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"disqusTitle": "Chinese Laborers Built Sonoma's Wineries. Racist Neighbors Drove Them Out",
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"content": "\u003cfigure id=\"attachment_119114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/transporting-wine-95f9af075d22ecf0aef6d5e5429b26f9702c44ff-e1499978410695.jpg\" alt=\"Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-119114\">\u003cfigcaption class=\"wp-caption-text\">Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Sonoma Valley about an hour north of San Francisco, there are many reminders of the immigrants who built California's wine industry: tasting rooms that look like Italian villas or signs bearing French names. But you won't see any vestiges of the group that made up an estimated 80 percent of the workforce that first put Sonoma vineyards on the map: the Chinese.\u003c/p>\n\u003cp>\"Not many Chinese people in this little town now,\" says Jack Ding, an immigrant from Jiangsu, China, who has been living in Sonoma since 2008. \"But some of my neighbors and friends said, 'Hey Jack, you're Chinese. Let me tell you stories of Chinese who lived here 50, 100 or 150 years ago.' These were verbal stories from the family, generation by generation.\"\u003c/p>\n\u003cp>One of those friends was Gordon Phillips, a retired attorney and local historian who spent nine years researching the history of Chinese in Sonoma, poring over books, census data and old newspapers searching for articles, editorials and political advertisements mentioning Chinese workers. \"All these vintners were making money off these initial Chinese workers and nobody knows about it,\" Phillips says.\u003c/p>\n\u003cp>To understand how Chinese workers arrived in California's wine country, one must look to the east — to the Sierra Nevada. As the Gold Rush of the mid-1800s petered out and the construction of the transcontinental railroad neared completion, there were Chinese immigrants looking for work. That's where two key immigrants came into play. In 1857, a wealthy Hungarian named Agoston Haraszthy purchased a ranch in Sonoma Valley and named it Buena Vista, with the vision of introducing winemaking techniques from his homeland. Historian Charles L. Sullivan, author of numerous books about California's wine industry, calls Haraszthy \"the great supporter of Chinese labor in the vineyards.\"\u003c/p>\n\u003cfigure id=\"attachment_119113\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ho-po_sq-127369c2e65bc54adcb3d96966979fa6b30cbb26-e1499978486820.jpg\" alt=\"Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista.\" width=\"1920\" height=\"1921\" class=\"size-full wp-image-119113\">\u003cfigcaption class=\"wp-caption-text\">Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haraszthy turned to Ho Po, a Chinese labor contractor from San Francisco, who sent 150 of his countrymen to build Buena Vista, Sonoma's oldest commercial winery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those caves are still in use today at Buena Vista winery, where visitors can tour the 15-by-30-foot spaces carved out of rock. \"Workers literally dug the caves by hand,\" says Tom Blackwood, general manager of Buena Vista Winery. \"They still have the original markings. Those were the same skills they were using through the railroad.\"\u003c/p>\n\u003cp>Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it — Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\u003c/p>\n\u003cp>Cecilia Tsu, a history professor at the University of California, Davis who studies Asian-Americans in the West, points out that winemaking is much more labor-intensive than wheat or other crops grown earlier in the state.\u003c/p>\n\u003cfigure id=\"attachment_119115\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg\" alt=\"Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. "We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French," says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\" width=\"641\" height=\"641\" class=\"size-full wp-image-119115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-150x150.jpg 150w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011. \u003ccite>( Eadweard Muybridge/Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Chinese immigrants were indispensable on multiple levels,\" says Tsu. \"They built roads; cleared land for farming; planted, pruned and harvested grapes. They did backbreaking, physical labor, as well as horticultural work that required significant knowledge and skill.\"\u003c/p>\n\u003cp>Without Chinese workers, perhaps California wouldn't be famous for its most popular varietals. In his 2004 book \u003cem>The Beasts of the Field,\u003c/em> Richard Steven Street notes that between 1856 and 1869, Chinese planted the majority of Sonoma County's 3.2 million grapevines. \"The Chinese also played a key role in improving wine quality by ripping out old mission grape vineyards and replanting them with Riesling, Muscatel, Traminer, Black Hamburg, Cabernet Sauvignon, Chardonnay, and other fine French and European varieties,\" writes Street.\u003c/p>\n\u003cp>However, as the vineyards grew, so did backlash against the Chinese on the West Coast. Anti-Chinese leagues were formed in many counties, with whites accusing Chinese of undercutting wages. Asians were paid about $30 per month, while white workers were paid up to $50 monthly. Others complained that the Chinese were unable to assimilate into local culture. Racism was common in nearby wine-producing areas, such as Napa and the Russian River Valley, although the Sonoma Valley might have been more hospitable.\u003c/p>\n\u003cp>\"There was virtually no organized anti-Chinese agitation in the Sonoma Valley during the 1870s, much unlike what was common throughout much of the Bay Area, particularly in San Jose, Santa Rosa and Petaluma, even Napa,\" writes Sullivan in a \u003ca href=\"http://waywardtendrils.com/pdfs/vol.24_2014.pdf\">2014 article in the Wayward Tendrils Quarterly\u003c/a>. Haraszthy refused to stop employing Chinese at Buena Vista, despite the growing political opposition. He began carrying a gun to protect himself, and in 1868, he fled to Nicaragua to produce rum.\u003c/p>\n\u003cp>Meanwhile in wine country, nativist sentiments continued to take root. By 1877, lawmakers in Washington, D.C., debated a bill to stop Chinese immigration. Sonoma Valley grape grower John Hill testified in Congress to defend Chinese labor. \"He explained that Sonoma Valley grape growers depended on the 500 Chinese laborers employed in his 'neighborhood,' \" Phillips wrote in his 2015 thesis for his master's degree from Sonoma State University.\u003c/p>\n\u003cp>But spurred on by Denis Kearney's Workingmen's Party, a labor-oriented political group that supported nativist policies, Congress eventually passed the Chinese Exclusion Act in 1882, barring nearly all immigration from China. And whites drove out Chinese from many rural areas throughout the West. \"There was a movement to forcibly remove all the Chinese from Sonoma by starving them out — don't hire, don't patronize any shops that hire Chinese. During that period, a lot of Chinese left Sonoma. They were chewing on weeds down by the riverbanks, things got so bad,\" explains Phillips. According to U.S. Census data, the Chinese population in Sonoma County dropped \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">from 1,145 in 1890\u003c/a> to \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">fewer than 200 in 1930\u003c/a>.\u003c/p>\n\u003cp>That ugly past isn't always highlighted in the popular lore of the West. Nor are the contributions of the Chinese. \"We tend to assume that native-born American growers and maybe some European immigrants were pioneers of viticulture in California,\" Tsu says. \"[But] in reality, they were utterly dependent on Chinese immigrant labor.\"\u003c/p>\n\u003cp>That erasure bothers Ding. \"It feels bad,\" he says. \"I went to a bookstore to look at Sonoma history books. I bought one, and I didn't see any pictures of the Chinese laborers.\"\u003c/p>\n\u003cp>Recently, there's been a movement to call attention to the Chinese legacy in wine country. Last fall, Phillips and Ding — along with the Sonoma-Penglai Sister City Committee — went before the Sonoma City Council to propose the building of a monument to the early Chinese. The council unanimously voted to approve the construction of a \u003cem>ting\u003c/em> (a tile-roofed covered pavilion) in a city park. \"It's a physical object that people can see is Chinese,\" explains Phillips. \"It'll attract their attention to something Chinese. When they read the plaque, they'll realize the vineyards are here based on a lot of Chinese labor.\"\u003c/p>\n\u003cp>However, the city isn't funding the $75,000 cost of construction. The northeastern Chinese city of Penglai, also known for wine production, is donating $25,000. With other \u003ca href=\"https://sonomasistercitiesassociation.org/donors-to-the-wine-country-chinese-legacy-project-we-thank-you/\">fundraising\u003c/a>, the volunteers have raised $50,000. Construction is expected to begin as soon as the remainder of the money is raised.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog, \u003c/em>\u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a>\u003cem>, or on Twitter @GraceHwangLynch.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Enjoying a chardonnay or cabernet sauvignon? In the 1800s, Chinese immigrants helped introduce those iconic varietals to California's wine country. But as vineyards grew, so did anti-Chinese fervor.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_119114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/transporting-wine-95f9af075d22ecf0aef6d5e5429b26f9702c44ff-e1499978410695.jpg\" alt=\"Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-119114\">\u003cfigcaption class=\"wp-caption-text\">Chinese workers transport wine at Buena Vista, the oldest winery in California's Sonoma County, built in the mid-1800s. From the backbreaking labor of clearing roads and digging out caves to highly skilled horticultural work, Chinese laborers helped build Sonoma's wine country. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Sonoma Valley about an hour north of San Francisco, there are many reminders of the immigrants who built California's wine industry: tasting rooms that look like Italian villas or signs bearing French names. But you won't see any vestiges of the group that made up an estimated 80 percent of the workforce that first put Sonoma vineyards on the map: the Chinese.\u003c/p>\n\u003cp>\"Not many Chinese people in this little town now,\" says Jack Ding, an immigrant from Jiangsu, China, who has been living in Sonoma since 2008. \"But some of my neighbors and friends said, 'Hey Jack, you're Chinese. Let me tell you stories of Chinese who lived here 50, 100 or 150 years ago.' These were verbal stories from the family, generation by generation.\"\u003c/p>\n\u003cp>One of those friends was Gordon Phillips, a retired attorney and local historian who spent nine years researching the history of Chinese in Sonoma, poring over books, census data and old newspapers searching for articles, editorials and political advertisements mentioning Chinese workers. \"All these vintners were making money off these initial Chinese workers and nobody knows about it,\" Phillips says.\u003c/p>\n\u003cp>To understand how Chinese workers arrived in California's wine country, one must look to the east — to the Sierra Nevada. As the Gold Rush of the mid-1800s petered out and the construction of the transcontinental railroad neared completion, there were Chinese immigrants looking for work. That's where two key immigrants came into play. In 1857, a wealthy Hungarian named Agoston Haraszthy purchased a ranch in Sonoma Valley and named it Buena Vista, with the vision of introducing winemaking techniques from his homeland. Historian Charles L. Sullivan, author of numerous books about California's wine industry, calls Haraszthy \"the great supporter of Chinese labor in the vineyards.\"\u003c/p>\n\u003cfigure id=\"attachment_119113\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ho-po_sq-127369c2e65bc54adcb3d96966979fa6b30cbb26-e1499978486820.jpg\" alt=\"Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista.\" width=\"1920\" height=\"1921\" class=\"size-full wp-image-119113\">\u003cfigcaption class=\"wp-caption-text\">Ho Po, a Chinese labor contractor from San Francisco, sent 150 of his countrymen to build Buena Vista. \u003ccite>(Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Haraszthy turned to Ho Po, a Chinese labor contractor from San Francisco, who sent 150 of his countrymen to build Buena Vista, Sonoma's oldest commercial winery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those caves are still in use today at Buena Vista winery, where visitors can tour the 15-by-30-foot spaces carved out of rock. \"Workers literally dug the caves by hand,\" says Tom Blackwood, general manager of Buena Vista Winery. \"They still have the original markings. Those were the same skills they were using through the railroad.\"\u003c/p>\n\u003cp>Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it — Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\u003c/p>\n\u003cp>Cecilia Tsu, a history professor at the University of California, Davis who studies Asian-Americans in the West, points out that winemaking is much more labor-intensive than wheat or other crops grown earlier in the state.\u003c/p>\n\u003cfigure id=\"attachment_119115\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg\" alt=\"Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. "We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French," says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011.\" width=\"641\" height=\"641\" class=\"size-full wp-image-119115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/bottlingatbuenavista_sq-f6d676a14a65b0faf288d661312b4ccec578023c-150x150.jpg 150w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">Photos of Chinese men working in the fields and bottling wine are displayed in Buena Vista's tasting room. \"We feel it's more important than ever to talk about the reason we exist and the people who contributed to it − Chinese, Hungarian, French,\" says Jean-Charles Boisset, whose family company, Boisset Collection, bought the winery in 2011. \u003ccite>( Eadweard Muybridge/Courtesy of Buena Vista winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Chinese immigrants were indispensable on multiple levels,\" says Tsu. \"They built roads; cleared land for farming; planted, pruned and harvested grapes. They did backbreaking, physical labor, as well as horticultural work that required significant knowledge and skill.\"\u003c/p>\n\u003cp>Without Chinese workers, perhaps California wouldn't be famous for its most popular varietals. In his 2004 book \u003cem>The Beasts of the Field,\u003c/em> Richard Steven Street notes that between 1856 and 1869, Chinese planted the majority of Sonoma County's 3.2 million grapevines. \"The Chinese also played a key role in improving wine quality by ripping out old mission grape vineyards and replanting them with Riesling, Muscatel, Traminer, Black Hamburg, Cabernet Sauvignon, Chardonnay, and other fine French and European varieties,\" writes Street.\u003c/p>\n\u003cp>However, as the vineyards grew, so did backlash against the Chinese on the West Coast. Anti-Chinese leagues were formed in many counties, with whites accusing Chinese of undercutting wages. Asians were paid about $30 per month, while white workers were paid up to $50 monthly. Others complained that the Chinese were unable to assimilate into local culture. Racism was common in nearby wine-producing areas, such as Napa and the Russian River Valley, although the Sonoma Valley might have been more hospitable.\u003c/p>\n\u003cp>\"There was virtually no organized anti-Chinese agitation in the Sonoma Valley during the 1870s, much unlike what was common throughout much of the Bay Area, particularly in San Jose, Santa Rosa and Petaluma, even Napa,\" writes Sullivan in a \u003ca href=\"http://waywardtendrils.com/pdfs/vol.24_2014.pdf\">2014 article in the Wayward Tendrils Quarterly\u003c/a>. Haraszthy refused to stop employing Chinese at Buena Vista, despite the growing political opposition. He began carrying a gun to protect himself, and in 1868, he fled to Nicaragua to produce rum.\u003c/p>\n\u003cp>Meanwhile in wine country, nativist sentiments continued to take root. By 1877, lawmakers in Washington, D.C., debated a bill to stop Chinese immigration. Sonoma Valley grape grower John Hill testified in Congress to defend Chinese labor. \"He explained that Sonoma Valley grape growers depended on the 500 Chinese laborers employed in his 'neighborhood,' \" Phillips wrote in his 2015 thesis for his master's degree from Sonoma State University.\u003c/p>\n\u003cp>But spurred on by Denis Kearney's Workingmen's Party, a labor-oriented political group that supported nativist policies, Congress eventually passed the Chinese Exclusion Act in 1882, barring nearly all immigration from China. And whites drove out Chinese from many rural areas throughout the West. \"There was a movement to forcibly remove all the Chinese from Sonoma by starving them out — don't hire, don't patronize any shops that hire Chinese. During that period, a lot of Chinese left Sonoma. They were chewing on weeds down by the riverbanks, things got so bad,\" explains Phillips. According to U.S. Census data, the Chinese population in Sonoma County dropped \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">from 1,145 in 1890\u003c/a> to \u003ca href=\"https://www2.census.gov/prod2/decennial/documents/1890a_v1-13.pdf\">fewer than 200 in 1930\u003c/a>.\u003c/p>\n\u003cp>That ugly past isn't always highlighted in the popular lore of the West. Nor are the contributions of the Chinese. \"We tend to assume that native-born American growers and maybe some European immigrants were pioneers of viticulture in California,\" Tsu says. \"[But] in reality, they were utterly dependent on Chinese immigrant labor.\"\u003c/p>\n\u003cp>That erasure bothers Ding. \"It feels bad,\" he says. \"I went to a bookstore to look at Sonoma history books. I bought one, and I didn't see any pictures of the Chinese laborers.\"\u003c/p>\n\u003cp>Recently, there's been a movement to call attention to the Chinese legacy in wine country. Last fall, Phillips and Ding — along with the Sonoma-Penglai Sister City Committee — went before the Sonoma City Council to propose the building of a monument to the early Chinese. The council unanimously voted to approve the construction of a \u003cem>ting\u003c/em> (a tile-roofed covered pavilion) in a city park. \"It's a physical object that people can see is Chinese,\" explains Phillips. \"It'll attract their attention to something Chinese. When they read the plaque, they'll realize the vineyards are here based on a lot of Chinese labor.\"\u003c/p>\n\u003cp>However, the city isn't funding the $75,000 cost of construction. The northeastern Chinese city of Penglai, also known for wine production, is donating $25,000. With other \u003ca href=\"https://sonomasistercitiesassociation.org/donors-to-the-wine-country-chinese-legacy-project-we-thank-you/\">fundraising\u003c/a>, the volunteers have raised $50,000. Construction is expected to begin as soon as the remainder of the money is raised.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog, \u003c/em>\u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a>\u003cem>, or on Twitter @GraceHwangLynch.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Nonprofit Helps California's Asian-American Farmers Grow Their Business",
"title": "Nonprofit Helps California's Asian-American Farmers Grow Their Business",
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"content": "\u003cp>Growing up, Youa Yang did not envision himself taking over his family's business. His parents were Hmong refugees from Laos who arrived in Fresno, Calif., in the late 1980s and settled down to become farmers. He went to college for economics and mathematics and found himself knee-deep in the finance industry immediately after graduating.\u003c/p>\n\u003cp>But, while doing volunteer work, Yang crossed paths with Kyle Tsukahira, a program manager at \u003ca href=\"http://apifm.org/\">Asian Pacific Islander Forward Movement\u003c/a> (API), a non-profit dedicated to bringing culturally relevant produce to the Asian enclaves of Los Angeles. It was API that helped Yang see that his family farm had a lot more potential to grow – and gave him the tools to do it, like counseling in marketing, how to obtain organic certifications and the latest farming policies.\u003c/p>\n\u003cp>Now, Yang, 29, helps his parents run Padao Farms, a 15-acre plot that specializes in traditional Asian greens.\u003c/p>\n\u003cp>Then Yang went from client to consultant. He's fluent in Hmong and he helps translate the organization's workshops for his fellow Hmong farmers in the Central Valley.\u003c/p>\n\u003cp>\"It made me think about what I really wanted to do in life and the blessings that I had,\" he says. \"What I realized is that my parents are farming in Fresno and that they could use my talents and abilities.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yang's family farm grows a wide variety of produce catering specifically to an Asian palate. On a late spring day at the farm, one might find water spinach, with hollow stems that soak in the flavor of the garlic, and yam leaves, which are best gently sautéed with a dash of salt. There's bitter melon, which pairs well with black beans, and daikon roots, which are ideally pickled with a bit of white vinegar and sugar. The well-known bok choy is also available and is especially tasty when married to garlic, with a bit of salt and pepper.\u003c/p>\n\u003cp>In addition to farmers' markets across California, Yang's produce is distributed through \u003ca href=\"rootscsa.org\">Roots\u003c/a>, API's Los Angeles-based community-supported agriculture program, which he says has generated significant extra revenue for his farm and provided much-needed marketing assistance.\u003c/p>\n\u003cfigure id=\"attachment_119072\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a.jpg\" alt=\"A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens.A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens. \u003ccite>(Courtesy of Asian Pacific Islander Forward Movement)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"What is most difficult about farmers' market for farmers is not only the number [of] trips that it takes, but that they're not guaranteed to sell [their produce] or make the trip worth it,\" says API's Tsukahira.\u003c/p>\n\u003cp>Founded in 2013, API works directly with Asian farmers like Yang across California to provide local and healthy food to the Asian and Pacific Islander population in Los Angeles.\u003c/p>\n\u003cp>According to the 2010 census, the greater Los Angeles metropolitan area has the highest concentration of Asian-Americans in the United States. Over the years, grocery store chains have popped up to serve this population. For Chinese-Americans, that's 99 Ranch and 168 Market. Mitsuwa, Nijiya and Marukai markets, which are three separate market chains, cater to Japanese-Americans, and Galleria and Zion markets target Korean-Americans.\u003c/p>\n\u003cp>\"Not every Asian enclave has access to a grocery store that's selling culturally relevant produce,\" says Tsukahira, noting that L.A.'s Historic Filipinotown is considered a food desert.\u003c/p>\n\u003cp>\"There are more liquor stores and fast food restaurants than grocery stores, and many community members have to take public transit for about an hour to get to a supermarket,\" Paul Nguyen, a program coordinator at API, notes of the area.\u003c/p>\n\u003cp>And for the communities that do have access to a supermarket selling Asian greens, the issue is transparency and localism. While conventional Asian grocery stores are decent at labeling the countries from which they source, the exact suppliers are not divulged and the geographic range is international — anywhere from Mexico to China to Vietnam.\u003c/p>\n\u003cp>\"The thing is that we don't know where they're getting their produce from,\" Tsukahira says, adding, \"What we're trying to do is work with small, local farmers in California.\"\u003c/p>\n\u003cp>Over the years, API has worked with dozens of farms through its workshops. Additionally, it works directly with seven farms to distribute produce in the greater Los Angeles area. It's a small operation and the group also dedicates a lot of attention to fostering the Hmong farming community in Frenso County. According to a \u003ca href=\"http://www.ucanr.org/sites/Small_Farms_and_Specialty_Crop/files/88377.pdf\" target=\"_blank\">2007 survey\u003c/a>, there are roughly 1,500 small farms operated by southeast Asian farmers in Fresno County; about 900 of those are Hmong. They're part of a wave of immigrants who came to the United States in the 1980s and later because of persecution following the Vietnam War.\u003c/p>\n\u003cp>\"A lot of them are first-generation immigrants and they're not informed about the rules and regulations and how to get into the farmers' markets,\" Nguyen says. \"We work with them to help get their story out.\"\u003c/p>\n\u003cp>Workshop topics include irrigation, food safety, bookkeeping, marketing, and organic certification.\u003c/p>\n\u003cfigure id=\"attachment_119074\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671.jpg\" alt=\"Carrots, bok choy and cucumbers produced by Asian farmers in California that work with the Asian Pacific Islander Forward Movement. The nonprofit helps small farms grow their business through workshops, counseling and produce distribution.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119074\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Carrots, bok choy and cucumbers produced by Asian farmers in California that work with the Asian Pacific Islander Forward Movement. The nonprofit helps small farms grow their business through workshops, counseling and produce distribution. \u003ccite>(Courtesy of Asian Pacific Islander Forward Movement)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The irrigation workshop, Yang noted, was one of the most helpful and generated the most interest from farmers.\u003c/p>\n\u003cp>\"They taught us the best time to water so you don't get charged as much. And it helped me schedule my water more effectively,\" Yang says. \"The other farmers were really interested because they could finally see why the bills were so high.\"\u003c/p>\n\u003cp>Aside from helping farmers with logistics, the ultimate goal for API is to create a food hub — a distribution network in Los Angeles that will provide traditional Asian produce to restaurants, schools, hospitals, community institutions and stores, so that small farmers won't have to make the cumbersome trip into the city on a weekly basis. Even as generations continue to become more Americanized, the produce is a way to maintain cultural relevancy and diversity.\u003c/p>\n\u003cp>API is also gearing up to start a farmer incubation program, in which the organization will purchase land, obtain all the proper certifications for organic labeling and then lease plots out to the farmers.\u003c/p>\n\u003cp>On the consumer end, API is offering subsidized vegetables and fruits for low-income families, and cooking and nutrition workshops at affordable housing units.\u003c/p>\n\u003cp>The focus, ultimately, is the Asian-American community, which makes up 14.7 percent of the metropolitan Los Angeles population. Leafy greens for sautéing, crisp daikon roots for pickling, and mustard greens for salting are an integral part of the population's cultural identity. Yang says his biggest concern isn't a lack of demand for Asian produce, but a lack of farmers to feed that demand.\u003c/p>\n\u003cp>\"We've gotten to a point where people are so disconnected [from] their food and their groceries. With that said, it's one of my favorite things to meet the mothers that show up for our produce,\" Yang says. \"They feed their families with recipes that they grew up with. And it's a huge benefit for them to have access to a price that they're used to.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up, Youa Yang did not envision himself taking over his family's business. His parents were Hmong refugees from Laos who arrived in Fresno, Calif., in the late 1980s and settled down to become farmers. He went to college for economics and mathematics and found himself knee-deep in the finance industry immediately after graduating.\u003c/p>\n\u003cp>But, while doing volunteer work, Yang crossed paths with Kyle Tsukahira, a program manager at \u003ca href=\"http://apifm.org/\">Asian Pacific Islander Forward Movement\u003c/a> (API), a non-profit dedicated to bringing culturally relevant produce to the Asian enclaves of Los Angeles. It was API that helped Yang see that his family farm had a lot more potential to grow – and gave him the tools to do it, like counseling in marketing, how to obtain organic certifications and the latest farming policies.\u003c/p>\n\u003cp>Now, Yang, 29, helps his parents run Padao Farms, a 15-acre plot that specializes in traditional Asian greens.\u003c/p>\n\u003cp>Then Yang went from client to consultant. He's fluent in Hmong and he helps translate the organization's workshops for his fellow Hmong farmers in the Central Valley.\u003c/p>\n\u003cp>\"It made me think about what I really wanted to do in life and the blessings that I had,\" he says. \"What I realized is that my parents are farming in Fresno and that they could use my talents and abilities.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yang's family farm grows a wide variety of produce catering specifically to an Asian palate. On a late spring day at the farm, one might find water spinach, with hollow stems that soak in the flavor of the garlic, and yam leaves, which are best gently sautéed with a dash of salt. There's bitter melon, which pairs well with black beans, and daikon roots, which are ideally pickled with a bit of white vinegar and sugar. The well-known bok choy is also available and is especially tasty when married to garlic, with a bit of salt and pepper.\u003c/p>\n\u003cp>In addition to farmers' markets across California, Yang's produce is distributed through \u003ca href=\"rootscsa.org\">Roots\u003c/a>, API's Los Angeles-based community-supported agriculture program, which he says has generated significant extra revenue for his farm and provided much-needed marketing assistance.\u003c/p>\n\u003cfigure id=\"attachment_119072\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a.jpg\" alt=\"A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens.A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pado-farms-photo-by-api_35182401212_o_enl-0d65730c1cfa50cd8313b18362ab9cfa48123e8a-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A farmer checks on produce at Padao Farms, a 15-acre plot run by the Yang family in Fresno, Calif., that specializes in Asian greens. \u003ccite>(Courtesy of Asian Pacific Islander Forward Movement)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"What is most difficult about farmers' market for farmers is not only the number [of] trips that it takes, but that they're not guaranteed to sell [their produce] or make the trip worth it,\" says API's Tsukahira.\u003c/p>\n\u003cp>Founded in 2013, API works directly with Asian farmers like Yang across California to provide local and healthy food to the Asian and Pacific Islander population in Los Angeles.\u003c/p>\n\u003cp>According to the 2010 census, the greater Los Angeles metropolitan area has the highest concentration of Asian-Americans in the United States. Over the years, grocery store chains have popped up to serve this population. For Chinese-Americans, that's 99 Ranch and 168 Market. Mitsuwa, Nijiya and Marukai markets, which are three separate market chains, cater to Japanese-Americans, and Galleria and Zion markets target Korean-Americans.\u003c/p>\n\u003cp>\"Not every Asian enclave has access to a grocery store that's selling culturally relevant produce,\" says Tsukahira, noting that L.A.'s Historic Filipinotown is considered a food desert.\u003c/p>\n\u003cp>\"There are more liquor stores and fast food restaurants than grocery stores, and many community members have to take public transit for about an hour to get to a supermarket,\" Paul Nguyen, a program coordinator at API, notes of the area.\u003c/p>\n\u003cp>And for the communities that do have access to a supermarket selling Asian greens, the issue is transparency and localism. While conventional Asian grocery stores are decent at labeling the countries from which they source, the exact suppliers are not divulged and the geographic range is international — anywhere from Mexico to China to Vietnam.\u003c/p>\n\u003cp>\"The thing is that we don't know where they're getting their produce from,\" Tsukahira says, adding, \"What we're trying to do is work with small, local farmers in California.\"\u003c/p>\n\u003cp>Over the years, API has worked with dozens of farms through its workshops. Additionally, it works directly with seven farms to distribute produce in the greater Los Angeles area. It's a small operation and the group also dedicates a lot of attention to fostering the Hmong farming community in Frenso County. According to a \u003ca href=\"http://www.ucanr.org/sites/Small_Farms_and_Specialty_Crop/files/88377.pdf\" target=\"_blank\">2007 survey\u003c/a>, there are roughly 1,500 small farms operated by southeast Asian farmers in Fresno County; about 900 of those are Hmong. They're part of a wave of immigrants who came to the United States in the 1980s and later because of persecution following the Vietnam War.\u003c/p>\n\u003cp>\"A lot of them are first-generation immigrants and they're not informed about the rules and regulations and how to get into the farmers' markets,\" Nguyen says. \"We work with them to help get their story out.\"\u003c/p>\n\u003cp>Workshop topics include irrigation, food safety, bookkeeping, marketing, and organic certification.\u003c/p>\n\u003cfigure id=\"attachment_119074\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671.jpg\" alt=\"Carrots, bok choy and cucumbers produced by Asian farmers in California that work with the Asian Pacific Islander Forward Movement. The nonprofit helps small farms grow their business through workshops, counseling and produce distribution.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119074\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/produce-photo-by-api_35182395152_o_custom-8f3a1518428a70337db8b762c81a107537ed5671-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Carrots, bok choy and cucumbers produced by Asian farmers in California that work with the Asian Pacific Islander Forward Movement. The nonprofit helps small farms grow their business through workshops, counseling and produce distribution. \u003ccite>(Courtesy of Asian Pacific Islander Forward Movement)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The irrigation workshop, Yang noted, was one of the most helpful and generated the most interest from farmers.\u003c/p>\n\u003cp>\"They taught us the best time to water so you don't get charged as much. And it helped me schedule my water more effectively,\" Yang says. \"The other farmers were really interested because they could finally see why the bills were so high.\"\u003c/p>\n\u003cp>Aside from helping farmers with logistics, the ultimate goal for API is to create a food hub — a distribution network in Los Angeles that will provide traditional Asian produce to restaurants, schools, hospitals, community institutions and stores, so that small farmers won't have to make the cumbersome trip into the city on a weekly basis. Even as generations continue to become more Americanized, the produce is a way to maintain cultural relevancy and diversity.\u003c/p>\n\u003cp>API is also gearing up to start a farmer incubation program, in which the organization will purchase land, obtain all the proper certifications for organic labeling and then lease plots out to the farmers.\u003c/p>\n\u003cp>On the consumer end, API is offering subsidized vegetables and fruits for low-income families, and cooking and nutrition workshops at affordable housing units.\u003c/p>\n\u003cp>The focus, ultimately, is the Asian-American community, which makes up 14.7 percent of the metropolitan Los Angeles population. Leafy greens for sautéing, crisp daikon roots for pickling, and mustard greens for salting are an integral part of the population's cultural identity. Yang says his biggest concern isn't a lack of demand for Asian produce, but a lack of farmers to feed that demand.\u003c/p>\n\u003cp>\"We've gotten to a point where people are so disconnected [from] their food and their groceries. With that said, it's one of my favorite things to meet the mothers that show up for our produce,\" Yang says. \"They feed their families with recipes that they grew up with. And it's a huge benefit for them to have access to a price that they're used to.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Abalone, That Delicious Rarity, Being Farmed in Bay Area",
"title": "Abalone, That Delicious Rarity, Being Farmed in Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A quintessential California luxury ingredient, \u003ca href=\"https://en.wikipedia.org/wiki/Haliotis_rufescens\">red abalone\u003c/a> (haliotis rufescens) is beloved by eaters, top chefs, divers and, alas, the many poachers who have helped deplete the wild populations to such an extent that commercial harvesting has long been illegal. Fortunately, this largest, tastiest variety of the mollusk is being cultivated right here in the Bay Area, where live abalone or succulent, fresh steaks ready for a sauté pan are available if you know where to look.\u003c/p>\n\u003cp>Now considered akin to pricey, rare foodstuffs like beluga caviar, white truffles and true Kobe beef, abalone is not only delicious but the \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations/groups/abalone\">Monterey Bay Aquarium's Seafood Watch\u003c/a> program names California farmed abalone a \"best choice\" because it's a healthy, sustainable pick. High-end chefs across the country love it not just because it's a luxury item in limited quantities but because it's subtle, rich, not-like-anything-else flavor -- sweet, buttery with a whisper of ocean -- inspires their creativity.\u003c/p>\n\u003cp>Fortunately, Bay Area chefs don't have to go far to get fresh abalone and neither do consumers because the only abalone farms on the continent are in California. Two coastal aquaculture operations in the region are selling abalone right out of their doors and also supply chefs, retailers, \u003ca href=\"http://www.sfchronicle.com/food/article/Where-to-find-community-supported-fisheries-6403882.php\">CSFs\u003c/a> and some farmers' markets. Ranging from $20 to $96 per generous entree-sized portion (5 to 8 ounces) when bought directly from the source, California red abalone is a worthy purchase for home cooks looking for something special.\u003c/p>\n\u003cfigure id=\"attachment_118961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ready-to-eat-BAB.jpg\" alt=\"American Abalone sells 5-ounce packages of cleaned, pounded, ready-to-cook abalone for $20, which is supposed to serve one adult.\" width=\"1920\" height=\"1422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Abalone sells 5-ounce packages of cleaned, pounded, ready-to-cook abalone for $20, which is supposed to serve one adult. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, these gourmet gastropods are being cultivated under a commercial wharf in Monterey at the \u003ca href=\"http://www.montereyabalone.com/\">Monterey Abalone Company\u003c/a> and in seawater-filled tanks virtually on the beach in Davenport near Santa Cruz at \u003ca href=\"http://americanabalone.com/\">American Abalone Farms\u003c/a>. The only other domestic aquaculture abalone operations selling to the public are located on the Central Coast in Cayucos, near Santa Barbara and on the island of Hawaii.\u003c/p>\n\u003cp>For seafood lovers, a trip to the coast to buy fresh abalone can be quite an enjoyable outing, particularly for those who don't want to wait to get their purchases home. \"People want to come here and eat it here. That was kind of surprising,\" says Tom Ebert, owner of American Abalone Farms, located on a picturesque cove. A marine biologist whose father was an aquaculture pioneer, Ebert has encouraged this trend by selling other fresh-from-the-water local seafood like live oysters, clams, Dungeness crab, sea urchins, filleted wild salmon and other items at his farm, where he's in the process of building an official store and dining spot overlooking the ocean that will open in the fall.\u003c/p>\n\u003cfigure id=\"attachment_118963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118963\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tom-Ebert-BAB.jpg\" alt=\"Tom Ebert and some of his hundreds of seawater-filled tanks where abalone grow from pencil-point size into marketable mollusks.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tom Ebert and some of his hundreds of seawater-filled tanks where abalone grow from pencil-point size into marketable mollusks. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the commercial abalone business since 1989, Ebert admits abalone aquaculture isn't for the timid. \"It's not an easy business,\" he explains, burdened with extensive regulations, multiple permit requirements, major location issues, significant investment prerequisites and natural challenges such as the effects of adverse weather when the abalone's main diet, local kelp, might not be plentiful.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The only nice thing about winter storms is that it puts lots of bull kelp on the beach,\" Ebert says. Normally, he sends his crew out in a boat four times a week to harvest this abundant type of \u003ca href=\"http://allaboutalgae.com/what-are-algae/\">algae\u003c/a> for his tasty mollusks to feed on. His employees lop off the tops of this fast-growing seaweed, which can generate a foot or more of new fronds daily, and fill up the boat dedicated to this task.\u003c/p>\n\u003cp>The many hurdles in his profession have whittled down the approximately 20 abalone farms that existed in the '90s to the few left today, he reports. But lately, business has been good as more people discover a scenic source for this treasured marine mollusk. \"People come here and see live abalone crawling around in the tanks or get an abalone steak that was just processed yesterday,\" notes Ebert. If only that were true for some market-bought abs. \"It could have come out of the ocean five weeks ago. Maybe it was frozen for the last six months. You just don’t know,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_118969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118969\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/baby-abalone-BAB.jpg\" alt=\"This six-month-old abalone peeking out from its colorful shell will grow slowly -- an inch or so per year -- so aquaculture operations must be patient.\" width=\"1920\" height=\"1485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-800x619.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-768x594.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-1020x789.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-1180x913.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-960x743.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-375x290.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-520x402.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This six-month-old abalone peeking out from its colorful shell will grow slowly -- an inch or so per year -- so aquaculture operations must be patient. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The direct-to-the-public part of Ebert's business is now relatively small but he intends to increase it by adding Sunday to his current Saturday-only schedule starting in August. Given the crowds on sunny summer weekends who slurp down oysters and clams and have been cleaning out his other available, well-priced store offerings quickly, this is a wise strategy.\u003c/p>\n\u003cp>Approximately 50 miles down the coast, Monterey Abalone Company is also doing well. Unlike American Abalone, this sea-based aquaculture farm only sells live abalone and much of it within the immediate area. While Ebert's giant sea snails grow up in a series of tanks filled with continually freshened seawater from the adjacent Pacific, the abs at Monterey Abalone reside in cages under a municipal wharf, where the mollusks live on sheets of plastic in metal mesh enclosures that look sort of like large file drawers filled with snails. Frequently-harvested kelp and a little locally-cultured red algae are pushed into the cages and quickly consumed by the hungry critters.\u003c/p>\n\u003cfigure id=\"attachment_118970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118970\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pier-location-BAB.jpg\" alt=\"With its farm located under this municipal pier, Monterey Abalone Company (right) has a tiny office with a trapdoor and ladder that accesses its growing abalone population.\" width=\"1920\" height=\"1186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-1180x729.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-520x321.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its farm located under this municipal pier, Monterey Abalone Company (right) has a tiny office with a trapdoor and ladder that accesses its growing abalone population. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around for 25 years, Monterey Abalone is run by Art Seavey and Trevor Fay, who try to duplicate the environment of wild abalone as much as possible while preventing natural predators like crabs, sea stars, octopuses, sea otters and other species from gobbling up their abs. The strong current that runs through the bay carries away waste from their farm, which then feeds other ocean residents, according to Fay.\u003c/p>\n\u003cp>\"We're about as much a farm-to-fork concept as it gets,\" he says, opining that his ocean-based mollusks are superior to tank-raised abalone -- and even the wild gastropods. \"In my book, there are no bad abalone, but if we put our smallest ones alongside our largest ones or a wild one, I like our small ones the best; those that are four years old. The only way you can ruin abalone is if it's overcooked,\" Fay explains.\u003c/p>\n\u003cp>His farm and livestock are reached via a tall ladder under a trap-door in the middle of his tiny facility at the end of a pier built in 1926 where John Steinbeck once trod. Multiple wet planks laid between the pilings under the pier give access to 250 stacked cages where about 4,000 abalones silently eat and slowly grow in the cool bay waters. A system of ropes and pulleys is used to lift the cages out of the water frequently so more kelp can be stuffed in to feed the hungry abalone.\u003c/p>\n\u003cfigure id=\"attachment_118968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118968\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/abalone-file-drawer-BAB.jpg\" alt=\"Hundreds of abalone live on these plastic sheets inside wire cages with enough room for workers to stuff in kelp and red algae, which feed the hungry critters.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hundreds of abalone live on these plastic sheets inside wire cages with enough room for workers to stuff in kelp and red algae, which feed the hungry critters. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We go through about four or five tons of fresh kelp every week,\" Fay reports. \"We harvest by hand from the canopy near the surface. It's like cutting the grass out in the front yard; it's going to come right back.\" To keep his abs from drastic dieting during the periods when kelp is hard to find, his crew collects extra seaweed that's salted to preserve it so it's ready when the need arises.\u003c/p>\n\u003cp>As Seavey and Fay have performed research to fine-tune their operation, lucrative new sidelines have emerged. \"The California red abalone gets its color (and name) from the shell, and in the wild, their shell would be a solid brick red color because they have access to red algae,\" notes Fay. Since red algae is quite hard to collect, Monterey Abalone began growing it nearby so they could add a small amount to the diet of their abalone to \"enhance flavor and appearance,\" as Fay describes it.\u003c/p>\n\u003cp>After being contacted by Bay Area chef Daniel Patterson, who was looking for sources of algae for his high-end kitchens, Monterey Abalone added a new product to their business. Says Fay: \"We began culturing different species of algae and collecting sustainable wild species. Chefs are food scientists that can do 1,000 things with these ingredients. Daniel is the one that kicked that off,\" he states. \"All the \u003ca href=\"http://www.motherearthnews.com/real-food/guide-edible-seaweed-ze0z1404zjhar\">algae in the ocean is edible\u003c/a>; some is more palatable than others. It can be dried and used as seasoning, or eaten raw or used in soups or pickled. Bull kelp is just delicious,\" Fay notes, explaining that his algae supply is now being sold to consumers as well as chefs.\u003c/p>\n\u003cfigure id=\"attachment_118971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118971\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Trevor-BAB.jpg\" alt=\"Trevor Fay and Monterey Abalone Company also have a business of gathering sea creatures that are used by clients for education and research purposes.\" width=\"1920\" height=\"2519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-160x210.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-800x1050.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-768x1008.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-1020x1338.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-1180x1548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-960x1260.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-240x315.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-375x492.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-520x682.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trevor Fay and Monterey Abalone Company also have a business of gathering sea creatures that are used by clients for education and research purposes. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Tom Ebert, the crew at Monterey Abalone is plugged into the community of scientists, aquafarmers and fishermen whose life is the marine world. Thus Fay and team started selling other seafood obtained through their contacts. \"We carry, seasonally, California spiny lobsters -- it's my favorite seafood in the world. We buy them from Santa Barbara. We bring up a load every other week of lobsters, Kellet's whelks, sea cucumbers and giant red urchins,\" Fay reports. Chefs from notable restaurants and sushi bars now have Monterey Abalone on speed dial to get their hands on these items but consumers can buy them, too.\u003c/p>\n\u003cp>When it comes to abalone, the company only sells live mollusks, so shucking and cleaning must be executed by the buyer. Novices get an illustrated sheet explaining the process but those with practice can, like Fay and Seavey, produce a glistening steak in about two minutes, with four steaks considered an entree portion. While cooking preparations are unlimited, many ab lovers take the simple route of pounding the mollusk lightly, dredging in flour, sautéing in butter very quickly and squeezing fresh lemon on the result. Delicioso!\u003c/p>\n\u003cp>\u003cstrong>For those who want all the work done by others, fresh California red abalone is sometimes on the menu at a variety of Bay Area restaurants for a pretty price, including:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong> - Tadich Grill, Saison, Quince, Prospect, The Progress, North Beach Restaurant, Commonwealth, Lazy Bear, Cala, Californios, In Situ, Boulevard, Michael Mina, Farallon, Benu, Scoma's, Pacific Cafe\u003c/p>\n\u003cp>\u003cstrong>Peninsula & South Bay\u003c/strong> - The Sea by Alexander's Steakhouse, Palo Alto; Chez TJ, Mountain View; Manresa, Los Gatos; Nick's Next Door, Los Gatos; Plumed Horse, Saratoga; Le Papillon, San Jose; TGI Sushi, San Jose; Doni Don BBQ, Santa Clara\u003c/p>\n\u003cp>\u003cstrong>Wine Country\u003c/strong> - Meadowood, St. Helena; French Laundry, St. Helena; Sloage Resort, Calistoga; Single Thread, Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Coast\u003c/strong> - Aubergine, Carmel; Anton & Michel's, Carmel; Pacific's Edge, Carmel; Sardine Factory, Monterey; Firefish Grill, Santa Cruz; Oswald, Soquel; Home, Soquel; Duarte's Tavern, Pescadero; Navio (Ritz-Carlton), Half Moon Bay\u003c/p>\n\u003cfigure id=\"attachment_118964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/abalone-cages-BAB.jpg\" alt=\"The sub-pier abalone farm at Monterey Abalone Company uses a system of ropes and pulleys to move the stacked, mollusk-filled cages in and out of the water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sub-pier abalone farm at Monterey Abalone Company uses a system of ropes and pulleys to move the stacked, mollusk-filled cages in and out of the water. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A renowned regional chef who's been a particular fan of local abalone is David Kinch of Michelin three-star \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos. The mollusk has appeared in some of his signature dishes such as Winter Tidal Pool, abalone porridge and braised abalone with panna cotta and abalone-dashi gelée. A sometime surfer, Kinch has said that farmed abalone is more tender than the wild variety -- an opinion shared by many other experts -- and he is so enamored of the flavorful sea snail that the cover of his cookbook, \u003ca href=\"https://www.amazon.com/dp/B00CK8CLK2/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1,\">Manresa: An Edible Reflection\u003c/a>, pictures a stylized abalone shell.\u003c/p>\n\u003cp>Bay Area chef Jarad Gallagher of \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a> in Mountain View keeps abalone on his menu and explains that \"It's as sweet as corn so it pairs well with corn.\" He notes that the mollusk also goes great with rich ingredients like pork belly and bacon, with a particular affinity for truffles. His own unique take involves a quick sear on a Japanese grill burning \u003ca href=\"https://en.wikipedia.org/wiki/Binch%C5%8Dtan\">binchō-tan charcoal\u003c/a>, after which \"It's so tender, you don't need to cut it with a knife,\" he says. Gallagher also uses the abalone's liver to create an umami-rich sauce for his preparations.\u003c/p>\n\u003cp>While local farmed abalone might win as a superior ingredient compared to wild abalone according to some, \u003ca href=\"http://www.latimes.com/local/abcarian/la-me-ra-abalone-dangers-20151007-column.html\">sport diving\u003c/a>-- without scuba gear, which is illegal -- is still a passionate pastime for many people, despite the fact that this sometimes-perilous activity kills upward of seven divers annually. The shortened season, shrinking of the allowed catch -- now 12 per year -- and \u003ca href=\"http://www.pressdemocrat.com/news/6830504-181/unprecedented-delay-in-california-abalone?artslide=0\">other restrictions\u003c/a> don't dent the throngs who search for wild mollusks, primarily in the murky waters of Sonoma and Mendocino counties. Catching abalone anywhere south of the Golden Gate Bridge is prohibited.\u003c/p>\n\u003cp>Some well-heeled divers spend at least $675 to participate in \u003ca href=\"https://www.littleriverinn.com/2018-abalone-camp/\">Abalone Camp\u003c/a> at the lovely Little River Inn on the Mendocino coast each June, which includes equipment, instruction, food, lodging, cooking demonstrations and more. The other big ab event is the \u003ca href=\"https://www.visitmendocino.com/event/24th-world-champion-abalone-cook-off-festival/\">World Championship Abalone Cook-Off & Festival\u003c/a> in Fort Bragg in October, where would-be chefs feed eager eaters and compete for the best recipes for the tasty mollusk.\u003c/p>\n\u003cfigure id=\"attachment_118965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/American-Abalone-Farms-BAB.jpg\" alt=\"American Abalone Farms is located on a picturesque cove near Santa Cruz, where visitors can buy and consume abalone and other local seafood on Saturdays.\" width=\"1920\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1020x566.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1038x576.jpg 1038w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-240x133.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-375x208.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-520x288.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Abalone Farms is located on a picturesque cove near Santa Cruz, where visitors can buy and consume abalone and other local seafood on Saturdays. \u003ccite>(Anne Roth)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These events are attended by the rules-following abalone aficionados who adhere to the tight hunting restrictions imposed by the California Department of Fish and Wildlife. These legit divers pry out about 250,000 wild red abalone from the Pacific annually -- which must be at least seven inches long -- but at least that many abalone are filched by \u003ca href=\"https://www.nytimes.com/2014/07/27/sports/in-hunt-for-red-abalone-divers-face-risks-and-poachers-face-the-law.html?_r=0\">poachers\u003c/a> per year in a stolen catch with a street value that could be worth $25 million, say experts.\u003c/p>\n\u003cp>In huge demand particularly in the Asian community, by Asian markets and Asian restaurants, which treasure abalone not just for its taste but its supposed aphrodisiac qualities, the illegally obtained abs can easily fetch $100 per mollusk. Insiders like Tom Ebert report seeing large, clearly bootleg wild abalone for sale in Chinatown markets, a distressing sight. \"Given my background, that just turns my stomach,\" he says. \"To poach animals like that? That’s horrible. The poaching destroys everything.\"\u003c/p>\n\u003cp>Thieves in California have been caught not just with contraband red abalone but with other varieties from even more fragile populations. Of the 100-plus abalone species around the world, there are six present in our state in addition to the reds: blacks, whites, greens, pinks, pintos and threaded. None of these other species can legally be removed by anyone and many are dangerously endangered but to poachers, an abalone is viewed as a $100 bill lying on the sea floor. Ab rustlers use scuba gear and sneak to quiet, unmonitored corners of the long California coastline to steal their prizes, with plenty of buyers equally unbothered by the effect of these crimes on the wild habitats.\u003c/p>\n\u003cfigure id=\"attachment_118966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118966\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fully-revealed-BAB.jpg\" alt=\"The red abalone is an unlovely giant sea snail in its natural form and consumers typically buy four per main serving, with 40-45% of the live body weight ending up as meat after cleaning.\" width=\"1920\" height=\"1563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-800x651.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-768x625.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-1020x830.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-240x195.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-520x423.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The red abalone is an unlovely giant sea snail in its natural form and consumers typically buy four per main serving, with 40-45% of the live body weight ending up as meat after cleaning. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many other native flora and fauna decimated by careless humans, abalone were once so abundant that they could be gathered from a beach at low tide. Vintage photos from the early 1900s show massive piles of abalone shells as commercial operations geared up. After scuba technology arrived, a diver could collect 2,000 or more abalone daily so not surprisingly, red abalone populations plummeted during the '70s and '80s. The California government finally took action in the '90s after the collapse of the commercial abalone fishery.\u003c/p>\n\u003cp>Closing the commercial fishery and tightening regulations on sport diving in California helped the local ecology but demand worldwide for the delicious, pricey mollusk is undiminished. Fortunately, abalone farming emerged in the modern era to feed the craving and aquaculture operations exist in many coastal countries. In fact, American abalone production is far below that of other nations like Chile, Australia, South Africa and, particularly, Asian countries.\u003c/p>\n\u003cp>The big kahuna is China, which grows as much farmed abalone as all other nations combined according to Tom Ebert. \"They don't export, really,\" he says. Nor are they concerned with environmental issues, apparently.\u003c/p>\n\u003cp>In abalone-mad nations like China and Japan, \"farming\" often means selecting a coastal bay, then hiring divers to remove or kill off all natural predators in that location before establishing abalone colonies, he says. \"Anything else living in that bay can go out the window,\" reports Ebert. \"If they come back, they’re killed. They'll put pipes straight across the beach, bring in bulldozers; they do whatever they have to do\" to maximize abalone production.\u003c/p>\n\u003cp>Meanwhile, California's highly-regulated abalone aquaculture industry is barely expanding. But for those lucky enough to live in the Bay Area, a short drive or signing up for a CSF box can put this exquisite treat on dinner tables virtually anytime.\u003c/p>\n\u003cfigure id=\"attachment_118967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118967\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ocean-pipes-BAB.jpg\" alt=\"These pipes at American Abalone Farms bring fresh seawater to the many tanks growing red abalone near the beach. Wild abalone can live many decades but cultivated abs are usually harvested by the age of four.\" width=\"1920\" height=\"1195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-1180x734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-960x598.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These pipes at American Abalone Farms bring fresh seawater to the many tanks growing red abalone near the beach. Wild abalone can live many decades but cultivated abs are usually harvested by the age of four. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://americanabalone.com/\">\u003cstrong>American Abalone Farms\u003c/strong>\u003c/a>\u003cbr>\n245 Davenport Landing, Davenport [\u003ca href=\"http://goo.gl/MdRudh\">Map\u003c/a>]\u003cbr>\nPh: (831) 457-2700\u003cbr>\nHours: Saturday, 10am-3pm (also Sunday, starting in August)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/americanabalone\">American Abalone Farms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/americanabalone/\">americanabalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CAabalonefarm\">@CAabalonefarm\u003c/a>\u003cbr>\nProducts: live and fresh steaks; fresh shellfish, wild salmon and other local products\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://montereyabalone.com/\">\u003cstrong>Monterey Abalone Company\u003c/strong>\u003c/a>\u003cbr>\n160 Municipal Wharf No.2, Monterey [\u003ca href=\"http://goo.gl/XMNdca\">Map\u003c/a>]\u003cbr>\nPh: (831) 646-0350\u003cbr>\nHours: Mon-Fri, 8am-4:30pm; Sat, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/montereyabalonecompany/?rf=235187209833316\">Monterey Abalone Company\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/montereyabalone/\">montereyabalone\u003c/a>\u003cbr>\nProducts: live abalone, California spiny lobster, whelks, sea cucumbers, red sea urchin and several kinds of local algae.\u003c/p>\n\u003ch3>Fresh Abalone Retailers\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Lucky-Seafood-Market/166518760041171\">\u003cstrong>Lucky Seafood Market\u003c/strong>\u003c/a>\u003cbr>\n1201 E. 12th St., Oakland [\u003ca href=\"http://goo.gl/BvrLE3\">Map\u003c/a>]\u003cbr>\nPh: (510) 436-6068\u003c/li>\n\u003cli>\u003ca href=\"http://nj.hmart.com/stores/san-jose-de-anza/\">\u003cstrong>Hmart\u003c/strong>\u003c/a>\u003cbr>\n1179 S. De Anza Blvd., Cupertino [\u003ca href=\"http://goo.gl/PhVYYD\">Map\u003c/a>]\u003cbr>\nPh: (408) 418-1601\u003c/li>\n\u003cli>\u003ca href=\"http://ospreyseafood.com/contact.php\">\u003cstrong>Osprey Seafood\u003c/strong>\u003c/a>\u003cbr>\nPier 33, The Embarcadero, San Francisco [\u003ca href=\"http://goo.gl/KUF48T\">Map\u003c/a>]\u003cbr>\nPh: (415) 291-0156\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereyfish.com/\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\nPier 33, #37, The Embarcadero, San Francisco [\u003ca href=\"http://goo.gl/Cz9BQ3\">Map\u003c/a>]\u003cbr>\nPh: (415) 956-1985\u003c/li>\n\u003c/ul>\n\u003ch3>Farmers' Markets\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.hhfreshfish.com/\">\u003cstrong>H&H Fresh Fish\u003c/strong>\u003c/a>\u003cbr>\nThis Santa Cruz-based purveyor has booths at 17 farmers markets throughout the Bay Area.\u003cbr>\nPh: (831) 462-3474\u003c/li>\n\u003c/ul>\n\u003ch3>CSFs\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.realgoodfish.com/\">\u003cstrong>Real Good Fish\u003c/strong>\u003c/a>\u003cbr>\nPh: (831) 332-1234\u003c/li>\n\u003cli>\u003ca href=\"https://www.tryfreshcatch.com/\">\u003cstrong>Fresh Catch\u003c/strong>\u003c/a>\u003cbr>\nPh: (415) 305-1830\u003c/li>\n\u003cli>\u003ca href=\"http://www.seaforager.com/\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.getocean2table.com/\">\u003cstrong>Ocean2Table\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Once harvested commercially until few were left in the wild, California red abalone is so delicious that demand is ongoing. Now the farmed abalone available at two Bay Area operations is said to taste even better than the wild kind and is a \"best choice\" according to the Monterey Bay Aquarium's Seafood Watch. ",
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"description": "Once harvested commercially until few were left in the wild, California red abalone is so delicious that demand is ongoing. Now the farmed abalone available at two Bay Area operations is said to taste even better than the wild kind and is a "best choice" according to the Monterey Bay Aquarium's Seafood Watch. ",
"title": "Abalone, That Delicious Rarity, Being Farmed in Bay Area | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A quintessential California luxury ingredient, \u003ca href=\"https://en.wikipedia.org/wiki/Haliotis_rufescens\">red abalone\u003c/a> (haliotis rufescens) is beloved by eaters, top chefs, divers and, alas, the many poachers who have helped deplete the wild populations to such an extent that commercial harvesting has long been illegal. Fortunately, this largest, tastiest variety of the mollusk is being cultivated right here in the Bay Area, where live abalone or succulent, fresh steaks ready for a sauté pan are available if you know where to look.\u003c/p>\n\u003cp>Now considered akin to pricey, rare foodstuffs like beluga caviar, white truffles and true Kobe beef, abalone is not only delicious but the \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations/groups/abalone\">Monterey Bay Aquarium's Seafood Watch\u003c/a> program names California farmed abalone a \"best choice\" because it's a healthy, sustainable pick. High-end chefs across the country love it not just because it's a luxury item in limited quantities but because it's subtle, rich, not-like-anything-else flavor -- sweet, buttery with a whisper of ocean -- inspires their creativity.\u003c/p>\n\u003cp>Fortunately, Bay Area chefs don't have to go far to get fresh abalone and neither do consumers because the only abalone farms on the continent are in California. Two coastal aquaculture operations in the region are selling abalone right out of their doors and also supply chefs, retailers, \u003ca href=\"http://www.sfchronicle.com/food/article/Where-to-find-community-supported-fisheries-6403882.php\">CSFs\u003c/a> and some farmers' markets. Ranging from $20 to $96 per generous entree-sized portion (5 to 8 ounces) when bought directly from the source, California red abalone is a worthy purchase for home cooks looking for something special.\u003c/p>\n\u003cfigure id=\"attachment_118961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ready-to-eat-BAB.jpg\" alt=\"American Abalone sells 5-ounce packages of cleaned, pounded, ready-to-cook abalone for $20, which is supposed to serve one adult.\" width=\"1920\" height=\"1422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ready-to-eat-BAB-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Abalone sells 5-ounce packages of cleaned, pounded, ready-to-cook abalone for $20, which is supposed to serve one adult. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locally, these gourmet gastropods are being cultivated under a commercial wharf in Monterey at the \u003ca href=\"http://www.montereyabalone.com/\">Monterey Abalone Company\u003c/a> and in seawater-filled tanks virtually on the beach in Davenport near Santa Cruz at \u003ca href=\"http://americanabalone.com/\">American Abalone Farms\u003c/a>. The only other domestic aquaculture abalone operations selling to the public are located on the Central Coast in Cayucos, near Santa Barbara and on the island of Hawaii.\u003c/p>\n\u003cp>For seafood lovers, a trip to the coast to buy fresh abalone can be quite an enjoyable outing, particularly for those who don't want to wait to get their purchases home. \"People want to come here and eat it here. That was kind of surprising,\" says Tom Ebert, owner of American Abalone Farms, located on a picturesque cove. A marine biologist whose father was an aquaculture pioneer, Ebert has encouraged this trend by selling other fresh-from-the-water local seafood like live oysters, clams, Dungeness crab, sea urchins, filleted wild salmon and other items at his farm, where he's in the process of building an official store and dining spot overlooking the ocean that will open in the fall.\u003c/p>\n\u003cfigure id=\"attachment_118963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118963\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tom-Ebert-BAB.jpg\" alt=\"Tom Ebert and some of his hundreds of seawater-filled tanks where abalone grow from pencil-point size into marketable mollusks.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tom-Ebert-BAB-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tom Ebert and some of his hundreds of seawater-filled tanks where abalone grow from pencil-point size into marketable mollusks. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the commercial abalone business since 1989, Ebert admits abalone aquaculture isn't for the timid. \"It's not an easy business,\" he explains, burdened with extensive regulations, multiple permit requirements, major location issues, significant investment prerequisites and natural challenges such as the effects of adverse weather when the abalone's main diet, local kelp, might not be plentiful.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The only nice thing about winter storms is that it puts lots of bull kelp on the beach,\" Ebert says. Normally, he sends his crew out in a boat four times a week to harvest this abundant type of \u003ca href=\"http://allaboutalgae.com/what-are-algae/\">algae\u003c/a> for his tasty mollusks to feed on. His employees lop off the tops of this fast-growing seaweed, which can generate a foot or more of new fronds daily, and fill up the boat dedicated to this task.\u003c/p>\n\u003cp>The many hurdles in his profession have whittled down the approximately 20 abalone farms that existed in the '90s to the few left today, he reports. But lately, business has been good as more people discover a scenic source for this treasured marine mollusk. \"People come here and see live abalone crawling around in the tanks or get an abalone steak that was just processed yesterday,\" notes Ebert. If only that were true for some market-bought abs. \"It could have come out of the ocean five weeks ago. Maybe it was frozen for the last six months. You just don’t know,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_118969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118969\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/baby-abalone-BAB.jpg\" alt=\"This six-month-old abalone peeking out from its colorful shell will grow slowly -- an inch or so per year -- so aquaculture operations must be patient.\" width=\"1920\" height=\"1485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-800x619.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-768x594.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-1020x789.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-1180x913.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-960x743.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-375x290.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/baby-abalone-BAB-520x402.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This six-month-old abalone peeking out from its colorful shell will grow slowly -- an inch or so per year -- so aquaculture operations must be patient. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The direct-to-the-public part of Ebert's business is now relatively small but he intends to increase it by adding Sunday to his current Saturday-only schedule starting in August. Given the crowds on sunny summer weekends who slurp down oysters and clams and have been cleaning out his other available, well-priced store offerings quickly, this is a wise strategy.\u003c/p>\n\u003cp>Approximately 50 miles down the coast, Monterey Abalone Company is also doing well. Unlike American Abalone, this sea-based aquaculture farm only sells live abalone and much of it within the immediate area. While Ebert's giant sea snails grow up in a series of tanks filled with continually freshened seawater from the adjacent Pacific, the abs at Monterey Abalone reside in cages under a municipal wharf, where the mollusks live on sheets of plastic in metal mesh enclosures that look sort of like large file drawers filled with snails. Frequently-harvested kelp and a little locally-cultured red algae are pushed into the cages and quickly consumed by the hungry critters.\u003c/p>\n\u003cfigure id=\"attachment_118970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118970\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pier-location-BAB.jpg\" alt=\"With its farm located under this municipal pier, Monterey Abalone Company (right) has a tiny office with a trapdoor and ladder that accesses its growing abalone population.\" width=\"1920\" height=\"1186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-1180x729.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pier-location-BAB-520x321.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its farm located under this municipal pier, Monterey Abalone Company (right) has a tiny office with a trapdoor and ladder that accesses its growing abalone population. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around for 25 years, Monterey Abalone is run by Art Seavey and Trevor Fay, who try to duplicate the environment of wild abalone as much as possible while preventing natural predators like crabs, sea stars, octopuses, sea otters and other species from gobbling up their abs. The strong current that runs through the bay carries away waste from their farm, which then feeds other ocean residents, according to Fay.\u003c/p>\n\u003cp>\"We're about as much a farm-to-fork concept as it gets,\" he says, opining that his ocean-based mollusks are superior to tank-raised abalone -- and even the wild gastropods. \"In my book, there are no bad abalone, but if we put our smallest ones alongside our largest ones or a wild one, I like our small ones the best; those that are four years old. The only way you can ruin abalone is if it's overcooked,\" Fay explains.\u003c/p>\n\u003cp>His farm and livestock are reached via a tall ladder under a trap-door in the middle of his tiny facility at the end of a pier built in 1926 where John Steinbeck once trod. Multiple wet planks laid between the pilings under the pier give access to 250 stacked cages where about 4,000 abalones silently eat and slowly grow in the cool bay waters. A system of ropes and pulleys is used to lift the cages out of the water frequently so more kelp can be stuffed in to feed the hungry abalone.\u003c/p>\n\u003cfigure id=\"attachment_118968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118968\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/abalone-file-drawer-BAB.jpg\" alt=\"Hundreds of abalone live on these plastic sheets inside wire cages with enough room for workers to stuff in kelp and red algae, which feed the hungry critters.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-file-drawer-BAB-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hundreds of abalone live on these plastic sheets inside wire cages with enough room for workers to stuff in kelp and red algae, which feed the hungry critters. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We go through about four or five tons of fresh kelp every week,\" Fay reports. \"We harvest by hand from the canopy near the surface. It's like cutting the grass out in the front yard; it's going to come right back.\" To keep his abs from drastic dieting during the periods when kelp is hard to find, his crew collects extra seaweed that's salted to preserve it so it's ready when the need arises.\u003c/p>\n\u003cp>As Seavey and Fay have performed research to fine-tune their operation, lucrative new sidelines have emerged. \"The California red abalone gets its color (and name) from the shell, and in the wild, their shell would be a solid brick red color because they have access to red algae,\" notes Fay. Since red algae is quite hard to collect, Monterey Abalone began growing it nearby so they could add a small amount to the diet of their abalone to \"enhance flavor and appearance,\" as Fay describes it.\u003c/p>\n\u003cp>After being contacted by Bay Area chef Daniel Patterson, who was looking for sources of algae for his high-end kitchens, Monterey Abalone added a new product to their business. Says Fay: \"We began culturing different species of algae and collecting sustainable wild species. Chefs are food scientists that can do 1,000 things with these ingredients. Daniel is the one that kicked that off,\" he states. \"All the \u003ca href=\"http://www.motherearthnews.com/real-food/guide-edible-seaweed-ze0z1404zjhar\">algae in the ocean is edible\u003c/a>; some is more palatable than others. It can be dried and used as seasoning, or eaten raw or used in soups or pickled. Bull kelp is just delicious,\" Fay notes, explaining that his algae supply is now being sold to consumers as well as chefs.\u003c/p>\n\u003cfigure id=\"attachment_118971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118971\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Trevor-BAB.jpg\" alt=\"Trevor Fay and Monterey Abalone Company also have a business of gathering sea creatures that are used by clients for education and research purposes.\" width=\"1920\" height=\"2519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-160x210.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-800x1050.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-768x1008.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-1020x1338.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-1180x1548.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-960x1260.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-240x315.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-375x492.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Trevor-BAB-520x682.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trevor Fay and Monterey Abalone Company also have a business of gathering sea creatures that are used by clients for education and research purposes. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Tom Ebert, the crew at Monterey Abalone is plugged into the community of scientists, aquafarmers and fishermen whose life is the marine world. Thus Fay and team started selling other seafood obtained through their contacts. \"We carry, seasonally, California spiny lobsters -- it's my favorite seafood in the world. We buy them from Santa Barbara. We bring up a load every other week of lobsters, Kellet's whelks, sea cucumbers and giant red urchins,\" Fay reports. Chefs from notable restaurants and sushi bars now have Monterey Abalone on speed dial to get their hands on these items but consumers can buy them, too.\u003c/p>\n\u003cp>When it comes to abalone, the company only sells live mollusks, so shucking and cleaning must be executed by the buyer. Novices get an illustrated sheet explaining the process but those with practice can, like Fay and Seavey, produce a glistening steak in about two minutes, with four steaks considered an entree portion. While cooking preparations are unlimited, many ab lovers take the simple route of pounding the mollusk lightly, dredging in flour, sautéing in butter very quickly and squeezing fresh lemon on the result. Delicioso!\u003c/p>\n\u003cp>\u003cstrong>For those who want all the work done by others, fresh California red abalone is sometimes on the menu at a variety of Bay Area restaurants for a pretty price, including:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong> - Tadich Grill, Saison, Quince, Prospect, The Progress, North Beach Restaurant, Commonwealth, Lazy Bear, Cala, Californios, In Situ, Boulevard, Michael Mina, Farallon, Benu, Scoma's, Pacific Cafe\u003c/p>\n\u003cp>\u003cstrong>Peninsula & South Bay\u003c/strong> - The Sea by Alexander's Steakhouse, Palo Alto; Chez TJ, Mountain View; Manresa, Los Gatos; Nick's Next Door, Los Gatos; Plumed Horse, Saratoga; Le Papillon, San Jose; TGI Sushi, San Jose; Doni Don BBQ, Santa Clara\u003c/p>\n\u003cp>\u003cstrong>Wine Country\u003c/strong> - Meadowood, St. Helena; French Laundry, St. Helena; Sloage Resort, Calistoga; Single Thread, Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Coast\u003c/strong> - Aubergine, Carmel; Anton & Michel's, Carmel; Pacific's Edge, Carmel; Sardine Factory, Monterey; Firefish Grill, Santa Cruz; Oswald, Soquel; Home, Soquel; Duarte's Tavern, Pescadero; Navio (Ritz-Carlton), Half Moon Bay\u003c/p>\n\u003cfigure id=\"attachment_118964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/abalone-cages-BAB.jpg\" alt=\"The sub-pier abalone farm at Monterey Abalone Company uses a system of ropes and pulleys to move the stacked, mollusk-filled cages in and out of the water.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/abalone-cages-BAB-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sub-pier abalone farm at Monterey Abalone Company uses a system of ropes and pulleys to move the stacked, mollusk-filled cages in and out of the water. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A renowned regional chef who's been a particular fan of local abalone is David Kinch of Michelin three-star \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> in Los Gatos. The mollusk has appeared in some of his signature dishes such as Winter Tidal Pool, abalone porridge and braised abalone with panna cotta and abalone-dashi gelée. A sometime surfer, Kinch has said that farmed abalone is more tender than the wild variety -- an opinion shared by many other experts -- and he is so enamored of the flavorful sea snail that the cover of his cookbook, \u003ca href=\"https://www.amazon.com/dp/B00CK8CLK2/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1,\">Manresa: An Edible Reflection\u003c/a>, pictures a stylized abalone shell.\u003c/p>\n\u003cp>Bay Area chef Jarad Gallagher of \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a> in Mountain View keeps abalone on his menu and explains that \"It's as sweet as corn so it pairs well with corn.\" He notes that the mollusk also goes great with rich ingredients like pork belly and bacon, with a particular affinity for truffles. His own unique take involves a quick sear on a Japanese grill burning \u003ca href=\"https://en.wikipedia.org/wiki/Binch%C5%8Dtan\">binchō-tan charcoal\u003c/a>, after which \"It's so tender, you don't need to cut it with a knife,\" he says. Gallagher also uses the abalone's liver to create an umami-rich sauce for his preparations.\u003c/p>\n\u003cp>While local farmed abalone might win as a superior ingredient compared to wild abalone according to some, \u003ca href=\"http://www.latimes.com/local/abcarian/la-me-ra-abalone-dangers-20151007-column.html\">sport diving\u003c/a>-- without scuba gear, which is illegal -- is still a passionate pastime for many people, despite the fact that this sometimes-perilous activity kills upward of seven divers annually. The shortened season, shrinking of the allowed catch -- now 12 per year -- and \u003ca href=\"http://www.pressdemocrat.com/news/6830504-181/unprecedented-delay-in-california-abalone?artslide=0\">other restrictions\u003c/a> don't dent the throngs who search for wild mollusks, primarily in the murky waters of Sonoma and Mendocino counties. Catching abalone anywhere south of the Golden Gate Bridge is prohibited.\u003c/p>\n\u003cp>Some well-heeled divers spend at least $675 to participate in \u003ca href=\"https://www.littleriverinn.com/2018-abalone-camp/\">Abalone Camp\u003c/a> at the lovely Little River Inn on the Mendocino coast each June, which includes equipment, instruction, food, lodging, cooking demonstrations and more. The other big ab event is the \u003ca href=\"https://www.visitmendocino.com/event/24th-world-champion-abalone-cook-off-festival/\">World Championship Abalone Cook-Off & Festival\u003c/a> in Fort Bragg in October, where would-be chefs feed eager eaters and compete for the best recipes for the tasty mollusk.\u003c/p>\n\u003cfigure id=\"attachment_118965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/American-Abalone-Farms-BAB.jpg\" alt=\"American Abalone Farms is located on a picturesque cove near Santa Cruz, where visitors can buy and consume abalone and other local seafood on Saturdays.\" width=\"1920\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1020x566.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-1038x576.jpg 1038w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-240x133.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-375x208.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/American-Abalone-Farms-BAB-520x288.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">American Abalone Farms is located on a picturesque cove near Santa Cruz, where visitors can buy and consume abalone and other local seafood on Saturdays. \u003ccite>(Anne Roth)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These events are attended by the rules-following abalone aficionados who adhere to the tight hunting restrictions imposed by the California Department of Fish and Wildlife. These legit divers pry out about 250,000 wild red abalone from the Pacific annually -- which must be at least seven inches long -- but at least that many abalone are filched by \u003ca href=\"https://www.nytimes.com/2014/07/27/sports/in-hunt-for-red-abalone-divers-face-risks-and-poachers-face-the-law.html?_r=0\">poachers\u003c/a> per year in a stolen catch with a street value that could be worth $25 million, say experts.\u003c/p>\n\u003cp>In huge demand particularly in the Asian community, by Asian markets and Asian restaurants, which treasure abalone not just for its taste but its supposed aphrodisiac qualities, the illegally obtained abs can easily fetch $100 per mollusk. Insiders like Tom Ebert report seeing large, clearly bootleg wild abalone for sale in Chinatown markets, a distressing sight. \"Given my background, that just turns my stomach,\" he says. \"To poach animals like that? That’s horrible. The poaching destroys everything.\"\u003c/p>\n\u003cp>Thieves in California have been caught not just with contraband red abalone but with other varieties from even more fragile populations. Of the 100-plus abalone species around the world, there are six present in our state in addition to the reds: blacks, whites, greens, pinks, pintos and threaded. None of these other species can legally be removed by anyone and many are dangerously endangered but to poachers, an abalone is viewed as a $100 bill lying on the sea floor. Ab rustlers use scuba gear and sneak to quiet, unmonitored corners of the long California coastline to steal their prizes, with plenty of buyers equally unbothered by the effect of these crimes on the wild habitats.\u003c/p>\n\u003cfigure id=\"attachment_118966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118966\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fully-revealed-BAB.jpg\" alt=\"The red abalone is an unlovely giant sea snail in its natural form and consumers typically buy four per main serving, with 40-45% of the live body weight ending up as meat after cleaning.\" width=\"1920\" height=\"1563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-800x651.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-768x625.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-1020x830.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-240x195.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fully-revealed-BAB-520x423.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The red abalone is an unlovely giant sea snail in its natural form and consumers typically buy four per main serving, with 40-45% of the live body weight ending up as meat after cleaning. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many other native flora and fauna decimated by careless humans, abalone were once so abundant that they could be gathered from a beach at low tide. Vintage photos from the early 1900s show massive piles of abalone shells as commercial operations geared up. After scuba technology arrived, a diver could collect 2,000 or more abalone daily so not surprisingly, red abalone populations plummeted during the '70s and '80s. The California government finally took action in the '90s after the collapse of the commercial abalone fishery.\u003c/p>\n\u003cp>Closing the commercial fishery and tightening regulations on sport diving in California helped the local ecology but demand worldwide for the delicious, pricey mollusk is undiminished. Fortunately, abalone farming emerged in the modern era to feed the craving and aquaculture operations exist in many coastal countries. In fact, American abalone production is far below that of other nations like Chile, Australia, South Africa and, particularly, Asian countries.\u003c/p>\n\u003cp>The big kahuna is China, which grows as much farmed abalone as all other nations combined according to Tom Ebert. \"They don't export, really,\" he says. Nor are they concerned with environmental issues, apparently.\u003c/p>\n\u003cp>In abalone-mad nations like China and Japan, \"farming\" often means selecting a coastal bay, then hiring divers to remove or kill off all natural predators in that location before establishing abalone colonies, he says. \"Anything else living in that bay can go out the window,\" reports Ebert. \"If they come back, they’re killed. They'll put pipes straight across the beach, bring in bulldozers; they do whatever they have to do\" to maximize abalone production.\u003c/p>\n\u003cp>Meanwhile, California's highly-regulated abalone aquaculture industry is barely expanding. But for those lucky enough to live in the Bay Area, a short drive or signing up for a CSF box can put this exquisite treat on dinner tables virtually anytime.\u003c/p>\n\u003cfigure id=\"attachment_118967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118967\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ocean-pipes-BAB.jpg\" alt=\"These pipes at American Abalone Farms bring fresh seawater to the many tanks growing red abalone near the beach. Wild abalone can live many decades but cultivated abs are usually harvested by the age of four.\" width=\"1920\" height=\"1195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-1180x734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-960x598.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ocean-pipes-BAB-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">These pipes at American Abalone Farms bring fresh seawater to the many tanks growing red abalone near the beach. Wild abalone can live many decades but cultivated abs are usually harvested by the age of four. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://americanabalone.com/\">\u003cstrong>American Abalone Farms\u003c/strong>\u003c/a>\u003cbr>\n245 Davenport Landing, Davenport [\u003ca href=\"http://goo.gl/MdRudh\">Map\u003c/a>]\u003cbr>\nPh: (831) 457-2700\u003cbr>\nHours: Saturday, 10am-3pm (also Sunday, starting in August)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/americanabalone\">American Abalone Farms\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/americanabalone/\">americanabalone\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CAabalonefarm\">@CAabalonefarm\u003c/a>\u003cbr>\nProducts: live and fresh steaks; fresh shellfish, wild salmon and other local products\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://montereyabalone.com/\">\u003cstrong>Monterey Abalone Company\u003c/strong>\u003c/a>\u003cbr>\n160 Municipal Wharf No.2, Monterey [\u003ca href=\"http://goo.gl/XMNdca\">Map\u003c/a>]\u003cbr>\nPh: (831) 646-0350\u003cbr>\nHours: Mon-Fri, 8am-4:30pm; Sat, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/montereyabalonecompany/?rf=235187209833316\">Monterey Abalone Company\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/montereyabalone/\">montereyabalone\u003c/a>\u003cbr>\nProducts: live abalone, California spiny lobster, whelks, sea cucumbers, red sea urchin and several kinds of local algae.\u003c/p>\n\u003ch3>Fresh Abalone Retailers\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Lucky-Seafood-Market/166518760041171\">\u003cstrong>Lucky Seafood Market\u003c/strong>\u003c/a>\u003cbr>\n1201 E. 12th St., Oakland [\u003ca href=\"http://goo.gl/BvrLE3\">Map\u003c/a>]\u003cbr>\nPh: (510) 436-6068\u003c/li>\n\u003cli>\u003ca href=\"http://nj.hmart.com/stores/san-jose-de-anza/\">\u003cstrong>Hmart\u003c/strong>\u003c/a>\u003cbr>\n1179 S. De Anza Blvd., Cupertino [\u003ca href=\"http://goo.gl/PhVYYD\">Map\u003c/a>]\u003cbr>\nPh: (408) 418-1601\u003c/li>\n\u003cli>\u003ca href=\"http://ospreyseafood.com/contact.php\">\u003cstrong>Osprey Seafood\u003c/strong>\u003c/a>\u003cbr>\nPier 33, The Embarcadero, San Francisco [\u003ca href=\"http://goo.gl/KUF48T\">Map\u003c/a>]\u003cbr>\nPh: (415) 291-0156\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereyfish.com/\">\u003cstrong>Monterey Fish Market\u003c/strong>\u003c/a>\u003cbr>\nPier 33, #37, The Embarcadero, San Francisco [\u003ca href=\"http://goo.gl/Cz9BQ3\">Map\u003c/a>]\u003cbr>\nPh: (415) 956-1985\u003c/li>\n\u003c/ul>\n\u003ch3>Farmers' Markets\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.hhfreshfish.com/\">\u003cstrong>H&H Fresh Fish\u003c/strong>\u003c/a>\u003cbr>\nThis Santa Cruz-based purveyor has booths at 17 farmers markets throughout the Bay Area.\u003cbr>\nPh: (831) 462-3474\u003c/li>\n\u003c/ul>\n\u003ch3>CSFs\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.realgoodfish.com/\">\u003cstrong>Real Good Fish\u003c/strong>\u003c/a>\u003cbr>\nPh: (831) 332-1234\u003c/li>\n\u003cli>\u003ca href=\"https://www.tryfreshcatch.com/\">\u003cstrong>Fresh Catch\u003c/strong>\u003c/a>\u003cbr>\nPh: (415) 305-1830\u003c/li>\n\u003cli>\u003ca href=\"http://www.seaforager.com/\">\u003cstrong>Sea Forager\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.getocean2table.com/\">\u003cstrong>Ocean2Table\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pairing Wine And Weed: Is It A California Dream Or Nightmare?",
"title": "Pairing Wine And Weed: Is It A California Dream Or Nightmare?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In the epicurean world, Northern California is famous for two intoxicants — wine and weed. With recreational marijuana about to be legal in the Golden State, some cannabis entrepreneurs are looking to the wine industry as a model.\u003c/p>\n\u003cp>On the elegant terrace of a winery overlooking the vineyard-covered hills of Sonoma County, north of San Francisco, a dozen invited guests are sipping pinot noir, nibbling hors d'oeuvres and taking hits off a water pipe.\u003c/p>\n\u003cp>They have come for a farm-to-table meal of kale salad, roasted vegetables and grilled flatiron steak paired with wine and certain types of marijuana.\u003c/p>\n\u003cp>\"What we've found so far is that sativas go well with whites, indicas go well with reds,\" says Sam Edwards, president of the \u003ca href=\"http://sonomacannabisco.com/\">Sonoma Cannabis Company\u003c/a>.\u003c/p>\n\u003cp>He's part of the emerging pot-for-pleasure industry that seeks to grab a share of the nearly $2 billion tourism business in Sonoma Valley with events like this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What we're beginning is melding cannabis with wine and food in a curated meal that offers the best of all worlds,\" says Edwards.\u003c/p>\n\u003cfigure id=\"attachment_118985\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3.jpg\" alt=\"Cannabis entrepreneurs are pairing food and marijuana to create dining experiences much like the ones found at Northern California wineries.\" width=\"1993\" height=\"1325\" class=\"size-full wp-image-118985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-520x346.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis entrepreneurs are pairing food and marijuana to create dining experiences much like the ones found at Northern California wineries. \u003ccite>(Courtesy of Sonoma Cannabis Company/ Kristen Jeanne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recreational marijuana \u003ca href=\"http://www.governing.com/gov-data/state-marijuana-laws-map-medical-recreational.html\">is now legal\u003c/a> in eight states and the District of Colombia.\u003c/p>\n\u003cp>But the prize is California, where American cannabis has the deepest historical, cultural and agronomic roots. California was the first state to legalize medical marijuana 21 years ago; in November, voters gave the green light to cannabis for fun.\u003c/p>\n\u003cp>Northern California's legendary \u003ca href=\"http://hightimes.com/culture/10-shots-of-harvest-season-in-the-emerald-triangle/\">Emerald Triangle\u003c/a> of Humboldt, Mendocino and Trinity counties produces some of the world's most sought-after pot.\u003c/p>\n\u003cp>As it happens, just south of the Triangle lie the state's famed wine-growing counties of Sonoma and Napa.\u003c/p>\n\u003cp>\"I think that the wine industry is going to really want to be part of the cannabis industry, because I feel like there's probably a secure future in that,\" says Domi Heckei, a 32-year-old special education teacher who attended the wine-and-weed dinner.\u003c/p>\n\u003cp>While cannabis people are excited to co-market with wine, wine people are taking a wait-and-see approach. Few of the wine trade associations contacted for this story wanted to comment on the coming of cannabis. One longtime Sonoma winemaker acknowledged \"a certain level of apprehension\" among his peers.\u003c/p>\n\u003cp>Erin Gore markets cannabis-infused confections for women, under the name \u003ca href=\"http://www.thegardensociety.com/ourproducts/\">\u003cem>Garden\u003c/em> \u003cem>Society\u003c/em>\u003c/a>. She married into a family of grape growers, and this is \u003cem>her\u003c/em> take on why those in Sonoma County may be apprehensive:\u003c/p>\n\u003cp>\"Going down (U.S. Highway) 101 are ... all the vineyards going to get ripped out and it's only going to be pot? How bad is it going to smell? A big thing is, everyone's going to get robbed. A lot of people are worried about marijuana-stoned driving.\"\u003c/p>\n\u003cp>In fact, Sonoma is already struggling to accommodate its 469 wineries. Though wine tourism is the lifeblood of the economy, residents complain about the endless special events at wineries, the congested roads and tipsy drivers. Adding cannabis to the mix just heightens those concerns.\u003c/p>\n\u003cp>\"We have some challenges, some cumulative impacts from wineries and tasting rooms,\" says First District County Supervisor Susan Gorin. \"And now here comes cannabis.\"\u003c/p>\n\u003cp>Oregon, where recreational pot has been legal for two years, has had some cross-pollination between wine and cannabis, but the big experiment is here on the north coast of California.\u003c/p>\n\u003cp>Sonoma County expects so many applications for cannabis land-use permits that it has hired 14 additional regulators. There are \u003ca href=\"http://sonomacounty.ca.gov/Cannabis-Program/\">rules\u003c/a> for groundwater management, mandatory use of renewable energy, setbacks from highways and schools, and requirements for elaborate security plans.\u003c/p>\n\u003cp>\"Without a shadow of a doubt, cannabis is going to be the most difficult crop to grow in Sonoma County,\" says Fifth District County Supervisor Lynda Hopkins.\u003c/p>\n\u003cp>The vineyards own all the good land, and no one knows if they'll want to expand into cannabis cultivation, as a handful have done in Oregon.\u003c/p>\n\u003cp>Tom Rodrigues, who owns \u003ca href=\"http://www.maplecreekwine.com/opencart/\">Maple Creek Winery\u003c/a> in the hills of neighboring Mendocino County, is bullish on the regulated commercial cannabis market. Rodrigues sits on two advisory boards — one for cannabis, one for wine.\u003c/p>\n\u003cfigure id=\"attachment_118986\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800.jpg\" alt=\"Tom Rodrigues, owner of Maple Creek Winery in Mendocino County, thinks wine and weed will make a good marriage. He says visitors to his tasting room are starting to ask where they can get some cannabis.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-118986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tom Rodrigues, owner of Maple Creek Winery in Mendocino County, thinks wine and weed will make a good marriage. He says visitors to his tasting room are starting to ask where they can get some cannabis. \u003ccite>(John Burnett/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He says he grows pot for personal use, but has no plans to slap the Maple Creek label on the green, resinous buds.\u003c/p>\n\u003cp>\"My first passion is the wine,\" he says. \"If the laws were different I could grow (cannabis) because I have 164 acres here. But I would have to move my tasting room off the property, because the law is that you cannot be selling alcohol and growing cannabis on the same property.\"\u003c/p>\n\u003cp>In terms of the market, Rodrigues thinks fine wine drinkers are a natural clientele for Emerald Triangle cannabis.\u003c/p>\n\u003cp>\"I speak to people every day here in the tasting room and people want to know about it. It's no longer hush-hush. 'I'm from Iowa, I've heard Mendocino County has great cannabis. Where can I get some?' \" Rodrigues says.\u003c/p>\n\u003cp>They'll have to wait until Jan. 1. That's when retail recreational marijuana opens for business in California.\u003c/p>\n\u003cfigure id=\"attachment_118992\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85.jpg\" alt=\"At a wine and weed dinner held at a Northern California winery, the offerings on an hors d'oeuvres table include cannabis lemonade.\" width=\"400\" height=\"533\" class=\"size-full wp-image-118992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-375x500.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">At a wine and weed dinner held at a Northern California winery, the offerings on an hors d'oeuvres table include cannabis lemonade. \u003ccite>(John Burnett/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A preview was available at the recent \u003ca href=\"http://www.cannabisbusinesssummit.com/oakland-2017/\">Cannabis Business Summit & Expo\u003c/a> down the highway in Oakland. Vendors were there hawking the latest in cannabis farm security, insurance, fertilizers, grow lights, potting soils and consumables. \u003cem> \u003c/em>\u003c/p>\n\u003cp>Humberto Torres is the COO of \u003ca href=\"https://www.cannabisreports.com/producer-reports/gfarma-labs\">GFarma Labs\u003c/a>, a company that infuses chocolates and lemonades, as well as sells marijuana bud.\u003c/p>\n\u003cp>In Sonoma County, the talk is all about the marriage of wine and cannabis, but at the trade show, Torres sees alcohol as the competition. \"Instead of coming home and pouring myself a glass of chardonnay,\" he says, \"I'd make a (cannabis) tea, 2 ½ milligrams, and take that and try to take the edge off.\"\u003c/p>\n\u003cp>The two industries will come together next month for the first time at the \u003ca href=\"http://wine-weed.com/\">Wine & Weed Symposium\u003c/a> in the city of Santa Rosa to explore cooperation and competition.\u003c/p>\n\u003cp>What will north coast tourists be looking for: a wine with notes of berry, leather, and a hint of quince or\u003cem> \u003c/em>a joint that delivers a calming body buzz with a cerebral creative boost — or \u003cem>both\u003c/em>? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Cannabis entrepreneurs hope to capitalize on the state's wine tourism industry by melding marijuana with meals and snagging some fertile land. But many winemakers are taking a wait-and-see approach.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the epicurean world, Northern California is famous for two intoxicants — wine and weed. With recreational marijuana about to be legal in the Golden State, some cannabis entrepreneurs are looking to the wine industry as a model.\u003c/p>\n\u003cp>On the elegant terrace of a winery overlooking the vineyard-covered hills of Sonoma County, north of San Francisco, a dozen invited guests are sipping pinot noir, nibbling hors d'oeuvres and taking hits off a water pipe.\u003c/p>\n\u003cp>They have come for a farm-to-table meal of kale salad, roasted vegetables and grilled flatiron steak paired with wine and certain types of marijuana.\u003c/p>\n\u003cp>\"What we've found so far is that sativas go well with whites, indicas go well with reds,\" says Sam Edwards, president of the \u003ca href=\"http://sonomacannabisco.com/\">Sonoma Cannabis Company\u003c/a>.\u003c/p>\n\u003cp>He's part of the emerging pot-for-pleasure industry that seeks to grab a share of the nearly $2 billion tourism business in Sonoma Valley with events like this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What we're beginning is melding cannabis with wine and food in a curated meal that offers the best of all worlds,\" says Edwards.\u003c/p>\n\u003cfigure id=\"attachment_118985\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3.jpg\" alt=\"Cannabis entrepreneurs are pairing food and marijuana to create dining experiences much like the ones found at Northern California wineries.\" width=\"1993\" height=\"1325\" class=\"size-full wp-image-118985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_7675_custom-6f11f3fae9429034dcfea14316cf44dba9a675c3-520x346.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Cannabis entrepreneurs are pairing food and marijuana to create dining experiences much like the ones found at Northern California wineries. \u003ccite>(Courtesy of Sonoma Cannabis Company/ Kristen Jeanne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recreational marijuana \u003ca href=\"http://www.governing.com/gov-data/state-marijuana-laws-map-medical-recreational.html\">is now legal\u003c/a> in eight states and the District of Colombia.\u003c/p>\n\u003cp>But the prize is California, where American cannabis has the deepest historical, cultural and agronomic roots. California was the first state to legalize medical marijuana 21 years ago; in November, voters gave the green light to cannabis for fun.\u003c/p>\n\u003cp>Northern California's legendary \u003ca href=\"http://hightimes.com/culture/10-shots-of-harvest-season-in-the-emerald-triangle/\">Emerald Triangle\u003c/a> of Humboldt, Mendocino and Trinity counties produces some of the world's most sought-after pot.\u003c/p>\n\u003cp>As it happens, just south of the Triangle lie the state's famed wine-growing counties of Sonoma and Napa.\u003c/p>\n\u003cp>\"I think that the wine industry is going to really want to be part of the cannabis industry, because I feel like there's probably a secure future in that,\" says Domi Heckei, a 32-year-old special education teacher who attended the wine-and-weed dinner.\u003c/p>\n\u003cp>While cannabis people are excited to co-market with wine, wine people are taking a wait-and-see approach. Few of the wine trade associations contacted for this story wanted to comment on the coming of cannabis. One longtime Sonoma winemaker acknowledged \"a certain level of apprehension\" among his peers.\u003c/p>\n\u003cp>Erin Gore markets cannabis-infused confections for women, under the name \u003ca href=\"http://www.thegardensociety.com/ourproducts/\">\u003cem>Garden\u003c/em> \u003cem>Society\u003c/em>\u003c/a>. She married into a family of grape growers, and this is \u003cem>her\u003c/em> take on why those in Sonoma County may be apprehensive:\u003c/p>\n\u003cp>\"Going down (U.S. Highway) 101 are ... all the vineyards going to get ripped out and it's only going to be pot? How bad is it going to smell? A big thing is, everyone's going to get robbed. A lot of people are worried about marijuana-stoned driving.\"\u003c/p>\n\u003cp>In fact, Sonoma is already struggling to accommodate its 469 wineries. Though wine tourism is the lifeblood of the economy, residents complain about the endless special events at wineries, the congested roads and tipsy drivers. Adding cannabis to the mix just heightens those concerns.\u003c/p>\n\u003cp>\"We have some challenges, some cumulative impacts from wineries and tasting rooms,\" says First District County Supervisor Susan Gorin. \"And now here comes cannabis.\"\u003c/p>\n\u003cp>Oregon, where recreational pot has been legal for two years, has had some cross-pollination between wine and cannabis, but the big experiment is here on the north coast of California.\u003c/p>\n\u003cp>Sonoma County expects so many applications for cannabis land-use permits that it has hired 14 additional regulators. There are \u003ca href=\"http://sonomacounty.ca.gov/Cannabis-Program/\">rules\u003c/a> for groundwater management, mandatory use of renewable energy, setbacks from highways and schools, and requirements for elaborate security plans.\u003c/p>\n\u003cp>\"Without a shadow of a doubt, cannabis is going to be the most difficult crop to grow in Sonoma County,\" says Fifth District County Supervisor Lynda Hopkins.\u003c/p>\n\u003cp>The vineyards own all the good land, and no one knows if they'll want to expand into cannabis cultivation, as a handful have done in Oregon.\u003c/p>\n\u003cp>Tom Rodrigues, who owns \u003ca href=\"http://www.maplecreekwine.com/opencart/\">Maple Creek Winery\u003c/a> in the hills of neighboring Mendocino County, is bullish on the regulated commercial cannabis market. Rodrigues sits on two advisory boards — one for cannabis, one for wine.\u003c/p>\n\u003cfigure id=\"attachment_118986\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800.jpg\" alt=\"Tom Rodrigues, owner of Maple Creek Winery in Mendocino County, thinks wine and weed will make a good marriage. He says visitors to his tasting room are starting to ask where they can get some cannabis.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-118986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tom_custom-2c6e5c9c9e936e88bca758ba611de38f2c0cb800-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tom Rodrigues, owner of Maple Creek Winery in Mendocino County, thinks wine and weed will make a good marriage. He says visitors to his tasting room are starting to ask where they can get some cannabis. \u003ccite>(John Burnett/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He says he grows pot for personal use, but has no plans to slap the Maple Creek label on the green, resinous buds.\u003c/p>\n\u003cp>\"My first passion is the wine,\" he says. \"If the laws were different I could grow (cannabis) because I have 164 acres here. But I would have to move my tasting room off the property, because the law is that you cannot be selling alcohol and growing cannabis on the same property.\"\u003c/p>\n\u003cp>In terms of the market, Rodrigues thinks fine wine drinkers are a natural clientele for Emerald Triangle cannabis.\u003c/p>\n\u003cp>\"I speak to people every day here in the tasting room and people want to know about it. It's no longer hush-hush. 'I'm from Iowa, I've heard Mendocino County has great cannabis. Where can I get some?' \" Rodrigues says.\u003c/p>\n\u003cp>They'll have to wait until Jan. 1. That's when retail recreational marijuana opens for business in California.\u003c/p>\n\u003cfigure id=\"attachment_118992\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85.jpg\" alt=\"At a wine and weed dinner held at a Northern California winery, the offerings on an hors d'oeuvres table include cannabis lemonade.\" width=\"400\" height=\"533\" class=\"size-full wp-image-118992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3552_custom-8a299db6660ab4f2c849c042e138bbf39797cfdb-s400-c85-375x500.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">At a wine and weed dinner held at a Northern California winery, the offerings on an hors d'oeuvres table include cannabis lemonade. \u003ccite>(John Burnett/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A preview was available at the recent \u003ca href=\"http://www.cannabisbusinesssummit.com/oakland-2017/\">Cannabis Business Summit & Expo\u003c/a> down the highway in Oakland. Vendors were there hawking the latest in cannabis farm security, insurance, fertilizers, grow lights, potting soils and consumables. \u003cem> \u003c/em>\u003c/p>\n\u003cp>Humberto Torres is the COO of \u003ca href=\"https://www.cannabisreports.com/producer-reports/gfarma-labs\">GFarma Labs\u003c/a>, a company that infuses chocolates and lemonades, as well as sells marijuana bud.\u003c/p>\n\u003cp>In Sonoma County, the talk is all about the marriage of wine and cannabis, but at the trade show, Torres sees alcohol as the competition. \"Instead of coming home and pouring myself a glass of chardonnay,\" he says, \"I'd make a (cannabis) tea, 2 ½ milligrams, and take that and try to take the edge off.\"\u003c/p>\n\u003cp>The two industries will come together next month for the first time at the \u003ca href=\"http://wine-weed.com/\">Wine & Weed Symposium\u003c/a> in the city of Santa Rosa to explore cooperation and competition.\u003c/p>\n\u003cp>What will north coast tourists be looking for: a wine with notes of berry, leather, and a hint of quince or\u003cem> \u003c/em>a joint that delivers a calming body buzz with a cerebral creative boost — or \u003cem>both\u003c/em>? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Too Convenient? A Mobile Supermarket That Comes To You",
"title": "Too Convenient? A Mobile Supermarket That Comes To You",
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"content": "\u003cp>Browse the science fiction aisles and you can find all sorts of dystopian future visions — environmental catastrophes, robot overlords, zombie swarms, \u003ca href=\"http://www.imdb.com/title/tt0055894/?ref_=nv_sr_1\">triffids\u003c/a>. Oddly enough, one of the spookiest scenarios ever conjured comes from a kids' movie.\u003c/p>\n\u003cp>The 2008 Pixar film \u003cem>WALL-E\u003c/em> imagines a future in which end-stage consumerism \u003ca href=\"https://www.youtube.com/watch?v=h1BQPV-iCkU\">has run amok\u003c/a>, leaving the planet utterly trashed and turning humans into helpless, sedentary slugs. By creating a future in which everything is prepared, packaged and delivered by machines, we effectively create a consumer apocalypse, ruining the Earth and dooming the species. For those of us prone to low-simmering paranoia, recent developments suggest the future of \u003cem>WALL-E\u003c/em> is closing in fast.\u003c/p>\n\u003cp>To wit: The \u003ca href=\"http://www.themobymart.com/\">Moby Mart\u003c/a> is a mobile supermarket that eliminates the pesky tradition of getting up and going to the store altogether. Instead, the store comes to you. Like a 7-Eleven crossed with a driverless tractor-trailer, the Moby Mart is an autonomous and unstaffed mobile retail space that you can call up with your phone like an Uber.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/12/06/504570582/amazon-to-open-convenience-store-with-no-lines\">Amazon Go\u003c/a> prototype store, the Moby Mart doesn't have cashiers or checkout lanes. Instead, subscribers scan their purchases off the shelf, pay with a phone app and head out the door. The difference is that the door — and the store — can drive itself to wherever it's summoned.\u003c/p>\n\u003cp>Check out the decidedly bananas \u003ca href=\"https://www.youtube.com/watch?v=W9IqJOpfa5c\">demo video\u003c/a>, and you'll see that the Moby Mart team definitely has a futuristic vision in mind. Plans call for holographic store clerks who offer personalized assistance as you shop. Moby Marts will be electric and solar-powered, with plenty of battery backup, and will even include built-in air scrubbers so that the store purifies the air anywhere it goes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/W9IqJOpfa5c\u003c/p>\n\u003cp>The space age flourishes get even better: Using autonomous vehicle technology, the Moby Mart could navigate busy streets on its own, piloted by artificial intelligence. A fleet of microdrones atop the vehicle could make door-to-door deliveries — or maybe door-to-window if you live on the 12th floor. When multiple Moby Marts are deployed in a given area, the machines will communicate with one another via cloud computing, trading off surplus items as needed.\u003c/p>\n\u003cp>This isn't just concept-stage noodling, either. A prototype Moby Mart is already up and running in Shanghai. It's a collaborative effort between Hefei University in China and the Switzerland-based company \u003ca href=\"https://wheelyscafe.com/startpage\">Wheelys\u003c/a>, which specializes in mobile retail solutions like bicycle-powered coffee stands.\u003c/p>\n\u003cp>The Moby Mart is just part of a larger initiative to fundamentally change the nature of retail, according to Per Cromwell, lead designer for the project.\u003c/p>\n\u003cp>\"Stores needs to be more flexible to meet the demands of the future,\" Cromwell said, emailing from his offices in Stockholm. \"Rents will go up in prime locations, margins will go down on a lot of products due to online retail. Stores need to become more efficient. Mobile and staffless is to date the most flexible and efficient solution. When online and offline merge, a new kind of store is needed.\"\u003c/p>\n\u003cp>Indeed. It's no secret that traditional retail outlets \u003ca href=\"http://www.npr.org/2017/05/02/526560158/a-rapid-shakeup-for-retailers-as-consumer-habits-change\">are in trouble\u003c/a>. The Moby Mart is a recent and rather extreme example of a rapidly accelerating trend to make shopping ridiculously, maximally convenient. The previously far-out concept of drone delivery is already here, with heavy hitters like \u003ca href=\"https://www.theguardian.com/technology/2016/dec/14/amazon-claims-first-successful-prime-air-drone-delivery\">Amazon\u003c/a> and \u003ca href=\"http://www.businessinsider.com/ups-tests-drone-delivery-system-2017-2\">UPS\u003c/a> testing working systems. Down on the ground, self-driving \u003ca href=\"http://www.npr.org/sections/alltechconsidered/2017/03/23/520848983/hungry-call-your-neighborhood-delivery-robot\">delivery robots\u003c/a> are rolling takeout food right up to your door. Legislatures are \u003ca href=\"http://www.fox19.com/story/35735541/ohio-senate-approves-robots-to-deliver-you-pizza-and-booze\">passing laws\u003c/a> classifying delivery-bots as pedestrians. The robots are even \u003ca href=\"http://www.npr.org/sections/thesalt/2016/09/29/495925058/our-robot-overlords-are-now-delivering-pizza-and-cooking-it-on-the-go\">making our pizzas\u003c/a>.\u003c/p>\n\u003cp>Cromwell says the plan is to build four to six additional Moby Marts in the coming year, then ramp up production into the hundreds in 2018. The idea is to get Moby Marts into both small towns and big cities and to continually update the mobile supermarket model along with adjacent technologies like self-driving vehicles, artificial intelligence, cashless transactions and solar-powered generators.\u003c/p>\n\u003cp>Obviously, there are still many technological and regulatory hurdles to clear before roaming supermarkets start crawling through our cities. But if the Moby Mart does come to your town, Cromwell said the first wave of stores will specialize in products for immediate consumption, like ready-made food, groceries and coffee.\u003c/p>\n\u003cp>\"We will gradually add different products on different markets,\" Cromwell said. \"In the end, there will be no difference in products from what you find in stores today — with the one limitation of larger products. Moby Mart is not ideal for showcasing sofas. But we have some cool ideas for this, as well.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.glenn-mcdonald.com/\">Glenn McDonald\u003c/a> \u003cem>is a freelance writer, editor and game designer based in Chapel Hill, N.C. You can follow him\u003c/em> \u003ca href=\"https://twitter.com/glennmcdonald1\">@glennmcdonald1\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Browse the science fiction aisles and you can find all sorts of dystopian future visions — environmental catastrophes, robot overlords, zombie swarms, \u003ca href=\"http://www.imdb.com/title/tt0055894/?ref_=nv_sr_1\">triffids\u003c/a>. Oddly enough, one of the spookiest scenarios ever conjured comes from a kids' movie.\u003c/p>\n\u003cp>The 2008 Pixar film \u003cem>WALL-E\u003c/em> imagines a future in which end-stage consumerism \u003ca href=\"https://www.youtube.com/watch?v=h1BQPV-iCkU\">has run amok\u003c/a>, leaving the planet utterly trashed and turning humans into helpless, sedentary slugs. By creating a future in which everything is prepared, packaged and delivered by machines, we effectively create a consumer apocalypse, ruining the Earth and dooming the species. For those of us prone to low-simmering paranoia, recent developments suggest the future of \u003cem>WALL-E\u003c/em> is closing in fast.\u003c/p>\n\u003cp>To wit: The \u003ca href=\"http://www.themobymart.com/\">Moby Mart\u003c/a> is a mobile supermarket that eliminates the pesky tradition of getting up and going to the store altogether. Instead, the store comes to you. Like a 7-Eleven crossed with a driverless tractor-trailer, the Moby Mart is an autonomous and unstaffed mobile retail space that you can call up with your phone like an Uber.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/sections/thetwo-way/2016/12/06/504570582/amazon-to-open-convenience-store-with-no-lines\">Amazon Go\u003c/a> prototype store, the Moby Mart doesn't have cashiers or checkout lanes. Instead, subscribers scan their purchases off the shelf, pay with a phone app and head out the door. The difference is that the door — and the store — can drive itself to wherever it's summoned.\u003c/p>\n\u003cp>Check out the decidedly bananas \u003ca href=\"https://www.youtube.com/watch?v=W9IqJOpfa5c\">demo video\u003c/a>, and you'll see that the Moby Mart team definitely has a futuristic vision in mind. Plans call for holographic store clerks who offer personalized assistance as you shop. Moby Marts will be electric and solar-powered, with plenty of battery backup, and will even include built-in air scrubbers so that the store purifies the air anywhere it goes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/W9IqJOpfa5c'\n title='//www.youtube.com/embed/W9IqJOpfa5c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The space age flourishes get even better: Using autonomous vehicle technology, the Moby Mart could navigate busy streets on its own, piloted by artificial intelligence. A fleet of microdrones atop the vehicle could make door-to-door deliveries — or maybe door-to-window if you live on the 12th floor. When multiple Moby Marts are deployed in a given area, the machines will communicate with one another via cloud computing, trading off surplus items as needed.\u003c/p>\n\u003cp>This isn't just concept-stage noodling, either. A prototype Moby Mart is already up and running in Shanghai. It's a collaborative effort between Hefei University in China and the Switzerland-based company \u003ca href=\"https://wheelyscafe.com/startpage\">Wheelys\u003c/a>, which specializes in mobile retail solutions like bicycle-powered coffee stands.\u003c/p>\n\u003cp>The Moby Mart is just part of a larger initiative to fundamentally change the nature of retail, according to Per Cromwell, lead designer for the project.\u003c/p>\n\u003cp>\"Stores needs to be more flexible to meet the demands of the future,\" Cromwell said, emailing from his offices in Stockholm. \"Rents will go up in prime locations, margins will go down on a lot of products due to online retail. Stores need to become more efficient. Mobile and staffless is to date the most flexible and efficient solution. When online and offline merge, a new kind of store is needed.\"\u003c/p>\n\u003cp>Indeed. It's no secret that traditional retail outlets \u003ca href=\"http://www.npr.org/2017/05/02/526560158/a-rapid-shakeup-for-retailers-as-consumer-habits-change\">are in trouble\u003c/a>. The Moby Mart is a recent and rather extreme example of a rapidly accelerating trend to make shopping ridiculously, maximally convenient. The previously far-out concept of drone delivery is already here, with heavy hitters like \u003ca href=\"https://www.theguardian.com/technology/2016/dec/14/amazon-claims-first-successful-prime-air-drone-delivery\">Amazon\u003c/a> and \u003ca href=\"http://www.businessinsider.com/ups-tests-drone-delivery-system-2017-2\">UPS\u003c/a> testing working systems. Down on the ground, self-driving \u003ca href=\"http://www.npr.org/sections/alltechconsidered/2017/03/23/520848983/hungry-call-your-neighborhood-delivery-robot\">delivery robots\u003c/a> are rolling takeout food right up to your door. Legislatures are \u003ca href=\"http://www.fox19.com/story/35735541/ohio-senate-approves-robots-to-deliver-you-pizza-and-booze\">passing laws\u003c/a> classifying delivery-bots as pedestrians. The robots are even \u003ca href=\"http://www.npr.org/sections/thesalt/2016/09/29/495925058/our-robot-overlords-are-now-delivering-pizza-and-cooking-it-on-the-go\">making our pizzas\u003c/a>.\u003c/p>\n\u003cp>Cromwell says the plan is to build four to six additional Moby Marts in the coming year, then ramp up production into the hundreds in 2018. The idea is to get Moby Marts into both small towns and big cities and to continually update the mobile supermarket model along with adjacent technologies like self-driving vehicles, artificial intelligence, cashless transactions and solar-powered generators.\u003c/p>\n\u003cp>Obviously, there are still many technological and regulatory hurdles to clear before roaming supermarkets start crawling through our cities. But if the Moby Mart does come to your town, Cromwell said the first wave of stores will specialize in products for immediate consumption, like ready-made food, groceries and coffee.\u003c/p>\n\u003cp>\"We will gradually add different products on different markets,\" Cromwell said. \"In the end, there will be no difference in products from what you find in stores today — with the one limitation of larger products. Moby Mart is not ideal for showcasing sofas. But we have some cool ideas for this, as well.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.glenn-mcdonald.com/\">Glenn McDonald\u003c/a> \u003cem>is a freelance writer, editor and game designer based in Chapel Hill, N.C. You can follow him\u003c/em> \u003ca href=\"https://twitter.com/glennmcdonald1\">@glennmcdonald1\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How The Story Of Beer Is The Story Of America",
"title": "How The Story Of Beer Is The Story Of America",
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"content": "\u003cp>If you crack open a beer this Fourth of July, history might not be the first thing on your mind. But for \u003ca href=\"http://americanhistory.si.edu/profile/1296\">Theresa McCulla\u003c/a>, the first brewing historian at the Smithsonian's National Museum of American History, the story of beer is the story of America.\u003c/p>\n\u003cp>\"If you want to talk about the history of immigration in America, or urbanization or the expansion of transportation networks, really any subject that you want to explore, you can talk about through beer,\" McCulla says.\u003c/p>\n\u003cp>Since taking the job earlier this year, she has combed through the Smithsonian's archives and pulled out treasures that show beer's part in American history — whether that has to do with advertising, technology, gender roles or even popular entertainment.\u003c/p>\n\u003cp>Pointing to some sheet music in the collection for a song called \"Budweiser Is a Friend of Mine,\" she explains that the tune premiered on Broadway at the Ziegfeld Follies in 1907.\u003c/p>\n\u003cfigure id=\"attachment_118758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg\" alt=\"An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo.\" width=\"640\" height=\"309\" class=\"size-large wp-image-118758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-800x386.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-768x370.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1180x569.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-960x463.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-240x116.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-375x181.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-520x251.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85.jpg 1300w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo. \u003ccite>(National Museum of American History, Archives Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They lyrics of the song tell the story of a man who goes out drinking in a bar and sings about how he prefers his Budweiser to his wife, because his beer does not talk back to him,\" McCulla says. \"But the song concludes with his wife pouring him a schooner of Budweiser at home so he does not need to drink elsewhere.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can't truly tell the American story of beer, though, without talking about immigration. More than a million \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/03/513263766/budweiser-s-super-bowl-ad-misses-the-real-timelier-story-about-immigrants-and-be\">German immigrants came\u003c/a> to the U.S. in the second half of the 1800s – and they were beer drinkers.\u003c/p>\n\u003cp>\"They brought new kinds of brewing yeast, they brought different kinds of brewing methods, and suddenly they produced this lager beer – a very light, crisp brew that became very popular with Americans,\" McCulla says.\u003c/p>\n\u003cp>Those immigrants transformed the kind of beer Americans drink and established a new industry in the process. The drink evolved from heavy, English-style ales to the cold, quaffable style that's common today. And instead of home brews, by 1900 many cities had entire neighborhoods full of breweries.\u003c/p>\n\u003cp>McCulla says one of the most interesting aspects of the story of American beer is that it has come full circle: from the early days of home brews, to mass-produced beer, through the crash of Prohibition and back to a resurgence of microbreweries.\u003c/p>\n\u003cfigure id=\"attachment_118753\" class=\"wp-caption aligncenter\" style=\"max-width: 707px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg\" alt='This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\"' width=\"707\" height=\"530\" class=\"size-full wp-image-118753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg 707w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-520x390.jpg 520w\" sizes=\"(max-width: 707px) 100vw, 707px\">\u003cfigcaption class=\"wp-caption-text\">This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\" \u003ccite>(National Museum of American History)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We now have so many breweries in this country, we have exceeded the pre-Prohibition number of breweries,\" McCulla says. \"We have reached over 5,000 breweries at this point, so it's truly the golden age to be a beer drinker.\"\u003c/p>\n\u003cp>Not far from the Smithsonian, this entire cycle is happening in one place. Outside the \u003ca href=\"https://portnerbrewhouse.com/\">Portner Brewhouse\u003c/a> in Alexandria, Va., a sign says: \"Established 1869, Re-Established 2012.\" The company was founded by Robert Portner, a German immigrant. At its peak, the company was the biggest employer in the city. More than 600 people worked for Portner, churning out more than 6 million bottles of beer every year.\u003c/p>\n\u003cp>Portner's company was forced to close during Prohibition in 1916. But a century later, sisters Catherine and Margaret Portner, two of his great-great granddaughters, reopened the brewery just a few miles from its original site.\u003c/p>\n\u003cp>Some of the company's early marketing materials are in the Smithsonian's collection. The original advertisements note Robert Portner's company as the original king of beers, says Catherine Portner — long before Budweiser began using that phrase.\u003c/p>\n\u003cfigure id=\"attachment_118754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg\" alt=\"Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition.\" width=\"640\" height=\"480\" class=\"size-large wp-image-118754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition. \u003ccite>(Ari Shapiro/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Historical artifacts line the walls of the Portner Brewhouse, and the kitchen serves up food with a German twist. And at the in-house brewery, the sisters have recreated some of the original Portner's brews, based on the notes that Robert Portner wrote in German. But they've also made some innovations themselves.\u003c/p>\n\u003cp>And, harkening back to the early days of home brewing, the company also has a \"\u003ca href=\"https://portnerbrewhouse.com/craft-beer-test-kitchen/\">Craft Beer Test Kitchen Series\u003c/a>,\" which gives home brewers professional experience and feedback on their original recipes, which are brewed at Portner's and then sold to thirsty customers.\u003c/p>\n\u003cp>Catherine Portner pours a cloudy yellow beer from the tap. \"This is the Hofbrau Pilsner that we have reconstructed from the Robert Portner brewing company,\" she says. The Pilsner was one of the company's flagship beers.\u003c/p>\n\u003cp>It doesn't look or taste like a glass full of American history, or technology or immigration – even though on some level, it is all of those things. It just tastes like a really good beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you crack open a beer this Fourth of July, history might not be the first thing on your mind. But for \u003ca href=\"http://americanhistory.si.edu/profile/1296\">Theresa McCulla\u003c/a>, the first brewing historian at the Smithsonian's National Museum of American History, the story of beer is the story of America.\u003c/p>\n\u003cp>\"If you want to talk about the history of immigration in America, or urbanization or the expansion of transportation networks, really any subject that you want to explore, you can talk about through beer,\" McCulla says.\u003c/p>\n\u003cp>Since taking the job earlier this year, she has combed through the Smithsonian's archives and pulled out treasures that show beer's part in American history — whether that has to do with advertising, technology, gender roles or even popular entertainment.\u003c/p>\n\u003cp>Pointing to some sheet music in the collection for a song called \"Budweiser Is a Friend of Mine,\" she explains that the tune premiered on Broadway at the Ziegfeld Follies in 1907.\u003c/p>\n\u003cfigure id=\"attachment_118758\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg\" alt=\"An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo.\" width=\"640\" height=\"309\" class=\"size-large wp-image-118758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1020x492.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-160x77.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-800x386.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-768x370.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-1180x569.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-960x463.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-240x116.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-375x181.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85-520x251.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/budweiser-archives_custom-fb104e69e6181f3da21a499a5af0427ce7630978-s1300-c85.jpg 1300w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">An advertisement for Budweiser beer, Anheuser-Busch, St. Louis, Mo. \u003ccite>(National Museum of American History, Archives Center)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They lyrics of the song tell the story of a man who goes out drinking in a bar and sings about how he prefers his Budweiser to his wife, because his beer does not talk back to him,\" McCulla says. \"But the song concludes with his wife pouring him a schooner of Budweiser at home so he does not need to drink elsewhere.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can't truly tell the American story of beer, though, without talking about immigration. More than a million \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/03/513263766/budweiser-s-super-bowl-ad-misses-the-real-timelier-story-about-immigrants-and-be\">German immigrants came\u003c/a> to the U.S. in the second half of the 1800s – and they were beer drinkers.\u003c/p>\n\u003cp>\"They brought new kinds of brewing yeast, they brought different kinds of brewing methods, and suddenly they produced this lager beer – a very light, crisp brew that became very popular with Americans,\" McCulla says.\u003c/p>\n\u003cp>Those immigrants transformed the kind of beer Americans drink and established a new industry in the process. The drink evolved from heavy, English-style ales to the cold, quaffable style that's common today. And instead of home brews, by 1900 many cities had entire neighborhoods full of breweries.\u003c/p>\n\u003cp>McCulla says one of the most interesting aspects of the story of American beer is that it has come full circle: from the early days of home brews, to mass-produced beer, through the crash of Prohibition and back to a resurgence of microbreweries.\u003c/p>\n\u003cfigure id=\"attachment_118753\" class=\"wp-caption aligncenter\" style=\"max-width: 707px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg\" alt='This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\"' width=\"707\" height=\"530\" class=\"size-full wp-image-118753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7.jpg 707w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/beer-drivers-union-jn2014-3515.jpg1-a3d27e14ab1efb3689bfde6d940b8f11117d0ff7-520x390.jpg 520w\" sizes=\"(max-width: 707px) 100vw, 707px\">\u003cfigcaption class=\"wp-caption-text\">This beer tray, circa 1905 - from the Beer Drivers Union 132 — shows a driver and a brewer working together. It says in German \"Liberty, Equality, Fraternity.\" \u003ccite>(National Museum of American History)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We now have so many breweries in this country, we have exceeded the pre-Prohibition number of breweries,\" McCulla says. \"We have reached over 5,000 breweries at this point, so it's truly the golden age to be a beer drinker.\"\u003c/p>\n\u003cp>Not far from the Smithsonian, this entire cycle is happening in one place. Outside the \u003ca href=\"https://portnerbrewhouse.com/\">Portner Brewhouse\u003c/a> in Alexandria, Va., a sign says: \"Established 1869, Re-Established 2012.\" The company was founded by Robert Portner, a German immigrant. At its peak, the company was the biggest employer in the city. More than 600 people worked for Portner, churning out more than 6 million bottles of beer every year.\u003c/p>\n\u003cp>Portner's company was forced to close during Prohibition in 1916. But a century later, sisters Catherine and Margaret Portner, two of his great-great granddaughters, reopened the brewery just a few miles from its original site.\u003c/p>\n\u003cp>Some of the company's early marketing materials are in the Smithsonian's collection. The original advertisements note Robert Portner's company as the original king of beers, says Catherine Portner — long before Budweiser began using that phrase.\u003c/p>\n\u003cfigure id=\"attachment_118754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg\" alt=\"Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition.\" width=\"640\" height=\"480\" class=\"size-large wp-image-118754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_3771-af891e26d29e6b10a602743b360246420e8759ce-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sisters Catherine (left) and Margaret Portner have re-established Portner's Brewery, which was opened in Alexandria, Va., in 1869 by their great-great grandfather, then closed during Prohibition. \u003ccite>(Ari Shapiro/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Historical artifacts line the walls of the Portner Brewhouse, and the kitchen serves up food with a German twist. And at the in-house brewery, the sisters have recreated some of the original Portner's brews, based on the notes that Robert Portner wrote in German. But they've also made some innovations themselves.\u003c/p>\n\u003cp>And, harkening back to the early days of home brewing, the company also has a \"\u003ca href=\"https://portnerbrewhouse.com/craft-beer-test-kitchen/\">Craft Beer Test Kitchen Series\u003c/a>,\" which gives home brewers professional experience and feedback on their original recipes, which are brewed at Portner's and then sold to thirsty customers.\u003c/p>\n\u003cp>Catherine Portner pours a cloudy yellow beer from the tap. \"This is the Hofbrau Pilsner that we have reconstructed from the Robert Portner brewing company,\" she says. The Pilsner was one of the company's flagship beers.\u003c/p>\n\u003cp>It doesn't look or taste like a glass full of American history, or technology or immigration – even though on some level, it is all of those things. It just tastes like a really good beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56",
"title": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Nigel Walker, the farmer who many Bay Area parents credit with getting their children to eat turnips and radishes, and whose lavender display brought a bit of Van Gogh’s Provence to the Ferry Plaza Farmers Market where he was a mainstay, died Saturday, July 1. The founder of \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> was 56.\u003c/p>\n\u003cp>Born in Leicester, England on December 24, 1960, Walker was the grandson of a farmer. The eldest of three boys, he was the only one of them who liked to spend time with his grandfather as he worked the land.\u003c/p>\n\u003cp>He studied farming at Writtle Agricultural College in Essex. Though the school taught conventional farming, Walker fulfilled his practicum at an organic farm. He also studied in Israel, working on organic farms there and learning about drip irrigation.\u003c/p>\n\u003cp>When he met his ex-wife Frances at a farming conference in the U.S., he decided to stay, and moved to California in 1992.\u003c/p>\n\u003cp>He established \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in 1993 on 105 acres in Dixon (near Davis), quickly putting it on the map with its Community Supported Agriculture (CSA) boxes. It has around 900 members today, and many of them say belonging to a CSA has positively impacted the way they eat, especially in introducing foreign vegetables to their children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm grows numerous varieties of fruits and vegetables (Eatwell is especially known for its heirloom tomatoes; Millennium Restaurant in Oakland has offered an annual multi-course meal showcasing Eatwell’s tomatoes for over a decade); wheat; lavender and chickens.\u003c/p>\n\u003cp>Walker, his twin boys Eric and Andrew, and later, his wife Lorraine, whom he married in 2011, were fixtures at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>) farmers' market at the San Francisco Ferry Building from its inception, and in fact, until Walker got sick, he was known to never miss a Saturday, “not after his twins were born, and not after our wedding,” said his wife Lorraine.\u003c/p>\n\u003cp>Walker fancied himself a horticulturalist, rather than a farmer, speaking often about how as long as the soil was treated in the right way, vegetables would grow without the need for additional compost or other fortifications.\u003c/p>\n\u003cp>“What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves,” he told Bay Area Bites in 2014.\u003c/p>\n\u003cp>Walker never stopped innovating, using his own fields as his laboratory.\u003c/p>\n\u003cp>When he saw that the organic feed he was using to feed his chickens came from China, he knew he could do better.\u003c/p>\n\u003cp>“How could I call our eggs local when the feed was coming from China?” he wrote on his blog in 2008. He leased an additional 40 acres next to his farm to start growing wheat for the chickens. This also meant building silos on his land to store it, and selling wheat berries at the market. The market stall features a cast-iron hand-grinder where customers can grind the wheat berries into flour themselves.\u003c/p>\n\u003cfigure id=\"attachment_118722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nigel-with-alice1920.jpg\" alt=\"Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse.\" width=\"1920\" height=\"2783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-800x1160.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-768x1113.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1020x1478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1180x1710.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-960x1392.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-240x348.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-375x544.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-520x754.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marcy Coburn, executive director of CUESA, first met Walker about ten years ago, when she toured Eatwell as director of communications for the Ecological Farming Association known as \u003ca href=\"https://eco-farm.org/\">EcoFarm\u003c/a>.\u003c/p>\n\u003cp>“We saw his biodiesel truck, and his water pump using solar power,” she said. “He’s always been such a seeker of new and profound technologies that would have a greater impact not only on conserving environmental resources but on the farming side. He set the pace for so many farmers in terms of that.”\u003c/p>\n\u003cp>He also made news in 2014, when \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\">he decided to start breeding male chickens for meat\u003c/a>, rather than obtaining baby chicks from hatcheries, as most farms do.\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” Walker told BAB in 2014, referring to the practice of hatcheries killing baby male chicks upon birth.\u003c/p>\n\u003cp>Walker introduced a new flock of Black Australorps, a heritage breed of chicken, which he then sold for meat to his CSA members.\u003c/p>\n\u003cp>Jim Adkins, founder of the North Carolina-based Sustainable Poultry Network, said there was “no one doing anything remotely close to this,” on such a large scale. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish,” said Adkins.\u003c/p>\n\u003cp>The experiment didn’t work out so well, as the female Australorps didn’t produce enough eggs in the winter.\u003c/p>\n\u003cp>“He always said that the worst thing you can do is do nothing,” said Lorraine Walker. “He felt strongly that as long as you’re moving forward, maybe you’ll make mistakes, but if you do nothing, you won’t learn.”\u003c/p>\n\u003cp>Walker was also a people person; nothing made him happier than hosting CSA members on the farm, or talking with his customers at the market.\u003c/p>\n\u003cp>“Community is my joy,” Walker said on the occasion of the twentieth anniversary of the CUESA farmers' market. “I am told I spend too much time talking and not enough time selling.”\u003c/p>\n\u003cp>This was confirmed by Lorraine, who said she had to downgrade her husband’s role at the market, giving him the title of “head shmoozer.”\u003c/p>\n\u003cfigure id=\"attachment_118724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell-6-1920.jpg\" alt=\"Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old.\" width=\"1920\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-960x699.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-520x378.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’d talk to people all day, there was no selling, and no money being exchanged,” she said. “We had to boot him off the crew.”\u003c/p>\n\u003cp>Eatwell is one of the farms that has been at the Ferry Building’s farmers' market since its inception, and several people noted that the prime spot it held was no accident.\u003c/p>\n\u003cp>Coburn noted that Eatwell and the market really grew up together, and Walker made his presence felt by not only never missing a Saturday, but in numerous other ways as well.\u003c/p>\n\u003cp>“He really held not only himself accountable but the other farmers and CUESA accountable too,” said Coburn. She recalled conducting a seller’s meeting when she was brand new on the job; whether to open more markets was the topic of discussion.\u003c/p>\n\u003cp>“In the time he had been at CUESA, sales had dropped for him and he really felt that adding more markets could dilute the same pool of people and not add to the success for farmers,” Coburn recalled. “He’s so smart, and he just spoke from the land, from his personal experience from what he’s seen. He’s really an advocate for farmers, but not afraid to challenge when things needed to be challenged.”\u003c/p>\n\u003cp>Eatwell Farm has numerous events annually for its members, including strawberry days, where members can pick to their heart’s content; tomato sauce-making parties, and a summer solstice event at which braiding garlic is the featured activity. Their CSA newsletter used to always have the name of a different member at the top each week designating it “John Doe’s farm,” and Walker was often heard encouraging members to come pitch a tent and spend the night, telling them, “This is your farm.”\u003c/p>\n\u003cp>Elianna Friedman, the founder of a non-profit that teaches cooking skills to kids, was inspired to found \u003ca href=\"http://www.bayleafkitchen.org/\">Bay Leaf Kitchen\u003c/a> while having lunch at Eatwell. A CUESA staffer at the time, Friedman had been invited to the farm for lunch with her colleagues. She recalled, “I was in awe of how much they know about how food is made and how it’s produced,” she said. “I knew it would take me years to learn everything they know, and I thought that kids should meet them and experience this.”\u003c/p>\n\u003cfigure id=\"attachment_118720\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg\" alt=\"Nigel Walker loved farming from an early age.\" width=\"640\" height=\"1101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-160x275.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-800x1376.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-768x1321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1180x2029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-960x1651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-240x413.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-375x645.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-520x894.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o.jpg 1191w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Nigel Walker loved farming from an early age. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time Friedman asked if they would host her summer camp, she suspected the answer would be yes. They are hosting seven sessions of kids this summer.\u003c/p>\n\u003cp>“Nigel was always the first to volunteer or try a new program or demo,” she said. “Anytime you went to him to ask him something, he’d be down for it, and he was always happy to do anything educational.”\u003c/p>\n\u003cp>While Lorraine didn’t have any farming experience when she met Walker, she said his passion for building community around the farm was infectious, and she brought the link between the kitchen and the field, which is why they worked so well together as a team.\u003c/p>\n\u003cp>“I had the home cook’s perspective, and he really encouraged me in that area and pushed me into a bigger role on the farm,” said Lorraine. “One of the greatest things about him is that compared to a lot of farmers, he empowered everyone on the farm to do their job and make it their own.”\u003c/p>\n\u003cp>She continued, “It took a long time to get his guys trained to think for themselves, and have enough confidence in their abilities to make decisions, but the fact that Eatwell has been doing what it’s been doing without both of us this past year, is a testament to Nigel.”\u003c/p>\n\u003cp>In February of 2012, Walker was diagnosed with stage 3 multiple myeloma, a cancer of the bone marrow. The CUESA community rallied around him, holding a fundraiser for him at Tacolicious.\u003c/p>\n\u003cp>“The support given to me in my time of need was enough to make a grown man cry,” he said then.\u003c/p>\n\u003cp>During his illness, Walker started a program to allow CSA members to donate their boxes while on vacation to cancer patients. His wife intends to continue this, and hopes to obtain funding for it, allowing it to grow.\u003c/p>\n\u003cfigure id=\"attachment_118723\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg\" alt=\"Walker surveys his lavender fields at Eatwell Farm.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Walker surveys his lavender fields at Eatwell Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Walker was able to beat the cancer into remission in the fall of 2013, it returned in 2014. During the past three years, he ran the farm despite undergoing numerous treatments and hospitalizations at UCSF. He continued to look at the glass as half full, but the cancer returned to his brain in May.\u003c/p>\n\u003cp>Walker was also known for treating his crew like family; many of them have been with him for many years. As to Eatwell’s future, Lorraine and the crew are determined to keep it going as a legacy to her husband.\u003c/p>\n\u003cp>“He made me promise that I’ll never miss a market, and I won’t cancel events at the farm,” she said.\u003c/p>\n\u003cp>In addition to Lorraine and his sons Eric and Andrew, Walker is survived by his parents Don and Thora Walker, his brothers, Michael and Edward Walker, his daughter, Eleanor Walker, and his stepson Cameron Ottens.\u003c/p>\n\u003cp>Donations in Walker’s memory can be made to \u003ca href=\"http://www.eatwell.com/mail-order/donation-for-eatwell-farm\">\u003cstrong>Eatwell’s boxes for cancer patients\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Alix Wall has been a member of Eatwell’s CSA for 11 years.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The British-born Nigel Walker founded Eatwell Farm in Dixon in 1993. Known as an innovator and a shmoozer, many parents credit him with getting their children to eat exotic vegetables like turnips. Until he got sick, he never missed a Saturday at the Ferry Plaza Farmers Market. He died of cancer on Saturday.",
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"description": "The British-born Nigel Walker founded Eatwell Farm in Dixon in 1993. Known as an innovator and a shmoozer, many parents credit him with getting their children to eat exotic vegetables like turnips. Until he got sick, he never missed a Saturday at the Ferry Plaza Farmers Market. He died of cancer on Saturday.",
"title": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56 | KQED",
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"headline": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56",
"datePublished": "2017-07-01T17:44:27-07:00",
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"source": "Farmers and Farms",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nigel Walker, the farmer who many Bay Area parents credit with getting their children to eat turnips and radishes, and whose lavender display brought a bit of Van Gogh’s Provence to the Ferry Plaza Farmers Market where he was a mainstay, died Saturday, July 1. The founder of \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> was 56.\u003c/p>\n\u003cp>Born in Leicester, England on December 24, 1960, Walker was the grandson of a farmer. The eldest of three boys, he was the only one of them who liked to spend time with his grandfather as he worked the land.\u003c/p>\n\u003cp>He studied farming at Writtle Agricultural College in Essex. Though the school taught conventional farming, Walker fulfilled his practicum at an organic farm. He also studied in Israel, working on organic farms there and learning about drip irrigation.\u003c/p>\n\u003cp>When he met his ex-wife Frances at a farming conference in the U.S., he decided to stay, and moved to California in 1992.\u003c/p>\n\u003cp>He established \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in 1993 on 105 acres in Dixon (near Davis), quickly putting it on the map with its Community Supported Agriculture (CSA) boxes. It has around 900 members today, and many of them say belonging to a CSA has positively impacted the way they eat, especially in introducing foreign vegetables to their children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm grows numerous varieties of fruits and vegetables (Eatwell is especially known for its heirloom tomatoes; Millennium Restaurant in Oakland has offered an annual multi-course meal showcasing Eatwell’s tomatoes for over a decade); wheat; lavender and chickens.\u003c/p>\n\u003cp>Walker, his twin boys Eric and Andrew, and later, his wife Lorraine, whom he married in 2011, were fixtures at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>) farmers' market at the San Francisco Ferry Building from its inception, and in fact, until Walker got sick, he was known to never miss a Saturday, “not after his twins were born, and not after our wedding,” said his wife Lorraine.\u003c/p>\n\u003cp>Walker fancied himself a horticulturalist, rather than a farmer, speaking often about how as long as the soil was treated in the right way, vegetables would grow without the need for additional compost or other fortifications.\u003c/p>\n\u003cp>“What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves,” he told Bay Area Bites in 2014.\u003c/p>\n\u003cp>Walker never stopped innovating, using his own fields as his laboratory.\u003c/p>\n\u003cp>When he saw that the organic feed he was using to feed his chickens came from China, he knew he could do better.\u003c/p>\n\u003cp>“How could I call our eggs local when the feed was coming from China?” he wrote on his blog in 2008. He leased an additional 40 acres next to his farm to start growing wheat for the chickens. This also meant building silos on his land to store it, and selling wheat berries at the market. The market stall features a cast-iron hand-grinder where customers can grind the wheat berries into flour themselves.\u003c/p>\n\u003cfigure id=\"attachment_118722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nigel-with-alice1920.jpg\" alt=\"Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse.\" width=\"1920\" height=\"2783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-800x1160.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-768x1113.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1020x1478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1180x1710.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-960x1392.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-240x348.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-375x544.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-520x754.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marcy Coburn, executive director of CUESA, first met Walker about ten years ago, when she toured Eatwell as director of communications for the Ecological Farming Association known as \u003ca href=\"https://eco-farm.org/\">EcoFarm\u003c/a>.\u003c/p>\n\u003cp>“We saw his biodiesel truck, and his water pump using solar power,” she said. “He’s always been such a seeker of new and profound technologies that would have a greater impact not only on conserving environmental resources but on the farming side. He set the pace for so many farmers in terms of that.”\u003c/p>\n\u003cp>He also made news in 2014, when \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\">he decided to start breeding male chickens for meat\u003c/a>, rather than obtaining baby chicks from hatcheries, as most farms do.\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” Walker told BAB in 2014, referring to the practice of hatcheries killing baby male chicks upon birth.\u003c/p>\n\u003cp>Walker introduced a new flock of Black Australorps, a heritage breed of chicken, which he then sold for meat to his CSA members.\u003c/p>\n\u003cp>Jim Adkins, founder of the North Carolina-based Sustainable Poultry Network, said there was “no one doing anything remotely close to this,” on such a large scale. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish,” said Adkins.\u003c/p>\n\u003cp>The experiment didn’t work out so well, as the female Australorps didn’t produce enough eggs in the winter.\u003c/p>\n\u003cp>“He always said that the worst thing you can do is do nothing,” said Lorraine Walker. “He felt strongly that as long as you’re moving forward, maybe you’ll make mistakes, but if you do nothing, you won’t learn.”\u003c/p>\n\u003cp>Walker was also a people person; nothing made him happier than hosting CSA members on the farm, or talking with his customers at the market.\u003c/p>\n\u003cp>“Community is my joy,” Walker said on the occasion of the twentieth anniversary of the CUESA farmers' market. “I am told I spend too much time talking and not enough time selling.”\u003c/p>\n\u003cp>This was confirmed by Lorraine, who said she had to downgrade her husband’s role at the market, giving him the title of “head shmoozer.”\u003c/p>\n\u003cfigure id=\"attachment_118724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell-6-1920.jpg\" alt=\"Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old.\" width=\"1920\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-960x699.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-520x378.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’d talk to people all day, there was no selling, and no money being exchanged,” she said. “We had to boot him off the crew.”\u003c/p>\n\u003cp>Eatwell is one of the farms that has been at the Ferry Building’s farmers' market since its inception, and several people noted that the prime spot it held was no accident.\u003c/p>\n\u003cp>Coburn noted that Eatwell and the market really grew up together, and Walker made his presence felt by not only never missing a Saturday, but in numerous other ways as well.\u003c/p>\n\u003cp>“He really held not only himself accountable but the other farmers and CUESA accountable too,” said Coburn. She recalled conducting a seller’s meeting when she was brand new on the job; whether to open more markets was the topic of discussion.\u003c/p>\n\u003cp>“In the time he had been at CUESA, sales had dropped for him and he really felt that adding more markets could dilute the same pool of people and not add to the success for farmers,” Coburn recalled. “He’s so smart, and he just spoke from the land, from his personal experience from what he’s seen. He’s really an advocate for farmers, but not afraid to challenge when things needed to be challenged.”\u003c/p>\n\u003cp>Eatwell Farm has numerous events annually for its members, including strawberry days, where members can pick to their heart’s content; tomato sauce-making parties, and a summer solstice event at which braiding garlic is the featured activity. Their CSA newsletter used to always have the name of a different member at the top each week designating it “John Doe’s farm,” and Walker was often heard encouraging members to come pitch a tent and spend the night, telling them, “This is your farm.”\u003c/p>\n\u003cp>Elianna Friedman, the founder of a non-profit that teaches cooking skills to kids, was inspired to found \u003ca href=\"http://www.bayleafkitchen.org/\">Bay Leaf Kitchen\u003c/a> while having lunch at Eatwell. A CUESA staffer at the time, Friedman had been invited to the farm for lunch with her colleagues. She recalled, “I was in awe of how much they know about how food is made and how it’s produced,” she said. “I knew it would take me years to learn everything they know, and I thought that kids should meet them and experience this.”\u003c/p>\n\u003cfigure id=\"attachment_118720\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg\" alt=\"Nigel Walker loved farming from an early age.\" width=\"640\" height=\"1101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-160x275.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-800x1376.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-768x1321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1180x2029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-960x1651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-240x413.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-375x645.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-520x894.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o.jpg 1191w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Nigel Walker loved farming from an early age. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time Friedman asked if they would host her summer camp, she suspected the answer would be yes. They are hosting seven sessions of kids this summer.\u003c/p>\n\u003cp>“Nigel was always the first to volunteer or try a new program or demo,” she said. “Anytime you went to him to ask him something, he’d be down for it, and he was always happy to do anything educational.”\u003c/p>\n\u003cp>While Lorraine didn’t have any farming experience when she met Walker, she said his passion for building community around the farm was infectious, and she brought the link between the kitchen and the field, which is why they worked so well together as a team.\u003c/p>\n\u003cp>“I had the home cook’s perspective, and he really encouraged me in that area and pushed me into a bigger role on the farm,” said Lorraine. “One of the greatest things about him is that compared to a lot of farmers, he empowered everyone on the farm to do their job and make it their own.”\u003c/p>\n\u003cp>She continued, “It took a long time to get his guys trained to think for themselves, and have enough confidence in their abilities to make decisions, but the fact that Eatwell has been doing what it’s been doing without both of us this past year, is a testament to Nigel.”\u003c/p>\n\u003cp>In February of 2012, Walker was diagnosed with stage 3 multiple myeloma, a cancer of the bone marrow. The CUESA community rallied around him, holding a fundraiser for him at Tacolicious.\u003c/p>\n\u003cp>“The support given to me in my time of need was enough to make a grown man cry,” he said then.\u003c/p>\n\u003cp>During his illness, Walker started a program to allow CSA members to donate their boxes while on vacation to cancer patients. His wife intends to continue this, and hopes to obtain funding for it, allowing it to grow.\u003c/p>\n\u003cfigure id=\"attachment_118723\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg\" alt=\"Walker surveys his lavender fields at Eatwell Farm.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Walker surveys his lavender fields at Eatwell Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Walker was able to beat the cancer into remission in the fall of 2013, it returned in 2014. During the past three years, he ran the farm despite undergoing numerous treatments and hospitalizations at UCSF. He continued to look at the glass as half full, but the cancer returned to his brain in May.\u003c/p>\n\u003cp>Walker was also known for treating his crew like family; many of them have been with him for many years. As to Eatwell’s future, Lorraine and the crew are determined to keep it going as a legacy to her husband.\u003c/p>\n\u003cp>“He made me promise that I’ll never miss a market, and I won’t cancel events at the farm,” she said.\u003c/p>\n\u003cp>In addition to Lorraine and his sons Eric and Andrew, Walker is survived by his parents Don and Thora Walker, his brothers, Michael and Edward Walker, his daughter, Eleanor Walker, and his stepson Cameron Ottens.\u003c/p>\n\u003cp>Donations in Walker’s memory can be made to \u003ca href=\"http://www.eatwell.com/mail-order/donation-for-eatwell-farm\">\u003cstrong>Eatwell’s boxes for cancer patients\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Alix Wall has been a member of Eatwell’s CSA for 11 years.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Urban Gardening is Alive and Well and Living in Downtown San Jose",
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"content": "\u003cp>Ask any gardener: Nothing tastes so sweet as something you grew yourself, even in the big city.\u003c/p>\n\u003cp>Before Silicon Valley was paved over with concrete, it was the Valley of Heart’s Delight, boasting some of the world’s richest topsoil.\u003c/p>\n\u003cp>So there’s poetic irony in the fact that some techies can’t wait to get their hands in that soil.\u003c/p>\n\u003cp>\"It’s just soothing. It’s healing,\" says PayPal cloud manager Anant Kumar. He bought a home in San Jose in 2000. He tore out the grass straight away and planted a garden. \"I started out with what was easy: pumpkins, squashes, zucchinis, tomatoes, chili peppers.\"\u003c/p>\n\u003cp>Anant Kumar originally hails from the big city of New Delhi, in India, but his father grew up on a farm. Bitter melons – a taste of Kumar's home – are coming soon.\u003c/p>\n\u003cfigure id=\"attachment_118496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg\" alt=\"Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home. \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You saute them with a few onions, maybe add a little bit of mango powder. You got to try it!\" Kumar insists.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kumar is keen to spread the good word about gardening. Along with several PayPal colleagues, he volunteered to build a greenhouse for a San Jose non-profit called \u003ca href=\"http://www.valleyverde.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Valley Verde\u003c/a>, which helps low-income families grow their own food.\u003c/p>\n\u003cp>On a recent sunny day, the group celebrated the greenhouse’s grand opening in San Jose’s first “urban agriculture incentive zone.” What was a used car lot is now covered with raised planting beds and stacks of bagged soil. \"It looks amazing,\" Kumar gushes, \"and I think we need more of this in the city.\"\u003c/p>\n\u003cp>There are workshops for beginners, and seedlings to replant back home. Property owner Thang Do says he does intend to develop on the land eventually, but in the meantime, he’s game to lend the land to gardeners. \"I mean, what’s not to like about this?\" he asks, rhetorically, before acknowledging, \"The city and the county take a hit on something like this because they’re giving landowners like me a property tax break.\"\u003c/p>\n\u003cfigure id=\"attachment_118498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118498 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg\" alt='Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop after five years but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\"' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop on the land after five years, but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\" \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>State law \u003ca href=\"http://www.sfgate.com/food/article/Assembly-bill-would-extend-tax-break-to-turn-10963151.php\" target=\"_blank\" rel=\"noopener noreferrer\">changed in 2014\u003c/a> to incentivize landowners like Do by assessing the property value as relatively cheap farmland – not pricey downtown lots. But the concept is taking more time than anticipated to take root. It’s taken years to get counties and cities to make the necessary local rule changes.\u003c/p>\n\u003cp>\"It’s frustrating how long it takes because it seems like a no-brainer. It seems like you could just make it happen. But government is government,\" Do says.\u003c/p>\n\u003cp>Is it worth the bother? Yes, says Tori Truscheit, an organizer with \u003ca href=\"https://www.facebook.com/groups/SHCSLaMesaVerde/\" target=\"_blank\" rel=\"noopener noreferrer\">La Mesa Verde\u003c/a>, a network of home gardeners working in tandem with Valley Verde. \"Not only are they going to have beautiful vegetables, but they’re going to be connected to other people who care about where their food comes from,\" Truscheit says.\u003c/p>\n\u003cp>So far, only four cities have the zones: San Jose, San Francisco, Sacramento and San Diego. Los Angeles is working toward passing an ordinance. Unincorporated parts of Los Angeles County, as well as Santa Clara County, already offer the tax breaks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The state law, however, expires in 2019. But urban farmers have their eye on a new \u003ca href=\"https://a19.asmdc.org/press-releases/ting-pushes-extension-property-tax-breaks-community-gardens\" target=\"_blank\" rel=\"noopener noreferrer\">bill that would extend\u003c/a> the program for another decade, hoping it makes its way to the Governor’s desk before harvest time in October.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ask any gardener: Nothing tastes so sweet as something you grew yourself, even in the big city.\u003c/p>\n\u003cp>Before Silicon Valley was paved over with concrete, it was the Valley of Heart’s Delight, boasting some of the world’s richest topsoil.\u003c/p>\n\u003cp>So there’s poetic irony in the fact that some techies can’t wait to get their hands in that soil.\u003c/p>\n\u003cp>\"It’s just soothing. It’s healing,\" says PayPal cloud manager Anant Kumar. He bought a home in San Jose in 2000. He tore out the grass straight away and planted a garden. \"I started out with what was easy: pumpkins, squashes, zucchinis, tomatoes, chili peppers.\"\u003c/p>\n\u003cp>Anant Kumar originally hails from the big city of New Delhi, in India, but his father grew up on a farm. Bitter melons – a taste of Kumar's home – are coming soon.\u003c/p>\n\u003cfigure id=\"attachment_118496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg\" alt=\"Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home. \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You saute them with a few onions, maybe add a little bit of mango powder. You got to try it!\" Kumar insists.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kumar is keen to spread the good word about gardening. Along with several PayPal colleagues, he volunteered to build a greenhouse for a San Jose non-profit called \u003ca href=\"http://www.valleyverde.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Valley Verde\u003c/a>, which helps low-income families grow their own food.\u003c/p>\n\u003cp>On a recent sunny day, the group celebrated the greenhouse’s grand opening in San Jose’s first “urban agriculture incentive zone.” What was a used car lot is now covered with raised planting beds and stacks of bagged soil. \"It looks amazing,\" Kumar gushes, \"and I think we need more of this in the city.\"\u003c/p>\n\u003cp>There are workshops for beginners, and seedlings to replant back home. Property owner Thang Do says he does intend to develop on the land eventually, but in the meantime, he’s game to lend the land to gardeners. \"I mean, what’s not to like about this?\" he asks, rhetorically, before acknowledging, \"The city and the county take a hit on something like this because they’re giving landowners like me a property tax break.\"\u003c/p>\n\u003cfigure id=\"attachment_118498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118498 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg\" alt='Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop after five years but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\"' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop on the land after five years, but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\" \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>State law \u003ca href=\"http://www.sfgate.com/food/article/Assembly-bill-would-extend-tax-break-to-turn-10963151.php\" target=\"_blank\" rel=\"noopener noreferrer\">changed in 2014\u003c/a> to incentivize landowners like Do by assessing the property value as relatively cheap farmland – not pricey downtown lots. But the concept is taking more time than anticipated to take root. It’s taken years to get counties and cities to make the necessary local rule changes.\u003c/p>\n\u003cp>\"It’s frustrating how long it takes because it seems like a no-brainer. It seems like you could just make it happen. But government is government,\" Do says.\u003c/p>\n\u003cp>Is it worth the bother? Yes, says Tori Truscheit, an organizer with \u003ca href=\"https://www.facebook.com/groups/SHCSLaMesaVerde/\" target=\"_blank\" rel=\"noopener noreferrer\">La Mesa Verde\u003c/a>, a network of home gardeners working in tandem with Valley Verde. \"Not only are they going to have beautiful vegetables, but they’re going to be connected to other people who care about where their food comes from,\" Truscheit says.\u003c/p>\n\u003cp>So far, only four cities have the zones: San Jose, San Francisco, Sacramento and San Diego. Los Angeles is working toward passing an ordinance. Unincorporated parts of Los Angeles County, as well as Santa Clara County, already offer the tax breaks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The state law, however, expires in 2019. But urban farmers have their eye on a new \u003ca href=\"https://a19.asmdc.org/press-releases/ting-pushes-extension-property-tax-breaks-community-gardens\" target=\"_blank\" rel=\"noopener noreferrer\">bill that would extend\u003c/a> the program for another decade, hoping it makes its way to the Governor’s desk before harvest time in October.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>California nonprofits are advocating for a medically tailored meal pilot program for low-income residents.\u003c/em>\u003c/p>\n\u003cp>“Food is medicine” has become a common refrain. Now a coalition of California nonprofits hopes to test this theory with a program that would deliver medically tailored meals to the doors of low-income California residents living with heart disease, cancer, and diabetes.\u003c/p>\n\u003cp>Earlier this year, The California Food is Medicine Coalition, which is made up of six California nonprofits: \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a> in Santa Rosa, \u003ca href=\"http://www.mamaskitchen.org/\">Mama’s Kitchen\u003c/a> in San Diego, \u003ca href=\"https://www.openhand.org/\">Project Open Hand\u003c/a> in San Francisco, \u003ca href=\"http://healthtrust.org/\">HealthTrust\u003c/a> in San Jose, \u003ca href=\"http://fftfoodbank.org/\">Food for Thought\u003c/a> in Sonoma County, and \u003ca href=\"http://www.angelfood.org/site/PageServer#.WTa5WTOZPAI\">Project Angel Food\u003c/a> in Los Angeles—all groups that for the most part started delivering medically tailored meals during the HIV/AIDS crisis and saw the impact on patients’ quality of life—worked with state Senator Mike McGuire to request funding to pilot the program.\u003c/p>\n\u003cp>“We’re trying to make the case that high-quality nutritional support in the form of a meal-delivery program to meet the nutritional needs of patients with specific illnesses should be considered a medical intervention without which the patient will not do nearly as well,” said Cathryn Couch, executive director of Ceres Project. “This kind of work is being done in other states and we’re behind.”\u003c/p>\n\u003cp>If the coalition’s request for $9 million in funding over three years is approved, it would be the first multi-organization, multi-county, multi-disease pilot in the country—and it could have a significant impact on healthcare costs and health outcomes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Earlier work in Philadelphia, led by the nonprofit \u003ca href=\"http://www.mannapa.org/\">MANNA\u003c/a> and documented in a 2013 \u003ca href=\"http://www.mannapa.org/wp-content/uploads/2014/07/MANNA-Study.pdf\">study\u003c/a> published in the \u003cem>Journal of Primary Care and Community Health, \u003c/em>showed promising results. After delivering three medically tailored meals per day to 65 patients with different chronic illnesses for six months, researchers found that the healthcare costs for those patients dropped from $38,937 per month to $28,183 per month, and were 55 percent lower than the healthcare costs of a comparison group. The frequency of hospital admissions and length of hospital stays also declined.\u003c/p>\n\u003cp>A healthful and diverse diet, say these groups, can work wonders to bring patients back to health. “With our model, you don’t have to wait years to see results,” said MANNA CEO Sue Daugherty. “With hypertension, we can see the results in one month; with A1C [a blood test for average blood glucose], we can see the results in three months.”\u003c/p>\n\u003cp>\u003cstrong>Food Heals\u003c/strong>\u003c/p>\n\u003cp>MANNA, like many members of the Food is Medicine Coalition, started delivering meals to those living with HIV/AIDS in the 1990s. The program expanded over time and, in 2014, thanks to a partnership with local insurer Health Partners Plans, MANNA started tailoring meals for 80 different health conditions ranging from cancer and kidney disease to diabetes and HIV/AIDS.\u003c/p>\n\u003cp>The dietician-designed menus offered by Ceres Project feature dishes such as mushroom quiche, chickpea burgers, lentil soup, fish stew, and pasta with summer vegetables.\u003c/p>\n\u003cp>Preparations are further tailored to specific illnesses. Meals for diabetes patients would have fewer carbohydrates while meals for patients with heart disease would limit sodium and saturated fats. All meals are based around fresh fruits and vegetables, whole grains, and high quality proteins.\u003c/p>\n\u003cp>Groups also allow for dietary modifications. MANNA, for example, provides pureed meals for those who struggle to chew or swallow, low spice meals, low lactose, and seafood-free meals for those with allergies.\u003c/p>\n\u003cp>A 2016 \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/jco.2016.34.26_suppl.155\">study\u003c/a> found that home-delivered, medically tailored meals helped cancer patients decrease fatigue, eat more nutritiously, and live more independently.\u003c/p>\n\u003cp>And the Harvard Center for Health Law and Policy Innovation has \u003ca href=\"http://dialogue4health.org/uploads/resources/Downer_102115.pdf\">reported\u003c/a> that medically tailored meals help lower blood glucose levels, reduce the number of hospitalizations and ER visits, and increase medication adherence among those with diabetes. Harvard’s study also showed that providing three meals per day for six months costs less than a single night of hospitalization.\u003c/p>\n\u003cp>The opportunity to improve health outcomes helped MANNA secure partnerships with three insurers. The nonprofit operates out of a new commercial kitchen with 36 staff members and 4,500 active volunteers to deliver meals to roster of 1,000 clients who receive 1 million meals annually.\u003c/p>\n\u003cp>“There is finally recognition that a prescription diet is just as important as prescription medications,” Daugherty says.\u003c/p>\n\u003cp>\u003cstrong>Statewide Support\u003c/strong>\u003c/p>\n\u003cp>While MANNA secures its funding through a number of channels including contracts with insurers, individual donations, foundations, and corporate giving, the Food is Medicine Coalition hopes to have funding embedded into the state budget and will then allocate resources to patients receiving public health insurance through Medi-Cal, California’s implementation of Medicaid.\u003c/p>\n\u003cp>According to Couch, the program has the support of the California Department of Public Health, California Department of Healthcare Services, and other key stakeholders.\u003c/p>\n\u003cp>The Department of Public Health declined to comment on pending legislation, but a spokesperson said in a statement: “For those individuals diagnosed with chronic disease such as diabetes and heart disease, proper nutrition can be a key component of treatment.”\u003c/p>\n\u003cp>Couch believes the intervention is critical for supporting patients but admits there are still logistics to work out.\u003c/p>\n\u003cp>The goal is to have Medi-Cal refer patients to local organizations such as Mama’s Kitchen and Project Open Hand, which can deliver the meals in their respective counties.\u003c/p>\n\u003cp>As part of the pilot, the coalition will track healthcare utilization and health outcomes before, during, and after the intervention. Couch estimates that a $9 million investment would shave $19 million in healthcare costs during the first year of the program.\u003c/p>\n\u003cp>“We’re talking about patients who have to decide whether to pay for their medications or their utilities,” Couch says. “This is a population without any food support and the sooner we can demonstrate the positive outcomes to healthcare utilization and insurance costs, the sooner we can show that it makes sense to include medically tailored meal deliveries as an essential health benefit.”\u003c/p>\n\u003cp>Thanks to their dogged determination, the coalition received good news: In June, members of the state Senate approved $6 million over three years to pilot the program. While the Assembly did not include funding in its budget, the joint Conference Committee on the Budget voted to include the funding in the final budget. The budget is expected to be \u003ca href=\"http://www.latimes.com/politics/la-pol-sac-california-budget-agreement-20170613-story.html\">ratified today\u003c/a>, and will go to the governor’s desk soon after. There is still a chance Brown could veto the expenditure, but Couch is hopeful.\u003c/p>\n\u003cp>“It’s such a small amount of money compared to the overall healthcare budget in California,” she said. “Even if it doesn’t go through this year, we’ll be back in 2018. We’ve come too far to give up now.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE AUTHOR\u003c/strong>\u003cbr>\nJodi Helmer is a North Carolina-based freelancer who writes about food and farming for \u003cem>National Geographic Traveler\u003c/em>,\u003cem>Hemispheres\u003c/em>, \u003cem>Modern Farmer\u003c/em> and MensJournal.com among others. Visit her online at \u003ca href=\"http://www.jodihelmer.com/\">Jodihelmer.com\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>California nonprofits are advocating for a medically tailored meal pilot program for low-income residents.\u003c/em>\u003c/p>\n\u003cp>“Food is medicine” has become a common refrain. Now a coalition of California nonprofits hopes to test this theory with a program that would deliver medically tailored meals to the doors of low-income California residents living with heart disease, cancer, and diabetes.\u003c/p>\n\u003cp>Earlier this year, The California Food is Medicine Coalition, which is made up of six California nonprofits: \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a> in Santa Rosa, \u003ca href=\"http://www.mamaskitchen.org/\">Mama’s Kitchen\u003c/a> in San Diego, \u003ca href=\"https://www.openhand.org/\">Project Open Hand\u003c/a> in San Francisco, \u003ca href=\"http://healthtrust.org/\">HealthTrust\u003c/a> in San Jose, \u003ca href=\"http://fftfoodbank.org/\">Food for Thought\u003c/a> in Sonoma County, and \u003ca href=\"http://www.angelfood.org/site/PageServer#.WTa5WTOZPAI\">Project Angel Food\u003c/a> in Los Angeles—all groups that for the most part started delivering medically tailored meals during the HIV/AIDS crisis and saw the impact on patients’ quality of life—worked with state Senator Mike McGuire to request funding to pilot the program.\u003c/p>\n\u003cp>“We’re trying to make the case that high-quality nutritional support in the form of a meal-delivery program to meet the nutritional needs of patients with specific illnesses should be considered a medical intervention without which the patient will not do nearly as well,” said Cathryn Couch, executive director of Ceres Project. “This kind of work is being done in other states and we’re behind.”\u003c/p>\n\u003cp>If the coalition’s request for $9 million in funding over three years is approved, it would be the first multi-organization, multi-county, multi-disease pilot in the country—and it could have a significant impact on healthcare costs and health outcomes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier work in Philadelphia, led by the nonprofit \u003ca href=\"http://www.mannapa.org/\">MANNA\u003c/a> and documented in a 2013 \u003ca href=\"http://www.mannapa.org/wp-content/uploads/2014/07/MANNA-Study.pdf\">study\u003c/a> published in the \u003cem>Journal of Primary Care and Community Health, \u003c/em>showed promising results. After delivering three medically tailored meals per day to 65 patients with different chronic illnesses for six months, researchers found that the healthcare costs for those patients dropped from $38,937 per month to $28,183 per month, and were 55 percent lower than the healthcare costs of a comparison group. The frequency of hospital admissions and length of hospital stays also declined.\u003c/p>\n\u003cp>A healthful and diverse diet, say these groups, can work wonders to bring patients back to health. “With our model, you don’t have to wait years to see results,” said MANNA CEO Sue Daugherty. “With hypertension, we can see the results in one month; with A1C [a blood test for average blood glucose], we can see the results in three months.”\u003c/p>\n\u003cp>\u003cstrong>Food Heals\u003c/strong>\u003c/p>\n\u003cp>MANNA, like many members of the Food is Medicine Coalition, started delivering meals to those living with HIV/AIDS in the 1990s. The program expanded over time and, in 2014, thanks to a partnership with local insurer Health Partners Plans, MANNA started tailoring meals for 80 different health conditions ranging from cancer and kidney disease to diabetes and HIV/AIDS.\u003c/p>\n\u003cp>The dietician-designed menus offered by Ceres Project feature dishes such as mushroom quiche, chickpea burgers, lentil soup, fish stew, and pasta with summer vegetables.\u003c/p>\n\u003cp>Preparations are further tailored to specific illnesses. Meals for diabetes patients would have fewer carbohydrates while meals for patients with heart disease would limit sodium and saturated fats. All meals are based around fresh fruits and vegetables, whole grains, and high quality proteins.\u003c/p>\n\u003cp>Groups also allow for dietary modifications. MANNA, for example, provides pureed meals for those who struggle to chew or swallow, low spice meals, low lactose, and seafood-free meals for those with allergies.\u003c/p>\n\u003cp>A 2016 \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/jco.2016.34.26_suppl.155\">study\u003c/a> found that home-delivered, medically tailored meals helped cancer patients decrease fatigue, eat more nutritiously, and live more independently.\u003c/p>\n\u003cp>And the Harvard Center for Health Law and Policy Innovation has \u003ca href=\"http://dialogue4health.org/uploads/resources/Downer_102115.pdf\">reported\u003c/a> that medically tailored meals help lower blood glucose levels, reduce the number of hospitalizations and ER visits, and increase medication adherence among those with diabetes. Harvard’s study also showed that providing three meals per day for six months costs less than a single night of hospitalization.\u003c/p>\n\u003cp>The opportunity to improve health outcomes helped MANNA secure partnerships with three insurers. The nonprofit operates out of a new commercial kitchen with 36 staff members and 4,500 active volunteers to deliver meals to roster of 1,000 clients who receive 1 million meals annually.\u003c/p>\n\u003cp>“There is finally recognition that a prescription diet is just as important as prescription medications,” Daugherty says.\u003c/p>\n\u003cp>\u003cstrong>Statewide Support\u003c/strong>\u003c/p>\n\u003cp>While MANNA secures its funding through a number of channels including contracts with insurers, individual donations, foundations, and corporate giving, the Food is Medicine Coalition hopes to have funding embedded into the state budget and will then allocate resources to patients receiving public health insurance through Medi-Cal, California’s implementation of Medicaid.\u003c/p>\n\u003cp>According to Couch, the program has the support of the California Department of Public Health, California Department of Healthcare Services, and other key stakeholders.\u003c/p>\n\u003cp>The Department of Public Health declined to comment on pending legislation, but a spokesperson said in a statement: “For those individuals diagnosed with chronic disease such as diabetes and heart disease, proper nutrition can be a key component of treatment.”\u003c/p>\n\u003cp>Couch believes the intervention is critical for supporting patients but admits there are still logistics to work out.\u003c/p>\n\u003cp>The goal is to have Medi-Cal refer patients to local organizations such as Mama’s Kitchen and Project Open Hand, which can deliver the meals in their respective counties.\u003c/p>\n\u003cp>As part of the pilot, the coalition will track healthcare utilization and health outcomes before, during, and after the intervention. Couch estimates that a $9 million investment would shave $19 million in healthcare costs during the first year of the program.\u003c/p>\n\u003cp>“We’re talking about patients who have to decide whether to pay for their medications or their utilities,” Couch says. “This is a population without any food support and the sooner we can demonstrate the positive outcomes to healthcare utilization and insurance costs, the sooner we can show that it makes sense to include medically tailored meal deliveries as an essential health benefit.”\u003c/p>\n\u003cp>Thanks to their dogged determination, the coalition received good news: In June, members of the state Senate approved $6 million over three years to pilot the program. While the Assembly did not include funding in its budget, the joint Conference Committee on the Budget voted to include the funding in the final budget. The budget is expected to be \u003ca href=\"http://www.latimes.com/politics/la-pol-sac-california-budget-agreement-20170613-story.html\">ratified today\u003c/a>, and will go to the governor’s desk soon after. There is still a chance Brown could veto the expenditure, but Couch is hopeful.\u003c/p>\n\u003cp>“It’s such a small amount of money compared to the overall healthcare budget in California,” she said. “Even if it doesn’t go through this year, we’ll be back in 2018. We’ve come too far to give up now.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE AUTHOR\u003c/strong>\u003cbr>\nJodi Helmer is a North Carolina-based freelancer who writes about food and farming for \u003cem>National Geographic Traveler\u003c/em>,\u003cem>Hemispheres\u003c/em>, \u003cem>Modern Farmer\u003c/em> and MensJournal.com among others. Visit her online at \u003ca href=\"http://www.jodihelmer.com/\">Jodihelmer.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Your Sandwich Changed The World",
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"content": "\u003cp>What if you could go back in time and follow your food from the farm to your plate? What if you could see each step of your meal's journey — every ingredient that went into its creation, and every footprint it left behind?\u003c/p>\n\u003cp>Back in February, The Salt reported on English researchers \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/27/517531611/whats-the-environmental-footprint-of-a-loaf-of-bread-now-we-know\">who did just that\u003c/a>: They rigorously investigated the origin of a single loaf of bread, from wheat field to supermarket. Their report is full of incredible detail. How big a field would you need to grow enough wheat for a loaf of bread? Seven square feet. How much fertilizer? About a third of a cup. How much greenhouse gas is released in the creation of a loaf? The equivalent of 1.7 pounds of carbon dioxide.\u003c/p>\n\u003cp>Now, NPR's science YouTube channel \u003ca href=\"http://youtube.com/skunkbear\">Skunk Bear\u003c/a> has tackled a BLT in the same way. The latest video walks through the myriad steps involved in creating this simple sandwich, drawing on research into the production of \u003ca href=\"http://porkcdn.s3.amazonaws.com/sites/all/files/documents/NPB%20Scan%20Final%20-%20May%202011.pdf\">bacon\u003c/a>, the \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3394405/\">lettuce\u003c/a>, the \u003ca href=\"https://engineering.dartmouth.edu/~d30345d/courses/engs171/Tomatoes.pdf\">tomato\u003c/a> and the \u003ca href=\"http://opus.bath.ac.uk/42015/1/Hetherington_AC_Thesis_Approved.pdf\">mayonnaise\u003c/a>. Scientists have estimated the carbon footprint for each ingredient.\u003c/p>\n\u003cp>The video is a reminder that every product we buy or consume has traveled a long way before it enters our lives. By understanding those journeys, and the impact each step has on carbon emissions, we can figure out how to change our own impact on the world.\u003c/p>\n\u003cp>\u003cem>You can see more by subscribing to \u003ca href=\"http://www.youtube.com/skunkbear\" target=\"_blank\">the Skunk Bear YouTube channel\u003c/a>. If you have a question you'd like Skunk Bear to tackle, submit it \u003ca href=\"http://www.npr.org/skunkbear\">here\u003c/a>.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What if you could go back in time and follow your food from the farm to your plate? What if you could see each step of your meal's journey — every ingredient that went into its creation, and every footprint it left behind?\u003c/p>\n\u003cp>Back in February, The Salt reported on English researchers \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/27/517531611/whats-the-environmental-footprint-of-a-loaf-of-bread-now-we-know\">who did just that\u003c/a>: They rigorously investigated the origin of a single loaf of bread, from wheat field to supermarket. Their report is full of incredible detail. How big a field would you need to grow enough wheat for a loaf of bread? Seven square feet. How much fertilizer? About a third of a cup. How much greenhouse gas is released in the creation of a loaf? The equivalent of 1.7 pounds of carbon dioxide.\u003c/p>\n\u003cp>Now, NPR's science YouTube channel \u003ca href=\"http://youtube.com/skunkbear\">Skunk Bear\u003c/a> has tackled a BLT in the same way. The latest video walks through the myriad steps involved in creating this simple sandwich, drawing on research into the production of \u003ca href=\"http://porkcdn.s3.amazonaws.com/sites/all/files/documents/NPB%20Scan%20Final%20-%20May%202011.pdf\">bacon\u003c/a>, the \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3394405/\">lettuce\u003c/a>, the \u003ca href=\"https://engineering.dartmouth.edu/~d30345d/courses/engs171/Tomatoes.pdf\">tomato\u003c/a> and the \u003ca href=\"http://opus.bath.ac.uk/42015/1/Hetherington_AC_Thesis_Approved.pdf\">mayonnaise\u003c/a>. Scientists have estimated the carbon footprint for each ingredient.\u003c/p>\n\u003cp>The video is a reminder that every product we buy or consume has traveled a long way before it enters our lives. By understanding those journeys, and the impact each step has on carbon emissions, we can figure out how to change our own impact on the world.\u003c/p>\n\u003cp>\u003cem>You can see more by subscribing to \u003ca href=\"http://www.youtube.com/skunkbear\" target=\"_blank\">the Skunk Bear YouTube channel\u003c/a>. If you have a question you'd like Skunk Bear to tackle, submit it \u003ca href=\"http://www.npr.org/skunkbear\">here\u003c/a>.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Gerry Newman buys vanilla by the gallon. He's co-owner of \u003ca href=\"http://albemarlebakingco.com/\">Albemarle Baking Co.\u003c/a>, in Charlottesville, Va., and vanilla goes into everything from his cookies to pastry cream.\u003c/p>\n\u003cp>A few years ago, each 1-gallon bottle of organic, fair-trade vanilla set him back $64. Today, it's $245, more than Newman can comfortably stomach.\u003c/p>\n\u003cp>It's a global phenomenon, hitting pastry chefs and ice cream makers alike. Some have changed their recipes to use less vanilla. Newman has switched suppliers to find a cheaper product.\u003c/p>\n\u003cp>\"It's not certified organic. It's not fair trade,\" he says. \"There's a guilt I have over that, because we're talking about something that's all hand labor, and if these people aren't being treated fairly, it's really sad.\" \u003c/p>\n\u003cp>To understand the current vanilla crisis, this is the first thing to understand: It's one of the most labor-intensive foods on Earth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vanilla beans are the seeds of an orchid. It grows wild in Mexico, where its flowers are pollinated by birds and insects. Most of the world's vanilla now is grown in Madagascar, though, where those native pollinators don't exist. So it has to be done by hand. \"Every flower of this orchid has to be fertilized by hand, with a little stick,\" says Jürg Brand, who runs a small vanilla business in Madagascar called \u003ca href=\"http://pronatec.com/en/Origins/premium-spices-2.html\">Premium Spices\u003c/a>.\u003c/p>\n\u003cp>And that's just the start of it.\u003c/p>\n\u003cp>After you harvest the seed pods, you soak each one in hot water, \"and then you wrap it in woolen blankets for about 48 hours, and then you put it in a wooden box to sweat,\" Brand says. Later, the pods are laid out to dry in the sun, but for only one hour each day.\u003c/p>\n\u003cp>The whole process takes months. It's so time-consuming and labor-intensive that during the decade that preceded the recent run-up of prices, some farmers simply gave up. Prices for vanilla were so low, it just wasn't worth the effort. \"A lot of farmers abandoned their plantations during this time,\" Brand says.\u003c/p>\n\u003cp>This brings us to the second factor in today's vanilla crisis. During that period of low prices, a lot of food companies were content to use a synthetic version of vanilla. This factory-made version is composed of a single chemical compound, vanillin, which is the main flavor compound in natural vanilla.\u003c/p>\n\u003cp>Synthetic vanillin is much cheaper than natural vanilla. On the list of ingredients of, say, packaged cookies, it may show up as vanillin or simply \"artificial flavors.\"\u003c/p>\n\u003cp>The vanilla market began to flip when food companies noticed that consumers were avoiding foods with artificial flavors.\u003c/p>\n\u003cp>\"Consumers are reading the labels much more, and they're demanding all natural, and even organic,\" says Craig Nielsen, co-owner of the company \u003ca href=\"http://www.nielsenmassey.com/\">Nielsen-Massey\u003c/a>, which makes vanilla the traditional way, from beans.\u003c/p>\n\u003cp>About three years ago, several huge companies, including Nestle and Hershey's, announced that they were shifting to natural ingredients. That means they now want vanilla from orchid seeds, not factories.\u003c/p>\n\u003cp>The problem is, there aren't enough vanilla-producing orchids. \"We don't have the supply to meet the demand right now,\" says Nielsen.\u003c/p>\n\u003cp>Nielsen-Massey isn't taking orders from any new customers at the moment, because the supply of vanilla beans is so limited. Food companies — and small-town bakers like Gerry Newman — all are trying to secure a piece of that limited supply, bidding up the price. A bag of vanilla beans in Madagascar now costs more than 10 times what it did five years ago. \u003c/p>\n\u003cp>Bad news for bakers, though, is great news for vanilla-growing farmers in the coastal regions of Madagascar. \"There's really, really, a lot of cash around in these coastal towns now,\" says Jürg Brand.\u003c/p>\n\u003cp>So much cash is going to pay farmers, in fact, that an odd thing happened during the last vanilla harvest season.\u003c/p>\n\u003cp>\"The national central bank ran out of cash,\" says Brand — at least the large bills that vanilla traders use to pay farmers. Farmers don't trust banks, so they were hoarding that cash at home. \"All the money was somewhere on this coastal strip, under mattresses or locked in houses or I don't know where,\" he says.\u003c/p>\n\u003cp>Brand, who's been living in Madagascar for the past 25 years, expects the craze to end eventually. Farmers in Madagascar now are rebuilding vanilla plantations as quickly as they can, but it takes four or five years before those orchids start producing seeds.\u003c/p>\n\u003cp>This past March, there was a big setback: A cyclone hit Madagascar, destroying perhaps a third of the crop, \u003ca href=\"http://www.nielsenmassey.com/downloads/nmv-crop-report.pdf\">pushing\u003c/a> prices up even more.\u003c/p>\n\u003cp>Vanilla pods are so precious, theft has become a major problem. Farmers are so worried about their crops being stolen directly from their fields that they are harvesting the beans much too early. For vanilla lovers, it's doubly bad news. Not only are vanilla beans scarce and expensive, the quality is generally quite poor, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Gerry Newman buys vanilla by the gallon. He's co-owner of \u003ca href=\"http://albemarlebakingco.com/\">Albemarle Baking Co.\u003c/a>, in Charlottesville, Va., and vanilla goes into everything from his cookies to pastry cream.\u003c/p>\n\u003cp>A few years ago, each 1-gallon bottle of organic, fair-trade vanilla set him back $64. Today, it's $245, more than Newman can comfortably stomach.\u003c/p>\n\u003cp>It's a global phenomenon, hitting pastry chefs and ice cream makers alike. Some have changed their recipes to use less vanilla. Newman has switched suppliers to find a cheaper product.\u003c/p>\n\u003cp>\"It's not certified organic. It's not fair trade,\" he says. \"There's a guilt I have over that, because we're talking about something that's all hand labor, and if these people aren't being treated fairly, it's really sad.\" \u003c/p>\n\u003cp>To understand the current vanilla crisis, this is the first thing to understand: It's one of the most labor-intensive foods on Earth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vanilla beans are the seeds of an orchid. It grows wild in Mexico, where its flowers are pollinated by birds and insects. Most of the world's vanilla now is grown in Madagascar, though, where those native pollinators don't exist. So it has to be done by hand. \"Every flower of this orchid has to be fertilized by hand, with a little stick,\" says Jürg Brand, who runs a small vanilla business in Madagascar called \u003ca href=\"http://pronatec.com/en/Origins/premium-spices-2.html\">Premium Spices\u003c/a>.\u003c/p>\n\u003cp>And that's just the start of it.\u003c/p>\n\u003cp>After you harvest the seed pods, you soak each one in hot water, \"and then you wrap it in woolen blankets for about 48 hours, and then you put it in a wooden box to sweat,\" Brand says. Later, the pods are laid out to dry in the sun, but for only one hour each day.\u003c/p>\n\u003cp>The whole process takes months. It's so time-consuming and labor-intensive that during the decade that preceded the recent run-up of prices, some farmers simply gave up. Prices for vanilla were so low, it just wasn't worth the effort. \"A lot of farmers abandoned their plantations during this time,\" Brand says.\u003c/p>\n\u003cp>This brings us to the second factor in today's vanilla crisis. During that period of low prices, a lot of food companies were content to use a synthetic version of vanilla. This factory-made version is composed of a single chemical compound, vanillin, which is the main flavor compound in natural vanilla.\u003c/p>\n\u003cp>Synthetic vanillin is much cheaper than natural vanilla. On the list of ingredients of, say, packaged cookies, it may show up as vanillin or simply \"artificial flavors.\"\u003c/p>\n\u003cp>The vanilla market began to flip when food companies noticed that consumers were avoiding foods with artificial flavors.\u003c/p>\n\u003cp>\"Consumers are reading the labels much more, and they're demanding all natural, and even organic,\" says Craig Nielsen, co-owner of the company \u003ca href=\"http://www.nielsenmassey.com/\">Nielsen-Massey\u003c/a>, which makes vanilla the traditional way, from beans.\u003c/p>\n\u003cp>About three years ago, several huge companies, including Nestle and Hershey's, announced that they were shifting to natural ingredients. That means they now want vanilla from orchid seeds, not factories.\u003c/p>\n\u003cp>The problem is, there aren't enough vanilla-producing orchids. \"We don't have the supply to meet the demand right now,\" says Nielsen.\u003c/p>\n\u003cp>Nielsen-Massey isn't taking orders from any new customers at the moment, because the supply of vanilla beans is so limited. Food companies — and small-town bakers like Gerry Newman — all are trying to secure a piece of that limited supply, bidding up the price. A bag of vanilla beans in Madagascar now costs more than 10 times what it did five years ago. \u003c/p>\n\u003cp>Bad news for bakers, though, is great news for vanilla-growing farmers in the coastal regions of Madagascar. \"There's really, really, a lot of cash around in these coastal towns now,\" says Jürg Brand.\u003c/p>\n\u003cp>So much cash is going to pay farmers, in fact, that an odd thing happened during the last vanilla harvest season.\u003c/p>\n\u003cp>\"The national central bank ran out of cash,\" says Brand — at least the large bills that vanilla traders use to pay farmers. Farmers don't trust banks, so they were hoarding that cash at home. \"All the money was somewhere on this coastal strip, under mattresses or locked in houses or I don't know where,\" he says.\u003c/p>\n\u003cp>Brand, who's been living in Madagascar for the past 25 years, expects the craze to end eventually. Farmers in Madagascar now are rebuilding vanilla plantations as quickly as they can, but it takes four or five years before those orchids start producing seeds.\u003c/p>\n\u003cp>This past March, there was a big setback: A cyclone hit Madagascar, destroying perhaps a third of the crop, \u003ca href=\"http://www.nielsenmassey.com/downloads/nmv-crop-report.pdf\">pushing\u003c/a> prices up even more.\u003c/p>\n\u003cp>Vanilla pods are so precious, theft has become a major problem. Farmers are so worried about their crops being stolen directly from their fields that they are harvesting the beans much too early. For vanilla lovers, it's doubly bad news. Not only are vanilla beans scarce and expensive, the quality is generally quite poor, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When the news broke that Amazon had agreed to buy Whole Foods for $13.7 billion, the retail food sector went a little bananas.\u003c/p>\n\u003cp>The stock prices of large food retail chains, such as Costco,\u003ca href=\"http://money.cnn.com/2017/06/16/investing/walmart-target-stocks-plunge-whole-foods-amazon/index.html\"> tumbled\u003c/a> a bit.\u003c/p>\n\u003cp>And this headline from Business Insider helps explain it: \u003ca href=\"http://www.businessinsider.com/amazons-whole-foods-acquisition-should-terrify-walmart-kroger-2017-6\">Amazon is acquiring Whole Foods — and Walmart, Target, and Kroger should be terrified\u003c/a>.\u003c/p>\n\u003cp>The message is this: The brick-and-mortar retail business that pioneered organic, fresh food and the country's dominant e-commerce company make\u003cstrong> \u003c/strong>a powerful combination.\u003c/p>\n\u003cp>Whole Foods was quick to point out, in a \u003ca href=\"http://investor.wholefoodsmarket.com/investors/press-releases/press-release-details/2017/Amazon-to-Acquire-Whole-Foods-Market/default.aspx\">statement\u003c/a>, that its stores will continue to operate under the Whole Foods Market brand, that its headquarters will remain in Austin, Texas, and that John Mackey will stay on as CEO.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nonetheless, a lot is about to change. We spoke to food analyst David Portalatin of the NPD Group, a market research company.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>\u003cstrong>A Moody's analyst described the Amazon-Whole Foods deal as a \"transformative transaction, not just for food retail, but for retail in general.\" Do you agree?\u003c/strong>\u003c/p>\n\u003cp>Yes. The world's largest e-commerce company is now a very substantial brick-and-mortar food retailer. I think ultimately, this is good for consumers.\u003c/p>\n\u003cp>\u003cstrong>Why?\u003c/strong>\u003c/p>\n\u003cp>Convenience. More of our shopping visits are digitally enabled, and this is going to continue to grow. Increasingly, we'll be doing everything from home.\u003c/p>\n\u003cp>Take the restaurant sector, where customer traffic is flat, digital orders are up 45 percent over the last two years. So when you give consumers the flexibility and power to procure the goods they want, and have them delivered straight to their front door, that's a winning proposition.\u003c/p>\n\u003cp>\u003cstrong>Americans have been slowly moving toward online grocery shopping. But there have been challenges. For example, when it comes to buying fresh food, we like to feel, see and touch the fruits and vegetables we're buying. At least, I do! Has that been a problem for Amazon?\u003c/strong>\u003c/p>\n\u003cp>Fresh foods are the final frontier for Amazon. And figuring out how to get it to your front door is the ultimate inconvenience for consumers. In order for Amazon to get the volume growth they are looking for, fresh foods has to be part of the equation. This deal gives Amazon a major foothold in that space. Whole Foods gives Amazon a tremendous amount of credibility around the quality of the food and the reputation they have with their customer base.\u003c/p>\n\u003cp>\u003cstrong>Especially among millennials, is that right? You point out that 24 percent of millennials bought something from Whole Foods last year.\u003c/strong>\u003c/p>\n\u003cp>Yes. That's an extraordinary penetration for a supermarket chain with just 431 stores. The deal now gives Amazon control of those 431 stores, nearly all of which are in neighborhoods that are more affluent and younger than America as a whole. Those stores solve much of Amazon's \"last mile\" delivery challenge for fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>What do you think it will be like to walk into a Whole Foods 10 years from now? Will we just be stopping by to pick up what we ordered online?\u003c/strong>\u003c/p>\n\u003cp>I think it's going to look a lot different than it looks today, for sure. The stores will evolve to become more experiential. The stores could teach cooking skills, hold classes and educate about food. There could be all kinds of initiatives to repurpose the brick-and-mortar store.\u003c/p>\n\u003cp>\u003cstrong>There's also the \"grocerant\" trend — a \u003ca href=\"https://www.eater.com/2017/2/27/14706474/whole-foods-restaurant-grocery-store\">blending of grocery stores and restaurants\u003c/a>. Whole Foods already has a lot of in-store dining and lots of prepared foods.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yes, we'll continue to see prepared foods in demand. Tonight, 1 in 10 entrees served in Americans' homes will be a \"prepared, ready-to-eat\" item purchased outside the home. Again, it's about convenience.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR.\u003c/a>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the news broke that Amazon had agreed to buy Whole Foods for $13.7 billion, the retail food sector went a little bananas.\u003c/p>\n\u003cp>The stock prices of large food retail chains, such as Costco,\u003ca href=\"http://money.cnn.com/2017/06/16/investing/walmart-target-stocks-plunge-whole-foods-amazon/index.html\"> tumbled\u003c/a> a bit.\u003c/p>\n\u003cp>And this headline from Business Insider helps explain it: \u003ca href=\"http://www.businessinsider.com/amazons-whole-foods-acquisition-should-terrify-walmart-kroger-2017-6\">Amazon is acquiring Whole Foods — and Walmart, Target, and Kroger should be terrified\u003c/a>.\u003c/p>\n\u003cp>The message is this: The brick-and-mortar retail business that pioneered organic, fresh food and the country's dominant e-commerce company make\u003cstrong> \u003c/strong>a powerful combination.\u003c/p>\n\u003cp>Whole Foods was quick to point out, in a \u003ca href=\"http://investor.wholefoodsmarket.com/investors/press-releases/press-release-details/2017/Amazon-to-Acquire-Whole-Foods-Market/default.aspx\">statement\u003c/a>, that its stores will continue to operate under the Whole Foods Market brand, that its headquarters will remain in Austin, Texas, and that John Mackey will stay on as CEO.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nonetheless, a lot is about to change. We spoke to food analyst David Portalatin of the NPD Group, a market research company.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>\u003cstrong>A Moody's analyst described the Amazon-Whole Foods deal as a \"transformative transaction, not just for food retail, but for retail in general.\" Do you agree?\u003c/strong>\u003c/p>\n\u003cp>Yes. The world's largest e-commerce company is now a very substantial brick-and-mortar food retailer. I think ultimately, this is good for consumers.\u003c/p>\n\u003cp>\u003cstrong>Why?\u003c/strong>\u003c/p>\n\u003cp>Convenience. More of our shopping visits are digitally enabled, and this is going to continue to grow. Increasingly, we'll be doing everything from home.\u003c/p>\n\u003cp>Take the restaurant sector, where customer traffic is flat, digital orders are up 45 percent over the last two years. So when you give consumers the flexibility and power to procure the goods they want, and have them delivered straight to their front door, that's a winning proposition.\u003c/p>\n\u003cp>\u003cstrong>Americans have been slowly moving toward online grocery shopping. But there have been challenges. For example, when it comes to buying fresh food, we like to feel, see and touch the fruits and vegetables we're buying. At least, I do! Has that been a problem for Amazon?\u003c/strong>\u003c/p>\n\u003cp>Fresh foods are the final frontier for Amazon. And figuring out how to get it to your front door is the ultimate inconvenience for consumers. In order for Amazon to get the volume growth they are looking for, fresh foods has to be part of the equation. This deal gives Amazon a major foothold in that space. Whole Foods gives Amazon a tremendous amount of credibility around the quality of the food and the reputation they have with their customer base.\u003c/p>\n\u003cp>\u003cstrong>Especially among millennials, is that right? You point out that 24 percent of millennials bought something from Whole Foods last year.\u003c/strong>\u003c/p>\n\u003cp>Yes. That's an extraordinary penetration for a supermarket chain with just 431 stores. The deal now gives Amazon control of those 431 stores, nearly all of which are in neighborhoods that are more affluent and younger than America as a whole. Those stores solve much of Amazon's \"last mile\" delivery challenge for fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>What do you think it will be like to walk into a Whole Foods 10 years from now? Will we just be stopping by to pick up what we ordered online?\u003c/strong>\u003c/p>\n\u003cp>I think it's going to look a lot different than it looks today, for sure. The stores will evolve to become more experiential. The stores could teach cooking skills, hold classes and educate about food. There could be all kinds of initiatives to repurpose the brick-and-mortar store.\u003c/p>\n\u003cp>\u003cstrong>There's also the \"grocerant\" trend — a \u003ca href=\"https://www.eater.com/2017/2/27/14706474/whole-foods-restaurant-grocery-store\">blending of grocery stores and restaurants\u003c/a>. Whole Foods already has a lot of in-store dining and lots of prepared foods.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yes, we'll continue to see prepared foods in demand. Tonight, 1 in 10 entrees served in Americans' homes will be a \"prepared, ready-to-eat\" item purchased outside the home. Again, it's about convenience.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR.\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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