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"disqusTitle": "EcoFarm Conference: Day 1",
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"content": "\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"title": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farm Together Now Book Launch",
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"content": "\u003cp>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farm.together.now_.cover-new.jpg\" alt=\"Farm Together Now book cover\" title=\"Farm Together Now book cover\" width=\"240\" height=\"314\" class=\"alignleft size-full wp-image-20079\">\u003c/a>Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind.\u003c/p>\n\u003cp>Earlier this year saw the release of \u003cem>\u003ca href=\"http://www.farmerjane.org\">Farmer Jane\u003c/a>\u003c/em>, East Bay author Temra Costa's take on female farmers and the role they play in the emerging food movement. That book was followed by \u003cem>\u003ca href=\"http://www.growingroots.info/\">Growing Roots\u003c/a>: The New Generation of Sustainable Farmers, Cooks, and Food Activists\u003c/em> by Katherine Leiner, who crisscrossed the country to meet cheese mongers, mushroom foragers, and beekeepers, and shares their stories and recipes in an anthology collection.\u003c/p>\n\u003cp>Now comes the home-grown \u003cem>\u003ca href=\"http://farmtogethernow.org/\">Farm Together Now\u003c/a>: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by \u003ca href=\"http://futurefarmers.com/\">Amy Franceschini\u003c/a> and \u003ca href=\"http://miscprojects.com\">Daniel Tucker\u003c/a> (Chronicle Books, hardcover \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">$27.50\u003c/a>).\u003c/p>\n\u003cp>Tucker calls Chicago home, but folks may know San Franciscan Franceschini for her role in the city's \u003ca href=\"http://futurefarmers.com/victorygardens/\">Victory Gardens\u003c/a> project. A member of the artist collaborative \u003ca href=\"http://www.futurefarmers.com/\">Future Farmers\u003c/a>, Franceschini was approached by Chronicle to, well, chronicle a crucial time in the nascent alternative farming movement.\u003c/p>\n\u003cp>In the summer of 2009, Franceschini, Tucker and San Francisco-based photographer \u003ca href=\"http://www.annehamersky.com/\">Anne Hamersky\u003c/a> took separate road trips around the country, and logged thousands of miles and hundreds of hours of face time with farmers. This book is the result, a portrait of 20 farms that gives readers a sense of the challenges faced by people pursuing an alternative food system to conventional Big Ag.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The guide, which takes a Q&A interview format, gives immediate voice to a diverse range of farmers and food activists.\u003c/p>\n\u003cp>Close to home we meet Willow Rosenthal and Barbar Finnin of Oakland's \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, an urban farm, backyard gardening, and farm stand project in one of Oakland's most food-challenged areas. \u003cem>Farm Together Now\u003c/em> was completed before City Slicker received a massive $4 million dollars in state bond funds to expand their works, a poignant coda to their story, which documents the real hardship of making change in communities with scant funds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.sign300.jpg\" alt=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" title=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-20083\">\u003cbr>\n\u003cem>Adelle Martin readies the lettuce for the City Slicker sliding scale market table where customers decide if they are a \"Free Spirit,\" \"Just Getting By,\" or a \"SugarMama/Daddy\" and pay accordingly.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.cityslickers500.jpg\" alt=\"Barbara Ann Christian harvests strawberries from a City Slicker Farms project.\" title=\"Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20080\">\u003cbr>\n\u003cem>Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.deliverytrike500.jpg\" alt=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" title=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20081\">\u003cbr>\n\u003cem>Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\u003c/em>\u003c/p>\n\u003cp>We also hear from the people who run \u003ca href=\"http://www.freewheelinfarm.com/home.html\">Freewheelin' Farm\u003c/a> in Santa Cruz, an organic fruit and vegetable producer focused on conservation measures. To that end, farmers Kirstin Yogg, Amy Courtney, and Darryl Wong deliver \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) shares by bicycle and trailer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.freewheelinfarm500.jpg\" alt=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" title=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20082\">\u003cbr>\n\u003cem>Farmer Darryl Wong of Freewheelin' Farm washes arugula.\u003c/em>\u003c/p>\n\u003cp>Franceschini notes that while there's a growing band of young, modern agrarians in the U.S., there's also a massive collapse in small ag and the knowledge inherent in small-scale farming.\u003c/p>\n\u003cblockquote>\u003cp>\"My hope with this book is that people take away a sense of urgency and a willingness to support local farmers and get involved intimately with the producers of the food we eat,\" says the artist and designer. \"I also hope the examples in the book reveal the true cost of food: social, material, and mental.\"\u003c/p>\u003c/blockquote>\n\u003cp>Pressed for a thumbnail sketch of sustainable ag, \u003ca href=\"http://asmp.org/articles/best-2010-hamersky.html\">photog Hamersky\u003c/a> adds:\u003c/p>\n\u003cblockquote>\u003cp> \"It runs the gamut from window box basil to chickens raised by urbanites on squatted land to biodynamic large-scale production farms that feed thousands of families.\" Why now? \"We've latched on to this movement for many reasons: safer ecology, personal health, deeper community, simpler economy, and plain old deliciousness.\"\u003c/p>\u003c/blockquote>\n\u003cp>Hamersky feels that some of the most interesting stories in \u003cem>Farm Together Now\u003c/em> come from folks whose families have been conventional farmers for generations who have now embraced sustainable methods of food production, lived and worked on both sides of the issue, and have a lot of wisdom to impart. These trailblazers, she notes, are often living in very conservative communities across the road from lifelong neighbors who don't easily trust new work methods.\u003c/p>\n\u003cp>City dwellers, she says, may be surprised at the sophisticated, progressive farm philosophies and business models created in the middle of \"nowhere.\" Learn more from Franceschini and Hamersky at their upcoming book launch.\u003c/p>\n\u003cp>\u003cstrong>Event Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">Farm Together Now Book Release Party\u003c/a>\u003cbr>\nTuesday, December 21, 2010\u003cbr>\n8:00-10:00 p.m.\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">The Green Arcade\u003c/a>\u003cbr>\n1380 Market Street (at Gough), San Francisco\u003cbr>\nLive music by \u003ca href=\"http://evieladin.com/\">Evie Ladin\u003c/a> and \u003ca href=\"http://ericandsuzy.com\">Suzy Thompson\u003c/a>.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Full disclosure: Hamersky is a professional colleague and long-time friend.]\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farm.together.now_.cover-new.jpg\" alt=\"Farm Together Now book cover\" title=\"Farm Together Now book cover\" width=\"240\" height=\"314\" class=\"alignleft size-full wp-image-20079\">\u003c/a>Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind.\u003c/p>\n\u003cp>Earlier this year saw the release of \u003cem>\u003ca href=\"http://www.farmerjane.org\">Farmer Jane\u003c/a>\u003c/em>, East Bay author Temra Costa's take on female farmers and the role they play in the emerging food movement. That book was followed by \u003cem>\u003ca href=\"http://www.growingroots.info/\">Growing Roots\u003c/a>: The New Generation of Sustainable Farmers, Cooks, and Food Activists\u003c/em> by Katherine Leiner, who crisscrossed the country to meet cheese mongers, mushroom foragers, and beekeepers, and shares their stories and recipes in an anthology collection.\u003c/p>\n\u003cp>Now comes the home-grown \u003cem>\u003ca href=\"http://farmtogethernow.org/\">Farm Together Now\u003c/a>: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by \u003ca href=\"http://futurefarmers.com/\">Amy Franceschini\u003c/a> and \u003ca href=\"http://miscprojects.com\">Daniel Tucker\u003c/a> (Chronicle Books, hardcover \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">$27.50\u003c/a>).\u003c/p>\n\u003cp>Tucker calls Chicago home, but folks may know San Franciscan Franceschini for her role in the city's \u003ca href=\"http://futurefarmers.com/victorygardens/\">Victory Gardens\u003c/a> project. A member of the artist collaborative \u003ca href=\"http://www.futurefarmers.com/\">Future Farmers\u003c/a>, Franceschini was approached by Chronicle to, well, chronicle a crucial time in the nascent alternative farming movement.\u003c/p>\n\u003cp>In the summer of 2009, Franceschini, Tucker and San Francisco-based photographer \u003ca href=\"http://www.annehamersky.com/\">Anne Hamersky\u003c/a> took separate road trips around the country, and logged thousands of miles and hundreds of hours of face time with farmers. This book is the result, a portrait of 20 farms that gives readers a sense of the challenges faced by people pursuing an alternative food system to conventional Big Ag.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The guide, which takes a Q&A interview format, gives immediate voice to a diverse range of farmers and food activists.\u003c/p>\n\u003cp>Close to home we meet Willow Rosenthal and Barbar Finnin of Oakland's \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, an urban farm, backyard gardening, and farm stand project in one of Oakland's most food-challenged areas. \u003cem>Farm Together Now\u003c/em> was completed before City Slicker received a massive $4 million dollars in state bond funds to expand their works, a poignant coda to their story, which documents the real hardship of making change in communities with scant funds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.sign300.jpg\" alt=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" title=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-20083\">\u003cbr>\n\u003cem>Adelle Martin readies the lettuce for the City Slicker sliding scale market table where customers decide if they are a \"Free Spirit,\" \"Just Getting By,\" or a \"SugarMama/Daddy\" and pay accordingly.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.cityslickers500.jpg\" alt=\"Barbara Ann Christian harvests strawberries from a City Slicker Farms project.\" title=\"Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20080\">\u003cbr>\n\u003cem>Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.deliverytrike500.jpg\" alt=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" title=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20081\">\u003cbr>\n\u003cem>Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\u003c/em>\u003c/p>\n\u003cp>We also hear from the people who run \u003ca href=\"http://www.freewheelinfarm.com/home.html\">Freewheelin' Farm\u003c/a> in Santa Cruz, an organic fruit and vegetable producer focused on conservation measures. To that end, farmers Kirstin Yogg, Amy Courtney, and Darryl Wong deliver \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) shares by bicycle and trailer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.freewheelinfarm500.jpg\" alt=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" title=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20082\">\u003cbr>\n\u003cem>Farmer Darryl Wong of Freewheelin' Farm washes arugula.\u003c/em>\u003c/p>\n\u003cp>Franceschini notes that while there's a growing band of young, modern agrarians in the U.S., there's also a massive collapse in small ag and the knowledge inherent in small-scale farming.\u003c/p>\n\u003cblockquote>\u003cp>\"My hope with this book is that people take away a sense of urgency and a willingness to support local farmers and get involved intimately with the producers of the food we eat,\" says the artist and designer. \"I also hope the examples in the book reveal the true cost of food: social, material, and mental.\"\u003c/p>\u003c/blockquote>\n\u003cp>Pressed for a thumbnail sketch of sustainable ag, \u003ca href=\"http://asmp.org/articles/best-2010-hamersky.html\">photog Hamersky\u003c/a> adds:\u003c/p>\n\u003cblockquote>\u003cp> \"It runs the gamut from window box basil to chickens raised by urbanites on squatted land to biodynamic large-scale production farms that feed thousands of families.\" Why now? \"We've latched on to this movement for many reasons: safer ecology, personal health, deeper community, simpler economy, and plain old deliciousness.\"\u003c/p>\u003c/blockquote>\n\u003cp>Hamersky feels that some of the most interesting stories in \u003cem>Farm Together Now\u003c/em> come from folks whose families have been conventional farmers for generations who have now embraced sustainable methods of food production, lived and worked on both sides of the issue, and have a lot of wisdom to impart. These trailblazers, she notes, are often living in very conservative communities across the road from lifelong neighbors who don't easily trust new work methods.\u003c/p>\n\u003cp>City dwellers, she says, may be surprised at the sophisticated, progressive farm philosophies and business models created in the middle of \"nowhere.\" Learn more from Franceschini and Hamersky at their upcoming book launch.\u003c/p>\n\u003cp>\u003cstrong>Event Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">Farm Together Now Book Release Party\u003c/a>\u003cbr>\nTuesday, December 21, 2010\u003cbr>\n8:00-10:00 p.m.\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">The Green Arcade\u003c/a>\u003cbr>\n1380 Market Street (at Gough), San Francisco\u003cbr>\nLive music by \u003ca href=\"http://evieladin.com/\">Evie Ladin\u003c/a> and \u003ca href=\"http://ericandsuzy.com\">Suzy Thompson\u003c/a>.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Full disclosure: Hamersky is a professional colleague and long-time friend.]\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201011191630/b\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/seeds.jpg\" alt=\"bean seeds\" title=\"bean seeds\" width=\"500\" height=\"317\" class=\"alignnone size-full wp-image-18959\">\u003c/a>\u003cbr>\n \u003cem>UC Davis Professor Paul Gepts shows some of the bean seeds he has collected from Central and South America. Most of the beans we eat today are derived from one or two wild plants. Photo by Lauren Sommer\u003c/em> \u003c/p>\n\u003cp>\"Seed saving\" is a technique that has largely fallen by the wayside in modern agriculture. And that's reduced the genetic diversity of the crops we rely on. But now, a handful of groups in the San Francisco Bay Area are starting their own seed-saving efforts.\u003cbr>\n\u003cstrong>Reporter:\u003c/strong> Lauren Sommer \u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630b.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/R201011191630b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>QUEST:\u003c/strong> \u003ca href=\"http://www.kqed.org/quest/blog/2010/09/17/reporters-notes-backyard-seed-banks/\">Slideshow, Reporters Notes, Resources\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "\"Seed saving\" is a technique that has largely fallen by the wayside in modern agriculture. And that's reduced the genetic diversity of the crops we rely on. But now, a handful of groups in the San Francisco Bay Area are starting their own seed-saving efforts. \u003cstrong>Reporter:\u003c/strong> Lauren Sommer ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201011191630/b\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/seeds.jpg\" alt=\"bean seeds\" title=\"bean seeds\" width=\"500\" height=\"317\" class=\"alignnone size-full wp-image-18959\">\u003c/a>\u003cbr>\n \u003cem>UC Davis Professor Paul Gepts shows some of the bean seeds he has collected from Central and South America. Most of the beans we eat today are derived from one or two wild plants. Photo by Lauren Sommer\u003c/em> \u003c/p>\n\u003cp>\"Seed saving\" is a technique that has largely fallen by the wayside in modern agriculture. And that's reduced the genetic diversity of the crops we rely on. But now, a handful of groups in the San Francisco Bay Area are starting their own seed-saving efforts.\u003cbr>\n\u003cstrong>Reporter:\u003c/strong> Lauren Sommer \u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630b.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/R201011191630b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>QUEST:\u003c/strong> \u003ca href=\"http://www.kqed.org/quest/blog/2010/09/17/reporters-notes-backyard-seed-banks/\">Slideshow, Reporters Notes, Resources\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gathering, Roasting and Cooking with Chestnuts",
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"content": "\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "My trip to Italy got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the Chronicle had mentioned that you could collect chestnuts somewhere in San Mateo County. Upon my return I took a quick trip down to \u003cstrong>Skyline Chestnuts\u003c/strong> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!",
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"title": "Gathering, Roasting and Cooking with Chestnuts | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a recent trip to Italy I dropped into a temporary shack set up just like a Christmas tree lot but this one featured all things \"chestnut.\" You could sit down to eat some freshly roasted chestnuts and drink a glass of wine before moving on for your evening. There was also a variety of prepared chestnut products as well as raw chestnuts you could purchase. The place was quite packed and the warmth from the roaster was comforting in contrast to the cold wind blowing outside.\u003c/p>\n\u003cp>At this time of year across Northern Italy you'll see roasted chestnut stands on street corners of cities large and small. These businesses are the Italian version of pumpkin patches and Christmas tree lots, completely seasonal and a reminder of more modest times. The vendors take up their position on corners and piazzas, roast chestnuts over an open fire and sell them for a few bucks in paper cones. You'll see the skins strewn across cobblestone streets as people munch while strolling. Chestnuts are omnipresent this time of year in Northern Italy on menus, in markets and in the orchards that carpet Piedmont.\u003c/p>\n\u003cp>This encounter got me thinking about why we don't see chestnuts as publicly available in the Bay Area. I had a minor eureka moment and remembered that years ago the \u003ca href=\"http://articles.sfgate.com/2008-10-18/home-and-garden/17137159_1_mature-trees-cut-your-own-spring-frosts\">Chronicle had mentioned that you could collect chestnuts\u003c/a> somewhere in San Mateo County. Upon my return I took a quick trip down to \u003ca href=\"http://skylinechestnuts.com/\">Skyline Chestnuts\u003c/a> and did some gathering. Apparently, the chestnut season is fairly brief. It started mid-October and ends this weekend before Thanksgiving so if you are interested in DIY chestnut collection don't delay!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\">\u003cimg class=\"alignnone size-full wp-image-18722\" title=\"chestnut trees\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-trees.jpg\" alt=\"chestnut trees\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://skylinechestnuts.com/location&contact.html\">The drive down\u003c/a> is a great experience unto itself. In less than an hour from San Francisco you enter into a completely rural landscape. Should you take the quick route down 280 you turn west on Sand Hill Road and climb through the economic strata: Massive houses, equestrians hugging the road and packs of people on really nice bikes. Then you reach the redwoods and classic coastal California. Hairpin turns pull you onto ridges that yield pristine views of the entire bay one minute, then rolling hills descending into the Pacific the next. Along the way you can stop to pick up a picnic or even a glass of wine because \u003ca href=\"http://www.fogartywinery.com/\">Thomas Fogerty winery\u003c/a> lies directly in your path.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\">\u003cimg class=\"alignnone size-full wp-image-18724\" title=\"chestnuts and burrs on ground\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-ground.jpg\" alt=\"chestnuts and burrs on ground\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Once you arrive at Skyline Chestnuts the process is easy. You show up and the proprietors, Hans and Donna Johsens, give you a bucket and some heavy leather gloves and then point you down the trail where you'll find a series of chestnut trees and the ground carpeted by nuts and the bristly pods that contain them known as burrs. Most of the nuts are already nude on the ground so the collection process is pretty straightforward. Occasionally you'll find some that haven't completely emerged from the burrs so you'll need to pry them out with your securely gloved hands. Collect until you're content and enjoy San Mateo County's open space because it's quite amazing. You might also want to gather some of the burrs as well -- they make great table decorations for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\">\u003cimg class=\"alignnone size-full wp-image-18723\" title=\"chestnut knife\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnut-knife.jpg\" alt=\"chestnut knife\" width=\"500\" height=\"373\">\u003c/a>\u003c/p>\n\u003cp>Now what do you do with your bounty? Roasting is by far the easiest and most traditional way. Skyline Chestnuts sells chestnut knives which makes the process easier. They also sell classic roasting pans and recipe books. To roast them score each chestnut with an X on the flat side and place a bunch in a roasting pan at 350 degrees for about 10-15 minutes. Check them periodically and once the corners of the X point upwards they should be done. Take them out and place the chestnuts in a towel, twist it so that they all crack and then serve. It will still take some work to peel them but it's a great post prandial event or even a great early evening event for kids.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\">\u003cimg class=\"alignnone size-full wp-image-18725\" title=\"scored chestnut\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/chestnuts-score.jpg\" alt=\"scored chestnut\" width=\"300\" height=\"402\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The process of skinning chestnuts can be rather laborious but if you have a few people gathered around a table it can be a pleasant social activity and the rewards are worthwhile. As an ingredient, chestnuts are an excellent addition to many types of dishes. There's nothing quite like the taste of truly fresh chestnuts tossed into salads, sauteed with Brussels sprouts or in cakes and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">soups\u003c/a>. Recipes abound and stretch across all meals and courses so dive into that cookbook collection or search online resources. I've included a few recipes to get you started. With Thanksgiving a week away I urge you to consider adding chestnuts to your feast because they add a completely different flavor to the mix.\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.chow.com/recipes/11165-chestnut-gnocchi-with-robiola-cheese-sauce?tag=custom-doc;gumballs\">Chestnut Gnocchi with Robiola Cheese Sauce\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#7\">Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex3.html?ref=dining\">Stewed Chestnuts With Ricotta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/chestnut-stuffing/\">Chestnut Stuffing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://nymag.com/listings/recipe/sauteed-leeks-and-chestnuts/\">Sauteed Leeks and Chestnuts\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html?ref=dining#20\">Celery Root and Chestnut Soup With Brussels Sprouts\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Orchard to Oven Pie Workshop",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\" alt=\"Orchard to Oven chalkboard\" title=\"Orchard to Oven chalkboard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17253\">\u003c/a>\u003c/p>\n\u003cp>Even a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a> needs professional development. Or maybe there's just no nicer way to spend a Sunday afternoon than bumping along in the back of a pickup truck, perched on a hay bale, out to pick fresh apples for a pie. \u003c/p>\n\u003cp>Tipped off by a friend who lives in Petaluma and knows my fondness for (one might say obsession with) pie, I headed out to the rolling hills of rural Sonoma last weekend, joining 19 other local pie enthusiasts for Two Rock Ranch's \u003ca href=\"http://tworockranch.com/\">Orchard to Oven Pie Workshop\u003c/a>, a three-hour event hosted by ranch owner and orchardist Kathy Tresch and taught by chef, caterer, and blogger \u003ca href=\"http://melonicourtway.typepad.com/\">Meloni Courtway\u003c/a>.\u003c/p>\n\u003cp>Two Rock Ranch has been in the Tresch family since 1905, when the family of Kathy's husband Joe started it as 300-acre dairy farm. Over the years, they added to the farm piece and piece, and it now stretches across some 2000 acres. The dairy was certified organic in 1995, the second (after Straus) organic dairy in California. Straus Organic Creamery has kindly donated the butter for all the classes, making our pies truly local, since the Tresch dairy supplies nearly two-thirds of the milk processed by Straus. \u003c/p>\n\u003cp>Kathy's pet project now is Olympia's Orchard, 8 acres of fruit trees spread out over several fenced-in parcels throughout the farm. Since 2004, she's planted some 500 trees, with over 50 varieties of apples alone. Many of them are hard-to-find antique and heirloom types, such as Cox's Orange Pippin and Kidd's Orange Red, along with newer varieties like Freedom, Pink Pearl, and Gold Rush, all chosen especially for the area's mild climate, so unlike the icy winters that many of the more common East Coast varieties (Macintosh, Macoun) require. The trees, planted on dwarfing rootstock and farmed organically, are charmingly petite, laden with fruit that all but drops into our hands. Pick 10 each, Kathy tells us, and it's nearly impossible to stop plucking the fat bright-red Jonathans, tart-sweet and perfect for pies. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\" alt=\"apple picking\" title=\"apple picking\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17266\">\u003c/a>\u003c/p>\n\u003cp>Before we start, Kathy tells us a little of the history of the place, its beginnings as a land of plenty for the native Miwoks, then as a farm homestead for Charlie and Lena Hall. They plowed with horses, ate their dinners off dishes brought West by covered wagon. Kathy holds up Miwok mortars and pestles, horseshoes and bits of blue-patterned china that she's found in the dirt over the years. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\" alt=\"apple basket\" title=\"apple basket\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17269\">\u003c/a>\u003c/p>\n\u003cp>Once our bushel baskets are half-filled, we pile back onto the hay bales for the bumpy ride back to the ranch. There, we find a long table on the porch lined with bowl after bowl, bags of flour and sugar, and Meloni, smiling in a white chef's jacket. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\" alt=\"Kathy and Meloni\" title=\"Kathy and Meloni\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17271\">\u003c/a>\u003c/p>\n\u003cp>Meloni, a California Culinary Academy grad who was dubbed the \"Best Baker in America\" by no less than Martha Stewart, thanks to killer recipes for Pumpkin Scones and Persimmon-White Chocolate Bread Pudding, says this is her very favorite job ever, talking and making and eating pie. She tells us that those of us with chilly hands are born pie makers; the warm-handed ones need to make sure they use cold butter, very cold ice water, and a good pastry hoop to keep their dough light and flaky, not oily-warm. \u003c/p>\n\u003cp>Another tip? Ignore all those recipes that reference \"small peas\" in describing the perfect texture of pie dough. Don't think peas, think oatmeal, says Meloni. This is a surprise to me, since I've always leaned towards the rough and nubbly to get maximum flakiness. Use short, sharp downward strokes of the pastry hoop, she says, and turn the bowl as you go. \u003c/p>\n\u003cp>I keep going, farther than I usually would, until my butter and flour are as sandy as quick-cooking dry oatmeal. In goes the water, and the dough is patted into shaggy mounds, then set aside to chill. \u003c/p>\n\u003cp>Now it's onto the apple-peeling and slicing, and soon we're rolling out our doughs and piling them high with cinnamon-sugared apples. The pies go into the outdoor brick oven that Kathy has been tending. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\" alt=\"brick oven pies\" title=\"brick oven pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17274\">\u003c/a>\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Rinsing the sugar and butter from our hands, we wander into the great room at the lodge, where a fire is burning in the fireplace under a massive, glowering mounted buffalo head and there's Baletto Russian River Valley gewurztraminer to sip, delectable apple-arugula-bacon-cheese flatbread and blue cheese, apple, honey and walnut crostini to nibble, and half a dozen different types of apple to sample. \u003c/p>\n\u003cp>When the platters are reduced to crumbs, we head back outside, to see all our beautiful pies--each so different, though we all used the same ingredients--laid out on the porch, hot and steaming with the scent of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17276\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Register for the season's final\u003ca href=\"http://www.eventbrite.com/event/862671273?ref=ecount\"> Oven to Orchard Apple Pie Workshop\u003c/a> on Sunday, Sept. 26th at 10am. $48/person includes orchard tour, pie class, apple tasting, wine and apple-inspired snacks, and your own apple pie to take home. Workshop lasts approximately 3 hours. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\" alt=\"pretty pie\" title=\"pretty pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17277\">\u003c/a>\u003cem>The author's pie\u003c/em>\u003c/p>\n\n",
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"excerpt": "Is there any nicer way to spend an autumn afternoon than bumping along in the back of a pickup truck, out to pick fresh organic apples for a pie? Pie therapist Stephanie gets tips from the pros at Two Rock Ranch's Orchard to Oven Pie Workshop.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chalkboard500.jpg\" alt=\"Orchard to Oven chalkboard\" title=\"Orchard to Oven chalkboard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17253\">\u003c/a>\u003c/p>\n\u003cp>Even a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/22/calling-the-pie-therapist/\">pie therapist\u003c/a> needs professional development. Or maybe there's just no nicer way to spend a Sunday afternoon than bumping along in the back of a pickup truck, perched on a hay bale, out to pick fresh apples for a pie. \u003c/p>\n\u003cp>Tipped off by a friend who lives in Petaluma and knows my fondness for (one might say obsession with) pie, I headed out to the rolling hills of rural Sonoma last weekend, joining 19 other local pie enthusiasts for Two Rock Ranch's \u003ca href=\"http://tworockranch.com/\">Orchard to Oven Pie Workshop\u003c/a>, a three-hour event hosted by ranch owner and orchardist Kathy Tresch and taught by chef, caterer, and blogger \u003ca href=\"http://melonicourtway.typepad.com/\">Meloni Courtway\u003c/a>.\u003c/p>\n\u003cp>Two Rock Ranch has been in the Tresch family since 1905, when the family of Kathy's husband Joe started it as 300-acre dairy farm. Over the years, they added to the farm piece and piece, and it now stretches across some 2000 acres. The dairy was certified organic in 1995, the second (after Straus) organic dairy in California. Straus Organic Creamery has kindly donated the butter for all the classes, making our pies truly local, since the Tresch dairy supplies nearly two-thirds of the milk processed by Straus. \u003c/p>\n\u003cp>Kathy's pet project now is Olympia's Orchard, 8 acres of fruit trees spread out over several fenced-in parcels throughout the farm. Since 2004, she's planted some 500 trees, with over 50 varieties of apples alone. Many of them are hard-to-find antique and heirloom types, such as Cox's Orange Pippin and Kidd's Orange Red, along with newer varieties like Freedom, Pink Pearl, and Gold Rush, all chosen especially for the area's mild climate, so unlike the icy winters that many of the more common East Coast varieties (Macintosh, Macoun) require. The trees, planted on dwarfing rootstock and farmed organically, are charmingly petite, laden with fruit that all but drops into our hands. Pick 10 each, Kathy tells us, and it's nearly impossible to stop plucking the fat bright-red Jonathans, tart-sweet and perfect for pies. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-picking500.jpg\" alt=\"apple picking\" title=\"apple picking\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17266\">\u003c/a>\u003c/p>\n\u003cp>Before we start, Kathy tells us a little of the history of the place, its beginnings as a land of plenty for the native Miwoks, then as a farm homestead for Charlie and Lena Hall. They plowed with horses, ate their dinners off dishes brought West by covered wagon. Kathy holds up Miwok mortars and pestles, horseshoes and bits of blue-patterned china that she's found in the dirt over the years. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/apple-basket500.jpg\" alt=\"apple basket\" title=\"apple basket\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17269\">\u003c/a>\u003c/p>\n\u003cp>Once our bushel baskets are half-filled, we pile back onto the hay bales for the bumpy ride back to the ranch. There, we find a long table on the porch lined with bowl after bowl, bags of flour and sugar, and Meloni, smiling in a white chef's jacket. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/kathy-meloni500.jpg\" alt=\"Kathy and Meloni\" title=\"Kathy and Meloni\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17271\">\u003c/a>\u003c/p>\n\u003cp>Meloni, a California Culinary Academy grad who was dubbed the \"Best Baker in America\" by no less than Martha Stewart, thanks to killer recipes for Pumpkin Scones and Persimmon-White Chocolate Bread Pudding, says this is her very favorite job ever, talking and making and eating pie. She tells us that those of us with chilly hands are born pie makers; the warm-handed ones need to make sure they use cold butter, very cold ice water, and a good pastry hoop to keep their dough light and flaky, not oily-warm. \u003c/p>\n\u003cp>Another tip? Ignore all those recipes that reference \"small peas\" in describing the perfect texture of pie dough. Don't think peas, think oatmeal, says Meloni. This is a surprise to me, since I've always leaned towards the rough and nubbly to get maximum flakiness. Use short, sharp downward strokes of the pastry hoop, she says, and turn the bowl as you go. \u003c/p>\n\u003cp>I keep going, farther than I usually would, until my butter and flour are as sandy as quick-cooking dry oatmeal. In goes the water, and the dough is patted into shaggy mounds, then set aside to chill. \u003c/p>\n\u003cp>Now it's onto the apple-peeling and slicing, and soon we're rolling out our doughs and piling them high with cinnamon-sugared apples. The pies go into the outdoor brick oven that Kathy has been tending. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Brick-Oven-Pies500.jpg\" alt=\"brick oven pies\" title=\"brick oven pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17274\">\u003c/a>\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Rinsing the sugar and butter from our hands, we wander into the great room at the lodge, where a fire is burning in the fireplace under a massive, glowering mounted buffalo head and there's Baletto Russian River Valley gewurztraminer to sip, delectable apple-arugula-bacon-cheese flatbread and blue cheese, apple, honey and walnut crostini to nibble, and half a dozen different types of apple to sample. \u003c/p>\n\u003cp>When the platters are reduced to crumbs, we head back outside, to see all our beautiful pies--each so different, though we all used the same ingredients--laid out on the porch, hot and steaming with the scent of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/pies500.jpg\" alt=\"pies\" title=\"pies\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17276\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Register for the season's final\u003ca href=\"http://www.eventbrite.com/event/862671273?ref=ecount\"> Oven to Orchard Apple Pie Workshop\u003c/a> on Sunday, Sept. 26th at 10am. $48/person includes orchard tour, pie class, apple tasting, wine and apple-inspired snacks, and your own apple pie to take home. Workshop lasts approximately 3 hours. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/prettypie500.jpg\" alt=\"pretty pie\" title=\"pretty pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17277\">\u003c/a>\u003cem>The author's pie\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "14th Annual Kendall-Jackson Heirloom Tomato Festival",
"title": "14th Annual Kendall-Jackson Heirloom Tomato Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage.jpg\" alt=\"Kendall-Jackson Heirloom Tomato Festival\" title=\"Kendall-Jackson Heirloom Tomato Festival\" width=\"500\" height=\"338\" class=\"alignnone size-full wp-image-17016\">\u003c/a>\u003cbr>\n\u003cem>Inside the Tomato Tasting Tent\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kj.com/events/tomato-festival/\">Kendall-Jackson Heirloom Tomato Festival\u003c/a> sells out every year, and this year was no exception. Over 3,000 tomato fans turned out this past Saturday to enjoy a hot summer day on Kendall-Jackson’s beautiful grounds, from which more than 175 varieties of heirloom tomatoes were picked fresh for the festival feasting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dancing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dancing.jpg\" alt=\"Steve Lucky and the Rhumba Bums\" title=\"Steve Lucky and the Rhumba Bums\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17017\">\u003c/a>\u003cbr>\n\u003cem>Festival Goers cut a rug to the tunes of Steve Lucky and the Rhumba Bums\u003c/em>\u003c/p>\n\u003cp>The day-long event featured live music, wine and food education seminars, cooking demos, a Chef Challenge, wine tastings, and tasting tables from more than 50 local restaurants, all featuring -- you guessed it -- juicy, sweet, heirloom tomatoes. \u003c/p>\n\u003cp>A majority of the dishes featured some combination of tomato + carb + cheese (no complaints here). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0037.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0037.jpg\" alt=\"Wood-fired Margherita Pizza (Jackson's Bar and Oven)\" title=\"Wood-fired Margherita Pizza (Jackson's Bar and Oven)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17018\">\u003c/a>\u003cbr>\n\u003cem>Wood-fired Margherita Pizza (Jackson's Bar and Oven)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksonsbarandoven.com/\">Jackson's Bar and Oven\u003c/a> had their wood-burning oven set up right on the patio, churning out saucy \u003cstrong>Margherita Pizzas\u003c/strong> as guests came filing in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0101.jpg\" alt=\"Gruyere, Bacon, Tomato Marmalade Tart (The Girl & The Fig)\" title=\"Gruyere, Bacon, Tomato Marmalade Tart (The Girl & The Fig)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17020\">\u003c/a>\u003cbr>\n\u003cem>Gruyere & Bacon Tart with Early Girl Tomato Marmalade and Sundried Tomato (The Girl & The Fig)\u003c/em>\u003c/p>\n\u003cp>I was excited to see \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/26/brunch-nirvana-the-girl-the-fig/\">The Girl & The Fig\u003c/a> representing with a savory \u003cstrong>Gruyere & Bacon Tart, topped with\u003c/strong> \u003ca href=\"http://lickmyspoon.com/foodmusings/you-say-tomato-i-say-more-tomatoes/\">\u003cstrong>Early Girl Tomato\u003c/strong>\u003c/a> \u003cstrong>Marmalade and House-made Sundried Tomato\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0087.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0087.jpg\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17019\">\u003c/a>\u003cbr>\n\u003cem>Savory Tomato \"S'Mores\" (John Ash & Co. at Vintners Inn)\u003c/em>\u003c/p>\n\u003cp>Veering towards the sweeter spectrum was an interesting creation by Executive Chef Thomas Schmidt of \u003ca href=\"http://www.vintnersinn.com/johnash.asp\">John Ash & Co. at Vintners Inn\u003c/a>. Schmidt served up \u003cstrong>Tomato \"S'Mores\"\u003c/strong> made with \u003cstrong>House-made Herb Crackers, Burrata Cheese, Tomato Jam and Basil-infused Kendall Farms Crème Fraiche\u003c/strong>.\u003c/p>\n\u003cp>I loved the creativity here, and it was just the right warm-up as we headed next to the tomato-inspired desserts!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0237.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0237.jpg\" alt=\"Sticky Fingers (Cutie Cakes Bakeshop)\" title=\"Sticky Fingers (Cutie Cakes Bakeshop)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17022\">\u003c/a>\u003cbr>\n\u003cem>Sticky Fingers (Cutie Cakes Bakeshop)\u003c/em>\u003c/p>\n\u003cp>There were Mini Heirloom Tomato Waffles with Whipped Tomato Butter & Heirloom Syrup from \u003ca href=\"http://www.nectarsonoma.com/\">Nectar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/fiorellos-italian-ice-cream-san-rafael\">Fiorello's\u003c/a> Watermelon Tomato Mint Gelato from Gotta Havit Desserts, and my favorite, a buttery, burnt caramel confection from \u003ca href=\"http://cutiecakesbakeshop.com/\">Cutie Cakes Bakeshop\u003c/a> -- \u003cstrong>Sticky Fingers: Vanilla Butter Cake with Pineapple & Cardamom-scented Caramel and Brown Sugar Heirloom Tomatoes\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Pavilion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Pavilion.jpg\" alt=\"Tomato Tasting Tent\" title=\"Tomato Tasting Tent\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17025\">\u003c/a>\u003cbr>\n\u003cem>Tomato Tasting Tent\u003c/em>\u003c/p>\n\u003cp>And if it was straight up, unadulterated tomatoes you were looking for, all you had to do was head to the \u003cstrong>Tomato Tasting Tent\u003c/strong> where there were a dizzying 192 different varieties of heirloom tomatoes to try. You've probably heard of red, green, and yellow tomatoes before, but did you know there are also varieties that are categorized as white, gold, orange, pink, purple, brown, and even black?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0173.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0173.jpg\" alt=\"A young connoisseur\" title=\"A young connoisseur\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17021\">\u003c/a>\u003cbr>\n\u003cem>A young connoisseur\u003c/em>\u003c/p>\n\u003cp>My top three picks from the tasting tent were:\u003cbr>\n1.\t\u003cstrong>Sungold Cherries\u003c/strong> – a burst of tomato sunshine\u003cbr>\n2.\t\u003cstrong>Green Gage\u003c/strong> – robust and intensely flavored yellow tomato\u003cbr>\n3.\t\u003cstrong>Paul Robeson\u003c/strong> – my first taste of a brown tomato\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0311.jpg\" alt=\"2 lbs 4.5 oz of Tomato Glory\" title=\"2 lbs 4.5 oz of Tomato Glory\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17023\">\u003c/a>\u003cbr>\n\u003cem>2 lbs 4.5 oz of Tomato Glory\u003c/em>\u003c/p>\n\u003cp>The experts also weighed in on their favorite home-grown heirlooms. In the \u003cstrong>Largest/Heaviest\u003c/strong> category was a Pineapple Stripe, grown by Brad Agerter, weighing in at 2 lbs 4.5 oz. \u003c/p>\n\u003cp>\u003cstrong>Best of Show\u003c/strong> in the Festival Growers Competition went to Mia Brown's Green Doctor cherry tomatoes. What started as an innocent hobby with 15 or so plants, has expanded over the years to 171 plants and over 85 varieties. Mia lives and grows her tomatoes in Lodi. When she's not growing heirloom tomatoes, she's a practicing attorney with a focus in water rights, agriculture, and public agency law.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0386.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0386.jpg\" alt=\"Kendall Jackson Heirloom Tomato Festival\" title=\"Kendall Jackson Heirloom Tomato Festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17024\">\u003c/a>\u003cbr>\n\u003cem>Kendall Jackson Heirloom Tomato Festival\u003c/em>\u003c/p>\n\u003cp>The event culminated in a head-to-head throwdown between Chef Challenge finalists, \u003cstrong>Justin Wangler\u003c/strong> (\u003ca href=\"http://www.kj.com/wine-food/\">Kendall-Jackson Wine Estates\u003c/a>) and \u003cstrong>Ryan Scott\u003c/strong> (\u003ca href=\"http://www.ryanscott2go.com/\">Ryan Scott 2 Go\u003c/a>). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chef-challenge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chef-challenge.jpg\" alt=\"Chef Justin Wangler vs. Chef Ryan Scott\" title=\"Chef Justin Wangler vs. Chef Ryan Scott\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-17015\">\u003c/a>\u003cbr>\n\u003cem>Chef Justin Wangler vs. Chef Ryan Scott\u003c/em>\u003c/p>\n\u003cp>In a short 30 minutes, the chefs prepared a four course meal using tomatoes and Kendall-Jackson wines as flavor inspirations. To make it interesting, judges selected three secret ingredients to incorporate as well: Kobe beef, diver scallops, and escargot. In the end, Chef Wangler reigned supreme, impressing everyone with: \u003c/p>\n\u003cp>•\tSeared scallops with bacon, corn, chanterelles, and a Chardonnay sauce with tarragon\u003cbr>\n•\tEscargot with Delice de la Vallee cheese, gnocchi with brown butter, roasted tomato, and puree of Cherokee purple tomatoes\u003cbr>\n•\tRoasted Kobe beef over mashed potato, topped with roasted tomatoes, beef jus, and huckleberry juice\u003cbr>\n•\tDelice de la Vallee with wine grapes frozen with liquid nitrogen, fresh red Roma tomatoes, figs, and aged balsamic vinegar \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0392.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0392.jpg\" alt=\"Wangler's winning Kobe\" title=\"Wangler's winning Kobe\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17026\">\u003c/a>\u003cbr>\n\u003cem>Wangler's winning Kobe\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cem>The Kendall Jackson Heirloom Tomato Festival contributes all its net proceeds to the \u003ca href=\"http://www.schoolgardens.org/\">School Garden Network of Sonoma County\u003c/a>, an organization that helps students develop dedication to the environment, academic achievement and their communities, with hands-on learning about food and nutrition.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kj.com/events/tomato-festival/\">14th Annual Kendall Jackson Heirloom Tomato Festival\u003c/a>\u003cbr>\nKendall-Jackson Wine Center\u003cbr>\n5007 Fulton Road\u003cbr>\nSanta Rosa, CA 95439\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage.jpg\" alt=\"Kendall-Jackson Heirloom Tomato Festival\" title=\"Kendall-Jackson Heirloom Tomato Festival\" width=\"500\" height=\"338\" class=\"alignnone size-full wp-image-17016\">\u003c/a>\u003cbr>\n\u003cem>Inside the Tomato Tasting Tent\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kj.com/events/tomato-festival/\">Kendall-Jackson Heirloom Tomato Festival\u003c/a> sells out every year, and this year was no exception. Over 3,000 tomato fans turned out this past Saturday to enjoy a hot summer day on Kendall-Jackson’s beautiful grounds, from which more than 175 varieties of heirloom tomatoes were picked fresh for the festival feasting.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dancing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dancing.jpg\" alt=\"Steve Lucky and the Rhumba Bums\" title=\"Steve Lucky and the Rhumba Bums\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17017\">\u003c/a>\u003cbr>\n\u003cem>Festival Goers cut a rug to the tunes of Steve Lucky and the Rhumba Bums\u003c/em>\u003c/p>\n\u003cp>The day-long event featured live music, wine and food education seminars, cooking demos, a Chef Challenge, wine tastings, and tasting tables from more than 50 local restaurants, all featuring -- you guessed it -- juicy, sweet, heirloom tomatoes. \u003c/p>\n\u003cp>A majority of the dishes featured some combination of tomato + carb + cheese (no complaints here). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0037.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0037.jpg\" alt=\"Wood-fired Margherita Pizza (Jackson's Bar and Oven)\" title=\"Wood-fired Margherita Pizza (Jackson's Bar and Oven)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17018\">\u003c/a>\u003cbr>\n\u003cem>Wood-fired Margherita Pizza (Jackson's Bar and Oven)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksonsbarandoven.com/\">Jackson's Bar and Oven\u003c/a> had their wood-burning oven set up right on the patio, churning out saucy \u003cstrong>Margherita Pizzas\u003c/strong> as guests came filing in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0101.jpg\" alt=\"Gruyere, Bacon, Tomato Marmalade Tart (The Girl & The Fig)\" title=\"Gruyere, Bacon, Tomato Marmalade Tart (The Girl & The Fig)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17020\">\u003c/a>\u003cbr>\n\u003cem>Gruyere & Bacon Tart with Early Girl Tomato Marmalade and Sundried Tomato (The Girl & The Fig)\u003c/em>\u003c/p>\n\u003cp>I was excited to see \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/26/brunch-nirvana-the-girl-the-fig/\">The Girl & The Fig\u003c/a> representing with a savory \u003cstrong>Gruyere & Bacon Tart, topped with\u003c/strong> \u003ca href=\"http://lickmyspoon.com/foodmusings/you-say-tomato-i-say-more-tomatoes/\">\u003cstrong>Early Girl Tomato\u003c/strong>\u003c/a> \u003cstrong>Marmalade and House-made Sundried Tomato\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0087.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0087.jpg\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17019\">\u003c/a>\u003cbr>\n\u003cem>Savory Tomato \"S'Mores\" (John Ash & Co. at Vintners Inn)\u003c/em>\u003c/p>\n\u003cp>Veering towards the sweeter spectrum was an interesting creation by Executive Chef Thomas Schmidt of \u003ca href=\"http://www.vintnersinn.com/johnash.asp\">John Ash & Co. at Vintners Inn\u003c/a>. Schmidt served up \u003cstrong>Tomato \"S'Mores\"\u003c/strong> made with \u003cstrong>House-made Herb Crackers, Burrata Cheese, Tomato Jam and Basil-infused Kendall Farms Crème Fraiche\u003c/strong>.\u003c/p>\n\u003cp>I loved the creativity here, and it was just the right warm-up as we headed next to the tomato-inspired desserts!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0237.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0237.jpg\" alt=\"Sticky Fingers (Cutie Cakes Bakeshop)\" title=\"Sticky Fingers (Cutie Cakes Bakeshop)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17022\">\u003c/a>\u003cbr>\n\u003cem>Sticky Fingers (Cutie Cakes Bakeshop)\u003c/em>\u003c/p>\n\u003cp>There were Mini Heirloom Tomato Waffles with Whipped Tomato Butter & Heirloom Syrup from \u003ca href=\"http://www.nectarsonoma.com/\">Nectar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/fiorellos-italian-ice-cream-san-rafael\">Fiorello's\u003c/a> Watermelon Tomato Mint Gelato from Gotta Havit Desserts, and my favorite, a buttery, burnt caramel confection from \u003ca href=\"http://cutiecakesbakeshop.com/\">Cutie Cakes Bakeshop\u003c/a> -- \u003cstrong>Sticky Fingers: Vanilla Butter Cake with Pineapple & Cardamom-scented Caramel and Brown Sugar Heirloom Tomatoes\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Pavilion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Pavilion.jpg\" alt=\"Tomato Tasting Tent\" title=\"Tomato Tasting Tent\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17025\">\u003c/a>\u003cbr>\n\u003cem>Tomato Tasting Tent\u003c/em>\u003c/p>\n\u003cp>And if it was straight up, unadulterated tomatoes you were looking for, all you had to do was head to the \u003cstrong>Tomato Tasting Tent\u003c/strong> where there were a dizzying 192 different varieties of heirloom tomatoes to try. You've probably heard of red, green, and yellow tomatoes before, but did you know there are also varieties that are categorized as white, gold, orange, pink, purple, brown, and even black?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0173.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0173.jpg\" alt=\"A young connoisseur\" title=\"A young connoisseur\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17021\">\u003c/a>\u003cbr>\n\u003cem>A young connoisseur\u003c/em>\u003c/p>\n\u003cp>My top three picks from the tasting tent were:\u003cbr>\n1.\t\u003cstrong>Sungold Cherries\u003c/strong> – a burst of tomato sunshine\u003cbr>\n2.\t\u003cstrong>Green Gage\u003c/strong> – robust and intensely flavored yellow tomato\u003cbr>\n3.\t\u003cstrong>Paul Robeson\u003c/strong> – my first taste of a brown tomato\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0311.jpg\" alt=\"2 lbs 4.5 oz of Tomato Glory\" title=\"2 lbs 4.5 oz of Tomato Glory\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17023\">\u003c/a>\u003cbr>\n\u003cem>2 lbs 4.5 oz of Tomato Glory\u003c/em>\u003c/p>\n\u003cp>The experts also weighed in on their favorite home-grown heirlooms. In the \u003cstrong>Largest/Heaviest\u003c/strong> category was a Pineapple Stripe, grown by Brad Agerter, weighing in at 2 lbs 4.5 oz. \u003c/p>\n\u003cp>\u003cstrong>Best of Show\u003c/strong> in the Festival Growers Competition went to Mia Brown's Green Doctor cherry tomatoes. What started as an innocent hobby with 15 or so plants, has expanded over the years to 171 plants and over 85 varieties. Mia lives and grows her tomatoes in Lodi. When she's not growing heirloom tomatoes, she's a practicing attorney with a focus in water rights, agriculture, and public agency law.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0386.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0386.jpg\" alt=\"Kendall Jackson Heirloom Tomato Festival\" title=\"Kendall Jackson Heirloom Tomato Festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17024\">\u003c/a>\u003cbr>\n\u003cem>Kendall Jackson Heirloom Tomato Festival\u003c/em>\u003c/p>\n\u003cp>The event culminated in a head-to-head throwdown between Chef Challenge finalists, \u003cstrong>Justin Wangler\u003c/strong> (\u003ca href=\"http://www.kj.com/wine-food/\">Kendall-Jackson Wine Estates\u003c/a>) and \u003cstrong>Ryan Scott\u003c/strong> (\u003ca href=\"http://www.ryanscott2go.com/\">Ryan Scott 2 Go\u003c/a>). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chef-challenge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/chef-challenge.jpg\" alt=\"Chef Justin Wangler vs. Chef Ryan Scott\" title=\"Chef Justin Wangler vs. Chef Ryan Scott\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-17015\">\u003c/a>\u003cbr>\n\u003cem>Chef Justin Wangler vs. Chef Ryan Scott\u003c/em>\u003c/p>\n\u003cp>In a short 30 minutes, the chefs prepared a four course meal using tomatoes and Kendall-Jackson wines as flavor inspirations. To make it interesting, judges selected three secret ingredients to incorporate as well: Kobe beef, diver scallops, and escargot. In the end, Chef Wangler reigned supreme, impressing everyone with: \u003c/p>\n\u003cp>•\tSeared scallops with bacon, corn, chanterelles, and a Chardonnay sauce with tarragon\u003cbr>\n•\tEscargot with Delice de la Vallee cheese, gnocchi with brown butter, roasted tomato, and puree of Cherokee purple tomatoes\u003cbr>\n•\tRoasted Kobe beef over mashed potato, topped with roasted tomatoes, beef jus, and huckleberry juice\u003cbr>\n•\tDelice de la Vallee with wine grapes frozen with liquid nitrogen, fresh red Roma tomatoes, figs, and aged balsamic vinegar \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0392.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_0392.jpg\" alt=\"Wangler's winning Kobe\" title=\"Wangler's winning Kobe\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17026\">\u003c/a>\u003cbr>\n\u003cem>Wangler's winning Kobe\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cem>The Kendall Jackson Heirloom Tomato Festival contributes all its net proceeds to the \u003ca href=\"http://www.schoolgardens.org/\">School Garden Network of Sonoma County\u003c/a>, an organization that helps students develop dedication to the environment, academic achievement and their communities, with hands-on learning about food and nutrition.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kj.com/events/tomato-festival/\">14th Annual Kendall Jackson Heirloom Tomato Festival\u003c/a>\u003cbr>\nKendall-Jackson Wine Center\u003cbr>\n5007 Fulton Road\u003cbr>\nSanta Rosa, CA 95439\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Glean Team",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\" alt=\"gleaners\" title=\"gleaners\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15900\">\u003c/a>\u003c/p>\n\u003cp>Anyone who's ever browsed through the baskets of \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a> or \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a> knows what beautiful greens look like. Bunches of taut, brilliantly verdant kale and chard, each leaf perfectly ruffled or puckered, turgid and bright, rustling together crisp as taffeta or a new dollar bill. \u003c/p>\n\u003cp>Such perfection is no mean feat for an organic farm, where insidious leaf-miners and flea beetles (to name just two of a whole host of burrowing, munching hungry creatures who have a greedy lust for chard and arugula unmatched by even Alice Waters) can turn a row of gorgeous leaves into hole-punched eyelet overnight. Strong plants, good soil, a lot of attention, companion plantings that feed beneficial bugs--all these help. But so does accepting that your crop is always going to be on a bell curve, and not every leaf can be above average. \u003c/p>\n\u003cp>Of course, restaurant chefs (and the picky shoppers paying top dollar at Ferry Plaza) want perfection. Providing impeccable produce year after year has made the reputation of these local farms. But what happens to all the delectable but not-quite-gorgeous-enough stuff? \u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, it's showing up on the plates of those who need it most: active, hungry, growing kids. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n",
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"excerpt": "Every Monday, Marin Organic's Glean Team, an all-ages group of volunteers, meets up at a local farm. Their task is simple: go through already-harvested rows and pick the best of what's left. By the next day, this organic and local bounty will be on the plates of Marin kids in schools and camps all across the county. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\" alt=\"gleaners\" title=\"gleaners\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15900\">\u003c/a>\u003c/p>\n\u003cp>Anyone who's ever browsed through the baskets of \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a> or \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a> knows what beautiful greens look like. Bunches of taut, brilliantly verdant kale and chard, each leaf perfectly ruffled or puckered, turgid and bright, rustling together crisp as taffeta or a new dollar bill. \u003c/p>\n\u003cp>Such perfection is no mean feat for an organic farm, where insidious leaf-miners and flea beetles (to name just two of a whole host of burrowing, munching hungry creatures who have a greedy lust for chard and arugula unmatched by even Alice Waters) can turn a row of gorgeous leaves into hole-punched eyelet overnight. Strong plants, good soil, a lot of attention, companion plantings that feed beneficial bugs--all these help. But so does accepting that your crop is always going to be on a bell curve, and not every leaf can be above average. \u003c/p>\n\u003cp>Of course, restaurant chefs (and the picky shoppers paying top dollar at Ferry Plaza) want perfection. Providing impeccable produce year after year has made the reputation of these local farms. But what happens to all the delectable but not-quite-gorgeous-enough stuff? \u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, it's showing up on the plates of those who need it most: active, hungry, growing kids. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apple Glazed Baby Back Ribs",
"title": "Apple Glazed Baby Back Ribs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-glazed-baby-back-ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-glazed-baby-back-ribs.jpg\" alt=\"apple glazed baby back ribs\" title=\"apple glazed baby back ribs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15725\">\u003c/a>\u003c/p>\n\u003cp>I recently visited the Anderson Valley, which is one of my favorite places in Northern California. In addition to wine tasting at Navarro Vineyards, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/17/wine-tasting-with-kids/\">which continues to be a very family-friendly experience\u003c/a> with their fresh grape juice tastings for kids and lovely outdoor area, we also stopped off at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a>. If you haven’t visited The Apple Farm, it’s worth a trip in its own right. Set next door to a redwood grove and above the Navarro River, The Apple Farm is a little oasis full of apple trees (of course), friendly dogs who mosey over for a pat and then go on their merry way, and a mouth-watering selection of drinks and condiments. From apple balsamic vinegar and syrup, to hard apple cider and apple juice, The Apple Farm lives up to its name. But life is not all a bowl of apples in Philo. They also have a selection of fruit chutneys using blood oranges, figs, peaches and various other fruits that are worth checking out. And, if you have a night or two to spare, you can reserve one of their peaceful cabins or take part in a cooking lesson.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-farm-stand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-farm-stand.jpg\" alt=\"apple farm stand\" title=\"apple farm stand\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15727\">\u003c/a>\u003c/p>\n\u003cp>After visiting the farm and arriving home with a box full of apple products and chutneys, I knew I had to immediately try them. Pondering what would go best with apple balsamic vinegar and syrup, I decided to make some baby back ribs. Because I love the taste of pork with apples, I used only a few ingredients in my recipe. First I made a rub of ground fennel, coriander, salt and pepper. I then slow roasted the ribs for an hour and half, which made them fall-off-the-bone tender. It was now time to show off my new apple products. I started by brushing on a healthy portion of balsamic vinegar and then added a second layer of apple syrup for extra sweetness and to also thicken the glaze. After setting the racks under the broiler for about 3 minutes to caramelize a crust on the top of the ribs, we were ready to eat. Because it was July and figs were in season, I chose to serve our ribs with some that were sliced, brushed with apple balsamic vinegar, and broiled. But if figs weren't in season, I would happily serve with baked apples.\u003c/p>\n\u003cp>After sprinkling with some extra apple syrup, the ribs had a lovely slow-roasted pork flavor that was both sweet and tangy. We served them as an appetizer for a dinner party, but after both kids and adults expectantly asked for more, I realized that next time, I need to make a double or triple batch and serve as the main course. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you don't have apple balsamic vinegar or syrup on hand, you could substitute regular balsamic vinegar and maple syrup, which I think would taste fantastic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-balsamic-vinegar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-balsamic-vinegar.jpg\" alt=\"apple balsamic vinegar\" title=\"apple balsamic vinegar\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-15726\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm \u003c/a>\u003cbr>\n18501 Greenwood Road\u003cbr>\nPhilo, CA 95455\u003cbr>\n(707) 895-2333\u003cbr>\n\u003cstrong>\u003cbr>\nApple Glazed Baby Back Ribs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 racks pork baby back ribs (trimmed of excess fat)\u003cbr>\n1 Tbsp fennel seeds\u003cbr>\n1 Tbsp coriander seeds\u003cbr>\n1/2 tsp salt\u003cbr>\n1/4 tsp cracked pepper\u003cbr>\n1/2 cup apple balsamic vinegar (can use regular balsamic vinegar)\u003cbr>\n1/2 cup apple syrup (can use maple syrup or apple jam or butter)\u003cbr>\nEnough olive oil to coat the cooking pans\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you have some of the elusive and incredibly expensive fennel pollen on hand, use that instead of the ground fennel. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a spice or coffee grinder, pulse fennel and coriander seeds until they are somewhere between roughly chopped and a smooth powder. Mix chopped seeds with salt and pepper. \u003c/p>\n\u003cp>2. Rub ground seeds, salt and pepper into the ribs and then refrigerate for at least two hours or up to one day covered in a pan.\u003c/p>\n\u003cp>3. Preheat oven to 325 degrees and place each rack on a separate baking sheet that has been drizzled with olive oil. Tightly cover with foil and then set ribs in oven to bake for 1 1/2 hours.\u003c/p>\n\u003cp>4. Remove ribs from oven and coat first with the balsamic vinegar and then with the syrup, reserving 2 Tbsp of each.\u003c/p>\n\u003cp>5. If grilling, set ribs on the grill on high heat for five minutes or until the glaze caramelizes. If broiling, set ribs under broiler for 3-5 minutes or until glaze caramelizes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Lightly sprinkle the reserved syrup and vinegar and serve with grilled figs or baked apples.\u003c/p>\n\n",
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"excerpt": "Pondering what would go best with apple balsamic vinegar and syrup, I decided to make some slow roasted baby back ribs. Because I love the taste of pork with apples, I used the fewest ingredients possible, adding a rub of only ground fennel and coriander (along with salt and pepper). After slow roasting for an hour and half, the ribs were fall-off-the-bone tender. I then brushed on the balsamic vinegar for a glaze and added a second layer of apple syrup for extra sweetness. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-glazed-baby-back-ribs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-glazed-baby-back-ribs.jpg\" alt=\"apple glazed baby back ribs\" title=\"apple glazed baby back ribs\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15725\">\u003c/a>\u003c/p>\n\u003cp>I recently visited the Anderson Valley, which is one of my favorite places in Northern California. In addition to wine tasting at Navarro Vineyards, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/17/wine-tasting-with-kids/\">which continues to be a very family-friendly experience\u003c/a> with their fresh grape juice tastings for kids and lovely outdoor area, we also stopped off at \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a>. If you haven’t visited The Apple Farm, it’s worth a trip in its own right. Set next door to a redwood grove and above the Navarro River, The Apple Farm is a little oasis full of apple trees (of course), friendly dogs who mosey over for a pat and then go on their merry way, and a mouth-watering selection of drinks and condiments. From apple balsamic vinegar and syrup, to hard apple cider and apple juice, The Apple Farm lives up to its name. But life is not all a bowl of apples in Philo. They also have a selection of fruit chutneys using blood oranges, figs, peaches and various other fruits that are worth checking out. And, if you have a night or two to spare, you can reserve one of their peaceful cabins or take part in a cooking lesson.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-farm-stand.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-farm-stand.jpg\" alt=\"apple farm stand\" title=\"apple farm stand\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15727\">\u003c/a>\u003c/p>\n\u003cp>After visiting the farm and arriving home with a box full of apple products and chutneys, I knew I had to immediately try them. Pondering what would go best with apple balsamic vinegar and syrup, I decided to make some baby back ribs. Because I love the taste of pork with apples, I used only a few ingredients in my recipe. First I made a rub of ground fennel, coriander, salt and pepper. I then slow roasted the ribs for an hour and half, which made them fall-off-the-bone tender. It was now time to show off my new apple products. I started by brushing on a healthy portion of balsamic vinegar and then added a second layer of apple syrup for extra sweetness and to also thicken the glaze. After setting the racks under the broiler for about 3 minutes to caramelize a crust on the top of the ribs, we were ready to eat. Because it was July and figs were in season, I chose to serve our ribs with some that were sliced, brushed with apple balsamic vinegar, and broiled. But if figs weren't in season, I would happily serve with baked apples.\u003c/p>\n\u003cp>After sprinkling with some extra apple syrup, the ribs had a lovely slow-roasted pork flavor that was both sweet and tangy. We served them as an appetizer for a dinner party, but after both kids and adults expectantly asked for more, I realized that next time, I need to make a double or triple batch and serve as the main course. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you don't have apple balsamic vinegar or syrup on hand, you could substitute regular balsamic vinegar and maple syrup, which I think would taste fantastic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-balsamic-vinegar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/apple-balsamic-vinegar.jpg\" alt=\"apple balsamic vinegar\" title=\"apple balsamic vinegar\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-15726\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm \u003c/a>\u003cbr>\n18501 Greenwood Road\u003cbr>\nPhilo, CA 95455\u003cbr>\n(707) 895-2333\u003cbr>\n\u003cstrong>\u003cbr>\nApple Glazed Baby Back Ribs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 racks pork baby back ribs (trimmed of excess fat)\u003cbr>\n1 Tbsp fennel seeds\u003cbr>\n1 Tbsp coriander seeds\u003cbr>\n1/2 tsp salt\u003cbr>\n1/4 tsp cracked pepper\u003cbr>\n1/2 cup apple balsamic vinegar (can use regular balsamic vinegar)\u003cbr>\n1/2 cup apple syrup (can use maple syrup or apple jam or butter)\u003cbr>\nEnough olive oil to coat the cooking pans\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you have some of the elusive and incredibly expensive fennel pollen on hand, use that instead of the ground fennel. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a spice or coffee grinder, pulse fennel and coriander seeds until they are somewhere between roughly chopped and a smooth powder. Mix chopped seeds with salt and pepper. \u003c/p>\n\u003cp>2. Rub ground seeds, salt and pepper into the ribs and then refrigerate for at least two hours or up to one day covered in a pan.\u003c/p>\n\u003cp>3. Preheat oven to 325 degrees and place each rack on a separate baking sheet that has been drizzled with olive oil. Tightly cover with foil and then set ribs in oven to bake for 1 1/2 hours.\u003c/p>\n\u003cp>4. Remove ribs from oven and coat first with the balsamic vinegar and then with the syrup, reserving 2 Tbsp of each.\u003c/p>\n\u003cp>5. If grilling, set ribs on the grill on high heat for five minutes or until the glaze caramelizes. If broiling, set ribs under broiler for 3-5 minutes or until glaze caramelizes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Lightly sprinkle the reserved syrup and vinegar and serve with grilled figs or baked apples.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ali'i Kula Lavender Farm, Maui",
"title": "Ali'i Kula Lavender Farm, Maui",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3906.jpg\" alt=\"Ali'i Kula Lavender and Honeybee\" title=\"Ali'i Kula Lavender and Honeybee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15141\">\u003cbr>\n\u003cem>Lavender and a Honeybee\u003c/em>\u003c/p>\n\u003cp>\"Can you smell that?\" I asked Hua, who was thankfully navigating the winding road, going up and up, as I rolled down the window and stuck my head out like an excited pup. We were in upcountry \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Maui\u003c/a>, on our way to the \u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>, and I could smell it! The faintest trace of that intoxicating fragrance. There was no mistaking it, we were close. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\" alt=\"Ali'i Kula Lavender Farm\" title=\"Ali'i Kula Lavender Farm\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15140\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Farm\u003c/em>\u003c/p>\n\u003cp>Perched 4,000 feet on the slopes of the volcano Haleakala, \u003cstrong>Ali'i Kula Lavender\u003c/strong> is the site of over 55,000 lavender plants blooming across 13.5 acres of serenity. More than 45 varieties of the lovely plant are grown on the farm, 7 of which bloom year round.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\" alt=\"Ali'i Chang, owner and farmer\" title=\"Ali'i Chang, owner and farmer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15148\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Chang, owner and farmer\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ali’i Chang is the owner and farmer of Ali’i Kula Lavender. Since February 2002, under the warmth of the Hawaiian sun and Ali'i's smiling demeanor, the farm has flourished with not only lavender, but also vibrant proteas, hydrangeas, geraniums, roses, olive trees, and native Hawaiian plants. \u003c/p>\n\u003cp>While lavender is not a native species to Hawaii, the cool and dry climate, and rich volcanic soil create an optimal environment for it to grow. And yes, I did say \"cool climate.\" Maui sustains a fascinating number of microclimates, and it happens that in lavender country, temperatures can go down to the 40s at night. Remember that if you find yourself sunburned and sweltering just an hour or so away by the coast. \u003c/p>\n\u003cp>As for how lavender first came to Hawaii, the \u003ca href=\"http://www.artipot.com/articles/274424/the-mystery-of-the-history-of-lavender-in-hawaii.htm\">history\u003c/a> is a bit unclear, but supposedly, the herb was brought from England to the royal palace in Honolulu in the 19th century (it seems Hawaii's last monarch, Queen Liliuokalani fancied it). In homage to its noble history, Ali'i Kula Lavender means the Royal Lavender of Kula. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\" alt=\"View from Buddha\" title=\"View from Buddha\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15144\">\u003c/a>\u003cbr>\n\u003cem>View from Buddha\u003c/em>\u003c/p>\n\u003cp>The fragrance of lavender is known to have calming effects on one's being, and indeed, as I surveyed the sweeping vista in front of me and drank in the quiet beauty of the place, I felt a grounding sense of zen. \u003c/p>\n\u003cp>In fact, Ali'i Kula Lavender's mantra is \"Relax, Rejuvenate, Renew,\" and it seems that every detail and service offered there is to reinforce that mindset. The dragonfly is used as their logo, an emblem that symbolizes rebirth and renewal; quiet sanctuaries are scattered throughout the grounds, picturesque places to just sit and enjoy, maybe even catch a quick nap; and everywhere you look, the mark of thoughtfulness appears. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\" alt=\"Toaster Oven\" title=\"Toaster Oven\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15150\">\u003c/a>\u003cbr>\n\u003cem>Toasty Scones\u003c/em>\u003c/p>\n\u003cp>My favorite? The toaster ovens out on the porch, ready to warm up one of the farm's famous buttery, flaky, Lavender Scones, and a spread of complimentary lavender liliko'i (passion fruit) jelly, lavender strawberry pepper jam, lavender honey, and lavender strawberry syrup.\u003c/p>\n\u003cp>Which brings me to the dizzying array of lavender products available here (more than 75, if you're counting). Edible, non-edible, sweet, savory -- you name it, they've got it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\" alt=\"Ali'i Kula Lavender Shop\" title=\"Ali'i Kula Lavender Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15146\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Shop\u003c/em>\u003c/p>\n\u003cp>Lavender brownies and shortbread cookies, teas, seasonings, jams, honey from the beehives on the property (crazy good), every bath and body product you could imagine, candles, sachets, even pet grooming products!\u003c/p>\n\u003cp>Apparently, not only does the scent of lavender relax and soothe, it also reduces symptoms from insomnia and vertigo, acts as a natural antiseptic, healing cuts and insect bites, and moisturizes.\u003c/p>\n\u003cp>I've been slathering myself with the heavenly \u003ca href=\"http://www.aliikulalavender.com/p-16-organic-lavender-body-butter.aspx\">body butter\u003c/a> ever since I got my paws on a jar, and I can say, not only does it soften the skin, it helps to ease the imminent Maui withdrawal you're bound to face once you leave this paradise. \u003c/p>\n\u003cp>I also picked up some \u003ca href=\"http://www.aliikulalavender.com/p-51-lavender-scone-mix.aspx\">scone mix\u003c/a> and \u003ca href=\"http://www.aliikulalavender.com/p-19-lavender-herb-tea.aspx\">lavender herb tea\u003c/a> (made with lemon balm, mint, and chamomile) to help transport myself to a royal Ali'i Kula tea service whenever I wish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\" alt=\"Ali'i Kula Lavender\" title=\"Ali'i Kula Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15147\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender\u003c/em>\u003c/p>\n\u003cp>The impressive number of products is made possible by partnerships with more than 25 local businesses like \u003ca href=\"http://www.onogelatocompany.com/ono_gelato_company.html\">Ono Gelato\u003c/a> (responsible for lavender chocolate gelato), \u003ca href=\"http://www.kauaikookie.com/\">Kauai Kookie Kompany\u003c/a> (producer of the delectable lavender shortbread cookies), \u003ca href=\"http://www.hawaiianfudgesauce.com/\">The Hawaiian Fudge Sauce Company\u003c/a> (lavender fudge sauce), \u003ca href=\"http://www.bigislandcandies.com/\">Big Island Candies\u003c/a> (lavender brownies and chocolate truffles), and so on… \u003c/p>\n\u003cp>\"It is our social responsibility to take care of our communities and offer an experience that allows people to 'reconnect' to the land, to each other, and to themselves,\" says Chang. \"We try to create opportunities for 'togetherness'.\"\u003c/p>\n\u003cp>It is this spirit of togetherness, collaboration, community that makes this lavender farm up in the mountains truly special. That, and the awesome smelling air.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\" alt=\"Stop and Smell the Lavender\" title=\"Stop and Smell the Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15145\">\u003c/a>\u003cbr>\n\u003cem>Stop and Smell the Lavender\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>\u003cbr>\n1100 Waipoli Road\u003cbr>\nKula, HI 96790\u003cbr>\n808-878-3004\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3906.jpg\" alt=\"Ali'i Kula Lavender and Honeybee\" title=\"Ali'i Kula Lavender and Honeybee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15141\">\u003cbr>\n\u003cem>Lavender and a Honeybee\u003c/em>\u003c/p>\n\u003cp>\"Can you smell that?\" I asked Hua, who was thankfully navigating the winding road, going up and up, as I rolled down the window and stuck my head out like an excited pup. We were in upcountry \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Maui\u003c/a>, on our way to the \u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>, and I could smell it! The faintest trace of that intoxicating fragrance. There was no mistaking it, we were close. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3901.jpg\" alt=\"Ali'i Kula Lavender Farm\" title=\"Ali'i Kula Lavender Farm\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15140\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Farm\u003c/em>\u003c/p>\n\u003cp>Perched 4,000 feet on the slopes of the volcano Haleakala, \u003cstrong>Ali'i Kula Lavender\u003c/strong> is the site of over 55,000 lavender plants blooming across 13.5 acres of serenity. More than 45 varieties of the lovely plant are grown on the farm, 7 of which bloom year round.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3934b.jpg\" alt=\"Ali'i Chang, owner and farmer\" title=\"Ali'i Chang, owner and farmer\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15148\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Chang, owner and farmer\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ali’i Chang is the owner and farmer of Ali’i Kula Lavender. Since February 2002, under the warmth of the Hawaiian sun and Ali'i's smiling demeanor, the farm has flourished with not only lavender, but also vibrant proteas, hydrangeas, geraniums, roses, olive trees, and native Hawaiian plants. \u003c/p>\n\u003cp>While lavender is not a native species to Hawaii, the cool and dry climate, and rich volcanic soil create an optimal environment for it to grow. And yes, I did say \"cool climate.\" Maui sustains a fascinating number of microclimates, and it happens that in lavender country, temperatures can go down to the 40s at night. Remember that if you find yourself sunburned and sweltering just an hour or so away by the coast. \u003c/p>\n\u003cp>As for how lavender first came to Hawaii, the \u003ca href=\"http://www.artipot.com/articles/274424/the-mystery-of-the-history-of-lavender-in-hawaii.htm\">history\u003c/a> is a bit unclear, but supposedly, the herb was brought from England to the royal palace in Honolulu in the 19th century (it seems Hawaii's last monarch, Queen Liliuokalani fancied it). In homage to its noble history, Ali'i Kula Lavender means the Royal Lavender of Kula. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3928.jpg\" alt=\"View from Buddha\" title=\"View from Buddha\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15144\">\u003c/a>\u003cbr>\n\u003cem>View from Buddha\u003c/em>\u003c/p>\n\u003cp>The fragrance of lavender is known to have calming effects on one's being, and indeed, as I surveyed the sweeping vista in front of me and drank in the quiet beauty of the place, I felt a grounding sense of zen. \u003c/p>\n\u003cp>In fact, Ali'i Kula Lavender's mantra is \"Relax, Rejuvenate, Renew,\" and it seems that every detail and service offered there is to reinforce that mindset. The dragonfly is used as their logo, an emblem that symbolizes rebirth and renewal; quiet sanctuaries are scattered throughout the grounds, picturesque places to just sit and enjoy, maybe even catch a quick nap; and everywhere you look, the mark of thoughtfulness appears. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3952.jpg\" alt=\"Toaster Oven\" title=\"Toaster Oven\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15150\">\u003c/a>\u003cbr>\n\u003cem>Toasty Scones\u003c/em>\u003c/p>\n\u003cp>My favorite? The toaster ovens out on the porch, ready to warm up one of the farm's famous buttery, flaky, Lavender Scones, and a spread of complimentary lavender liliko'i (passion fruit) jelly, lavender strawberry pepper jam, lavender honey, and lavender strawberry syrup.\u003c/p>\n\u003cp>Which brings me to the dizzying array of lavender products available here (more than 75, if you're counting). Edible, non-edible, sweet, savory -- you name it, they've got it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3959.jpg\" alt=\"Ali'i Kula Lavender Shop\" title=\"Ali'i Kula Lavender Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15146\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender Shop\u003c/em>\u003c/p>\n\u003cp>Lavender brownies and shortbread cookies, teas, seasonings, jams, honey from the beehives on the property (crazy good), every bath and body product you could imagine, candles, sachets, even pet grooming products!\u003c/p>\n\u003cp>Apparently, not only does the scent of lavender relax and soothe, it also reduces symptoms from insomnia and vertigo, acts as a natural antiseptic, healing cuts and insect bites, and moisturizes.\u003c/p>\n\u003cp>I've been slathering myself with the heavenly \u003ca href=\"http://www.aliikulalavender.com/p-16-organic-lavender-body-butter.aspx\">body butter\u003c/a> ever since I got my paws on a jar, and I can say, not only does it soften the skin, it helps to ease the imminent Maui withdrawal you're bound to face once you leave this paradise. \u003c/p>\n\u003cp>I also picked up some \u003ca href=\"http://www.aliikulalavender.com/p-51-lavender-scone-mix.aspx\">scone mix\u003c/a> and \u003ca href=\"http://www.aliikulalavender.com/p-19-lavender-herb-tea.aspx\">lavender herb tea\u003c/a> (made with lemon balm, mint, and chamomile) to help transport myself to a royal Ali'i Kula tea service whenever I wish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3984.jpg\" alt=\"Ali'i Kula Lavender\" title=\"Ali'i Kula Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15147\">\u003c/a>\u003cbr>\n\u003cem>Ali'i Kula Lavender\u003c/em>\u003c/p>\n\u003cp>The impressive number of products is made possible by partnerships with more than 25 local businesses like \u003ca href=\"http://www.onogelatocompany.com/ono_gelato_company.html\">Ono Gelato\u003c/a> (responsible for lavender chocolate gelato), \u003ca href=\"http://www.kauaikookie.com/\">Kauai Kookie Kompany\u003c/a> (producer of the delectable lavender shortbread cookies), \u003ca href=\"http://www.hawaiianfudgesauce.com/\">The Hawaiian Fudge Sauce Company\u003c/a> (lavender fudge sauce), \u003ca href=\"http://www.bigislandcandies.com/\">Big Island Candies\u003c/a> (lavender brownies and chocolate truffles), and so on… \u003c/p>\n\u003cp>\"It is our social responsibility to take care of our communities and offer an experience that allows people to 'reconnect' to the land, to each other, and to themselves,\" says Chang. \"We try to create opportunities for 'togetherness'.\"\u003c/p>\n\u003cp>It is this spirit of togetherness, collaboration, community that makes this lavender farm up in the mountains truly special. That, and the awesome smelling air.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Maui_Alii-Kula-Lavender-3938.jpg\" alt=\"Stop and Smell the Lavender\" title=\"Stop and Smell the Lavender\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15145\">\u003c/a>\u003cbr>\n\u003cem>Stop and Smell the Lavender\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://aliikulalavender.com/\">Ali'i Kula Lavender Farm\u003c/a>\u003cbr>\n1100 Waipoli Road\u003cbr>\nKula, HI 96790\u003cbr>\n808-878-3004\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cesar Chavez Day at Berkeley Farmers' Market",
"title": "Cesar Chavez Day at Berkeley Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lettuce500.jpg\" alt=\"lettuce\" title=\"lettuce\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11729\">\u003cbr>\n\u003cem>Lettuce from Full Belly Farm\u003c/em>\u003c/p>\n\u003cp>Happy Spring! Yes, the \u003ca href=\"http://en.wikipedia.org/wiki/Equinox\">vernal equinox\u003c/a> arrived on Saturday at 10:32 a.m., Pacific Daylight Time. Thank you, astronomists, for tracking the exact moment when the center of the sun would be precisely in line with the earth's equator. More generally, though, the equinox represents the twice-yearly date when the sun spends approximately equal time above and below the horizon, producing a day that's almost evenly split between day and night. After the equinox, the days begin to lengthen, adding a few more minutes of daylight to every 24 hours until the summer solstice in June. \u003c/p>\n\u003cp>And because, short of mushrooms, every plant we eat needs warmth and sunshine to grow, lengthening daylight means new crops springing up with every week that passes. In lucky California, that is. Back in the Northeast, the weather may be finally warming, but it will be months before anything fresh breaks through the frozen ground, and weeks before New Yorkers can even start trying to muster enthusiasm for the season's first foraged ramps (stinky, skinny wild leeks) and fiddleheads (curled fern tops, with a shelf life of about an hour).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/blood-oranges500.jpg\" alt=\"blood oranges and asparagus\" title=\"blood oranges and asparagus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11726\">\u003cbr>\n\u003cem>Asparagus from \u003ca href=\"http://www.ecologycenter.org/ffc/ffcfarmers.html\">Kaki Farm\u003c/a>\u003c/em>\u003c/p>\n\u003cp>But yesterday the Berkeley Farmers' Market was awash in tender greens, including that rock star of spring, asparagus. Just in time for Passover dinners and Easter brunch, the season's first succulent spears are popping up from the bare ground like something fresh from the kitchen of \u003ca href=\"http://en.wikipedia.org/wiki/Dr._Seuss\">Dr. Seuss\u003c/a>. \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> will have theirs for at least another month. And while the stalks are delicious simply steamed or roasted with a drip of butter and lemon, they also makes a splendid quiche filling mixed with a handful of sauteed green garlic. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/green-garlic500.jpg\" alt=\"green garlic\" title=\"green garlic\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11728\">\u003cbr>\n\u003cem>Green garlic from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Green garlic stalks, which look like knobby-ended slender leeks or tough-minded scallions, are just what the name says: immature garlic plants, thinned out from the ground before the bulb can form. Left to mature, the bottom part of the stalk will fatten into a plump bulb, packed with individual cloves covered in a papery carapace. Once the bulb is fully ripe, the green stalk will yellow and wither, and the plant can be yanked out, left to cure in a warm dry place for a few weeks, then trimmed and stored to provide delicious pungency for months. \u003c/p>\n\u003cp>Green garlic, however, is perishable, a happy by-product of garlic growing. Only small farmers bother to market it, since it takes a little customer education to get buyers to know what it is and what to do with it. But thankfully, we live in a place with green-garlic pizza and more, and its sweetly delicate pungency has become a essential part of cooking here in early spring. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/artichoke500.jpg\" alt=\"artichokes\" title=\"artichokes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11725\">\u003cbr>\n\u003cem>Artichokes from \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Artichokes, too, are pumping out their fat fists. It's no surprise that, like asparagus, these harbingers of spring also come from perennial plants, plants that can store reserves of food and nutrients all winter, then spring into action at the first touch of warmth. Left to their own devices, these chubby buds would fold back their spike-tipped petals to form a tufty purple flower, making the plant's place in the thistle family abundantly clear. But picked still at the tight bud stage, the petals and the tender heart within make a dreamy base for any number of sauces--homemade mayonnaise, buttery hollandaise, blood-orange maltaise, lemony vinaigrette, even straight-up melted butter. \u003c/p>\n\u003cp>Citrus is still aglow, from grapefruits and lemons to blood oranges and tangy mandarins. Soon, though, the first pink rhubarb stalks will be arriving, alongside early-crop strawberries, perfect for cascading over angel cake or baking into rosy crisps and pies. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/sugarsnappeas500.jpg\" alt=\"sugar snap peas\" title=\"sugar snap peas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11724\">\u003cbr>\n\u003cem>Sugar snap peas\u003c/em>\u003c/p>\n\u003cp>In my own garden, the sugar-snap peas, planted in January, are in full-blown tangled bloom, the green pods swelling to succulence day by day. This type, made by crossing a green pea with a snow pea, produce what the French call mange-touts: sweet, crunchy edible pea pods wrapped around equally sweet full-sized peas. They make an irresistible snack while weeding, and somehow, no matter how hard you look, there's always one more hiding among the leaves. \u003c/p>\n\u003cp>But, as energetically as I plant my community-garden plot, I'm not sustaining myself every day from that door-sized patch of dirt. Food doesn't happen without farms, and farms don't happen without farmers and farmworkers. From now through mid-April, Berkeley's \u003ca href=\"http://ecologycenter.org/chavez/\">Ecology Center\u003c/a> is honoring the life of Cesar Chavez, whose work as an activist and organizer within the farmworker communities of California (and beyond) made a difference in so many lives. On Tuesday, performers on a stage set up at the market filled the street with songs, poetry, music, and dance honoring Chavez's work and the achievements and struggles of the United Farm Workers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chavez500.jpg\" alt=\"Cesar Chavez\" title=\"Cesar Chavez\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11727\">\u003c/p>\n\n",
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"excerpt": "Happy Spring! Yesterday the Berkeley Farmers' Market was awash in tender greens, including that rock star of spring, asparagus...just in time for Passover dinners and Easter brunch. From now through mid-April, Berkeley's Ecology Center is honoring the life of Cesar Chavez, whose work as an activist and organizer within the farmworker communities of California (and beyond) made a difference in so many lives. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lettuce500.jpg\" alt=\"lettuce\" title=\"lettuce\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11729\">\u003cbr>\n\u003cem>Lettuce from Full Belly Farm\u003c/em>\u003c/p>\n\u003cp>Happy Spring! Yes, the \u003ca href=\"http://en.wikipedia.org/wiki/Equinox\">vernal equinox\u003c/a> arrived on Saturday at 10:32 a.m., Pacific Daylight Time. Thank you, astronomists, for tracking the exact moment when the center of the sun would be precisely in line with the earth's equator. More generally, though, the equinox represents the twice-yearly date when the sun spends approximately equal time above and below the horizon, producing a day that's almost evenly split between day and night. After the equinox, the days begin to lengthen, adding a few more minutes of daylight to every 24 hours until the summer solstice in June. \u003c/p>\n\u003cp>And because, short of mushrooms, every plant we eat needs warmth and sunshine to grow, lengthening daylight means new crops springing up with every week that passes. In lucky California, that is. Back in the Northeast, the weather may be finally warming, but it will be months before anything fresh breaks through the frozen ground, and weeks before New Yorkers can even start trying to muster enthusiasm for the season's first foraged ramps (stinky, skinny wild leeks) and fiddleheads (curled fern tops, with a shelf life of about an hour).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/blood-oranges500.jpg\" alt=\"blood oranges and asparagus\" title=\"blood oranges and asparagus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11726\">\u003cbr>\n\u003cem>Asparagus from \u003ca href=\"http://www.ecologycenter.org/ffc/ffcfarmers.html\">Kaki Farm\u003c/a>\u003c/em>\u003c/p>\n\u003cp>But yesterday the Berkeley Farmers' Market was awash in tender greens, including that rock star of spring, asparagus. Just in time for Passover dinners and Easter brunch, the season's first succulent spears are popping up from the bare ground like something fresh from the kitchen of \u003ca href=\"http://en.wikipedia.org/wiki/Dr._Seuss\">Dr. Seuss\u003c/a>. \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> will have theirs for at least another month. And while the stalks are delicious simply steamed or roasted with a drip of butter and lemon, they also makes a splendid quiche filling mixed with a handful of sauteed green garlic. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/green-garlic500.jpg\" alt=\"green garlic\" title=\"green garlic\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11728\">\u003cbr>\n\u003cem>Green garlic from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Green garlic stalks, which look like knobby-ended slender leeks or tough-minded scallions, are just what the name says: immature garlic plants, thinned out from the ground before the bulb can form. Left to mature, the bottom part of the stalk will fatten into a plump bulb, packed with individual cloves covered in a papery carapace. Once the bulb is fully ripe, the green stalk will yellow and wither, and the plant can be yanked out, left to cure in a warm dry place for a few weeks, then trimmed and stored to provide delicious pungency for months. \u003c/p>\n\u003cp>Green garlic, however, is perishable, a happy by-product of garlic growing. Only small farmers bother to market it, since it takes a little customer education to get buyers to know what it is and what to do with it. But thankfully, we live in a place with green-garlic pizza and more, and its sweetly delicate pungency has become a essential part of cooking here in early spring. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/artichoke500.jpg\" alt=\"artichokes\" title=\"artichokes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11725\">\u003cbr>\n\u003cem>Artichokes from \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Artichokes, too, are pumping out their fat fists. It's no surprise that, like asparagus, these harbingers of spring also come from perennial plants, plants that can store reserves of food and nutrients all winter, then spring into action at the first touch of warmth. Left to their own devices, these chubby buds would fold back their spike-tipped petals to form a tufty purple flower, making the plant's place in the thistle family abundantly clear. But picked still at the tight bud stage, the petals and the tender heart within make a dreamy base for any number of sauces--homemade mayonnaise, buttery hollandaise, blood-orange maltaise, lemony vinaigrette, even straight-up melted butter. \u003c/p>\n\u003cp>Citrus is still aglow, from grapefruits and lemons to blood oranges and tangy mandarins. Soon, though, the first pink rhubarb stalks will be arriving, alongside early-crop strawberries, perfect for cascading over angel cake or baking into rosy crisps and pies. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/sugarsnappeas500.jpg\" alt=\"sugar snap peas\" title=\"sugar snap peas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11724\">\u003cbr>\n\u003cem>Sugar snap peas\u003c/em>\u003c/p>\n\u003cp>In my own garden, the sugar-snap peas, planted in January, are in full-blown tangled bloom, the green pods swelling to succulence day by day. This type, made by crossing a green pea with a snow pea, produce what the French call mange-touts: sweet, crunchy edible pea pods wrapped around equally sweet full-sized peas. They make an irresistible snack while weeding, and somehow, no matter how hard you look, there's always one more hiding among the leaves. \u003c/p>\n\u003cp>But, as energetically as I plant my community-garden plot, I'm not sustaining myself every day from that door-sized patch of dirt. Food doesn't happen without farms, and farms don't happen without farmers and farmworkers. From now through mid-April, Berkeley's \u003ca href=\"http://ecologycenter.org/chavez/\">Ecology Center\u003c/a> is honoring the life of Cesar Chavez, whose work as an activist and organizer within the farmworker communities of California (and beyond) made a difference in so many lives. On Tuesday, performers on a stage set up at the market filled the street with songs, poetry, music, and dance honoring Chavez's work and the achievements and struggles of the United Farm Workers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/chavez500.jpg\" alt=\"Cesar Chavez\" title=\"Cesar Chavez\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-11727\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marin Mondays at Picco",
"title": "Marin Mondays at Picco",
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"content": "\u003cp>The rain was pouring down in sheets, the streets smeared and shiny as licorice along Larkspur's main drag. You'd think that, on this chilly, wet Monday night, everyone would be at home pulling a pizza from the freezer and flipping through the Netflix stack, but up and down Magnolia Street, there's not a parking place to be found. By eight o'clock, nearly every table at \u003ca href=\"http://www.restaurantpicco.com/\">Picco\u003c/a> is full and happy. \u003c/p>\n\u003cp>Welcome to Marin Mondays, chef-owner Bruce Hill's popular eat-local brainstorm. The concept is simple: each Monday, the restaurant offers a homey, five-course prix fixe menu showcasing local producers, for $30-$33 a person. (The restaurant's extensive regular menu is also available, and the Marin menu items can be sampled à la carte.) Think \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> with a locavore twist, and so far, it's brought out big crowds every week, on a night that's typically a slow one in the restaurant biz. \u003c/p>\n\u003cp>This might be a tricky proposition in, say, Fargo, or Cleveland, but with the Pacific Ocean on one side, San Francisco Bay on the other, and the rich, rolling green fields, woods, and pastures of rural West Marin (plus oyster-friendly Tomales Bay) in between, Marin County is pretty much a year-round bounty of bliss for local-conscious eaters and producers alike. Fishermen, dairy ranchers, farmers, vintners, and foragers all work the land (and water) here, raising sheep, cows, goats, and chickens on grass, farming oysters in the bays, making cheese, distilling liqueurs, catching squid, growing greens, picking mushrooms, baking bread in wood-fired ovens, and more. \u003c/p>\n\u003cp>So, sourcing: not a problem. And the menu's once-a-week status gives Picco's cooks the chance to be micro-seasonal in their creativity as they come up with new recipes based on whatever cool stuff is available each week. As long as there's enough of it to feed one night's worth of customers, they can use it-- a great boon to the foragers and farmers with just a few acres of continually cycling crops. And the menu isn't strictly local-limited; there's coconut milk in the curry, candied ginger on the ice cream, sriracha hot sauce on the fish cakes. But flavorings aside, the bulk of the ingredients come from nearby, because even in the depths of winter, abundance reigns. \u003c/p>\n\u003cp>And the menu is open to interpretation each week, instead of being locked down in the pristine, unadorned Cal-Med style, all sea salt and olive oil, that has become the de facto way of cooking local here. On the night we went, the inspiration was Thailand, with a side of Jersey & Buffalo. Or at least that's how we interpreted the appearance of sliders, chicken wings, and soft-serve ice cream between the squid salad and beef curry. To sip, there are two local libations, a Stubbs Estate organic chardonnay and a Shaken, Not Stirred cocktail made with house-infused elderflower liqueur and \u003ca href=\"http://www.squareonevodka.com\">Square One\u003c/a> cucumber vodka, made in Novato. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last Monday, in honor of \u003ca href=\"http://www.sfbeerweek.org/\">Beer Week\u003c/a>, there was beer from Marin Brew Company in every dish, from Hog Island manila clams steamed in Albion ale to a fritto misto battered with IPA, cheddar soup with pilsner and rye croutons, and a stout cake with Straus Dairy caramel ice cream. \u003c/p>\n\u003cp>But back to Thailand in Marin. We started with a light and lovely squid salad, tender and tangy and tangled with cubes of crunchy Asian pear and fresh herbs, alongside a puff of succulent miners' lettuce, that wonderful winter weed named for adding much-needed vitamins to many a Forty-Niner's salt pork-and-sourdough diet. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/squid.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10594\">\u003c/p>\n\u003cp>Next up, a gloriously (but not excessively) greasy fish \"slider,\" White Castle meets Thai fish cake. Unlike the fish cakes in Thai restaurants, which are often bounceably rubbery, these were more like crab cakes, made with rock cod from Bolinas, gentle and just a little springy, lavished with crunchy County Line cabbage and Star Route Farm carrot slaw, dripping with sriracha-spiked mayo and paired with super-crunchy, extra-salty chiplets made from sunchoke curls. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/slider2.jpg\" alt=\"fish slider\" title=\"fish slider\" width=\"378\" height=\"504\" class=\"alignnone size-full wp-image-10593\">\u003c/p>\n\u003cp>Superbowl-sublime chicken wings from Coastal Hill Farms followed, lacquered sticky-meaty mouthfuls, messy and wonderful. A thick puddle of seasoned Straus yogurt sauce and a mound of shredded celery root with baby watercress replaced the ranch dressing and celery sticks of sports-bar tradition. Dressing up lowbrow favorites doesn't always work (I'm still shaking my head over the dainty arugula-and-mandarin-orange salad served with the lobster roll at nearby Yankee Pier when they first opened—when, as every New Englander knows, a true lobster roll needs nothing but a bag of chips) but in this case, it's great. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken.jpg\" alt=\"chicken wings\" title=\"chicken wings\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10590\">\u003c/p>\n\u003cp>By this time, we're pretty happily fed. The main dish, a Mussaman beef and potato curry, looks a little skimpy lurking at the bottom of its big white bowls, but it's deceptive. Rich and coconut-sauced, dotted with translucent, almost fetal baby radishes, the Marin Sun braised short ribs fork tender and lush, it turns out to be all we need. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/main.jpg\" alt=\"Mussaman beef and potato curry\" title=\"Mussaman beef and potato curry\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10592\">\u003c/p>\n\u003cp>All we're expecting for dessert is a bitty swirl of Picco's famous Straus Dairy soft-serve, what might fill a Chinese-restaurant teacup. Instead, we get a massive swirl towering above a cereal bowl, heavily crunched with candied ginger and pecan praline. Lovely, palate-cleansing, and crazily big. \u003c/p>\n\u003cp>Then again, being graced with too much ice cream made from the milk of happy local cows? Way, way down on my list of Bad Things.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dessert.jpg\" alt=\"ice cream dessert\" title=\"ice cream dessert\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10591\">\u003cbr>\n\u003ca href=\"http://www.restaurantpicco.com/index.html\">Picco\u003c/a>\u003cbr>\n320 Magnolia Ave.\u003cbr>\nLarkspur, California 94939\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=picco+320+Magnolia+Ave.+Larkspur,+California+94939&sll=37.0625,-95.677068&sspn=59.769082,55.546875&ie=UTF8&hq=picco&hnear=320+Magnolia+Ave,+Larkspur,+CA+94939&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n415.924.0300\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Larkspur-CA/Restaurant-Picco/136569578899?ref=mf&v=wall\">Picco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cstrong>\u003cem>Photos by Debra St. John\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Couldn't get Valentine's Day reservations? Make up for it with Marin Mondays, Restaurant Picco's delectable weekly exploration of the edible bounty of Marin. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The rain was pouring down in sheets, the streets smeared and shiny as licorice along Larkspur's main drag. You'd think that, on this chilly, wet Monday night, everyone would be at home pulling a pizza from the freezer and flipping through the Netflix stack, but up and down Magnolia Street, there's not a parking place to be found. By eight o'clock, nearly every table at \u003ca href=\"http://www.restaurantpicco.com/\">Picco\u003c/a> is full and happy. \u003c/p>\n\u003cp>Welcome to Marin Mondays, chef-owner Bruce Hill's popular eat-local brainstorm. The concept is simple: each Monday, the restaurant offers a homey, five-course prix fixe menu showcasing local producers, for $30-$33 a person. (The restaurant's extensive regular menu is also available, and the Marin menu items can be sampled à la carte.) Think \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> with a locavore twist, and so far, it's brought out big crowds every week, on a night that's typically a slow one in the restaurant biz. \u003c/p>\n\u003cp>This might be a tricky proposition in, say, Fargo, or Cleveland, but with the Pacific Ocean on one side, San Francisco Bay on the other, and the rich, rolling green fields, woods, and pastures of rural West Marin (plus oyster-friendly Tomales Bay) in between, Marin County is pretty much a year-round bounty of bliss for local-conscious eaters and producers alike. Fishermen, dairy ranchers, farmers, vintners, and foragers all work the land (and water) here, raising sheep, cows, goats, and chickens on grass, farming oysters in the bays, making cheese, distilling liqueurs, catching squid, growing greens, picking mushrooms, baking bread in wood-fired ovens, and more. \u003c/p>\n\u003cp>So, sourcing: not a problem. And the menu's once-a-week status gives Picco's cooks the chance to be micro-seasonal in their creativity as they come up with new recipes based on whatever cool stuff is available each week. As long as there's enough of it to feed one night's worth of customers, they can use it-- a great boon to the foragers and farmers with just a few acres of continually cycling crops. And the menu isn't strictly local-limited; there's coconut milk in the curry, candied ginger on the ice cream, sriracha hot sauce on the fish cakes. But flavorings aside, the bulk of the ingredients come from nearby, because even in the depths of winter, abundance reigns. \u003c/p>\n\u003cp>And the menu is open to interpretation each week, instead of being locked down in the pristine, unadorned Cal-Med style, all sea salt and olive oil, that has become the de facto way of cooking local here. On the night we went, the inspiration was Thailand, with a side of Jersey & Buffalo. Or at least that's how we interpreted the appearance of sliders, chicken wings, and soft-serve ice cream between the squid salad and beef curry. To sip, there are two local libations, a Stubbs Estate organic chardonnay and a Shaken, Not Stirred cocktail made with house-infused elderflower liqueur and \u003ca href=\"http://www.squareonevodka.com\">Square One\u003c/a> cucumber vodka, made in Novato. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last Monday, in honor of \u003ca href=\"http://www.sfbeerweek.org/\">Beer Week\u003c/a>, there was beer from Marin Brew Company in every dish, from Hog Island manila clams steamed in Albion ale to a fritto misto battered with IPA, cheddar soup with pilsner and rye croutons, and a stout cake with Straus Dairy caramel ice cream. \u003c/p>\n\u003cp>But back to Thailand in Marin. We started with a light and lovely squid salad, tender and tangy and tangled with cubes of crunchy Asian pear and fresh herbs, alongside a puff of succulent miners' lettuce, that wonderful winter weed named for adding much-needed vitamins to many a Forty-Niner's salt pork-and-sourdough diet. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/squid.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10594\">\u003c/p>\n\u003cp>Next up, a gloriously (but not excessively) greasy fish \"slider,\" White Castle meets Thai fish cake. Unlike the fish cakes in Thai restaurants, which are often bounceably rubbery, these were more like crab cakes, made with rock cod from Bolinas, gentle and just a little springy, lavished with crunchy County Line cabbage and Star Route Farm carrot slaw, dripping with sriracha-spiked mayo and paired with super-crunchy, extra-salty chiplets made from sunchoke curls. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/slider2.jpg\" alt=\"fish slider\" title=\"fish slider\" width=\"378\" height=\"504\" class=\"alignnone size-full wp-image-10593\">\u003c/p>\n\u003cp>Superbowl-sublime chicken wings from Coastal Hill Farms followed, lacquered sticky-meaty mouthfuls, messy and wonderful. A thick puddle of seasoned Straus yogurt sauce and a mound of shredded celery root with baby watercress replaced the ranch dressing and celery sticks of sports-bar tradition. Dressing up lowbrow favorites doesn't always work (I'm still shaking my head over the dainty arugula-and-mandarin-orange salad served with the lobster roll at nearby Yankee Pier when they first opened—when, as every New Englander knows, a true lobster roll needs nothing but a bag of chips) but in this case, it's great. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken.jpg\" alt=\"chicken wings\" title=\"chicken wings\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10590\">\u003c/p>\n\u003cp>By this time, we're pretty happily fed. The main dish, a Mussaman beef and potato curry, looks a little skimpy lurking at the bottom of its big white bowls, but it's deceptive. Rich and coconut-sauced, dotted with translucent, almost fetal baby radishes, the Marin Sun braised short ribs fork tender and lush, it turns out to be all we need. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/main.jpg\" alt=\"Mussaman beef and potato curry\" title=\"Mussaman beef and potato curry\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10592\">\u003c/p>\n\u003cp>All we're expecting for dessert is a bitty swirl of Picco's famous Straus Dairy soft-serve, what might fill a Chinese-restaurant teacup. Instead, we get a massive swirl towering above a cereal bowl, heavily crunched with candied ginger and pecan praline. Lovely, palate-cleansing, and crazily big. \u003c/p>\n\u003cp>Then again, being graced with too much ice cream made from the milk of happy local cows? Way, way down on my list of Bad Things.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dessert.jpg\" alt=\"ice cream dessert\" title=\"ice cream dessert\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10591\">\u003cbr>\n\u003ca href=\"http://www.restaurantpicco.com/index.html\">Picco\u003c/a>\u003cbr>\n320 Magnolia Ave.\u003cbr>\nLarkspur, California 94939\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=picco+320+Magnolia+Ave.+Larkspur,+California+94939&sll=37.0625,-95.677068&sspn=59.769082,55.546875&ie=UTF8&hq=picco&hnear=320+Magnolia+Ave,+Larkspur,+CA+94939&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n415.924.0300\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Larkspur-CA/Restaurant-Picco/136569578899?ref=mf&v=wall\">Picco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cstrong>\u003cem>Photos by Debra St. John\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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