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"content": "\u003cp>People cop to having spirit animals. No one carves totem poles anymore but I do know a guy who was once so obsessed with lions that he sewed a frilly yellow felt mane along the hood of his favorite sweat-jacket. During that phase, at parties, he'd roar frequently, with the hood up and curled around his head. As for me, I'm not sure. A girlfriend once told me I reminded her of a \"big, goofy bird.\" A year later, another described me as cat-like. Cats give me violent sneezing fits, and I'm indifferent to any fowl that hasn't been plucked and braised. In truth, I've never been particularly keen on spirit animals. Some folks realize theirs in meditative visions, and others take a Facebook quiz, but either way, the selection process is deeply flawed. I doubt any shamanistic traveler has journeyed through mystic pathways in search of animal power and encountered a yapping Pomeranian at the end of the line. The problem is obvious: we find human traits in animals both wild and domesticated so easily that seeing ourselves in their skins is no great stretch, and the tendency to telegraph our self-associations is in the end too powerful.\u003c/p>\n\u003cp>What about vegetables? Might we possess vegetable spirits as well as those of animals? Biologically we certainly have much less in common with them. The edible buds, bulbs, seeds, stems, roots, and leaves of plants, vegetables are inanimate and mute. They don't procreate or eat like us, show emotion, or play. Identifying with them in such a personal sense requires a significant suspension of disbelief. When I\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/23/weird-vegetables/\"> interviewed\u003c/a> Eggplant Kohlrabi and Kale Daikon of the scintillating blog \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/23/weird-vegetables/\">Weird Vegetables\u003c/a> back in June, our conversation touched on the issue. We were discussing the polarizing black radish, a vegetable the two had described on their blog as being very \"radish-y,\" meaning of course, that it epitomized, in their eyes, the pungent and peppery traits commonly associated with the radish diaspora. Spurred, I think, by the blog's frequent clever forays into anthropomorphism, I felt suddenly compelled to ask them if people could be \"radish-y\" too. The resulting dialogue chewed up the rest of the interview.\u003c/p>\n\u003cp>In an exchange I edited out of the final transcript, I shared with them the story of a friend from college. In college, I knew this guy -- a great guy, incidentally -- who did a self-help radio show on the student-run station. Ingeniously, the show wasn't about helping those calling in; it was about helping himself. Slighted friends and spurned lovers would get on the air and give him shit, and he, flustered and mortified, would beseech listeners for advice. Anyway, as I told Daikon and Kohlrabi, this fellow once told a pal of mine in a moment of ill-advised candor that she reminded him of an olive -- probably because she's dark-haired, dark-eyed, and a little bitter-seeming until you get to know her. At the time, my friend hated the taste of olives, and recoiled at the fairly terrifying prospect of resembling and evoking something she despised.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/vegtoon500.jpg\" alt=\"Spirit Vegetables vegtoon\" title=\"Spirit Vegetables vegtoon\" width=\"500\" height=\"456\" class=\"alignnone size-full wp-image-8967\">\u003c/p>\n\u003cp>Some vegetables, like potatoes, for example, with their nubs and pits, can sometimes look like people, especially faces. Superficially, people may also take on vaguely vegetal characteristics. With a little imagination and some squinting, the morning commute reveals a lush farm stand of walking, talking veggies: dour wrinkled turnips lugging briefcases, posh little shallots dabbing away with eyeliner, and lanky carrots bopping along to iPods, their plumes of hair flopping delicately back and forth. The possibilities multiply as you dig deeper, drawing arbitrary parallels between human personality traits and properties of vegetables. There is no universal methodology for this kind of cross-kingdom organization, which is naturally part of the fun. When you look at yourself, and then into yourself, and then out again, across the mist-mottled expanse of reds, greens, purples, and browns in a grocery store produce section, or perhaps the big rough bins of a friendly farmer's market purveyor, what suits you best? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two weeks ago, curious to this end, I sent an email out to some area food folks, hope to ensnare a full sack of reactions. The email posed the question (\"If you were a vegetable, which one would you be?\") and left the criteria open-ended. I gathered responses and took stock of the respondents' rationales where they were given. \u003c/p>\n\u003cp>\u003cstrong>Eric Smillie\u003c/strong>, proprietor of the excellently briny Oakland-based blog \u003ca href=\"http://www.awesomepickle.com/\">Awesome Pickle\u003c/a>, would be a green cabbage, because \"they're versatile, they're good for you, and they don't mess around.\" \u003c/p>\n\u003cp>\u003cstrong>Nancy Gammons\u003c/strong> of \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_33.php\">Four Sisters Farms\u003c/a> near Monterey would be purslane. \"It grows anywhere,\" she said: \"[It's] tenacious...very nutritious, and remains humble.\" \u003c/p>\n\u003cp>\u003cstrong>Farmer Joe Shirmer\u003c/strong>, owner of \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Produce\u003c/a> in Santa Cruz, would be red Russian kale. His clod-solid reasoning: \"I would fly under the radar as many would think of me as common or mundane or even boring...but in fact I would be the biggest boldest most bountiful four season bad ass around. Nothing would bring me down. Heat, frost, wind, and drought would all pass me buy and I'd thrive. Tomatoes and beans, pomegranates and mandarin oranges, kiwis and peppers would come and go; I'd just kick back and grow -- the healthiest dude around.\" \u003c/p>\n\u003cp>Wild foods advocate \u003cstrong>Iso Rabins\u003c/strong> of \u003ca href=\"http://www.foragesf.com/\">forageSF\u003c/a> got appropriately fungal with his pick-- a \u003ca href=\"http://en.wikipedia.org/wiki/Matsutake\">matsutake\u003c/a> mushroom. \u003c/p>\n\u003cp>Having filled many bowls at his bean-in happy hours, \u003cstrong>Mark Andrew Gravel\u003c/strong>, the food activist/artist in charge of \u003ca href=\"http://bouwerie.blogspot.com/\">Agrarian Art Lab\u003c/a>, fittingly leaned legume. \"They are thrifty,\" he mused. \"And very satisfying when made well. They seem like a fairly wise vegetable too. Plus they have two sisters that I'm into,\" he added, presumably making a keen historical reference to corn and squash, the crops North American Indian tribes frequently planted in patches as companions to beans. \u003c/p>\n\u003cp>\u003cstrong>Jamie Law\u003c/strong>, Manager of Media Relations and Special Events for \u003ca href=\"http://www.kimptonhotels.com/\">Kimpton Hotels and Restaurants\u003c/a>, would be corn because it's \"versatile (corn meal, raw, cooked a billion different ways), tough, and great in sweet and savory dishes.\"\u003c/p>\n\u003cp>Nearly half a dozen \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> employees weighed in, including one who just had to drop a little \"you are healthy\" at the end of his answer. To share one response, the company's district manager \u003cstrong>Chandra Gilbert\u003c/strong> identified with humble Brussels sprouts: \"Not everyone loves them although those who do love the heck out of them...and you really need to know how to treat them.\" \u003c/p>\n\u003cp>Finally, \u003cstrong>Gayle Pirie\u003c/strong> and \u003cstrong>John Clark\u003c/strong> of \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> came through with chef-ly perspectives. Pirie would be \"the artichoke, for the mild nutty flavor, many green leaves, and a deeply sweet edible heart at the center.\" Clark would be \"celery for its intense rib cage, strength, magnificent versatility, and tender heart with edible leaves, delicious cooked or raw.\" \u003c/p>\n\u003cp>I have included only a sampling, but even from this, enough is clear: nearly all of the respondents associate themselves with vegetables they prize for eating and cooking. Some, like Smillie and Gilbert, also allude to looking for themselves in the vegetables they adore, perhaps coveting those vegetables' traits as their own, viewing them as vessels for whatever meanings they might infer. Brussels sprouts, for example, are divisive. They are, as Gilbert suggested, a little hard to love; they're so often taken in the wrong context, misinterpreted, and abused. We all have stories about them. They are like difficult people who do good work -- say, a crotchety old civil rights attorney prone to shouting down his secretary and making bad jokes at the wrong times. You can accept them, respect them, and like them immensely, but you can't take them wholly as they are. They have to be prepared well -- shredded for a salad maybe, or roasted whole. They need to be matched with suitable companions to smooth out their harsher aspects -- like bacon, or thyme and mustard. They should be served in the right setting, under the proper circumstances. A lot of vegetables -- along with people -- take some warming up. Until I was 22 or so, I was weird about parsnips. They always struck me as peculiar ghostly characters, like carrots ravaged by \u003ca href=\"http://en.wikipedia.org/wiki/Bunnicula\">Bunnicula\u003c/a>. With their tough skin and fibrous core, parsnips take a little finessing, but they are delightful once melting into a stew or sweetening a tuber puree. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \"I think about things I want to eat and they aren't usually [things] I'd want to be,\" Kohlrabi had said towards the end of our interview, petting a cat as it sidled past along the carpet. At the time, stifling a wicked sneeze, I'd suggested being something no one would eat, but now, the more I think about it, my mind has changed. Me, I would like to be eaten, to give sustenance to others. Since we're speaking metaphorically, consumption would not cut my life short, simply enrich it. In the course of my life, I'd like to help nourish the people I encounter -- whether through art, education, or friendship -- providing of course they're willing to try me. After all, life's too short to be a \u003ca href=\"http://en.wikipedia.org/wiki/Rhubarb\">rhubarb leaf\u003c/a>.\u003c/p>\n\n",
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"excerpt": "What about vegetables? Might we possess vegetable spirits as well as those of animals? Biologically we certainly have much less in common with them. The edible buds, bulbs, seeds, stems, roots, and leaves of plants, vegetables are inanimate and mute. They don't procreate or eat like us, show emotion, or play. Identifying with them in such a personal sense requires a significant suspension of disbelief.",
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"description": "What about vegetables? Might we possess vegetable spirits as well as those of animals? Biologically we certainly have much less in common with them. The edible buds, bulbs, seeds, stems, roots, and leaves of plants, vegetables are inanimate and mute. They don't procreate or eat like us, show emotion, or play. Identifying with them in such a personal sense requires a significant suspension of disbelief.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>People cop to having spirit animals. No one carves totem poles anymore but I do know a guy who was once so obsessed with lions that he sewed a frilly yellow felt mane along the hood of his favorite sweat-jacket. During that phase, at parties, he'd roar frequently, with the hood up and curled around his head. As for me, I'm not sure. A girlfriend once told me I reminded her of a \"big, goofy bird.\" A year later, another described me as cat-like. Cats give me violent sneezing fits, and I'm indifferent to any fowl that hasn't been plucked and braised. In truth, I've never been particularly keen on spirit animals. Some folks realize theirs in meditative visions, and others take a Facebook quiz, but either way, the selection process is deeply flawed. I doubt any shamanistic traveler has journeyed through mystic pathways in search of animal power and encountered a yapping Pomeranian at the end of the line. The problem is obvious: we find human traits in animals both wild and domesticated so easily that seeing ourselves in their skins is no great stretch, and the tendency to telegraph our self-associations is in the end too powerful.\u003c/p>\n\u003cp>What about vegetables? Might we possess vegetable spirits as well as those of animals? Biologically we certainly have much less in common with them. The edible buds, bulbs, seeds, stems, roots, and leaves of plants, vegetables are inanimate and mute. They don't procreate or eat like us, show emotion, or play. Identifying with them in such a personal sense requires a significant suspension of disbelief. When I\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/23/weird-vegetables/\"> interviewed\u003c/a> Eggplant Kohlrabi and Kale Daikon of the scintillating blog \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/23/weird-vegetables/\">Weird Vegetables\u003c/a> back in June, our conversation touched on the issue. We were discussing the polarizing black radish, a vegetable the two had described on their blog as being very \"radish-y,\" meaning of course, that it epitomized, in their eyes, the pungent and peppery traits commonly associated with the radish diaspora. Spurred, I think, by the blog's frequent clever forays into anthropomorphism, I felt suddenly compelled to ask them if people could be \"radish-y\" too. The resulting dialogue chewed up the rest of the interview.\u003c/p>\n\u003cp>In an exchange I edited out of the final transcript, I shared with them the story of a friend from college. In college, I knew this guy -- a great guy, incidentally -- who did a self-help radio show on the student-run station. Ingeniously, the show wasn't about helping those calling in; it was about helping himself. Slighted friends and spurned lovers would get on the air and give him shit, and he, flustered and mortified, would beseech listeners for advice. Anyway, as I told Daikon and Kohlrabi, this fellow once told a pal of mine in a moment of ill-advised candor that she reminded him of an olive -- probably because she's dark-haired, dark-eyed, and a little bitter-seeming until you get to know her. At the time, my friend hated the taste of olives, and recoiled at the fairly terrifying prospect of resembling and evoking something she despised.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/vegtoon500.jpg\" alt=\"Spirit Vegetables vegtoon\" title=\"Spirit Vegetables vegtoon\" width=\"500\" height=\"456\" class=\"alignnone size-full wp-image-8967\">\u003c/p>\n\u003cp>Some vegetables, like potatoes, for example, with their nubs and pits, can sometimes look like people, especially faces. Superficially, people may also take on vaguely vegetal characteristics. With a little imagination and some squinting, the morning commute reveals a lush farm stand of walking, talking veggies: dour wrinkled turnips lugging briefcases, posh little shallots dabbing away with eyeliner, and lanky carrots bopping along to iPods, their plumes of hair flopping delicately back and forth. The possibilities multiply as you dig deeper, drawing arbitrary parallels between human personality traits and properties of vegetables. There is no universal methodology for this kind of cross-kingdom organization, which is naturally part of the fun. When you look at yourself, and then into yourself, and then out again, across the mist-mottled expanse of reds, greens, purples, and browns in a grocery store produce section, or perhaps the big rough bins of a friendly farmer's market purveyor, what suits you best? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two weeks ago, curious to this end, I sent an email out to some area food folks, hope to ensnare a full sack of reactions. The email posed the question (\"If you were a vegetable, which one would you be?\") and left the criteria open-ended. I gathered responses and took stock of the respondents' rationales where they were given. \u003c/p>\n\u003cp>\u003cstrong>Eric Smillie\u003c/strong>, proprietor of the excellently briny Oakland-based blog \u003ca href=\"http://www.awesomepickle.com/\">Awesome Pickle\u003c/a>, would be a green cabbage, because \"they're versatile, they're good for you, and they don't mess around.\" \u003c/p>\n\u003cp>\u003cstrong>Nancy Gammons\u003c/strong> of \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_33.php\">Four Sisters Farms\u003c/a> near Monterey would be purslane. \"It grows anywhere,\" she said: \"[It's] tenacious...very nutritious, and remains humble.\" \u003c/p>\n\u003cp>\u003cstrong>Farmer Joe Shirmer\u003c/strong>, owner of \u003ca href=\"http://dirtygirlproduce.com/\">Dirty Girl Produce\u003c/a> in Santa Cruz, would be red Russian kale. His clod-solid reasoning: \"I would fly under the radar as many would think of me as common or mundane or even boring...but in fact I would be the biggest boldest most bountiful four season bad ass around. Nothing would bring me down. Heat, frost, wind, and drought would all pass me buy and I'd thrive. Tomatoes and beans, pomegranates and mandarin oranges, kiwis and peppers would come and go; I'd just kick back and grow -- the healthiest dude around.\" \u003c/p>\n\u003cp>Wild foods advocate \u003cstrong>Iso Rabins\u003c/strong> of \u003ca href=\"http://www.foragesf.com/\">forageSF\u003c/a> got appropriately fungal with his pick-- a \u003ca href=\"http://en.wikipedia.org/wiki/Matsutake\">matsutake\u003c/a> mushroom. \u003c/p>\n\u003cp>Having filled many bowls at his bean-in happy hours, \u003cstrong>Mark Andrew Gravel\u003c/strong>, the food activist/artist in charge of \u003ca href=\"http://bouwerie.blogspot.com/\">Agrarian Art Lab\u003c/a>, fittingly leaned legume. \"They are thrifty,\" he mused. \"And very satisfying when made well. They seem like a fairly wise vegetable too. Plus they have two sisters that I'm into,\" he added, presumably making a keen historical reference to corn and squash, the crops North American Indian tribes frequently planted in patches as companions to beans. \u003c/p>\n\u003cp>\u003cstrong>Jamie Law\u003c/strong>, Manager of Media Relations and Special Events for \u003ca href=\"http://www.kimptonhotels.com/\">Kimpton Hotels and Restaurants\u003c/a>, would be corn because it's \"versatile (corn meal, raw, cooked a billion different ways), tough, and great in sweet and savory dishes.\"\u003c/p>\n\u003cp>Nearly half a dozen \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> employees weighed in, including one who just had to drop a little \"you are healthy\" at the end of his answer. To share one response, the company's district manager \u003cstrong>Chandra Gilbert\u003c/strong> identified with humble Brussels sprouts: \"Not everyone loves them although those who do love the heck out of them...and you really need to know how to treat them.\" \u003c/p>\n\u003cp>Finally, \u003cstrong>Gayle Pirie\u003c/strong> and \u003cstrong>John Clark\u003c/strong> of \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> came through with chef-ly perspectives. Pirie would be \"the artichoke, for the mild nutty flavor, many green leaves, and a deeply sweet edible heart at the center.\" Clark would be \"celery for its intense rib cage, strength, magnificent versatility, and tender heart with edible leaves, delicious cooked or raw.\" \u003c/p>\n\u003cp>I have included only a sampling, but even from this, enough is clear: nearly all of the respondents associate themselves with vegetables they prize for eating and cooking. Some, like Smillie and Gilbert, also allude to looking for themselves in the vegetables they adore, perhaps coveting those vegetables' traits as their own, viewing them as vessels for whatever meanings they might infer. Brussels sprouts, for example, are divisive. They are, as Gilbert suggested, a little hard to love; they're so often taken in the wrong context, misinterpreted, and abused. We all have stories about them. They are like difficult people who do good work -- say, a crotchety old civil rights attorney prone to shouting down his secretary and making bad jokes at the wrong times. You can accept them, respect them, and like them immensely, but you can't take them wholly as they are. They have to be prepared well -- shredded for a salad maybe, or roasted whole. They need to be matched with suitable companions to smooth out their harsher aspects -- like bacon, or thyme and mustard. They should be served in the right setting, under the proper circumstances. A lot of vegetables -- along with people -- take some warming up. Until I was 22 or so, I was weird about parsnips. They always struck me as peculiar ghostly characters, like carrots ravaged by \u003ca href=\"http://en.wikipedia.org/wiki/Bunnicula\">Bunnicula\u003c/a>. With their tough skin and fibrous core, parsnips take a little finessing, but they are delightful once melting into a stew or sweetening a tuber puree. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \"I think about things I want to eat and they aren't usually [things] I'd want to be,\" Kohlrabi had said towards the end of our interview, petting a cat as it sidled past along the carpet. At the time, stifling a wicked sneeze, I'd suggested being something no one would eat, but now, the more I think about it, my mind has changed. Me, I would like to be eaten, to give sustenance to others. Since we're speaking metaphorically, consumption would not cut my life short, simply enrich it. In the course of my life, I'd like to help nourish the people I encounter -- whether through art, education, or friendship -- providing of course they're willing to try me. After all, life's too short to be a \u003ca href=\"http://en.wikipedia.org/wiki/Rhubarb\">rhubarb leaf\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cooking with Squash",
"title": "Cooking with Squash",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wintersquashfamily500.jpg\" alt=\"winter squash family\" title=\"winter squash family\" width=\"556\" height=\"433\" class=\"alignnone size-full wp-image-7808\">\u003cbr>\n\u003cem>This is a family of winter squash, including jack be little pumpkins, delicata and sweet dumplings, carnival, kuri, baby bear pumpkins, butternut, spaghetti squash and a cinderella pumpkin.\u003cbr>\n\u003cstrong>Photo by Julia Wiley of Mariquita Farm\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Just in case you're wondering: no, you can't recycle last night's only-slightly-scorched jack o' lantern into this morning's pumpkin muffins. Sorry, greenies, into the compost bin it goes. \u003c/p>\n\u003cp>Why? Well, for starters, it wouldn't taste very good. Pumpkins bred to be big, beautiful, and able to sit on the porch without rotting for weeks on end are not going to be yummy, too. There are only so many characteristics that you can highlight on a gene string, and as far as it goes with pumpkins, you can find a fabulously chunky orange canvas, or you can have one that's dainty and edible. But not both. If it's big enough to carve a vampire face on, it's probably also going to be bland, stringy, and watery. Roast the seeds, yes, but put the rest to rest in your big green bin. \u003c/p>\n\u003cp>The baker's secret, however, is that even those cute little pumpkins, often sold under the names Sugar Pie or Sugar Pumpkin, are just not all that delicious. Compared to that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. The butternut is dense and rich-fleshed, wonderful roasted and pureed into soups with apple and sage or a little curry powder and coconut milk. Mashed butternut is what I use for homemade pumpkin pies, pumpkin bread, and pumpkin cookies, and the only difference is how much better it tastes than actual pumpkin. \u003c/p>\n\u003cp>All these hard-shelled winter squashes are in the same family of cucurbits, anyway, under the same umbrella that shelters melons, cucumbers, summer squash and zucchini. Winter squash get their name not from their growing season (they need 100+ days of warm weather, ripening just at the tail end of summer and then curing on the vines for a few more weeks into early fall) but from their usefulness as a winter staple. Once cured--that is, left in the field or in a cool, airy place for a few weeks--their skin hardens, their curvy stem (a peduncle, for those botantically inclined) dries to almost wood-like firmness, and they can be stored in a cool, dry place with little loss of flavor or texture for months on end. Their only real enemies are warmth and moisture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But good as butternuts are, there's no reason to stop there. Right now the markets are lavishly stocked with every size and crazy streaked-and-spotted shape of winter squash. There's the delicate delicata, ivory-skinned with green stripes and orange flecks over a pale yellow-peach flesh. You can slice it into narrow half-moons, massage lightly with olive oil and bake until tender. The thin skin is edible to all but the most fastidious. For those folks, cut the squash in half lengthwise, scrape out the seeds and strings, and fill with an autumnal bread or wild-rice stuffing. Bake until squash is fork-tender and filling has browned and crisped. \u003c/p>\n\u003cp>There are other variations on the delicata, like the dumpling squash, shaped like an oversized popover and perfect for stuffing.\u003c/p>\n\u003cp>The squarish, dark green buttercup squash is for those who like their squash dry and nutty, tasting like a cross between roasted chestnuts and baked sweet potato. In their Ladybug newsletters, Andy and Julia of \u003ca href=\"http://www.mariquita.com/images/photogallery/prepared%20food/cooking%20a%20winter%20squash/wintersquashcooking.html\">Mariquita Farm\u003c/a> have sung the praises of two big beige squash, the plump, round-cheeked Long Island cheese pumpkin and the deeply grooved, deep-orange fleshed Musquee de Provence squash, also called the Fairytale pumpkin for its Cinderella-coach shape. \u003c/p>\n\u003cp>Although, if I were a mouse looking for glamor, I'd hitch myself to a Rouge Vif d'Etampes pumpkin and wait for the fairy godmother to descend. This is the most glamorous squash of all, vivid orange-red, huge and elegantly grooved. If you've ever wanted to make a pumpkin soup and serve it in a pumpkin, this is the one you want. Not surprisingly, given its shape and its tongue-twisting French name, it's often called the Cinderella pumpkin. Carved out, it also makes a striking ice bucket for an autumn brunch.\u003c/p>\n\u003cp>But my favorite remains a tricky-to-find recent hybrid, the Sunshine kabocha. Bright orange skinned, it's easy to confuse with the Red Kuri, but once tasted, it can't be mistaken for anything but its amazingly delectable self. Oh, all right, I'll admit it: roasted, it tastes like chicken. Or, even better, like the incredibly savory drippings left at the bottom of the pan after you roast a chicken. Trust me: if you think you don't like squash because you've only ever eaten those bland and pasty little baked acorn squash, you owe it your tastebuds to seek out--or grow--a Sunshine kabocha. A plain old kabocha is pretty good, too, sweet and nutty, but the Sunshine variety is just nubbly orange heaven. \u003c/p>\n\u003cp>Once you've done something virtuously savory with your roasted squash--soup, a suave puree--then it's time for a few treats. Squash, like applesauce, adds moisture without fat to baked goods, and it seems everyone turns out a loaf or two of low-fat pumpkin bread this time of year.\u003c/p>\n\u003cp>Then again, we are moving into hibernation weather and a holiday mood. At least once this month, follow the lead of Alameda home baker Steven Mounce and get every Peter Pumpkin Eater at your table moaning with pleasure over this lush pumpkin bread pudding. Trust Mounce: a man with the word \"homemade\" tattooed on his knuckles knows what you want. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread Pudding\u003c/strong>\u003cbr>\nServes 6-8\u003cbr>\n\u003cem>Did you know that canned pumpkin is rarely actual pumpkin, but rather butternut or other winter squash? Whatever you call it, plain canned pumpkin is always a handy staple, since it can be used in both sweet and savory dishes. Of course, you can also roast and mash your own for this gorgeously warming centerpiece for brunch or dessert. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 eggs\u003cbr>\n2 cups half and half\u003cbr>\n15 oz can pumpkin (not pumpkin pie filling) , or 1 3/4 cups roasted, mashed butternut or kabocha squash\u003cbr>\n¾ cup brown sugar\u003cbr>\n3 tablespoons dark molasses\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n¼ teaspoon ground ginger\u003cbr>\n1 large loaf of French bread, cut into 2\" cubes\u003cbr>\n½ cup walnuts, roughly chopped\u003cbr>\n¼ cup raisins or dried cranberries\u003cbr>\n3 tablespoons butter, softened\u003cbr>\n3 tablespoons brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large bowl, whisk eggs, half and half, pumpkin, brown sugar, molasses, salt, and spices together. Add bread cubes to bowl in batches, stirring well between each batch. Add only enough bread to soak up liquid mixture; you may not need all the bread. Let mixture rest for 15 minutes.\u003c/p>\n\u003cp>2. Preheat oven to 350 degrees F. Fill a kettle or pitcher with hot water, and set aside. Lightly grease an 8\"x8\" glass baking dish. Stir nuts and raisins into bread mixture. Spoon mixtures loosely into baking dish. Do not pack bread mixture into dish. Mound lightly above edge of the dish if necessary.\u003c/p>\n\u003cp>3. Place glass baking dish into a 13\"x9\" baking pan. Place both dishes on the center rack of the oven. Pour hot water into larger baking pan to come up halfway on the glass pan. Bake for 30 minutes, until top is golden brown and center is set. While bread pudding is baking, stir together butter and 3 tablespoons brown sugar, and set aside. \u003c/p>\n\u003cp>4. When pudding is baked, remove glass pan from oven and set on a rack. (Wait to remove water-filled pan until oven has cooled.) Dot with brown sugar mixture, which will melt into a gooey caramel sauce, mmm. Serve warm or at room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Got a fabulous pumpkin recipe to share? Enter \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books'\u003c/a> pumpkin cooking contest. Everything from soup to muffins considered, as long as the main ingredient is pumpkin. Sat. Nov. 21, 4-5pm. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Sorry, greenies, there's nothing edible to be done with last night's scorched jack o' lantern. But you're not missing much: the real secret about any pumpkin, even the sweet little ones, is that they're just not all that tasty. Compared to even that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. ",
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"description": "Sorry, greenies, there's nothing edible to be done with last night's scorched jack o' lantern. But you're not missing much: the real secret about any pumpkin, even the sweet little ones, is that they're just not all that tasty. Compared to even that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wintersquashfamily500.jpg\" alt=\"winter squash family\" title=\"winter squash family\" width=\"556\" height=\"433\" class=\"alignnone size-full wp-image-7808\">\u003cbr>\n\u003cem>This is a family of winter squash, including jack be little pumpkins, delicata and sweet dumplings, carnival, kuri, baby bear pumpkins, butternut, spaghetti squash and a cinderella pumpkin.\u003cbr>\n\u003cstrong>Photo by Julia Wiley of Mariquita Farm\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Just in case you're wondering: no, you can't recycle last night's only-slightly-scorched jack o' lantern into this morning's pumpkin muffins. Sorry, greenies, into the compost bin it goes. \u003c/p>\n\u003cp>Why? Well, for starters, it wouldn't taste very good. Pumpkins bred to be big, beautiful, and able to sit on the porch without rotting for weeks on end are not going to be yummy, too. There are only so many characteristics that you can highlight on a gene string, and as far as it goes with pumpkins, you can find a fabulously chunky orange canvas, or you can have one that's dainty and edible. But not both. If it's big enough to carve a vampire face on, it's probably also going to be bland, stringy, and watery. Roast the seeds, yes, but put the rest to rest in your big green bin. \u003c/p>\n\u003cp>The baker's secret, however, is that even those cute little pumpkins, often sold under the names Sugar Pie or Sugar Pumpkin, are just not all that delicious. Compared to that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. The butternut is dense and rich-fleshed, wonderful roasted and pureed into soups with apple and sage or a little curry powder and coconut milk. Mashed butternut is what I use for homemade pumpkin pies, pumpkin bread, and pumpkin cookies, and the only difference is how much better it tastes than actual pumpkin. \u003c/p>\n\u003cp>All these hard-shelled winter squashes are in the same family of cucurbits, anyway, under the same umbrella that shelters melons, cucumbers, summer squash and zucchini. Winter squash get their name not from their growing season (they need 100+ days of warm weather, ripening just at the tail end of summer and then curing on the vines for a few more weeks into early fall) but from their usefulness as a winter staple. Once cured--that is, left in the field or in a cool, airy place for a few weeks--their skin hardens, their curvy stem (a peduncle, for those botantically inclined) dries to almost wood-like firmness, and they can be stored in a cool, dry place with little loss of flavor or texture for months on end. Their only real enemies are warmth and moisture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But good as butternuts are, there's no reason to stop there. Right now the markets are lavishly stocked with every size and crazy streaked-and-spotted shape of winter squash. There's the delicate delicata, ivory-skinned with green stripes and orange flecks over a pale yellow-peach flesh. You can slice it into narrow half-moons, massage lightly with olive oil and bake until tender. The thin skin is edible to all but the most fastidious. For those folks, cut the squash in half lengthwise, scrape out the seeds and strings, and fill with an autumnal bread or wild-rice stuffing. Bake until squash is fork-tender and filling has browned and crisped. \u003c/p>\n\u003cp>There are other variations on the delicata, like the dumpling squash, shaped like an oversized popover and perfect for stuffing.\u003c/p>\n\u003cp>The squarish, dark green buttercup squash is for those who like their squash dry and nutty, tasting like a cross between roasted chestnuts and baked sweet potato. In their Ladybug newsletters, Andy and Julia of \u003ca href=\"http://www.mariquita.com/images/photogallery/prepared%20food/cooking%20a%20winter%20squash/wintersquashcooking.html\">Mariquita Farm\u003c/a> have sung the praises of two big beige squash, the plump, round-cheeked Long Island cheese pumpkin and the deeply grooved, deep-orange fleshed Musquee de Provence squash, also called the Fairytale pumpkin for its Cinderella-coach shape. \u003c/p>\n\u003cp>Although, if I were a mouse looking for glamor, I'd hitch myself to a Rouge Vif d'Etampes pumpkin and wait for the fairy godmother to descend. This is the most glamorous squash of all, vivid orange-red, huge and elegantly grooved. If you've ever wanted to make a pumpkin soup and serve it in a pumpkin, this is the one you want. Not surprisingly, given its shape and its tongue-twisting French name, it's often called the Cinderella pumpkin. Carved out, it also makes a striking ice bucket for an autumn brunch.\u003c/p>\n\u003cp>But my favorite remains a tricky-to-find recent hybrid, the Sunshine kabocha. Bright orange skinned, it's easy to confuse with the Red Kuri, but once tasted, it can't be mistaken for anything but its amazingly delectable self. Oh, all right, I'll admit it: roasted, it tastes like chicken. Or, even better, like the incredibly savory drippings left at the bottom of the pan after you roast a chicken. Trust me: if you think you don't like squash because you've only ever eaten those bland and pasty little baked acorn squash, you owe it your tastebuds to seek out--or grow--a Sunshine kabocha. A plain old kabocha is pretty good, too, sweet and nutty, but the Sunshine variety is just nubbly orange heaven. \u003c/p>\n\u003cp>Once you've done something virtuously savory with your roasted squash--soup, a suave puree--then it's time for a few treats. Squash, like applesauce, adds moisture without fat to baked goods, and it seems everyone turns out a loaf or two of low-fat pumpkin bread this time of year.\u003c/p>\n\u003cp>Then again, we are moving into hibernation weather and a holiday mood. At least once this month, follow the lead of Alameda home baker Steven Mounce and get every Peter Pumpkin Eater at your table moaning with pleasure over this lush pumpkin bread pudding. Trust Mounce: a man with the word \"homemade\" tattooed on his knuckles knows what you want. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread Pudding\u003c/strong>\u003cbr>\nServes 6-8\u003cbr>\n\u003cem>Did you know that canned pumpkin is rarely actual pumpkin, but rather butternut or other winter squash? Whatever you call it, plain canned pumpkin is always a handy staple, since it can be used in both sweet and savory dishes. Of course, you can also roast and mash your own for this gorgeously warming centerpiece for brunch or dessert. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 eggs\u003cbr>\n2 cups half and half\u003cbr>\n15 oz can pumpkin (not pumpkin pie filling) , or 1 3/4 cups roasted, mashed butternut or kabocha squash\u003cbr>\n¾ cup brown sugar\u003cbr>\n3 tablespoons dark molasses\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n¼ teaspoon ground ginger\u003cbr>\n1 large loaf of French bread, cut into 2\" cubes\u003cbr>\n½ cup walnuts, roughly chopped\u003cbr>\n¼ cup raisins or dried cranberries\u003cbr>\n3 tablespoons butter, softened\u003cbr>\n3 tablespoons brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large bowl, whisk eggs, half and half, pumpkin, brown sugar, molasses, salt, and spices together. Add bread cubes to bowl in batches, stirring well between each batch. Add only enough bread to soak up liquid mixture; you may not need all the bread. Let mixture rest for 15 minutes.\u003c/p>\n\u003cp>2. Preheat oven to 350 degrees F. Fill a kettle or pitcher with hot water, and set aside. Lightly grease an 8\"x8\" glass baking dish. Stir nuts and raisins into bread mixture. Spoon mixtures loosely into baking dish. Do not pack bread mixture into dish. Mound lightly above edge of the dish if necessary.\u003c/p>\n\u003cp>3. Place glass baking dish into a 13\"x9\" baking pan. Place both dishes on the center rack of the oven. Pour hot water into larger baking pan to come up halfway on the glass pan. Bake for 30 minutes, until top is golden brown and center is set. While bread pudding is baking, stir together butter and 3 tablespoons brown sugar, and set aside. \u003c/p>\n\u003cp>4. When pudding is baked, remove glass pan from oven and set on a rack. (Wait to remove water-filled pan until oven has cooled.) Dot with brown sugar mixture, which will melt into a gooey caramel sauce, mmm. Serve warm or at room temperature. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Got a fabulous pumpkin recipe to share? Enter \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books'\u003c/a> pumpkin cooking contest. Everything from soup to muffins considered, as long as the main ingredient is pumpkin. Sat. Nov. 21, 4-5pm. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food, Politics and Personal Responsibility",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/donut-eater.jpg\" alt=\"donut eater\" title=\"donut eater\" width=\"300\" height=\"393\" class=\"alignleft size-full wp-image-6820\">After a summer of hearing about death panels and tea baggers, it's nice to finally see the discussion on health care reform turn to nutritious eating and exercise. What's interesting to this arugula-eating liberal, however, is that this conversation has started on the conservative side of the table. After \u003ca href=\"http://www.whitehouse.gov/the_press_office/Remarks-by-the-President-to-a-Joint-Session-of-Congress-on-Health-Care/\">President Obama's speech on health care\u003c/a> last week, \u003ca href=\"http://boustany.house.gov/index.html\">Rep. Charles Boustany, R-La.\u003c/a>, a cardiovascular surgeon, gave the \u003ca href=\"http://edition.cnn.com/2009/POLITICS/09/09/transcript.boustany.gop.response/index.html\">GOP response\u003c/a>. While supplying the nation with his rebuttal to President Obama's speech, he mentioned what I found to be a very interesting plea to include a sense of personal responsibility for one's health into the dialogue. According to Representative Boustany, \"... insurers should be able to offer incentives for wellness care and prevention. That's something particularly important to me. I operated on too many people who could have avoided surgery if they'd made simply -- simply made healthier choices earlier in life.\"\u003c/p>\n\u003cp>This portion of the speech really surprised me. At face value, it makes sense that people should take responsibility for their own health and for insurers to offer incentives for healthy behavior. Yet eating well is more complex than deciding to have grilled vegetables for dinner instead of a double cheeseburger, particularly for those who are poor and without time and resources. It's no secret that unhealthy foods are simply cheaper and more prevalent than whole grains, fresh vegetables, and unprocessed meats. Think of McDonalds' popular dollar meals. Cheap meals are often the only food available for many Americans, and actual food choices are often nonexistent for people on constrained budgets.\u003cbr clear=\"all\">\u003cbr>\nInterestingly, the Centers for Disease Control and Prevention (CDC) recently released an obesity map of America. It's a depressing bit of data, but here you go:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/obesity-map.jpg\" alt=\"obesity map\" title=\"obesity map\" width=\"400\" height=\"233\" class=\"aligncenter size-full wp-image-6822\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">CDC's Obesity Trends\u003c/a>, which includes a breakdown of state by state percentages\u003c/em>\u003c/p>\n\u003cp>It's disheartening to see that the obese population in numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing \"incentives for wellness care and prevention\" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. For instance, both Republicans and Democrats have traditionally supported some serious corn and soy subsidies in \u003ca href=\"http://clerk.house.gov/evs/2008/roll315.xml\">the farm bill\u003c/a>, making cheap \u003ca href=\"http://www.epa.gov/oecaagct/ag101/cropmajor.html\">corn and soy-based products pervasive in the American food system\u003c/a>. Many nutritionists, doctors, and health professionals believe the prevalence of corn and soy in our diet has lead to those skyrocketing obesity rates in America. It doesn't seem fair to tell people they need to make \"healthier choices earlier in life\" without first changing the farm subsidy program so real food choices emerge. How about instead creating incentives for farmers to grow more nutritious crops so healthier foods are more affordable? \u003c/p>\n\u003cp>Another interesting feature of the CDC map is that the highest rates of obesity occur in traditionally conservative strongholds, including Mr. Boustany's home state of Louisiana, which has a 28.3% obesity rate compared to 23.7% for California. Mississippi's rate is a staggering 32.8%. Now I am not trying to claim that Democrats are healthier than Republicans. There are plenty of Republicans who run 10 miles a day and love tofu, and lots of Democrats who fry Snickers bars and drive if they are traveling more than 100 feet. It seems, however, that overall, states that favor conservative candidates are simply fatter (at least according to that pinko institution the CDC) than more liberal-leaning states. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So here's the question: in the name of better health care opportunities for all citizens (or even just those in Mr. Boustany's backyard), will Republicans embrace their own current plea for a healthier general public? Will they put their money where their mouth is and support a farm bill that evens the playing field for small family farms that want to grow something other than corn and soy? In the name of positive health care reform, will our Congressional leaders promote healthier school lunches, more money for food stamp recipients so they can purchase fresh vegetables instead of canned or frozen ones, and provide more money for public transportation options so people can get out of their cars and walk to bus stops, subways, and transit systems instead of driving? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although I have serious doubts that our food system will be revamped any time soon, I am more hopeful after reading \u003ca href=\"http://www.nytimes.com/2009/09/10/opinion/10pollan.html?_r=1&sq=michael%20pollan&st=cse&adxnnl=1&scp=2&adxnnlx=1253131575-QxNnd4smB+6UH1VEI0OEXw\">an opinion piece by Michael Pollan in last week's New York Times\u003c/a>. In his essay, Mr. Pollan states \"Agribusiness dominates the agriculture committees of Congress, and has swatted away most efforts at reform. But what happens when the health insurance industry realizes that our system of farm subsidies makes junk food cheap, and fresh produce dear, and thus contributes to obesity and Type 2 diabetes? It will promptly get involved in the fight over the farm bill — which is to say, the industry will begin buying seats on those agriculture committees and demanding that the next bill be written with the interests of the public health more firmly in mind.\" I hope he's right.\u003c/p>\n\n",
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"excerpt": "It's disheartening to see that the obese population is numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing \"incentives for wellness care and prevention\" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/donut-eater.jpg\" alt=\"donut eater\" title=\"donut eater\" width=\"300\" height=\"393\" class=\"alignleft size-full wp-image-6820\">After a summer of hearing about death panels and tea baggers, it's nice to finally see the discussion on health care reform turn to nutritious eating and exercise. What's interesting to this arugula-eating liberal, however, is that this conversation has started on the conservative side of the table. After \u003ca href=\"http://www.whitehouse.gov/the_press_office/Remarks-by-the-President-to-a-Joint-Session-of-Congress-on-Health-Care/\">President Obama's speech on health care\u003c/a> last week, \u003ca href=\"http://boustany.house.gov/index.html\">Rep. Charles Boustany, R-La.\u003c/a>, a cardiovascular surgeon, gave the \u003ca href=\"http://edition.cnn.com/2009/POLITICS/09/09/transcript.boustany.gop.response/index.html\">GOP response\u003c/a>. While supplying the nation with his rebuttal to President Obama's speech, he mentioned what I found to be a very interesting plea to include a sense of personal responsibility for one's health into the dialogue. According to Representative Boustany, \"... insurers should be able to offer incentives for wellness care and prevention. That's something particularly important to me. I operated on too many people who could have avoided surgery if they'd made simply -- simply made healthier choices earlier in life.\"\u003c/p>\n\u003cp>This portion of the speech really surprised me. At face value, it makes sense that people should take responsibility for their own health and for insurers to offer incentives for healthy behavior. Yet eating well is more complex than deciding to have grilled vegetables for dinner instead of a double cheeseburger, particularly for those who are poor and without time and resources. It's no secret that unhealthy foods are simply cheaper and more prevalent than whole grains, fresh vegetables, and unprocessed meats. Think of McDonalds' popular dollar meals. Cheap meals are often the only food available for many Americans, and actual food choices are often nonexistent for people on constrained budgets.\u003cbr clear=\"all\">\u003cbr>\nInterestingly, the Centers for Disease Control and Prevention (CDC) recently released an obesity map of America. It's a depressing bit of data, but here you go:\u003c/p>\n\u003cp>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/obesity-map.jpg\" alt=\"obesity map\" title=\"obesity map\" width=\"400\" height=\"233\" class=\"aligncenter size-full wp-image-6822\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">CDC's Obesity Trends\u003c/a>, which includes a breakdown of state by state percentages\u003c/em>\u003c/p>\n\u003cp>It's disheartening to see that the obese population in numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany's commitment to healthy choices, I don't think providing \"incentives for wellness care and prevention\" is realistic without first implementing legislation to make healthier foods accessible to everyone -- rich, middle class and poor. For instance, both Republicans and Democrats have traditionally supported some serious corn and soy subsidies in \u003ca href=\"http://clerk.house.gov/evs/2008/roll315.xml\">the farm bill\u003c/a>, making cheap \u003ca href=\"http://www.epa.gov/oecaagct/ag101/cropmajor.html\">corn and soy-based products pervasive in the American food system\u003c/a>. Many nutritionists, doctors, and health professionals believe the prevalence of corn and soy in our diet has lead to those skyrocketing obesity rates in America. It doesn't seem fair to tell people they need to make \"healthier choices earlier in life\" without first changing the farm subsidy program so real food choices emerge. How about instead creating incentives for farmers to grow more nutritious crops so healthier foods are more affordable? \u003c/p>\n\u003cp>Another interesting feature of the CDC map is that the highest rates of obesity occur in traditionally conservative strongholds, including Mr. Boustany's home state of Louisiana, which has a 28.3% obesity rate compared to 23.7% for California. Mississippi's rate is a staggering 32.8%. Now I am not trying to claim that Democrats are healthier than Republicans. There are plenty of Republicans who run 10 miles a day and love tofu, and lots of Democrats who fry Snickers bars and drive if they are traveling more than 100 feet. It seems, however, that overall, states that favor conservative candidates are simply fatter (at least according to that pinko institution the CDC) than more liberal-leaning states. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So here's the question: in the name of better health care opportunities for all citizens (or even just those in Mr. Boustany's backyard), will Republicans embrace their own current plea for a healthier general public? Will they put their money where their mouth is and support a farm bill that evens the playing field for small family farms that want to grow something other than corn and soy? In the name of positive health care reform, will our Congressional leaders promote healthier school lunches, more money for food stamp recipients so they can purchase fresh vegetables instead of canned or frozen ones, and provide more money for public transportation options so people can get out of their cars and walk to bus stops, subways, and transit systems instead of driving? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although I have serious doubts that our food system will be revamped any time soon, I am more hopeful after reading \u003ca href=\"http://www.nytimes.com/2009/09/10/opinion/10pollan.html?_r=1&sq=michael%20pollan&st=cse&adxnnl=1&scp=2&adxnnlx=1253131575-QxNnd4smB+6UH1VEI0OEXw\">an opinion piece by Michael Pollan in last week's New York Times\u003c/a>. In his essay, Mr. Pollan states \"Agribusiness dominates the agriculture committees of Congress, and has swatted away most efforts at reform. But what happens when the health insurance industry realizes that our system of farm subsidies makes junk food cheap, and fresh produce dear, and thus contributes to obesity and Type 2 diabetes? It will promptly get involved in the fight over the farm bill — which is to say, the industry will begin buying seats on those agriculture committees and demanding that the next bill be written with the interests of the public health more firmly in mind.\" I hope he's right.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sunflower500.jpg\" alt=\"sunflower\" title=\"sunflower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6265\">\u003c/p>\n\u003cp>No, I don't have a back 40. Maybe I have a back four like you, a 4x4x4 chunk of concrete back patio in Bernal Heights, ancient cactus in one corner, Wizard-of-Oz cyclone cellar door in the other, a few beat-up chairs, windchimes, and ashtrays filling in the rest. Perfect for a garden! Last summer, my gardening lust didn't get tripped until July, when I came home with high hopes and a couple of leggy tomato plants, only to find myself running a soup kitchen for a hungry neighborhood of whiteflies and aphids. Embarassing for someone with a certificate in ecological horticulture, to say the least. \u003c/p>\n\u003cp>This year, I put that hard-won \u003ca href=\"http://casfs.ucsc.edu/\">CASFS\u003c/a> knowledge to use. To wit: pests prey on weak plants, plants growing out of season, deprived of the nutrients they need. A healthy eco-system is one that supports beneficial bugs and pollinators, with a mixed palette of plants and bugs that can overwhelm destructive pests. Food not lawns, sure, but flowers can be just as hard-working as veggies, pumping out the nectar that feeds the bees and wasps, and in the process both enabling plant sex and elbowing out less desirable insects. Bachelor's buttons, borage, sweet alyssum, morning glory, cosmos, sunflowers: they all bloomed and did their part, along with the stunning salpiglossis that was just there to look gorgeous. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/morning-glory500.jpg\" alt=\"morning glory\" title=\"morning glory\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6263\">\u003c/p>\n\u003cp>So, what was growing in the back four by four? Tomatoes, of course, which no summer gardener can be without, even in too-chilly, too-foggy San Francisco. Not having the willpower of the Zen gardeners at Green Gulch, who bow to the powers of their surrounding cool marine winds and don't even try, I compromised with a couple of cherry tomato plants, a Chadwick Cherry (named after Alan Chadwick, mad genius and founding UCSC gardener) and a Golden Nugget, both birthed from thumb-sized starts from the \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>. The rest of the veggies came from seeds, thanks to my conviction that unless it's grown from seed, you didn't really earn it and it's not really yours. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, I'm not a spiritual person. Planting seeds is the closest thing I get to an expression of faith: you hold these tiny specks, all shapes and colors, and trust that they contain everything to rise into life. You slip them into the dirt, water them every morning, and the day after you've skeptically succumbed to doubt, they pop up, all fresh and new, eager to spin the whole wheel again. Samsara, sure, only it all tastes really, really good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sugarsnaps500.jpg\" alt=\"sugar snaps\" title=\"sugar snaps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6264\">\u003c/p>\n\u003cp>What I grew, all in containers using just potting soil, encouraging words, and (no, I'm not proud, but I'm honest) the occasional dose of Miracle-Gro, along with size-10 sneakers unashamed to stomp on lettuce-munching caterpillars: French Baby Nantes carrots, which stayed pinkie-sized but were amazingly sweet and crunchy; sugar snap peas, prolific and delicious, despite a leaf-devouring case of fog-borne powdery mildew; the aforementioned Golden Nugget and Chadwick Cherry tomatoes; African blue basil, skimpy-leaved but prolific in pretty mauve flower spikes; tiny whorls of green and red container lettuce, mostly eaten by those effing caterpillars; and of course, early summer's fingerling potatoes. \u003c/p>\n\u003cp>My old pals Sally and Christina, who came over to photograph, then eat, that first potato crop, came by again to dine on the fruits of the \u003cstrong>Summer Salad Project\u003c/strong>, augmented by a variety of local items. There was some crusty sourdough flatbread I'd made from locally grown and milled grains: whole-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and cornmeal from Erin at \u003ca href=\"http://www.ridgecut.com/servlet/StoreFront\">Ridgecut Gristmills\u003c/a>, glossed with olive oil from McEvoy Ranch near Petaluma and flavored with summer savory from a Marquita Farm \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">mystery box\u003c/a>. \u003c/p>\n\u003cp>With it went garden antipasti: the five ripe cherry tomatoes we could pick, a handful of sugar-snap peas and baby carrots, sheep's milk ricotta from West Marin's \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and a bowl of homemade mayonnaise. And Julia Child's advice aside, you don't even need to warm the bowl; as long as you go slow whisking in the oil in the beginning, making mayonnaise is a \u003cem>snap\u003c/em>. All it takes is olive oil, lemon juice, salt, egg yolks, a little mustard, a whisk and three or four minutes' worth of patience. \u003c/p>\n\u003cp>There were also deviled eggs made using more of that mayonnaise, because who doesn't love a deviled egg? For dinner, garlicked-and-lemoned greens, made from a mixture of erbette chard, radish and beet greens, all pulled from the mystery box, and the piece de resistance: a succotash of Brentwood corn mixed with roasted serrano chiles, heirloom tomatoes, basil and savory from Mariquita, plus roasted torpedo onions and fresh flageolet beans grown by Annabelle at \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera Farm\u003c/a>. In our glasses went pink vin gris from Bonny Doon, bought on sale at Good Life Grocery up the street. \u003c/p>\n\u003cp>Now, I'm name-checking for a reason. This isn't brand-naming just for some kind of locavore dirt cred. The dinner was local on purpose, but it also wasn't particularly hard to put together, thanks to the agricultural abundance surrounding us. What was on our plates was also community through commerce; all these vegetables were the livelihoods of people I've gotten to know, even just a little, through buying their vegetables week after week, visiting their farms, walking through their fields or orchards. It doesn't take much time to put a face on your food, and to make it part of a larger web of interlocking stories and histories, a personal geography marked by olives and zucchini, the taste of a milky green wheat kernel or the sight of two tiny leaves poking up out of the dirt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that night, looking around the table, Christina said grace to thank the earth, the farmers, the cook, and friendship, for making it all worth it. \u003c/p>\n\n",
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"excerpt": "Could you cook a whole locally-sourced dinner without really trying? The Summer Salad Project takes locavore eating down to a few pots in a Bernal backyard, augmented with some local farm love. The result? Some mighty good eating. Pass the mayonnaise! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sunflower500.jpg\" alt=\"sunflower\" title=\"sunflower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6265\">\u003c/p>\n\u003cp>No, I don't have a back 40. Maybe I have a back four like you, a 4x4x4 chunk of concrete back patio in Bernal Heights, ancient cactus in one corner, Wizard-of-Oz cyclone cellar door in the other, a few beat-up chairs, windchimes, and ashtrays filling in the rest. Perfect for a garden! Last summer, my gardening lust didn't get tripped until July, when I came home with high hopes and a couple of leggy tomato plants, only to find myself running a soup kitchen for a hungry neighborhood of whiteflies and aphids. Embarassing for someone with a certificate in ecological horticulture, to say the least. \u003c/p>\n\u003cp>This year, I put that hard-won \u003ca href=\"http://casfs.ucsc.edu/\">CASFS\u003c/a> knowledge to use. To wit: pests prey on weak plants, plants growing out of season, deprived of the nutrients they need. A healthy eco-system is one that supports beneficial bugs and pollinators, with a mixed palette of plants and bugs that can overwhelm destructive pests. Food not lawns, sure, but flowers can be just as hard-working as veggies, pumping out the nectar that feeds the bees and wasps, and in the process both enabling plant sex and elbowing out less desirable insects. Bachelor's buttons, borage, sweet alyssum, morning glory, cosmos, sunflowers: they all bloomed and did their part, along with the stunning salpiglossis that was just there to look gorgeous. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/morning-glory500.jpg\" alt=\"morning glory\" title=\"morning glory\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6263\">\u003c/p>\n\u003cp>So, what was growing in the back four by four? Tomatoes, of course, which no summer gardener can be without, even in too-chilly, too-foggy San Francisco. Not having the willpower of the Zen gardeners at Green Gulch, who bow to the powers of their surrounding cool marine winds and don't even try, I compromised with a couple of cherry tomato plants, a Chadwick Cherry (named after Alan Chadwick, mad genius and founding UCSC gardener) and a Golden Nugget, both birthed from thumb-sized starts from the \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>. The rest of the veggies came from seeds, thanks to my conviction that unless it's grown from seed, you didn't really earn it and it's not really yours. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, I'm not a spiritual person. Planting seeds is the closest thing I get to an expression of faith: you hold these tiny specks, all shapes and colors, and trust that they contain everything to rise into life. You slip them into the dirt, water them every morning, and the day after you've skeptically succumbed to doubt, they pop up, all fresh and new, eager to spin the whole wheel again. Samsara, sure, only it all tastes really, really good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sugarsnaps500.jpg\" alt=\"sugar snaps\" title=\"sugar snaps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6264\">\u003c/p>\n\u003cp>What I grew, all in containers using just potting soil, encouraging words, and (no, I'm not proud, but I'm honest) the occasional dose of Miracle-Gro, along with size-10 sneakers unashamed to stomp on lettuce-munching caterpillars: French Baby Nantes carrots, which stayed pinkie-sized but were amazingly sweet and crunchy; sugar snap peas, prolific and delicious, despite a leaf-devouring case of fog-borne powdery mildew; the aforementioned Golden Nugget and Chadwick Cherry tomatoes; African blue basil, skimpy-leaved but prolific in pretty mauve flower spikes; tiny whorls of green and red container lettuce, mostly eaten by those effing caterpillars; and of course, early summer's fingerling potatoes. \u003c/p>\n\u003cp>My old pals Sally and Christina, who came over to photograph, then eat, that first potato crop, came by again to dine on the fruits of the \u003cstrong>Summer Salad Project\u003c/strong>, augmented by a variety of local items. There was some crusty sourdough flatbread I'd made from locally grown and milled grains: whole-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and cornmeal from Erin at \u003ca href=\"http://www.ridgecut.com/servlet/StoreFront\">Ridgecut Gristmills\u003c/a>, glossed with olive oil from McEvoy Ranch near Petaluma and flavored with summer savory from a Marquita Farm \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">mystery box\u003c/a>. \u003c/p>\n\u003cp>With it went garden antipasti: the five ripe cherry tomatoes we could pick, a handful of sugar-snap peas and baby carrots, sheep's milk ricotta from West Marin's \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and a bowl of homemade mayonnaise. And Julia Child's advice aside, you don't even need to warm the bowl; as long as you go slow whisking in the oil in the beginning, making mayonnaise is a \u003cem>snap\u003c/em>. All it takes is olive oil, lemon juice, salt, egg yolks, a little mustard, a whisk and three or four minutes' worth of patience. \u003c/p>\n\u003cp>There were also deviled eggs made using more of that mayonnaise, because who doesn't love a deviled egg? For dinner, garlicked-and-lemoned greens, made from a mixture of erbette chard, radish and beet greens, all pulled from the mystery box, and the piece de resistance: a succotash of Brentwood corn mixed with roasted serrano chiles, heirloom tomatoes, basil and savory from Mariquita, plus roasted torpedo onions and fresh flageolet beans grown by Annabelle at \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera Farm\u003c/a>. In our glasses went pink vin gris from Bonny Doon, bought on sale at Good Life Grocery up the street. \u003c/p>\n\u003cp>Now, I'm name-checking for a reason. This isn't brand-naming just for some kind of locavore dirt cred. The dinner was local on purpose, but it also wasn't particularly hard to put together, thanks to the agricultural abundance surrounding us. What was on our plates was also community through commerce; all these vegetables were the livelihoods of people I've gotten to know, even just a little, through buying their vegetables week after week, visiting their farms, walking through their fields or orchards. It doesn't take much time to put a face on your food, and to make it part of a larger web of interlocking stories and histories, a personal geography marked by olives and zucchini, the taste of a milky green wheat kernel or the sight of two tiny leaves poking up out of the dirt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that night, looking around the table, Christina said grace to thank the earth, the farmers, the cook, and friendship, for making it all worth it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \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/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gary Paul Nabhan: Renewing America's Food Traditions",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3508073690/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/gpn.jpg\" alt=\"gary paul nabhan\" title=\"gary paul nabhan\" width=\"400\" height=\"266\" class=\"alignleft size-full wp-image-3708\">\u003c/a>For about as long as I have been talking about eating food from local farmers, I have been talking about \u003ca href=\"http://www.garynabhan.com/\">Gary Paul Nabhan\u003c/a>. He is the author of a book called \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393335054/kqedorg-20\">Coming Home to Eat\u003c/a> which definitively changed my life's course and really made me focus on talking about eating local food.\u003c/p>\n\u003cp>Gary Paul Nabhan spoke at a \u003ca href=\"http://www.cuesa.org\">CUESA-sponsored\u003c/a> event last week, and I cleared my calendar to go hear him speak. I'd never seen him in person, and was excited to do so. I was running late and starving, so I grabbed a quick salami sandwich from \u003ca href=\"http://www.boccalone.com/\">Boccalone\u003c/a> and dashed upstairs at the Ferry Building to get a seat.\u003c/p>\n\u003cp>I have a tiny aside here that I need to mention before I go on: I am pretty shy socially. Around my friends, I'm brave and slightly irreverent. But when I have to introduce myself to strangers, or have to speak or represent myself, I'm pretty shy.\u003c/p>\n\u003cp>That's why it's remarkable that halfway between scarfing down my salami sandwich and settling in my seat, Mr. Nabhan walked over and I casually introduced myself and we chatted about the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a>. He and I had emailed last year (when he submitted \u003ca href=\"http://www.eatlocalchallenge.com/2007/10/gary-paul-nabha.html\">a post for the Eat Local Challenge site\u003c/a>), so I was pretty safe in introducing myself, but I'm still a little stunned that I was able to calmly chat with one of my heroes like he was a friend of mine. It was a thrill.\u003c/p>\n\u003cp>Mr. Nabhan was speaking in conjunction with Ashley Rood about their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933392894/kqedorg-20\">Renewing America's Food Traditions\u003c/a> which highlights the endangered foods in America. Mr. Nabhan is a proponent of \u003cstrong>Eater-Based Conservation\u003c/strong> -- the idea that if you want to save a particular food, you have to eat it. He says that without a demand for a unique food or varietal, a farmer will never make room on their farm for it. We have many examples of endangered foods here in California. I talked about \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/17/delicious-beans-santa-maria-pinquitos/\">Santa Maria Pinquitos\u003c/a> a few weeks ago, and they are highlighted in the book along with the Sierra Beauty apple, white abalone, and other native foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mr. Nabhan and Ms. Rood had wonderful stories of foods around the country that have been revived through this project -- from the Marshall Strawberry to the Makah Ozette potato which can be found in the Northwest and is now more widely available.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The CUESA staff recorded this discussion and will be posting it at \u003ca href=\"http://cuesa.org/events/listen/index.php\">CUESA Listen & Learn\u003c/a> when the recording is ready -- it's worth a listen.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3508073690/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/gpn.jpg\" alt=\"gary paul nabhan\" title=\"gary paul nabhan\" width=\"400\" height=\"266\" class=\"alignleft size-full wp-image-3708\">\u003c/a>For about as long as I have been talking about eating food from local farmers, I have been talking about \u003ca href=\"http://www.garynabhan.com/\">Gary Paul Nabhan\u003c/a>. He is the author of a book called \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393335054/kqedorg-20\">Coming Home to Eat\u003c/a> which definitively changed my life's course and really made me focus on talking about eating local food.\u003c/p>\n\u003cp>Gary Paul Nabhan spoke at a \u003ca href=\"http://www.cuesa.org\">CUESA-sponsored\u003c/a> event last week, and I cleared my calendar to go hear him speak. I'd never seen him in person, and was excited to do so. I was running late and starving, so I grabbed a quick salami sandwich from \u003ca href=\"http://www.boccalone.com/\">Boccalone\u003c/a> and dashed upstairs at the Ferry Building to get a seat.\u003c/p>\n\u003cp>I have a tiny aside here that I need to mention before I go on: I am pretty shy socially. Around my friends, I'm brave and slightly irreverent. But when I have to introduce myself to strangers, or have to speak or represent myself, I'm pretty shy.\u003c/p>\n\u003cp>That's why it's remarkable that halfway between scarfing down my salami sandwich and settling in my seat, Mr. Nabhan walked over and I casually introduced myself and we chatted about the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a>. He and I had emailed last year (when he submitted \u003ca href=\"http://www.eatlocalchallenge.com/2007/10/gary-paul-nabha.html\">a post for the Eat Local Challenge site\u003c/a>), so I was pretty safe in introducing myself, but I'm still a little stunned that I was able to calmly chat with one of my heroes like he was a friend of mine. It was a thrill.\u003c/p>\n\u003cp>Mr. Nabhan was speaking in conjunction with Ashley Rood about their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933392894/kqedorg-20\">Renewing America's Food Traditions\u003c/a> which highlights the endangered foods in America. Mr. Nabhan is a proponent of \u003cstrong>Eater-Based Conservation\u003c/strong> -- the idea that if you want to save a particular food, you have to eat it. He says that without a demand for a unique food or varietal, a farmer will never make room on their farm for it. We have many examples of endangered foods here in California. I talked about \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/17/delicious-beans-santa-maria-pinquitos/\">Santa Maria Pinquitos\u003c/a> a few weeks ago, and they are highlighted in the book along with the Sierra Beauty apple, white abalone, and other native foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mr. Nabhan and Ms. Rood had wonderful stories of foods around the country that have been revived through this project -- from the Marshall Strawberry to the Makah Ozette potato which can be found in the Northwest and is now more widely available.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The CUESA staff recorded this discussion and will be posting it at \u003ca href=\"http://cuesa.org/events/listen/index.php\">CUESA Listen & Learn\u003c/a> when the recording is ready -- it's worth a listen.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/field500.jpg\" alt=\"field\" title=\"field\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3737\">\u003c/p>\n\u003cp>How do you grow a farmer? You start with dirt and seeds and water, of course. But just like good vegetables also need mulch and worms and pollinators and beneficial bugs to chase off the pests, a farmer learns not just through her own experience but through the hard-won experiences of other farmers, a whole long bloodline of observation through years of harvests and springtimes, of rain slicing down into mud and hot sun swelling the tomatoes sweet, of aphids clumping up inside the broccoli and leaf miners boring wiggle tracks across the chard. \u003c/p>\n\u003cp>That's great if you come from a heritage of family farmers. But what if the closest you have to a back forty is a pot of basil on steps? Or what if your family's farm is corn and soybeans, and you want to grow organic lettuce? If you're young and hardy, you can rent yourself out as an unpaid intern or \u003ca href=\"http://www.wwoof.org\">WOOF\u003c/a>er, and hope you get to do more than just water and weed. \u003c/p>\n\u003cp>Or you can dig into a hands-on, intensive program like the one at the \u003ca href=\"http://casfs.ucsc.edu\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UC Santa Cruz. For a six-month growing season, you'll live, learn, eat, sleep, and farm on a beautiful 30-acre spread of organic educational farmland.\u003c/p>\n\u003cp>Graduates of this program, which has been running for over 40 years, are the farmers feeding you now. They're the ones building school gardens and working on food justice and sustainability issues all around California and beyond. For a program that graduates just 35 to 40 farmers a year, its impact on the organic movement has been both broad and deep. As a graduate myself, I've met countless farmers and food people over the past couple of years, only to find out that they, too, are former \"farmies.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now it's time to help the farm grow its farmers. What the program needs is housing. After several decades of letting apprentices live rent-free in tents (and before that, teepees) while in the program, UCSC is now demanding that proper temporary housing be built on the farm. The result? Some $250,000 needs to be raised by mid-summer, or the program will have to go on hiatus next year. \u003c/p>\n\u003cp>Hence, the campaign to \u003ca href=\"http://www.growafarmer.org\">Grow a Farmer Campaign\u003c/a>. Throughout May, participating restaurants and businesses around the Bay Area are donating 10% or more of their sales on a particular day to the campaign. If you're a chef or restauranteur, you can \u003ca href=\"http://www.growafarmer.org/restaurants.html\">sign up here\u003c/a>. If you're a happy eater, check out \u003ca href=\"http://www.growafarmer.org/events.html\"> the list of events\u003c/a> for this month. \u003c/p>\n\u003cp>Because who will grow your food if you don't help grow your farmers? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ucscgarden500.jpg\" alt=\"stephanie rosenbaum in ucsc garden\" title=\"stephanie rosenbaum in ucsc garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3738\">\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/24/2009/05/field500.jpg\" alt=\"field\" title=\"field\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3737\">\u003c/p>\n\u003cp>How do you grow a farmer? You start with dirt and seeds and water, of course. But just like good vegetables also need mulch and worms and pollinators and beneficial bugs to chase off the pests, a farmer learns not just through her own experience but through the hard-won experiences of other farmers, a whole long bloodline of observation through years of harvests and springtimes, of rain slicing down into mud and hot sun swelling the tomatoes sweet, of aphids clumping up inside the broccoli and leaf miners boring wiggle tracks across the chard. \u003c/p>\n\u003cp>That's great if you come from a heritage of family farmers. But what if the closest you have to a back forty is a pot of basil on steps? Or what if your family's farm is corn and soybeans, and you want to grow organic lettuce? If you're young and hardy, you can rent yourself out as an unpaid intern or \u003ca href=\"http://www.wwoof.org\">WOOF\u003c/a>er, and hope you get to do more than just water and weed. \u003c/p>\n\u003cp>Or you can dig into a hands-on, intensive program like the one at the \u003ca href=\"http://casfs.ucsc.edu\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UC Santa Cruz. For a six-month growing season, you'll live, learn, eat, sleep, and farm on a beautiful 30-acre spread of organic educational farmland.\u003c/p>\n\u003cp>Graduates of this program, which has been running for over 40 years, are the farmers feeding you now. They're the ones building school gardens and working on food justice and sustainability issues all around California and beyond. For a program that graduates just 35 to 40 farmers a year, its impact on the organic movement has been both broad and deep. As a graduate myself, I've met countless farmers and food people over the past couple of years, only to find out that they, too, are former \"farmies.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now it's time to help the farm grow its farmers. What the program needs is housing. After several decades of letting apprentices live rent-free in tents (and before that, teepees) while in the program, UCSC is now demanding that proper temporary housing be built on the farm. The result? Some $250,000 needs to be raised by mid-summer, or the program will have to go on hiatus next year. \u003c/p>\n\u003cp>Hence, the campaign to \u003ca href=\"http://www.growafarmer.org\">Grow a Farmer Campaign\u003c/a>. Throughout May, participating restaurants and businesses around the Bay Area are donating 10% or more of their sales on a particular day to the campaign. If you're a chef or restauranteur, you can \u003ca href=\"http://www.growafarmer.org/restaurants.html\">sign up here\u003c/a>. If you're a happy eater, check out \u003ca href=\"http://www.growafarmer.org/events.html\"> the list of events\u003c/a> for this month. \u003c/p>\n\u003cp>Because who will grow your food if you don't help grow your farmers? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ucscgarden500.jpg\" alt=\"stephanie rosenbaum in ucsc garden\" title=\"stephanie rosenbaum in ucsc garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3738\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/cherries.jpg\" alt=\"cherries\" title=\"cherries\" width=\"400\" height=\"266\" class=\"alignleft size-full wp-image-3713\">\u003c/p>\n\u003cp>It's an exciting time around the farmers market these days. I hadn't been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month:\u003c/p>\n\u003cp>\u003cstrong>CHERRIES\u003c/strong>\u003c/p>\n\u003cp>Cherries are making their way to the market, and should be available for approximately a month. We usually see the Brooks variety cherry first which is a crisp, tart cherry. That will be followed by Bing cherries, Rainier and sour cherries among other varieties. I am partial to Bing cherries from \u003ca href=\"http://www.lagierranches.com/StoreFront.bok\">Lagier Ranch\u003c/a> -- Mr. Lagier brings them to the market when they're perfectly ripe and delicious. This year, I will be keeping an eye out for sour cherries, as they make for a delicious \u003ca href=\"http://www.saveur.com/article/drink-recipes/Brandied-Cherries\">brandied fruit\u003c/a> which can then be used throughout the year for cocktails and desserts.\u003c/p>\n\u003cp>\u003cstrong>POTATOES\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/\">A while back\u003c/a>, I told you about new potatoes -- the beginning of the season potatoes that are spectacular in flavor and freshness. I'm happy to report that they are back and I spotted them at the \u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers Market\u003c/a> last week at the \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> booth. They are expected at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> in the next month or so.\u003cbr>\n\u003cstrong>\u003cbr>\nPEAS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/07/fresh-spring-pea-soup/\">Denise\u003c/a> told you about making a pea soup this week, and I am looking forward to trying out that recipe. The fact of the matter is that my peas rarely make it past the shelling stage as I usually eat them raw or slightly steamed. But if you have the willpower, now is an excellent time to shell and freeze peas. My favorite place to purchase them is the \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> booth that is in many local farmers markets.\u003c/p>\n\u003cp>\u003cstrong>STRAWBERRIES\u003c/strong>\u003c/p>\n\u003cp>Northern California is very lucky: our strawberries have an extremely long fruit season, and we will have them around for a while. Still, this is the perfect time to buy strawberries and freeze them if you can. If you have room, I suggest hulling the berries and freezing on a large cookie tray before storing in a freezer bag. I buy mine from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Farm\u003c/a> and from \u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>ALMOND BUTTER\u003c/strong>\u003c/p>\n\u003cp>This is not really a seasonal product, but I just wanted to give a shout-out for Greg Massa's excellent Almond Butter. You may know \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> farm for selling really delicious brown rice at many Bay Area markets. If you check his booth carefully, you will notice an almond butter that he has been producing for a few months. I am addicted to this almond butter, and highly recommend trying it. It's pricey, but if you eat almond butter as slowly as I do, you'll only be making the investment every few months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you looking forward to at the market this month? \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/03/tis-the-season-new-potatoes/\">A while back\u003c/a>, I told you about new potatoes -- the beginning of the season potatoes that are spectacular in flavor and freshness. I'm happy to report that they are back and I spotted them at the \u003ca href=\"http://www.ecologycenter.org\">Berkeley Farmers Market\u003c/a> last week at the \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> booth. They are expected at the \u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers Market\u003c/a> in the next month or so.\u003cbr>\n\u003cstrong>\u003cbr>\nPEAS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/07/fresh-spring-pea-soup/\">Denise\u003c/a> told you about making a pea soup this week, and I am looking forward to trying out that recipe. The fact of the matter is that my peas rarely make it past the shelling stage as I usually eat them raw or slightly steamed. But if you have the willpower, now is an excellent time to shell and freeze peas. My favorite place to purchase them is the \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> booth that is in many local farmers markets.\u003c/p>\n\u003cp>\u003cstrong>STRAWBERRIES\u003c/strong>\u003c/p>\n\u003cp>Northern California is very lucky: our strawberries have an extremely long fruit season, and we will have them around for a while. Still, this is the perfect time to buy strawberries and freeze them if you can. If you have room, I suggest hulling the berries and freezing on a large cookie tray before storing in a freezer bag. I buy mine from \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_58.php\">Lucero Farm\u003c/a> and from \u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>ALMOND BUTTER\u003c/strong>\u003c/p>\n\u003cp>This is not really a seasonal product, but I just wanted to give a shout-out for Greg Massa's excellent Almond Butter. You may know \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> farm for selling really delicious brown rice at many Bay Area markets. If you check his booth carefully, you will notice an almond butter that he has been producing for a few months. I am addicted to this almond butter, and highly recommend trying it. It's pricey, but if you eat almond butter as slowly as I do, you'll only be making the investment every few months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you looking forward to at the market this month? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-3510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs-watercress.jpg\" alt=\"sausalito springs watercress\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress from Sausalito Springs\u003c/em>\u003c/p>\n\u003cp>When you see a farmer or producer singlemindedly focused on one thing, almost always, that one thing turns out to be truly exceptional.\u003c/p>\n\u003cp>This is exactly the case of \u003ca href=\"http://www.sausalitosprings.com\">Sausalito Springs\u003c/a>, a small family farm located in Sonoma County which has been growing high-quality organic watercress since 1988. Grown in fresh well water, their watercress is harvested tops only, triple washed, hydrocooled, and packed so that the sprigs continue to grow in the packaging.\u003c/p>\n\u003cp>I got my hands on a bag of these gorgeous greens and it looked so fresh I wanted to roll around and frolic in fields of it.\u003c/p>\n\u003cp>Eaten raw as a salad or in a sandwich, watercress has a surprisingly spicy bite to it. Blanched or sauteed, the spice mellows out a bit, but it still retains its fresh, clean flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/Va6VaUIQSxU&hl=en&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\u003c/p>\n\u003cp>In 2003, after the garden had been in existence for eleven years, the City sold the property to Ralph Horowitz in a secret deal, and the new owner attempted to evict the farmers. The battle went back and forth for several years before the farm was bulldozed in a dramatic action in 2006. I am simplifying this story greatly -- it involves backroom deals, corruption, the promise of a soccer field, infighting among the farmers, inexplicable court decisions, celebrities helping to save the farm and a furious rant by the landowner who ultimately refused to sell the property to the farmers at any price.\u003c/p>\n\u003cp>And interspersed between all of the drama to protect this property, we see a beautiful, peaceful garden where the families grow bananas, papayas, guavas, nopales, cilantro, and many other crops for their families. It's calm among the chaos that creates a perfect foil for this story.\u003c/p>\n\u003cp>I can't remember the last time I was so affected by a scene in a movie as I was watching the scene where the garden was destroyed after the final eviction notice was served. In front of the eyes of the farmers who had worked the land for 14 years, after innumerable fights, the garden was destroyed. Ralph Horowitz has not developed the land, and as of the time of movie publication it was still a vacant lot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The community that developed around the garden is still going strong -- they are looking for land in the area, and have started an 80-acre farm in Bakersfield that sells to Southern California farmers markets, and provides a CSA for local customers.\u003c/p>\n\u003cp>I highly recommend seeing this film while it's in theaters, and I hope that it gets a wider release. The Garden is now playing at the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Lumiere\u003c/a> in San Francisco and the \u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Theatre\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other resources:\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/The-Garden/15876368579?ref=mf\">The Garden on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/marshall-fine/huffpost-interview-scott_b_194278.html\">Huffington Post interview with the Director\u003c/a>\u003cbr>\n\u003ca href=\"http://www.chicagotribune.com/news/la-ca-garden22-2009feb22,0,2011875.story\">Chicago Tribune profile\u003c/a>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.blackvalleyfilms.com/\">The Garden\u003c/a> is a documentary film about the life and death of a community garden in Los Angeles. After the 1992 Rodney King riots which fractured the South Central Los Angeles community, the City of Los Angeles allotted a 14-acre piece of property to the community, allowing them to create farm plots for 347 families on the corner of 41st and Alameda (two miles from the location of \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">my grandfather's restaurant\u003c/a>). The creation of this garden made it the largest community garden in the United States.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The community that developed around the garden is still going strong -- they are looking for land in the area, and have started an 80-acre farm in Bakersfield that sells to Southern California farmers markets, and provides a CSA for local customers.\u003c/p>\n\u003cp>I highly recommend seeing this film while it's in theaters, and I hope that it gets a wider release. The Garden is now playing at the \u003ca href=\"http://www.landmarktheatres.com/Market/SanFrancisco/SanFrancisco_Frameset.htm\">Landmark Lumiere\u003c/a> in San Francisco and the \u003ca href=\"http://www.rialtocinemas.com/index.php?location=elmwood\">Elmwood Theatre\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Other resources:\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/The-Garden/15876368579?ref=mf\">The Garden on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/marshall-fine/huffpost-interview-scott_b_194278.html\">Huffington Post interview with the Director\u003c/a>\u003cbr>\n\u003ca href=\"http://www.chicagotribune.com/news/la-ca-garden22-2009feb22,0,2011875.story\">Chicago Tribune profile\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Down and Dirty: Digging MyFarm",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpk40tiqpm1.jpg\" alt=\"cabbage seedlings\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-3112\"> When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\u003c/p>\n\u003cp>\"Well, you do now,\" she said. \"Want to help plant a farm?\"\u003c/p>\n\u003cp>Plant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\u003c/p>\n\u003cp>It had been a while since I've weeded, hoed, or lugged 4 cubic yards of soil, but I was game for it. I just wasn't sure what I was going to wear. I haven't owned a pair of overalls since the 1980's.\u003c/p>\n\u003cp>It seems Natalie has gotten herself involved with an organization called \u003ca href=\"http://www.myfarmsf.com/\">MyFarm\u003c/a>-- a business that specializes in decentralized urban farming. It's a Community Supported Agriculture organization with heavy emphasis on community. In fact, every herb and vegetable grown comes directly from community members' backyards. Want to know where your mustard greens are really coming from? Well then, go ask your neighbor. With 71 MyFarms planted at the time of this posting, you are likely to know someone who's got one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When we arrived at the site, we were introduced around to the various MyFarm staff members and volunteers, one of whom came all the way from Santa Cruz to help.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phprldf4cam.jpg\" alt=\"gardeners\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-3097\">\u003c/p>\n\u003cp>Fortunately, there were a good many people volunteering for the day's planting. With lots of farmhands, well, on hand, the work was swift and enjoyable. I was especially grateful for our numbers when it came time to move the small mountain of soil from a gigantic pile dumped in the driveway to the garden awaiting it in the back-- through the garage, one bucket at a time. At times I pretended I as though I were an ant-- a cog in a great earth-moving machine, but without the ability to lift 25 times my own body weight or smell things through antennae. Of course, in the unseasonable warm April weather, it sometimes felt as though a large bully were holding a magnifying glass over me, trying to set me on fire.\u003c/p>\n\u003cp>The next time you see me, please feel free to compliment me on my newly-found shoulder muscles and red, red neck.\u003c/p>\n\u003cp>I was rather stunned by how smoothly everything went. From start to finish, the garden was weeded, top-soiled, dug, irrigated, and planted in less than five hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpxzz4abam2.jpg\" alt=\"sundial\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3100\">\u003c/p>\n\u003cp>We were a well organized, well-oiled, and well-hydrated team-- the couple hosting the garden kept a blender of filtered water filled for us at all times. I was certain the water was placed in a blender because it was made of non-breakable materials, but I couldn't look at it without thinking that whenever I took a sip, I was drinking a water smoothie.\u003c/p>\n\u003cp>It was a great day spent outside. I highly recommend it to anyone with a strong back and a good attitude.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpye9m5eam.jpg\" alt=\"kohlrabi\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3101\">\u003c/p>\n\u003cp>And I don't care that someone can't spell Kohlrabi, I'm just glad someone is actually planting it. In an effort to add my own special skills to the endeavor, my pleas for matching font styles on the planting tags went unheeded.\u003c/p>\n\u003cp>Until the next time, that is.\u003c/p>\n\u003cp>\u003cstrong>How MyFarm Works:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/farmhowitworks.jpg\" alt=\"How It Works\" width=\"500\" height=\"139\" class=\"alignnone size-full wp-image-3132\">\u003c/p>\n\u003cp>\u003cstrong>MyFarm's Vision\u003c/strong> (\u003ca href=\"http://www.myfarmsf.com/about-vision.html\">from the website\u003c/a>):\u003c/p>\n\u003cp>At MyFarm it is our mission to make growing food and growing community one in the same. We believe in the power of the individual. But we believe true power comes from working together towards a better future for all.\u003c/p>\n\u003cp>We want to offer everyone in our community a chance to participate in achieving greater personal sustainability by installing local organic gardens, selling organic vegetables to neighbors and continually seeking ways for others to lend their ideas, their time and their hands to our growing organization.\u003c/p>\n\u003cp>\u003ca href=\"http://www.myfarmsf.com/our-urban-farm-services.htm\">Interested in hosting a farm?\u003c/a>\u003c/p>\n\u003cp>Their complete list of services include:\u003c/p>\n\u003cp> * Initial garden set up and weekly follow up to keep your space growing.\u003cbr>\n * Organic techniques to grow nutrient rich vegetables.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">CSA\u003c/a> style pickup a weekly box of very local edibles from a nearby neighbor.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">Permaculture\u003c/a> techniques implemented to beautify in a sustainable way.\u003cbr>\n * Garden design consultations and networking with high quality suppliers.\u003cbr>\n * Local food feasts with chefs featuring foods from your backyard\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sign up today\u003c/strong> to \u003ca href=\"http://spreadsheets.google.com/viewform?key=pc60OFpPtrtJmDFaknXXrHg\">host your own garden\u003c/a> or \u003ca href=\"https://spreadsheets.google.com/viewform?formkey=cFYyTnUxeUJVcWIzeWtJOHE2b01MTFE6MA..\">volunteer your time\u003c/a>-- the kohlrabi and your neighbors will thank you.\u003c/p>\n\n",
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"excerpt": "When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\r\n\r\n\"Well, you do now,\" she said. \"Want to help plant a farm?\"\r\n\r\nPlant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we arrived at the site, we were introduced around to the various MyFarm staff members and volunteers, one of whom came all the way from Santa Cruz to help.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phprldf4cam.jpg\" alt=\"gardeners\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-3097\">\u003c/p>\n\u003cp>Fortunately, there were a good many people volunteering for the day's planting. With lots of farmhands, well, on hand, the work was swift and enjoyable. I was especially grateful for our numbers when it came time to move the small mountain of soil from a gigantic pile dumped in the driveway to the garden awaiting it in the back-- through the garage, one bucket at a time. At times I pretended I as though I were an ant-- a cog in a great earth-moving machine, but without the ability to lift 25 times my own body weight or smell things through antennae. Of course, in the unseasonable warm April weather, it sometimes felt as though a large bully were holding a magnifying glass over me, trying to set me on fire.\u003c/p>\n\u003cp>The next time you see me, please feel free to compliment me on my newly-found shoulder muscles and red, red neck.\u003c/p>\n\u003cp>I was rather stunned by how smoothly everything went. From start to finish, the garden was weeded, top-soiled, dug, irrigated, and planted in less than five hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpxzz4abam2.jpg\" alt=\"sundial\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3100\">\u003c/p>\n\u003cp>We were a well organized, well-oiled, and well-hydrated team-- the couple hosting the garden kept a blender of filtered water filled for us at all times. I was certain the water was placed in a blender because it was made of non-breakable materials, but I couldn't look at it without thinking that whenever I took a sip, I was drinking a water smoothie.\u003c/p>\n\u003cp>It was a great day spent outside. I highly recommend it to anyone with a strong back and a good attitude.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpye9m5eam.jpg\" alt=\"kohlrabi\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3101\">\u003c/p>\n\u003cp>And I don't care that someone can't spell Kohlrabi, I'm just glad someone is actually planting it. In an effort to add my own special skills to the endeavor, my pleas for matching font styles on the planting tags went unheeded.\u003c/p>\n\u003cp>Until the next time, that is.\u003c/p>\n\u003cp>\u003cstrong>How MyFarm Works:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/farmhowitworks.jpg\" alt=\"How It Works\" width=\"500\" height=\"139\" class=\"alignnone size-full wp-image-3132\">\u003c/p>\n\u003cp>\u003cstrong>MyFarm's Vision\u003c/strong> (\u003ca href=\"http://www.myfarmsf.com/about-vision.html\">from the website\u003c/a>):\u003c/p>\n\u003cp>At MyFarm it is our mission to make growing food and growing community one in the same. We believe in the power of the individual. But we believe true power comes from working together towards a better future for all.\u003c/p>\n\u003cp>We want to offer everyone in our community a chance to participate in achieving greater personal sustainability by installing local organic gardens, selling organic vegetables to neighbors and continually seeking ways for others to lend their ideas, their time and their hands to our growing organization.\u003c/p>\n\u003cp>\u003ca href=\"http://www.myfarmsf.com/our-urban-farm-services.htm\">Interested in hosting a farm?\u003c/a>\u003c/p>\n\u003cp>Their complete list of services include:\u003c/p>\n\u003cp> * Initial garden set up and weekly follow up to keep your space growing.\u003cbr>\n * Organic techniques to grow nutrient rich vegetables.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">CSA\u003c/a> style pickup a weekly box of very local edibles from a nearby neighbor.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">Permaculture\u003c/a> techniques implemented to beautify in a sustainable way.\u003cbr>\n * Garden design consultations and networking with high quality suppliers.\u003cbr>\n * Local food feasts with chefs featuring foods from your backyard\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sign up today\u003c/strong> to \u003ca href=\"http://spreadsheets.google.com/viewform?key=pc60OFpPtrtJmDFaknXXrHg\">host your own garden\u003c/a> or \u003ca href=\"https://spreadsheets.google.com/viewform?formkey=cFYyTnUxeUJVcWIzeWtJOHE2b01MTFE6MA..\">volunteer your time\u003c/a>-- the kohlrabi and your neighbors will thank you.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"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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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"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",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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