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"disqusTitle": "Farm Tour: Marin Sun Farms, Part II",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ChickenHouse-704539.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cblockquote>\u003cp>If a farmer is not more jazzed over happy chickens than he is over the volume, the structure, the profit -- he's not a trustworthy farmer. And yet in our culture's food system, can you find one USDA bulletin, one corporate directive, one industry checkoff bulletin, one Super Bowl advertisement, that dares to ask: 'Did the eggs come from happy chickens? Did the tomatoes come from happy plants?' \u003c/p>\n\u003cp>As a buyer of honest food, you must determine if your farmer is trustworthy. That is where it all starts.\u003c/p>\n\u003cp>- Joel Salatin, \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810944/kqedorg-20\">Holy Cows and Hog Heaven\u003c/a>\u003c/strong>\u003c/p>\u003c/blockquote>\n\u003cp>As we walked around Marin Sun Farms, I saw strong parallels between Dave Evans' farm operation and the operation of Joel Salatin at \u003cstrong>\u003ca href=\"http://www.ecofriendly.com/index.cfm?section=2&page=41\">Polyface Farms\u003c/a>\u003c/strong>. Though I have never been to Salatin's farm in Virginia, I have read plenty about him and seen him speak. Salatin is one of the stars of Michael Pollan's book \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594200823/kqedorg-20\">The Omnivore's Dilemma\u003c/a>\u003c/strong> due to his creative farming methods and his determination to allow animals on his farm to \"fully express their physiological distinctiveness.\" By doing this, he exploits the natural tendencies of the animal to his advantage: the cows fertilize the ground with their manure, the chickens spread that manure around the pasture by hunting through it for food, and the pigs and other animals do their jobs just as well. Salatin's methods are lauded by many as an ideal model of sustainable farming.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ChickensHouseInside-702108.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The most obvious way that Evans has used Salatin's methods is his use of \"Eggmobiles\" -- a mobile chicken coop which is moved every couple of days in order to get the chickens to feed off the entire pasture. Chickens tend to stay very close to their coop, so it's up to the farmer to move them around the field. This way, the chickens constantly have new pasture to graze, and pull the nutrients that they need most out of that pasture. The laying hens go into the Eggmobile to lay their eggs, and are also closed into the Eggmobile at night. Each Eggmobile houses a couple hundred chickens, and there are six houses throughout the property.\u003c/p>\n\u003cp>The chickens play an important part in the life of this farm. \"Using these chickens to cycle the dung piles, we grow more grass. Our carrying capacity can be higher for cattle because we're returning the nutrients to the soil faster and harvesting more solar energy,\" stated Evans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rich and varied diet of the Marin Sun Farms chickens results in \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2005/03/marin-sun-farm-eggs.html\">bright yolks and wonderful tasting eggs\u003c/a>\u003c/strong>. These eggs can be purchased at the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers' market\u003c/a>\u003c/strong> and the Marin Sun Farms butcher shop in Pt. Reyes Station. \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/places_to_buy.html\">Other places to buy the eggs can be found on the Marin Sun Farms site\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>In addition to the laying hens, Evans is raising a small number of chickens for eating. These chickens are on a different part of the farm. They grow from a day-old chick to a four to five pound bird in 45 days. They come to the farm as day-old eggs and go into a barn for three weeks during the early part of their lives where they are kept warm and protected. After that, they are turned out to pasture and \"eat all day and dung.\" Similar to the Eggmobiles, the coops are moved on a daily basis in order to make sure the chickens have fresh pasture to feed from. \"We are just at the beginning stages of this learning curve,\" Evans said. The chickens that we saw were only the third batch of roasting chickens that Evans has raised for market.\u003c/p>\n\u003cp>If you have the opportunity to \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/farm_tours.html\">tour Marin Sun Farms\u003c/a>\u003c/strong> or any farm that you buy from, I would highly recommend it. Farm tours are the best way to allow the farmer to explain his methods and to fully understand the workings of the farm.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/07/10/farm-tour-marin-sun-farms-part-i/\">This post is part two in a series about Marin Sun Farms. Part One can be found here\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>For more information about Marin Sun Farms or happy chickens:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ecofriendly.com/index.cfm?section=2&page=52\">Polyface Farm Chickens\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/06/29/marin-sun-farms/\">The Ethicurean on the Marin Sun Farms Tour\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/index.html\">Marin Sun Farms Website\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810944/kqedorg-20\">Holy Cows and Hog Heaven by Joel Salatin\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ChickenHouse-704539.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cblockquote>\u003cp>If a farmer is not more jazzed over happy chickens than he is over the volume, the structure, the profit -- he's not a trustworthy farmer. And yet in our culture's food system, can you find one USDA bulletin, one corporate directive, one industry checkoff bulletin, one Super Bowl advertisement, that dares to ask: 'Did the eggs come from happy chickens? Did the tomatoes come from happy plants?' \u003c/p>\n\u003cp>As a buyer of honest food, you must determine if your farmer is trustworthy. That is where it all starts.\u003c/p>\n\u003cp>- Joel Salatin, \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810944/kqedorg-20\">Holy Cows and Hog Heaven\u003c/a>\u003c/strong>\u003c/p>\u003c/blockquote>\n\u003cp>As we walked around Marin Sun Farms, I saw strong parallels between Dave Evans' farm operation and the operation of Joel Salatin at \u003cstrong>\u003ca href=\"http://www.ecofriendly.com/index.cfm?section=2&page=41\">Polyface Farms\u003c/a>\u003c/strong>. Though I have never been to Salatin's farm in Virginia, I have read plenty about him and seen him speak. Salatin is one of the stars of Michael Pollan's book \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594200823/kqedorg-20\">The Omnivore's Dilemma\u003c/a>\u003c/strong> due to his creative farming methods and his determination to allow animals on his farm to \"fully express their physiological distinctiveness.\" By doing this, he exploits the natural tendencies of the animal to his advantage: the cows fertilize the ground with their manure, the chickens spread that manure around the pasture by hunting through it for food, and the pigs and other animals do their jobs just as well. Salatin's methods are lauded by many as an ideal model of sustainable farming.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ChickensHouseInside-702108.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The most obvious way that Evans has used Salatin's methods is his use of \"Eggmobiles\" -- a mobile chicken coop which is moved every couple of days in order to get the chickens to feed off the entire pasture. Chickens tend to stay very close to their coop, so it's up to the farmer to move them around the field. This way, the chickens constantly have new pasture to graze, and pull the nutrients that they need most out of that pasture. The laying hens go into the Eggmobile to lay their eggs, and are also closed into the Eggmobile at night. Each Eggmobile houses a couple hundred chickens, and there are six houses throughout the property.\u003c/p>\n\u003cp>The chickens play an important part in the life of this farm. \"Using these chickens to cycle the dung piles, we grow more grass. Our carrying capacity can be higher for cattle because we're returning the nutrients to the soil faster and harvesting more solar energy,\" stated Evans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rich and varied diet of the Marin Sun Farms chickens results in \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2005/03/marin-sun-farm-eggs.html\">bright yolks and wonderful tasting eggs\u003c/a>\u003c/strong>. These eggs can be purchased at the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">Ferry Plaza Farmers' market\u003c/a>\u003c/strong> and the Marin Sun Farms butcher shop in Pt. Reyes Station. \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/places_to_buy.html\">Other places to buy the eggs can be found on the Marin Sun Farms site\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>In addition to the laying hens, Evans is raising a small number of chickens for eating. These chickens are on a different part of the farm. They grow from a day-old chick to a four to five pound bird in 45 days. They come to the farm as day-old eggs and go into a barn for three weeks during the early part of their lives where they are kept warm and protected. After that, they are turned out to pasture and \"eat all day and dung.\" Similar to the Eggmobiles, the coops are moved on a daily basis in order to make sure the chickens have fresh pasture to feed from. \"We are just at the beginning stages of this learning curve,\" Evans said. The chickens that we saw were only the third batch of roasting chickens that Evans has raised for market.\u003c/p>\n\u003cp>If you have the opportunity to \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/farm_tours.html\">tour Marin Sun Farms\u003c/a>\u003c/strong> or any farm that you buy from, I would highly recommend it. Farm tours are the best way to allow the farmer to explain his methods and to fully understand the workings of the farm.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/07/10/farm-tour-marin-sun-farms-part-i/\">This post is part two in a series about Marin Sun Farms. Part One can be found here\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>For more information about Marin Sun Farms or happy chickens:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ecofriendly.com/index.cfm?section=2&page=52\">Polyface Farm Chickens\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/06/29/marin-sun-farms/\">The Ethicurean on the Marin Sun Farms Tour\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/index.html\">Marin Sun Farms Website\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810944/kqedorg-20\">Holy Cows and Hog Heaven by Joel Salatin\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/CowsInPasture-795893.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Anyone who's been to the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> is probably familiar with \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/index.html\">Marin Sun Farms\u003c/a>\u003c/strong>. Located on Point Reyes, Marin Sun Farms is responsible for bringing \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2005/03/marin-sun-farm-eggs.html\">pasture-raised eggs\u003c/a>\u003c/strong>, grass-finished beef, chicken, and lamb to customers in San Francisco. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/MSFarmsEatery-784177.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Dave Evans, the owner of Marin Sun Farms, understands the importance of showing customers where the products they purchase come from. He regularly invites customers to the farm for farm tours and talks. Our tour and lunch began at the Marin Sun Farms butcher shop. \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/marin-sun-farms.jsp\">Kim talked about the butcher shop\u003c/a>\u003c/strong> on Bay Area Bites last August. Since that time, the shop was damaged by thirty inches of flood water over New Years' weekend. The flood became a forced pause in Evans' business, causing him to stop and really consider the speed with which his business was going and where he wanted to take Marin Sun Farms. The butcher shop reopened on Fourth of July weekend. \u003c/p>\n\u003cp> \u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ColdStorage-798297.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the butcher shop, we were able to see meat that is in cold-storage, being dry-aged for tenderness and flavor before it is taken to market.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/HistoricHRanch-748352.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The real highlight of the trip was going to the ranch. Marin Sun Farms' home ranch is on Point Reyes. For any of you who are familiar with the area, it is the Historic H Ranch and is very close to Abbott's Lagoon. The ranches on Point Reyes have \u003cstrong>\u003ca href=\"http://www.nps.gov/pore/history_ranch.htm\">a long history with the area\u003c/a>\u003c/strong> and are now under the purview of the National Parks Service and the Department of the Interior. The farmers who are on these ranches now are on five-year leases, which presents an infrastructure issue for the farmers who are reticent to invest in their farm if they are going to be off the land in a few years. \u003c/p>\n\u003cp>The Historic H Ranch has been in the Evans family for three generations and was originally purchased by Dave Evans' grandfather in 1939. Evans' parents now run the ranch, breeding and raising cows during the early part of their lives before they are sold to feedlots for finishing and introduction into the industrial agriculture system. \u003c/p>\n\u003cp>A majority of the beef in the United States starts out on small farm operations which have mother cows giving birth to cattle yearly. The young cows are then kept with their mothers until ten months of age when they are weaned and separated. At that point, if the cows are of the proper weight (700 - 800 pounds), they are sold to one of the three major beef operations: Iowa Beef Processors, ConAgra, or Cargill for grain finishing and to be fattened for market.\u003c/p>\n\u003cp>A certain amount of the Evans' cows, however, are now held back and become Marin Sun Farms cows. These lucky few are taken by Dave Evans and raised on grass and come to market as Marin Sun Farms beef. Evans leases approximately 3800 acres of grassland throughout Marin County. The cows that he raises live off the land and are grass-fed throughout their lives.\u003c/p>\n\u003cp>Grass feeding and finishing of cows is now being chosen by many consumers as preferable to corn finishing. Grass feeding creates a leaner product that is higher in omega-3 nutrients and it is more natural for the cow and thus requires no antibiotic regimens.\u003c/p>\n\u003cp>Marin Sun Farms beef is not certified organic, and Evans does not think that organic certification is his highest priority. His operation is a small one with very few people, and he believes that it is more important to provide his customers with a quality, grass-finished product than it is to spend energy getting the organic seal. \u003c/p>\n\u003cp>However, his beef is raised according to most organic practices: The land that the cows graze on is free of pesticides, the animals are not treated with growth hormones, and they are antibiotic-free.\u003c/p>\n\u003cp>Next week, I will give you a tour of the Marin Sun Farms' chicken operation.\u003c/p>\n\u003cp>For more information about Marin Sun Farms or grass-fed beef:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nelivestockalliance.org/nytimes33102.shtml\">Power Steer\u003c/a>\u003c/strong> by Michael Pollan.\u003cbr>\u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/06/29/marin-sun-farms/\">The Ethicurean on the Marin Sun Farms Tour\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/index.html\">Marin Sun Farms Website\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/CowsInPasture-795893.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Anyone who's been to the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> is probably familiar with \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/index.html\">Marin Sun Farms\u003c/a>\u003c/strong>. Located on Point Reyes, Marin Sun Farms is responsible for bringing \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2005/03/marin-sun-farm-eggs.html\">pasture-raised eggs\u003c/a>\u003c/strong>, grass-finished beef, chicken, and lamb to customers in San Francisco. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/MSFarmsEatery-784177.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>Dave Evans, the owner of Marin Sun Farms, understands the importance of showing customers where the products they purchase come from. He regularly invites customers to the farm for farm tours and talks. Our tour and lunch began at the Marin Sun Farms butcher shop. \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/08/marin-sun-farms.jsp\">Kim talked about the butcher shop\u003c/a>\u003c/strong> on Bay Area Bites last August. Since that time, the shop was damaged by thirty inches of flood water over New Years' weekend. The flood became a forced pause in Evans' business, causing him to stop and really consider the speed with which his business was going and where he wanted to take Marin Sun Farms. The butcher shop reopened on Fourth of July weekend. \u003c/p>\n\u003cp> \u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ColdStorage-798297.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the butcher shop, we were able to see meat that is in cold-storage, being dry-aged for tenderness and flavor before it is taken to market.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/HistoricHRanch-748352.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>The real highlight of the trip was going to the ranch. Marin Sun Farms' home ranch is on Point Reyes. For any of you who are familiar with the area, it is the Historic H Ranch and is very close to Abbott's Lagoon. The ranches on Point Reyes have \u003cstrong>\u003ca href=\"http://www.nps.gov/pore/history_ranch.htm\">a long history with the area\u003c/a>\u003c/strong> and are now under the purview of the National Parks Service and the Department of the Interior. The farmers who are on these ranches now are on five-year leases, which presents an infrastructure issue for the farmers who are reticent to invest in their farm if they are going to be off the land in a few years. \u003c/p>\n\u003cp>The Historic H Ranch has been in the Evans family for three generations and was originally purchased by Dave Evans' grandfather in 1939. Evans' parents now run the ranch, breeding and raising cows during the early part of their lives before they are sold to feedlots for finishing and introduction into the industrial agriculture system. \u003c/p>\n\u003cp>A majority of the beef in the United States starts out on small farm operations which have mother cows giving birth to cattle yearly. The young cows are then kept with their mothers until ten months of age when they are weaned and separated. At that point, if the cows are of the proper weight (700 - 800 pounds), they are sold to one of the three major beef operations: Iowa Beef Processors, ConAgra, or Cargill for grain finishing and to be fattened for market.\u003c/p>\n\u003cp>A certain amount of the Evans' cows, however, are now held back and become Marin Sun Farms cows. These lucky few are taken by Dave Evans and raised on grass and come to market as Marin Sun Farms beef. Evans leases approximately 3800 acres of grassland throughout Marin County. The cows that he raises live off the land and are grass-fed throughout their lives.\u003c/p>\n\u003cp>Grass feeding and finishing of cows is now being chosen by many consumers as preferable to corn finishing. Grass feeding creates a leaner product that is higher in omega-3 nutrients and it is more natural for the cow and thus requires no antibiotic regimens.\u003c/p>\n\u003cp>Marin Sun Farms beef is not certified organic, and Evans does not think that organic certification is his highest priority. His operation is a small one with very few people, and he believes that it is more important to provide his customers with a quality, grass-finished product than it is to spend energy getting the organic seal. \u003c/p>\n\u003cp>However, his beef is raised according to most organic practices: The land that the cows graze on is free of pesticides, the animals are not treated with growth hormones, and they are antibiotic-free.\u003c/p>\n\u003cp>Next week, I will give you a tour of the Marin Sun Farms' chicken operation.\u003c/p>\n\u003cp>For more information about Marin Sun Farms or grass-fed beef:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nelivestockalliance.org/nytimes33102.shtml\">Power Steer\u003c/a>\u003c/strong> by Michael Pollan.\u003cbr>\u003cstrong>\u003ca href=\"http://www.ethicurean.com/2006/06/29/marin-sun-farms/\">The Ethicurean on the Marin Sun Farms Tour\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/index.html\">Marin Sun Farms Website\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms4.jpg\">\u003c/p>\n\u003cp>Bueno greeted us outside. Apparently he knows just about everyone in these parts, and who can resist that broad grin and wagging tail. He was perched outside the newly refurbished 7-week-old butchery and eatery of \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a>\u003c/strong>, on the edge of Point Reyes Station near Tomales Bay. \u003c/p>\n\u003cp>Marin Sun Farms is a small, local, family farm--owned by David Evans--that produces 100% all-natural grass-fed beef and organic chickens. Their farm is nestled in the rolling grassy hills of stunning Point Reyes National Seashore (lucky cows and chickens!). They sell their products at the new shop, various retail outlets, farmers' markets, and through many high-end restaurants. (I've been a fan of theirs for quite some time, first discovering them at the SF Ferry Plaza Farmers' Market.)\u003c/p>\n\u003cp>Two of our closest friends--Trey and Andrew--live up in Inverness on Tomales Bay, just around the corner from Point Reyes Station, and know of all the goings-on about town. So when we mentioned that my parents would be in town, they suggested we try the new Marin Sun Farms eatery for lunch. \"But what about Andrew?\" (He's a vegetarian. Well, really a \"fish\"-a-tarian. Trey assures me that there's going to be something on the menu for him. We are all skeptical.)\u003c/p>\n\u003cp>So there we were, on a gorgeous warm blue-sky day in Point Reyes Station, petting David's dog, Bueno, and admiring (from the outside at least) what David had already done with the place. Formerly a forgettable restaurant hidden by overgrown bushes, the new place was freshly painted, trimmed, and had a cow for a sign.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms2.jpg\">\u003c/p>\n\u003cp>David greeted us himself at the counter, which displays cuts of beef and doubles as the place to order your meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms3.jpg\">\u003c/p>\n\u003cp>A board above the counter lists the daily specials, and I was surprised to see just how many non-meat offerings there were: eggs with fresh vegetables, roasted halibut, fish and chips, and even a vegan soup. Andrew was happy. The rest of us, being the carnivores that we are, ordered an array of meaty sandwiches both from the specials board and the standard menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms1.jpg\">\u003c/p>\n\u003cp>My dad and I went for the BBQ beef sandwich listed on the specials board: a soft, chewy bun piled high with seasoned pulled beef sauced with tangy, vinegary, slightly sweet BBQ sauce. The meat was intensely flavorful and just melted in your mouth. I'm getting hungry just thinking about it as I write this. Mine was served with a side of some of the best coleslaw I've ever had: light, crunchy, fresh, and with just enough mayonnaise-based sauce to keep it juicy. My dad opted for a side of their freshly made fries, which were also delicious, crisp and hot out of the fryer (although I had wished they were just slightly more golden in color, they still tasted fantastic).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms5.jpg\">\u003c/p>\n\u003cp>My mom and Wendy gave the farm the true test by ordering the hamburgers. The restaurant offers a 1/3 lb burger (which is what my mom ordered) and a 1/2 lb butcher burger (what Wendy ordered). The burgers were simple, perfectly seasoned, made-to-order, and served with fresh lettuce, red onion, and slices of pink beets. The eatery offers a whole array of condiments at their condiment counter, everything from chipotle mayo to a variety of mustards, to ketchup. Trey went for the Point Reyes Cheese Steak, also listed on the standard menu along with the burgers. It was enormous, served on a long crusty roll and piled high with paper-thin slices of beef, caramelized onions, and melted cheese. Trey appeared to be in meat heaven.\u003cbr>Andrew was perfectly happy with his plate of fresh organic scrambled eggs, whole-grain toast, and sauteed organic broccoli and romano beans.\u003c/p>\n\u003cp>Stuffed full, we decided to head out to the Point Reyes lighthouse, about 30 minutes away through the grasslands of Point Reyes National Seashore. We'd never been there and managed to show up just in time for their lens tour (inside the old lighthouse, set 307 steps down the cliff). On our way back to Oakland, we passed through Point Reyes Station, and decided to stop and pick up some meat for dinner the next night. Two lbs of ground chuck and a seasonal dried beef-and-pork sausage later, we had David regaling us with the history of the Point Reyes National Seashore and its \u003ca href=\"http://www.nps.gov/pore/history_ranch.htm\">\u003cstrong>alphabetized ranches\u003c/strong>\u003c/a> as well as giving us a bit of history of his own farm. It was this moment that reminded me of what I love about living in California, the passion and dedication to local, sustainable foods. We are truly lucky to live here amidst this bounty.\u003c/p>\n\u003cp>\u003cem>Marin Sun Farms Butcher Shop and Restaurant\u003cbr>10905 Shoreline Highway 1 \u003cbr>Point Reyes Station, CA\u003cbr>415-663-8497\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open Friday thru Monday 10:30am-6:30pm\u003c/p>\n\n",
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"description": "Bueno greeted us outside. Apparently he knows just about everyone in these parts, and who can resist that broad grin and wagging tail. He was perched outside the newly refurbished 7-week-old butchery and eatery of Marin Sun Farms, on the edge of Point Reyes Station near Tomales Bay. Marin Sun Farms is a small, local,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms4.jpg\">\u003c/p>\n\u003cp>Bueno greeted us outside. Apparently he knows just about everyone in these parts, and who can resist that broad grin and wagging tail. He was perched outside the newly refurbished 7-week-old butchery and eatery of \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a>\u003c/strong>, on the edge of Point Reyes Station near Tomales Bay. \u003c/p>\n\u003cp>Marin Sun Farms is a small, local, family farm--owned by David Evans--that produces 100% all-natural grass-fed beef and organic chickens. Their farm is nestled in the rolling grassy hills of stunning Point Reyes National Seashore (lucky cows and chickens!). They sell their products at the new shop, various retail outlets, farmers' markets, and through many high-end restaurants. (I've been a fan of theirs for quite some time, first discovering them at the SF Ferry Plaza Farmers' Market.)\u003c/p>\n\u003cp>Two of our closest friends--Trey and Andrew--live up in Inverness on Tomales Bay, just around the corner from Point Reyes Station, and know of all the goings-on about town. So when we mentioned that my parents would be in town, they suggested we try the new Marin Sun Farms eatery for lunch. \"But what about Andrew?\" (He's a vegetarian. Well, really a \"fish\"-a-tarian. Trey assures me that there's going to be something on the menu for him. We are all skeptical.)\u003c/p>\n\u003cp>So there we were, on a gorgeous warm blue-sky day in Point Reyes Station, petting David's dog, Bueno, and admiring (from the outside at least) what David had already done with the place. Formerly a forgettable restaurant hidden by overgrown bushes, the new place was freshly painted, trimmed, and had a cow for a sign.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms2.jpg\">\u003c/p>\n\u003cp>David greeted us himself at the counter, which displays cuts of beef and doubles as the place to order your meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms3.jpg\">\u003c/p>\n\u003cp>A board above the counter lists the daily specials, and I was surprised to see just how many non-meat offerings there were: eggs with fresh vegetables, roasted halibut, fish and chips, and even a vegan soup. Andrew was happy. The rest of us, being the carnivores that we are, ordered an array of meaty sandwiches both from the specials board and the standard menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms1.jpg\">\u003c/p>\n\u003cp>My dad and I went for the BBQ beef sandwich listed on the specials board: a soft, chewy bun piled high with seasoned pulled beef sauced with tangy, vinegary, slightly sweet BBQ sauce. The meat was intensely flavorful and just melted in your mouth. I'm getting hungry just thinking about it as I write this. Mine was served with a side of some of the best coleslaw I've ever had: light, crunchy, fresh, and with just enough mayonnaise-based sauce to keep it juicy. My dad opted for a side of their freshly made fries, which were also delicious, crisp and hot out of the fryer (although I had wished they were just slightly more golden in color, they still tasted fantastic).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms5.jpg\">\u003c/p>\n\u003cp>My mom and Wendy gave the farm the true test by ordering the hamburgers. The restaurant offers a 1/3 lb burger (which is what my mom ordered) and a 1/2 lb butcher burger (what Wendy ordered). The burgers were simple, perfectly seasoned, made-to-order, and served with fresh lettuce, red onion, and slices of pink beets. The eatery offers a whole array of condiments at their condiment counter, everything from chipotle mayo to a variety of mustards, to ketchup. Trey went for the Point Reyes Cheese Steak, also listed on the standard menu along with the burgers. It was enormous, served on a long crusty roll and piled high with paper-thin slices of beef, caramelized onions, and melted cheese. Trey appeared to be in meat heaven.\u003cbr>Andrew was perfectly happy with his plate of fresh organic scrambled eggs, whole-grain toast, and sauteed organic broccoli and romano beans.\u003c/p>\n\u003cp>Stuffed full, we decided to head out to the Point Reyes lighthouse, about 30 minutes away through the grasslands of Point Reyes National Seashore. We'd never been there and managed to show up just in time for their lens tour (inside the old lighthouse, set 307 steps down the cliff). On our way back to Oakland, we passed through Point Reyes Station, and decided to stop and pick up some meat for dinner the next night. Two lbs of ground chuck and a seasonal dried beef-and-pork sausage later, we had David regaling us with the history of the Point Reyes National Seashore and its \u003ca href=\"http://www.nps.gov/pore/history_ranch.htm\">\u003cstrong>alphabetized ranches\u003c/strong>\u003c/a> as well as giving us a bit of history of his own farm. It was this moment that reminded me of what I love about living in California, the passion and dedication to local, sustainable foods. We are truly lucky to live here amidst this bounty.\u003c/p>\n\u003cp>\u003cem>Marin Sun Farms Butcher Shop and Restaurant\u003cbr>10905 Shoreline Highway 1 \u003cbr>Point Reyes Station, CA\u003cbr>415-663-8497\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open Friday thru Monday 10:30am-6:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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