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"disqusTitle": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n",
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"excerpt": "Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Touring Bay Area Farms, Brunching at Plow",
"title": "Touring Bay Area Farms, Brunching at Plow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.",
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"description": "Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Twin Cities Eats",
"title": "Twin Cities Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\" alt=\"Pie-on-a-Stick\" title=\"Pie-on-a-Stick\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30160\">\u003c/a>\u003cbr>\n\u003cem>Very Prairie Pie-on-a-Stick\u003c/em>\u003c/p>\n\u003cp>When bone-chilling, spit-freezing winter starts on Halloween and continues til Easter, as it often does in the northern reaches of the Upper Midwest, who could blame Minnesotans for going a little crazy when summer comes? Hibernating like bears (if bears had hockey, beer, and NPR) for six months of the year, Minnesotans follow their Scandinavian forebearers and swim, run, dance, bike, party, picnic, dine, and promenade like mad during their precious summer months, soaking up day after sunny, scorching day and basking through bath-warm twilights that linger long past dinnertime. \u003c/p>\n\u003cp>According to my 11-year-old niece, who has lived in a suburb of Minneapolis since 2006, \"everyone\" has a cabin on a lake, or at least a townhouse or condo-share with lake-splashing, dock-sunning privileges. Still, it seems like plenty of people have stuck around during this Fourth of July week in the Twin Cities, where I've been having a long-overdue family visit with my sister Amy and my nephew and nieces. I pick up a copy of \u003ca href=\"http://www.minnesotamonthly.com\">Minnesota Monthly\u003c/a> magazine at the\u003ca href=\"http://www.lindenhills.coop\"> Linden Hills Co-Op\u003c/a>, a kind of miniaturized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> of the prairie, where we go to pump our own Minnesota maple syrup out of a tall stainless-steel vat and pick up a few glass bottles of \u003ca href=\"http://www.cedarsummit.com\">Cedar Summit's\u003c/a> organic, pastured milk. Not surprisingly, the magazine's cover story is a round-up of the best in local foods, 146 of them, in fact, from Kalona sour cream and Birch Berry Wild Rice to Surly's Darkness Stout, along with dozens of other pickles, relishes, jams, butters, chocolates, yogurt, breads, syrups, meats, and beers chosen by longtime Minneapolis writer Dara Moskowitz Grumdahl. Elsewhere in the magazine, local NPR personality and \u003ca href=\"http://splendidtable.publicradio.org/\">Splendid Table\u003c/a> host Lynne Rossetto Kasper writes with pride that in her opinion, only California can compete with Minnesota when it comes to making and supporting high-quality, locally-sourced and -inspired food and drink. \u003c/p>\n\u003cp>My nephew, age 13, is a big fan of the octopus and frogs' legs at the tiny, quirky, molecular-gastronomy-influenced \u003ca href=\"http://www.facebook.com/travailkitchen\">Travail Kitchen and Amusements\u003c/a>, run by the kind of mustachioed, nose-ringed cool kids you'd see behind the bar at Alembic or in the kitchen at Nopa. Alas, it must be that all the cool kids have cabins, too, because Travail has shut down for the entire month of July, presumably for some lakeside R&R. (The fact that the un-air-conditioned restaurant is mostly a counter facing an open kitchen may have also encouraged a summertime shutdown.) \u003c/p>\n\u003cp>So my sister and I head to the more traditional \u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a> (rhymes with heritage) in St. Paul, a spacious French brasserie with a white-tiled oyster bar (still a bit of a novelty in a city ringed with lakes but far, far away from any salt water) on one side and a crepe cart out front. We take a table on the sidewalk, the better to listen to the live music drifting over from a nearby plaza, where couples in everything from cowboy boots to flip-flops are dipping and two-stepping to Kevin Anthony and the Twin City Playboys, part of the \u003ca href=\"http://www.ordway.org/summerdance\">Ordway Summer Dance\u003c/a> series. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our server, with a lavishly waxed and twirled mustache straight off the \u003ca href=\"http://www.flickr.com/photos/southerncalifornian/20149040/lightbox/\">sign at Tommy's Joynt\u003c/a>, hands us a stack of menus: cocktail and beer list, wine list, bar menu, dinner menu. At the top of the dinner menu are a handful of two-bite, $3 starters, including a demitasse of excellent chilled gazpacho, crunchy with minutely diced raw onion and peppers; a wee fresh-tuna taco; and a pyramid of \"compressed watermelon,\" vividly pink, which turns out to have been cryovaced to reduce its volume by two-thirds, condensing its cool, sweet wateriness into the essence of what Henry James called the two most beautiful words in the English language, \u003cem>summer afternoon. \u003c/em>\u003c/p>\n\u003cp>We follow our gazpacho with a martini glass of cool, jellied lobster consomme studded with a few chunks of lobster, veiled with a creamy layer of corn puree, and topped with a boutonniere of tiny basil leaves. Corn, lobster, basil: if I weren't already sitting outside, sipping white wine in a shoulder-baring sundress, one taste of these flavors would leave me no doubt that summer's in full swing. Peach and arugula salad sounds pleasant but predictable--what California-cuisine menu doesn't have a stone-fruit salad on offer right now?--but the execution is a delicious surprise. The peach slices, thin as coins and round as the moon, have been cooked sous-vide with vanilla and Muscat to a melting tenderness that would be heaven in a peach Melba with vanilla ice cream and a drizzle of raspberry coulis. But they're pretty fantastic just like this, under a tangle of snappy arugula scattered with toasted pistachios and shards of Parmesan. \u003c/p>\n\u003cp>Wild sea bass, with a texture caught between ceviche and crudo, is scattered with \"essence of celery,\" diced and juiced, adding a green, woodsy note to the supple fish. The $3 bites return on the dessert menu, and so we sample a macaron of the day, lavender-hued and stuffed with chewy-sweet fig, and a satiny espresso pot de creme topped with \u003ca href=\"http://twitter.com/#!/valrhonausa\">Valrhona\u003c/a> chocolate-crunch beads and a dab of whipped cream. \u003c/p>\n\u003cp>The next morning, even with thunderclouds threatening overhead, I can't resist a trip to the \u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>, one of the Twin Cities' largest and most popular open-air markets. As befitting its name, and Minnesota's history as a grain-producing and grain-milling center, there are several producers selling their own locally grown wheat, corn, rye, and oats. I buy a bag of organic, coarse-grained corn grits from \u003ca href=\"http://www.sunriseflourmill.com\">Sunrise Flour Mill\u003c/a>, then another bag of \u003ca href=\"http://www.prairiehollow.com\">Prairie Hollow Farm's\u003c/a> high-protein whole-wheat bread flour, milled from kulm, a rare heritage strain of wheat. Prairie Hollow's Pam Benike tells me that she farms organically on land that has been cultivated by her family for generations. She raises a little of everything: wheat, dairy cattle, vegetables, fruits, even what you might call gourmet weeds, very popular with her restaurant clients. For $2, I get a big bag of offbeat greens, including nettles, purslane, chickweed, plantain, and lambs' quarters. Nearby, \u003ca href=\"http://twitter.com/#!/veryprairie\">Very Prairie\u003c/a> is selling \"prairievore\" granola, excellent rhubarb ketchup, and a very \u003ca href=\"http://youtu.be/l-5Lr2IhB_o\">state-fair-ready treat\u003c/a>, pie on a stick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\" alt=\"organic kohlrabi\" title=\"organic kohlrabi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30162\">\u003c/a>\u003c/p>\n\u003cp>When you can't start planting until late April, July is still spring, and so despite the 90-degree heat, the produce on offer is mostly still green: lettuce, kale, chard, peas, lots of kohlrabi and tons of garlic scapes, plus new potatoes, beets, and carrots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\" alt=\"Garlic Scapes\" title=\"Garlic Scapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30161\">\u003c/a>\u003c/p>\n\u003cp>Garlic scapes, I'm told by one of the workers at Swede Lake Farms, are the curly shoots and buds of hardneck garlic, which grow best in cold climates, leaving California more prone to the mild-climate softneck types. No plums or peaches yet, but there's plenty of rhubarb for pie, plus raspberries, strawberries, and black caps, similar to black raspberries but seedier and less sweet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\" alt=\"Foxy Falafel\" title=\"Foxy Falafel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30157\">\u003c/a>\u003cbr>\nThe prepared foods are eclectic: pedal-powered fruit smoothies, made by Erica of \u003ca href=\"http://www.foxyfalafel.com\">Foxy Falafel\u003c/a> in a bike-powered blender; herring sandwiches and bacon-beer bratwursts from the \u003ca href=\"http://twitter.com/#!/chefshack1\">Chef Shack\u003c/a> truck; Himalayan momo dumplings across from puffy Swedish ebelskiver pancakes. Hmong families set up shop next to Mennonites and tattooed young farmers. Little kids lick ice cream cones from Sonny's (don't miss the black-currant sorbet) and dance to the perky tunes of \u003ca href=\"https://www.facebook.com/pages/Potluck-and-the-Hot-Dishes/100106373384405\">Potluck and the Hot Dishes\u003c/a>. It's all so very Minneapolis.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\" alt=\"Chef Shack truck\" title=\"Chef Shack truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30158\">\u003c/a>\u003cbr>\n\u003cem>Chef Shack truck signage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a>\u003cbr>\nAddress: 410 St Peter St, St Paul, MN 55102\u003cbr>\nPhone: (651) 222-5670\u003cbr>\nFacebook:\u003ca href=\"http://www.facebook.com/pages/Meritage-St-Paul-Restaurant/147718774527\"> Meritage St Paul\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"@meritage_stpaul\">@meritage_stpaul\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>\u003cbr>\nAddress: 704 S 2nd St, Minneapolis, MN 55415\u003cbr>\nPhone (612) 341-7580\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Mill-City-Farmers-Market/201395383998\">Mill City Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/mcfarmersmkt\">@mcfarmersmkt\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's on the menu in the Twin Cities? There's more to Minnesota than just food on a stick. Stephanie Rosenbaum cruises the farmers' market in Minneapolis and dines out in St. Paul. ",
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"description": "What's on the menu in the Twin Cities? There's more to Minnesota than just food on a stick. Stephanie Rosenbaum cruises the farmers' market in Minneapolis and dines out in St. Paul. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\" alt=\"Pie-on-a-Stick\" title=\"Pie-on-a-Stick\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30160\">\u003c/a>\u003cbr>\n\u003cem>Very Prairie Pie-on-a-Stick\u003c/em>\u003c/p>\n\u003cp>When bone-chilling, spit-freezing winter starts on Halloween and continues til Easter, as it often does in the northern reaches of the Upper Midwest, who could blame Minnesotans for going a little crazy when summer comes? Hibernating like bears (if bears had hockey, beer, and NPR) for six months of the year, Minnesotans follow their Scandinavian forebearers and swim, run, dance, bike, party, picnic, dine, and promenade like mad during their precious summer months, soaking up day after sunny, scorching day and basking through bath-warm twilights that linger long past dinnertime. \u003c/p>\n\u003cp>According to my 11-year-old niece, who has lived in a suburb of Minneapolis since 2006, \"everyone\" has a cabin on a lake, or at least a townhouse or condo-share with lake-splashing, dock-sunning privileges. Still, it seems like plenty of people have stuck around during this Fourth of July week in the Twin Cities, where I've been having a long-overdue family visit with my sister Amy and my nephew and nieces. I pick up a copy of \u003ca href=\"http://www.minnesotamonthly.com\">Minnesota Monthly\u003c/a> magazine at the\u003ca href=\"http://www.lindenhills.coop\"> Linden Hills Co-Op\u003c/a>, a kind of miniaturized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> of the prairie, where we go to pump our own Minnesota maple syrup out of a tall stainless-steel vat and pick up a few glass bottles of \u003ca href=\"http://www.cedarsummit.com\">Cedar Summit's\u003c/a> organic, pastured milk. Not surprisingly, the magazine's cover story is a round-up of the best in local foods, 146 of them, in fact, from Kalona sour cream and Birch Berry Wild Rice to Surly's Darkness Stout, along with dozens of other pickles, relishes, jams, butters, chocolates, yogurt, breads, syrups, meats, and beers chosen by longtime Minneapolis writer Dara Moskowitz Grumdahl. Elsewhere in the magazine, local NPR personality and \u003ca href=\"http://splendidtable.publicradio.org/\">Splendid Table\u003c/a> host Lynne Rossetto Kasper writes with pride that in her opinion, only California can compete with Minnesota when it comes to making and supporting high-quality, locally-sourced and -inspired food and drink. \u003c/p>\n\u003cp>My nephew, age 13, is a big fan of the octopus and frogs' legs at the tiny, quirky, molecular-gastronomy-influenced \u003ca href=\"http://www.facebook.com/travailkitchen\">Travail Kitchen and Amusements\u003c/a>, run by the kind of mustachioed, nose-ringed cool kids you'd see behind the bar at Alembic or in the kitchen at Nopa. Alas, it must be that all the cool kids have cabins, too, because Travail has shut down for the entire month of July, presumably for some lakeside R&R. (The fact that the un-air-conditioned restaurant is mostly a counter facing an open kitchen may have also encouraged a summertime shutdown.) \u003c/p>\n\u003cp>So my sister and I head to the more traditional \u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a> (rhymes with heritage) in St. Paul, a spacious French brasserie with a white-tiled oyster bar (still a bit of a novelty in a city ringed with lakes but far, far away from any salt water) on one side and a crepe cart out front. We take a table on the sidewalk, the better to listen to the live music drifting over from a nearby plaza, where couples in everything from cowboy boots to flip-flops are dipping and two-stepping to Kevin Anthony and the Twin City Playboys, part of the \u003ca href=\"http://www.ordway.org/summerdance\">Ordway Summer Dance\u003c/a> series. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our server, with a lavishly waxed and twirled mustache straight off the \u003ca href=\"http://www.flickr.com/photos/southerncalifornian/20149040/lightbox/\">sign at Tommy's Joynt\u003c/a>, hands us a stack of menus: cocktail and beer list, wine list, bar menu, dinner menu. At the top of the dinner menu are a handful of two-bite, $3 starters, including a demitasse of excellent chilled gazpacho, crunchy with minutely diced raw onion and peppers; a wee fresh-tuna taco; and a pyramid of \"compressed watermelon,\" vividly pink, which turns out to have been cryovaced to reduce its volume by two-thirds, condensing its cool, sweet wateriness into the essence of what Henry James called the two most beautiful words in the English language, \u003cem>summer afternoon. \u003c/em>\u003c/p>\n\u003cp>We follow our gazpacho with a martini glass of cool, jellied lobster consomme studded with a few chunks of lobster, veiled with a creamy layer of corn puree, and topped with a boutonniere of tiny basil leaves. Corn, lobster, basil: if I weren't already sitting outside, sipping white wine in a shoulder-baring sundress, one taste of these flavors would leave me no doubt that summer's in full swing. Peach and arugula salad sounds pleasant but predictable--what California-cuisine menu doesn't have a stone-fruit salad on offer right now?--but the execution is a delicious surprise. The peach slices, thin as coins and round as the moon, have been cooked sous-vide with vanilla and Muscat to a melting tenderness that would be heaven in a peach Melba with vanilla ice cream and a drizzle of raspberry coulis. But they're pretty fantastic just like this, under a tangle of snappy arugula scattered with toasted pistachios and shards of Parmesan. \u003c/p>\n\u003cp>Wild sea bass, with a texture caught between ceviche and crudo, is scattered with \"essence of celery,\" diced and juiced, adding a green, woodsy note to the supple fish. The $3 bites return on the dessert menu, and so we sample a macaron of the day, lavender-hued and stuffed with chewy-sweet fig, and a satiny espresso pot de creme topped with \u003ca href=\"http://twitter.com/#!/valrhonausa\">Valrhona\u003c/a> chocolate-crunch beads and a dab of whipped cream. \u003c/p>\n\u003cp>The next morning, even with thunderclouds threatening overhead, I can't resist a trip to the \u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>, one of the Twin Cities' largest and most popular open-air markets. As befitting its name, and Minnesota's history as a grain-producing and grain-milling center, there are several producers selling their own locally grown wheat, corn, rye, and oats. I buy a bag of organic, coarse-grained corn grits from \u003ca href=\"http://www.sunriseflourmill.com\">Sunrise Flour Mill\u003c/a>, then another bag of \u003ca href=\"http://www.prairiehollow.com\">Prairie Hollow Farm's\u003c/a> high-protein whole-wheat bread flour, milled from kulm, a rare heritage strain of wheat. Prairie Hollow's Pam Benike tells me that she farms organically on land that has been cultivated by her family for generations. She raises a little of everything: wheat, dairy cattle, vegetables, fruits, even what you might call gourmet weeds, very popular with her restaurant clients. For $2, I get a big bag of offbeat greens, including nettles, purslane, chickweed, plantain, and lambs' quarters. Nearby, \u003ca href=\"http://twitter.com/#!/veryprairie\">Very Prairie\u003c/a> is selling \"prairievore\" granola, excellent rhubarb ketchup, and a very \u003ca href=\"http://youtu.be/l-5Lr2IhB_o\">state-fair-ready treat\u003c/a>, pie on a stick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\" alt=\"organic kohlrabi\" title=\"organic kohlrabi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30162\">\u003c/a>\u003c/p>\n\u003cp>When you can't start planting until late April, July is still spring, and so despite the 90-degree heat, the produce on offer is mostly still green: lettuce, kale, chard, peas, lots of kohlrabi and tons of garlic scapes, plus new potatoes, beets, and carrots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\" alt=\"Garlic Scapes\" title=\"Garlic Scapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30161\">\u003c/a>\u003c/p>\n\u003cp>Garlic scapes, I'm told by one of the workers at Swede Lake Farms, are the curly shoots and buds of hardneck garlic, which grow best in cold climates, leaving California more prone to the mild-climate softneck types. No plums or peaches yet, but there's plenty of rhubarb for pie, plus raspberries, strawberries, and black caps, similar to black raspberries but seedier and less sweet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\" alt=\"Foxy Falafel\" title=\"Foxy Falafel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30157\">\u003c/a>\u003cbr>\nThe prepared foods are eclectic: pedal-powered fruit smoothies, made by Erica of \u003ca href=\"http://www.foxyfalafel.com\">Foxy Falafel\u003c/a> in a bike-powered blender; herring sandwiches and bacon-beer bratwursts from the \u003ca href=\"http://twitter.com/#!/chefshack1\">Chef Shack\u003c/a> truck; Himalayan momo dumplings across from puffy Swedish ebelskiver pancakes. Hmong families set up shop next to Mennonites and tattooed young farmers. Little kids lick ice cream cones from Sonny's (don't miss the black-currant sorbet) and dance to the perky tunes of \u003ca href=\"https://www.facebook.com/pages/Potluck-and-the-Hot-Dishes/100106373384405\">Potluck and the Hot Dishes\u003c/a>. It's all so very Minneapolis.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\" alt=\"Chef Shack truck\" title=\"Chef Shack truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30158\">\u003c/a>\u003cbr>\n\u003cem>Chef Shack truck signage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a>\u003cbr>\nAddress: 410 St Peter St, St Paul, MN 55102\u003cbr>\nPhone: (651) 222-5670\u003cbr>\nFacebook:\u003ca href=\"http://www.facebook.com/pages/Meritage-St-Paul-Restaurant/147718774527\"> Meritage St Paul\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"@meritage_stpaul\">@meritage_stpaul\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.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>\u003cbr>\nAddress: 704 S 2nd St, Minneapolis, MN 55415\u003cbr>\nPhone (612) 341-7580\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Mill-City-Farmers-Market/201395383998\">Mill City Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/mcfarmersmkt\">@mcfarmersmkt\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Behind the Legend of Frog Hollow Farm",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\" alt=\"Cherries hanging from the tree\" title=\"Cherries hanging from the tree\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29536\">\u003c/a>\u003cbr>\n\u003cem>Cherries hanging from the tree\u003c/em>\u003c/p>\n\u003cp>I drove about 75 minutes out of San Francisco, over the hills and through the burbs, to pay a visit to Farmer Al and the staff at his beloved Frog Hollow Farm. I was excited. I am, after all, a fan. \u003c/p>\n\u003cp>Farmer Al has called \u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a> his pride and joy for 36 years. The El Cerrito native spent time in Hawaii as a Social Studies teacher before trying his hand at farming. He started growing some basic varieties of fruit and vegetables in Hawaii and then moved back to the Bay Area and eventually set up shop in Brentwood. What started out as 150 fruit trees has now become 3500 trees on over 133 acres. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\" alt=\"Peaches on trees\" title=\"Peaches on trees\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29541\">\u003c/a>\u003cbr>\n\u003cem>Peaches on a trees\u003c/em>\u003c/p>\n\u003cp>Frog Hollow Farm is known for their \"legendary\" stone fruits, as their tagline says, including nine varieties of pears in the fall through January, three varieties of cherries and four kinds of apricots in May, thirteen varieties of peaches, eight kinds of nectarines, and six kinds of plums and pluots through September.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The stone fruit he and his staff grow are all certified organic and known by chefs and culinary professionals as the best you can get. Celebrity chefs like Richard Blais, Tyler Florence, and Alice Waters are avid fans. Food lovers and connoisseurs are just as loyal, which explains their popularity at Bay Area farmers markets and their Ferry Building store and café in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\" alt=\"Jars of apricot preserves\" title=\"Jars of apricot preserves\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29537\">\u003c/a>\u003cbr>\n\u003cem>Jars of apricot preserves\u003c/em>\u003c/p>\n\u003cp>Organic and sustainable aren't just words here, they're a way of life. Not a bit of the land is wasted. Smaller areas are devoted to heirloom tomato plants for their CSA program members. He’s even planted wildflowers like California poppies so he can do his part to help increase the wild bee population. They even take all their “unmarketable” fruit (those with bumps and bruises but are still perfectly delicious) and make it into their now famous conserves and preserves. When I paid a visit to the kitchen, the jars of apricot preserves on the counter were still warm. Sitting next to them were trays and trays of still unbaked apricot and cherry tarts that were going to be sold in their San Francisco Ferry Building café.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\" alt=\"Tray of apricot and cherry tarts\" title=\"Tray of apricot and cherry tarts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29534\">\u003c/a>\u003cbr>\n\u003cem>Tray of apricot and cherry tarts\u003c/em>\u003c/p>\n\u003cp>So what makes their fruit so \"legendary?\"\u003c/p>\n\u003cp>According to Farmer Al, it all starts at the beginning. \"We hoe all the soil by hand. We have about 20 field staff throughout the year, and more during the busy season.\" And his attention to detail when it comes to the care of all his plants is unwavering. \"We started making our own compost out of unusable fruit and shaved trees, along with seaweed, kelp, and fish to naturally fertilize the soil.\"\u003c/p>\n\u003cp>Farmer Al has made it his life’s work to dedicate himself to quality fruit and produce. His commitment to his mission is obvious. There are no shortcuts here. That means no chemicals, no poisons. Period.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\" alt=\"Al and Millie\" title=\"Al and Millie\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29538\">\u003c/a>\u003cbr>\n\u003cem>Al and Millie\u003c/em>\u003c/p>\n\u003cp>While I was getting my private tour of the farm from Farmer Al and his young daughter Millie (the farm is not open to the public), he was visited by an Insurance Assessor who had obviously visited his fair share of farms in the area. The first words out of his mouth were, \"I've never seen cherries as good as the ones I’ve seen here.\" \u003c/p>\n\u003cp>Farmer Al went on to say that it all had to do with how he paid attention to all his crops. He gave them \"just the right amount of fertilizer. Not too much. Other places have overcompensated because of the weather this year.\" His continued research and years of experience have given him the tools to produce exceptional fruit.\u003c/p>\n\u003cp>No one is immune to Mother Nature’s wrath, though. The abundance of rain was not kind to his apricot harvest this year. He planted nine acres that were completely lost. \u003c/p>\n\u003cp>But the folks here have no time to dwell. Cherry season has wound down, unaffected by the unpredictable weather we’ve had. They’ve now begun their busiest time of year: peach season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\" alt=\"Millie with a Peach\" title=\"Millie with a Peach\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29539\">\u003c/a>\u003cbr>\n\u003cem>Millie with a Peach\u003c/em>\u003c/p>\n\u003cp>Frog Hollow allows for their fruit to get good and ripe before picking. Most supermarket fruit is picked before it’s ripe so it can survive the long trek from farm to store and \"hopefully\" get riper during the journey. That doesn't jive with Farmer Al.\u003c/p>\n\u003cp>\"Just because it's organic doesn’t mean it tastes good. Quality fruit means flavor, sweetness, juiciness.\"\u003c/p>\n\u003cp>It's that level of quality, along with their commitment to their community and loyal fans, that sets them apart. \u003c/p>\n\u003cp>\"You can't fool people with the quality of your food. I wouldn't be doing my job it I wasn't focusing on our environment and the food we give our kids. We like to maintain a personal level of care with our fruit and our community.\"\u003c/p>\n\u003cp>And it shows.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a>\u003cbr>\nFrog Hollow Farm fruit can be found at Whole Foods Markets and various Bay Area Farmers Markets.\u003cbr>\nTheir retail store and café is located at 1 Ferry Building #46 in San Francisco.\u003cbr>\n(888)779-4511\u003cbr>\n\u003ca href=\"https://www.facebook.com/FrogHollowFarm\">Facebook.com/FrogHollowFarm\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/froghollowfarm\">@FrogHollowFarm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On Saturday July 23, Frog Hollow Farm is hosting \"\u003ca href=\"http://dinnerintheorchard.com/\">Peaches and Tango: A Dinner in the Orchard\u003c/a>\" w/Top Chef Richard Blais and live music, benefiting \u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Elaine Wu pays a visit to the Frog Hollow Farm fruit orchard to find out what makes their fruit so \"legendary.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/cherries.jpg\" alt=\"Cherries hanging from the tree\" title=\"Cherries hanging from the tree\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29536\">\u003c/a>\u003cbr>\n\u003cem>Cherries hanging from the tree\u003c/em>\u003c/p>\n\u003cp>I drove about 75 minutes out of San Francisco, over the hills and through the burbs, to pay a visit to Farmer Al and the staff at his beloved Frog Hollow Farm. I was excited. I am, after all, a fan. \u003c/p>\n\u003cp>Farmer Al has called \u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a> his pride and joy for 36 years. The El Cerrito native spent time in Hawaii as a Social Studies teacher before trying his hand at farming. He started growing some basic varieties of fruit and vegetables in Hawaii and then moved back to the Bay Area and eventually set up shop in Brentwood. What started out as 150 fruit trees has now become 3500 trees on over 133 acres. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/peaches-trees.jpg\" alt=\"Peaches on trees\" title=\"Peaches on trees\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29541\">\u003c/a>\u003cbr>\n\u003cem>Peaches on a trees\u003c/em>\u003c/p>\n\u003cp>Frog Hollow Farm is known for their \"legendary\" stone fruits, as their tagline says, including nine varieties of pears in the fall through January, three varieties of cherries and four kinds of apricots in May, thirteen varieties of peaches, eight kinds of nectarines, and six kinds of plums and pluots through September.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The stone fruit he and his staff grow are all certified organic and known by chefs and culinary professionals as the best you can get. Celebrity chefs like Richard Blais, Tyler Florence, and Alice Waters are avid fans. Food lovers and connoisseurs are just as loyal, which explains their popularity at Bay Area farmers markets and their Ferry Building store and café in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/jars-apricot-preserves.jpg\" alt=\"Jars of apricot preserves\" title=\"Jars of apricot preserves\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29537\">\u003c/a>\u003cbr>\n\u003cem>Jars of apricot preserves\u003c/em>\u003c/p>\n\u003cp>Organic and sustainable aren't just words here, they're a way of life. Not a bit of the land is wasted. Smaller areas are devoted to heirloom tomato plants for their CSA program members. He’s even planted wildflowers like California poppies so he can do his part to help increase the wild bee population. They even take all their “unmarketable” fruit (those with bumps and bruises but are still perfectly delicious) and make it into their now famous conserves and preserves. When I paid a visit to the kitchen, the jars of apricot preserves on the counter were still warm. Sitting next to them were trays and trays of still unbaked apricot and cherry tarts that were going to be sold in their San Francisco Ferry Building café.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/apricot-cherry-tarts.jpg\" alt=\"Tray of apricot and cherry tarts\" title=\"Tray of apricot and cherry tarts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29534\">\u003c/a>\u003cbr>\n\u003cem>Tray of apricot and cherry tarts\u003c/em>\u003c/p>\n\u003cp>So what makes their fruit so \"legendary?\"\u003c/p>\n\u003cp>According to Farmer Al, it all starts at the beginning. \"We hoe all the soil by hand. We have about 20 field staff throughout the year, and more during the busy season.\" And his attention to detail when it comes to the care of all his plants is unwavering. \"We started making our own compost out of unusable fruit and shaved trees, along with seaweed, kelp, and fish to naturally fertilize the soil.\"\u003c/p>\n\u003cp>Farmer Al has made it his life’s work to dedicate himself to quality fruit and produce. His commitment to his mission is obvious. There are no shortcuts here. That means no chemicals, no poisons. Period.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/al-millie.jpg\" alt=\"Al and Millie\" title=\"Al and Millie\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29538\">\u003c/a>\u003cbr>\n\u003cem>Al and Millie\u003c/em>\u003c/p>\n\u003cp>While I was getting my private tour of the farm from Farmer Al and his young daughter Millie (the farm is not open to the public), he was visited by an Insurance Assessor who had obviously visited his fair share of farms in the area. The first words out of his mouth were, \"I've never seen cherries as good as the ones I’ve seen here.\" \u003c/p>\n\u003cp>Farmer Al went on to say that it all had to do with how he paid attention to all his crops. He gave them \"just the right amount of fertilizer. Not too much. Other places have overcompensated because of the weather this year.\" His continued research and years of experience have given him the tools to produce exceptional fruit.\u003c/p>\n\u003cp>No one is immune to Mother Nature’s wrath, though. The abundance of rain was not kind to his apricot harvest this year. He planted nine acres that were completely lost. \u003c/p>\n\u003cp>But the folks here have no time to dwell. Cherry season has wound down, unaffected by the unpredictable weather we’ve had. They’ve now begun their busiest time of year: peach season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/millie.jpg\" alt=\"Millie with a Peach\" title=\"Millie with a Peach\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29539\">\u003c/a>\u003cbr>\n\u003cem>Millie with a Peach\u003c/em>\u003c/p>\n\u003cp>Frog Hollow allows for their fruit to get good and ripe before picking. Most supermarket fruit is picked before it’s ripe so it can survive the long trek from farm to store and \"hopefully\" get riper during the journey. That doesn't jive with Farmer Al.\u003c/p>\n\u003cp>\"Just because it's organic doesn’t mean it tastes good. Quality fruit means flavor, sweetness, juiciness.\"\u003c/p>\n\u003cp>It's that level of quality, along with their commitment to their community and loyal fans, that sets them apart. \u003c/p>\n\u003cp>\"You can't fool people with the quality of your food. I wouldn't be doing my job it I wasn't focusing on our environment and the food we give our kids. We like to maintain a personal level of care with our fruit and our community.\"\u003c/p>\n\u003cp>And it shows.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.froghollow.com/\">Frog Hollow Farm\u003c/a>\u003cbr>\nFrog Hollow Farm fruit can be found at Whole Foods Markets and various Bay Area Farmers Markets.\u003cbr>\nTheir retail store and café is located at 1 Ferry Building #46 in San Francisco.\u003cbr>\n(888)779-4511\u003cbr>\n\u003ca href=\"https://www.facebook.com/FrogHollowFarm\">Facebook.com/FrogHollowFarm\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/froghollowfarm\">@FrogHollowFarm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*On Saturday July 23, Frog Hollow Farm is hosting \"\u003ca href=\"http://dinnerintheorchard.com/\">Peaches and Tango: A Dinner in the Orchard\u003c/a>\" w/Top Chef Richard Blais and live music, benefiting \u003ca href=\"http://www.edibleschoolyard.org/\">The Edible Schoolyard\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cochon 555 in NOLA",
"title": "Cochon 555 in NOLA",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n",
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"excerpt": "5 chefs + 5 pigs + 5 wineries converge in New Orleans for an evening of porcine bliss. Cochon 555 comes to San Francisco on June 5.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Petaluma Easter Brunch and Farm Tour",
"title": "Petaluma Easter Brunch and Farm Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n",
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"excerpt": "Take an Easter Sunday drive to Petaluma, land of butter and eggs, for brunch at Della Fattoria Bakery and Cafe and a chicken-petting tour of Tara Firma Farms. ",
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"description": "Take an Easter Sunday drive to Petaluma, land of butter and eggs, for brunch at Della Fattoria Bakery and Cafe and a chicken-petting tour of Tara Firma Farms. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Writers' Block: Kristin Kimball reads from The Dirty Life",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=49773\">The Writers' Block\u003c/a>: Kristin Kimball reads a passage from \u003cem>The Dirty Life\u003c/em>, her memoir about transitioning from the life of a city girl to that of a farmer. (Running Time: 12:22)\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedsingleplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://podcastdownload.npr.org/anon.npr-podcasts/podcast/151/510076/135339791/KQED_135339791.mp3&kprogram=The%20Writer%27s%20Block&kepisode=The%20Dirty%20Life&kdate=April%2013%2C%202011&klink=http%3A%2F%2Fwww%2Ekqed%2Eorg%2Farts%2Fprograms%2Fwritersblock%2Fepisode%2Ejsp%3Fessid%3D49773\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedsingleplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://podcastdownload.npr.org/anon.npr-podcasts/podcast/151/510076/135339791/KQED_135339791.mp3&kprogram=The%20Writer%27s%20Block&kepisode=The%20Dirty%20Life&kdate=April%2013%2C%202011&klink=http%3A%2F%2Fwww%2Ekqed%2Eorg%2Farts%2Fprograms%2Fwritersblock%2Fepisode%2Ejsp%3Fessid%3D49773\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kristinkimball.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/thedirtylife200.jpg\" alt=\"The Dirty Life\" title=\"The Dirty Life\" width=\"200\" height=\"309\" class=\"alignleft size-full wp-image-26274\">\u003c/a>Single, thirtysomething, working as a writer in New York City, Kristin Kimball was living life as an adventure. But she was beginning to feel a sense of longing for a family and for home. When she interviewed a dynamic young farmer, her world changed. Kristin knew nothing about growing vegetables, let alone raising pigs and cattle and driving horses. But on an impulse, smitten, if not yet in love, she shed her city self and moved to five hundred acres near Lake Champlain to start a new farm with him. \u003cem>The Dirty Life\u003c/em> is the captivating chronicle of their first year on Essex Farm, from the cold North Country winter through the following harvest season--complete with their wedding in the loft of the barn.\u003c/p>\n\u003cp>\u003cstrong>Kimball and her husband had a plan:\u003c/strong> to grow everything needed to feed a community. It was an ambitious idea, a bit romantic, and it worked. Every Friday evening, all year round, a hundred people travel to Essex Farm to pick up their weekly share of the \"whole diet\" -- beef, pork, chicken, milk, eggs, maple syrup, grains, flours, dried beans, herbs, fruits, and forty different vegetables -- produced by the farm. The work is done by draft horses instead of tractors, and the fertility comes from compost. Kimball's vivid descriptions of landscape, food, cooking -- and marriage -- are irresistible.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>About the Author:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=49725\">Kristin Kimball\u003c/a> is a farmer and a writer living in northern New York. Prior to farming, Kimball worked as a freelance writer, writing teacher, and as an assistant to a literary agent in New York City. A graduate of Harvard University, she and her husband Mark have run Essex Farm since 2003, where they live with their two daughters.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe title=\"YouTube video player\" width=\"500\" height=\"311\" src=\"http://www.youtube.com/embed/dIC91qwULXI\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=49725\">Read a Q+A with Kristin Kimball\u003c/a> at KQED Arts by Emmanuel Hapsis\u003c/li>\n\u003cli>\u003ca href=\"http://www.kristinkimball.com/\">Kristin Kimball's official site\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/TheDirtyLife\">The Dirty Life\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"http://twitter.com/#!/search/users/Kristin%20Kimball\">@k_kimball\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1416551611/kqedorg-20\">Purchase The Dirty Life\u003c/a> (at amazon.com)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Kristin Kimball, author of \u003cem>The Dirty Life: On Farming, Food, and Love\u003c/em> reads an excerpt from her book on The Writers' Block. You can also read an interview with Kimball at KQED Arts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=49773\">The Writers' Block\u003c/a>: Kristin Kimball reads a passage from \u003cem>The Dirty Life\u003c/em>, her memoir about transitioning from the life of a city girl to that of a farmer. (Running Time: 12:22)\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedsingleplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://podcastdownload.npr.org/anon.npr-podcasts/podcast/151/510076/135339791/KQED_135339791.mp3&kprogram=The%20Writer%27s%20Block&kepisode=The%20Dirty%20Life&kdate=April%2013%2C%202011&klink=http%3A%2F%2Fwww%2Ekqed%2Eorg%2Farts%2Fprograms%2Fwritersblock%2Fepisode%2Ejsp%3Fessid%3D49773\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedsingleplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://podcastdownload.npr.org/anon.npr-podcasts/podcast/151/510076/135339791/KQED_135339791.mp3&kprogram=The%20Writer%27s%20Block&kepisode=The%20Dirty%20Life&kdate=April%2013%2C%202011&klink=http%3A%2F%2Fwww%2Ekqed%2Eorg%2Farts%2Fprograms%2Fwritersblock%2Fepisode%2Ejsp%3Fessid%3D49773\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kristinkimball.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/thedirtylife200.jpg\" alt=\"The Dirty Life\" title=\"The Dirty Life\" width=\"200\" height=\"309\" class=\"alignleft size-full wp-image-26274\">\u003c/a>Single, thirtysomething, working as a writer in New York City, Kristin Kimball was living life as an adventure. But she was beginning to feel a sense of longing for a family and for home. When she interviewed a dynamic young farmer, her world changed. Kristin knew nothing about growing vegetables, let alone raising pigs and cattle and driving horses. But on an impulse, smitten, if not yet in love, she shed her city self and moved to five hundred acres near Lake Champlain to start a new farm with him. \u003cem>The Dirty Life\u003c/em> is the captivating chronicle of their first year on Essex Farm, from the cold North Country winter through the following harvest season--complete with their wedding in the loft of the barn.\u003c/p>\n\u003cp>\u003cstrong>Kimball and her husband had a plan:\u003c/strong> to grow everything needed to feed a community. It was an ambitious idea, a bit romantic, and it worked. Every Friday evening, all year round, a hundred people travel to Essex Farm to pick up their weekly share of the \"whole diet\" -- beef, pork, chicken, milk, eggs, maple syrup, grains, flours, dried beans, herbs, fruits, and forty different vegetables -- produced by the farm. The work is done by draft horses instead of tractors, and the fertility comes from compost. Kimball's vivid descriptions of landscape, food, cooking -- and marriage -- are irresistible.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>About the Author:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=49725\">Kristin Kimball\u003c/a> is a farmer and a writer living in northern New York. Prior to farming, Kimball worked as a freelance writer, writing teacher, and as an assistant to a literary agent in New York City. A graduate of Harvard University, she and her husband Mark have run Essex Farm since 2003, where they live with their two daughters.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "KQED's Forum: Farm Labor Conditions ",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25868\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/FarmworkerCalif.jpg\" alt=\"A farmworker harvests lettuce near the border town of Calexico, California. Photo: Hector Mata/Getty\" title=\"A farmworker harvests lettuce near the border town of Calexico, California. Photo: Hector Mata/Getty\" width=\"248\" height=\"140\" class=\"size-full wp-image-25868\">\u003cfigcaption class=\"wp-caption-text\">A farmworker harvests lettuce near the border town of Calexico, California. Photo: Hector Mata/Getty\u003c/figcaption>\u003c/figure>\n\u003cp>A new report by the United Farm Workers and food service company Bon Appetit Management asserts that health and safety protections for U.S. farmworkers are inadequate and rarely enforced. On Cesar Chavez Day, Forum got an update on conditions for farmworkers in California. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201103310900\">Original broadcast aired\u003c/a> on Thu, Mar 31, 2011 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201103310900.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/R201103310900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli> Juan Santiago, president of the Central Valley Youth Association and former farmworker\u003c/li>\n\u003cli>Barry Bedwell, president of the \u003ca href=\"http://www.cgtfl.com/\">California Grape and Tree Fruit League\u003c/a>\u003c/li>\n\u003cli>Don Villarejo, founder and director emeritus of the\u003ca href=\"http://www.cirsinc.org/\"> California Institute for Rural Studies\u003c/a>\u003c/li>\n\u003cli>Erik Nicholson, national vice president of \u003ca href=\"http://www.ufw.org/\">United Farm Workers\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/UFWupdates\">@UFWupdates\u003c/a> Facebook: \u003ca href=\"https://www.facebook.com/unitedfarmworkers\">UFW\u003c/a>\u003c/li>\n\u003cli>Maisie Greenawalt, vice president of the \u003ca href=\"http://www.bamco.com/\">Bon Appetit\u003c/a> Management Company\u003cbr>\n Twitter: \u003ca href=\"https://twitter.com/#!/bamco\">@bamco\u003c/a> Facebook: \u003ca href=\"https://www.facebook.com/pages/Bon-App%C3%A9tit-Management-Company/45428613648\">Bon Appétit\u003c/a>\u003c/li>\n\u003cli>Manuel Cunha, president of the \u003ca href=\"http://www.niseifarmersleague.com/\">Nisei Farmers League\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related article:\u003c/strong>\u003cbr>\nGrist: \u003ca href=\"http://www.grist.org/industrial-agriculture/2011-04-01-bon-appetit-report-shines-light-on-farm-labor-conditions\">Startling new report shines light on farm labor conditions—and they ain’t good\u003c/a> by Tom Philpott\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25868\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/FarmworkerCalif.jpg\" alt=\"A farmworker harvests lettuce near the border town of Calexico, California. Photo: Hector Mata/Getty\" title=\"A farmworker harvests lettuce near the border town of Calexico, California. Photo: Hector Mata/Getty\" width=\"248\" height=\"140\" class=\"size-full wp-image-25868\">\u003cfigcaption class=\"wp-caption-text\">A farmworker harvests lettuce near the border town of Calexico, California. Photo: Hector Mata/Getty\u003c/figcaption>\u003c/figure>\n\u003cp>A new report by the United Farm Workers and food service company Bon Appetit Management asserts that health and safety protections for U.S. farmworkers are inadequate and rarely enforced. On Cesar Chavez Day, Forum got an update on conditions for farmworkers in California. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201103310900\">Original broadcast aired\u003c/a> on Thu, Mar 31, 2011 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201103310900.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/R201103310900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli> Juan Santiago, president of the Central Valley Youth Association and former farmworker\u003c/li>\n\u003cli>Barry Bedwell, president of the \u003ca href=\"http://www.cgtfl.com/\">California Grape and Tree Fruit League\u003c/a>\u003c/li>\n\u003cli>Don Villarejo, founder and director emeritus of the\u003ca href=\"http://www.cirsinc.org/\"> California Institute for Rural Studies\u003c/a>\u003c/li>\n\u003cli>Erik Nicholson, national vice president of \u003ca href=\"http://www.ufw.org/\">United Farm Workers\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/UFWupdates\">@UFWupdates\u003c/a> Facebook: \u003ca href=\"https://www.facebook.com/unitedfarmworkers\">UFW\u003c/a>\u003c/li>\n\u003cli>Maisie Greenawalt, vice president of the \u003ca href=\"http://www.bamco.com/\">Bon Appetit\u003c/a> Management Company\u003cbr>\n Twitter: \u003ca href=\"https://twitter.com/#!/bamco\">@bamco\u003c/a> Facebook: \u003ca href=\"https://www.facebook.com/pages/Bon-App%C3%A9tit-Management-Company/45428613648\">Bon Appétit\u003c/a>\u003c/li>\n\u003cli>Manuel Cunha, president of the \u003ca href=\"http://www.niseifarmersleague.com/\">Nisei Farmers League\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related article:\u003c/strong>\u003cbr>\nGrist: \u003ca href=\"http://www.grist.org/industrial-agriculture/2011-04-01-bon-appetit-report-shines-light-on-farm-labor-conditions\">Startling new report shines light on farm labor conditions—and they ain’t good\u003c/a> by Tom Philpott\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ",
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"content": "\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/20990152?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"description": "The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. In Season Two, Daniel Klein and Mirra Fine will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. BAB asked Daniel about the mission, the project, the plan for the Bay Area and how people can participate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Honey Day at the Ferry Plaza Farmers' Market",
"title": "Honey Day at the Ferry Plaza Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate: Bunnies - The Farm and The Kitchen",
"title": "The Perennial Plate: Bunnies - The Farm and The Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Daniel-Klein-w-chicken300.jpg\" alt=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" title=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" width=\"300\" height=\"450\" class=\"size-full wp-image-22598\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein holding a chicken. Photo: Lars Swanson\u003c/figcaption>\u003c/figure>\n\u003cp>A little over a year and a half ago, I moved from New York City back to Minnesota -- the state where I was born (but only lived in until I was four years old). Upon my return, I had hoped to open my own restaurant, educating Midwesterners about good, local and creative food. I quickly came to realize that no educating was needed... except on my end. Taking stock of my skills and offerings, I decided to shift directions and combine my passions into one project. I've been making documentary films and cooking for the last six years, why not bring them together? Thus, \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> was born.\u003c/p>\n\u003cp>For this new endeavor, I gave myself the challenge of creating a short documentary every week for a year about sustainable and adventurous food in Minnesota. The videos would be posted online for free, funding would come from the viewership and I would learn a lot about my home state. Forty-six episodes later, the project has been an inspiring and life changing experience. I've gained friends in the form of farmers, chefs, hunters and foragers and a new found appreciation for all of the work and love that goes into the food we eat.\u003c/p>\n\u003cp>I'll be heading through the Bay Area this summer to film, but before you get your own local video, I wanted to share a two-part episode that I made a couple weeks back in my home state. To view the whole series, visit \u003ca href=\"http://www.theperennialplate.com/\">theperennialplate.com\u003c/a> \u003c/p>\n\u003cp>A warning to the squeamish viewer. These videos are about rabbits -- not just how cute they are, but how to raise them, how to kill them and how to eat them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited \u003ca href=\"http://www3.mda.state.mn.us/mngrown/vendorprofile.aspx?id=1000\">Marshall Farm\u003c/a>: a very small family operation that just started its first year of commercial rabbit farming. They are trying to popularize this climate-friendly protein option. As the only rabbit farm in Minnesota, most of their rabbits go to restaurants in the Twin Cities that feature local ingredients and charge a pretty penny.\u003c/p>\n\u003cp>Will rabbit break out of the fine dining mold and into the mainstream? With its white fur and Easter bunny association, maybe not. Because the rabbits aren't raised by the thousands, it also isn't the cheapest meat, and perhaps that's how it should stay -- as something special to be enjoyed from time to time.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>WARNING: Includes graphic footage of a rabbit being slaughtered\u003c/strong>\u003c/p>\n\u003cp>http://player.vimeo.com/video/18817773\u003c/p>\n\u003cp>At Marshall Farm we killed two bunnies. Scott Marshall butchered the first, and I did the second. From this bounty, I created a terrine. This elegant meatloaf is an easy crowd-pleaser, and a good way to make the most of every bit of the rabbit. Here's the recipe:\u003c/p>\n\u003cp>http://player.vimeo.com/video/19081352\u003c/p>\n\u003cp>\u003cstrong>Rabbit Terrine Recipe\u003c/strong>\u003c/p>\n\u003cp>For this terrine I used rabbit as well as some pork fat, and some pork rillette that I had previously made. The rillette isn't necessary. I wouldn't make it just for this terrine, but if you want to give it a try, follow the example from \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">Wrightfood\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\nMeat Grinder (eg KitchenAid with food grinder attachment)\u003cbr>\nTerrine mold or loaf pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 rabbits de-boned\u003cbr>\n3/4 lb pork fat (or 1/3 of the quantity of rabbit)\u003cbr>\n2 cups \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">pork rillette\u003c/a>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n3 slices rye bread without crusts\u003cbr>\n1/2 cup of whole milk\u003cbr>\n2 rabbit livers (kidneys and hearts as well)\u003cbr>\n2 tablespoons of fresh thyme\u003cbr>\n1 Thai chili, seeds removed\u003cbr>\n2 tablespoons salt (to taste)\u003cbr>\n1 cup of dried cranberries\u003cbr>\nThe addition of 2 tablespoons of a liqueur or fortified wine adds depth. I didn't have anything local, so I opted out\u003cbr>\nCanola oil to coat inside of terrine mold\u003c/p>\n\u003cp>Cut the rabbit and pork fat into pieces that will fit into your meat grinder. Combine the rabbit, pork, salt, and spice in a bowl. Mix and refrigerate for 2 hours (or more). Separately, put your meat grinder attachment in the freezer (for at least 1 hour).\u003c/p>\n\u003cp>Meanwhile, soak the bread in the milk and alcohol. Whisk the eggs until combined.\u003c/p>\n\u003cp>Remove the grinder from the freezer, and grind the salted-meat mixture as well as the soaked the bread. Add the whisked egg to the ground meat, lightly mix together, and then put the combined \u003ca href=\"http://en.wikipedia.org/wiki/Forcemeat\">forcemeat\u003c/a> through the grinder again.\u003c/p>\n\u003cp>Lightly poach or saute a spoonful of your forcemeat and taste for balanced seasoning. Adjust accordingly.\u003c/p>\n\u003cp>Lightly cover the inside of your terrine mold with canola oil, then press plastic wrap into the mold with plenty extra hanging over to cover the terrine at a later point.\u003c/p>\n\u003cp>Pour the cranberries into the bottom of the mold, distributing equally. Follow that with a layer of the forcemeat. If you are just using rabbit loins, place them in the center of the terrine and then fill the rest of the mold up with the remaining force meat. If you have the rillette: flatten the rillette onto plastic wrap, place the rabbit loins in the center and then roll the rillette around the loins, making as tight a cylinder as possible. Lay this tube (without the plastic) in the mold and cover with force meat, making sure some is on the sides as well. Use the excess plastic wrap to cover the forcemeat.\u003c/p>\n\u003cp>Cover the terrine with tinfoil, crimping at the edges to make a lid.\u003cbr>\nFill a pan with hot water and set the mold in the water. Cook the terrine in the oven at 300 for an hour to an hour and a half or until the interior temperature reads 150 degrees.\u003c/p>\n\u003cp>Uncover the terrine and let sit out for 20 minutes. After 20 minutes create a press that can equally distribute weight onto the terrine (another terrine mold works best). Put the terrine in the fridge with weights on top and let it sit overnight.\u003c/p>\n\u003cp>I served the terrine with a green tomato vinaigrette and micro greens, but it can be served with anything a little sweet and sour. Pickles, mustard, and jams are all great options along with some crusty bread.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/perennialplate\">@perennialplate\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Perennial Plate\u003c/a>\u003c/p>\n\n",
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"excerpt": "Daniel Klein shares his story about how \u003cstrong>The Perennial Plate\u003c/strong>, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode-- Rabbit Terrine recipe included.",
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"description": "Daniel Klein shares his story about how The Perennial Plate, a documentary series chronicling sustainable and adventurous food in Minnesota was conceived. View his two-part Bunnies episode-- Rabbit Terrine recipe included.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Daniel-Klein-w-chicken300.jpg\" alt=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" title=\"Daniel Klein holding a chicken. Photo: Lars Swanson\" width=\"300\" height=\"450\" class=\"size-full wp-image-22598\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein holding a chicken. Photo: Lars Swanson\u003c/figcaption>\u003c/figure>\n\u003cp>A little over a year and a half ago, I moved from New York City back to Minnesota -- the state where I was born (but only lived in until I was four years old). Upon my return, I had hoped to open my own restaurant, educating Midwesterners about good, local and creative food. I quickly came to realize that no educating was needed... except on my end. Taking stock of my skills and offerings, I decided to shift directions and combine my passions into one project. I've been making documentary films and cooking for the last six years, why not bring them together? Thus, \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> was born.\u003c/p>\n\u003cp>For this new endeavor, I gave myself the challenge of creating a short documentary every week for a year about sustainable and adventurous food in Minnesota. The videos would be posted online for free, funding would come from the viewership and I would learn a lot about my home state. Forty-six episodes later, the project has been an inspiring and life changing experience. I've gained friends in the form of farmers, chefs, hunters and foragers and a new found appreciation for all of the work and love that goes into the food we eat.\u003c/p>\n\u003cp>I'll be heading through the Bay Area this summer to film, but before you get your own local video, I wanted to share a two-part episode that I made a couple weeks back in my home state. To view the whole series, visit \u003ca href=\"http://www.theperennialplate.com/\">theperennialplate.com\u003c/a> \u003c/p>\n\u003cp>A warning to the squeamish viewer. These videos are about rabbits -- not just how cute they are, but how to raise them, how to kill them and how to eat them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I visited \u003ca href=\"http://www3.mda.state.mn.us/mngrown/vendorprofile.aspx?id=1000\">Marshall Farm\u003c/a>: a very small family operation that just started its first year of commercial rabbit farming. They are trying to popularize this climate-friendly protein option. As the only rabbit farm in Minnesota, most of their rabbits go to restaurants in the Twin Cities that feature local ingredients and charge a pretty penny.\u003c/p>\n\u003cp>Will rabbit break out of the fine dining mold and into the mainstream? With its white fur and Easter bunny association, maybe not. Because the rabbits aren't raised by the thousands, it also isn't the cheapest meat, and perhaps that's how it should stay -- as something special to be enjoyed from time to time.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>WARNING: Includes graphic footage of a rabbit being slaughtered\u003c/strong>\u003c/p>\n\u003cp>http://player.vimeo.com/video/18817773\u003c/p>\n\u003cp>At Marshall Farm we killed two bunnies. Scott Marshall butchered the first, and I did the second. From this bounty, I created a terrine. This elegant meatloaf is an easy crowd-pleaser, and a good way to make the most of every bit of the rabbit. Here's the recipe:\u003c/p>\n\u003cp>http://player.vimeo.com/video/19081352\u003c/p>\n\u003cp>\u003cstrong>Rabbit Terrine Recipe\u003c/strong>\u003c/p>\n\u003cp>For this terrine I used rabbit as well as some pork fat, and some pork rillette that I had previously made. The rillette isn't necessary. I wouldn't make it just for this terrine, but if you want to give it a try, follow the example from \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">Wrightfood\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003cbr>\nMeat Grinder (eg KitchenAid with food grinder attachment)\u003cbr>\nTerrine mold or loaf pan\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 rabbits de-boned\u003cbr>\n3/4 lb pork fat (or 1/3 of the quantity of rabbit)\u003cbr>\n2 cups \u003ca href=\"http://mattikaarts.com/blog/charcuterie/pork-and-apple-brandy-rillette/\">pork rillette\u003c/a>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n3 slices rye bread without crusts\u003cbr>\n1/2 cup of whole milk\u003cbr>\n2 rabbit livers (kidneys and hearts as well)\u003cbr>\n2 tablespoons of fresh thyme\u003cbr>\n1 Thai chili, seeds removed\u003cbr>\n2 tablespoons salt (to taste)\u003cbr>\n1 cup of dried cranberries\u003cbr>\nThe addition of 2 tablespoons of a liqueur or fortified wine adds depth. I didn't have anything local, so I opted out\u003cbr>\nCanola oil to coat inside of terrine mold\u003c/p>\n\u003cp>Cut the rabbit and pork fat into pieces that will fit into your meat grinder. Combine the rabbit, pork, salt, and spice in a bowl. Mix and refrigerate for 2 hours (or more). Separately, put your meat grinder attachment in the freezer (for at least 1 hour).\u003c/p>\n\u003cp>Meanwhile, soak the bread in the milk and alcohol. Whisk the eggs until combined.\u003c/p>\n\u003cp>Remove the grinder from the freezer, and grind the salted-meat mixture as well as the soaked the bread. Add the whisked egg to the ground meat, lightly mix together, and then put the combined \u003ca href=\"http://en.wikipedia.org/wiki/Forcemeat\">forcemeat\u003c/a> through the grinder again.\u003c/p>\n\u003cp>Lightly poach or saute a spoonful of your forcemeat and taste for balanced seasoning. Adjust accordingly.\u003c/p>\n\u003cp>Lightly cover the inside of your terrine mold with canola oil, then press plastic wrap into the mold with plenty extra hanging over to cover the terrine at a later point.\u003c/p>\n\u003cp>Pour the cranberries into the bottom of the mold, distributing equally. Follow that with a layer of the forcemeat. If you are just using rabbit loins, place them in the center of the terrine and then fill the rest of the mold up with the remaining force meat. If you have the rillette: flatten the rillette onto plastic wrap, place the rabbit loins in the center and then roll the rillette around the loins, making as tight a cylinder as possible. Lay this tube (without the plastic) in the mold and cover with force meat, making sure some is on the sides as well. Use the excess plastic wrap to cover the forcemeat.\u003c/p>\n\u003cp>Cover the terrine with tinfoil, crimping at the edges to make a lid.\u003cbr>\nFill a pan with hot water and set the mold in the water. Cook the terrine in the oven at 300 for an hour to an hour and a half or until the interior temperature reads 150 degrees.\u003c/p>\n\u003cp>Uncover the terrine and let sit out for 20 minutes. After 20 minutes create a press that can equally distribute weight onto the terrine (another terrine mold works best). Put the terrine in the fridge with weights on top and let it sit overnight.\u003c/p>\n\u003cp>I served the terrine with a green tomato vinaigrette and micro greens, but it can be served with anything a little sweet and sour. Pickles, mustard, and jams are all great options along with some crusty bread.\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://theperennialplate.com/\">The Perennial Plate\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/perennialplate\">@perennialplate\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Perennial Plate\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "EcoFarm Conference, Day 2: Biodiversity and Livestock",
"title": "EcoFarm Conference, Day 2: Biodiversity and Livestock",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Where's the beef? These days, as numerous workshops at the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> revealed, it's on the farm—right alongside the sheep, the chickens, the ducks, and the goats. \u003c/p>\n\u003cp>From a farming perspective, biodiversity used to mean replacing typical fenceline-to-fenceline monocropping (which you can still still see down in the Central Valley: huge tracts of dirt planted with nothing but straight lines of strawberries or lettuce) with a more photogenic mix of pollinator-feeding flowers, orchards, hedgerows, and assorted vegetables in colorful profusion, all working in sync to make the farm a happier habitat for beneficial bugs, predators, and people. \u003c/p>\n\u003cp>Now, however, more and more small farms (and vineyards) are getting livestock into the mix. Whether they're providing milk, eggs, meat, or labor, animals and poultry are taking their place again alongside the tractor and the compost pile as integral parts of the contemporary, sustainable organic farm. \u003c/p>\n\u003cp>The 2011 conference had a much more concentrated interest in horns and hoofs than in years past. At least half a dozen workshops focused on animal issues, ranging from \"Ecosystem Services in Livestock Production\" and \"Cattle and Carbon: Rangeland Conservation & Climate Protection\" to \"Healthy Herds, Healthy Markets: Raising Heritage Breed Livestock and Poultry\" and \"Building a Local Meat Supply Chain.\" \u003c/p>\n\u003cp>Putting the proof onto the plate was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>, our own local grass-fed meat company, whose in-kind sponsorship of the conference put excellent local chicken, bacon, and lamb onto the menu of Asilomar's dining room throughout the conference (which made, for the omnivores among us, a welcome alternative to the usual beans, kale, and quinoa). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why have animals on a farm? Well, as one of the owners of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> pointed out, a productive, diversely-planted organic farm produces a lot of surplus food. Restaurants, retailers, CSA and farmers' market customers all want the good stuff. They'll pay for it, but it has to look and taste the best. And if you're not bathing your produce in pesticides to keep it the boring, munching, scarring bugs at bay, well, you're going to end up culling a whole lot of not-so-pretty, overripe or undersized stuff along the way. \u003c/p>\n\u003cp>Some of it feeds your family and your workers. Some of it can feed your compost. But if you want to turn oversize zucchini and beat-up tomatoes into usable, high-quality protein (not to mention plenty of fertilizer), well, nothing beats feeding it to pigs, goats, or chickens. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/goatschix.jpg\" alt=\"goats and chickens\" title=\"goats and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22531\">\u003cbr>\n\u003cem>Backyard goats and chickens enjoying some sweet and crunchy discards from Star Route Farm\u003c/em> \u003c/p>\n\u003cp>It's all part of the closed-loop system advocated by \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a>, the Austrian polymath who mixed biology and soil science with folk wisdom and time-tested peasant farming practices, codifying it into what we now call biodynamics. Stripped of its more arcane spiritual elements, it's more or less the same down-to-earth, interconnected system advocated by Joel Salatin, the nattily dressed farmer/author of Virginia's Polyface Farm, who gave an impassioned speech last month in Point Reyes Station. Drawing from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810960/kqedorg-20\">The Sheer Ecstasy of Being a Lunatic Farmer\u003c/a>, Salatin turned the hay-lined Toby's Feed Barn into a tent revival for smart pasturing practices and mixed-use farms. Real pork, he insisted, wasn't a \"white meat;\" instead, if the pig's been raised right, rooting around, living out its full pig-attude, its meat should be iron-rich and consequently rosy pink. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Joel-Salatin.jpg\" alt=\"Joel Salatin\" title=\"Joel Salatin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22529\">\u003cbr>\n\u003cem>Joel Salatin. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Even wineries are getting in on the act: at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/12/harvest-time-robert-sinskey-vineyards/\">Robert Sinskey\u003c/a>, in Napa, part of the vineyards' biodynamic practice involves grazing down the weeds with sweet-faced Romney sheep, whose wool is sold alongside the wine in the tasting room. \u003c/p>\n\u003cp>But, as much as we might hope to be going back to a more natural practice with grass-fed meat and pastured eggs, few consumers are ready to think of steak and omelets as exclusively seasonal products, dictated by water, daylight, and temperatures just as much as asparagus or raspberries. If you have backyard chickens, you know that laying slows down dramatically as the days get shorter. Grass-fed cows have to be managed according to the ecosystems of their particular pastures.\u003c/p>\n\u003cp>Rearing animals on grass takes time, and as talk with numerous small farmers and ranchers at the conference proved, no one small farm or ranch can provide a year-round supply of freshly slaughtered meat. The answer? Co-ops and partnerships. As the workshop \"Are CSAs Sustainable?\" proved, a single farm limited by acreage, climate, and resources can't always produce enough variety to keep customers coming back for a box year-round. Your cool, moist, ocean-fogged farm might produce spectacular greens and kales—but what happens in July, when \"greens fatigue\" sets in and your members are longing for peaches and tomatoes? You can preach the virtues of chard; scrape up another loan, lease another parcel of land and increase your payroll; or partner with an inland neighbor already dripping in stone fruit and create a box that shares the wealth. \u003c/p>\n\u003cp>Niman Ranch does this on a large scale; Marin Sun Farms, Straus Family Creamery, and North Coast Meats on a smaller one. Partnering with other ranches helps produce a steady supply, while selling meat through a CSA, like the one described by Tyler Dawley of \u003ca href=\"http://www.barbarosaranchers.com\">Barbarosa Ranchers\u003c/a> in Red Bluff, insures not only a pre-sold market for the animals, but a chance to familiarize customers with cuts beyond the usual chops and tenderloins. \u003c/p>\n\u003cp>Cooperatives can also help with the biggest snag in the local-meat supply chain: getting access to a small-scale slaughterhouse, then finding a way through governmental wrapping and packing regulations scaled for the likes of Tyson Foods. \u003c/p>\n\u003cp>As State Director Dr. Glenda Humiston of \u003ca href=\"http://www.rurdev.usda.gov/CA-StateDirector.html\">USDA Rural Development\u003c/a> pointed out, one of the top requests her office gets from rural communities (right after broadband) is access to small-scale slaughterhouses, particularly mobile ones that can move from community to community. Throughout the workshops, farmers with pigs, goats, sheep, and cattle on their land got up to beg for solutions, giving details of sudden shut-downs at nearby slaughterhouses (some affiliated with local ag-training universities) or wrapping/packing facilities.\u003c/p>\n\u003cp>No one, even the most carnivorous among us, likes to think too hard about how their main course went from animal to ingredient. But with meat moving out of the supermarket and into the farmers' market, thoughtful consumers have more and more chances to find out how their dinner lived, and to put their food dollars towards supporting land-healthy, humane practices. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For more background on the challenges of creating a local meat supply chain, read the report \u003ca href=\"http://www.foodandwaterwatch.org/tools-and-resources/wheres-the-local-beef/\">Where's the Local Beef?\u003c/a> by Food and Water Watch. \u003c/em>\u003c/p>\n\n",
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"excerpt": "More and more, goats, chickens, sheep, and cows are becoming integral parts of the modern organic farm. At the most recent EcoFarm Conference, farmers and ranchers dig into the challenges of running farms with barns. ",
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"description": "More and more, goats, chickens, sheep, and cows are becoming integral parts of the modern organic farm. At the most recent EcoFarm Conference, farmers and ranchers dig into the challenges of running farms with barns. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Where's the beef? These days, as numerous workshops at the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> revealed, it's on the farm—right alongside the sheep, the chickens, the ducks, and the goats. \u003c/p>\n\u003cp>From a farming perspective, biodiversity used to mean replacing typical fenceline-to-fenceline monocropping (which you can still still see down in the Central Valley: huge tracts of dirt planted with nothing but straight lines of strawberries or lettuce) with a more photogenic mix of pollinator-feeding flowers, orchards, hedgerows, and assorted vegetables in colorful profusion, all working in sync to make the farm a happier habitat for beneficial bugs, predators, and people. \u003c/p>\n\u003cp>Now, however, more and more small farms (and vineyards) are getting livestock into the mix. Whether they're providing milk, eggs, meat, or labor, animals and poultry are taking their place again alongside the tractor and the compost pile as integral parts of the contemporary, sustainable organic farm. \u003c/p>\n\u003cp>The 2011 conference had a much more concentrated interest in horns and hoofs than in years past. At least half a dozen workshops focused on animal issues, ranging from \"Ecosystem Services in Livestock Production\" and \"Cattle and Carbon: Rangeland Conservation & Climate Protection\" to \"Healthy Herds, Healthy Markets: Raising Heritage Breed Livestock and Poultry\" and \"Building a Local Meat Supply Chain.\" \u003c/p>\n\u003cp>Putting the proof onto the plate was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>, our own local grass-fed meat company, whose in-kind sponsorship of the conference put excellent local chicken, bacon, and lamb onto the menu of Asilomar's dining room throughout the conference (which made, for the omnivores among us, a welcome alternative to the usual beans, kale, and quinoa). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why have animals on a farm? Well, as one of the owners of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> pointed out, a productive, diversely-planted organic farm produces a lot of surplus food. Restaurants, retailers, CSA and farmers' market customers all want the good stuff. They'll pay for it, but it has to look and taste the best. And if you're not bathing your produce in pesticides to keep it the boring, munching, scarring bugs at bay, well, you're going to end up culling a whole lot of not-so-pretty, overripe or undersized stuff along the way. \u003c/p>\n\u003cp>Some of it feeds your family and your workers. Some of it can feed your compost. But if you want to turn oversize zucchini and beat-up tomatoes into usable, high-quality protein (not to mention plenty of fertilizer), well, nothing beats feeding it to pigs, goats, or chickens. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/goatschix.jpg\" alt=\"goats and chickens\" title=\"goats and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22531\">\u003cbr>\n\u003cem>Backyard goats and chickens enjoying some sweet and crunchy discards from Star Route Farm\u003c/em> \u003c/p>\n\u003cp>It's all part of the closed-loop system advocated by \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a>, the Austrian polymath who mixed biology and soil science with folk wisdom and time-tested peasant farming practices, codifying it into what we now call biodynamics. Stripped of its more arcane spiritual elements, it's more or less the same down-to-earth, interconnected system advocated by Joel Salatin, the nattily dressed farmer/author of Virginia's Polyface Farm, who gave an impassioned speech last month in Point Reyes Station. Drawing from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810960/kqedorg-20\">The Sheer Ecstasy of Being a Lunatic Farmer\u003c/a>, Salatin turned the hay-lined Toby's Feed Barn into a tent revival for smart pasturing practices and mixed-use farms. Real pork, he insisted, wasn't a \"white meat;\" instead, if the pig's been raised right, rooting around, living out its full pig-attude, its meat should be iron-rich and consequently rosy pink. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Joel-Salatin.jpg\" alt=\"Joel Salatin\" title=\"Joel Salatin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22529\">\u003cbr>\n\u003cem>Joel Salatin. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Even wineries are getting in on the act: at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/12/harvest-time-robert-sinskey-vineyards/\">Robert Sinskey\u003c/a>, in Napa, part of the vineyards' biodynamic practice involves grazing down the weeds with sweet-faced Romney sheep, whose wool is sold alongside the wine in the tasting room. \u003c/p>\n\u003cp>But, as much as we might hope to be going back to a more natural practice with grass-fed meat and pastured eggs, few consumers are ready to think of steak and omelets as exclusively seasonal products, dictated by water, daylight, and temperatures just as much as asparagus or raspberries. If you have backyard chickens, you know that laying slows down dramatically as the days get shorter. Grass-fed cows have to be managed according to the ecosystems of their particular pastures.\u003c/p>\n\u003cp>Rearing animals on grass takes time, and as talk with numerous small farmers and ranchers at the conference proved, no one small farm or ranch can provide a year-round supply of freshly slaughtered meat. The answer? Co-ops and partnerships. As the workshop \"Are CSAs Sustainable?\" proved, a single farm limited by acreage, climate, and resources can't always produce enough variety to keep customers coming back for a box year-round. Your cool, moist, ocean-fogged farm might produce spectacular greens and kales—but what happens in July, when \"greens fatigue\" sets in and your members are longing for peaches and tomatoes? You can preach the virtues of chard; scrape up another loan, lease another parcel of land and increase your payroll; or partner with an inland neighbor already dripping in stone fruit and create a box that shares the wealth. \u003c/p>\n\u003cp>Niman Ranch does this on a large scale; Marin Sun Farms, Straus Family Creamery, and North Coast Meats on a smaller one. Partnering with other ranches helps produce a steady supply, while selling meat through a CSA, like the one described by Tyler Dawley of \u003ca href=\"http://www.barbarosaranchers.com\">Barbarosa Ranchers\u003c/a> in Red Bluff, insures not only a pre-sold market for the animals, but a chance to familiarize customers with cuts beyond the usual chops and tenderloins. \u003c/p>\n\u003cp>Cooperatives can also help with the biggest snag in the local-meat supply chain: getting access to a small-scale slaughterhouse, then finding a way through governmental wrapping and packing regulations scaled for the likes of Tyson Foods. \u003c/p>\n\u003cp>As State Director Dr. Glenda Humiston of \u003ca href=\"http://www.rurdev.usda.gov/CA-StateDirector.html\">USDA Rural Development\u003c/a> pointed out, one of the top requests her office gets from rural communities (right after broadband) is access to small-scale slaughterhouses, particularly mobile ones that can move from community to community. Throughout the workshops, farmers with pigs, goats, sheep, and cattle on their land got up to beg for solutions, giving details of sudden shut-downs at nearby slaughterhouses (some affiliated with local ag-training universities) or wrapping/packing facilities.\u003c/p>\n\u003cp>No one, even the most carnivorous among us, likes to think too hard about how their main course went from animal to ingredient. But with meat moving out of the supermarket and into the farmers' market, thoughtful consumers have more and more chances to find out how their dinner lived, and to put their food dollars towards supporting land-healthy, humane practices. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For more background on the challenges of creating a local meat supply chain, read the report \u003ca href=\"http://www.foodandwaterwatch.org/tools-and-resources/wheres-the-local-beef/\">Where's the Local Beef?\u003c/a> by Food and Water Watch. \u003c/em>\u003c/p>\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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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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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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"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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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"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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"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.",
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"possible": {
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"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",
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},
"pri-the-world": {
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"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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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"source": "npr"
},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
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