003cbr>\n\u003cem>Nicolas Sheon and Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Indigoat Farms\u003c/strong>\u003c/p>\n\u003cp>Two week-old baby goats, named Gazpacho and Violet, enchant both child and adult visitors to \u003cstrong>Indigoat Farms\u003c/strong>. The feisty brother and sister are willing to be cuddled and petted for just a moment, but soon wriggle away to practice their head-butting skills. For Nicolas and Susannah Sheon, who already kept a brood of chickens in their Oakland backyard, the leap to goats was inspired by the need for a dairy queen with a name. “Four years ago, our oldest daughter was 14 and vegan,” Nicolas tells the rapt crowd. “ We were worried because she didn’t seem to be getting enough nourishment. She called herself a ‘politarian,’ meaning that she was opposed to the treatment of factory-raised animals. But then we discovered a farmer selling goat cheese at the Grand Lake Farmers Market, who posted pictures of his goats along with their names. Our daughter said, ‘I’ll eat dairy if it comes from a goat I know.’”\u003c/p>\n\u003cp>With advice and mentoring from Jim Montgomery of \u003ca href=\"http://www.berkeleyside.com/2010/10/29/berkeley-bites-jim-montgomery-green-faerie-farm/\">Green Faerie Farm\u003c/a>, the Sheons chose to raise sweet-natured Oberhasli goats, who are relatively quiet (in deference to their neighbors). These Swiss alpine goats love to run up and down ramps the Sheons built for them to connect to a tree house. Neighborhood children adore the goats and often come by to visit or greet them when Nicolas takes them for walks (on leashes) through the local streets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44361\" title=\"indigoat Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\" alt=\"indigoat Collage\" width=\"560\" height=\"560\">\u003c/a>\u003c/p>\n\u003cp>The family’s chickens and goats get along well. Chickens turn up the soil where the goats pee so it doesn’t smell. And the goats scare away any hungry raccoons. Goat pellets have no odor, so the Sheons can use them directly on their vegetable garden.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A medical anthropologist at UCSF by day, Nicholas has mastered the art of making goat feta, Gouda, mold-ripened Valençay and a special cheese with preserved lemons, which pairs beautifully with wife Susannah’s jams. He milks the goats twice daily, which he sees not as a chore, but as an enjoyable and therapeutic hobby. The family has three mature female goats and when need arises, uses the stud services of Montgomery’s buck Bruno, who, Nicolas explains, “comes over for a week-long slumber party and gets everyone pregnant. He’s quite a player.”\u003c/p>\n\n",
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"excerpt": "Raising rabbits and goats not only provides appealing pets, but their poop turns a garden into a sustainable urban farm. A recent tour of 7 East Bay farms sponsored by the Institute of Urban Homesteading demonstrated how even tiny backyards can produce prodigious amounts of food with the help of chickens, quail, bees, rabbit and goats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\">\u003cimg class=\"alignnone size-full wp-image-44353\" title=\"beegrrl tastes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-tastes.jpg\" alt=\"beegrrl tastes\" width=\"560\" height=\"460\">\u003c/a>\u003c/p>\n\u003cp>Under a robin’s egg blue sky, bees flit among swaying violet flowers, next to beds of massive emerald lettuce, while sun-dappled apricots dangle temptingly from the tree. It’s the perfect place to talk poop with K. Ruby Blume, owner of Beegrrl Gardens, and founder of the \u003ca href=\"http://www.iuhoakland.com/index.html\">Institute of Urban Homesteading\u003c/a>, which sponsored a \u003ca href=\"http://www.iuhoakland.com/events.html\">recent tour\u003c/a> of 7 urban farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\">\u003cimg class=\"alignnone size-full wp-image-44354\" title=\"K. Ruby Blume\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/K.-Ruby-Blume.jpg\" alt=\"K. Ruby Blume\" width=\"560\" height=\"523\">\u003c/a>\u003cbr>\n\u003cem>K. Ruby Blume\u003c/em>\u003c/p>\n\u003cp>The East Bay farms, in this second annual tour, are close enough in proximity that visitors can explore several in one afternoon. (This writer toured 3 of the 7). Blume’s criteria for picking this year’s crop of farms was that they all do food production, include an extra feature of deeper sustainability such as a pond, mushroom bed or use of grey water and are home to at least 2 species of animals.\u003c/p>\n\u003cblockquote>\u003cp>“Since growing vegetables and fruit takes nutrients out of the soil, you can either put those nutrients back with chemicals or with manure. Animals close the loop with poop.”\u003c/p>\u003c/blockquote>\n\u003cp>But it has to be the right kind of poop, Blume explains. “Pig and cow poop is smelly and squishy and not something you want to deal with. It also contains too much nitrogen, so it needs to be aged or it would burn your vegetable beds. Rabbit or goat poop is perfect, dry and not too rich in nitrogen, so it can be applied to your planting beds right away.”\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44355\" title=\"beegrrl Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/beegrrl-Collage.jpg\" alt=\"beegrrl Collage\" width=\"560\" height=\"563\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Beegrrl Gardens\u003c/strong>\u003c/p>\n\u003cp>Blume’s own backyard farm, \u003cstrong>Beegrrl Gardens\u003c/strong>, features more than 200 species of plants (including 18 fruit trees, 7 kinds of berries and stunningly healthy looking vegetables) a covey of quail, a colony of rabbits, 2 beehive systems, a bathtub bog and a vine of climbing hops that you can practically see inching its way to the roof.\u003c/p>\n\u003cp>Her tour begins with generous samples of homemade ginger beer, strawberry soda, apricot jam, strawberry honey, butter, feta and rye buckwheat bread. Walking through Blume's prodigious produce, the dozen or so eager tour-goers pose questions about grey water systems, fending off raccoons, and how she deals with aging rabbits. Blume answers, “I want them to have a happy life and then dispatch them in the most humane way possible.\"\u003c/p>\n\u003cp>A Berkeley native, who describes herself as “the normal kid of hippie parents,” Blume has always loved plants. When someone left her some bees for safekeeping, but never returned for them, she was “bitten.” After keeping bees for 15 years, she ventured into cheese making and currently teaches an amazing array of homesteading arts, including organic gardening, bee keeping, rabbit butchery and tanning, cheese making, canning, mead brewing, fermentation, as well as hand sewing, mosaics and ceramics at the Institute. She is also co-author of the book \u003ca href=\"http://www.iuhoakland.com/thebook.html\">Urban Homesteading\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\">\u003cimg class=\"alignnone size-full wp-image-44356\" title=\"quail and book\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/quail-and-book.jpg\" alt=\"quail and book\" width=\"560\" height=\"314\">\u003c/a>\u003c/p>\n\u003cp>While she provides her quail a pan of diatomaceous earth and watches them revel in a little earth bath, Blume says, “My goal with these farm tours is to inspire visitors by giving them a sense of what’s possible in the city and show how doable it is.”\u003c/p>\n\u003cp>\u003cstrong>Tiny Berkeley Garden\u003c/strong>\u003c/p>\n\u003cp>Kristin Stromberg discovered that tending her, aptly named, \u003cstrong>Tiny Berkeley Garden\u003c/strong> is as much about growing community as it is about raising food crops on the petite front and back plots of her Berkeley home. During her tour, she hands out large purplish green leaves from her perennial tree collard to anyone who asks, so they can root their own plant at home. Passersby are encouraged to sample the pineapple-flavored, bright orange fruit hiding in the papery husks of her groundcherry, (aka cape gooseberry). Stromberg points to the gorgeous artichokes that one enthusiastic neighbor admired so much that Stromberg gave her a perfect green globe to take home. “Before I had my garden, I just knew a few of my neighbors, but now I know everyone! When my pumpkins came up last year I had all the neighborhood kids asking when they would be ready.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\">\u003cimg class=\"alignnone size-full wp-image-44357\" title=\"Kristen Stromberg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Kristen.jpg\" alt=\"Kristen Stromberg\" width=\"560\" height=\"476\">\u003c/a>\u003cbr>\n\u003cem>Kristen Stromberg\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>, an Oakland non-profit, helped Stromberg clean out her overgrown yard, lay sheet mulch and plant the crops she requested. The front yard features herbs and flowers to attract butterflies and bees, with peppers, pumpkins, tomato plants, fuji apple and comice pear trees plus sage lemon verbena, basil and yarrow. In the back, she has asparagus, corn, kale, radish, carrots, zucchini, berries plus fig, plum, pluot and apricot trees. Her wooden coop houses 3 rabbits and 5 chickens. Besides providing eggs, the chickens scratch up the rabbit poop with the soil so she can use it on her planting beds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44365\" title=\"tiny berkeley garden collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tiny-berkeley-garden-collage.jpg\" alt=\"tiny berkeley garden collage\" width=\"560\" height=\"570\">\u003c/a>\u003c/p>\n\u003cp>Stromberg describes how the 3 rabbits she had originally picked out somehow turned into 16 by the time she came back to pick them up after a planned trip and now she happens to have frozen rabbit meat in her freezer. One tour-goer offered to buy some rabbit meat to make a French stew, but Stromberg suggested trading her meat for his recipe. A software developer who works from home, Stromberg takes breaks from the computer to feed her animals, water the plants or just sit on the white metal bench in her back yard to watch her brood cavort, or as she calls it “chicken TV.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\">\u003cimg class=\"alignnone size-full wp-image-44360\" title=\"Nicolas and gazpacho\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/i-gazpacho.jpg\" alt=\"Nicolas and gazpacho\" width=\"560\" height=\"433\">\u003c/a>\u003cbr>\n\u003cem>Nicolas Sheon and Gazpacho\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Indigoat Farms\u003c/strong>\u003c/p>\n\u003cp>Two week-old baby goats, named Gazpacho and Violet, enchant both child and adult visitors to \u003cstrong>Indigoat Farms\u003c/strong>. The feisty brother and sister are willing to be cuddled and petted for just a moment, but soon wriggle away to practice their head-butting skills. For Nicolas and Susannah Sheon, who already kept a brood of chickens in their Oakland backyard, the leap to goats was inspired by the need for a dairy queen with a name. “Four years ago, our oldest daughter was 14 and vegan,” Nicolas tells the rapt crowd. “ We were worried because she didn’t seem to be getting enough nourishment. She called herself a ‘politarian,’ meaning that she was opposed to the treatment of factory-raised animals. But then we discovered a farmer selling goat cheese at the Grand Lake Farmers Market, who posted pictures of his goats along with their names. Our daughter said, ‘I’ll eat dairy if it comes from a goat I know.’”\u003c/p>\n\u003cp>With advice and mentoring from Jim Montgomery of \u003ca href=\"http://www.berkeleyside.com/2010/10/29/berkeley-bites-jim-montgomery-green-faerie-farm/\">Green Faerie Farm\u003c/a>, the Sheons chose to raise sweet-natured Oberhasli goats, who are relatively quiet (in deference to their neighbors). These Swiss alpine goats love to run up and down ramps the Sheons built for them to connect to a tree house. Neighborhood children adore the goats and often come by to visit or greet them when Nicolas takes them for walks (on leashes) through the local streets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\">\u003cimg class=\"alignnone size-full wp-image-44361\" title=\"indigoat Collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/indigoat-Collage.jpg\" alt=\"indigoat Collage\" width=\"560\" height=\"560\">\u003c/a>\u003c/p>\n\u003cp>The family’s chickens and goats get along well. Chickens turn up the soil where the goats pee so it doesn’t smell. And the goats scare away any hungry raccoons. Goat pellets have no odor, so the Sheons can use them directly on their vegetable garden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/farmlabor20120427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/farmlabor20120427.jpg\" alt=\"Farmworkers harvest strawberries at a farm in Carlsbad, California. Sandy Huffaker/Getty Images\" title=\"Farmworkers harvest strawberries at a farm in Carlsbad, California. Sandy Huffaker/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-44250\">\u003c/a>The U.S. Senate is expected to vote next month on a new farm bill, which would shape the nation's food and agriculture agenda for the next five years. What might the legislation mean for California farmers and consumers?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201206010900\">Original Broadcast:\u003c/a> Fri, Jun 1, 2012 -- 9:00 AM\u003cbr>\n\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/R201206010900.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/R201206010900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Michael Dimock, president of \u003ca href=\"http://rootsofchange.org/\">Roots of Change\u003c/a>, a food advocacy group\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaeldoyle10\">Michael Doyle\u003c/a>, reporter with the Washington Bureau of \u003ca href=\"http://www.mcclatchydc.com/\">McClatchy\u003c/a> newspapers\u003c/li>\n\u003cli>Tom Nassif, president and CEO of the \u003ca href=\"http://www.wga.com/\">Western Growers Association\u003c/a>, an agricultural trade group\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/farmlabor20120427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/farmlabor20120427.jpg\" alt=\"Farmworkers harvest strawberries at a farm in Carlsbad, California. Sandy Huffaker/Getty Images\" title=\"Farmworkers harvest strawberries at a farm in Carlsbad, California. Sandy Huffaker/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-44250\">\u003c/a>The U.S. Senate is expected to vote next month on a new farm bill, which would shape the nation's food and agriculture agenda for the next five years. What might the legislation mean for California farmers and consumers?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201206010900\">Original Broadcast:\u003c/a> Fri, Jun 1, 2012 -- 9:00 AM\u003cbr>\n\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/R201206010900.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/R201206010900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Michael Dimock, president of \u003ca href=\"http://rootsofchange.org/\">Roots of Change\u003c/a>, a food advocacy group\u003c/li>\n\u003cli>\u003ca href=\"https://twitter.com/#!/michaeldoyle10\">Michael Doyle\u003c/a>, reporter with the Washington Bureau of \u003ca href=\"http://www.mcclatchydc.com/\">McClatchy\u003c/a> newspapers\u003c/li>\n\u003cli>Tom Nassif, president and CEO of the \u003ca href=\"http://www.wga.com/\">Western Growers Association\u003c/a>, an agricultural trade group\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pick Your Own: Family-friendly U-Pick Orchards and Farms",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n",
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"excerpt": "Want to make jam? Fill your freezer with berries? Make peach pie for everyone you know? The fun, cheap way to stock up on local fruit is to pick your own, down the coast and out in the delta. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eatwell-alicia-relles560.jpg\" alt=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" title=\"Kids picking strawberries at Eatwell Farm. Photo by Alicia Relles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-44226\">\u003c/a>\u003cbr>\n\u003cem>Kids picking strawberries at Eatwell Farm. Photo: Alicia Relles\u003c/em>\u003c/p>\n\u003cp>When was the last time you picked a peach? Not just picked out, from a $3.99/lb display at Whole Foods or off a piled-high table at the Alemany Farmers' Market, but stood in the shade of a heavily laden tree, your hand cupped around a sun-heated, peach-fuzzed fruit, watching a bead of juice rolling from stem to cleft, the breeze heavy with the scent of sweet fruit and summer-dry grass? \u003c/p>\n\u003cp>Now's the time to get up close and personal with local fruit, whether you're planning fill the pantry with \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\"> apricot jam\u003c/a>, stock the freezer with berries (or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/\">berry ice cream\u003c/a>), or go crazy for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/\">cobbler\u003c/a>. Whatever your plans, you'll have loads of sticky fun picking your own at one of the Bay Area's many family-friendly u-pick orchards and farms.\u003c/p>\n\u003cul>\n\u003cstrong>A few tips before you go:\u003c/strong>\n\u003cli>Call ahead to check availability. Mother Nature is fickle, and a small change in the weather can slow down or speed up the ripening process. Call and find out what's actually ripe and ready before you head out.\u003c/li>\n\u003cli>Bring cash. Most small farms are cash-only, doing their business in dollars and quarters, not ATM cards.\u003c/li>\n\u003cli>Fruit needs sunshine and heat to get sweet, which means you'll be leaving San Francisco's cool fogs behind. Bring shady hats for everyone, plus sunscreen and plenty of water. Wearing lightweight, long-sleeved cotton shirts and long pants (rather than skimpy tank tops and shorts) will protect your skin better and keep you from getting scratched by vines or branches. Also, wear closed-toed shoes or sneakers, not flip-flops or sandals.\u003c/li>\n\u003cli>Bring a large picnic cooler with ice, especially if you're picking berries. Nothing rots a perfect strawberry faster than heat and moisture, so if you want to keep those berries perfect on the drive home, pack them into a cooler rather than leaving them to swelter when you stop for lunch.\u003c/li>\n\u003cli>Leave your dog at home. All the things dogs like to do--sniff, dig, run around--can do damage to fields and crops. And no one wants to pick a strawberry after they've seen Fido lift a leg over it.\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tomato560.jpg\" alt=\"tomatoes on vine\" title=\"tomatoes on vine\" width=\"560\" height=\"486\" class=\"alignnone size-full wp-image-44210\">\u003c/a>\u003c/p>\n\u003cp>Hot days, cool nights, and rich alluvial soil makes the San Joaquin River Delta a perfect growing spot for everything from apricots to corn. This week, look for cherries and loquats at Brentwood's \u003ca href=\"http://www.peterwolfe.com\">Wolfe Ranch\u003c/a>, a family-run farm that's been growing fruit since 1936. As the summer progresses, the farm will have apricots, white and yellow peaches, plums, tomatoes, and more, including much sought-after Royal Blenheim apricots and Suncrest peaches. Get on their mailing list for weekly updates and availability. Also in Brentwood is \u003ca href=\"http://tachellafamilyfarms.com/\">Tachella Family Farms\u003c/a>, which offers both an indoor farm stand and u-pick, and \u003ca href=\"http://www.brentwoodfruit.com\">Bacchini's Fruit Tree\u003c/a>, a Bay Area favorite for olallieberries as well as peaches, plums, pluots, and more. \u003ca href=\"http://www.peaseranch.com\">Pease Ranch\u003c/a> has lots of cherry varieties to span the early summer season (Burlats, Bings, Rainers, Chinook, Vans, and more) followed by olallieberries, loganberries, and boysenberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the South Bay, \u003ca href=\"http://www.webbranchinc.com\">Webb Ranch\u003c/a>, a family-run farm in operation since 1922, opens its 2012 u-pick berry season on June 14. The farm in Portola Valley is open for u-pick Thursday through Sunday through July 8, and/or when the berry season finishes. \u003c/p>\n\u003cp>Down the coast near Santa Cruz, \u003ca href=\"http://www.swantonberryfarm.com/pages/u_picks.html\">Swanton Berry Farm\u003c/a> has u-pick organic strawberries. Olallieberries should be available this month, followed by blackberries in late July; call for availability. In Pescadero, a little further north along the coast, \u003ca href=\"http://www.phippscountry.com/berries.htm\">Phipps Country Store and Farm\u003c/a> offers u-pick strawberries and olallieberries, as well as a farmstand selling dozens of heirloom and hard-to-find dried beans, many of which are grown on the farm. (And if you can't wait to get home to the kitchen, you can always get inspired with a slice of olallieberry pie at \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a>.) \u003c/p>\n\u003cp>Another way to get great pick-your-own access at very affordable prices is to join a local farm’s CSA (community-supported agriculture) program. Many farms with CSA programs offer u-pick days to members when too many tomatoes, strawberries, or peppers are ripening all at once in the fields. It’s a delicious way to meet your farmers and see just where the produce in your weekly veggie box is coming from. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> grows a wide variety of vegetables, specializing in intriguing and heirloom varieties, with pick-ups in San Francisco and the Peninsula. The farm typically hosts several members' u-picks of tomatoes and padron peppers throughout the summer. While May's strawberry parties are past, \u003ca href=\"http://eatwell.com/for-members/events/\">Eatwell Farm\u003c/a> in Dixon has plans for a members' summer solstice/garlic braiding party on June 23rd along with a tomato-saucing party in August and a chili cookoff in September. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Taste of Laos in East Oakland",
"title": "A Taste of Laos in East Oakland",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n",
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"excerpt": "In the heart of East Oakland's Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It's a sunny microcosm of California's rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows. ",
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"description": "In the heart of East Oakland's Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It's a sunny microcosm of California's rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows. ",
"title": "A Taste of Laos in East Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton",
"title": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>[vimeo 17829122]\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=v2vyU-hilrY]\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n",
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"excerpt": "Douglas Gayeton is the co-creator of \"The Lexicon of Sustainability\", an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/v2vyU-hilrY'\n title='//www.youtube.com/embed/v2vyU-hilrY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Strawberry Lavender Muffins for Mother's Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \u003c/p>\n\n",
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"excerpt": "Starring sweet, sunny strawberries scented with lavender sugar, these Mother's Day muffins are sure to wake Mom up right.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Occupy Movement Focuses on Urban Farming",
"title": "Occupy Movement Focuses on Urban Farming",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/occupyfarm560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/occupyfarm560.jpg\" alt=\"Occupy the Farm - Take Back the Tract\" title=\"Occupy the Farm - Take Back the Tract\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-42789\">\u003c/a>\u003c/p>\n\u003cp>In what seems to be the first action of the Occupy movement in the Bay Area this Spring, activists on the Albany and Berkeley border took to their shovels and hoes to claim a piece of agricultural property and build a community farm. This story looks at the day's happenings through a narrated slideshow that includes interviews of the organizers and urban farmers. \u003ca href=\"http://www.berkeleyside.com/2012/05/04/could-uc-and-occupy-the-farm-compromise-on-gill-tract/\">Berkeleyside\u003c/a> has also covered more recent developments of the story. \u003c/p>\n\u003cp>\u003ca href=\"http://www.takebackthetract.com/\">Occupy the Farm\u003c/a>, a coalition of local residents, farmers, students, researchers, and activists brought 15,000 seedlings to plant at the Gill Tract, the last remaining 10 acres of Class I agricultural soil in the urbanized East Bay area. The Gill Tract is public land administered by the University of California, which plans to sell it to private developers. \u003c/p>\n\u003cp>Anya Kamenskaya, a UC Berkeley alum and one of the organizers explains:\u003c/p>\n\u003cblockquote>\u003cp>“We are occupying it, we are reclaiming it, we are planting it because it is under the threat of development. UC Berkeley which is a public institution which administers this public piece this land has plans with the city government of Albany and they are planning to rezone this entire space for commercial development in perpetuity to build Whole Foods, other retail space, and to pave over a good section of this land.”\u003c/p>\u003c/blockquote>\n\u003cp>Krystof, another organizer, mentions that:\u003c/p>\n\u003cblockquote>\u003cp>“This here is the perfect opportunity to teach people how to produce their own food, to show people that it’s possible to produce your own food, to show people that it is possible to produce food in an urban environment and we really think that it would be criminal not to use this land for that.”\u003c/p>\u003c/blockquote>\n\u003cp>Local writer \u003ca href=\"http://globaljusticeecology.org/about_us.php?ID=168\">Jeff Conant\u003c/a> who is editor of \u003ca href=\"http://climate-connections.org/\">Climate Connections\u003c/a> interviewed some of the organizers and activists during the evening. Here’s an audio slideshow of the interviews.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" width=\"560\" height=\"481\" id=\"soundslider\">\u003cparam name=\"movie\" value=\"http://kqed03.streamguys.us/anon.kqed/education/Occupy_farm/soundslider.swf?size=1&format=xml\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"quality\" value=\"high\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"menu\" value=\"false\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cembed src=\"http://kqed03.streamguys.us/anon.kqed/education/Occupy_farm/soundslider.swf?size=1&format=xml\" quality=\"high\" bgcolor=\"#000000\" width=\"560\" height=\"481\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The land is currently used by UC Berkeley researchers and graduate students involved in both basic genetic research with corn, and agro-ecological research to improve organic farming practices. Over the last several decades, as the University has received increased funding from agribusiness and biotech companies, research priorities on the Gill Tract have come to exemplify the broader split between those who favor community-based organic agriculture on the one hand, and the interests of the industrial food system on the other. A controversial \u003ca href=\"http://berkeley.edu/news/media/releases/98legacy/11-23-1998.html\">$25 million grant from Swiss biotech company Novartis in 1998\u003c/a>, and a \u003ca href=\"http://berkeley.edu/news/media/releases/2007/02/01_ebi.shtml\">2007 grant for $500 million from BP\u003c/a>, have heightened concerns that the University has drifted away from its mandate as a land grant University and a public institution.\u003c/p>\n\u003cp>Frustrated that traditional dialogue has fallen on deaf ears, local residents, students, and professors have united as Occupy the Farm to Take Back the Gill Tract. This group’s goal is to empower communities to control their own resilient food systems for a stable and just future -- a concept and practice known as food sovereignty.\u003c/p>\n\u003cp>\"For ten years, people in Albany have tried to turn the Gill Tract into an Urban Farm and a more open space for the community. The people in the Bay Area deserve to use this treasure of land for an urban farm to help secure the future of our children,\" explains Jackie Hermes-Fletcher, an Albany resident and public school teacher for 38 years. Occupy the Farm seeks to address structural problems with health and inequalities in the Bay Area that stem from communities’ lack of access to food and land.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Occupy the Farm action reclaims the Gill Tract to demonstrate and exercise the peoples’ right to use public space for the public good. This farm aims to serve as a hub for urban agriculture, a healthy and affordable food source for Bay Area residents and an educational center. The UC, however, is poised to take it back, responding in an \u003ca href=\"http://newscenter.berkeley.edu/2012/05/03/an-open-letter-to-gill-tract-neighbors/\">open letter\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.alternet.org/story/155127/occupy_v._whole_foods_activists_take_over_land_slated_for_development_and_start_a_farm/\">Occupy v. Whole Foods? Activists Take Over Land Slated for Development and Start a Farm\u003c/a> - AlterNet\u003c/li>\n\u003cli>\u003ca href=\"http://grist.org/urban-agriculture/by-growing-food-occupy-the-farm-helps-a-movement-grow-up/\">By growing food, Occupy the Farm helps a movement grow up\u003c/a> - Grist\u003c/li>\n\u003cli>\u003ca href=\"http://www.takebackthetract.com/\">Occupy the Farm\u003c/a> – website, \u003ca href=\"https://www.facebook.com/pages/Occupy-the-Farm/342929665770200\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/#!/occupyfarm\">@occupyfarm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://albany.patch.com/articles/war-of-words-between-gill-tract-activists-uc-berkeley-officials\">War of Words Between Gill Tract Activists, UC Berkeley Officials\u003c/a> – Albany Patch\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2012/05/04/could-uc-and-occupy-the-farm-compromise-on-gill-tract/\">Could UC and Occupy the Farm compromise on Gill Tract?\u003c/a> - Berkeleyside\u003c/li>\n\u003cli>\u003ca href=\"http://albany.patch.com/articles/column-to-occupy-the-farm-please-make-good-on-your-intentions\">Column: To the Occupiers — Please Make Good on your Intentions\u003c/a> - Christopher Church on Albany Patch\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "In what seems to be the first action of the Occupy movement in the Bay Area this Spring, activists on the Albany and Berkeley border took to their shovels and hoes to claim a piece of agricultural property and build a community farm. ",
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"description": "In what seems to be the first action of the Occupy movement in the Bay Area this Spring, activists on the Albany and Berkeley border took to their shovels and hoes to claim a piece of agricultural property and build a community farm. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/occupyfarm560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/occupyfarm560.jpg\" alt=\"Occupy the Farm - Take Back the Tract\" title=\"Occupy the Farm - Take Back the Tract\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-42789\">\u003c/a>\u003c/p>\n\u003cp>In what seems to be the first action of the Occupy movement in the Bay Area this Spring, activists on the Albany and Berkeley border took to their shovels and hoes to claim a piece of agricultural property and build a community farm. This story looks at the day's happenings through a narrated slideshow that includes interviews of the organizers and urban farmers. \u003ca href=\"http://www.berkeleyside.com/2012/05/04/could-uc-and-occupy-the-farm-compromise-on-gill-tract/\">Berkeleyside\u003c/a> has also covered more recent developments of the story. \u003c/p>\n\u003cp>\u003ca href=\"http://www.takebackthetract.com/\">Occupy the Farm\u003c/a>, a coalition of local residents, farmers, students, researchers, and activists brought 15,000 seedlings to plant at the Gill Tract, the last remaining 10 acres of Class I agricultural soil in the urbanized East Bay area. The Gill Tract is public land administered by the University of California, which plans to sell it to private developers. \u003c/p>\n\u003cp>Anya Kamenskaya, a UC Berkeley alum and one of the organizers explains:\u003c/p>\n\u003cblockquote>\u003cp>“We are occupying it, we are reclaiming it, we are planting it because it is under the threat of development. UC Berkeley which is a public institution which administers this public piece this land has plans with the city government of Albany and they are planning to rezone this entire space for commercial development in perpetuity to build Whole Foods, other retail space, and to pave over a good section of this land.”\u003c/p>\u003c/blockquote>\n\u003cp>Krystof, another organizer, mentions that:\u003c/p>\n\u003cblockquote>\u003cp>“This here is the perfect opportunity to teach people how to produce their own food, to show people that it’s possible to produce your own food, to show people that it is possible to produce food in an urban environment and we really think that it would be criminal not to use this land for that.”\u003c/p>\u003c/blockquote>\n\u003cp>Local writer \u003ca href=\"http://globaljusticeecology.org/about_us.php?ID=168\">Jeff Conant\u003c/a> who is editor of \u003ca href=\"http://climate-connections.org/\">Climate Connections\u003c/a> interviewed some of the organizers and activists during the evening. Here’s an audio slideshow of the interviews.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" width=\"560\" height=\"481\" id=\"soundslider\">\u003cparam name=\"movie\" value=\"http://kqed03.streamguys.us/anon.kqed/education/Occupy_farm/soundslider.swf?size=1&format=xml\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"quality\" value=\"high\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"menu\" value=\"false\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cembed src=\"http://kqed03.streamguys.us/anon.kqed/education/Occupy_farm/soundslider.swf?size=1&format=xml\" quality=\"high\" bgcolor=\"#000000\" width=\"560\" height=\"481\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The land is currently used by UC Berkeley researchers and graduate students involved in both basic genetic research with corn, and agro-ecological research to improve organic farming practices. Over the last several decades, as the University has received increased funding from agribusiness and biotech companies, research priorities on the Gill Tract have come to exemplify the broader split between those who favor community-based organic agriculture on the one hand, and the interests of the industrial food system on the other. A controversial \u003ca href=\"http://berkeley.edu/news/media/releases/98legacy/11-23-1998.html\">$25 million grant from Swiss biotech company Novartis in 1998\u003c/a>, and a \u003ca href=\"http://berkeley.edu/news/media/releases/2007/02/01_ebi.shtml\">2007 grant for $500 million from BP\u003c/a>, have heightened concerns that the University has drifted away from its mandate as a land grant University and a public institution.\u003c/p>\n\u003cp>Frustrated that traditional dialogue has fallen on deaf ears, local residents, students, and professors have united as Occupy the Farm to Take Back the Gill Tract. This group’s goal is to empower communities to control their own resilient food systems for a stable and just future -- a concept and practice known as food sovereignty.\u003c/p>\n\u003cp>\"For ten years, people in Albany have tried to turn the Gill Tract into an Urban Farm and a more open space for the community. The people in the Bay Area deserve to use this treasure of land for an urban farm to help secure the future of our children,\" explains Jackie Hermes-Fletcher, an Albany resident and public school teacher for 38 years. Occupy the Farm seeks to address structural problems with health and inequalities in the Bay Area that stem from communities’ lack of access to food and land.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Occupy the Farm action reclaims the Gill Tract to demonstrate and exercise the peoples’ right to use public space for the public good. This farm aims to serve as a hub for urban agriculture, a healthy and affordable food source for Bay Area residents and an educational center. The UC, however, is poised to take it back, responding in an \u003ca href=\"http://newscenter.berkeley.edu/2012/05/03/an-open-letter-to-gill-tract-neighbors/\">open letter\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.alternet.org/story/155127/occupy_v._whole_foods_activists_take_over_land_slated_for_development_and_start_a_farm/\">Occupy v. Whole Foods? Activists Take Over Land Slated for Development and Start a Farm\u003c/a> - AlterNet\u003c/li>\n\u003cli>\u003ca href=\"http://grist.org/urban-agriculture/by-growing-food-occupy-the-farm-helps-a-movement-grow-up/\">By growing food, Occupy the Farm helps a movement grow up\u003c/a> - Grist\u003c/li>\n\u003cli>\u003ca href=\"http://www.takebackthetract.com/\">Occupy the Farm\u003c/a> – website, \u003ca href=\"https://www.facebook.com/pages/Occupy-the-Farm/342929665770200\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/#!/occupyfarm\">@occupyfarm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://albany.patch.com/articles/war-of-words-between-gill-tract-activists-uc-berkeley-officials\">War of Words Between Gill Tract Activists, UC Berkeley Officials\u003c/a> – Albany Patch\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2012/05/04/could-uc-and-occupy-the-farm-compromise-on-gill-tract/\">Could UC and Occupy the Farm compromise on Gill Tract?\u003c/a> - Berkeleyside\u003c/li>\n\u003cli>\u003ca href=\"http://albany.patch.com/articles/column-to-occupy-the-farm-please-make-good-on-your-intentions\">Column: To the Occupiers — Please Make Good on your Intentions\u003c/a> - Christopher Church on Albany Patch\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Azahar Coffee: Farm Fresh from Colombia",
"title": "Azahar Coffee: Farm Fresh from Colombia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n",
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"excerpt": "Azahar is a coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
"link": "/californiareportmagazine",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
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