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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "America Revealed's Food Machine and Food Forward Premieres: A Tale of Two Totally Different PBS Programs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/yul-skydiving-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/yul-skydiving-560.jpg\" alt=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" title=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41158\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Yul Kwon takes to the skies -- a lot -- in the opening episode of America Revealed called \"Food Machine.\"\u003c/strong> Photo: Courtesy of Lion Television\u003c/em>\u003c/p>\n\u003cp>Let's begin, shall we, with the first episode of \u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a>, \"Food Machine,\" which sets out to explore the vast, industrial way food is grown, processed, and transported in this country. The four-part series on systems kicks off with its first episode on food on April 11 (subsequent programs tackle energy, transport, and industry).\u003c/p>\n\u003cp>The 56-minute program is hosted by the Bay Area native \u003ca href=\"http://en.wikipedia.org/wiki/Yul_Kwon\">Yul Kwon\u003c/a>, a former Survivor winner, among his eclectic accomplishments. Okay, let's get some of the others out of the way: He's been featured in an issue of \u003cem>People\u003c/em>'s \"Sexiest Man Alive.\" A lawyer by training, a graduate of Stanford and Yale, he helped draft the Homeland Security bill, worked for the Federal Communications Commission, and is a now a \"daredevil television host,\" according to his bio. Oh, and he opened a \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/June-2009/Yul-Kwon-Comes-Home/\">yogurt shop in Walnut Creek\u003c/a>, his childhood hometown.\u003c/p>\n\u003cp>Regardless, this reviewer has one question for the good people of programming at PBS: What were you thinking?\u003c/p>\n\u003cp>The episode plays like propaganda (at first I wondered if it was going to morph into mockumentary-like parody, alas no). Everything is bigger and better in this great United States of America, \u003ca href=\"http://www.liontv.com/London/Home\">Lion Television\u003c/a>, who produced the series, would have viewers believe. (The program is based on an award-winning BBC series \u003cem>Britain from Above\u003c/em>, by the independent production company, which has offices in the U.S. and the UK.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can practically taste the awe at the sheer scale of things in this land from our brothers and sisters across the pond. America Revealed is beamed at you via bright lights, aerial footage, high-definition video, real-time satellite data -- in other words, a bunch of high-tech bells and whistles.\u003c/p>\n\u003cp>Then there's Kwon who takes to the skies -- a lot -- to illustrate, well, to illustrate what exactly? Oh, yeah, this is a vast and complex country. And: I am a sexy survivor who skydives. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>During the last century, an American industrial revolution has given rise to the biggest, most productive food machine the world has ever known, the show announces. Look at our marvels of engineering magic that allow 80 percent of the state of California's water to go directly to Central Valley farms -- in an area that was previously a desert -- to produce 50 percent of the entire country's fruits, nuts, and vegetables. \u003c/p>\n\u003cp>Might there be anything misguided about redirecting all that precious water? Just curious. But there's no time for controversy here, we're simply going to tell you how it is, with a grin, and move on.\u003c/p>\n\u003cp>The episode also explores how the U.S. food system feeds nearly 300 million Americans every day -- an impressive feat for sure -- at a time when less than two percent of the population produces food for the other 98 percent. Well, hello \u003ca href=\"http://grist.org/food/despite-the-headlines-big-ag-subsidies-arent-going-anywhere/\">Big Ag\u003c/a>.\u003c/p>\n\u003cp>America has put nature to work, the script explains, with a maddening neutrality that made this writer want to run screaming in frustration from the screen. See how the heartland is composed of massive corn farms, where ag pilots spray more than 40 pesticides -- in the bad old days there were only a few! -- on crops eventually destined for supermarket shelves. \u003c/p>\n\u003cp>Find out about the modern invention known as \u003ca href=\"http://www.pbs.org/wgbh/harvest/exist/\">genetically modified corn\u003c/a> that fills so many of the products in grocery stores. Could any of this be detrimental to human health or farmland? Just asking. But, no time, we must keep on trucking.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209078973&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209078973&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Speaking of corn, discover how clever Americans are feeding corn -- not a natural source of food for cattle -- to animals who get pumped up supernaturally in industrial food lots, where they're also given doses of antibiotics and growth hormones for good measure, just so consumers might enjoy a large steak. At low cost. Should we discuss whether all this is good for the animals, land, or humans? Nah. The food machine just \"gives us what we want.\" Next segment please.\u003c/p>\n\u003cp>Let's talk \"craveability.\" What Americans want, the New York restaurant experts explain on \u003cem>America Revealed\u003c/em>, is big servings of so-called \"celebration foods\" and they want 'em all the time. Case in point the restaurant hit known as the Bloomin' Onion -- soaked in buttermilk and batter and deep fried, this monster on a plate sells like hot cakes at that embarrassment to any self-respecting Aussie known as the \u003ca href=\"http://www.outback.com/companyinfo/\">Outback Steakhouse\u003c/a>. (Walkabout Soup? Alice Springs Chicken Quesadillas? Chocolate Thunder Down Under? Some marketing guru got rich making this stuff up, but I digress.)\u003c/p>\n\u003cp>So much of this episode is just uncritical content presented without any context, which does a disservice to viewers like you, who expect more from PBS documentaries.\u003c/p>\n\u003cp>What if some social studies teacher showed this to a bunch of high school kids? They'd get the impression that the American system of food production and distribution is a well-oiled machine. And that's just so far from the truth.\u003c/p>\n\u003cp>To be fair, if viewers stick around to the 40-minute mark, there are a few indications that all might not be golden in The Land of Oz. (Yes, folks, the camera crew visit Kansas and there are even references to Toto in this program.) \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">Colony collapse disorder\u003c/a> gets some attention. Those super-size-me steak and fried onion feasts are making Americans fat and fatter we learn. Kwon revisits water in California, but only from the perspective of the expense to farmers. Don't get me started on the crop-dusting segment.\u003c/p>\n\u003cp>Towards the end of the hour the show explores the subject of food deserts -- places where people can't find any real food to eat, since they only have corner stores that specialize in liquor, Lottery tickets, and cigarettes. One guess where the camera crew is headed? Detroit it is.\u003c/p>\n\u003cp>The Motor City seems to have become the poster child for urban food renewal for visual media. Pans of vacant lots, abandoned buildings, and graffiti graphically illustrate something went horribly wrong in the home of Motown. Cut to images of urban farmers -- many African American -- growing fresh food for their people in a place that had little for a very long time and it's clear that the city is undergoing a transformation.\u003c/p>\n\u003cp>Meet the aptly named \u003ca href=\"http://video.pbs.org/video/2209093103/\">Will Gardner\u003c/a>, an enterprising edible entrepreneur, who sells his produce at a Detroit farmers' market, and one of the few bright spots in an episode where a fourth-generation Midwesterner described himself not as a farmer but an \"input-output manager.\" Oh my.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209093103&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209093103&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>What else not to like? The overwrought writing and soundtrack, the frenetic images that begin the episode, the host's mug filmed from one too many planes. \u003c/p>\n\u003cp>Consider yourself warned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" title=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28353\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>Now, back to Detroit. The pilot of the series \u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward\u003c/em>\u003c/a>, which showcases urban agriculture across America, reports on what's gone down and what's growing up in the Motor City too. The episode airs April 9.\u003c/p>\n\u003cp>The sight of \u003ca href=\"http://grist.org/urban-agriculture/2011-12-08-new-agtivist-edith-floyd-is-making-an-urban-farm-lot-by-lot/\">Edith Floyd\u003c/a> beaming on her bright orange tractor turning what were trash-strewn lots into thriving community gardens loaded with edibles is heart-warming and hopeful.\u003c/p>\n\u003cp>As are all the stories of urban farmers producing change in their own lives and others, such as \u003ca href=\"http://foodandcommunityfellows.org/fellows\">IATP Food and Community Fellow\u003c/a> Malik Kenyatta Yakini of the \u003ca href=\"http://detroitblackfoodsecurity.org\">Detroit Community Food Security Network\u003c/a>. These people don't pretend they're going to be able to feed an army let alone the entire country. They just want to do their part to get good food into the hands, mouths, and bellies of the people in their local area. You can't help but root for these underdogs in this series premiere.\u003c/p>\n\u003cp>This writer has already covered \u003cem>Food Forward\u003c/em> before -- in an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/01/5-questions-for-food-forwards-greg-roden/\">interview with producer Greg Roden\u003c/a> for a previous \u003cem>Bay Area Bites\u003c/em> post and in a story featuring \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">writer Stett Holbrook for Civil Eats\u003c/a>. Watch this program. Don't just take this reviewer's word for it. Food writer \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/06/food_forward_review.php\">Sean Timberlake\u003c/a> described the pilot as a celebration of the real food heroes around the country. Indeed.\u003c/p>\n\u003cp>This 13-part series needs support, just like the people it profiles, who are trying to bring about change in America's troubled food systems, whether it's a rooftop gardener in Brooklyn, a hydroponic grower in Milwaukee, or a self-described nugget of deliciousness dropping off boxes of freshly picked produce to neighbors in West Oakland.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/RnKobtfvUTs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.calacademy.org/events/nightlife/?t=1\">Event April 5, 6-10pm: Nightlife at Cal Academy: Spring into Spring NightLife\u003c/a>\u003cbr>\nKQED’s \u003cem>America Revealed\u003c/em> & \u003cem>Food Forward\u003c/em> Screenings & Talks by Yul Kwon & Abeni Ramsey/ African Hall \u003c/p>\n\u003cp>\u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward: Urban Agriculture Across America\u003c/em>\u003c/a>\u003cbr>\nPremiere Airdate: April 9 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\">KQED 9\u003c/a> Mon, Apr 9, 2012 -- 7:30pm)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/Food_Forward\">@Food_Forward\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FoodFoward\">Food Forward\u003c/a>\u003cbr>\n\u003ca href=\"http://foodforwardtv.wordpress.com/\">Food Forward Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/shows/food-forward/\">Food Forward on PBS Food\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a> Episode 1: \u003ca href=\"http://www.pbs.org/america-revealed/episode/1/\">Food Machine\u003c/a>\u003cbr>\nPremiere Airdate: April 11 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20603\">KQED 9\u003c/a> Wed, Apr 11, 2012 -- 10pm)\u003c/p>\n\n",
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"excerpt": "Sarah Henry discusses the good, the bad, and the ugly regarding two new food programs from PBS airing on KQED soon: \u003cem>America Revealed\u003c/em>'s first episode \"Food Machine\" on April 11 and \u003cem>Food Forward\u003c/em>'s pilot on April 9.",
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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/yul-skydiving-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/yul-skydiving-560.jpg\" alt=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" title=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41158\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Yul Kwon takes to the skies -- a lot -- in the opening episode of America Revealed called \"Food Machine.\"\u003c/strong> Photo: Courtesy of Lion Television\u003c/em>\u003c/p>\n\u003cp>Let's begin, shall we, with the first episode of \u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a>, \"Food Machine,\" which sets out to explore the vast, industrial way food is grown, processed, and transported in this country. The four-part series on systems kicks off with its first episode on food on April 11 (subsequent programs tackle energy, transport, and industry).\u003c/p>\n\u003cp>The 56-minute program is hosted by the Bay Area native \u003ca href=\"http://en.wikipedia.org/wiki/Yul_Kwon\">Yul Kwon\u003c/a>, a former Survivor winner, among his eclectic accomplishments. Okay, let's get some of the others out of the way: He's been featured in an issue of \u003cem>People\u003c/em>'s \"Sexiest Man Alive.\" A lawyer by training, a graduate of Stanford and Yale, he helped draft the Homeland Security bill, worked for the Federal Communications Commission, and is a now a \"daredevil television host,\" according to his bio. Oh, and he opened a \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/June-2009/Yul-Kwon-Comes-Home/\">yogurt shop in Walnut Creek\u003c/a>, his childhood hometown.\u003c/p>\n\u003cp>Regardless, this reviewer has one question for the good people of programming at PBS: What were you thinking?\u003c/p>\n\u003cp>The episode plays like propaganda (at first I wondered if it was going to morph into mockumentary-like parody, alas no). Everything is bigger and better in this great United States of America, \u003ca href=\"http://www.liontv.com/London/Home\">Lion Television\u003c/a>, who produced the series, would have viewers believe. (The program is based on an award-winning BBC series \u003cem>Britain from Above\u003c/em>, by the independent production company, which has offices in the U.S. and the UK.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can practically taste the awe at the sheer scale of things in this land from our brothers and sisters across the pond. America Revealed is beamed at you via bright lights, aerial footage, high-definition video, real-time satellite data -- in other words, a bunch of high-tech bells and whistles.\u003c/p>\n\u003cp>Then there's Kwon who takes to the skies -- a lot -- to illustrate, well, to illustrate what exactly? Oh, yeah, this is a vast and complex country. And: I am a sexy survivor who skydives. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>During the last century, an American industrial revolution has given rise to the biggest, most productive food machine the world has ever known, the show announces. Look at our marvels of engineering magic that allow 80 percent of the state of California's water to go directly to Central Valley farms -- in an area that was previously a desert -- to produce 50 percent of the entire country's fruits, nuts, and vegetables. \u003c/p>\n\u003cp>Might there be anything misguided about redirecting all that precious water? Just curious. But there's no time for controversy here, we're simply going to tell you how it is, with a grin, and move on.\u003c/p>\n\u003cp>The episode also explores how the U.S. food system feeds nearly 300 million Americans every day -- an impressive feat for sure -- at a time when less than two percent of the population produces food for the other 98 percent. Well, hello \u003ca href=\"http://grist.org/food/despite-the-headlines-big-ag-subsidies-arent-going-anywhere/\">Big Ag\u003c/a>.\u003c/p>\n\u003cp>America has put nature to work, the script explains, with a maddening neutrality that made this writer want to run screaming in frustration from the screen. See how the heartland is composed of massive corn farms, where ag pilots spray more than 40 pesticides -- in the bad old days there were only a few! -- on crops eventually destined for supermarket shelves. \u003c/p>\n\u003cp>Find out about the modern invention known as \u003ca href=\"http://www.pbs.org/wgbh/harvest/exist/\">genetically modified corn\u003c/a> that fills so many of the products in grocery stores. Could any of this be detrimental to human health or farmland? Just asking. But, no time, we must keep on trucking.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209078973&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209078973&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Speaking of corn, discover how clever Americans are feeding corn -- not a natural source of food for cattle -- to animals who get pumped up supernaturally in industrial food lots, where they're also given doses of antibiotics and growth hormones for good measure, just so consumers might enjoy a large steak. At low cost. Should we discuss whether all this is good for the animals, land, or humans? Nah. The food machine just \"gives us what we want.\" Next segment please.\u003c/p>\n\u003cp>Let's talk \"craveability.\" What Americans want, the New York restaurant experts explain on \u003cem>America Revealed\u003c/em>, is big servings of so-called \"celebration foods\" and they want 'em all the time. Case in point the restaurant hit known as the Bloomin' Onion -- soaked in buttermilk and batter and deep fried, this monster on a plate sells like hot cakes at that embarrassment to any self-respecting Aussie known as the \u003ca href=\"http://www.outback.com/companyinfo/\">Outback Steakhouse\u003c/a>. (Walkabout Soup? Alice Springs Chicken Quesadillas? Chocolate Thunder Down Under? Some marketing guru got rich making this stuff up, but I digress.)\u003c/p>\n\u003cp>So much of this episode is just uncritical content presented without any context, which does a disservice to viewers like you, who expect more from PBS documentaries.\u003c/p>\n\u003cp>What if some social studies teacher showed this to a bunch of high school kids? They'd get the impression that the American system of food production and distribution is a well-oiled machine. And that's just so far from the truth.\u003c/p>\n\u003cp>To be fair, if viewers stick around to the 40-minute mark, there are a few indications that all might not be golden in The Land of Oz. (Yes, folks, the camera crew visit Kansas and there are even references to Toto in this program.) \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">Colony collapse disorder\u003c/a> gets some attention. Those super-size-me steak and fried onion feasts are making Americans fat and fatter we learn. Kwon revisits water in California, but only from the perspective of the expense to farmers. Don't get me started on the crop-dusting segment.\u003c/p>\n\u003cp>Towards the end of the hour the show explores the subject of food deserts -- places where people can't find any real food to eat, since they only have corner stores that specialize in liquor, Lottery tickets, and cigarettes. One guess where the camera crew is headed? Detroit it is.\u003c/p>\n\u003cp>The Motor City seems to have become the poster child for urban food renewal for visual media. Pans of vacant lots, abandoned buildings, and graffiti graphically illustrate something went horribly wrong in the home of Motown. Cut to images of urban farmers -- many African American -- growing fresh food for their people in a place that had little for a very long time and it's clear that the city is undergoing a transformation.\u003c/p>\n\u003cp>Meet the aptly named \u003ca href=\"http://video.pbs.org/video/2209093103/\">Will Gardner\u003c/a>, an enterprising edible entrepreneur, who sells his produce at a Detroit farmers' market, and one of the few bright spots in an episode where a fourth-generation Midwesterner described himself not as a farmer but an \"input-output manager.\" Oh my.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209093103&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209093103&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>What else not to like? The overwrought writing and soundtrack, the frenetic images that begin the episode, the host's mug filmed from one too many planes. \u003c/p>\n\u003cp>Consider yourself warned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" title=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28353\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>Now, back to Detroit. The pilot of the series \u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward\u003c/em>\u003c/a>, which showcases urban agriculture across America, reports on what's gone down and what's growing up in the Motor City too. The episode airs April 9.\u003c/p>\n\u003cp>The sight of \u003ca href=\"http://grist.org/urban-agriculture/2011-12-08-new-agtivist-edith-floyd-is-making-an-urban-farm-lot-by-lot/\">Edith Floyd\u003c/a> beaming on her bright orange tractor turning what were trash-strewn lots into thriving community gardens loaded with edibles is heart-warming and hopeful.\u003c/p>\n\u003cp>As are all the stories of urban farmers producing change in their own lives and others, such as \u003ca href=\"http://foodandcommunityfellows.org/fellows\">IATP Food and Community Fellow\u003c/a> Malik Kenyatta Yakini of the \u003ca href=\"http://detroitblackfoodsecurity.org\">Detroit Community Food Security Network\u003c/a>. These people don't pretend they're going to be able to feed an army let alone the entire country. They just want to do their part to get good food into the hands, mouths, and bellies of the people in their local area. You can't help but root for these underdogs in this series premiere.\u003c/p>\n\u003cp>This writer has already covered \u003cem>Food Forward\u003c/em> before -- in an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/01/5-questions-for-food-forwards-greg-roden/\">interview with producer Greg Roden\u003c/a> for a previous \u003cem>Bay Area Bites\u003c/em> post and in a story featuring \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">writer Stett Holbrook for Civil Eats\u003c/a>. Watch this program. Don't just take this reviewer's word for it. Food writer \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/06/food_forward_review.php\">Sean Timberlake\u003c/a> described the pilot as a celebration of the real food heroes around the country. Indeed.\u003c/p>\n\u003cp>This 13-part series needs support, just like the people it profiles, who are trying to bring about change in America's troubled food systems, whether it's a rooftop gardener in Brooklyn, a hydroponic grower in Milwaukee, or a self-described nugget of deliciousness dropping off boxes of freshly picked produce to neighbors in West Oakland.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/RnKobtfvUTs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.calacademy.org/events/nightlife/?t=1\">Event April 5, 6-10pm: Nightlife at Cal Academy: Spring into Spring NightLife\u003c/a>\u003cbr>\nKQED’s \u003cem>America Revealed\u003c/em> & \u003cem>Food Forward\u003c/em> Screenings & Talks by Yul Kwon & Abeni Ramsey/ African Hall \u003c/p>\n\u003cp>\u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward: Urban Agriculture Across America\u003c/em>\u003c/a>\u003cbr>\nPremiere Airdate: April 9 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\">KQED 9\u003c/a> Mon, Apr 9, 2012 -- 7:30pm)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/Food_Forward\">@Food_Forward\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FoodFoward\">Food Forward\u003c/a>\u003cbr>\n\u003ca href=\"http://foodforwardtv.wordpress.com/\">Food Forward Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/shows/food-forward/\">Food Forward on PBS Food\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.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a> Episode 1: \u003ca href=\"http://www.pbs.org/america-revealed/episode/1/\">Food Machine\u003c/a>\u003cbr>\nPremiere Airdate: April 11 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20603\">KQED 9\u003c/a> Wed, Apr 11, 2012 -- 10pm)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin",
"title": "Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\" alt=\"Marcia Barinaga with Baserri\" title=\"Marcia Barinaga with Baserri\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40023\">\u003c/a>\u003cbr>\n\u003cem>Marcia Barinaga with her Basque-style sheep's milk cheese, Baserri.\u003c/em>\u003c/p>\n\u003cp>On a steep hill above Marshall, CA a gorgeous rolling sheep ranch sits on 800 acres of land. Its owner Marcia \u003ca href=\"http://barinagaranch.com/\">Barinaga\u003c/a>, a third-generation American Basque, bought it with her husband when she decided to “take a break” from her career as a science journalist and retire on the land they had grown to love since purchasing a shore house in Marshall in 1993. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\" alt=\"Ewes on the ranch\" title=\"Ewes on the ranch\" width=\"560\" height=\"547\" class=\"alignnone size-full wp-image-40026\">\u003c/a>\u003cbr>\n\u003cem>Pregnant ewes resting at Barinaga Ranch. Photo: Liza Shaw\u003c/em>\u003c/p>\n\u003cp>While Barinaga’s original intention was to retire, she is not a woman who sits still easily. The compact, well-spoken cheesemaker with a doctorate in molecular biology was not sure what she wanted to do with the land. But her Basque roots run deep and slowly the idea of making sheep’s milk cheese took hold of her. “When we bought the ranch I had never even touched a sheep and there were no buildings here,” she laughs. But Barinaga is a quick learner and within a few years she had traveled to Basque country to learn shepherding and cheesemaking from her distant relatives; built a milking parlor and a small creamery; and by 2008 began producing two types of distinctly Basque cheeses. \u003c/p>\n\u003cp>On a recent tour of Barinaga Ranch and creamery, Marcia was asked by a visitor, \"What kind of cheese did they have in your father's Idaho sheep camp?\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She laughed and responded, \"Big blocks of orange American cheese. They never thought to make cheese with their sheep's milk!”\u003c/p>\n\u003cp>Barinaga’s grandparents arrived from \u003ca href=\"http://en.wikipedia.org/wiki/Markina-Xemein\">Markina\u003c/a> and \u003ca href=\"http://www.chinci.com/travel/pax/e/3130017/Angiozar/ES/Spain/0/\">Angoziar\u003c/a> in the Basque country to Mountain Home, Idaho in the early 1900s. Her father grew up on a ranch with 5,000 sheep where the main products were lamb and wool. At that time cheesemaking from a herd of ranch sheep was unheard of in Idaho though it was a common practice in the Basque country. \u003c/p>\n\u003cp>Barinaga’s father eventually left the ranch to become a mechanical engineer in upstate New York where Marcia was raised. “He was unique because he worked for General Electric and he spoke fluent Basque,” she explained. “My father traveled on business to Bilbao for his entire working life, and business trips to Europe in the 1960s lasted at least a month. He got to know all of his Basque family,” unlike his siblings that still worked on the Idaho ranch and were only able to travel to the Basque country once in their lifetime. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\" alt=\"Baserri label\" title=\"Baserri label\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40028\">\u003c/a>\u003cbr>\n\u003cem>Barinaga shows the label for her Baserri cheese.\u003c/em>\u003c/p>\n\u003cp>Barinaga herself traveled to the Basque country for the first time at age 12, and has since returned five times. “My family there doesn’t speak English, and I don't speak Basque, so we communicate in Spanish--which they speak well, and I speak poorly,\" she says. \"There's a limit to the degree we know each other, but there's love and a great affection.” \u003c/p>\n\u003cp>And so it was these shepherding cousins that Barinaga turned to when she decided to try her hand at cheesemaking. Shepherding is synonymous with cheesemaking in the Basque country--it would be unheard of to have sheep there and not make cheese from their milk. \u003c/p>\n\u003cp>When she contacted a cousin to ask for advice on how to begin her new career path, Barinaga says, “He wrote me this email in Spanish, saying:\u003c/p>\n\u003cblockquote>\u003cp>‘I am so happy you have chosen the life of the baserri. It is not a wealthy life, but it is a rich life.’\"\u003c/p>\u003c/blockquote>\n\u003cp>Baserri, in Basque, means both “farmhouse” and can refer to the 'farming life.' Barinaga named her first cheese, a pressed, raw-milk cheese “Baserri.” It’s made in the same manner that \u003ca href=\"http://www.artisanalcheese.com/cheeses/Idiazabal\">Idiazabal\u003c/a>, the traditional Basque cheese that has its own \u003ca href=\"http://en.wikipedia.org/wiki/Denominaci%C3%B3n_de_Origen\">DOC\u003c/a> (Denomination de Origen, like a wine appellation) is made on both sides of the Pyrenees. On the French side, it's called \u003ca href=\"http://en.wikipedia.org/wiki/Ossau-Iraty\">Ossau-Iraty\u003c/a>. A newer addition to the Barinaga cheese lineup is the “Txiki,” (meaning “small”) a miniature version of the Baserri. Both cheeses have a pleasantly nutty taste, a firm texture, and lend themselves well to being eaten on their own in triangles with an accompaniment of figs or chutney, or to being melted into a decadent sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\" alt=\"Both Barinaga Cheeses\" title=\"Both Barinaga Cheeses\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40030\">\u003c/a>\u003cbr>\n\u003cem>Both of Barinaga's sheep's milk cheeses.\u003c/em>\u003c/p>\n\u003cp>Barinaga also learned aspects of cheesemaking on the French side of the Pyrenees from Luxi and Arno Oxandabarats who taught renowned Vermont cheesemakers Cindy and David Major the tricks to making their acclaimed \u003ca href=\"http://www.vermontshepherd.com/\">Vermont Shepherd Cheese\u003c/a>. Also in Vermont, Barinaga did an internship of sorts at \u003ca href=\"http://www.eatwellguide.org/listing/detail/25743\">Hope Farm Sheep Cheese\u003c/a>. “I went for a week to learn how to milk sheep,” she explains, “and I learned so much there. So many of my key ideas came from the wonderful generosity and creativity of Harvey and Barb Levin,” she attributes. Among them, a one-of-a-kind cheese press that Harvey Levin designed for her, slanted at a slight angle to provide optimum pressure on the rounds of curds, so that the whey drains evenly from the forms. \u003c/p>\n\u003cblockquote>\u003cp>“I’m trying to use my PhD in as many ways as I can before I die,” she says of her scientific approach to making cheese.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\" alt=\"Cheese Press\" title=\"Cheese Press\" width=\"400\" height=\"533\" class=\"size-full wp-image-40037\">\u003c/a>\u003cbr>\n\u003cem>The scientifically-designed cheese press.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\" alt=\"The Creamery\" title=\"The Creamery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40033\">\u003c/a>\u003cbr>\n\u003cem>Barinaga Ranch's Creamery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\" alt=\"Creamery interior\" title=\"Creamery interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40034\">\u003c/a>\u003cbr>\n\u003cem>The creamery's interior\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\" alt=\"Window Rags\" title=\"Window Rags\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40035\">\u003c/a>\u003cbr>\n\u003cem>Everything is squeaky clean in the creamery.\u003c/em>\u003c/p>\n\u003cp>Barinaga Ranch’s creamery is made of several shipping containers, a cool modern use of space. It’s clear that Barinaga has great love and respect for her animals. All of the sheep featured on the marketing collateral are actually from her flock. She recognizes and has given many of the 86 ewes names and ensures they are humanely slaughtered once their lambing days are over. Locally made sausage is available for purchase when you tour Barinaga Ranch and you can expect to see Barinaga Ranch charceuterie on a few select San Francisco restaurant menus in the coming year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\" alt=\"Fresh Sausage\" title=\"Fresh Sausage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40036\">\u003c/a>\u003cbr>\n\u003cem>Freshly-made Barinaga Ranch sausage.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“I’ll never send my ewes off to a slaughterhouse to be made into dog food,” she avers. “They have served me faithfully and they deserve better than that.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Barinaga Ranch cheeses are made from April through early October when the ewes are in their prime milking season, though Saturday tours of the ranch and the creamery are available year-round. On a tour, which can accommodate up to 15 people, visitors can meet the ewes, view a milking session, and perhaps even pet a lamb. \u003ca href=\"http://barinagaranch.com/app/tours\">Tours\u003c/a> are $20 per person, and include a tasting of both Barinaga Ranch cheeses. Should a visitor choose to purchase a wheel of cheese, the price of the tour will be deducted from the price of the cheese. The cheese is available to the consumer once it has aged at least 60 days. From June through December, the 'young' cheese is available, aged 2-3 months. From October through March or April, Barinaga's 'extra-aged' cheese is available, aged 6-9 months.\u003c/p>\n\u003cp>As for her future plans? Barinaga says, “I would like to rest a little more...but a sheep dairy is certainly not a retirement occupation!”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\" alt=\"Tour Group\" title=\"Tour Group\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40040\">\u003c/a>\u003cbr>\n\u003cem>SF chefs, sommeliers, wine importers, and cheesemongers at a tour of Barinaga Ranch.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://barinagaranch.com/\">Barinaga Ranch\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/3x5hj\">Map\u003c/a>\u003cbr>\n9059 Marshall Petaluma Road, Marshall, CA 94940\u003cbr>\nPhone: 415-663-8638\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Barinaga-Ranch/214103988646213?ref=ts&sk=wall\">Barinaga Ranch\u003c/a>\u003c/p>\n\n",
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"excerpt": "Raw sheep's milk cheese made in the traditional Basque style is a rarity in Northern California. We took a tour of Barinaga Ranch to learn about the ancient process directly from the source. ",
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"description": "Raw sheep's milk cheese made in the traditional Basque style is a rarity in Northern California. We took a tour of Barinaga Ranch to learn about the ancient process directly from the source. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\" alt=\"Marcia Barinaga with Baserri\" title=\"Marcia Barinaga with Baserri\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40023\">\u003c/a>\u003cbr>\n\u003cem>Marcia Barinaga with her Basque-style sheep's milk cheese, Baserri.\u003c/em>\u003c/p>\n\u003cp>On a steep hill above Marshall, CA a gorgeous rolling sheep ranch sits on 800 acres of land. Its owner Marcia \u003ca href=\"http://barinagaranch.com/\">Barinaga\u003c/a>, a third-generation American Basque, bought it with her husband when she decided to “take a break” from her career as a science journalist and retire on the land they had grown to love since purchasing a shore house in Marshall in 1993. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\" alt=\"Ewes on the ranch\" title=\"Ewes on the ranch\" width=\"560\" height=\"547\" class=\"alignnone size-full wp-image-40026\">\u003c/a>\u003cbr>\n\u003cem>Pregnant ewes resting at Barinaga Ranch. Photo: Liza Shaw\u003c/em>\u003c/p>\n\u003cp>While Barinaga’s original intention was to retire, she is not a woman who sits still easily. The compact, well-spoken cheesemaker with a doctorate in molecular biology was not sure what she wanted to do with the land. But her Basque roots run deep and slowly the idea of making sheep’s milk cheese took hold of her. “When we bought the ranch I had never even touched a sheep and there were no buildings here,” she laughs. But Barinaga is a quick learner and within a few years she had traveled to Basque country to learn shepherding and cheesemaking from her distant relatives; built a milking parlor and a small creamery; and by 2008 began producing two types of distinctly Basque cheeses. \u003c/p>\n\u003cp>On a recent tour of Barinaga Ranch and creamery, Marcia was asked by a visitor, \"What kind of cheese did they have in your father's Idaho sheep camp?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She laughed and responded, \"Big blocks of orange American cheese. They never thought to make cheese with their sheep's milk!”\u003c/p>\n\u003cp>Barinaga’s grandparents arrived from \u003ca href=\"http://en.wikipedia.org/wiki/Markina-Xemein\">Markina\u003c/a> and \u003ca href=\"http://www.chinci.com/travel/pax/e/3130017/Angiozar/ES/Spain/0/\">Angoziar\u003c/a> in the Basque country to Mountain Home, Idaho in the early 1900s. Her father grew up on a ranch with 5,000 sheep where the main products were lamb and wool. At that time cheesemaking from a herd of ranch sheep was unheard of in Idaho though it was a common practice in the Basque country. \u003c/p>\n\u003cp>Barinaga’s father eventually left the ranch to become a mechanical engineer in upstate New York where Marcia was raised. “He was unique because he worked for General Electric and he spoke fluent Basque,” she explained. “My father traveled on business to Bilbao for his entire working life, and business trips to Europe in the 1960s lasted at least a month. He got to know all of his Basque family,” unlike his siblings that still worked on the Idaho ranch and were only able to travel to the Basque country once in their lifetime. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\" alt=\"Baserri label\" title=\"Baserri label\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40028\">\u003c/a>\u003cbr>\n\u003cem>Barinaga shows the label for her Baserri cheese.\u003c/em>\u003c/p>\n\u003cp>Barinaga herself traveled to the Basque country for the first time at age 12, and has since returned five times. “My family there doesn’t speak English, and I don't speak Basque, so we communicate in Spanish--which they speak well, and I speak poorly,\" she says. \"There's a limit to the degree we know each other, but there's love and a great affection.” \u003c/p>\n\u003cp>And so it was these shepherding cousins that Barinaga turned to when she decided to try her hand at cheesemaking. Shepherding is synonymous with cheesemaking in the Basque country--it would be unheard of to have sheep there and not make cheese from their milk. \u003c/p>\n\u003cp>When she contacted a cousin to ask for advice on how to begin her new career path, Barinaga says, “He wrote me this email in Spanish, saying:\u003c/p>\n\u003cblockquote>\u003cp>‘I am so happy you have chosen the life of the baserri. It is not a wealthy life, but it is a rich life.’\"\u003c/p>\u003c/blockquote>\n\u003cp>Baserri, in Basque, means both “farmhouse” and can refer to the 'farming life.' Barinaga named her first cheese, a pressed, raw-milk cheese “Baserri.” It’s made in the same manner that \u003ca href=\"http://www.artisanalcheese.com/cheeses/Idiazabal\">Idiazabal\u003c/a>, the traditional Basque cheese that has its own \u003ca href=\"http://en.wikipedia.org/wiki/Denominaci%C3%B3n_de_Origen\">DOC\u003c/a> (Denomination de Origen, like a wine appellation) is made on both sides of the Pyrenees. On the French side, it's called \u003ca href=\"http://en.wikipedia.org/wiki/Ossau-Iraty\">Ossau-Iraty\u003c/a>. A newer addition to the Barinaga cheese lineup is the “Txiki,” (meaning “small”) a miniature version of the Baserri. Both cheeses have a pleasantly nutty taste, a firm texture, and lend themselves well to being eaten on their own in triangles with an accompaniment of figs or chutney, or to being melted into a decadent sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\" alt=\"Both Barinaga Cheeses\" title=\"Both Barinaga Cheeses\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40030\">\u003c/a>\u003cbr>\n\u003cem>Both of Barinaga's sheep's milk cheeses.\u003c/em>\u003c/p>\n\u003cp>Barinaga also learned aspects of cheesemaking on the French side of the Pyrenees from Luxi and Arno Oxandabarats who taught renowned Vermont cheesemakers Cindy and David Major the tricks to making their acclaimed \u003ca href=\"http://www.vermontshepherd.com/\">Vermont Shepherd Cheese\u003c/a>. Also in Vermont, Barinaga did an internship of sorts at \u003ca href=\"http://www.eatwellguide.org/listing/detail/25743\">Hope Farm Sheep Cheese\u003c/a>. “I went for a week to learn how to milk sheep,” she explains, “and I learned so much there. So many of my key ideas came from the wonderful generosity and creativity of Harvey and Barb Levin,” she attributes. Among them, a one-of-a-kind cheese press that Harvey Levin designed for her, slanted at a slight angle to provide optimum pressure on the rounds of curds, so that the whey drains evenly from the forms. \u003c/p>\n\u003cblockquote>\u003cp>“I’m trying to use my PhD in as many ways as I can before I die,” she says of her scientific approach to making cheese.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\" alt=\"Cheese Press\" title=\"Cheese Press\" width=\"400\" height=\"533\" class=\"size-full wp-image-40037\">\u003c/a>\u003cbr>\n\u003cem>The scientifically-designed cheese press.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\" alt=\"The Creamery\" title=\"The Creamery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40033\">\u003c/a>\u003cbr>\n\u003cem>Barinaga Ranch's Creamery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\" alt=\"Creamery interior\" title=\"Creamery interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40034\">\u003c/a>\u003cbr>\n\u003cem>The creamery's interior\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\" alt=\"Window Rags\" title=\"Window Rags\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40035\">\u003c/a>\u003cbr>\n\u003cem>Everything is squeaky clean in the creamery.\u003c/em>\u003c/p>\n\u003cp>Barinaga Ranch’s creamery is made of several shipping containers, a cool modern use of space. It’s clear that Barinaga has great love and respect for her animals. All of the sheep featured on the marketing collateral are actually from her flock. She recognizes and has given many of the 86 ewes names and ensures they are humanely slaughtered once their lambing days are over. Locally made sausage is available for purchase when you tour Barinaga Ranch and you can expect to see Barinaga Ranch charceuterie on a few select San Francisco restaurant menus in the coming year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\" alt=\"Fresh Sausage\" title=\"Fresh Sausage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40036\">\u003c/a>\u003cbr>\n\u003cem>Freshly-made Barinaga Ranch sausage.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“I’ll never send my ewes off to a slaughterhouse to be made into dog food,” she avers. “They have served me faithfully and they deserve better than that.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Barinaga Ranch cheeses are made from April through early October when the ewes are in their prime milking season, though Saturday tours of the ranch and the creamery are available year-round. On a tour, which can accommodate up to 15 people, visitors can meet the ewes, view a milking session, and perhaps even pet a lamb. \u003ca href=\"http://barinagaranch.com/app/tours\">Tours\u003c/a> are $20 per person, and include a tasting of both Barinaga Ranch cheeses. Should a visitor choose to purchase a wheel of cheese, the price of the tour will be deducted from the price of the cheese. The cheese is available to the consumer once it has aged at least 60 days. From June through December, the 'young' cheese is available, aged 2-3 months. From October through March or April, Barinaga's 'extra-aged' cheese is available, aged 6-9 months.\u003c/p>\n\u003cp>As for her future plans? Barinaga says, “I would like to rest a little more...but a sheep dairy is certainly not a retirement occupation!”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\" alt=\"Tour Group\" title=\"Tour Group\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40040\">\u003c/a>\u003cbr>\n\u003cem>SF chefs, sommeliers, wine importers, and cheesemongers at a tour of Barinaga Ranch.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barinagaranch.com/\">Barinaga Ranch\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/3x5hj\">Map\u003c/a>\u003cbr>\n9059 Marshall Petaluma Road, Marshall, CA 94940\u003cbr>\nPhone: 415-663-8638\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Barinaga-Ranch/214103988646213?ref=ts&sk=wall\">Barinaga Ranch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FoodWorks: Canning Company Preserves Marin's Produce",
"title": "FoodWorks: Canning Company Preserves Marin's Produce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms -- and county children fed by the Head Start program -- by producing an artisan product from excess produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Illness affects the food community: Nigel Walker of Eatwell Farm diagnosed with cancer",
"title": "Illness affects the food community: Nigel Walker of Eatwell Farm diagnosed with cancer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Nigel400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Nigel400.jpg\" alt=\"Nigel Walker is the farmer of Eatwell Farm in Dixon, California.\" title=\"Nigel Walker is the farmer of Eatwell Farm in Dixon, California.\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-39257\">\u003c/a> I recently moved out of San Francisco after twelve years. It was a long goodbye with tons of get-togethers, there was a lot of dust as I rummaged through long-forgotten drawers, and many, many tears were shed. On the last Saturday I was in the city, I was packing a box of old journals. I flipped one open and saw the following note from June 7, 2003.\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>\"First day working at the farmers market. Head spinning, so many things to say. Working behind the scenes is so different than being a customer. Happy.\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>I remember that day pretty vividly. The Ferry Plaza Farmers Market had just opened in its new location six weeks prior, and I had learned from a friend that Nigel Walker of \u003ca href=\"http://eatwell.com/\">Eatwell Farm\u003c/a> was looking for someone new to work at the booth. Up until this point, I was a regular customer when the market was on Green Street, and was quickly becoming fond of the farmers and vendors. I had learned to love green garlic from Eatwell, and often gave my money to Nigel's five-year-old twins as they learned how to make change.\u003c/p>\n\u003cp>Working at the market that first day was long, hard work. I arrived at 6am, and left the market exhausted but exhilarated at about 4pm. I hauled produce, set up tents, talked to customers and just watched in awe as the thriving market community swirled around me.\u003c/p>\n\u003cp>I didn't know the import that day would have. In hindsight, I realize it was the beginning of everything: of long-time relationships with farmers at the market, of a passion about local food that would lead to my blog, to being published nationally, to friendships among a community of like-minded folks that would change the course of my career and my social life. It was a rare moment that changed the course of my life.\u003c/p>\n\u003cp>At the hub of my memory was a kind, funny, brilliant farmer who was willing to answer any question honestly. And when I say \"honestly,\" I mean it. Nigel didn't always give the politically correct answer to a question, and often didn't tell me what I wanted to hear. I watched as Nigel left his booth to meet with other farmers, interested not only in selling his produce, but in shaping the way that the market fundamentally worked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My friendship with Nigel and the entire Eatwell Farm community continued. To be honest, I breathed a sigh of relief on my very last trip to the farmers market this past December that Nigel wasn't there; the idea of that good-bye was just too difficult.\u003c/p>\n\u003cp>And I'm not the only one so affected by Nigel and Eatwell Farm. So many people have a specific affinity for Nigel that is separate from the terrific produce and eggs that his farm brings to market. We've stood in admiration as we learn how well he treats his workers, we've watched his twin boys grow up at the market, and we welcomed his wife Lorraine (of \u003ca href=\"http://drinkwellsoda.typepad.com/\">Drinkwell Soda\u003c/a>) into the market community recently.\u003c/p>\n\u003cp>That's why it's been such a blow in the past month to learn that Nigel has stage 3 multiple myeloma, which is a type of cancer of the bone marrow. He has spent most of January having radiation on his spinal column and treatments to force a retreat of the cancer. And it seems to be working. The latest I've heard is that the cancer is responding well to the treatments, and instead of heavy duty chemotherapy, Nigel will soon be starting a more mild form of chemo.\u003c/p>\n\u003cp>As anyone who has spent time talking to farmers knows, Nigel is lucky to have health insurance. The financial realities of providing good, healthy food to the public—even at a place like the Ferry Plaza Farmers Market—means slim margins, and personal health insurance is often last on a long list of priorities. However, the Walker family is still facing significant costs associated with his care that are not being covered by insurance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you are so moved—if you can relate to the effect of Eatwell Farm on the Bay Area scene, or you have a personal connection with Nigel—there are a few ways that you can help Eatwell Farm during this time.\u003c/p>\n\u003cul>\n\u003cli>CUESA, the organization that runs the Ferry Plaza Farmers Market, is hosting a \u003ca href=\"http://nigelwalkerbenefit.eventbrite.com/\">fundraiser\u003c/a> in conjunction with Tacolicious this Sunday, February 26. One hundred percent of the proceeds for this fundraising reception will go to Nigel and his family. It's sure to be a fun evening.\u003c/li>\n\u003cli>Keep apprised of Nigel's health, and any needs of the family, on the \u003ca href=\"https://www.facebook.com/pages/Eatwell-Farm/105745693612\">Eatwell Farm Facebook Page\u003c/a>.\u003c/li>\n\u003cli>\nDonate to the medical bill fund via \u003ca href=\"http://www.crowdrise.com/NigelWalkerFund\">Crowdrise\u003c/a>.\n\u003c/li>\n\u003cli>\nEncourage friends and family to try out a \u003ca href=\"http://www.eatwell.com/new-members/csa-faq/\">CSA box\u003c/a> from Eatwell. The Walker family and the Eatwell Farm family is ensuring that delicious produce is still being grown and sold during this difficult time and one thing we can do to support the farm is to ensure that the produce sells out.\n\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Nigel400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Nigel400.jpg\" alt=\"Nigel Walker is the farmer of Eatwell Farm in Dixon, California.\" title=\"Nigel Walker is the farmer of Eatwell Farm in Dixon, California.\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-39257\">\u003c/a> I recently moved out of San Francisco after twelve years. It was a long goodbye with tons of get-togethers, there was a lot of dust as I rummaged through long-forgotten drawers, and many, many tears were shed. On the last Saturday I was in the city, I was packing a box of old journals. I flipped one open and saw the following note from June 7, 2003.\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>\"First day working at the farmers market. Head spinning, so many things to say. Working behind the scenes is so different than being a customer. Happy.\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>I remember that day pretty vividly. The Ferry Plaza Farmers Market had just opened in its new location six weeks prior, and I had learned from a friend that Nigel Walker of \u003ca href=\"http://eatwell.com/\">Eatwell Farm\u003c/a> was looking for someone new to work at the booth. Up until this point, I was a regular customer when the market was on Green Street, and was quickly becoming fond of the farmers and vendors. I had learned to love green garlic from Eatwell, and often gave my money to Nigel's five-year-old twins as they learned how to make change.\u003c/p>\n\u003cp>Working at the market that first day was long, hard work. I arrived at 6am, and left the market exhausted but exhilarated at about 4pm. I hauled produce, set up tents, talked to customers and just watched in awe as the thriving market community swirled around me.\u003c/p>\n\u003cp>I didn't know the import that day would have. In hindsight, I realize it was the beginning of everything: of long-time relationships with farmers at the market, of a passion about local food that would lead to my blog, to being published nationally, to friendships among a community of like-minded folks that would change the course of my career and my social life. It was a rare moment that changed the course of my life.\u003c/p>\n\u003cp>At the hub of my memory was a kind, funny, brilliant farmer who was willing to answer any question honestly. And when I say \"honestly,\" I mean it. Nigel didn't always give the politically correct answer to a question, and often didn't tell me what I wanted to hear. I watched as Nigel left his booth to meet with other farmers, interested not only in selling his produce, but in shaping the way that the market fundamentally worked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My friendship with Nigel and the entire Eatwell Farm community continued. To be honest, I breathed a sigh of relief on my very last trip to the farmers market this past December that Nigel wasn't there; the idea of that good-bye was just too difficult.\u003c/p>\n\u003cp>And I'm not the only one so affected by Nigel and Eatwell Farm. So many people have a specific affinity for Nigel that is separate from the terrific produce and eggs that his farm brings to market. We've stood in admiration as we learn how well he treats his workers, we've watched his twin boys grow up at the market, and we welcomed his wife Lorraine (of \u003ca href=\"http://drinkwellsoda.typepad.com/\">Drinkwell Soda\u003c/a>) into the market community recently.\u003c/p>\n\u003cp>That's why it's been such a blow in the past month to learn that Nigel has stage 3 multiple myeloma, which is a type of cancer of the bone marrow. He has spent most of January having radiation on his spinal column and treatments to force a retreat of the cancer. And it seems to be working. The latest I've heard is that the cancer is responding well to the treatments, and instead of heavy duty chemotherapy, Nigel will soon be starting a more mild form of chemo.\u003c/p>\n\u003cp>As anyone who has spent time talking to farmers knows, Nigel is lucky to have health insurance. The financial realities of providing good, healthy food to the public—even at a place like the Ferry Plaza Farmers Market—means slim margins, and personal health insurance is often last on a long list of priorities. However, the Walker family is still facing significant costs associated with his care that are not being covered by insurance. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you are so moved—if you can relate to the effect of Eatwell Farm on the Bay Area scene, or you have a personal connection with Nigel—there are a few ways that you can help Eatwell Farm during this time.\u003c/p>\n\u003cul>\n\u003cli>CUESA, the organization that runs the Ferry Plaza Farmers Market, is hosting a \u003ca href=\"http://nigelwalkerbenefit.eventbrite.com/\">fundraiser\u003c/a> in conjunction with Tacolicious this Sunday, February 26. One hundred percent of the proceeds for this fundraising reception will go to Nigel and his family. It's sure to be a fun evening.\u003c/li>\n\u003cli>Keep apprised of Nigel's health, and any needs of the family, on the \u003ca href=\"https://www.facebook.com/pages/Eatwell-Farm/105745693612\">Eatwell Farm Facebook Page\u003c/a>.\u003c/li>\n\u003cli>\nDonate to the medical bill fund via \u003ca href=\"http://www.crowdrise.com/NigelWalkerFund\">Crowdrise\u003c/a>.\n\u003c/li>\n\u003cli>\nEncourage friends and family to try out a \u003ca href=\"http://www.eatwell.com/new-members/csa-faq/\">CSA box\u003c/a> from Eatwell. The Walker family and the Eatwell Farm family is ensuring that delicious produce is still being grown and sold during this difficult time and one thing we can do to support the farm is to ensure that the produce sells out.\n\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: The Changing Face of Farming",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201131000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCalifFarmer.jpg\" alt=\"A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: David McNew/Getty Images\" title=\"A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: David McNew/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37656\">\u003c/a>Officials say the average farmer in California is nearly 60 years old -- and nearly 20 percent are older than 70. They say without an influx of younger and more ethnically diverse farmers, the state's $37 billion industry will suffer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201131000\">KQED's Forum\u003c/a> discusses the graying of the agriculture industry in a broadcast from our Sacramento studios.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201131000\">Original Broadcast:\u003c/a> Fri, Jan 13, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201131000.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/R201201131000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\nG\u003cstrong>uests:\u003c/strong>\n\u003cli>Craig McNamara, president of the California State Board of Food and Agriculture, owner of Sierra Orchards and president and founder of the Center for Land Based Learning\u003c/li>\n\u003cli>Emma Torbert, farmer and partner at The Cloverleaf at Bridgeway Farms\u003c/li>\n\u003cli>Rich Collins, farmer and owner of California Vegetable Specialties\u003c/li>\n\u003cli>Thomas Vang, outreach specialist with the Lao Family Community of Stockton\u003c/li>\n\u003cli>Tony Serrano, general manager of ALBA Organics\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://californiafarmlink.org/joomla/index.php?option=com_content&task=section&id=4&Itemid=29\">California FarmLink\u003c/a>: at CaliforniaFarmLink.org\u003c/li>\n\u003cli>\u003ca href=\"http://landbasedlearning.org/\">The Center for Land-Based Learning:\u003c/a> at LandBasedLearning.org\u003c/li>\n\u003cli>\u003ca href=\"http://sfp.ucdavis.edu/\">The UC Small Farm Program:\u003c/a> at UCDavis.edu\u003c/li>\n\u003cli>\u003ca href=\"http://www.albafarmers.org/\">The Agriculture and Land-Based Training Association (ALBA):\u003c/a> at AlbaFarmers.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.laofamilyofstockton.org/\">About the Lao Family Community of Stockton:\u003c/a> at LaoFamilyofStockton.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.ecofarmconference.org/\">EcoFarm Conference:\u003c/a> at ecofarmconference.org\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Officials say the average farmer in California is nearly 60 years old -- and nearly 20 percent are older than 70. They say without an influx of younger and more ethnically diverse farmers, the state's $37 billion industry will suffer.\r\n\r\nKQED's Forum discusses the graying of the agriculture industry in a broadcast from our Sacramento studios.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201131000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCalifFarmer.jpg\" alt=\"A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: David McNew/Getty Images\" title=\"A farmer plows a field near the town of Arvin, southeast of Bakersfield, California. Photo: David McNew/Getty Images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37656\">\u003c/a>Officials say the average farmer in California is nearly 60 years old -- and nearly 20 percent are older than 70. They say without an influx of younger and more ethnically diverse farmers, the state's $37 billion industry will suffer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201131000\">KQED's Forum\u003c/a> discusses the graying of the agriculture industry in a broadcast from our Sacramento studios.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201131000\">Original Broadcast:\u003c/a> Fri, Jan 13, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201131000.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/R201201131000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\nG\u003cstrong>uests:\u003c/strong>\n\u003cli>Craig McNamara, president of the California State Board of Food and Agriculture, owner of Sierra Orchards and president and founder of the Center for Land Based Learning\u003c/li>\n\u003cli>Emma Torbert, farmer and partner at The Cloverleaf at Bridgeway Farms\u003c/li>\n\u003cli>Rich Collins, farmer and owner of California Vegetable Specialties\u003c/li>\n\u003cli>Thomas Vang, outreach specialist with the Lao Family Community of Stockton\u003c/li>\n\u003cli>Tony Serrano, general manager of ALBA Organics\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://californiafarmlink.org/joomla/index.php?option=com_content&task=section&id=4&Itemid=29\">California FarmLink\u003c/a>: at CaliforniaFarmLink.org\u003c/li>\n\u003cli>\u003ca href=\"http://landbasedlearning.org/\">The Center for Land-Based Learning:\u003c/a> at LandBasedLearning.org\u003c/li>\n\u003cli>\u003ca href=\"http://sfp.ucdavis.edu/\">The UC Small Farm Program:\u003c/a> at UCDavis.edu\u003c/li>\n\u003cli>\u003ca href=\"http://www.albafarmers.org/\">The Agriculture and Land-Based Training Association (ALBA):\u003c/a> at AlbaFarmers.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.laofamilyofstockton.org/\">About the Lao Family Community of Stockton:\u003c/a> at LaoFamilyofStockton.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.ecofarmconference.org/\">EcoFarm Conference:\u003c/a> at ecofarmconference.org\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\" alt=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" title=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-35893\">\u003c/a>\u003cbr>\n\u003cem>Tomato pickers in Immokalee, Florida. Photo: Scott Robertson\u003c/em> \u003c/p>\n\u003cp>As the nation's annual food fest approaches, let's take a moment to \u003ca href=\"http://www.huffingtonpost.com/mark-muller/honoring-the-hands-that-p_b_947001.html\">express gratitude for farmworkers\u003c/a>, the hard-working field hands who grow and harvest the abundance we're about to eat on Thanksgiving.\u003c/p>\n\u003cp>It's so easy in the food-obsessed Bay Area to focus on whether our D.I.Y., made-from-scratch meals are perfect or if the raw ingredients of our culinary creations have a pristine pedigree. \u003c/p>\n\u003cp>But enough food narcissism already: let's talk about the plight of the people who make this holiday possible.\u003c/p>\n\u003cul>\n\u003cstrong>Some food for thought:\u003c/strong>\n\u003cli>Check out the videos from the recent conference \u003ca href=\"http://www.tedxfruitvale.org/\">TedxFruitvale: Harvesting Change\u003c/a> hosted by the foundation wing of the sustainable-food focused \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> (BAMCO). The event, held at Mills College in Oakland, revealed in sharp relief and from first-hand accounts the back-breaking labor of those in the fields, many of whom are still exposed to life-threatening pesticides and labor in shocking conditions. But this day-long event was anything but a downer: The program also highlighted farmworker success stories and alternative ownership models to BigAg.\n\u003cp>The well-curated program (hat tip to BAMCO's Maisie Greenawalt, Bonnie Powell, Haven Bourque and crew) featured \u003ca href=\"http://www.tedxfruitvale.org/speakers/\">a diverse group of speakers\u003c/a> that went well beyond the usual suspects who typically wax on at such meet ups -- along with great food, good music, and an inclusive vibe. There were breast-feeding activists and Spanish-speaking farmhands and everyone found a place on the stage and at the table.\u003c/p>\n\u003cp>Recurring themes from the day: Hard work, determination in the face of adversity, and the importance of family ties, which seems fitting to mention in a Thanksgiving post. Local organic farmers' market regular \u003ca href=\"http://www.oliveto.com/ourcommunity/farmers/catalan-farms-profile\">Maria Catalán\u003c/a>, one of the first Latina farm owners in the country, talked about giving back to her community and the pleasures of working with her children, as did \u003ca href=\"http://www.cejavineyards.com/\">Napa grape grower and wine maker\u003c/a> \u003ca href=\"http://www.cejavineyards.com/The-Family/Amelia-Morn-Ceja---President-\">Amelia Ceja\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/V21JiiP-CvI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Adelfo Antonio of \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> recounted the benefits of working on a unionized organic farm (one with panoramic ocean views, no less). Former farmworker, José Gutierrez, who once toiled alongside his father in the fields now studies agromedicine, so that workers like his dad can have a healthier life. Reporter Roberto Romano simply let his film \u003ca href=\"http://urobertoromano.com/\">\u003cem>La Cosecha\u003c/em>/The Harvest\u003c/a>, which chronicles the plight of three teenage migrant workers, speak for itself.\u003c/p>\u003c/li>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3QB-mHPOhOM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cli>Stay tuned for the pending posting of the \u003ca href=\"http://vimeo.com/esyproject/videos\">Edible Education 101\u003c/a> lecture that included \u003cem>Fast Food Nation\u003c/em> author \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>. Not one to mince words, Schlosser says simply that racism is at the heart of the long history of exploitation and abuse that characterizes farmworkers' struggles. He urges us all to stop being consumers, start being citizens, and take some personal responsibility for what we eat.\n\u003cp>Also speaking that evening, the man Schlosser refers to as the next \u003ca href=\"http://www.ufw.org/_page.php?inc=history/07.html&menu=research\">Cesar Chavez\u003c/a>, \u003ca href=\"http://motherjones.com/politics/2004/07/power-pickers\">Lucas Benitez\u003c/a>, co-founder of the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW), an organized group of tomato pickers from Florida who have made great strides in improving simply horrendous living and working conditions for produce pickers. (A detailed account of the squalor, abuse, and danger these workers encounter can be found in \u003cem>Tomatoland\u003c/em> by \u003ca href=\"http://politicsoftheplate.com/?page_id=2\">Barry Estabrook\u003c/a>, who first brought national attention to this issue in a James Beard \u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">award-winning story\u003c/a> for the late \u003cem>Gourmet\u003c/em> magazine.)\u003c/p>\n\u003cp>In the past decade, the CIW's widely cited \u003ca href=\"http://www.ciw-online.org/101.html\">Campaign For Fair Food\u003c/a> has forced major fast food restaurants, food service companies, and tomato growers to agree to a pay increase for workers and a code of conduct that recognizes workers' rights. (Still to come to the table: grocery store chains such as \u003ca href=\"http://www.kroger.com/Pages/default.aspx\">Kroger\u003c/a>, \u003ca href=\"http://www.publix.com/\">Publix\u003c/a>, \u003ca href=\"http://www.walmart.com/\">Walmart\u003c/a>, and \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>, see below.) The Oakland-based \u003ca href=\"http://justharvestusa.org/index.html\">Just Harvest USA\u003c/a> is a CIW partner and works on fair food campaigns close to home.\u003c/p>\n\u003c/li>\u003cli>Take action: Get to know your local farmers. Visit your favorite farms (a \u003ca href=\"http://www.berkeleyside.com/2011/09/23/farm-to-fork-tours-spotlight-local-green-businesses/\">green tour guide\u003c/a> has been amazed to discover how many people -- Bay Area residents no less -- have never set foot on a farm.)\n\u003cp>Even heavy hitters like farmer friend \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, who herself had \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">a recent epiphany about the plight of farmworkers\u003c/a>, are showing support for farmworkers' struggles. Waters sent \u003ca href=\"http://www.indybay.org/newsitems/2011/11/05/18697714.php\">snacks from Chez Panisse to feed protesters\u003c/a> at the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">Trader Joe's rally (covered on Bay Area Bites)\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-downtown560.jpg\" alt=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" title=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35896\">\u003c/a>\u003cbr>\n\u003cem>Protest \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">march to Trader Joe's\u003c/a> for farmworker justice in Oakland. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cli> Try farming: Got what it takes to harvest in the heat under difficult conditions for low pay and no benefits? The \u003ca href=\"http://www.ufw.org/\">United Farm Workers\u003c/a> invites American citizens who think immigrant and undocumented farm workers are stealing all the good jobs to sign up for field work as part of their \u003ca href=\"http://www.takeourjobs.org/\">Take Our Jobs\u003c/a> campaign, which caught the attention of \u003ca href=\"http://www.colbertnation.com/the-colbert-report-videos/340925/july-08-2010/arturo-rodriguez\">The Colbert Report\u003c/a>, among others, last year.\u003c/li>\n\u003c/ul>\n\u003cp>Have ideas about how to stay connected to farmworkers and their concerns? Bring 'em on below.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Oh, and Happy Thanksgiving.\u003c/p>\n\n",
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"excerpt": "On Thanksgiving, the biggest feast of the year, it's time to show gratitude for the people who grow and harvest our food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/scottrobertson-farmworkers.jpg\" alt=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" title=\"Tomato pickers in Immokalee, Florida. Photo by Scott Robertson \" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-35893\">\u003c/a>\u003cbr>\n\u003cem>Tomato pickers in Immokalee, Florida. Photo: Scott Robertson\u003c/em> \u003c/p>\n\u003cp>As the nation's annual food fest approaches, let's take a moment to \u003ca href=\"http://www.huffingtonpost.com/mark-muller/honoring-the-hands-that-p_b_947001.html\">express gratitude for farmworkers\u003c/a>, the hard-working field hands who grow and harvest the abundance we're about to eat on Thanksgiving.\u003c/p>\n\u003cp>It's so easy in the food-obsessed Bay Area to focus on whether our D.I.Y., made-from-scratch meals are perfect or if the raw ingredients of our culinary creations have a pristine pedigree. \u003c/p>\n\u003cp>But enough food narcissism already: let's talk about the plight of the people who make this holiday possible.\u003c/p>\n\u003cul>\n\u003cstrong>Some food for thought:\u003c/strong>\n\u003cli>Check out the videos from the recent conference \u003ca href=\"http://www.tedxfruitvale.org/\">TedxFruitvale: Harvesting Change\u003c/a> hosted by the foundation wing of the sustainable-food focused \u003ca href=\"http://www.bamco.com/\">Bon Appétit Management Company\u003c/a> (BAMCO). The event, held at Mills College in Oakland, revealed in sharp relief and from first-hand accounts the back-breaking labor of those in the fields, many of whom are still exposed to life-threatening pesticides and labor in shocking conditions. But this day-long event was anything but a downer: The program also highlighted farmworker success stories and alternative ownership models to BigAg.\n\u003cp>The well-curated program (hat tip to BAMCO's Maisie Greenawalt, Bonnie Powell, Haven Bourque and crew) featured \u003ca href=\"http://www.tedxfruitvale.org/speakers/\">a diverse group of speakers\u003c/a> that went well beyond the usual suspects who typically wax on at such meet ups -- along with great food, good music, and an inclusive vibe. There were breast-feeding activists and Spanish-speaking farmhands and everyone found a place on the stage and at the table.\u003c/p>\n\u003cp>Recurring themes from the day: Hard work, determination in the face of adversity, and the importance of family ties, which seems fitting to mention in a Thanksgiving post. Local organic farmers' market regular \u003ca href=\"http://www.oliveto.com/ourcommunity/farmers/catalan-farms-profile\">Maria Catalán\u003c/a>, one of the first Latina farm owners in the country, talked about giving back to her community and the pleasures of working with her children, as did \u003ca href=\"http://www.cejavineyards.com/\">Napa grape grower and wine maker\u003c/a> \u003ca href=\"http://www.cejavineyards.com/The-Family/Amelia-Morn-Ceja---President-\">Amelia Ceja\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/V21JiiP-CvI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Adelfo Antonio of \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> recounted the benefits of working on a unionized organic farm (one with panoramic ocean views, no less). Former farmworker, José Gutierrez, who once toiled alongside his father in the fields now studies agromedicine, so that workers like his dad can have a healthier life. Reporter Roberto Romano simply let his film \u003ca href=\"http://urobertoromano.com/\">\u003cem>La Cosecha\u003c/em>/The Harvest\u003c/a>, which chronicles the plight of three teenage migrant workers, speak for itself.\u003c/p>\u003c/li>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3QB-mHPOhOM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cli>Stay tuned for the pending posting of the \u003ca href=\"http://vimeo.com/esyproject/videos\">Edible Education 101\u003c/a> lecture that included \u003cem>Fast Food Nation\u003c/em> author \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>. Not one to mince words, Schlosser says simply that racism is at the heart of the long history of exploitation and abuse that characterizes farmworkers' struggles. He urges us all to stop being consumers, start being citizens, and take some personal responsibility for what we eat.\n\u003cp>Also speaking that evening, the man Schlosser refers to as the next \u003ca href=\"http://www.ufw.org/_page.php?inc=history/07.html&menu=research\">Cesar Chavez\u003c/a>, \u003ca href=\"http://motherjones.com/politics/2004/07/power-pickers\">Lucas Benitez\u003c/a>, co-founder of the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW), an organized group of tomato pickers from Florida who have made great strides in improving simply horrendous living and working conditions for produce pickers. (A detailed account of the squalor, abuse, and danger these workers encounter can be found in \u003cem>Tomatoland\u003c/em> by \u003ca href=\"http://politicsoftheplate.com/?page_id=2\">Barry Estabrook\u003c/a>, who first brought national attention to this issue in a James Beard \u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">award-winning story\u003c/a> for the late \u003cem>Gourmet\u003c/em> magazine.)\u003c/p>\n\u003cp>In the past decade, the CIW's widely cited \u003ca href=\"http://www.ciw-online.org/101.html\">Campaign For Fair Food\u003c/a> has forced major fast food restaurants, food service companies, and tomato growers to agree to a pay increase for workers and a code of conduct that recognizes workers' rights. (Still to come to the table: grocery store chains such as \u003ca href=\"http://www.kroger.com/Pages/default.aspx\">Kroger\u003c/a>, \u003ca href=\"http://www.publix.com/\">Publix\u003c/a>, \u003ca href=\"http://www.walmart.com/\">Walmart\u003c/a>, and \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>, see below.) The Oakland-based \u003ca href=\"http://justharvestusa.org/index.html\">Just Harvest USA\u003c/a> is a CIW partner and works on fair food campaigns close to home.\u003c/p>\n\u003c/li>\u003cli>Take action: Get to know your local farmers. Visit your favorite farms (a \u003ca href=\"http://www.berkeleyside.com/2011/09/23/farm-to-fork-tours-spotlight-local-green-businesses/\">green tour guide\u003c/a> has been amazed to discover how many people -- Bay Area residents no less -- have never set foot on a farm.)\n\u003cp>Even heavy hitters like farmer friend \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>, who herself had \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">a recent epiphany about the plight of farmworkers\u003c/a>, are showing support for farmworkers' struggles. Waters sent \u003ca href=\"http://www.indybay.org/newsitems/2011/11/05/18697714.php\">snacks from Chez Panisse to feed protesters\u003c/a> at the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">Trader Joe's rally (covered on Bay Area Bites)\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-downtown560.jpg\" alt=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" title=\"Protest march for farmworker justice in Oakland. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35896\">\u003c/a>\u003cbr>\n\u003cem>Protest \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/07/oakland-march-calls-on-trader-joes-to-support-rights-for-farmworkers/\">march to Trader Joe's\u003c/a> for farmworker justice in Oakland. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cli> Try farming: Got what it takes to harvest in the heat under difficult conditions for low pay and no benefits? The \u003ca href=\"http://www.ufw.org/\">United Farm Workers\u003c/a> invites American citizens who think immigrant and undocumented farm workers are stealing all the good jobs to sign up for field work as part of their \u003ca href=\"http://www.takeourjobs.org/\">Take Our Jobs\u003c/a> campaign, which caught the attention of \u003ca href=\"http://www.colbertnation.com/the-colbert-report-videos/340925/july-08-2010/arturo-rodriguez\">The Colbert Report\u003c/a>, among others, last year.\u003c/li>\n\u003c/ul>\n\u003cp>Have ideas about how to stay connected to farmworkers and their concerns? Bring 'em on below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "13 Ways of Looking at a Brussels Sprout",
"title": "13 Ways of Looking at a Brussels Sprout",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Oakland March Calls on Trader Joe's to Support Rights for Farmworkers",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/downtown560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/downtown560a.jpg\" alt=\"March for Farmworker Justice in Oakland on 11-6-11\" title=\"March for Farmworker Justice in Oakland on 11-6-11\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35154\">\u003c/a>\u003c/p>\n\u003cp>On Sunday the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW); participants of the Community Food Security Coalition's \u003ca href=\"http://communityfoodconference.org/15/\">Food Justice conference\u003c/a> and Bay Area community allies marched in Oakland for farmworker justice. The destination was \u003ca href=\"http://www.traderjoes.com/index.asp\">Trader Joe's\u003c/a> where the group planned to deliver a letter, calling on the company to support human rights for farmworkers, specifically the workers who harvest tomatoes sold in their stores. The CIW's \u003ca href=\"http://ciw-online.org/101.html#cff\">Campaign for Fair Food\u003c/a> has gotten commitments from other food industry corporations (including Taco Bell, McDonald's, Subway, Bon Appétit Management Co. and Whole Foods) to provide a \u003ca href=\"http://www.youtube.com/watch?v=VURs-rsi_KQ\">penny-per-pound increase\u003c/a> to raise wages for tomato harvesters and to use suppliers that abide by a strict code of conduct for farmworkers. Trader Joe's has been repeatedly called on to support these efforts but has not been willing to sign an agreement with CIW. TJ's made a \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=60\">statement regarding the issue\u003c/a> on 10/21/11 (posted on website 10/23/11) and \u003ca href=\"http://www.ciw-online.org/ciw_response_to_TJ_1021.html\">CIW responded\u003c/a>. CIW basically claims that TJ's solutions are not verifiable and lack accountability. Since the public image of Trader Joe's relies on being politically correct and it ranks as a \u003ca href=\"http://ethisphere.com/wme2010/\">top ethical company\u003c/a> the marchers' messaging calls into question the company's lack of transparency and potential hypocrisy: \"Traitor Joe's - a wolf in sheep's clothing?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wolf-sheeps-clothing560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wolf-sheeps-clothing560.jpg\" alt=\"Traitor Joes - A Wolf in Sheeps Clothing\" title=\"Traitor Joes - A Wolf in Sheeps Clothing\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35155\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/H2UERrmLU7I\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\n\u003cem>Lucas Benitez from the Coalition of Immokalee Workers addresses the participants at the beginning of the march\u003c/em>\u003c/p>\n\u003cp> The marchers did not obtain a permit so they peacefully marched along the sidewalk for two miles from the Marriott in downtown Oakland where the Food Justice conference was being held, past the Occupy Oakland encampment, along Lake Merritt and concluding the march at the Lakeshore Avenue Trader Joe's. One of the consistent chants reflected the influence of the Occupy movement: \"\u003ca href=\"http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/index.htm\">Trader Joe's owners are the one percent\u003c/a>, one penny more won't even make a dent.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/gcSMDXpGGdk\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Once the marchers arrived at Trader Joe's, Lucas Benitez went inside the store with others to present the management with the letter and explain their intent. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-letter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-letter560.jpg\" alt=\"Lucas Benitez presents letter to Trader Joes Captain Greg\" title=\"Lucas Benitez presents letter to Trader Joes Captain Greg\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35161\">\u003c/a>\u003cbr>\n\u003cem>Lucas Benitez presents letter to Greg, a Trader Joe Captain at Trader Joe's on Lakeshore Ave. in Oakland\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the marchers chanted in front of the store.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/JeYc59rdZFI\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It will be interesting to see how Trader Joe's responds to the continued efforts of the Coalition of Immokalee Workers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157628073546266\" title=\"March for Farmworker Justice in Oakland - Destination Trader Joe's\">\u003cimg src=\"https://farm7.staticflickr.com/6056/6322107592_fe4f8aa59b_b.jpg\" width=\"1000\" height=\"669\" alt=\"March for Farmworker Justice in Oakland - Destination Trader Joe's\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cul>\n\u003cstrong>Related Posts and Videos:\u003c/strong>\n\u003cli>\u003ca href=\"http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/index.htm\">Inside the secret world of Trader Joe's - Full Version\u003c/a> (8/23/10, by Beth Kowitt, CNN Money - FORTUNE)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grist.org/industrial-agriculture/2011-02-10-is-quirky-grocery-chain-short-changing-farmworker-justice\">Why is Trader Joe’s short-changing farmworker justice?\u003c/a> (2/15/11, by Sean Sellers, Grist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=VURs-rsi_KQ\">Coalition of Immokalee Workers YouTube Channel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.gaycitynews.com/articles/2010/08/11/news/doc4c630ed5ab347625543692.txt\">Protest Questions Human Cost of Trader Joe’s Cheap Tomatoes\u003c/a> (8/11/10, by Bonnie Rosenstock & Scott Stiffler, Chelsea Now)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2011/01/19/us/19farm.html?_r=3&ref=us\">After Long Fight, Farmworkers in Florida Win an Increase in Pay\u003c/a> (1/18/11, by Kristofer Rios, NYTimes)\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">Politics of the Plate: The Price of Tomatoes\u003c/a> (3/09, Barry Estabrook, Gourmet)\u003c/li>\n\u003cli>\u003ca href=\"http://politicsoftheplate.com/?page_id=831\">Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit\u003c/a> (Published 6/7/11, Barry Estabrook)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "On Sunday the Coalition of Immokalee Workers (CIW); participants of the Food Justice conference and Bay Area community allies marched in Oakland for farmworker justice. The destination was Trader Joe's where the group planned deliver a letter, calling on the company to support human rights for farmworkers, specifically the workers who harvest tomatoes sold in their stores.",
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"description": "On Sunday the Coalition of Immokalee Workers (CIW); participants of the Food Justice conference and Bay Area community allies marched in Oakland for farmworker justice. The destination was Trader Joe's where the group planned deliver a letter, calling on the company to support human rights for farmworkers, specifically the workers who harvest tomatoes sold in their stores.",
"title": "Oakland March Calls on Trader Joe's to Support Rights for Farmworkers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/downtown560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/downtown560a.jpg\" alt=\"March for Farmworker Justice in Oakland on 11-6-11\" title=\"March for Farmworker Justice in Oakland on 11-6-11\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35154\">\u003c/a>\u003c/p>\n\u003cp>On Sunday the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Workers\u003c/a> (CIW); participants of the Community Food Security Coalition's \u003ca href=\"http://communityfoodconference.org/15/\">Food Justice conference\u003c/a> and Bay Area community allies marched in Oakland for farmworker justice. The destination was \u003ca href=\"http://www.traderjoes.com/index.asp\">Trader Joe's\u003c/a> where the group planned to deliver a letter, calling on the company to support human rights for farmworkers, specifically the workers who harvest tomatoes sold in their stores. The CIW's \u003ca href=\"http://ciw-online.org/101.html#cff\">Campaign for Fair Food\u003c/a> has gotten commitments from other food industry corporations (including Taco Bell, McDonald's, Subway, Bon Appétit Management Co. and Whole Foods) to provide a \u003ca href=\"http://www.youtube.com/watch?v=VURs-rsi_KQ\">penny-per-pound increase\u003c/a> to raise wages for tomato harvesters and to use suppliers that abide by a strict code of conduct for farmworkers. Trader Joe's has been repeatedly called on to support these efforts but has not been willing to sign an agreement with CIW. TJ's made a \u003ca href=\"http://www.traderjoes.com/about/customer-updates-responses.asp?i=60\">statement regarding the issue\u003c/a> on 10/21/11 (posted on website 10/23/11) and \u003ca href=\"http://www.ciw-online.org/ciw_response_to_TJ_1021.html\">CIW responded\u003c/a>. CIW basically claims that TJ's solutions are not verifiable and lack accountability. Since the public image of Trader Joe's relies on being politically correct and it ranks as a \u003ca href=\"http://ethisphere.com/wme2010/\">top ethical company\u003c/a> the marchers' messaging calls into question the company's lack of transparency and potential hypocrisy: \"Traitor Joe's - a wolf in sheep's clothing?\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wolf-sheeps-clothing560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/wolf-sheeps-clothing560.jpg\" alt=\"Traitor Joes - A Wolf in Sheeps Clothing\" title=\"Traitor Joes - A Wolf in Sheeps Clothing\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35155\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/H2UERrmLU7I\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\n\u003cem>Lucas Benitez from the Coalition of Immokalee Workers addresses the participants at the beginning of the march\u003c/em>\u003c/p>\n\u003cp> The marchers did not obtain a permit so they peacefully marched along the sidewalk for two miles from the Marriott in downtown Oakland where the Food Justice conference was being held, past the Occupy Oakland encampment, along Lake Merritt and concluding the march at the Lakeshore Avenue Trader Joe's. One of the consistent chants reflected the influence of the Occupy movement: \"\u003ca href=\"http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/index.htm\">Trader Joe's owners are the one percent\u003c/a>, one penny more won't even make a dent.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/gcSMDXpGGdk\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Once the marchers arrived at Trader Joe's, Lucas Benitez went inside the store with others to present the management with the letter and explain their intent. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-letter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/traderjoes-letter560.jpg\" alt=\"Lucas Benitez presents letter to Trader Joes Captain Greg\" title=\"Lucas Benitez presents letter to Trader Joes Captain Greg\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-35161\">\u003c/a>\u003cbr>\n\u003cem>Lucas Benitez presents letter to Greg, a Trader Joe Captain at Trader Joe's on Lakeshore Ave. in Oakland\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the marchers chanted in front of the store.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/JeYc59rdZFI\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It will be interesting to see how Trader Joe's responds to the continued efforts of the Coalition of Immokalee Workers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157628073546266\" title=\"March for Farmworker Justice in Oakland - Destination Trader Joe's\">\u003cimg src=\"https://farm7.staticflickr.com/6056/6322107592_fe4f8aa59b_b.jpg\" width=\"1000\" height=\"669\" alt=\"March for Farmworker Justice in Oakland - Destination Trader Joe's\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cul>\n\u003cstrong>Related Posts and Videos:\u003c/strong>\n\u003cli>\u003ca href=\"http://money.cnn.com/2010/08/20/news/companies/inside_trader_joes_full_version.fortune/index.htm\">Inside the secret world of Trader Joe's - Full Version\u003c/a> (8/23/10, by Beth Kowitt, CNN Money - FORTUNE)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grist.org/industrial-agriculture/2011-02-10-is-quirky-grocery-chain-short-changing-farmworker-justice\">Why is Trader Joe’s short-changing farmworker justice?\u003c/a> (2/15/11, by Sean Sellers, Grist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.youtube.com/watch?v=VURs-rsi_KQ\">Coalition of Immokalee Workers YouTube Channel\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.gaycitynews.com/articles/2010/08/11/news/doc4c630ed5ab347625543692.txt\">Protest Questions Human Cost of Trader Joe’s Cheap Tomatoes\u003c/a> (8/11/10, by Bonnie Rosenstock & Scott Stiffler, Chelsea Now)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2011/01/19/us/19farm.html?_r=3&ref=us\">After Long Fight, Farmworkers in Florida Win an Increase in Pay\u003c/a> (1/18/11, by Kristofer Rios, NYTimes)\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes\">Politics of the Plate: The Price of Tomatoes\u003c/a> (3/09, Barry Estabrook, Gourmet)\u003c/li>\n\u003cli>\u003ca href=\"http://politicsoftheplate.com/?page_id=831\">Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit\u003c/a> (Published 6/7/11, Barry Estabrook)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Ketchup",
"title": "Homemade Ketchup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Last chance for tomatoes! Now's the time to get your final fill of summer's bounty, time to buy a bagful and stock the pantry for the long days of kale and pumpkin ahead. Mariquita Farms' \u003ca href=\"http://hosted.verticalresponse.com/815229/2b903c8477/1566091511/b7d94f9069/\">Ladybug Buying Club\u003c/a> will be in residence at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> on Thursday Oct. 6, from 5-7pm, if you want to split a flat with a pal or two. For canning, the best tomatoes aren't the huge splashy heirlooms but the more modest Romas or Early Girls, short on size but dense with punchy flavor and sweetness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\" alt=\"Tomatoes on vine\" title=\"Tomatoes on vine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33856\">\u003c/a>\u003c/p>\n\u003cp>Having participated in a massive can-a-thon of Roma tomatoes last year, I must say I'd rather spend such kitchen time pumping out a product with a few more frills. (For preserving straight-up peeled tomatoes, a vacuum sealer and plenty of freezer space are much more efficient.) Frills like barbecue sauce, or ketchup, especially this well-spiced, un-corn syruped, oven-roasted version, as good on a steak as a burger, on French fries or scrambled eggs. I put this out at a recent brunch between the home fries and the salmon eggs Benedict, and the bowl came back scraped clean. \u003c/p>\n\u003cp>Yes, it takes a long time, but the actual hands-on time is short. Some chopping, a little spice-toasting, the occasional stir, and all the rest is simply unattended oven time. A thick puree like this one can scorch and splatter when you try to cook it down, however slowly, on the top of the stove. Here, a slow roast concentrates the tomatoes without carbonizing them, while a final, brief stovetop cooking melds the flavors.\u003c/p>\n\u003cp>You could up the amount of vinegar, sugar, onions, and heat, add some molasses, and make into something more like barbecue sauce, even replacing the tomatoes with late-season plums. You can start with this spice mixture, then add more or less as your taste commands. A pinch of cardamom, some cayenne pepper for zing, more ginger, whatever you like. You can even put it in a red plastic squirt bottle, just like at your favorite burger joint. In this case, it really \u003ca href=\"http://en.wikipedia.org/wiki/Ketchup_as_a_vegetable\">is a vegetable.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want to share what you've put up and getting handy tips from other urban-homesteading enthusiasts? The preserving pros at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> (who make a very tasty ketchup of their own) are hosting an \u003ca href=\"http://www.facebook.com/event.php?eid=278999598781072\">Autumnal Recipe Exchange\u003c/a> today, Oct. 2, from 12-5pm in Oakland. Bring samples of what you've been making along with personal recipes to swap. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SLOW-ROASTED AUTUMN KETCHUP\u003c/strong>\u003cbr>\n\u003cstrong>Summary:\u003c/strong> Dress up a meatloaf or a burger with this smooth and saucy ketchup. Slow and steady oven roasting prevents scorching.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lbs small, dense-fleshed tomatoes, such as Romas or Early Girls\u003cbr>\n2 hot peppers, seeded and chopped\u003cbr>\n1 onion, peeled, halved, and sliced\u003cbr>\n8 cloves garlic, peeled and sliced\u003cbr>\n3 quarter-sized slices of fresh ginger, peeled\u003cbr>\n2 tbsp olive oil\u003cbr>\nSalt and freshly ground black pepper, to taste\u003cbr>\n1 cinnamon stick\u003cbr>\n4 whole cloves\u003cbr>\n1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\n1/2 tsp mustard seeds\u003cbr>\n1/2 tsp paprika\u003cbr>\n1/2 tsp smoked paprika (pimenton)\u003cbr>\n1/2 tsp ground allspice\u003cbr>\n1/4 tsp oregano\u003cbr>\n1/4 cup cider vinegar\u003cbr>\n1/4 balsamic vinegar\u003cbr>\n1/3 to 1/2 cup brown sugar, packed\u003cbr>\n1 tablespoon maple syrup\u003cbr>\n2 tablespoons honey\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. In a glass or ceramic 9 x 13 pan, toss tomatoes, peppers, onions, garlic, and ginger together. Drizzle generously with olive oil and sprinkle lightly with salt and black pepper. Break cinnamon stick in half and tuck both halves, plus cloves, into the tomato mixture. Roast, stirring occasionally, for 2 hours, until tomatoes are cooked down and saucy. \u003c/p>\n\u003cp>2. Remove cinnamon stick and cloves. Put tomato mixture through a food mill or push through a strainer to remove skins and make into a smooth puree. \u003c/p>\n\u003cp>3. In a small, heavy frying pan, toast coriander, cumin, and mustard seeds over medium heat for a few minutes, until the mustard seeds begin to pop and the mixture smells toasty. Remove from heat and let cool briefly, then grind to a powder using a mortar and pestle or spice grinder. \u003c/p>\n\u003cp>4. In a bowl, mix spices, tomato puree, vinegar, sugar. Pour mixture back into 9x13 pan and return to oven. Bake, stirring occasionally, until mixture is thickened and flavors have blended, about 1 hour. Taste and adjust seasoning. \u003c/p>\n\u003cp>5. To fully meld the flavors, scrape mixture into a heavy saucepan and cook over medium-low heat, stirring frequently, for 10-15 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Pour into sterilized jars and seal. Or, pour into clean glass jars, let cool, then top with lids and store in the refrigerator. The ketchup is ready to eat right away, but gets better after collecting itself for a few weeks. \u003c/p>\n\n",
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"excerpt": "Time to grab the last of the season's tomatoes and stock up the pantry with slow-roasted homemade ketchup. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last chance for tomatoes! Now's the time to get your final fill of summer's bounty, time to buy a bagful and stock the pantry for the long days of kale and pumpkin ahead. Mariquita Farms' \u003ca href=\"http://hosted.verticalresponse.com/815229/2b903c8477/1566091511/b7d94f9069/\">Ladybug Buying Club\u003c/a> will be in residence at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> on Thursday Oct. 6, from 5-7pm, if you want to split a flat with a pal or two. For canning, the best tomatoes aren't the huge splashy heirlooms but the more modest Romas or Early Girls, short on size but dense with punchy flavor and sweetness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/tomato560.jpg\" alt=\"Tomatoes on vine\" title=\"Tomatoes on vine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33856\">\u003c/a>\u003c/p>\n\u003cp>Having participated in a massive can-a-thon of Roma tomatoes last year, I must say I'd rather spend such kitchen time pumping out a product with a few more frills. (For preserving straight-up peeled tomatoes, a vacuum sealer and plenty of freezer space are much more efficient.) Frills like barbecue sauce, or ketchup, especially this well-spiced, un-corn syruped, oven-roasted version, as good on a steak as a burger, on French fries or scrambled eggs. I put this out at a recent brunch between the home fries and the salmon eggs Benedict, and the bowl came back scraped clean. \u003c/p>\n\u003cp>Yes, it takes a long time, but the actual hands-on time is short. Some chopping, a little spice-toasting, the occasional stir, and all the rest is simply unattended oven time. A thick puree like this one can scorch and splatter when you try to cook it down, however slowly, on the top of the stove. Here, a slow roast concentrates the tomatoes without carbonizing them, while a final, brief stovetop cooking melds the flavors.\u003c/p>\n\u003cp>You could up the amount of vinegar, sugar, onions, and heat, add some molasses, and make into something more like barbecue sauce, even replacing the tomatoes with late-season plums. You can start with this spice mixture, then add more or less as your taste commands. A pinch of cardamom, some cayenne pepper for zing, more ginger, whatever you like. You can even put it in a red plastic squirt bottle, just like at your favorite burger joint. In this case, it really \u003ca href=\"http://en.wikipedia.org/wiki/Ketchup_as_a_vegetable\">is a vegetable.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want to share what you've put up and getting handy tips from other urban-homesteading enthusiasts? The preserving pros at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> (who make a very tasty ketchup of their own) are hosting an \u003ca href=\"http://www.facebook.com/event.php?eid=278999598781072\">Autumnal Recipe Exchange\u003c/a> today, Oct. 2, from 12-5pm in Oakland. Bring samples of what you've been making along with personal recipes to swap. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003cstrong>SLOW-ROASTED AUTUMN KETCHUP\u003c/strong>\u003cbr>\n\u003cstrong>Summary:\u003c/strong> Dress up a meatloaf or a burger with this smooth and saucy ketchup. Slow and steady oven roasting prevents scorching.\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>4 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 4 hours 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 lbs small, dense-fleshed tomatoes, such as Romas or Early Girls\u003cbr>\n2 hot peppers, seeded and chopped\u003cbr>\n1 onion, peeled, halved, and sliced\u003cbr>\n8 cloves garlic, peeled and sliced\u003cbr>\n3 quarter-sized slices of fresh ginger, peeled\u003cbr>\n2 tbsp olive oil\u003cbr>\nSalt and freshly ground black pepper, to taste\u003cbr>\n1 cinnamon stick\u003cbr>\n4 whole cloves\u003cbr>\n1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\n1/2 tsp mustard seeds\u003cbr>\n1/2 tsp paprika\u003cbr>\n1/2 tsp smoked paprika (pimenton)\u003cbr>\n1/2 tsp ground allspice\u003cbr>\n1/4 tsp oregano\u003cbr>\n1/4 cup cider vinegar\u003cbr>\n1/4 balsamic vinegar\u003cbr>\n1/3 to 1/2 cup brown sugar, packed\u003cbr>\n1 tablespoon maple syrup\u003cbr>\n2 tablespoons honey\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. In a glass or ceramic 9 x 13 pan, toss tomatoes, peppers, onions, garlic, and ginger together. Drizzle generously with olive oil and sprinkle lightly with salt and black pepper. Break cinnamon stick in half and tuck both halves, plus cloves, into the tomato mixture. Roast, stirring occasionally, for 2 hours, until tomatoes are cooked down and saucy. \u003c/p>\n\u003cp>2. Remove cinnamon stick and cloves. Put tomato mixture through a food mill or push through a strainer to remove skins and make into a smooth puree. \u003c/p>\n\u003cp>3. In a small, heavy frying pan, toast coriander, cumin, and mustard seeds over medium heat for a few minutes, until the mustard seeds begin to pop and the mixture smells toasty. Remove from heat and let cool briefly, then grind to a powder using a mortar and pestle or spice grinder. \u003c/p>\n\u003cp>4. In a bowl, mix spices, tomato puree, vinegar, sugar. Pour mixture back into 9x13 pan and return to oven. Bake, stirring occasionally, until mixture is thickened and flavors have blended, about 1 hour. Taste and adjust seasoning. \u003c/p>\n\u003cp>5. To fully meld the flavors, scrape mixture into a heavy saucepan and cook over medium-low heat, stirring frequently, for 10-15 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Pour into sterilized jars and seal. Or, pour into clean glass jars, let cool, then top with lids and store in the refrigerator. The ketchup is ready to eat right away, but gets better after collecting itself for a few weeks. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
"title": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
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"content": "\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \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/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\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.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival",
"title": "Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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