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"disqusTitle": "With Water In Short Supply, One California Farmer Grows Feed Indoors",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/08/20160831_me_with_water_in_short_supply_california_ranchers_grow_their_feed_indoors.mp3\u003c/p>\n\u003cp>The extended drought in California has farmers looking for ways to use less water. Among them: growing feed indoors using hydroponics. The new diet is making some Central Valley sheep very happy.\u003c/p>\n\u003cp>On Golden Valley Farm an hour north of Fresno, Mario Daccarett's employees milk 500 sheep every day, in rounds of 12. This creamy milk eventually is turned into cheese and sold at places like Whole Foods.\u003c/p>\n\u003cp>\"They tell me that our Golden Ewe cheese is the best for grilled cheese sandwich ever,\" Daccarett says. (I bought some and it was really tasty.)\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>He says he gets about 800 pounds of milk a year from each ewe. To make that much milk it takes a lot of feed – like oats and hay. And to cut the cost of all that feed, Daccarett says he has a secret ingredient that enriches his cheese while at the same time saves a lot of water. That ingredient? Sprouted barley grown indoors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We plant every day and we harvest every day, and it takes six days to complete the cycle,\" Daccarett adds.\u003c/p>\n\u003cp>He feeds his sheep one part oats and hay and one part sprouted barley. Growing barley as feed isn't anything new, but Daccarett sprouts barley seeds inside shipping containers using hydroponic technology and indoor grow lights. He's using just 2 percent of the water it would take to grow the crop outside.\u003c/p>\n\u003cp>\"I think that's a big advantage if you don't have a lot of land,\" says Daccarett. You can produce a tremendous amount of feed in a very, very small area. With a very little amount of water.\"\u003c/p>\n\u003cp>Inside each 10 by 20 foot shipping container are five horizontal rows of shallow black trays. Daccarett's nephew Jose Quiñonez says the growing process is quite simple. \"We just get the tray, just dump the barley, and spread it really good.\"\u003c/p>\n\u003cfigure id=\"attachment_111773\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg\" alt=\"Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep.\" width=\"800\" height=\"599\" class=\"size-full wp-image-111773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After he fills each tray he pushes the row forward until the container is full and closes the door.\u003c/p>\n\u003cp>\"That's it ... wait seven days and it will be ready to feed,\" says Quiñonez.\u003c/p>\n\u003cp>Every hour, sprinklers mist the seeds for 20 seconds. That amount of water is just enough to start germination. In a matter of days these sprouts will stand 6 inches tall and be ready for the sheep to eat. The farm produces 2,400 pounds of sprouts every day.\u003c/p>\n\u003cp>But not everyone thinks growing indoors is worth it.\u003c/p>\n\u003cp>\"The margins are pretty slim,\" says University of California, Davis agronomy professor Daniel Putnam. He says the cost doesn't pencil out.\u003c/p>\n\u003cp>\"If you really apply a little bit of economics to it and animal nutrition to it, it doesn't appear quite as promising as one might think,\" says Putnam.\u003c/p>\n\u003cp>Putnam says these hydroponic containers are expensive, about $100,000 each. But for sheep rancher Mario Daccarett, it's working. He says his first two containers paid for themselves in just over a year.\u003c/p>\n\u003cp>\"The more pressure we have from water limitations or the more pressure to become more efficient ourselves and more sustainable — you're going to see more people doing it,\" he explains.\u003c/p>\n\u003cp>And when Quiñonez feeds the sprouts to the sheep, they come running.\u003c/p>\n\u003cp>\"They go crazy when they see it,\" he says. \"They really like it.\"\u003c/p>\n\u003cp>And just like sheep love the sprouts, Daccarett says he loves the financial savings from using this not so-widely-used farming practice. He hopes to buy three more shipping containers to grow even more sprouts in the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We plant every day and we harvest every day, and it takes six days to complete the cycle,\" Daccarett adds.\u003c/p>\n\u003cp>He feeds his sheep one part oats and hay and one part sprouted barley. Growing barley as feed isn't anything new, but Daccarett sprouts barley seeds inside shipping containers using hydroponic technology and indoor grow lights. He's using just 2 percent of the water it would take to grow the crop outside.\u003c/p>\n\u003cp>\"I think that's a big advantage if you don't have a lot of land,\" says Daccarett. You can produce a tremendous amount of feed in a very, very small area. With a very little amount of water.\"\u003c/p>\n\u003cp>Inside each 10 by 20 foot shipping container are five horizontal rows of shallow black trays. Daccarett's nephew Jose Quiñonez says the growing process is quite simple. \"We just get the tray, just dump the barley, and spread it really good.\"\u003c/p>\n\u003cfigure id=\"attachment_111773\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg\" alt=\"Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep.\" width=\"800\" height=\"599\" class=\"size-full wp-image-111773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/2351849-drought-indoor-growing-photo-2_enl-dfd16bcc09f1139fd47de7aa9a3e9bc93a15c43c-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jose Quiñonez says 2,400 pounds of sprouts are fed daily to about 1,100 sheep. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After he fills each tray he pushes the row forward until the container is full and closes the door.\u003c/p>\n\u003cp>\"That's it ... wait seven days and it will be ready to feed,\" says Quiñonez.\u003c/p>\n\u003cp>Every hour, sprinklers mist the seeds for 20 seconds. That amount of water is just enough to start germination. In a matter of days these sprouts will stand 6 inches tall and be ready for the sheep to eat. The farm produces 2,400 pounds of sprouts every day.\u003c/p>\n\u003cp>But not everyone thinks growing indoors is worth it.\u003c/p>\n\u003cp>\"The margins are pretty slim,\" says University of California, Davis agronomy professor Daniel Putnam. He says the cost doesn't pencil out.\u003c/p>\n\u003cp>\"If you really apply a little bit of economics to it and animal nutrition to it, it doesn't appear quite as promising as one might think,\" says Putnam.\u003c/p>\n\u003cp>Putnam says these hydroponic containers are expensive, about $100,000 each. But for sheep rancher Mario Daccarett, it's working. He says his first two containers paid for themselves in just over a year.\u003c/p>\n\u003cp>\"The more pressure we have from water limitations or the more pressure to become more efficient ourselves and more sustainable — you're going to see more people doing it,\" he explains.\u003c/p>\n\u003cp>And when Quiñonez feeds the sprouts to the sheep, they come running.\u003c/p>\n\u003cp>\"They go crazy when they see it,\" he says. \"They really like it.\"\u003c/p>\n\u003cp>And just like sheep love the sprouts, Daccarett says he loves the financial savings from using this not so-widely-used farming practice. He hopes to buy three more shipping containers to grow even more sprouts in the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making a Place at the Table: Race and Equality in the Good Food Movement",
"title": "Making a Place at the Table: Race and Equality in the Good Food Movement",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to \u003cstrong>Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/strong>:\u003cbr>\nhttp://audio.commonwealthclub.org/audio/podcast/cc_20160815_Women_at_the_Table.mp3\u003c/p>\n\u003cp>A farmer, a restaurant owner, a labor supporter and a public-health community advocate walk into a room over a bar...and they're greeted like rock stars by a sold-out crowd. This was the scene at the Swedish American Hall on Monday night, August 15, when San Francisco's Commonwealth Club presented \u003ca href=\"https://www.commonwealthclub.org/events/2016-08-15/women-leaders-table-addressing-inequity-good-food-movement\" target=\"_blank\">Women Leaders at the Table: Addressing Inequity in the Good Food Movement\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/cathy-curtis.jpg\" alt=\"Cathy Curtis, organizer of the Commonwealth Club’s Food Matters program.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/cathy-curtis-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cathy Curtis (right), organizer of the Commonwealth Club’s Food Matters program. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Cathy Curtis, the organizer of the Commonwealth Club's Food Matters program (formerly Bay Gourmet), began to put together a panel of women of color to address issues of inequity and race in the good-food movement, she had no idea it would draw such a crowd. Initially, the panel was set to take place in a small meeting room within the club, but once posted, the event sold out almost immediately, and Curtis and the panel's moderator, Shakirah Simley, were flooded with emails begging them to shift the event to a larger venue. After a last-minute scramble, the \u003ca href=\"http://www.netimeas.com/\" target=\"_blank\">Ne Timeas\u003c/a> restaurant group, which owns Aatxe in the Swedish American Hall (as well as Cafe du Nord next door), offered free use of the hall's large meeting room upstairs. \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> offered media support; \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> pulled in volunteers; \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> donated wine and sandwiches for the post-meeting reception. \u003c/p>\n\u003cfigure id=\"attachment_111644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/shakirah-simley.jpg\" alt=\"Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/shakirah-simley-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for Bi-Rite. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By 7pm, the room was filled to capacity. This was not a meeting preaching the hazards of Big Food or Big Ag to the already-converted (although there were plenty of \u003ca href=\"http://www.nytimes.com/2015/11/22/fashion/snapping-new-clapping.html\" target=\"_blank\">finger-snapping \u003c/a>moments of approval), but rather an insightful dissection of some of the assumptions and privileges within the movement for \"good, clean, fair\" food, from the racial complications of soda taxes to the implications, benefits, and repercussions of direct action, from \u003ca href=\"http://ww2.kqed.org/news/2014/12/10/black-brunch-organizers-put-protest-on-the-menu/\" target=\"_blank\">Black Brunch\u003c/a> to the push for \u003ca href=\"http://abc7news.com/business/minimum-wage-increases-in-3-bay-area-cities-today/1409737/\" target=\"_blank\">higher minimum wages\u003c/a> across the state. \u003c/p>\n\u003cfigure id=\"attachment_111641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/panel-audience.jpg\" alt=\"Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/panel-audience-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table moderator and panel (R to L): Shakirah Simley, Joann Lo, Brittni Chicuata, Kristyn Leach, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the panel were Joanne Lo, co-director of the \u003ca href=\"http://foodchainworkers.org/\" target=\"_blank\">Food Chain Workers Alliance\u003c/a> and chair of the Los Angeles Food Policy Council; Brittni Chicuata, government relations director for the Bay Area chapters of the \u003ca href=\"http://www.heart.org/HEARTORG/Affiliate/SanFrancisco/California/Home_UCM_WSA022_AffiliatePage.jsp\" target=\"_blank\">American Heart Association\u003c/a> and the American Stroke Association; Kristyn Leach, farmer at \u003ca href=\"http://www.sagecenter.org/work/agricultural-revitalization/sunol-agpark/sunol-agpark-farmers/namu-farm/\" target=\"_blank\">Namu Farm\u003c/a>; and Dominica Rice Cisneros, owner of \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Cafe\u003c/a> in Oakland, with moderator Shakirah Simley, founder of the preserving company Slow Jams and now community programs manager (and canner-in-residence) for \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In her introduction, Curtis urged attendees to look not just at \"what's on the plate, but who's sitting at the table,\" as we work towards creating a more equitable good food movement. This isn't as easy as it sounds; when asked about how her work as a public health advocate, particularly among urban African-American communities, connects with the good food movement, Brittni Chicuata stated, \"When I think of the good food movement, or the slow food movement, or when a lot of folks think of it, it's 'that's bougie and inaccessible and not for me.'\" What matters to Chicuata is helping communities face, and overcome, what they (and she) see as systemic barriers to living healthy lives. In other words, it's less about the kale, and more about transportation, education, labor, the history of zoning laws, and the history of red-lining by banks that kept business loans out of low-income neighborhoods, says Chicuata, who grew up in the Fillmore and now lives in Oakland. \u003c/p>\n\u003cfigure id=\"attachment_111638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/brittni-chicuata.jpg\" alt=\"Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/brittni-chicuata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brittni Chicuata (center), Government Relations Director, American Heart Association | American Stroke Association. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although, of course, the kale--or in this case, the shiso leaves and hot peppers--have to come from somewhere, and small-scale, sustainable farming is at the heart of the good food movement. At Namu Farm, Kristyn Leach describes her acre-and-a-half parcel of land in the Sunol Ag Park as an experiment in \"really kind of crazy and strange\" farming, with an emphasis on very slow, deliberate practices of carbon-sequestering, no-till cultivation with rotating cover crops, inspired by both permaculture and traditional Asian farming techniques. Said Leach, \"I became a farmer because it's a really direct way to care for the people around me,\" and be a responsible steward of the land. \u003c/p>\n\u003cfigure id=\"attachment_111621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/kristyn-brittni.jpg\" alt=\"Kristyn Leach (left), Farmer, Namu Farm.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/kristyn-brittni-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kristyn Leach (left), Farmer, Namu Farm. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For business owner Dominica Rice Cisneros, whose downtown Oakland Cosecha Cafe is celebrating its 5th anniversary this week, being part of the good food movement meant helping to revitalize the part of Oakland where she lived, by opening a family-friendly cafe in the Swan's Market, and, as a small business, creating jobs that respect and reward the skills of women in her community. (She hires men, too, but her tortilla-making morning kitchen crew is all female.) \"We don't just sell tacos, we sell peace of mind. You bring your family to us, we're going to take care of them,\" said Cisneros. \u003c/p>\n\u003cfigure id=\"attachment_111639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg\" alt=\"Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/dominica-rice-cisneros-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dominica Rice Cisneros, chef and owner of Cosecha Cafe in Oakland. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what happens when different communities see \"good food\" in different ways? What happens when attempts at intersectionality come across more like bossiness, interference, or tokenism? As a public health advocate who sees people suffering every day with preventable diseases, Chicuata is a vocal proponent of soda taxes. She's no fan of the savvy strategies that big soda corporations use to protect their markets and promote their products in historically underfunded cities like Richmond, CA. But she also sees the willingness of some advocacy groups to call out communities of color around these issues as \"bad campaigning\" that weakens everyone. \"When folks of color, as stakeholders, are not at the table, and are only tokenized at the 25th hour to be your messenger, it doesn't work,\" said Chicuata. \"We need to be at the table making decisions about how the policy is written, how that money is coming back into the community, and what our outreach strategy is going to be. I can't just come help you when you have made all the decisions.\" \u003c/p>\n\u003cfigure id=\"attachment_111619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/joann-shakirah.jpg\" alt=\"Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/joann-shakirah-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Joann Lo, Co-Director, Food Chain Workers Alliance; Chair, Los Angeles Food Policy Council. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food activists who want to bring workers' issues, like livable wages and better working conditions, into the public eye can learn from the labor movement's emphasis on direct action, said Lo. Forging connections across communities can also break down isolation and help workers learn to speak up for themselves, and for each other. \"It's really important for us to develop leadership among workers, including women, people of color, immigrants...[for them to] share their stories, to feel connected. These workers are often invisible to most people, to most eaters, but we rely on them and their stories are important,\" said Lo, who has worked with Story Corps and Real Food Media on Voices of the Food Chain, a series of videos focusing on issues faced by farm and food workers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Asked who else should be at the table, and whose contributions should be lifted up and acknowledged, Leach responded, \"Farmers and grandmas, not mutually exclusive.\" For Cisneros, it's the \"moms, moms and grandmas,\" while Chicuata pressed for more recognition and dignity, for family caretakers and farmworkers, and Simley acknowledged the contributions of young activists. Food justice is social justice, these women agreed, and there's room for everyone at the table. \u003c/p>\n\u003cfigure id=\"attachment_111617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/group1920.jpg\" alt=\"Women Leaders at the Table panel (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/group1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Women Leaders at the Table panel and moderator (R to L): Kristyn Leach, Shakirah Simley, Brittni Chicuata, Joann Lo, Dominica Rice Cisneros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Most Delectable Strawberries and Where to Find Them in the Bay Area",
"title": "The Most Delectable Strawberries and Where to Find Them in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Their crimson hue and intoxicating aroma beckon from farmer stands this time of year as the strawberry season chugs along in full swing. But with apologies to Gertrude Stein, a strawberry is not a strawberry is not a strawberry. There's an enormous taste -- and health -- difference between the piles of plastic-encased \u003ca href=\"https://en.wikipedia.org/wiki/Strawberry\" target=\"_blank\">fragaria ananassa\u003c/a> (the modern cultivated strawberry) in the supermarket and what can be found at farmers markets and even one's own backyard, where this \u003ca href=\"http://www.mastergardeners.org/picks/growingStrawberries.html\" target=\"_blank\">fruit isn't too demanding to grow\u003c/a>. \u003c/p>\n\u003cp>Besides sleuthing out the tastiest varieties (like \u003ca href=\"http://homeguides.sfgate.com/interesting-chandler-strawberry-plant-54248.html\" target=\"_blank\">Chandler\u003c/a> and \u003ca href=\"http://homeguides.sfgate.com/grow-seascape-strawberries-42378.html\" target=\"_blank\">Seascape\u003c/a> and sources, strawberry lovers will find ultimate mouth delight in the lesser-known but hugely delicious cousins of this popular fruit like lilliputian \u003ca href=\"https://en.wikipedia.org/wiki/Fragaria_vesca\" target=\"_blank\">fraises des bois\u003c/a> (so-called \"wild strawberries\" that actually aren't wild) and \u003ca href=\"http://davesgarden.com/guides/articles/view/3685\" target=\"_blank\">mara des bois\u003c/a>, a lusciously tasty hybrid widely cultivated in France. But we're getting ahead of ourselves a bit.\u003c/p>\n\u003cfigure id=\"attachment_111167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/fraises-des-bois.jpg\" alt=\"Tiny, conical fraises des bois deliver amazing flavor and aroma.\" width=\"1920\" height=\"1525\" class=\"size-full wp-image-111167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-400x318.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-800x635.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1440x1144.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1180x937.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-960x763.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tiny, conical fraises des bois deliver amazing flavor and aroma. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Strawberry.\" The \u003ca href=\"http://www.strawberries-for-strawberry-lovers.com/origin-of-the-word-strawberry.html\" target=\"_blank\">source of this English word\u003c/a> remains a mystery, since the practice of mulching with straw came long after the plant's name emerged. In the \u003ca href=\"https://www.reference.com/food/fruit-member-rose-family-5e1b03960023c218\" target=\"_blank\">rose family\u003c/a>, the genus fragaria (the collective name for these berries) was first grown as a crop in 14th century France and has been a hit ever since. An excellent source of vitamins and minerals, strawberries and their berry brethren recently nudged aside apples, bananas and oranges to become \u003ca href=\"http://fortune.com/2014/11/04/best-selling-fruit-us/\" target=\"_blank\">America's most-consumed fruit\u003c/a>. And that's part of the problem. \u003c/p>\n\u003cp>To meet the American demand for strawberries, \u003ca href=\"http://www.californiastrawberries.com/about_strawberries\" target=\"_blank\">88 percent\u003c/a> of which are cultivated along the California coast, commercial growers have long used \u003ca href=\"https://www.revealnews.org/article/californias-strawberry-industry-is-hooked-on-dangerous-pesticides/\" target=\"_blank\">disturbing techniques\u003c/a> to maximize their production. They \u003ca href=\"https://www.revealnews.org/article-legacy/7-things-to-know-before-you-eat-your-next-strawberry/\" target=\"_blank\">deploy pesticides and fumigants\u003c/a>, the latter stripping anything living from soil before planting. In addition, conventional strawberries have been selectively bred for color, shape, shelf life and resistance to bruising \u003ca href=\"http://www.npr.org/2012/05/17/152944880/bigger-means-better-not-with-strawberries\" target=\"_blank\">rather than great taste\u003c/a>. This year, strawberries for the first time outranked apples as number one on the \"\u003ca href=\"http://www.ewg.org/release/ewg-s-2016-dirty-dozen-list-pesticides-produce-strawberries-most-contaminated-apples-drop\" target=\"_blank\">Dirty Dozen\u003c/a>,\" so named by the Environmental Working Group for fruits and vegetables that are highest in pesticide residue. \u003c/p>\n\u003cfigure id=\"attachment_111168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/strawberry-rows.jpg\" alt=\"Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane.\" width=\"1920\" height=\"1333\" class=\"size-full wp-image-111168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1440x1000.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most horrifying is how many strawberry farmers have been playing a long-term game of musical chairs, \u003ca href=\"https://www.theguardian.com/us-news/2014/nov/10/-sp-california-strawberry-industry-pesticides\" target=\"_blank\">shifting from one dangerous chemical fumigant to another\u003c/a> after each is banned for harming the environment or people. Strawberries are sensitive to soil pathogens, hence the fumigants and pesticides, but a few farmers have long been pushing for a better, healthier solution: \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">growing organic berries\u003c/a>, which is a more expensive crop to grow but a tastier, less worrisome fruit to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Although only nine percent of California's total strawberry production is currently organic, the supply has been increasing significantly in recent years. It's about time, according to Jim Cochran, who was the lone voice in the wilderness back in the '80s when he became the state's first organic strawberry grower. \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, his rustic operation on the coast near Davenport, doesn't just cultivate organic berries but reflects a 30-year quest by Cochran to grow the most completely delicious strawberries possible. \u003c/p>\n\u003cfigure id=\"attachment_111169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Jim-Cochran-2.jpg\" alt=\"Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I concentrate on flavor,\" he says. \"The berries must have the right combination of volatile oils -- for the smell -- and sugars. It's not just about having a sweet strawberry but a strawberry that also has lots of taste.\" He has tried reams of strawberry varieties over the years and has settled on Chandler as the ultimate strawberry. His goal is achieving the whole package: a berry that's lusciously sweet but with a complex, balanced taste reflecting a touch of acid, along with an intense perfume.\u003c/p>\n\u003cp>But the road to outstanding flavor also involves care in not overwatering or overfertilizing. Cochran compares it to growing grapes for fine wines. \"Other people will be growing decent grapes for a decent wine but they'll have more tons per acre. I'm not shooting for high yield but for high taste,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_111171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/u-pickers.jpg\" alt=\"Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another requirement is picking the fruit as ripe as possible and getting these fragile strawberries to consumers quickly for this reason. Thus Swanton berries don't go much beyond the Bay Area, showing up in farmers markets, a few groceries and -- most enjoyably -- as \"\u003ca href=\"http://www.swantonberryfarm.com/upick\" target=\"_blank\">you-pick\u003c/a>\" fruit for those trekking to the gorgeous coast-side locations of Cochran's farm. A side benefit of visiting Swanton Berry Farm is how the intense aroma fills your car on the way home and beckons you to pop these red delights into your mouth.\u003c/p>\n\u003cp>Cochran's season is from April through October, \u003ca href=\"http://www.bloomberg.com/news/articles/2014-01-29/california-farms-going-thirsty-as-drought-burns-5-billion-hole\" target=\"_blank\">hoping that drought\u003c/a> doesn't impact his water-limited operation, as happened in previous years. \"Strawberries are so demanding as a crop,\" he explains. \"They're very management intensive because you've got to watch everything every single day. The fact is that if you grow a strawberry that tastes like cardboard and lasts for two weeks on the shelf, you make more money.\"\u003c/p>\n\u003cfigure id=\"attachment_111170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-berries.jpg\" alt=\"Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor.\" width=\"1920\" height=\"1756\" class=\"size-full wp-image-111170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-800x732.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1440x1317.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1180x1079.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-960x878.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chandler variety favored by Swanton Berry Farm is a particularly low-yield strawberry plant so fewer organic farmers grow it than higher-production varieties like \u003ca href=\"https://myfolia.com/plants/11-strawberry-fragaria-x-ananassa/varieties/19001-albion\" target=\"_blank\">Albion\u003c/a>, which are more plentiful at Bay Area farmers markets. A berry purist, Cochran sniffs at this variety, which produces twice the crop of Chandler, he says. \u003c/p>\n\u003cfigure id=\"attachment_111530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Gia.jpg\" alt=\"Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicious and less-available strawberry variety among organic growers is Seascape. Often candy-sweet, it's a somewhat smaller berry but has gathered such devoted fans among strawberry lovers that they'll show up early at farmers market stands to snag the small supply before it runs out. Gia Matzinger of \u003ca href=\"http://www.greenoakswedding.com/farm/\" target=\"_blank\">Green Oaks Creek Farm\u003c/a> in Pescadero grows Seascapes and Albions, hedging her bets because the Albion variety is a larger producer and is in peak output later in the year while Seascape pops out the most berries in spring, she says. \u003c/p>\n\u003cp>Passion for Seascapes is an ongoing issue for her farm. \"We have a bunch of customers who really prefer the Seascapes so that's been a challenge -- getting people to try the other variety. There aren't as many farmers growing Seascapes,\" says Matzinger. Fortunately, both varieties grown at her farm, a little jewel-box tucked into a mini-valley near the ocean, are quite delicious. \u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those vehement over specific strawberry varieties should keep in mind that the ultimate taste of, say, Albion -- the most common commercial variety among organic farmers in California --can vary a bit from grower to grower. \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> in San Francisco feeds purists by seeking out \u003ca href=\"http://www.biritemarket.com/tag/strawberry-varieties/\" target=\"_blank\">excellent-tasting berries\u003c/a> from farmers, featuring Chandlers from Swanton Berry Farm along with Seascapes from five other coastal growers, as well as some up-and-coming varieties like \u003ca href=\"http://www.degroot-inc.com/product_info.php?products_id=697\" target=\"_blank\">Éclair\u003c/a> and \u003ca href=\"https://www.google.com/patents/USPP22472\" target=\"_blank\">Sweet Ann\u003c/a>. \u003c/p>\n\u003cp>The optimal strategy for strawberry fans is to inquire about the varieties of the fruit grown by the farmers market vendors they patronize to identify favorites, then start seeking out these kinds when shopping at the farm stands. Those with a gardening gene might consider planting Chandler or Seascape or whatever variety they favor, since nurseries typically put varieties on the tag of the strawberry seedlings they sell. There is abundant information online about the \u003ca href=\"http://www.almanac.com/plant/strawberries\" target=\"_blank\">best planting and growing techniques\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-4.jpg\" alt=\"The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability.\" width=\"1920\" height=\"2273\" class=\"size-full wp-image-111536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-400x474.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-800x947.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-768x909.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1440x1705.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1180x1397.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-960x1137.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering the fact that California strawberries are a \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">$2.6 billion industry\u003c/a> according to Bloomberg, it's no surprise that breeding programs seeking to find the perfect berry are an ongoing activity. The \u003ca href=\"http://www.ars.usda.gov/is/kids/plants/story10/strwbrry.html\" target=\"_blank\">U.S. Department of Agriculture\u003c/a> has long funded strawberry breeding projects while ag powerhouse \u003ca href=\"https://www.ucdavis.edu/news/strawberry-breeding-program-backgrounder-historical-timeline/\" target=\"_blank\">U.C. Davis has created many popular varieties\u003c/a> including Albion and Chandler -- the latter released in 1983. \u003c/p>\n\u003cp>Other organizations are funneling resources into developing new berry varieties, most notably \u003ca href=\"http://www.driscolls.com/\" target=\"_blank\">Driscoll's\u003c/a>, the nation's largest player in the berry business. Close to half the organic strawberries purchased in the United States are branded Driscoll's and 34 percent of all strawberries sold, so this family-owned company has \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">30 scientists on the payroll\u003c/a> refining and developing strawberry varieties. They fiddle with berry genetics to create fragaria ananassa that use less water, thrive without chemicals, withstand the rigors of picking and shipping and, of course, taste good. \u003c/p>\n\u003cp>The winners coming out of Driscoll's breeding programs such as \u003ca href=\"https://www.familybusinessmagazine.com/driscoll%E2%80%99s-major-player-berry-market\" target=\"_blank\">Del Rey\u003c/a>, the current most-planted kind for this company, are sent as seedlings to the firm's network of contracted growers, but Driscoll's scientists don't rest; a new variety only \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">lasts about three years\u003c/a> in the fields before being replaced. \u003c/p>\n\u003cfigure id=\"attachment_111532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/White-fraises-des-bois.jpg\" alt=\"Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards.\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-111532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those who relentlessly suss out great-tasting strawberry varieties inevitably encounter the flavor benchmark: the pinkie-sized fraises des bois, which are variously called wild strawberries, alpine strawberries, woodland strawberries, European strawberries or fragaria vesca in botanical terms. Imbued with an intense perfume, these small, sweet, \u003ca href=\"http://fraisesdesbois.com/varieties/\" target=\"_blank\">conical berries can be colored\u003c/a> red, white or pale yellow (the lighter-colored versions are the most intense) and are \u003ca href=\"http://www.smithsonianmag.com/science-nature/meet-fruit-fraises-des-bois-best-strawberry-youve-never-had-180959604/\" target=\"_blank\">magical in the mouth\u003c/a>.\u003c/p>\n\u003cp>Fraises des bois don't actually grow wild here in California, alas, but this strain of berry is closer to the\u003ca href=\"http://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=3609\" target=\"_blank\"> wild variety\u003c/a> that does, which also shares the botanical name fragaria vesca. The native-to-our-state wild strawberries have even smaller, rounder red berries that aren't remotely as flavorful as fraises des bois or fragaria ananassa. Our local wild berries are relatively hearty perennial plants that happily spread via runners and can be an attractive groundcover in a native garden. \u003c/p>\n\u003cfigure id=\"attachment_111534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/wild-CA-strawberry.jpg\" alt=\"Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty.\" width=\"1920\" height=\"1610\" class=\"size-full wp-image-111534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-800x671.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-768x644.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1440x1208.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1180x989.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-960x805.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the delectable version of fragaria vesca, Swanton's Jim Cochran grew tiny fraises des bois years ago after requests from chefs but soon realized the difficulty of this endeavor. \"They're extremely fragile. You must pick them and sell them the same day,\" he reports. Nevertheless, he's still a bit wistful when it comes to their divine characteristics. \"I've tried 25 different varieties and the fraises des bois are definitely more fragrant,\" says Cochran.\u003c/p>\n\u003cp>Nowadays, avid consumers are most likely to encounter these hard-to-find berries on the menus of upscale chefs. \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> has served them over the years and on very rare occasions, they have popped up in markets. The best way to taste these wondrous little berries is to \u003ca href=\"http://fraisesdesbois.com/how-to-grow/\" target=\"_blank\">grow them at home\u003c/a>, either in pots or the ground. They don't like full sun and growing them from seedlings is much easier than from seeds. They'll last for years in a garden when propagating with plant division.\u003c/p>\n\u003cp>Breeding strawberries has been called \"a delicate science,\" which is particularly true with those who would love to cross fraises des bois with cultivated strawberries but have been stymied due to a genetic mismatch between the two strains. To the everlasting appreciation of French gourmets, however, a strawberry breeder named \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/06/18/AR2008061800816.html\" target=\"_blank\">Jacques Marionnet\u003c/a> cracked the code back in 1990, cross-breeding four heirloom varieties and producing a plant that was richly imbued with methyl anthranilate, the volatile compound that gives fraises des bois their alluring perfume. \u003c/p>\n\u003cfigure id=\"attachment_111173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg\" alt=\"Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-111173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States. \u003ccite>(Gabrielle Prisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marionnet's creation is called \u003ca href=\"http://articles.latimes.com/2011/jun/10/food/la-fo-marketwatch-mara-des-bois-20110610\" target=\"_blank\">mara des bois\u003c/a> and offers a rare balance of sweetness and acidity, delivering the musk of wild strawberries and succulent flesh that spreads across your palate like buttery ambrosia. Mara des bois are smaller, uniformly redder and stubbier than ordinary strawberries and are widely cultivated in France. Unfortunately, they are not grown commercially in the United States since they share some of the challenging characteristics of the best-tasting strawberry varieties like delicacy and low yield. \u003c/p>\n\u003cp>Any \u003ca href=\"http://about-france.com/tourism/french-markets.htm\" target=\"_blank\">habitué of the marchés\u003c/a> (farmers markets) of France might well have snagged baskets of ambrosial mara des bois, which are hard to forget once they hit your nose and mouth. While these berries don't show up in stores, seedlings are now available from commercial nurseries for those who prize taste above all when it comes to strawberries. Like fraises des bois, this fine berry variety will reward those who like \u003ca href=\"https://www.whiteflowerfarm.com/how-to-grow-strawberries\" target=\"_blank\">fiddling in the garden\u003c/a> and can last for years through plant division. \u003c/p>\n\u003cp>Clearly, interest in ingredients that taste great is on the upswing in the Bay Area. In fact, the Driscoll's folks are seeing greater willingness among consumers to pay for super-premium strawberry varieties so it's not a stretch to say that more nectarous berries are in our future.\u003c/p>\n\u003cfigure id=\"attachment_111172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jam-jars.jpg\" alt=\"Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands.\" width=\"1920\" height=\"1388\" class=\"size-full wp-image-111172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1440x1041.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com\" target=\"_blank\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>\u003cbr>\nFarm stand: 25 Swanton Rd., Davenport, CA 95017 [\u003ca href=\"https://goo.gl/pnPPy8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOpen daily, 8am-7pm\u003cbr>\nCoastways Ranch u-pick: 640 Highway 1, Pescadero, CA 94060 \u003ca href=\"https://goo.gl/RRe5II\" target=\"_blank\">[Map\u003c/a>]\u003cbr>\nOpen Fri-Sun, 10am-5pm\u003cbr>\nAvailable: Monterey Market, Berkeley; Rainbow Grocery, San Francisco; New Leaf Market, Santa Cruz; and some Whole Foods Markets\u003cbr>\nFarmers markets: Noe Valley (Saturday); Ferry Plaza (Saturday); Berkeley (Tuesday, Saturday); Marin (Thursday, Sunday); Menlo Park (Sunday); Santa Cruz (Wednesday); Aptos/Cabrillo College (Saturday)\u003c/p>\n\u003cp>\u003ca href=\"http://www.greenoakswedding.com/\" target=\"_blank\">\u003cstrong>Green Oaks Creek Farm\u003c/strong>\u003c/a>\u003cbr>\n2060 CA-1, Pescadero, CA 94060\u003cbr>\nTel: (650) 879-1009\u003cbr>\nFarmers markets: Palo Alto (Saturday); San Francisco/Mission Bay (Wednesday)\u003c/p>\n\u003cp>\u003cstrong>Find seeds & seedlings of fraises des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"http://fraisesdesbois.com/\" target=\"_blank\">The Strawberry Store\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Find seedlings of mara des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.noursefarms.com/strawberry-plants/mara-des-bois/\" target=\"_blank\">Nourse Farms\u003c/a>\u003cbr>\n\u003ca href=\"http://www.whiteflowerfarm.com/29205-product.html\" target=\"_blank\">White Flower Farm\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Find seedlings of wild strawberries native to region:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mountainwatch.org/mission-blue-nursery/\" target=\"_blank\">Mission Blue Nursery\u003c/a>\u003cbr>\n3401 Bayshore Blvd., Brisbane, CA 94005 [\u003ca href=\"https://goo.gl/AFXrFI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nQuarterly plant sales or by appointment\u003c/p>\n\n",
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"excerpt": "Strawberries may have moved up into the most popular category of fruit but that doesn't mean all strawberries are equal in the taste -- and health -- department. We present the most delicious, good-for-you varieties along with some unforgettable strawberry cousins to grow at home.\r\n",
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"description": "Strawberries may have moved up into the most popular category of fruit but that doesn't mean all strawberries are equal in the taste -- and health -- department. We present the most delicious, good-for-you varieties along with some unforgettable strawberry cousins to grow at home.\r\n",
"title": "The Most Delectable Strawberries and Where to Find Them in the Bay Area | KQED",
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"headline": "The Most Delectable Strawberries and Where to Find Them in the Bay Area",
"datePublished": "2016-08-17T13:07:05-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Their crimson hue and intoxicating aroma beckon from farmer stands this time of year as the strawberry season chugs along in full swing. But with apologies to Gertrude Stein, a strawberry is not a strawberry is not a strawberry. There's an enormous taste -- and health -- difference between the piles of plastic-encased \u003ca href=\"https://en.wikipedia.org/wiki/Strawberry\" target=\"_blank\">fragaria ananassa\u003c/a> (the modern cultivated strawberry) in the supermarket and what can be found at farmers markets and even one's own backyard, where this \u003ca href=\"http://www.mastergardeners.org/picks/growingStrawberries.html\" target=\"_blank\">fruit isn't too demanding to grow\u003c/a>. \u003c/p>\n\u003cp>Besides sleuthing out the tastiest varieties (like \u003ca href=\"http://homeguides.sfgate.com/interesting-chandler-strawberry-plant-54248.html\" target=\"_blank\">Chandler\u003c/a> and \u003ca href=\"http://homeguides.sfgate.com/grow-seascape-strawberries-42378.html\" target=\"_blank\">Seascape\u003c/a> and sources, strawberry lovers will find ultimate mouth delight in the lesser-known but hugely delicious cousins of this popular fruit like lilliputian \u003ca href=\"https://en.wikipedia.org/wiki/Fragaria_vesca\" target=\"_blank\">fraises des bois\u003c/a> (so-called \"wild strawberries\" that actually aren't wild) and \u003ca href=\"http://davesgarden.com/guides/articles/view/3685\" target=\"_blank\">mara des bois\u003c/a>, a lusciously tasty hybrid widely cultivated in France. But we're getting ahead of ourselves a bit.\u003c/p>\n\u003cfigure id=\"attachment_111167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/fraises-des-bois.jpg\" alt=\"Tiny, conical fraises des bois deliver amazing flavor and aroma.\" width=\"1920\" height=\"1525\" class=\"size-full wp-image-111167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-400x318.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-800x635.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1440x1144.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-1180x937.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/fraises-des-bois-960x763.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tiny, conical fraises des bois deliver amazing flavor and aroma. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Strawberry.\" The \u003ca href=\"http://www.strawberries-for-strawberry-lovers.com/origin-of-the-word-strawberry.html\" target=\"_blank\">source of this English word\u003c/a> remains a mystery, since the practice of mulching with straw came long after the plant's name emerged. In the \u003ca href=\"https://www.reference.com/food/fruit-member-rose-family-5e1b03960023c218\" target=\"_blank\">rose family\u003c/a>, the genus fragaria (the collective name for these berries) was first grown as a crop in 14th century France and has been a hit ever since. An excellent source of vitamins and minerals, strawberries and their berry brethren recently nudged aside apples, bananas and oranges to become \u003ca href=\"http://fortune.com/2014/11/04/best-selling-fruit-us/\" target=\"_blank\">America's most-consumed fruit\u003c/a>. And that's part of the problem. \u003c/p>\n\u003cp>To meet the American demand for strawberries, \u003ca href=\"http://www.californiastrawberries.com/about_strawberries\" target=\"_blank\">88 percent\u003c/a> of which are cultivated along the California coast, commercial growers have long used \u003ca href=\"https://www.revealnews.org/article/californias-strawberry-industry-is-hooked-on-dangerous-pesticides/\" target=\"_blank\">disturbing techniques\u003c/a> to maximize their production. They \u003ca href=\"https://www.revealnews.org/article-legacy/7-things-to-know-before-you-eat-your-next-strawberry/\" target=\"_blank\">deploy pesticides and fumigants\u003c/a>, the latter stripping anything living from soil before planting. In addition, conventional strawberries have been selectively bred for color, shape, shelf life and resistance to bruising \u003ca href=\"http://www.npr.org/2012/05/17/152944880/bigger-means-better-not-with-strawberries\" target=\"_blank\">rather than great taste\u003c/a>. This year, strawberries for the first time outranked apples as number one on the \"\u003ca href=\"http://www.ewg.org/release/ewg-s-2016-dirty-dozen-list-pesticides-produce-strawberries-most-contaminated-apples-drop\" target=\"_blank\">Dirty Dozen\u003c/a>,\" so named by the Environmental Working Group for fruits and vegetables that are highest in pesticide residue. \u003c/p>\n\u003cfigure id=\"attachment_111168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/strawberry-rows.jpg\" alt=\"Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane.\" width=\"1920\" height=\"1333\" class=\"size-full wp-image-111168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1440x1000.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/strawberry-rows-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Commercial strawberry production -- conventional and organic -- always involves wrapping the plant roots, soil and drip irrigation in some sort of plastic or membrane. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most horrifying is how many strawberry farmers have been playing a long-term game of musical chairs, \u003ca href=\"https://www.theguardian.com/us-news/2014/nov/10/-sp-california-strawberry-industry-pesticides\" target=\"_blank\">shifting from one dangerous chemical fumigant to another\u003c/a> after each is banned for harming the environment or people. Strawberries are sensitive to soil pathogens, hence the fumigants and pesticides, but a few farmers have long been pushing for a better, healthier solution: \u003ca href=\"http://civileats.com/2015/01/12/the-future-strawberry-will-the-loss-of-a-major-pesticide-help-the-industry-to-go-green/\" target=\"_blank\">growing organic berries\u003c/a>, which is a more expensive crop to grow but a tastier, less worrisome fruit to eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although only nine percent of California's total strawberry production is currently organic, the supply has been increasing significantly in recent years. It's about time, according to Jim Cochran, who was the lone voice in the wilderness back in the '80s when he became the state's first organic strawberry grower. \u003ca href=\"http://www.swantonberryfarm.com/\" target=\"_blank\">Swanton Berry Farm\u003c/a>, his rustic operation on the coast near Davenport, doesn't just cultivate organic berries but reflects a 30-year quest by Cochran to grow the most completely delicious strawberries possible. \u003c/p>\n\u003cfigure id=\"attachment_111169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Jim-Cochran-2.jpg\" alt=\"Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Jim-Cochran-2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jim Cochran of Swanton Berry Farm was California's first organic strawberry grower and produces some of the tastiest berries in the state. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I concentrate on flavor,\" he says. \"The berries must have the right combination of volatile oils -- for the smell -- and sugars. It's not just about having a sweet strawberry but a strawberry that also has lots of taste.\" He has tried reams of strawberry varieties over the years and has settled on Chandler as the ultimate strawberry. His goal is achieving the whole package: a berry that's lusciously sweet but with a complex, balanced taste reflecting a touch of acid, along with an intense perfume.\u003c/p>\n\u003cp>But the road to outstanding flavor also involves care in not overwatering or overfertilizing. Cochran compares it to growing grapes for fine wines. \"Other people will be growing decent grapes for a decent wine but they'll have more tons per acre. I'm not shooting for high yield but for high taste,\" he notes. \u003c/p>\n\u003cfigure id=\"attachment_111171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/u-pickers.jpg\" alt=\"Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-111171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/u-pickers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picking strawberries in the fields of Swanton Berry Farm has become a popular activity for those seeking great berries at a lower cost along with a fun day by the ocean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another requirement is picking the fruit as ripe as possible and getting these fragile strawberries to consumers quickly for this reason. Thus Swanton berries don't go much beyond the Bay Area, showing up in farmers markets, a few groceries and -- most enjoyably -- as \"\u003ca href=\"http://www.swantonberryfarm.com/upick\" target=\"_blank\">you-pick\u003c/a>\" fruit for those trekking to the gorgeous coast-side locations of Cochran's farm. A side benefit of visiting Swanton Berry Farm is how the intense aroma fills your car on the way home and beckons you to pop these red delights into your mouth.\u003c/p>\n\u003cp>Cochran's season is from April through October, \u003ca href=\"http://www.bloomberg.com/news/articles/2014-01-29/california-farms-going-thirsty-as-drought-burns-5-billion-hole\" target=\"_blank\">hoping that drought\u003c/a> doesn't impact his water-limited operation, as happened in previous years. \"Strawberries are so demanding as a crop,\" he explains. \"They're very management intensive because you've got to watch everything every single day. The fact is that if you grow a strawberry that tastes like cardboard and lasts for two weeks on the shelf, you make more money.\"\u003c/p>\n\u003cfigure id=\"attachment_111170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-berries.jpg\" alt=\"Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor.\" width=\"1920\" height=\"1756\" class=\"size-full wp-image-111170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-800x732.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1440x1317.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-1180x1079.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-berries-960x878.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Deep red, perfectly ripe and intensely flavored, the Chandler variety available from Swanton Berry Farm is lower-yield than the Albion variety that organic growers favor. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chandler variety favored by Swanton Berry Farm is a particularly low-yield strawberry plant so fewer organic farmers grow it than higher-production varieties like \u003ca href=\"https://myfolia.com/plants/11-strawberry-fragaria-x-ananassa/varieties/19001-albion\" target=\"_blank\">Albion\u003c/a>, which are more plentiful at Bay Area farmers markets. A berry purist, Cochran sniffs at this variety, which produces twice the crop of Chandler, he says. \u003c/p>\n\u003cfigure id=\"attachment_111530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Gia.jpg\" alt=\"Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-111530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Gia-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gia Matzinger and her two farming partners grow Seascape and Albion strawberries at Green Oaks Creek in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicious and less-available strawberry variety among organic growers is Seascape. Often candy-sweet, it's a somewhat smaller berry but has gathered such devoted fans among strawberry lovers that they'll show up early at farmers market stands to snag the small supply before it runs out. Gia Matzinger of \u003ca href=\"http://www.greenoakswedding.com/farm/\" target=\"_blank\">Green Oaks Creek Farm\u003c/a> in Pescadero grows Seascapes and Albions, hedging her bets because the Albion variety is a larger producer and is in peak output later in the year while Seascape pops out the most berries in spring, she says. \u003c/p>\n\u003cp>Passion for Seascapes is an ongoing issue for her farm. \"We have a bunch of customers who really prefer the Seascapes so that's been a challenge -- getting people to try the other variety. There aren't as many farmers growing Seascapes,\" says Matzinger. Fortunately, both varieties grown at her farm, a little jewel-box tucked into a mini-valley near the ocean, are quite delicious. \u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those vehement over specific strawberry varieties should keep in mind that the ultimate taste of, say, Albion -- the most common commercial variety among organic farmers in California --can vary a bit from grower to grower. \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a> in San Francisco feeds purists by seeking out \u003ca href=\"http://www.biritemarket.com/tag/strawberry-varieties/\" target=\"_blank\">excellent-tasting berries\u003c/a> from farmers, featuring Chandlers from Swanton Berry Farm along with Seascapes from five other coastal growers, as well as some up-and-coming varieties like \u003ca href=\"http://www.degroot-inc.com/product_info.php?products_id=697\" target=\"_blank\">Éclair\u003c/a> and \u003ca href=\"https://www.google.com/patents/USPP22472\" target=\"_blank\">Sweet Ann\u003c/a>. \u003c/p>\n\u003cp>The optimal strategy for strawberry fans is to inquire about the varieties of the fruit grown by the farmers market vendors they patronize to identify favorites, then start seeking out these kinds when shopping at the farm stands. Those with a gardening gene might consider planting Chandler or Seascape or whatever variety they favor, since nurseries typically put varieties on the tag of the strawberry seedlings they sell. There is abundant information online about the \u003ca href=\"http://www.almanac.com/plant/strawberries\" target=\"_blank\">best planting and growing techniques\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_111531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg\" alt=\"Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero.\" width=\"1920\" height=\"1304\" class=\"size-full wp-image-111531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Green-Oaks-berry-field-960x652.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seascape and Albion strawberries as well as other produce is grown at Green Oaks Creek Farm near the ocean in Pescadero. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Swanton-4.jpg\" alt=\"The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability.\" width=\"1920\" height=\"2273\" class=\"size-full wp-image-111536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-400x474.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-800x947.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-768x909.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1440x1705.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-1180x1397.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Swanton-4-960x1137.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chandler berries from Swanton are found at Bay Area farmers markets as well as markets such as Bi-Rite, Monterey Market and Rainbow Grocery, depending on availability. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Considering the fact that California strawberries are a \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">$2.6 billion industry\u003c/a> according to Bloomberg, it's no surprise that breeding programs seeking to find the perfect berry are an ongoing activity. The \u003ca href=\"http://www.ars.usda.gov/is/kids/plants/story10/strwbrry.html\" target=\"_blank\">U.S. Department of Agriculture\u003c/a> has long funded strawberry breeding projects while ag powerhouse \u003ca href=\"https://www.ucdavis.edu/news/strawberry-breeding-program-backgrounder-historical-timeline/\" target=\"_blank\">U.C. Davis has created many popular varieties\u003c/a> including Albion and Chandler -- the latter released in 1983. \u003c/p>\n\u003cp>Other organizations are funneling resources into developing new berry varieties, most notably \u003ca href=\"http://www.driscolls.com/\" target=\"_blank\">Driscoll's\u003c/a>, the nation's largest player in the berry business. Close to half the organic strawberries purchased in the United States are branded Driscoll's and 34 percent of all strawberries sold, so this family-owned company has \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">30 scientists on the payroll\u003c/a> refining and developing strawberry varieties. They fiddle with berry genetics to create fragaria ananassa that use less water, thrive without chemicals, withstand the rigors of picking and shipping and, of course, taste good. \u003c/p>\n\u003cp>The winners coming out of Driscoll's breeding programs such as \u003ca href=\"https://www.familybusinessmagazine.com/driscoll%E2%80%99s-major-player-berry-market\" target=\"_blank\">Del Rey\u003c/a>, the current most-planted kind for this company, are sent as seedlings to the firm's network of contracted growers, but Driscoll's scientists don't rest; a new variety only \u003ca href=\"http://www.bloomberg.com/news/features/2015-07-29/how-driscoll-s-is-hacking-the-strawberry-of-the-future\" target=\"_blank\">lasts about three years\u003c/a> in the fields before being replaced. \u003c/p>\n\u003cfigure id=\"attachment_111532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/White-fraises-des-bois.jpg\" alt=\"Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards.\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-111532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/White-fraises-des-bois-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pinky-sized white and pale yellow fraises des bois could be the most delicious strawberries grown but are exceedingly difficult to find for sale so some berry lovers plant them in their yards. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those who relentlessly suss out great-tasting strawberry varieties inevitably encounter the flavor benchmark: the pinkie-sized fraises des bois, which are variously called wild strawberries, alpine strawberries, woodland strawberries, European strawberries or fragaria vesca in botanical terms. Imbued with an intense perfume, these small, sweet, \u003ca href=\"http://fraisesdesbois.com/varieties/\" target=\"_blank\">conical berries can be colored\u003c/a> red, white or pale yellow (the lighter-colored versions are the most intense) and are \u003ca href=\"http://www.smithsonianmag.com/science-nature/meet-fruit-fraises-des-bois-best-strawberry-youve-never-had-180959604/\" target=\"_blank\">magical in the mouth\u003c/a>.\u003c/p>\n\u003cp>Fraises des bois don't actually grow wild here in California, alas, but this strain of berry is closer to the\u003ca href=\"http://www.calflora.org/cgi-bin/species_query.cgi?where-calrecnum=3609\" target=\"_blank\"> wild variety\u003c/a> that does, which also shares the botanical name fragaria vesca. The native-to-our-state wild strawberries have even smaller, rounder red berries that aren't remotely as flavorful as fraises des bois or fragaria ananassa. Our local wild berries are relatively hearty perennial plants that happily spread via runners and can be an attractive groundcover in a native garden. \u003c/p>\n\u003cfigure id=\"attachment_111534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/wild-CA-strawberry.jpg\" alt=\"Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty.\" width=\"1920\" height=\"1610\" class=\"size-full wp-image-111534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-800x671.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-768x644.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1440x1208.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-1180x989.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/wild-CA-strawberry-960x805.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry plants do grow wild in Northern California but the small, round fruit of this native variety isn't particularly tasty. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the delectable version of fragaria vesca, Swanton's Jim Cochran grew tiny fraises des bois years ago after requests from chefs but soon realized the difficulty of this endeavor. \"They're extremely fragile. You must pick them and sell them the same day,\" he reports. Nevertheless, he's still a bit wistful when it comes to their divine characteristics. \"I've tried 25 different varieties and the fraises des bois are definitely more fragrant,\" says Cochran.\u003c/p>\n\u003cp>Nowadays, avid consumers are most likely to encounter these hard-to-find berries on the menus of upscale chefs. \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> has served them over the years and on very rare occasions, they have popped up in markets. The best way to taste these wondrous little berries is to \u003ca href=\"http://fraisesdesbois.com/how-to-grow/\" target=\"_blank\">grow them at home\u003c/a>, either in pots or the ground. They don't like full sun and growing them from seedlings is much easier than from seeds. They'll last for years in a garden when propagating with plant division.\u003c/p>\n\u003cp>Breeding strawberries has been called \"a delicate science,\" which is particularly true with those who would love to cross fraises des bois with cultivated strawberries but have been stymied due to a genetic mismatch between the two strains. To the everlasting appreciation of French gourmets, however, a strawberry breeder named \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2008/06/18/AR2008061800816.html\" target=\"_blank\">Jacques Marionnet\u003c/a> cracked the code back in 1990, cross-breeding four heirloom varieties and producing a plant that was richly imbued with methyl anthranilate, the volatile compound that gives fraises des bois their alluring perfume. \u003c/p>\n\u003cfigure id=\"attachment_111173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg\" alt=\"Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-111173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mara-des-bois-in-French-market-960x636.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Voluptuous mara des bois combine the perfume of fraises des bois but have a larger size and are cultivated in France, where they show up in some farmers markets. They are now available as seedlings for home gardeners in the United States. \u003ccite>(Gabrielle Prisi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marionnet's creation is called \u003ca href=\"http://articles.latimes.com/2011/jun/10/food/la-fo-marketwatch-mara-des-bois-20110610\" target=\"_blank\">mara des bois\u003c/a> and offers a rare balance of sweetness and acidity, delivering the musk of wild strawberries and succulent flesh that spreads across your palate like buttery ambrosia. Mara des bois are smaller, uniformly redder and stubbier than ordinary strawberries and are widely cultivated in France. Unfortunately, they are not grown commercially in the United States since they share some of the challenging characteristics of the best-tasting strawberry varieties like delicacy and low yield. \u003c/p>\n\u003cp>Any \u003ca href=\"http://about-france.com/tourism/french-markets.htm\" target=\"_blank\">habitué of the marchés\u003c/a> (farmers markets) of France might well have snagged baskets of ambrosial mara des bois, which are hard to forget once they hit your nose and mouth. While these berries don't show up in stores, seedlings are now available from commercial nurseries for those who prize taste above all when it comes to strawberries. Like fraises des bois, this fine berry variety will reward those who like \u003ca href=\"https://www.whiteflowerfarm.com/how-to-grow-strawberries\" target=\"_blank\">fiddling in the garden\u003c/a> and can last for years through plant division. \u003c/p>\n\u003cp>Clearly, interest in ingredients that taste great is on the upswing in the Bay Area. In fact, the Driscoll's folks are seeing greater willingness among consumers to pay for super-premium strawberry varieties so it's not a stretch to say that more nectarous berries are in our future.\u003c/p>\n\u003cfigure id=\"attachment_111172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jam-jars.jpg\" alt=\"Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands.\" width=\"1920\" height=\"1388\" class=\"size-full wp-image-111172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1440x1041.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jam-jars-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swanton Berry Farm produces jam made from its fantastic fruit, which is often available at its farmers market stands. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.swantonberryfarm.com\" target=\"_blank\">\u003cstrong>Swanton Berry Farm\u003c/strong>\u003c/a>\u003cbr>\nFarm stand: 25 Swanton Rd., Davenport, CA 95017 [\u003ca href=\"https://goo.gl/pnPPy8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOpen daily, 8am-7pm\u003cbr>\nCoastways Ranch u-pick: 640 Highway 1, Pescadero, CA 94060 \u003ca href=\"https://goo.gl/RRe5II\" target=\"_blank\">[Map\u003c/a>]\u003cbr>\nOpen Fri-Sun, 10am-5pm\u003cbr>\nAvailable: Monterey Market, Berkeley; Rainbow Grocery, San Francisco; New Leaf Market, Santa Cruz; and some Whole Foods Markets\u003cbr>\nFarmers markets: Noe Valley (Saturday); Ferry Plaza (Saturday); Berkeley (Tuesday, Saturday); Marin (Thursday, Sunday); Menlo Park (Sunday); Santa Cruz (Wednesday); Aptos/Cabrillo College (Saturday)\u003c/p>\n\u003cp>\u003ca href=\"http://www.greenoakswedding.com/\" target=\"_blank\">\u003cstrong>Green Oaks Creek Farm\u003c/strong>\u003c/a>\u003cbr>\n2060 CA-1, Pescadero, CA 94060\u003cbr>\nTel: (650) 879-1009\u003cbr>\nFarmers markets: Palo Alto (Saturday); San Francisco/Mission Bay (Wednesday)\u003c/p>\n\u003cp>\u003cstrong>Find seeds & seedlings of fraises des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"http://fraisesdesbois.com/\" target=\"_blank\">The Strawberry Store\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Find seedlings of mara des bois:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.noursefarms.com/strawberry-plants/mara-des-bois/\" target=\"_blank\">Nourse Farms\u003c/a>\u003cbr>\n\u003ca href=\"http://www.whiteflowerfarm.com/29205-product.html\" target=\"_blank\">White Flower Farm\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Find seedlings of wild strawberries native to region:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mountainwatch.org/mission-blue-nursery/\" target=\"_blank\">Mission Blue Nursery\u003c/a>\u003cbr>\n3401 Bayshore Blvd., Brisbane, CA 94005 [\u003ca href=\"https://goo.gl/AFXrFI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nQuarterly plant sales or by appointment\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crime In The Fields: How Monsanto And Scofflaw Farmers Hurt Soybeans In Arkansas",
"title": "Crime In The Fields: How Monsanto And Scofflaw Farmers Hurt Soybeans In Arkansas",
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"content": "\u003cp>When agricultural extension agent Tom Barber drives the country roads of eastern Arkansas this summer, his trained eye can spot the damage: soybean leaves contorted into cup-like shapes.\u003c/p>\n\u003cp>He's \u003ca href=\"http://www.arkansas-crops.com/2016/07/07/dicamba-potential-soybean/\">seeing\u003c/a> it in field after field. Similar damage is turning up in Tennessee and in the \"boot-heel\" region of Missouri. Tens of thousands of acres are affected.\u003c/p>\n\u003cp>This is no natural phenomenon of weather or disease. It's almost certainly the result of a crime. The disfigured leaves are evidence that a neighboring farmer sprayed a herbicide called \u003ca href=\"http://npic.orst.edu/factsheets/dicamba_gen.html\">dicamba\u003c/a>, probably in violation of the law.\u003c/p>\n\u003cp>Dicamba has been around for decades, and it is notorious for a couple of things: It vaporizes quickly and blows with the wind. And it's especially toxic to soybeans, even at ridiculously low concentrations.\u003c/p>\n\u003cp>Damage from drifting pesticides isn't unfamiliar to farmers. But the reason for this year's plague of dicamba damage is unprecedented. \"I've never seen anything like this before,\" says \u003ca href=\"http://personnel-directory.uaex.edu/People/uaex905809/Robert-Scott\">Bob Scott\u003c/a>, a weed specialist from the University of Arkansas. \"This is a unique situation that Monsanto created.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The story starts with Monsanto because the St. Louis-based biotech giant launched, this year, an updated version of its herbicide-tolerant soybean seeds. This new \u003ca href=\"http://www.monsanto.com/products/pages/roundup-ready-2-xtend-soybeans.aspx\">version\u003c/a>, which Monsanto calls \"Xtend,\" isn't just engineered to tolerate sprays of glyphosate, aka Roundup. It's also immune to dicamba.\u003c/p>\n\u003cp>Monsanto created dicamba-resistant soybeans (and cotton) in an effort to stay a step ahead of the weeds. The strategy of planting Roundup-resistant crops and spraying Roundup to kill weeds isn't working so well anymore, because weeds have evolved resistance to glyphosate. Adding genes for dicamba resistance, so the thinking went, would give farmers the option of spraying dicamba as well, which would clear out the weeds that survive glyphosate.\u003c/p>\n\u003cp>There was just one hitch in the plan. A very big hitch, as it turned out. The Environmental Protection Agency has not yet approved the new dicamba weedkiller that Monsanto created for farmers to spray on its new dicamba-resistant crops. That new formulation of dicamba, according to Monsanto, has been formulated so that it won't vaporize as easily, and won't be as likely to harm neighboring crops. If the EPA approves the new weedkiller, it may impose restrictions on how and when the chemical may be used.\u003c/p>\n\u003cp>But, Monsanto went ahead and started selling its dicamba-resistant soybeans before this herbicide was approved. It gave farmers a new weed-killing tool that they couldn't legally use.\u003c/p>\n\u003cp>Monsanto says it did so because these seeds weren't just resistant to dicamba; they also offered higher yields, which farmers wanted. In an email to The Salt, Phil Miller, Monsanto's vice president for global regulatory and government affairs, wrote that \"there's incredible value in the Xtend technology independent of herbicide applications: There is great demand for strong yield performance and our latest industry leading genetics.\" Monsanto says it also made it clear to farmers that they were not allowed to spray dicamba on these dicamba-resistant beans.\u003c/p>\n\u003cp>Farmers themselves, however, may have had other ideas. Robert Goodson, an agricultural extension agent in Phillips County, Ark., believes that some farmers were hoping that the EPA would approve the new dicamba weedkiller in the course of the growing season, so they'd get to spray it over their crops.\u003c/p>\n\u003cp>Or maybe some farmers secretly intended to violate the law, using regular old dicamba, even without EPA approval.\u003c/p>\n\u003cp>Farmers in this part of the country are struggling to control a weed called Palmer amaranth, also known as pigweed. Many of the weedkillers they've used in the past don't work anymore. Weed expert Bob Scott says they're desperate for new tools. \"If we didn't need this so bad, we wouldn't be having this conversation,\" he says.\u003c/p>\n\u003cp>\"Maybe in the back of their mind they thought, 'Well, I'm not going to hurt anything if I do [spray dicamba],' \" says Tom Barber. \"Some of these guys may have thought they didn't have an option, they had to use dicamba or they'd lose the crop. I don't know what they were thinking.\"\u003c/p>\n\u003cp>Whatever the original motivation for buying Xtend seed, some scofflaw farmers did try to take advantage of it by spraying dicamba on their soybean fields. Swaths of vulnerable soybeans on neighboring fields are \u003ca href=\"http://deltafarmpress.com/soybeans/dicamba-drift-incidents-have-ripple-effect?page=1\">showing\u003c/a> the damage. \"There's a tremendous amount of injury on soybean fields,\" says Barber. There also are reports of damage to vegetable crops.\u003c/p>\n\u003cp>Barber says farmers whose fields are damaged are especially angry, because they're already under economic stress because of low crop prices. \"They see their soybeans out there all cupped up and stunted, their reaction is not good,\" Barber says. \"We've seen cases of herbicide drift before. Usually the farmers work it out among themselves. But it's getting to the point now, it's made a lot of farmers upset with their neighbors. It's an unfortunate thing.\"\u003c/p>\n\u003cp>More than 100 farmers in Missouri have filed formal complaints with the state's Department of Agriculture. In Arkansas, 25 complaints have been filed. If investigators decide that a farmer has sprayed dicamba illegally, the farmer can be fined. In Arkansas, the maximum fine for a violation is $1,000, but \"our fines aren't stopping them,\" says Susie Nichols, who is in charge of pesticide regulation for Arkansas. State regulators are considering raising that to $5,000 or even more.\u003c/p>\n\u003cp>Nichols says the Arkansas Plant Board also is considering new regulations that could drastically restrict the use of dicamba, even if the EPA does approve the use of Monsanto's new and reformulated version.\u003c/p>\n\u003cp>Weed scientists from the University of Arkansas believe that the new version of dicamba also could damage nearby soybean fields. So if any farmers are permitted to use it on soybeans, other farmers may be forced to buy Monsanto's dicamba-resistant soybean varieties just to protect themselves.\u003c/p>\n\u003cp>According to Barber, that threat is adding to farmers' frustration. \"They're afraid that they're not going to be able to grow what they want to grow. They're afraid that they're going to be forced to go with that technology.\"\u003c/p>\n\u003cp>There's one final and, for farmers, unwelcome twist to this story. If they do manage to limit dicamba's collateral damage, and start to use it widely, there's new \u003ca href=\"http://www.uaex.edu/media-resources/news/january2016/01-26-2016-Ark-Pigweed-Dicamba.aspx\">evidence\u003c/a> that the chemical may quickly become ineffective.\u003c/p>\n\u003cp>\u003ca href=\"http://www.weedsummit.ca/speakers/jason-norsworthy\">Jason Norsworthy\u003c/a>, a weed expert at the University of Arkansas, wanted to see if pigweed could evolve resistance to dicamba. In a greenhouse, he sprayed pigweed plants with light doses of dicamba — not enough to kill most of the plants, but enough to give an advantage to any individual plants that might be slightly resistant to the herbicide. He recovered seeds from surviving plants and repeated the process. After just three generations, he found pigweed plants that were able to survive full-dose sprays of dicamba. Most likely, the same process would occur rather quickly in field conditions, leaving farmers once again desperate for a new solution to their pigweed problem.\u003c/p>\n\u003cp>Extension agent Robert Goodson says that in the long run, farmers in Arkansas may be forced to take a different approach to managing weeds, probably by growing different crops. Instead of soybeans, farmers may grow more sorghum, rice or other crops. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When agricultural extension agent Tom Barber drives the country roads of eastern Arkansas this summer, his trained eye can spot the damage: soybean leaves contorted into cup-like shapes.\u003c/p>\n\u003cp>He's \u003ca href=\"http://www.arkansas-crops.com/2016/07/07/dicamba-potential-soybean/\">seeing\u003c/a> it in field after field. Similar damage is turning up in Tennessee and in the \"boot-heel\" region of Missouri. Tens of thousands of acres are affected.\u003c/p>\n\u003cp>This is no natural phenomenon of weather or disease. It's almost certainly the result of a crime. The disfigured leaves are evidence that a neighboring farmer sprayed a herbicide called \u003ca href=\"http://npic.orst.edu/factsheets/dicamba_gen.html\">dicamba\u003c/a>, probably in violation of the law.\u003c/p>\n\u003cp>Dicamba has been around for decades, and it is notorious for a couple of things: It vaporizes quickly and blows with the wind. And it's especially toxic to soybeans, even at ridiculously low concentrations.\u003c/p>\n\u003cp>Damage from drifting pesticides isn't unfamiliar to farmers. But the reason for this year's plague of dicamba damage is unprecedented. \"I've never seen anything like this before,\" says \u003ca href=\"http://personnel-directory.uaex.edu/People/uaex905809/Robert-Scott\">Bob Scott\u003c/a>, a weed specialist from the University of Arkansas. \"This is a unique situation that Monsanto created.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The story starts with Monsanto because the St. Louis-based biotech giant launched, this year, an updated version of its herbicide-tolerant soybean seeds. This new \u003ca href=\"http://www.monsanto.com/products/pages/roundup-ready-2-xtend-soybeans.aspx\">version\u003c/a>, which Monsanto calls \"Xtend,\" isn't just engineered to tolerate sprays of glyphosate, aka Roundup. It's also immune to dicamba.\u003c/p>\n\u003cp>Monsanto created dicamba-resistant soybeans (and cotton) in an effort to stay a step ahead of the weeds. The strategy of planting Roundup-resistant crops and spraying Roundup to kill weeds isn't working so well anymore, because weeds have evolved resistance to glyphosate. Adding genes for dicamba resistance, so the thinking went, would give farmers the option of spraying dicamba as well, which would clear out the weeds that survive glyphosate.\u003c/p>\n\u003cp>There was just one hitch in the plan. A very big hitch, as it turned out. The Environmental Protection Agency has not yet approved the new dicamba weedkiller that Monsanto created for farmers to spray on its new dicamba-resistant crops. That new formulation of dicamba, according to Monsanto, has been formulated so that it won't vaporize as easily, and won't be as likely to harm neighboring crops. If the EPA approves the new weedkiller, it may impose restrictions on how and when the chemical may be used.\u003c/p>\n\u003cp>But, Monsanto went ahead and started selling its dicamba-resistant soybeans before this herbicide was approved. It gave farmers a new weed-killing tool that they couldn't legally use.\u003c/p>\n\u003cp>Monsanto says it did so because these seeds weren't just resistant to dicamba; they also offered higher yields, which farmers wanted. In an email to The Salt, Phil Miller, Monsanto's vice president for global regulatory and government affairs, wrote that \"there's incredible value in the Xtend technology independent of herbicide applications: There is great demand for strong yield performance and our latest industry leading genetics.\" Monsanto says it also made it clear to farmers that they were not allowed to spray dicamba on these dicamba-resistant beans.\u003c/p>\n\u003cp>Farmers themselves, however, may have had other ideas. Robert Goodson, an agricultural extension agent in Phillips County, Ark., believes that some farmers were hoping that the EPA would approve the new dicamba weedkiller in the course of the growing season, so they'd get to spray it over their crops.\u003c/p>\n\u003cp>Or maybe some farmers secretly intended to violate the law, using regular old dicamba, even without EPA approval.\u003c/p>\n\u003cp>Farmers in this part of the country are struggling to control a weed called Palmer amaranth, also known as pigweed. Many of the weedkillers they've used in the past don't work anymore. Weed expert Bob Scott says they're desperate for new tools. \"If we didn't need this so bad, we wouldn't be having this conversation,\" he says.\u003c/p>\n\u003cp>\"Maybe in the back of their mind they thought, 'Well, I'm not going to hurt anything if I do [spray dicamba],' \" says Tom Barber. \"Some of these guys may have thought they didn't have an option, they had to use dicamba or they'd lose the crop. I don't know what they were thinking.\"\u003c/p>\n\u003cp>Whatever the original motivation for buying Xtend seed, some scofflaw farmers did try to take advantage of it by spraying dicamba on their soybean fields. Swaths of vulnerable soybeans on neighboring fields are \u003ca href=\"http://deltafarmpress.com/soybeans/dicamba-drift-incidents-have-ripple-effect?page=1\">showing\u003c/a> the damage. \"There's a tremendous amount of injury on soybean fields,\" says Barber. There also are reports of damage to vegetable crops.\u003c/p>\n\u003cp>Barber says farmers whose fields are damaged are especially angry, because they're already under economic stress because of low crop prices. \"They see their soybeans out there all cupped up and stunted, their reaction is not good,\" Barber says. \"We've seen cases of herbicide drift before. Usually the farmers work it out among themselves. But it's getting to the point now, it's made a lot of farmers upset with their neighbors. It's an unfortunate thing.\"\u003c/p>\n\u003cp>More than 100 farmers in Missouri have filed formal complaints with the state's Department of Agriculture. In Arkansas, 25 complaints have been filed. If investigators decide that a farmer has sprayed dicamba illegally, the farmer can be fined. In Arkansas, the maximum fine for a violation is $1,000, but \"our fines aren't stopping them,\" says Susie Nichols, who is in charge of pesticide regulation for Arkansas. State regulators are considering raising that to $5,000 or even more.\u003c/p>\n\u003cp>Nichols says the Arkansas Plant Board also is considering new regulations that could drastically restrict the use of dicamba, even if the EPA does approve the use of Monsanto's new and reformulated version.\u003c/p>\n\u003cp>Weed scientists from the University of Arkansas believe that the new version of dicamba also could damage nearby soybean fields. So if any farmers are permitted to use it on soybeans, other farmers may be forced to buy Monsanto's dicamba-resistant soybean varieties just to protect themselves.\u003c/p>\n\u003cp>According to Barber, that threat is adding to farmers' frustration. \"They're afraid that they're not going to be able to grow what they want to grow. They're afraid that they're going to be forced to go with that technology.\"\u003c/p>\n\u003cp>There's one final and, for farmers, unwelcome twist to this story. If they do manage to limit dicamba's collateral damage, and start to use it widely, there's new \u003ca href=\"http://www.uaex.edu/media-resources/news/january2016/01-26-2016-Ark-Pigweed-Dicamba.aspx\">evidence\u003c/a> that the chemical may quickly become ineffective.\u003c/p>\n\u003cp>\u003ca href=\"http://www.weedsummit.ca/speakers/jason-norsworthy\">Jason Norsworthy\u003c/a>, a weed expert at the University of Arkansas, wanted to see if pigweed could evolve resistance to dicamba. In a greenhouse, he sprayed pigweed plants with light doses of dicamba — not enough to kill most of the plants, but enough to give an advantage to any individual plants that might be slightly resistant to the herbicide. He recovered seeds from surviving plants and repeated the process. After just three generations, he found pigweed plants that were able to survive full-dose sprays of dicamba. Most likely, the same process would occur rather quickly in field conditions, leaving farmers once again desperate for a new solution to their pigweed problem.\u003c/p>\n\u003cp>Extension agent Robert Goodson says that in the long run, farmers in Arkansas may be forced to take a different approach to managing weeds, probably by growing different crops. Instead of soybeans, farmers may grow more sorghum, rice or other crops. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Inside The Lives Of Farmworkers: Top 5 Lessons I Learned On The Ground",
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"content": "\u003cp>Most of us — and by \"us,\" I mean urban and suburban consumers like me — don't usually get to meet the people who pick our apples, oranges or strawberries.\u003c/p>\n\u003cp>So about a year ago, I decided to launch a series of stories about the people who harvest some of America's iconic seasonal foods. Many of these workers move from place to place, following the seasons.\u003c/p>\n\u003cp>I visited workers who were harvesting \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/23/448579214/inside-the-life-of-an-apple-picker\">apples\u003c/a> in Pennsylvania, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457203127/behind-your-holiday-sweet-potato-dish-hard-work-in-the-fields\">sweet potatoes\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/07/13/484015376/for-pickers-blueberries-mean-easier-labor-but-more-upheaval\">blueberries\u003c/a> in North Carolina, and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/28/464453958/guest-workers-legal-yet-not-quite-free-pick-floridas-oranges\">oranges\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/21/470424834/in-florida-strawberry-fields-are-not-forever\">strawberries\u003c/a> in Florida. In each place, I also talked to farmers who own those crops and hire the workers.\u003c/p>\n\u003cp>I set a couple of rules for myself. I wouldn't contact workers through their employers, and I would not use them simply as stage props in stories about current political debates — such as the arguments over immigration, or pesticides, or minimum-wage rules. These were supposed to be stories about people and places, not government policies.\u003c/p>\n\u003cp>I got a lot of help from several groups that provide services to farmworkers and their families: \u003ca href=\"http://www.ecmhsp.org/\">East Coast Migrant Head Start Project\u003c/a>; \u003ca href=\"https://www.rcma.org/index.html\">Redlands Christian Migrant Association\u003c/a>; and \u003ca href=\"http://www.frls.org/\">Florida Rural Legal Services\u003c/a>. People at these organizations put me in touch with farmworker families.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what did I learn? Here's a short list.\u003c/p>\n\u003cp>\u003cstrong>1. It's a hard life, but there's more to it than hardship.\u003c/strong>\u003c/p>\n\u003cp>There's no question that the life of a farmworker is tough — especially those who migrate from place to place, following the harvest. They move from one temporary home to another, carrying everything they own with them. The work is physically exhausting, poorly paid, and on top of that, it's completely uncertain. At any moment, workers can be told that they're not needed anymore. More than one farm employer has told me, \"Nobody wants their child to be a farmworker.\"\u003c/p>\n\u003cp>None of that is particularly surprising. It fits with a familiar image of farmworkers that goes back at least to \u003cem>The Grapes of Wrath.\u003c/em> What did surprise me was how many of them told me that they enjoyed the work.\u003c/p>\n\u003cp>The apple orchard is \"a free environment,\" Jose Martinez told me. \"You can express yourself, you can say anything you want.\" Several farmworkers told me that they were proud of their ability to do this work. They were good at it, and they knew it.\u003c/p>\n\u003cp>\u003cstrong>2. The big difficulty is not so much low wages — it's sporadic work.\u003c/strong>\u003c/p>\n\u003cp>Farmworkers typically get paid by the pound, and the hourly wage, when they're working, sometimes isn't too shabby. Workers harvesting apples and blueberries, in particular, told me that when they were working fast and the trees or bushes were full of fruit, they could earn more than $20 an hour. As any freelancer or independent contractor knows, though, it's the time when you're not working that kills you.\u003c/p>\n\u003cp>When I visited Nabor Segundo and his wife, Rosalia Morales, they hadn't been able to harvest sweet potatoes on that day because it was raining and the ground was too wet. So they didn't get paid for that day. There can be days or entire weeks without work, when one crop is finished and the next one isn't yet ready for harvest.\u003c/p>\n\u003cp>For many farmworkers, a guarantee of steady work in one place could be more attractive than a small boost in their pay per hour.\u003c/p>\n\u003cp>\u003cstrong>3. The shortage of farmworkers is real.\u003c/strong>\u003c/p>\n\u003cp>Fruit and vegetable farmers across the country are complaining about a growing shortage of farm laborers. The shortage is largely due to a slowdown in immigration from Mexico. From time to time, there are predictions of disaster, with crops rotting in the fields because there aren't enough people to harvest them.\u003c/p>\n\u003cp>In theory, this should force employers to compete for scarce workers, perhaps by offering higher wages. In fact, farm wages are rising in some places, though not dramatically.\u003c/p>\n\u003cp>Farmers often argue that they can't afford to pay their workers more because they're competing against vegetable growers abroad, for instance in Mexico. They say that the U.S. has a choice: It can either import more farmworkers, keeping wages here low, or it will end up importing food from low-wage Mexican farms instead. So these farmers have been pushing for a new \"guest worker\" program that would allow them to bring in additional foreign workers.\u003c/p>\n\u003cp>Based on my conversations with workers, the choice is not quite that stark. Farmers are able to compete for workers, and some already are doing so. Workers told me about apple and strawberry growers who were known for paying well, providing good housing, and treating their workers fairly. Those farmers had little problem finding enough workers.\u003c/p>\n\u003cp>Philip Martin, an economist at the University of California, Davis, who's spent his professional life studying farm labor markets, says employers are adapting to the worker shortage in four different ways: offering incentives to workers and treating them better; bringing in technologies (like conveyor belts in the fields) that allow fewer workers to do the same amount of work; replacing workers with machines; and bringing in foreign workers using special visas, called H-2A visas, that are available for seasonal farm labor. The number of these \"guest workers\" has been increasing sharply in recent years. Martin estimates that they now account for 10 percent of \"long-season jobs on crop farms.\" They represent the majority of workers in Florida's citrus groves and North Carolina's sweet potato fields.\u003c/p>\n\u003cp>\u003cstrong>4. That elephant sitting in the corner is legal status, aka \"papers.\"\u003c/strong>\u003c/p>\n\u003cp>These stories were about food and the people who harvest it, not immigration policy. I didn't generally ask these workers whether they were in the country legally — just as I don't generally ask scientists or corporate executives about their immigration status when I interview them.\u003c/p>\n\u003cp>For many listeners and readers, though, this was the most important question. They filled the comments sections on these stories with commentary about U.S. immigration policies and debated whether those workers — whom they assumed were in the U.S. illegally — should be here at all.\u003c/p>\n\u003cp>In fact, it's an important question for those workers, too. It came up repeatedly in our conversations, unprompted, because it affects their ability to find housing, education and work. They mentioned the fear of getting stopped by police, because some workers don't have a driver's license. (In most states, you can't get a driver's license if you don't have the legal right to be in the country.) A few workers didn't want me to mention their full names. Some workers noted that their children are citizens, while they aren't.\u003c/p>\n\u003cp>In fact, it's pretty obvious, once you start spending time in the fields, that much of the American food system rests on a tacit agreement to disregard the law. Workers present Social Security cards that are not their own. Employers accept those cards while assuming that some of those documents are not valid.\u003c/p>\n\u003cp>There's one category of worker that's often held up as an above-board alternative. These are the \"guest workers\" who are in the country temporarily on H-2A visas. Yet I realized, when I actually visited farms that employed those workers, that some of those farms also are disregarding immigration rules.\u003c/p>\n\u003cp>Before arranging the visas for H-2A workers, employers are supposed to advertise those jobs and offer them to any domestic American workers who are willing to take them. In reality, some farms now rely almost completely on H-2A workers, and they don't appear to be trying very hard to hire anyone else.\u003c/p>\n\u003cp>\u003cstrong>5. There are fewer families on the move.\u003c/strong>\u003c/p>\n\u003cp>At some of the Head Start centers that I visited, the number of migrant children enrolled has been declining. It's a sign that the lives of farmworkers are evolving.\u003c/p>\n\u003cp>According to a regular survey conducted by the U.S. Department of Labor, the percentage of farmworkers who were \"settled\" in one community has been rising steadily in recent years, reaching 78 percent in 2012. That's up from 42 percent in 1998, when there was a surge of \"newcomers\" who had recently entered the country from Mexico. The percentage of farmworkers in this \"newcomer\" category has fallen from 20 percent in 2000 to just 2 percent in 2012. There's no longer a stream of new workers arriving from Mexico.\u003c/p>\n\u003cp>According to Martin, the increasingly settled farmworker population is part of the reason why farms in some areas are having a hard time finding workers: Those workers aren't willing to make the trip anymore.\u003c/p>\n\u003cp>In many ways, it's a positive trend. Farmworkers are settling into communities and establishing local connections. They're less likely to be hidden away in isolated \"work camps\" in far corners of orchards and fields. Bit by bit, those workers are coming out of the shadows of the American food economy. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most of us — and by \"us,\" I mean urban and suburban consumers like me — don't usually get to meet the people who pick our apples, oranges or strawberries.\u003c/p>\n\u003cp>So about a year ago, I decided to launch a series of stories about the people who harvest some of America's iconic seasonal foods. Many of these workers move from place to place, following the seasons.\u003c/p>\n\u003cp>I visited workers who were harvesting \u003ca href=\"http://www.npr.org/sections/thesalt/2015/10/23/448579214/inside-the-life-of-an-apple-picker\">apples\u003c/a> in Pennsylvania, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/24/457203127/behind-your-holiday-sweet-potato-dish-hard-work-in-the-fields\">sweet potatoes\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/07/13/484015376/for-pickers-blueberries-mean-easier-labor-but-more-upheaval\">blueberries\u003c/a> in North Carolina, and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/28/464453958/guest-workers-legal-yet-not-quite-free-pick-floridas-oranges\">oranges\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/21/470424834/in-florida-strawberry-fields-are-not-forever\">strawberries\u003c/a> in Florida. In each place, I also talked to farmers who own those crops and hire the workers.\u003c/p>\n\u003cp>I set a couple of rules for myself. I wouldn't contact workers through their employers, and I would not use them simply as stage props in stories about current political debates — such as the arguments over immigration, or pesticides, or minimum-wage rules. These were supposed to be stories about people and places, not government policies.\u003c/p>\n\u003cp>I got a lot of help from several groups that provide services to farmworkers and their families: \u003ca href=\"http://www.ecmhsp.org/\">East Coast Migrant Head Start Project\u003c/a>; \u003ca href=\"https://www.rcma.org/index.html\">Redlands Christian Migrant Association\u003c/a>; and \u003ca href=\"http://www.frls.org/\">Florida Rural Legal Services\u003c/a>. People at these organizations put me in touch with farmworker families.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what did I learn? Here's a short list.\u003c/p>\n\u003cp>\u003cstrong>1. It's a hard life, but there's more to it than hardship.\u003c/strong>\u003c/p>\n\u003cp>There's no question that the life of a farmworker is tough — especially those who migrate from place to place, following the harvest. They move from one temporary home to another, carrying everything they own with them. The work is physically exhausting, poorly paid, and on top of that, it's completely uncertain. At any moment, workers can be told that they're not needed anymore. More than one farm employer has told me, \"Nobody wants their child to be a farmworker.\"\u003c/p>\n\u003cp>None of that is particularly surprising. It fits with a familiar image of farmworkers that goes back at least to \u003cem>The Grapes of Wrath.\u003c/em> What did surprise me was how many of them told me that they enjoyed the work.\u003c/p>\n\u003cp>The apple orchard is \"a free environment,\" Jose Martinez told me. \"You can express yourself, you can say anything you want.\" Several farmworkers told me that they were proud of their ability to do this work. They were good at it, and they knew it.\u003c/p>\n\u003cp>\u003cstrong>2. The big difficulty is not so much low wages — it's sporadic work.\u003c/strong>\u003c/p>\n\u003cp>Farmworkers typically get paid by the pound, and the hourly wage, when they're working, sometimes isn't too shabby. Workers harvesting apples and blueberries, in particular, told me that when they were working fast and the trees or bushes were full of fruit, they could earn more than $20 an hour. As any freelancer or independent contractor knows, though, it's the time when you're not working that kills you.\u003c/p>\n\u003cp>When I visited Nabor Segundo and his wife, Rosalia Morales, they hadn't been able to harvest sweet potatoes on that day because it was raining and the ground was too wet. So they didn't get paid for that day. There can be days or entire weeks without work, when one crop is finished and the next one isn't yet ready for harvest.\u003c/p>\n\u003cp>For many farmworkers, a guarantee of steady work in one place could be more attractive than a small boost in their pay per hour.\u003c/p>\n\u003cp>\u003cstrong>3. The shortage of farmworkers is real.\u003c/strong>\u003c/p>\n\u003cp>Fruit and vegetable farmers across the country are complaining about a growing shortage of farm laborers. The shortage is largely due to a slowdown in immigration from Mexico. From time to time, there are predictions of disaster, with crops rotting in the fields because there aren't enough people to harvest them.\u003c/p>\n\u003cp>In theory, this should force employers to compete for scarce workers, perhaps by offering higher wages. In fact, farm wages are rising in some places, though not dramatically.\u003c/p>\n\u003cp>Farmers often argue that they can't afford to pay their workers more because they're competing against vegetable growers abroad, for instance in Mexico. They say that the U.S. has a choice: It can either import more farmworkers, keeping wages here low, or it will end up importing food from low-wage Mexican farms instead. So these farmers have been pushing for a new \"guest worker\" program that would allow them to bring in additional foreign workers.\u003c/p>\n\u003cp>Based on my conversations with workers, the choice is not quite that stark. Farmers are able to compete for workers, and some already are doing so. Workers told me about apple and strawberry growers who were known for paying well, providing good housing, and treating their workers fairly. Those farmers had little problem finding enough workers.\u003c/p>\n\u003cp>Philip Martin, an economist at the University of California, Davis, who's spent his professional life studying farm labor markets, says employers are adapting to the worker shortage in four different ways: offering incentives to workers and treating them better; bringing in technologies (like conveyor belts in the fields) that allow fewer workers to do the same amount of work; replacing workers with machines; and bringing in foreign workers using special visas, called H-2A visas, that are available for seasonal farm labor. The number of these \"guest workers\" has been increasing sharply in recent years. Martin estimates that they now account for 10 percent of \"long-season jobs on crop farms.\" They represent the majority of workers in Florida's citrus groves and North Carolina's sweet potato fields.\u003c/p>\n\u003cp>\u003cstrong>4. That elephant sitting in the corner is legal status, aka \"papers.\"\u003c/strong>\u003c/p>\n\u003cp>These stories were about food and the people who harvest it, not immigration policy. I didn't generally ask these workers whether they were in the country legally — just as I don't generally ask scientists or corporate executives about their immigration status when I interview them.\u003c/p>\n\u003cp>For many listeners and readers, though, this was the most important question. They filled the comments sections on these stories with commentary about U.S. immigration policies and debated whether those workers — whom they assumed were in the U.S. illegally — should be here at all.\u003c/p>\n\u003cp>In fact, it's an important question for those workers, too. It came up repeatedly in our conversations, unprompted, because it affects their ability to find housing, education and work. They mentioned the fear of getting stopped by police, because some workers don't have a driver's license. (In most states, you can't get a driver's license if you don't have the legal right to be in the country.) A few workers didn't want me to mention their full names. Some workers noted that their children are citizens, while they aren't.\u003c/p>\n\u003cp>In fact, it's pretty obvious, once you start spending time in the fields, that much of the American food system rests on a tacit agreement to disregard the law. Workers present Social Security cards that are not their own. Employers accept those cards while assuming that some of those documents are not valid.\u003c/p>\n\u003cp>There's one category of worker that's often held up as an above-board alternative. These are the \"guest workers\" who are in the country temporarily on H-2A visas. Yet I realized, when I actually visited farms that employed those workers, that some of those farms also are disregarding immigration rules.\u003c/p>\n\u003cp>Before arranging the visas for H-2A workers, employers are supposed to advertise those jobs and offer them to any domestic American workers who are willing to take them. In reality, some farms now rely almost completely on H-2A workers, and they don't appear to be trying very hard to hire anyone else.\u003c/p>\n\u003cp>\u003cstrong>5. There are fewer families on the move.\u003c/strong>\u003c/p>\n\u003cp>At some of the Head Start centers that I visited, the number of migrant children enrolled has been declining. It's a sign that the lives of farmworkers are evolving.\u003c/p>\n\u003cp>According to a regular survey conducted by the U.S. Department of Labor, the percentage of farmworkers who were \"settled\" in one community has been rising steadily in recent years, reaching 78 percent in 2012. That's up from 42 percent in 1998, when there was a surge of \"newcomers\" who had recently entered the country from Mexico. The percentage of farmworkers in this \"newcomer\" category has fallen from 20 percent in 2000 to just 2 percent in 2012. There's no longer a stream of new workers arriving from Mexico.\u003c/p>\n\u003cp>According to Martin, the increasingly settled farmworker population is part of the reason why farms in some areas are having a hard time finding workers: Those workers aren't willing to make the trip anymore.\u003c/p>\n\u003cp>In many ways, it's a positive trend. Farmworkers are settling into communities and establishing local connections. They're less likely to be hidden away in isolated \"work camps\" in far corners of orchards and fields. Bit by bit, those workers are coming out of the shadows of the American food economy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Beekeepers Feel The Sting Of Hives Stolen In California",
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"content": "\u003cp>Between December and March, beekeepers send millions of hives to California to pollinate almond trees. Not all of the hives make it back home.\u003c/p>\n\u003cp>\"The number of beehive thefts is increasing,\" explains Jay Freeman, a detective with the Butte County Sheriff's Office.\u003c/p>\n\u003cp>In California, 1,734 hives were stolen during peak almond pollination season in 2016. In Butte County alone, the number of stolen hives jumped from 200 in 2015 to 400 this year, according to Freeman.\u003c/p>\n\u003cp>Denise Qualls, a California bee broker who arranges contracts between beekeepers and almond growers, isn't surprised that beehive thefts are on the rise.\u003c/p>\n\u003cp>It takes more than 2 million beehives to pollinate California almonds. Currently, beekeepers are paid $200 per hive for pollination services (compared with $130 per hive in 2010).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To complicate matters, bee brokers who arrange contracts between beekeepers and almond growers are discovering that there are not enough beehives to go around, driving up demand, rental costs — and thefts.\u003c/p>\n\u003cp>Because of the expertise required to steal hives, the general consensus is that beekeepers are behind the heists.\u003c/p>\n\u003cp>\"Beekeepers have the knowledge and equipment to go in and take the hives and the market to profit from them,\" Qualls says.\u003c/p>\n\u003cp>Thieves targeting hives to rent during pollination season are not making off with one or two hives. In Butte County, several large-scale hive thefts occurred this year, with reports ranging from 64 to 200 hives swiped at a time.\u003c/p>\n\u003cp>\"Almond orchards are in rural areas with acres of trees, few homesteads and almost no surveillance,\" says Qualls, president and CEO of Pollination Connection. \"It's hard to monitor the hives.\"\u003c/p>\n\u003cp>Most hives are unmarked, making it impossible to identify hives that might be stolen. Beekeepers who do brand each of their hives with the names and numbers of their apiaries often fall victim to creative thieves who remove the frames (the guts of the hive that are covered with bees and laden with honey) and put them in new, unmarked hive bodies.\u003c/p>\n\u003cp>\"Thieves are going after easily accessible hives and unmarked hives,\" says Freeman. \"Someone who knows how to handle them can move 200 hives in a matter of minutes.\"\u003c/p>\n\u003cp>Because stolen hives are hard to detect, it's difficult for law enforcement to catch and prosecute thieves and return hives to beekeepers. When thieves are caught, the penalties are harsh.\u003c/p>\n\u003cp>Last week, a beekeeper stood trial for the theft of 64 hives that he pilfered from Butte County and rented to an almond grower (through a bee broker) in a neighboring county. At the trial for the February crime, he was convicted of grand theft of an animal — a felony in California — and sentenced to 90 days in county jail and three years' probation.\u003c/p>\n\u003cp>Insurance policies are cost prohibitive, according to Freeman, and few beekeepers are reimbursed for their losses. To combat bee theft, some beekeepers are putting GPS units in their hives. And some growers are hiring guards to patrol almond orchards overnight.\u003c/p>\n\u003cp>\"For the growers, this is their entire livelihood,\" Qualls says. \"If someone steals their bees, it hurts their crops.\"\u003c/p>\n\u003cp>It's not just large-scale apiaries and California almond growers feeling the sting.\u003c/p>\n\u003cp>In April, 184 hives valued at CA$200,000 were stolen in Quebec. Three hives were pinched from the garden at a dental office in Greenville, S.C., in February. And thieves made off with two hives from a clover field in Des Moines, Iowa, in May.\u003c/p>\n\u003cp>The Iowa theft was caught on a surveillance camera. The thieves pulled up in a pickup truck and loaded up the hives. None of the beehives, which belonged to the Iowa Honey Co., were branded, according to its owner, Rob Taylor.\u003c/p>\n\u003cp>Taylor, a beekeeper and member of the U.S. House of Representatives, lost the honey and equipment and spent more than $500 on replacements.\u003c/p>\n\u003cp>\"If someone steals the hives, they have no upfront costs,\" he says. \"Any honey they pull off at the end of the season is pure profit; they are short-cutting the system.\"\u003c/p>\n\u003cp>The sheriff who took the report said he'd never heard of a beehive theft before. When news of the stolen hives hit the local media, three more Iowa beekeepers came forward with similar reports.\u003c/p>\n\u003cp>Taylor hopes the surveillance footage will help local law enforcement catch the thieves and recover the stolen hives. In the meantime, he's branded the 17 additional hives he maintains in locations throughout Des Moines and installed GPS tracking systems in each one in case his hives are targeted again.\u003c/p>\n\u003cp>\"Who would have thought in the 21st century we'd have to worry about bee rustlers?\" he ponders.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Beekeepers make money renting out hives to pollinate crops. But in California, thefts are on the rise. That's led to a hive shortage that is driving up demand, costs — and more thefts.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Between December and March, beekeepers send millions of hives to California to pollinate almond trees. Not all of the hives make it back home.\u003c/p>\n\u003cp>\"The number of beehive thefts is increasing,\" explains Jay Freeman, a detective with the Butte County Sheriff's Office.\u003c/p>\n\u003cp>In California, 1,734 hives were stolen during peak almond pollination season in 2016. In Butte County alone, the number of stolen hives jumped from 200 in 2015 to 400 this year, according to Freeman.\u003c/p>\n\u003cp>Denise Qualls, a California bee broker who arranges contracts between beekeepers and almond growers, isn't surprised that beehive thefts are on the rise.\u003c/p>\n\u003cp>It takes more than 2 million beehives to pollinate California almonds. Currently, beekeepers are paid $200 per hive for pollination services (compared with $130 per hive in 2010).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To complicate matters, bee brokers who arrange contracts between beekeepers and almond growers are discovering that there are not enough beehives to go around, driving up demand, rental costs — and thefts.\u003c/p>\n\u003cp>Because of the expertise required to steal hives, the general consensus is that beekeepers are behind the heists.\u003c/p>\n\u003cp>\"Beekeepers have the knowledge and equipment to go in and take the hives and the market to profit from them,\" Qualls says.\u003c/p>\n\u003cp>Thieves targeting hives to rent during pollination season are not making off with one or two hives. In Butte County, several large-scale hive thefts occurred this year, with reports ranging from 64 to 200 hives swiped at a time.\u003c/p>\n\u003cp>\"Almond orchards are in rural areas with acres of trees, few homesteads and almost no surveillance,\" says Qualls, president and CEO of Pollination Connection. \"It's hard to monitor the hives.\"\u003c/p>\n\u003cp>Most hives are unmarked, making it impossible to identify hives that might be stolen. Beekeepers who do brand each of their hives with the names and numbers of their apiaries often fall victim to creative thieves who remove the frames (the guts of the hive that are covered with bees and laden with honey) and put them in new, unmarked hive bodies.\u003c/p>\n\u003cp>\"Thieves are going after easily accessible hives and unmarked hives,\" says Freeman. \"Someone who knows how to handle them can move 200 hives in a matter of minutes.\"\u003c/p>\n\u003cp>Because stolen hives are hard to detect, it's difficult for law enforcement to catch and prosecute thieves and return hives to beekeepers. When thieves are caught, the penalties are harsh.\u003c/p>\n\u003cp>Last week, a beekeeper stood trial for the theft of 64 hives that he pilfered from Butte County and rented to an almond grower (through a bee broker) in a neighboring county. At the trial for the February crime, he was convicted of grand theft of an animal — a felony in California — and sentenced to 90 days in county jail and three years' probation.\u003c/p>\n\u003cp>Insurance policies are cost prohibitive, according to Freeman, and few beekeepers are reimbursed for their losses. To combat bee theft, some beekeepers are putting GPS units in their hives. And some growers are hiring guards to patrol almond orchards overnight.\u003c/p>\n\u003cp>\"For the growers, this is their entire livelihood,\" Qualls says. \"If someone steals their bees, it hurts their crops.\"\u003c/p>\n\u003cp>It's not just large-scale apiaries and California almond growers feeling the sting.\u003c/p>\n\u003cp>In April, 184 hives valued at CA$200,000 were stolen in Quebec. Three hives were pinched from the garden at a dental office in Greenville, S.C., in February. And thieves made off with two hives from a clover field in Des Moines, Iowa, in May.\u003c/p>\n\u003cp>The Iowa theft was caught on a surveillance camera. The thieves pulled up in a pickup truck and loaded up the hives. None of the beehives, which belonged to the Iowa Honey Co., were branded, according to its owner, Rob Taylor.\u003c/p>\n\u003cp>Taylor, a beekeeper and member of the U.S. House of Representatives, lost the honey and equipment and spent more than $500 on replacements.\u003c/p>\n\u003cp>\"If someone steals the hives, they have no upfront costs,\" he says. \"Any honey they pull off at the end of the season is pure profit; they are short-cutting the system.\"\u003c/p>\n\u003cp>The sheriff who took the report said he'd never heard of a beehive theft before. When news of the stolen hives hit the local media, three more Iowa beekeepers came forward with similar reports.\u003c/p>\n\u003cp>Taylor hopes the surveillance footage will help local law enforcement catch the thieves and recover the stolen hives. In the meantime, he's branded the 17 additional hives he maintains in locations throughout Des Moines and installed GPS tracking systems in each one in case his hives are targeted again.\u003c/p>\n\u003cp>\"Who would have thought in the 21st century we'd have to worry about bee rustlers?\" he ponders.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers Wait, And Wait, For Guest Workers Amid H-2A Visa Delays",
"title": "Farmers Wait, And Wait, For Guest Workers Amid H-2A Visa Delays",
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"content": "\u003cp>American farms should be in full swing right now. But some farmers are running behind, waiting on work visas for planters and pickers from out of the country. The H-2A visa program is delayed for the third year in a row.\u003c/p>\n\u003cp>It sounds like the setup to a bad joke: A professor and a doctor walk onto a farm.\u003c/p>\n\u003cp>Kathleen Terrence, a pediatrician, kneels in an onion field outside Lisbon, N.Y., with a bunch of kids. As they prepare to plant some 30,000 onions, they're all taking tips from Mark Sturges — but he's no farmer, either. He's a literary critic.\u003c/p>\n\u003cp>\"Are you guys ready?\" he asks them, laughing gently. \"It's gonna be fun.\"\u003c/p>\n\u003cfigure id=\"attachment_109767\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1440x1440.jpg\" alt=\"About 30 CSA members volunteered to plant Kent Family Growers' onion crop in upstate New York.\" width=\"640\" height=\"640\" class=\"size-large wp-image-109767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 30 CSA members volunteered to plant Kent Family Growers' onion crop in upstate New York. \u003ccite>(Lauren Rosenthal/NCPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are just some of the volunteers who stepped up to plant onions for \u003ca href=\"http://www.kentfamilygrowers.com/\">Kent Family Growers\u003c/a>, in upstate New York. But farm owner Dan Kent says he's worried about the rest of his growing season. The workers he hired are a month late.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I am assuming that our guys are still in southern Mexico, where they live, waiting for word that they have an appointment at the U.S. Consulate somewhere on the border,\" Kent says.\u003c/p>\n\u003cp>Kent hired his three delayed laborers through the H-2A visa program for seasonal farm jobs. The program has fallen behind every year since 2014.\u003c/p>\n\u003cp>The reasons vary from year to year, but the outcome is the same. As a result, says Kristi Boswell with the American Farm Bureau, farmers have reported losses of up to $300,000.\u003c/p>\n\u003cp>\"We have perishable commodities – blueberries, we're starting into pruning for our apples. Melons are also peaking up. And we don't have a good workforce,\" she says.\u003c/p>\n\u003cp>It seems to be getting worse. Congress has talked about stabilizing the farm workforce by making it easier for workers to become citizens. But immigration reform is pretty much stalled out. Farmers are growing more reliant on seasonal workers with H-2A visas.\u003c/p>\n\u003cp>Assistant U.S. Labor Secretary \u003ca href=\"https://www.doleta.gov/etainfo/Portia_Wu.cfm\">Portia Wu\u003c/a> says applications to sponsor temporary farm workers shot up 80 percent over the last five years.\u003c/p>\n\u003cp>\"We added staff, approved overtime. It was not nearly enough to meet the surge we saw,\" Wu says.\u003c/p>\n\u003cp>The law says farmers have to \u003cem>try\u003c/em> and hire locally. But Boswell, with the American Farm Bureau, says domestic farm labor has dried up.\u003c/p>\n\u003cp>\"We have a workforce that's aging,\" she says. \"We have American workers that are not coming out to the farms to do the work. And we're kind of stuck between a rock and a hard place.\"\u003c/p>\n\u003cp>That hard place is the H-2A program. Boswell says it's a bureaucratic nightmare to apply – and it's not cheap. Farmers have to provide housing, transportation, food for workers. Their pay is often higher than the state's minimum wage. In New York, it's an extra $2 an hour.\u003c/p>\n\u003cp>But Megan Horn with the advocacy group Farmworker Justice says the U.S. economy has gotten stronger. If farmers wanted to attract local workers, Horn says they'd have to pay more. \"We're not seeing huge increases in [farm] wages, or very significant increases in wages at all,\" Horn says. \"They've barely kept up with inflation.\"\u003c/p>\n\u003cfigure id=\"attachment_109768\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg\" alt=\"Dan Kent owns Kent Family Growers in upstate New York. This is the first year he's hired workers through the H-2A visa program. They're expected to arrive in late May — about six weeks behind schedule.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-109768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kent owns Kent Family Growers in upstate New York. This is the first year he's hired workers through the H-2A visa program. They're expected to arrive in late May — about six weeks behind schedule. \u003ccite>(Lauren Rosenthal/NCPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dan Kent says he has tried to hire locally, but it's never worked out. As for offering higher wages, Kent says his crew from Mexico will earn $11.74 an hour. When he factors in their food, housing and travel, it's more than what he takes for himself.\u003c/p>\n\u003cp>\"For the sake of keeping this whole project alive, I'm going to try this,\" Kent says. \"But until I can figure out a way to make more than my workers, I'm not apt to pay them $15 or $18 or $25 an hour. It would make me come unhinged.\"\u003c/p>\n\u003cp>Kent has reached out to several members of Congress for help. The House is weighing a bill that would streamline the H-2A visa program. But in the current political climate, it's not likely to take root anytime soon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.northcountrypublicradio.org\" target=\"_blank\">North Country Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "For the third year in a row, the H-2A visa program is running behind. That's left farmers waiting for planters and pickers even as the harvest season is well underway.",
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"description": "For the third year in a row, the H-2A visa program is running behind. That's left farmers waiting for planters and pickers even as the harvest season is well underway.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>American farms should be in full swing right now. But some farmers are running behind, waiting on work visas for planters and pickers from out of the country. The H-2A visa program is delayed for the third year in a row.\u003c/p>\n\u003cp>It sounds like the setup to a bad joke: A professor and a doctor walk onto a farm.\u003c/p>\n\u003cp>Kathleen Terrence, a pediatrician, kneels in an onion field outside Lisbon, N.Y., with a bunch of kids. As they prepare to plant some 30,000 onions, they're all taking tips from Mark Sturges — but he's no farmer, either. He's a literary critic.\u003c/p>\n\u003cp>\"Are you guys ready?\" he asks them, laughing gently. \"It's gonna be fun.\"\u003c/p>\n\u003cfigure id=\"attachment_109767\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1440x1440.jpg\" alt=\"About 30 CSA members volunteered to plant Kent Family Growers' onion crop in upstate New York.\" width=\"640\" height=\"640\" class=\"size-large wp-image-109767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_2_edited_custom-eeb881c142435ed118278966e09d7ee1aa14c875-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 30 CSA members volunteered to plant Kent Family Growers' onion crop in upstate New York. \u003ccite>(Lauren Rosenthal/NCPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are just some of the volunteers who stepped up to plant onions for \u003ca href=\"http://www.kentfamilygrowers.com/\">Kent Family Growers\u003c/a>, in upstate New York. But farm owner Dan Kent says he's worried about the rest of his growing season. The workers he hired are a month late.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I am assuming that our guys are still in southern Mexico, where they live, waiting for word that they have an appointment at the U.S. Consulate somewhere on the border,\" Kent says.\u003c/p>\n\u003cp>Kent hired his three delayed laborers through the H-2A visa program for seasonal farm jobs. The program has fallen behind every year since 2014.\u003c/p>\n\u003cp>The reasons vary from year to year, but the outcome is the same. As a result, says Kristi Boswell with the American Farm Bureau, farmers have reported losses of up to $300,000.\u003c/p>\n\u003cp>\"We have perishable commodities – blueberries, we're starting into pruning for our apples. Melons are also peaking up. And we don't have a good workforce,\" she says.\u003c/p>\n\u003cp>It seems to be getting worse. Congress has talked about stabilizing the farm workforce by making it easier for workers to become citizens. But immigration reform is pretty much stalled out. Farmers are growing more reliant on seasonal workers with H-2A visas.\u003c/p>\n\u003cp>Assistant U.S. Labor Secretary \u003ca href=\"https://www.doleta.gov/etainfo/Portia_Wu.cfm\">Portia Wu\u003c/a> says applications to sponsor temporary farm workers shot up 80 percent over the last five years.\u003c/p>\n\u003cp>\"We added staff, approved overtime. It was not nearly enough to meet the surge we saw,\" Wu says.\u003c/p>\n\u003cp>The law says farmers have to \u003cem>try\u003c/em> and hire locally. But Boswell, with the American Farm Bureau, says domestic farm labor has dried up.\u003c/p>\n\u003cp>\"We have a workforce that's aging,\" she says. \"We have American workers that are not coming out to the farms to do the work. And we're kind of stuck between a rock and a hard place.\"\u003c/p>\n\u003cp>That hard place is the H-2A program. Boswell says it's a bureaucratic nightmare to apply – and it's not cheap. Farmers have to provide housing, transportation, food for workers. Their pay is often higher than the state's minimum wage. In New York, it's an extra $2 an hour.\u003c/p>\n\u003cp>But Megan Horn with the advocacy group Farmworker Justice says the U.S. economy has gotten stronger. If farmers wanted to attract local workers, Horn says they'd have to pay more. \"We're not seeing huge increases in [farm] wages, or very significant increases in wages at all,\" Horn says. \"They've barely kept up with inflation.\"\u003c/p>\n\u003cfigure id=\"attachment_109768\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg\" alt=\"Dan Kent owns Kent Family Growers in upstate New York. This is the first year he's hired workers through the H-2A visa program. They're expected to arrive in late May — about six weeks behind schedule.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-109768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/h2avisas_4_edited-4a46a4f49cdc28567b3ed3cea9636624fdeb76da-960x720.jpg 960w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kent owns Kent Family Growers in upstate New York. This is the first year he's hired workers through the H-2A visa program. They're expected to arrive in late May — about six weeks behind schedule. \u003ccite>(Lauren Rosenthal/NCPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dan Kent says he has tried to hire locally, but it's never worked out. As for offering higher wages, Kent says his crew from Mexico will earn $11.74 an hour. When he factors in their food, housing and travel, it's more than what he takes for himself.\u003c/p>\n\u003cp>\"For the sake of keeping this whole project alive, I'm going to try this,\" Kent says. \"But until I can figure out a way to make more than my workers, I'm not apt to pay them $15 or $18 or $25 an hour. It would make me come unhinged.\"\u003c/p>\n\u003cp>Kent has reached out to several members of Congress for help. The House is weighing a bill that would streamline the H-2A visa program. But in the current political climate, it's not likely to take root anytime soon. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.northcountrypublicradio.org\" target=\"_blank\">North Country Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Is The Meaning Behind The Moo?",
"title": "What Is The Meaning Behind The Moo?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whenever I'm out reporting in the field, I can tell many ranchers have a powerful connection with their cattle — it seems they can almost understand them. But researchers today are digging deeper to figure out exactly what cows are saying — and how they communicate through their moos.\u003c/p>\n\u003cp>I drove out to the research farm at the University of Missouri to ask cattle geneticist \u003ca href=\"http://animalsciences.missouri.edu/faculty/decker/\">Jared Decker\u003c/a> to share his expert insights.\u003c/p>\n\u003cp>\"I can't translate cow moos into English,\" he says. \"But there are certain times when you can tell when the cattle are communicating with one another.\"\u003c/p>\n\u003cp>In his experience, these are some meanings of the moo:\u003c/p>\n\u003cp>\u003cstrong>They are trying to find their friends.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When cows change environments, like moving from one farm to another, they will moo to try to connect with their friends as they figure out their new surroundings. Decker said it's like going to the school cafeteria after you've just left a classroom. When you enter the cafeteria, you look for your friends. Cows do the same thing when they disembark at a new location.\u003c/p>\n\u003cp>\u003cstrong>They want to make calves.\u003c/strong>\u003c/p>\n\u003cp>These moos are the pick-up lines of the cattle world. Bulls and cows let each other know that they are ready, in the words of Marvin Gaye, to get it on.\u003c/p>\n\u003cp>\u003cstrong>They've lost their calf or their mother.\u003c/strong>\u003c/p>\n\u003cp>Researcher Monica Padilla de la Torre and her team looked at \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0168159114003049\">communication between cows and their offspring\u003c/a>. When mama cows were separated from their calves, they made a louder, higher-pitched call. When their calves were close, their calls registered at a lower frequency, suggesting that higher-pitched calls are meant to alert calves that they are being missed.\u003c/p>\n\u003cp>The calves themselves made a distinct moo when they wanted milk but couldn't find their mothers.\u003c/p>\n\u003cp>De la Torre says the calves' higher-frequency moos and the older cow's lower-frequency moos were individually distinctive, suggesting moms and babies may actually recognize each other's voices.\u003c/p>\n\u003cp>\u003cstrong>They're hungry.\u003c/strong>\u003c/p>\n\u003cp>This call can be directed toward the farmer. It's time for some hay or grain!\u003c/p>\n\u003cp>\u003cstrong>They need to be milked.\u003c/strong>\u003c/p>\n\u003cp>These moos can let the farmer know that it's time for a helping hand.\u003c/p>\n\u003cp>\u003cstrong>They are stressed out.\u003c/strong>\u003c/p>\n\u003cp>Maybe it's too hot or maybe they are caught in a fence. Decker says he's noticed a higher-pitched, more frequent moo when cows are dealing with these issues.\u003c/p>\n\u003cp>There is a flip side to this. One of my biggest problems as a radio reporter: cows not mooing when I'm trying to collect audio for my stories. Decker says that's because happy cows don't need to moo.\u003c/p>\n\u003cfigure id=\"attachment_109730\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85.jpg\" alt=\"Cows often moo when they're stressed out, Decker says — it may be that they're caught in a fence or they're too hot.\" width=\"1500\" height=\"963\" class=\"size-full wp-image-109730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-1440x924.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-960x616.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows often moo when they're stressed out, Decker says — it may be that they're caught in a fence or they're too hot. \u003ccite>(Kristofor Husted/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's when something's out of the ordinary that they need to moo,\" he says. \"It's 'I'm hungry, farmer come feed me.' It's 'my baby's not near me, let me find my baby calf.' It's ... 'let's make a baby calf.'\"\u003c/p>\n\u003cp>So whether they're at the University of Missouri or Old MacDonald's farm, cows do seem to moo in order to communicate. And that moo may actually mean something specific. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.kbia.org\" target=\"_blank\">KBIA-FM\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Researchers are trying to figure out what cows are saying to each other — and us. Often, it seems that cows moo to communicate that something is wrong, or different.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whenever I'm out reporting in the field, I can tell many ranchers have a powerful connection with their cattle — it seems they can almost understand them. But researchers today are digging deeper to figure out exactly what cows are saying — and how they communicate through their moos.\u003c/p>\n\u003cp>I drove out to the research farm at the University of Missouri to ask cattle geneticist \u003ca href=\"http://animalsciences.missouri.edu/faculty/decker/\">Jared Decker\u003c/a> to share his expert insights.\u003c/p>\n\u003cp>\"I can't translate cow moos into English,\" he says. \"But there are certain times when you can tell when the cattle are communicating with one another.\"\u003c/p>\n\u003cp>In his experience, these are some meanings of the moo:\u003c/p>\n\u003cp>\u003cstrong>They are trying to find their friends.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When cows change environments, like moving from one farm to another, they will moo to try to connect with their friends as they figure out their new surroundings. Decker said it's like going to the school cafeteria after you've just left a classroom. When you enter the cafeteria, you look for your friends. Cows do the same thing when they disembark at a new location.\u003c/p>\n\u003cp>\u003cstrong>They want to make calves.\u003c/strong>\u003c/p>\n\u003cp>These moos are the pick-up lines of the cattle world. Bulls and cows let each other know that they are ready, in the words of Marvin Gaye, to get it on.\u003c/p>\n\u003cp>\u003cstrong>They've lost their calf or their mother.\u003c/strong>\u003c/p>\n\u003cp>Researcher Monica Padilla de la Torre and her team looked at \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0168159114003049\">communication between cows and their offspring\u003c/a>. When mama cows were separated from their calves, they made a louder, higher-pitched call. When their calves were close, their calls registered at a lower frequency, suggesting that higher-pitched calls are meant to alert calves that they are being missed.\u003c/p>\n\u003cp>The calves themselves made a distinct moo when they wanted milk but couldn't find their mothers.\u003c/p>\n\u003cp>De la Torre says the calves' higher-frequency moos and the older cow's lower-frequency moos were individually distinctive, suggesting moms and babies may actually recognize each other's voices.\u003c/p>\n\u003cp>\u003cstrong>They're hungry.\u003c/strong>\u003c/p>\n\u003cp>This call can be directed toward the farmer. It's time for some hay or grain!\u003c/p>\n\u003cp>\u003cstrong>They need to be milked.\u003c/strong>\u003c/p>\n\u003cp>These moos can let the farmer know that it's time for a helping hand.\u003c/p>\n\u003cp>\u003cstrong>They are stressed out.\u003c/strong>\u003c/p>\n\u003cp>Maybe it's too hot or maybe they are caught in a fence. Decker says he's noticed a higher-pitched, more frequent moo when cows are dealing with these issues.\u003c/p>\n\u003cp>There is a flip side to this. One of my biggest problems as a radio reporter: cows not mooing when I'm trying to collect audio for my stories. Decker says that's because happy cows don't need to moo.\u003c/p>\n\u003cfigure id=\"attachment_109730\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85.jpg\" alt=\"Cows often moo when they're stressed out, Decker says — it may be that they're caught in a fence or they're too hot.\" width=\"1500\" height=\"963\" class=\"size-full wp-image-109730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-400x257.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-1440x924.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/050916_moo_fence_edited_custom-b8376e010d199b6965850a5cbf0872be8f332cea-s1500-c85-960x616.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows often moo when they're stressed out, Decker says — it may be that they're caught in a fence or they're too hot. \u003ccite>(Kristofor Husted/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's when something's out of the ordinary that they need to moo,\" he says. \"It's 'I'm hungry, farmer come feed me.' It's 'my baby's not near me, let me find my baby calf.' It's ... 'let's make a baby calf.'\"\u003c/p>\n\u003cp>So whether they're at the University of Missouri or Old MacDonald's farm, cows do seem to moo in order to communicate. And that moo may actually mean something specific. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.kbia.org\" target=\"_blank\">KBIA-FM\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Keeping Bees Safe: It's A Ruff Job, But This Doggy Detective Gets It Done",
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"content": "\u003cp>The newest apiary inspector at the Maryland Department of Agriculture has four legs, golden fur and a powerful sniffer.\u003c/p>\n\u003cp>Mack, a 2-year-old yellow Lab, joined the team last fall to help his mom, chief apiary inspector Cybil Preston, inspect beehives for American foulbrood — AFB — a highly contagious bacterial disease that infects honeybee brood and, eventually, kills the colony.\u003c/p>\n\u003cp>\"Maryland has a thriving beekeeping industry, and most of our beekeepers have thousands of hives that travel from state to state for pollination,\" explains Preston. \"It's our job to make sure that infected hives don't cross state lines.\"\u003c/p>\n\u003cp>The Maryland Department of Agriculture has had a \"bee dog\" on staff since 1982 and is believed to be the only state agency in the nation using a dog to detect AFB.\u003c/p>\n\u003cp>In Australia, a black Labrador named Bazz has taken on the role of apiary inspector and reports to work wearing a custom bee suit to protect him from getting stung.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alice Whitelaw, co-founder of \u003ca href=\"http://www.wd4c.org/\">Working Dogs for Conservation\u003c/a>, a nonprofit organization in Montana that trains dogs to sniff out invasive species, isn't surprised that a dog is helping prevent the spread of a deadly bee disease.\u003c/p>\n\u003cp>\"Combined with all of the other tools we have, dogs are a really good application for a lot of conservation issues,\" she says.\u003c/p>\n\u003cp>Mack is the fifth dog to hold the position. His predecessor, a black Lab named Klinker, retired last year.\u003c/p>\n\u003cp>\"The program is a unique asset to our department and we didn't want to let it go,\" Preston says.\u003c/p>\n\u003cp>To keep a dog on staff, Preston set out to find and train a new canine apiary inspector. A member of her local beekeeping group told her about Mack. The dog was living in a garage and needed a new home — along with some manners.\u003c/p>\n\u003cp>\"He was quite rude,\" Preston recalls.\u003c/p>\n\u003cp>But Mack proved to be a quick learner.\u003c/p>\n\u003cfigure id=\"attachment_108969\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg\" alt=\"Mack works for the Maryland Department of Agriculture to sniff out American foulbrood in bee colonies. He underwent a 14-week training program to get certified as an American foulbrood detection dog.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-108969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-960x639.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mack works for the Maryland Department of Agriculture to sniff out American foulbrood in bee colonies. He underwent a 14-week training program to get certified as an American foulbrood detection dog. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preston taught the dog basic commands and then partnered with the team at the Maryland Department of Public Safety and Correctional Services to complete a 14-week training program to have Mack certified as a detection dog.\u003c/p>\n\u003cp>In the field, Mack works from November to April. When temperatures are cooler, the bees are less active, making Mack less apt to get stung. He moves from beehive to beehive, sniffing each one for the distinct odor of AFB infestation. If he smells AFB in a hive, he sits to alert Preston that a manual inspection is needed.\u003c/p>\n\u003cp>Using his nose, Mack can inspect 100 hives in 45 minutes. Preston must open each hive to perform a visual inspection, slowing her down; she can inspect 10 hives in the same amount of time.\u003c/p>\n\u003cp>\"If we want to be efficient, we need a dog,\" she says.\u003c/p>\n\u003cp>Last year, Maryland state inspectors checked 2,200 hives and found 13 cases of AFB. Preston believes the dogs help keep the disease in check.\u003c/p>\n\u003cp>\"Every hive Klinker alerted on was 100 percent correct and certified by the USDA as confirmed AFB,\" she says. \"It would be a lot more prevalent if we weren't doing dog inspections.\"\u003c/p>\n\u003cp>Hives were dormant when Mack started doing inspections last fall, so his success rate isn't clear yet. In field trials, he was 100 percent successful in identifying AFB.\u003c/p>\n\u003cp>Hive inspections are the first line of defense in preventing the spread of AFB.\u003c/p>\n\u003cp>When the disease is confirmed, the antibiotic Terramycin can be used to control the symptoms, but it doesn't destroy the spores; hives infected with AFB are frequently destroyed.\u003c/p>\n\u003cp>In Maryland, having a canine apiary inspector is an economical option for performing greater numbers of inspections and improving detection, says Preston, who owns Mack and pays for most of his care. (After Mack earned his AFB certification, the state agreed to pay for his vet bills.)\u003c/p>\n\u003cp>The bonus to having a dog on the team: it brings important attention to control the spread of the deadly disease.\u003c/p>\n\u003cp>\"A lot of beekeepers ... hear about the dog and call us out to inspect their hives,\" she explains. \"These kinds of relationships are essential for keeping instances of AFB down.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina-based journalist covering food and farming.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The newest apiary inspector at the Maryland Department of Agriculture has four legs, golden fur and a powerful sniffer.\u003c/p>\n\u003cp>Mack, a 2-year-old yellow Lab, joined the team last fall to help his mom, chief apiary inspector Cybil Preston, inspect beehives for American foulbrood — AFB — a highly contagious bacterial disease that infects honeybee brood and, eventually, kills the colony.\u003c/p>\n\u003cp>\"Maryland has a thriving beekeeping industry, and most of our beekeepers have thousands of hives that travel from state to state for pollination,\" explains Preston. \"It's our job to make sure that infected hives don't cross state lines.\"\u003c/p>\n\u003cp>The Maryland Department of Agriculture has had a \"bee dog\" on staff since 1982 and is believed to be the only state agency in the nation using a dog to detect AFB.\u003c/p>\n\u003cp>In Australia, a black Labrador named Bazz has taken on the role of apiary inspector and reports to work wearing a custom bee suit to protect him from getting stung.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alice Whitelaw, co-founder of \u003ca href=\"http://www.wd4c.org/\">Working Dogs for Conservation\u003c/a>, a nonprofit organization in Montana that trains dogs to sniff out invasive species, isn't surprised that a dog is helping prevent the spread of a deadly bee disease.\u003c/p>\n\u003cp>\"Combined with all of the other tools we have, dogs are a really good application for a lot of conservation issues,\" she says.\u003c/p>\n\u003cp>Mack is the fifth dog to hold the position. His predecessor, a black Lab named Klinker, retired last year.\u003c/p>\n\u003cp>\"The program is a unique asset to our department and we didn't want to let it go,\" Preston says.\u003c/p>\n\u003cp>To keep a dog on staff, Preston set out to find and train a new canine apiary inspector. A member of her local beekeeping group told her about Mack. The dog was living in a garage and needed a new home — along with some manners.\u003c/p>\n\u003cp>\"He was quite rude,\" Preston recalls.\u003c/p>\n\u003cp>But Mack proved to be a quick learner.\u003c/p>\n\u003cfigure id=\"attachment_108969\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg\" alt=\"Mack works for the Maryland Department of Agriculture to sniff out American foulbrood in bee colonies. He underwent a 14-week training program to get certified as an American foulbrood detection dog.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-108969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/mackthedog-2_custom-5a815e3dede2d53148ed84b3f5df8f58e5ea35b4-s1500-c85-960x639.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mack works for the Maryland Department of Agriculture to sniff out American foulbrood in bee colonies. He underwent a 14-week training program to get certified as an American foulbrood detection dog. \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preston taught the dog basic commands and then partnered with the team at the Maryland Department of Public Safety and Correctional Services to complete a 14-week training program to have Mack certified as a detection dog.\u003c/p>\n\u003cp>In the field, Mack works from November to April. When temperatures are cooler, the bees are less active, making Mack less apt to get stung. He moves from beehive to beehive, sniffing each one for the distinct odor of AFB infestation. If he smells AFB in a hive, he sits to alert Preston that a manual inspection is needed.\u003c/p>\n\u003cp>Using his nose, Mack can inspect 100 hives in 45 minutes. Preston must open each hive to perform a visual inspection, slowing her down; she can inspect 10 hives in the same amount of time.\u003c/p>\n\u003cp>\"If we want to be efficient, we need a dog,\" she says.\u003c/p>\n\u003cp>Last year, Maryland state inspectors checked 2,200 hives and found 13 cases of AFB. Preston believes the dogs help keep the disease in check.\u003c/p>\n\u003cp>\"Every hive Klinker alerted on was 100 percent correct and certified by the USDA as confirmed AFB,\" she says. \"It would be a lot more prevalent if we weren't doing dog inspections.\"\u003c/p>\n\u003cp>Hives were dormant when Mack started doing inspections last fall, so his success rate isn't clear yet. In field trials, he was 100 percent successful in identifying AFB.\u003c/p>\n\u003cp>Hive inspections are the first line of defense in preventing the spread of AFB.\u003c/p>\n\u003cp>When the disease is confirmed, the antibiotic Terramycin can be used to control the symptoms, but it doesn't destroy the spores; hives infected with AFB are frequently destroyed.\u003c/p>\n\u003cp>In Maryland, having a canine apiary inspector is an economical option for performing greater numbers of inspections and improving detection, says Preston, who owns Mack and pays for most of his care. (After Mack earned his AFB certification, the state agreed to pay for his vet bills.)\u003c/p>\n\u003cp>The bonus to having a dog on the team: it brings important attention to control the spread of the deadly disease.\u003c/p>\n\u003cp>\"A lot of beekeepers ... hear about the dog and call us out to inspect their hives,\" she explains. \"These kinds of relationships are essential for keeping instances of AFB down.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina-based journalist covering food and farming.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmsteads of the California Coast: New Book by Local Author Sarah Henry Digs Deep",
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"content": "\u003cp>Know your farmer, know your food. \u003c/p>\n\u003cp>Sure, it sounds like another snappy bumper-sticker slogan. (In fact, the now-defunct \u003ca href=\"http://www.marinorganic.org/blog/\" target=\"_blank\">Marin Organic\u003c/a> distributed green stickers emblazoned with this phrase for years.) Simple as it sounds, it's not always an easy feat, but it's a concept that's at the heart of a current food-world movement towards greater transparency and accountability. More and more, we want to know who is growing our food, and how. Once it was enough to know that head of lettuce was organic; now, buyers' interests can touch on every aspect of sustainability, from transport miles to farmworkers' wages and living conditions. \u003c/p>\n\u003cfigure id=\"attachment_108777\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg\" alt=\"Farmsteads of the California Coast\" width=\"400\" height=\"514\" class=\"size-thumbnail wp-image-108777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-960x1233.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Farmsteads of the California Coast by Sarah Henry. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here in the Bay Area, we're lucky to live where nearly anything can grow, in a climate mild enough to support year-round productivity. As densely populated as this slice of California can feel, we're nonetheless at the heart of an agriculturally famous region. Drive north or south for less than a hour and you can find unique small farms, dairies, ranches, orchards, and more, all making and selling their products on site. \u003c/p>\n\u003cp>These farmstead operations, typically relying on direct customer sales through roadside farm stands and CSAs, are the subject of local writer Sarah Henry's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0990537072/kqedorg-20\">Farmsteads of the California Coast\u003c/a>. In it, she explores the stories of a dozen operations in coastal locations from Mendocino to Santa Barbara county. The Australian-born Henry now lives in the East Bay, where she's written for the San Francisco Chronicle, AFAR, Edible East Bay, Edible San Francisco, and Edible Marin and Wine Country. (She's also been a \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">contributor\u003c/a> to Bay Area Bites.) More than half of the operations profiled in the book are a scenic drive from San Francisco, from the Hog Island Oyster Company in Marshall and Gospel Flat Farm in Bolinas to Pie Ranch and Swanton Berry Farm in Pescadero. While looking to cover a diversity of places and products, Henry did choose farms by geographical proximity, so readers could visit two or three places mentioned on a single visit. \u003c/p>\n\u003cfigure id=\"attachment_108779\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg\" alt=\"Author Sarah Henry\" width=\"400\" height=\"571\" class=\"size-thumbnail wp-image-108779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--800x1143.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--768x1097.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1440x2057.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1180x1685.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--960x1371.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Author Sarah Henry \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've read the produce signs at Bi-Rite Market, or cruised the cheese display at Rainbow Grocery, you'll recognize the names of the farms and dairies in this book. And if you've scrolled through the purveyors listed on many a Bay Area restaurant menu, you'll definitely feel like you're meeting some old friends, or finally putting faces on familiar names, thanks to Berkeley photographer Erin Scott's appealing photographs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here is Bob Cannard, the king of weeds, whose vibrant lettuces are a favorite of Alice Waters and a staple on the menu at Chez Panisse. Turn a page and here are the sweet goats of Harley Farm, whose milk is turned into flower-decked rounds of fresh goat cheese, almost too pretty to eat. Here's Jim Cochran of Swanton Berry Farm, smiling in a plaid shirt as red as his strawberries, the first man to grow organic strawberries commercially in California, then the first to sign a contract with the United Farm Workers, giving his pickers union benefits like health insurance and fair wages. \u003c/p>\n\u003cp>Some, like Cochran, have been farming for decades, transitioning over the years from conventional to organic growing methods. Others, like Andrew Zlot of Double 8 Dairy, had lucrative careers elsewhere, finding their way to animal husbandry or cheesemaking later in life. Second generation farmers Mickey Murch (Gospel Flat Farm) and Karen Bates (The Apple Farm) took over and reshaped the farming operations their parents had started. \u003c/p>\n\u003cfigure id=\"attachment_108780\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg\" alt=\"The Apple Farm\" width=\"800\" height=\"1021\" class=\"size-full wp-image-108780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-768x980.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Apple Farm \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime journalist, Henry knows how to tell a story, and while she keeps the emphasis positive, she does touch, albeit lightly, on some of the challenges of small-scale farming and rural living--the isolation, the lack of privacy in small-town life, the narrow profit margins and the unrelenting day-in-day-out-ness of raising animals and tending the land. Each chapter also tries to address a larger issue of sustainability, whether it's the ocean and bay stewardship of the oyster farmers at Hog Island, or the layered agriculture practiced by Good Land Organics, where avocado trees shade coffee plants. \u003c/p>\n\u003cfigure id=\"attachment_108778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg\" alt=\"Hog Island Oyster Company\" width=\"1920\" height=\"2585\" class=\"size-full wp-image-108778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-400x539.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-800x1077.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-768x1034.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1440x1939.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1180x1589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-960x1293.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Company \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Henry was familiar with many of the farmers before she began the book, going to the farms, and walking the land with those responsible for it, was eye-opening. \"I learned something from each of them--a farming practice, a sacrifice they'd had to make to keep going, a time they almost didn't make it,\" she told Bay Area Bites. \"Every story came with some kind of caveat,\" the biggest, of course, being California's drastic (and certainly not yet erased) drought, along with the pressure of ongoing, escalating climate change. \u003c/p>\n\u003cp>Still, this is an aspirational book, and no matter what the farmers say, Scott's photographs make life on a small farm look blissfully, deliciously idyllic, so much so that the cover really should come with a warning label: Farm Life More Difficult Than It May Appear. \u003c/p>\n\u003cp>But for those of us who just want to visit the farming life, Farmsteads is a prettily dirt-stained reminder of the undeniable beauty of our slice of the north-central California coast, and a tribute to the dedication of those who make it grow. \"I hope the book will give people a deeper understanding of what goes into growing our food. With all the emphasis on chefs and restaurants, sometimes the farmers get overlooked,\" said Henry. \"I hope this will help people take a different attitude towards food waste, after knowing the kind of work it takes, and feel a greater connection to their food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Meet the author and photographer, get a signed book, and sample treats from the featured farms at two upcoming free events: Sunday, April 24, 2pm, Gospel Flat Farm, 208 Olema Bolinas Road, Bolinas; and Saturday, April 30, 3-4pm; Omnivore Books, 3885 Cesar Chavez St, San Francisco.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Know your farmer, know your food. \u003c/p>\n\u003cp>Sure, it sounds like another snappy bumper-sticker slogan. (In fact, the now-defunct \u003ca href=\"http://www.marinorganic.org/blog/\" target=\"_blank\">Marin Organic\u003c/a> distributed green stickers emblazoned with this phrase for years.) Simple as it sounds, it's not always an easy feat, but it's a concept that's at the heart of a current food-world movement towards greater transparency and accountability. More and more, we want to know who is growing our food, and how. Once it was enough to know that head of lettuce was organic; now, buyers' interests can touch on every aspect of sustainability, from transport miles to farmworkers' wages and living conditions. \u003c/p>\n\u003cfigure id=\"attachment_108777\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg\" alt=\"Farmsteads of the California Coast\" width=\"400\" height=\"514\" class=\"size-thumbnail wp-image-108777\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Cover-with-Alice-Waters-quote-on-front1920-960x1233.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Farmsteads of the California Coast by Sarah Henry. \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here in the Bay Area, we're lucky to live where nearly anything can grow, in a climate mild enough to support year-round productivity. As densely populated as this slice of California can feel, we're nonetheless at the heart of an agriculturally famous region. Drive north or south for less than a hour and you can find unique small farms, dairies, ranches, orchards, and more, all making and selling their products on site. \u003c/p>\n\u003cp>These farmstead operations, typically relying on direct customer sales through roadside farm stands and CSAs, are the subject of local writer Sarah Henry's new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0990537072/kqedorg-20\">Farmsteads of the California Coast\u003c/a>. In it, she explores the stories of a dozen operations in coastal locations from Mendocino to Santa Barbara county. The Australian-born Henry now lives in the East Bay, where she's written for the San Francisco Chronicle, AFAR, Edible East Bay, Edible San Francisco, and Edible Marin and Wine Country. (She's also been a \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarahhenry/\">contributor\u003c/a> to Bay Area Bites.) More than half of the operations profiled in the book are a scenic drive from San Francisco, from the Hog Island Oyster Company in Marshall and Gospel Flat Farm in Bolinas to Pie Ranch and Swanton Berry Farm in Pescadero. While looking to cover a diversity of places and products, Henry did choose farms by geographical proximity, so readers could visit two or three places mentioned on a single visit. \u003c/p>\n\u003cfigure id=\"attachment_108779\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg\" alt=\"Author Sarah Henry\" width=\"400\" height=\"571\" class=\"size-thumbnail wp-image-108779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--400x571.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--800x1143.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--768x1097.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1440x2057.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--1180x1685.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/sarahheadshot1920--960x1371.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Author Sarah Henry \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've read the produce signs at Bi-Rite Market, or cruised the cheese display at Rainbow Grocery, you'll recognize the names of the farms and dairies in this book. And if you've scrolled through the purveyors listed on many a Bay Area restaurant menu, you'll definitely feel like you're meeting some old friends, or finally putting faces on familiar names, thanks to Berkeley photographer Erin Scott's appealing photographs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is Bob Cannard, the king of weeds, whose vibrant lettuces are a favorite of Alice Waters and a staple on the menu at Chez Panisse. Turn a page and here are the sweet goats of Harley Farm, whose milk is turned into flower-decked rounds of fresh goat cheese, almost too pretty to eat. Here's Jim Cochran of Swanton Berry Farm, smiling in a plaid shirt as red as his strawberries, the first man to grow organic strawberries commercially in California, then the first to sign a contract with the United Farm Workers, giving his pickers union benefits like health insurance and fair wages. \u003c/p>\n\u003cp>Some, like Cochran, have been farming for decades, transitioning over the years from conventional to organic growing methods. Others, like Andrew Zlot of Double 8 Dairy, had lucrative careers elsewhere, finding their way to animal husbandry or cheesemaking later in life. Second generation farmers Mickey Murch (Gospel Flat Farm) and Karen Bates (The Apple Farm) took over and reshaped the farming operations their parents had started. \u003c/p>\n\u003cfigure id=\"attachment_108780\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg\" alt=\"The Apple Farm\" width=\"800\" height=\"1021\" class=\"size-full wp-image-108780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_applefarm-treewithoutsticks-2166-768x980.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Apple Farm \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime journalist, Henry knows how to tell a story, and while she keeps the emphasis positive, she does touch, albeit lightly, on some of the challenges of small-scale farming and rural living--the isolation, the lack of privacy in small-town life, the narrow profit margins and the unrelenting day-in-day-out-ness of raising animals and tending the land. Each chapter also tries to address a larger issue of sustainability, whether it's the ocean and bay stewardship of the oyster farmers at Hog Island, or the layered agriculture practiced by Good Land Organics, where avocado trees shade coffee plants. \u003c/p>\n\u003cfigure id=\"attachment_108778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg\" alt=\"Hog Island Oyster Company\" width=\"1920\" height=\"2585\" class=\"size-full wp-image-108778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-400x539.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-800x1077.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-768x1034.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1440x1939.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-1180x1589.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/erinscott_hogislandfinaltiffs-2637-1920-960x1293.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Company \u003ccite>(Erin Scott)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Henry was familiar with many of the farmers before she began the book, going to the farms, and walking the land with those responsible for it, was eye-opening. \"I learned something from each of them--a farming practice, a sacrifice they'd had to make to keep going, a time they almost didn't make it,\" she told Bay Area Bites. \"Every story came with some kind of caveat,\" the biggest, of course, being California's drastic (and certainly not yet erased) drought, along with the pressure of ongoing, escalating climate change. \u003c/p>\n\u003cp>Still, this is an aspirational book, and no matter what the farmers say, Scott's photographs make life on a small farm look blissfully, deliciously idyllic, so much so that the cover really should come with a warning label: Farm Life More Difficult Than It May Appear. \u003c/p>\n\u003cp>But for those of us who just want to visit the farming life, Farmsteads is a prettily dirt-stained reminder of the undeniable beauty of our slice of the north-central California coast, and a tribute to the dedication of those who make it grow. \"I hope the book will give people a deeper understanding of what goes into growing our food. With all the emphasis on chefs and restaurants, sometimes the farmers get overlooked,\" said Henry. \"I hope this will help people take a different attitude towards food waste, after knowing the kind of work it takes, and feel a greater connection to their food.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Meet the author and photographer, get a signed book, and sample treats from the featured farms at two upcoming free events: Sunday, April 24, 2pm, Gospel Flat Farm, 208 Olema Bolinas Road, Bolinas; and Saturday, April 30, 3-4pm; Omnivore Books, 3885 Cesar Chavez St, San Francisco.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pie Ranch Sells Food for Thought at Highway One Non-Profit Farm Stand",
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"content": "\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Whip or whisk 1 cup ice-cold heavy cream, 2 TB of real maple syrup, and 1 tsp of an extract of your choice in a cold glass bowl (or stand mixer) until stiff peaks form. Vanilla is a classic flavoring, but I like spearmint, anise, or even rosemary flavor to go along with strawberries. It's counter-intuitive, but rosemary and strawberries are good flavor friends. Adding just a little rosemary extract (1 tsp) or finely minced fresh rosemary (1tsp+) sprigs to your whipped cream brings everything to the next level.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/BDpLKbXjbmQ/?taken-by=pie_ranch\u003c/p>\n\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While driving along the coast on Highway One between San Francisco and Santa Cruz, you may notice signs for pie and coffee popping up around Pescadero and Año Nuevo State Park. These hand-painted clapboards belong to the aptly named \u003ca href=\"http://www.pieranch.org\" target=\"_blank\">Pie Ranch\u003c/a>.\u003c/p>\n\u003cp>However, pie and coffee enthusiasts should know that Pie Ranch was actually \u003ca href=\"http://www.pieranch.org/history.html\" target=\"_blank\">named\u003c/a> by the founding partners: Nancy Vail, Jered Lawson, and Karen Heislerfor for the pie slice-shaped land it fills; and that the coffee for sale at its farm stand is primarily in the form of whole organic beans. \u003c/p>\n\u003cp>So, why the signs? “We hope that people will stop at Pie Ranch for a sweet treat, but leave with a lot of food for thought,” said Pie Ranch staffer Simone Albuquerque. We all have our own pie memories, however as a non-profit, \u003ca href=\"http://www.pieranch.org/who-we-are.html\" target=\"_blank\">Pie Ranch offers new connections\u003c/a> as it strives to create a healthier food system through youth education, farmer training and regional partnerships.\u003c/p>\n\u003cfigure id=\"attachment_108455\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8212.jpg\" alt=\"Carrots and lemons at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Carrots and lemons at Pie Ranch's farm stand. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping into Pie Ranch’s farm stand is like walking through an interactive food justice exhibit where colorful produce and bucolic pies and pastries are presented alongside facts about farm labor, books about organic farming and the Black Lives Matter movement, and a map of the Bay Area’s indigenous tribes.\u003c/p>\n\u003cp>Pie Ranch also has off the charts rustic charm with hand-lettered signs, gingham table cloths and the coast’s unbeatable scenery. Children may find the small upright piano among a treasure trove of toys inside the farm stand. With seating both inside and outside, day-trippers are encouraged to linger.\u003c/p>\n\u003cfigure id=\"attachment_108460\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8215.jpg\" alt=\"Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch's whole wheat flour is an heirloom variety from Northern India called Jammu. It is grown and milled on site. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, Pie Ranch hosts a family-friendly \u003ca href=\"http://www.pieranch.org/work-day---barn-dance.html\" target=\"_blank\">work day\u003c/a> every third Saturday of the month where anyone with work boots and gloves can dig into farm life and help the farmers with their harvest. The next work day is on April 16 starting at 2pm. Volunteers can then opt into a tour of the farm and a potluck dinner followed by alcohol-free live music and dancing that goes well into the evening.\u003c/p>\n\u003cfigure id=\"attachment_108468\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9468.jpg\" alt=\"Strawberries at Pie Ranch's farm stand\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Strawberries at Pie Ranch's farm stand \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Strawberry season has begun and Pie Ranch is lucky to have an early crop this year. “Especially at the beginning of the season, to me there's nothing better than the unadulterated taste of fresh strawberries,” said Pie Ranch Chef Educator David Stockhausen, “The first flush of the season is so often the best; the perfume and perfect balance of sweet and tart makes it such a natural treat all on its own.”\u003c/p>\n\u003cfigure id=\"attachment_108457\" class=\"wp-caption aligncenter\" style=\"max-width: 2832px\">\u003cimg class=\"size-full wp-image-108457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_9463.jpg\" alt=\"A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients\" width=\"2832\" height=\"4256\">\u003cfigcaption class=\"wp-caption-text\">A strawberry pie made by Santa Cruz's Companion Bakeshop using Pie Ranch ingredients. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stockhausen recommends dipping Pie Ranch strawberries in freshly whipped cream. “For a good dessert at a dinner party or a brunch shared plate, you really can't go wrong with a heap of fresh berries and cream. It's a communal, easy way to celebrate the season,” said Stockhausen. Here is his recipe:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During \u003ca href=\"http://saf-unite.org/content/what-farmworker-awareness-week\" target=\"_blank\">National Farmworker Awareness Week\u003c/a> from March 24-31, students from Oceana High School worked with the farmers and educators at Pie Ranch to create their own strawberry pies using heirloom wheat, milk, eggs, and fruit from the farm. In a social media post, Pie Ranch related the lessons from their food justice workshops to a favorite quote from activist Winona LaDuke, \"We don't want a bigger piece of the pie. We want a different pie.”\u003c/p>\n\u003cp>Pie Ranch partners with high schools in Pescadero, Pacifica and San Francisco and offers youth programs to students all over the Bay Area. Pie Ranch aims not only to educate students about food systems, but to give them the tools to become food justice influencers in their own communities.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/24176600?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>Farmer apprentices, Kase Wheatley, 25, and Veronica Mazariegos, 28, both cite their interactions with these teenagers as some of the most rewarding experiences they have had at Pie Ranch. Wheatley studied food systems at UC Davis and draws inspiration from science-fiction that explores the future of agro-ecological issues. Mazariegos comes to Pie Ranch by way of her experience working with farmers in Togo with the Peace Corps.\u003c/p>\n\u003cfigure id=\"attachment_108456\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8269.jpg\" alt=\"Pie Ranch is named after the pie slice shaped land it fills\" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">Pie Ranch is named after the pie slice shaped land it fills. \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t need to be a student or an apprentice to get a Pie Ranch education. Anyone can sign up for Pie Ranch’s annual \u003ca href=\"http://www.pieranch.org/cooking-classes.html\" target=\"_blank\">culinary series\u003c/a>, which kicks off on June 18 with a dumpling workshop led by Pie Ranch staffer and professional baker Jen Chen. Other workshops will explore the intersection of culture and foods like tortillas, pizza and jam.\u003c/p>\n\u003cp>Pie Ranch has a deep commitment to the land and community it cultivates. The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.”\u003c/p>\n\u003cfigure id=\"attachment_108459\" class=\"wp-caption aligncenter\" style=\"max-width: 4256px\">\u003cimg class=\"size-full wp-image-108459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/DSC_8266.jpg\" alt=\"The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \" width=\"4256\" height=\"2832\">\u003cfigcaption class=\"wp-caption-text\">The bench that encircles Pie Ranch’s communal fire pit is inscribed with this wish, “May this fire warm all those who have come before us and all who now love and nourish this land.” \u003ccite>(Adrienne Blaine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re looking for a traditional roadside dining experience on Highway One, stop in Davenport at the Roadhouse or Whale City. But if you’re more interested in food for thought, don’t let Pie Ranch’s interpretation of coffee and pie pass you by.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pieranch.org\" target=\"_blank\">\u003cstrong>Pie Ranch\u003c/strong>\u003c/a>\u003cbr>\n2080 Cabrillo Hwy [\u003ca href=\"https://goo.gl/AC951P\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPescadero, CA 94060\u003cbr>\nPh: (650) 879-9281\u003cbr>\nHours: Mon-Fri, 12-5pm; Sat-Sun, 10-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pie-Ranch-69605960279/\" target=\"_blank\">Pie Ranch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pieranch\" target=\"_blank\">@pieranch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pie_ranch/\" target=\"_blank\">@pie_ranch\u003c/a>\u003cbr>\nPrice Range: $-$$ ($5-$25 pies)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "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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"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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"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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"radiolab": {
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},
"rightnowish": {
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"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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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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