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"disqusTitle": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n",
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"excerpt": "Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Touring Bay Area Farms, Brunching at Plow",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Plum Gorgeous, by Romney Steele",
"title": "Book Review: Plum Gorgeous, by Romney Steele",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PlumGorgeousCover400.jpg\" alt=\"Plum Gorgeous book cover\" title=\"Plum Gorgeous book cover\" width=\"400\" height=\"445\" class=\"alignnone size-full wp-image-30391\">\u003c/a>\u003c/p>\n\u003cp>Fruit, glorious fruit, now is your time. The farmers' market doesn't come alive until the strawberries and cherries show up, and now with stone fruit season in full, chin-dripping swing, we have months of glory ahead. Perfect timing, then, for \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">Plum Gorgeous\u003c/a>, by Romney Steele, subtitled \u003cem>Recipes and Memories from the Orchard.\u003c/em>\u003c/p>\n\u003cp>These recipes are as much inspirations as instructions, of the why-didn't-I-think-of-that variety. Once you read a description like Strawberry, Nasturium, and Cucumber Salad, Heirloom Tomatoes and Peaches with Burrata, or Honey-Baked Figs with Lavender and Wine, you almost don't need to bother with the cups and teaspoons; the idea is enough. Which is how the generous, bohemian-spirited Steele wants you to cook, anyway. Get the adorable but steely-hearted \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811875040/kqedorg-20\">Miette\u003c/a> bakery cookbook for your Louboutin-wearing, alpha-domme gal-pal, the one with the pink KitchenAid mixer, unchippable nails and spotless counters. \u003cem>Plum Gorgeous\u003c/em> is a little more messy, much more colorful and a lot more forgiving. Starting with great fruit, it would be pretty hard to screw up any of these unfussy, casually delicious dishes, both sweet and savory, all seasoned with a dash of whimsy. The chapters follow the fruit of California's seasons: winter's citrus, spring's berries, the stone fruits of summer and the figs, apples, quinces, grapes, and pears of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\" alt=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" title=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30390\">\u003c/a>\u003cbr>\n\u003cem>Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Leafing through the book, it’s impossible not to be charmed at first sight. Read it cover to cover, though, from chirpy, service-y headnotes to poetic musings, and you might see how the whole thing risks falling into the sugar-coated, envy-making genre I'd call \u003cem>how nice for you\u003c/em>. In her previous book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0052HLGZ4/kqedorg-20\">My Nepenthe\u003c/a>, Steele told the story of her grandparents, the founders of Big Sur's fabled restaurant \u003ca href=\"http://www.nepenthebigsur.com\">Nepenthe\u003c/a>, and her family's involvement with the place through the decades. She alluded, gracefully and with the lightest of touches, to the challenges and complications of combining business, family, and the coastal counterculturalism of the 60s and 70s. Here, though, there's almost nothing but sweetness. Not every cookbook needs to be a memoir, especially not one whose ostensible purpose is simply fruit and fun. But without revealing a real story, a backbone of truth, writing that's aiming for a romantic, color-drenched poetry of the senses can end up reading like advertising copy, breathless and aspirational. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The photographs, by Sara Remington (who also shot \u003cstrong>My Nepenthe\u003c/strong>), are absolutely gorgeous, ravishingly styled and lit to look perfectly effortless. I wanted to live in the place captured by these photographs, and I also wanted to know if the cute skirt and candy-colored wellies on page 15 came in my size, and if there was express-shipping for polka-dot red dress blowing in the breeze on page 106. Was this a cookbook, or the latest \u003ca href=\"http://www.anthropologie.com\">Anthropologie\u003c/a> catalog? The more Steele pushes the poetry of the idyllic years she spent raising two children in a mountainside cottage, surrounded by fog, flowers, and fruit trees, the more the reader notices how much she's assiduously sponged out. No sharp edges, no stress, just children spooned in the same bed \"warm and tender like new-rising bread.\" Whispers run throughout: a murmur of returning home to Big Sur both \"discontent and comforted by the coziness of home,\" of “closeness being at once beautiful and a challenge, heartbreaking and poetic.” But what happened? How did she end up, presumably a single mother, in that tiny house? A little more heartbreak explained might have balanced all that honey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\" alt=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" title=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30389\">\u003c/a>\u003cbr>\n\u003cem>Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Maybe I'm just being crabby, envious of those azure Big Sur mornings and her memories of baking tarts surrounded by the lemon-yellow walls of Henry Miller's kitchen. Or perhaps it was too many lines like this one: \"By this time we were drinking wine and nibbling on the last of the kumquat and couscous salad—just photographed for the book—under the shade of a grapefruit tree in the garden as the sun went down, and lavishing spoonfuls of rose petal jam onto toast with runny cheese for dessert.\" Well, \u003cem>how nice for you\u003c/em>. This is the sort of thing that can take a lot of Raspberry Ratafia to swallow. Honestly, I could deal with the grapefruit tree, the sunset, even the kumquats. But did the jam really have to be \"lavished?\" Wasn’t a spoonful enough?\u003c/p>\n\u003cp>Of course, no one’s buying cookbook-memoirs called \u003cem>My Trip to Safeway for Another Box of Annie’s Cheddar Bunnies.\u003c/em> Every book like this, however based in real experience, is packaging a fantasy where the grapefruit trees are shady, the jam lavishly spread, and the kumquat salad always ready for its close-up. So enjoy the view, whip up the Rhubarb Mustard, Buttermilk Panna Cotta with Moscato Apricots, Plum Blackberry Sorbet, or Tomato-Grape Ricotta Flatbread, and imagine you’re in a cottage overlooking Big Sur. Now where I can find that perfect polka-dot dress? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\" alt=\"Plum Blackberry Sorbet. Photo: Sara Remington\" title=\"Plum Blackberry Sorbet. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30388\">\u003c/a>\u003cbr>\n\u003cem>Plum Blackberry Sorbet. Photo: Sara Remington\u003c/em>\u003c/p>\n\n",
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"excerpt": "Summer fruit season is in full swing, perfect timing for Romney Steele's new fruit book, \u003cem>Plum Gorgeous: Recipes and Memories from the Orchard\u003c/em>. But it is too sweet for its own good? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PlumGorgeousCover400.jpg\" alt=\"Plum Gorgeous book cover\" title=\"Plum Gorgeous book cover\" width=\"400\" height=\"445\" class=\"alignnone size-full wp-image-30391\">\u003c/a>\u003c/p>\n\u003cp>Fruit, glorious fruit, now is your time. The farmers' market doesn't come alive until the strawberries and cherries show up, and now with stone fruit season in full, chin-dripping swing, we have months of glory ahead. Perfect timing, then, for \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">Plum Gorgeous\u003c/a>, by Romney Steele, subtitled \u003cem>Recipes and Memories from the Orchard.\u003c/em>\u003c/p>\n\u003cp>These recipes are as much inspirations as instructions, of the why-didn't-I-think-of-that variety. Once you read a description like Strawberry, Nasturium, and Cucumber Salad, Heirloom Tomatoes and Peaches with Burrata, or Honey-Baked Figs with Lavender and Wine, you almost don't need to bother with the cups and teaspoons; the idea is enough. Which is how the generous, bohemian-spirited Steele wants you to cook, anyway. Get the adorable but steely-hearted \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811875040/kqedorg-20\">Miette\u003c/a> bakery cookbook for your Louboutin-wearing, alpha-domme gal-pal, the one with the pink KitchenAid mixer, unchippable nails and spotless counters. \u003cem>Plum Gorgeous\u003c/em> is a little more messy, much more colorful and a lot more forgiving. Starting with great fruit, it would be pretty hard to screw up any of these unfussy, casually delicious dishes, both sweet and savory, all seasoned with a dash of whimsy. The chapters follow the fruit of California's seasons: winter's citrus, spring's berries, the stone fruits of summer and the figs, apples, quinces, grapes, and pears of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\" alt=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" title=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30390\">\u003c/a>\u003cbr>\n\u003cem>Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Leafing through the book, it’s impossible not to be charmed at first sight. Read it cover to cover, though, from chirpy, service-y headnotes to poetic musings, and you might see how the whole thing risks falling into the sugar-coated, envy-making genre I'd call \u003cem>how nice for you\u003c/em>. In her previous book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0052HLGZ4/kqedorg-20\">My Nepenthe\u003c/a>, Steele told the story of her grandparents, the founders of Big Sur's fabled restaurant \u003ca href=\"http://www.nepenthebigsur.com\">Nepenthe\u003c/a>, and her family's involvement with the place through the decades. She alluded, gracefully and with the lightest of touches, to the challenges and complications of combining business, family, and the coastal counterculturalism of the 60s and 70s. Here, though, there's almost nothing but sweetness. Not every cookbook needs to be a memoir, especially not one whose ostensible purpose is simply fruit and fun. But without revealing a real story, a backbone of truth, writing that's aiming for a romantic, color-drenched poetry of the senses can end up reading like advertising copy, breathless and aspirational. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The photographs, by Sara Remington (who also shot \u003cstrong>My Nepenthe\u003c/strong>), are absolutely gorgeous, ravishingly styled and lit to look perfectly effortless. I wanted to live in the place captured by these photographs, and I also wanted to know if the cute skirt and candy-colored wellies on page 15 came in my size, and if there was express-shipping for polka-dot red dress blowing in the breeze on page 106. Was this a cookbook, or the latest \u003ca href=\"http://www.anthropologie.com\">Anthropologie\u003c/a> catalog? The more Steele pushes the poetry of the idyllic years she spent raising two children in a mountainside cottage, surrounded by fog, flowers, and fruit trees, the more the reader notices how much she's assiduously sponged out. No sharp edges, no stress, just children spooned in the same bed \"warm and tender like new-rising bread.\" Whispers run throughout: a murmur of returning home to Big Sur both \"discontent and comforted by the coziness of home,\" of “closeness being at once beautiful and a challenge, heartbreaking and poetic.” But what happened? How did she end up, presumably a single mother, in that tiny house? A little more heartbreak explained might have balanced all that honey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\" alt=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" title=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30389\">\u003c/a>\u003cbr>\n\u003cem>Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Maybe I'm just being crabby, envious of those azure Big Sur mornings and her memories of baking tarts surrounded by the lemon-yellow walls of Henry Miller's kitchen. Or perhaps it was too many lines like this one: \"By this time we were drinking wine and nibbling on the last of the kumquat and couscous salad—just photographed for the book—under the shade of a grapefruit tree in the garden as the sun went down, and lavishing spoonfuls of rose petal jam onto toast with runny cheese for dessert.\" Well, \u003cem>how nice for you\u003c/em>. This is the sort of thing that can take a lot of Raspberry Ratafia to swallow. Honestly, I could deal with the grapefruit tree, the sunset, even the kumquats. But did the jam really have to be \"lavished?\" Wasn’t a spoonful enough?\u003c/p>\n\u003cp>Of course, no one’s buying cookbook-memoirs called \u003cem>My Trip to Safeway for Another Box of Annie’s Cheddar Bunnies.\u003c/em> Every book like this, however based in real experience, is packaging a fantasy where the grapefruit trees are shady, the jam lavishly spread, and the kumquat salad always ready for its close-up. So enjoy the view, whip up the Rhubarb Mustard, Buttermilk Panna Cotta with Moscato Apricots, Plum Blackberry Sorbet, or Tomato-Grape Ricotta Flatbread, and imagine you’re in a cottage overlooking Big Sur. Now where I can find that perfect polka-dot dress? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\" alt=\"Plum Blackberry Sorbet. Photo: Sara Remington\" title=\"Plum Blackberry Sorbet. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30388\">\u003c/a>\u003cbr>\n\u003cem>Plum Blackberry Sorbet. Photo: Sara Remington\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fresh Raspberry Tart",
"title": "Fresh Raspberry Tart",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\" alt=\"slice of raspberry tart\" title=\"slice of raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28732\">\u003c/a>\u003c/p>\n\u003cp>It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. \u003c/p>\n\u003cp>One thing to know about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">growing your own raspberries\u003c/a> is that you can pretty much forget about the vines for most of the year. In my backyard, they sit alongside a fence near the barbecue. Throughout the summer they pretty much act as a green foliage background to cover up the fence. When summer is done, their leaves change color a bit and then start to fall, memories of their luscious fruit barely concealed by the apples that are ripening heavily above them. By the time winter arrives, I’m focused on pruning, cutting back dead wooden stalks to make room for younger shoots that will emerge soon, the skeletons of old flower buds that once housed berries now dry and sitting vacant. When spring arrives I am struck with just how lovely the small white flower buds are, peaking out of the verdant green leaves that are new and growing toward the sky. I’m always amazed at just how tall those vines then become in the span of a month or two, maturing and getting leggy like a young teenager until they reach the lower limbs of my apple tree. And then just when I’m getting ready for summer, the berries appear. It’s clandestine at first, with only a few hiding under lower leaves, their rich raspberry red peeking out. Excited and anxious to taste them, my family stands right out amidst the vines, eating as we pick, with none making their way into the house. Each day more berries ripen, until we are overwhelmed with them a week later, the vines literally drooping, laden with fruit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\" alt=\"freshly picked raspberries\" title=\"freshly picked raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28733\">\u003c/a>\u003c/p>\n\u003cp>It seem miraculous just how big my patch has become, and numerous the berries. After all, I planted only one lone vine in a gallon pot six years ago. Since that time, my patch has grown from a small one-foot area to 10 feet, now spanning half my side yard. Even better is that these vines are thornless, so I can let my kids romp through them on berry-picking missions without worrying about scratched arms or poked faces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what do we do with our haul of berries? In years past we have eaten our share of berry shortcakes and I’ve also tried my hand at making raspberry jam. This year, however, I decided to focus on making tarts. After years of purchasing expensive pastry cream and fruit tarts from \u003ca href=\"http://www.lafarine.com/tarts.html\">La Farine\u003c/a>, I thought it was time to get over my fear of making the perfect crust and cream filling. When all was said and done, my trusty pie crust recipe (which is really BAB blogger, Kim Laidlaw’s crust recipe) worked beautifully, and the pastry cream (a Williams-Sonoma recipe) couldn’t have been easier to whip up. My husband even said he liked the tart better than La Farine’s, although I wonder if he just liked saving the money.\u003c/p>\n\u003cp>So if you find yourself with some sweet ripe raspberries, try making a tart. It’s really the nicest way I can think of to bask in the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\" alt=\"raspberry tart\" title=\"raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28734 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Seasonal Raspberry Tart with Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>A summer tart made with freshly prepared pastry cream, a flaky crust and just-picked raspberries.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups fresh raspberries (washed and air dried)\u003cbr>\n1 batch pastry cream (see recipe below)\u003cbr>\n1 batch of tart dough (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Fit tart dough into your pan and \u003ca href=\"http://en.wikipedia.org/wiki/Blind-baking\">blind bake\u003c/a> for 20 minutes at 350 degrees. Be sure to set some foil or parchment paper on top of the dough and then weigh it down with either pie weights or dried beans (which will become inedible after baking) to keep the dough from bubbling up in the oven.\u003c/p>\n\u003cp>2. Remove tart dough from the oven and remove the pie weights/beans and parchment paper/foil. Bake for another 10 minutes or until golden brown. Remove from oven and cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\" alt=\"prebaked tart crust\" title=\"prebaked tart crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28740\">\u003c/a>\u003c/p>\n\u003cp>3. When crust is cooled, spread the pastry cream along the bottom and then nestle the raspberries on top. You can dump them all on or organize in circles for a more uniform appearance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\" alt=\"placing the berries on the tart\" title=\"placing the berries on the tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28741\">\u003c/a>\u003c/p>\n\u003cp>4. Serve as is or top with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>(From \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776\">Williams-Sonoma Cooking at Home\u003c/a> by Chuck Williams and Kristine Kidd, printed with permission from Weldon Owen)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 egg yolks\u003cbr>\n1/4 cup sugar\u003cbr>\n4 1/2 teaspoons cornstarch\u003cbr>\npinch of salt\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well blended. Slowly add about one-third of the hot milk to the bowl with the yolk-sugar mixture, whisking constantly. Then pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer.\u003c/p>\n\u003cp>Remove from the heat and pour through a fine-mesh sieve placed over a heatproof bowl. Gently stir in the butter until melted, then stir in the vanilla. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Poke a few holes in the plastic wrap to hasten cooling. Let cool, then cover tightly and refrigerate until well chilled, at least 2 hours, or up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n(\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes + 30 minutes refrigeration\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. ",
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"description": "It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/slice-of-raspberry-tart1.jpg\" alt=\"slice of raspberry tart\" title=\"slice of raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28732\">\u003c/a>\u003c/p>\n\u003cp>It is time once again for my annual raspberry post. You see, early June is my time to contemplate all things raspberry. Why now? What’s stopping me from meditating on the delights of baked and fresh raspberry dishes in, say, April when spring starts, or July when everyone is making juicy fruit crisps? The answer is simple really: raspberries are actually in season now. Not in April or July. Now. Sure you can buy raspberries all year long; and if you’re a commercial grower I’m sure you can extend the season from early spring to late summer or even fall. But if you are a home gardener, this is your raspberry moment. \u003c/p>\n\u003cp>One thing to know about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/06/19/growing-your-own-raspberry-patch/\">growing your own raspberries\u003c/a> is that you can pretty much forget about the vines for most of the year. In my backyard, they sit alongside a fence near the barbecue. Throughout the summer they pretty much act as a green foliage background to cover up the fence. When summer is done, their leaves change color a bit and then start to fall, memories of their luscious fruit barely concealed by the apples that are ripening heavily above them. By the time winter arrives, I’m focused on pruning, cutting back dead wooden stalks to make room for younger shoots that will emerge soon, the skeletons of old flower buds that once housed berries now dry and sitting vacant. When spring arrives I am struck with just how lovely the small white flower buds are, peaking out of the verdant green leaves that are new and growing toward the sky. I’m always amazed at just how tall those vines then become in the span of a month or two, maturing and getting leggy like a young teenager until they reach the lower limbs of my apple tree. And then just when I’m getting ready for summer, the berries appear. It’s clandestine at first, with only a few hiding under lower leaves, their rich raspberry red peeking out. Excited and anxious to taste them, my family stands right out amidst the vines, eating as we pick, with none making their way into the house. Each day more berries ripen, until we are overwhelmed with them a week later, the vines literally drooping, laden with fruit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/freshly-picked-raspberries1.jpg\" alt=\"freshly picked raspberries\" title=\"freshly picked raspberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28733\">\u003c/a>\u003c/p>\n\u003cp>It seem miraculous just how big my patch has become, and numerous the berries. After all, I planted only one lone vine in a gallon pot six years ago. Since that time, my patch has grown from a small one-foot area to 10 feet, now spanning half my side yard. Even better is that these vines are thornless, so I can let my kids romp through them on berry-picking missions without worrying about scratched arms or poked faces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what do we do with our haul of berries? In years past we have eaten our share of berry shortcakes and I’ve also tried my hand at making raspberry jam. This year, however, I decided to focus on making tarts. After years of purchasing expensive pastry cream and fruit tarts from \u003ca href=\"http://www.lafarine.com/tarts.html\">La Farine\u003c/a>, I thought it was time to get over my fear of making the perfect crust and cream filling. When all was said and done, my trusty pie crust recipe (which is really BAB blogger, Kim Laidlaw’s crust recipe) worked beautifully, and the pastry cream (a Williams-Sonoma recipe) couldn’t have been easier to whip up. My husband even said he liked the tart better than La Farine’s, although I wonder if he just liked saving the money.\u003c/p>\n\u003cp>So if you find yourself with some sweet ripe raspberries, try making a tart. It’s really the nicest way I can think of to bask in the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/raspberry-tart1.jpg\" alt=\"raspberry tart\" title=\"raspberry tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28734 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Seasonal Raspberry Tart with Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>A summer tart made with freshly prepared pastry cream, a flaky crust and just-picked raspberries.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 50 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups fresh raspberries (washed and air dried)\u003cbr>\n1 batch pastry cream (see recipe below)\u003cbr>\n1 batch of tart dough (see recipe below)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Fit tart dough into your pan and \u003ca href=\"http://en.wikipedia.org/wiki/Blind-baking\">blind bake\u003c/a> for 20 minutes at 350 degrees. Be sure to set some foil or parchment paper on top of the dough and then weigh it down with either pie weights or dried beans (which will become inedible after baking) to keep the dough from bubbling up in the oven.\u003c/p>\n\u003cp>2. Remove tart dough from the oven and remove the pie weights/beans and parchment paper/foil. Bake for another 10 minutes or until golden brown. Remove from oven and cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/prebaked-tart-crust2.jpg\" alt=\"prebaked tart crust\" title=\"prebaked tart crust\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28740\">\u003c/a>\u003c/p>\n\u003cp>3. When crust is cooled, spread the pastry cream along the bottom and then nestle the raspberries on top. You can dump them all on or organize in circles for a more uniform appearance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/placing-the-berries-on-the-tart2.jpg\" alt=\"placing the berries on the tart\" title=\"placing the berries on the tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28741\">\u003c/a>\u003c/p>\n\u003cp>4. Serve as is or top with whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Pastry Cream\u003c/strong>\u003cbr>\n\u003cem>(From \u003ca href=\"http://www.amazon.com/Williams-Sonoma-Cooking-Home-Chuck-Williams/dp/1740899776\">Williams-Sonoma Cooking at Home\u003c/a> by Chuck Williams and Kristine Kidd, printed with permission from Weldon Owen)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cook time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cup\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n2 egg yolks\u003cbr>\n1/4 cup sugar\u003cbr>\n4 1/2 teaspoons cornstarch\u003cbr>\npinch of salt\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\n1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a small, heavy saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well blended. Slowly add about one-third of the hot milk to the bowl with the yolk-sugar mixture, whisking constantly. Then pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly, about 3 minutes. Continue cooking, stirring constantly, for 1 minute longer.\u003c/p>\n\u003cp>Remove from the heat and pour through a fine-mesh sieve placed over a heatproof bowl. Gently stir in the butter until melted, then stir in the vanilla. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Poke a few holes in the plastic wrap to hasten cooling. Let cool, then cover tightly and refrigerate until well chilled, at least 2 hours, or up to 3 days.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n(\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>\u003c/em>)\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes + 30 minutes refrigeration\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Tender, by Nigel Slater",
"title": "Book Review: Tender, by Nigel Slater",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tender-book.jpg\" alt=\"Tender - Nigel Slater\" title=\"Tender - Nigel Slater\" width=\"211\" height=\"292\" class=\"alignleft size-full wp-image-27877\">\u003c/a>We may be a nation of individualists, every man and woman a maverick in his or her own heart, but you'd never know it to read our recipes, so rigidly do we adhere to a generic, codified blandness in laying our how-tos.\u003c/p>\n\u003cp>By contrast, those stiff-upper-lip Brits kick over the traces when they start to mix and fry. Nigella Lawson, Sybil Kapoor, Tamsin Day-Lewis, Hugh Fearnley-Whittingstall, Dan Lepard, even \u003ca href=\"http://en.wikipedia.org/wiki/%C3%89minence_grise\">\u003cem>éminences grises\u003c/em>\u003c/a> like Elizabeth David and Patience Gray: not for these writers the strict nothing-but-the-facts-ma'am method of American cookbooks. Across the pond, lively verbs and their adverbial companions shimmy freely in recipe methods. Even adjectives get their due. My favorite? \u003cstrong>Moreish\u003c/strong>, because whatever it is, you \u003cem>must\u003c/em> have one more bite. Where Americans are folksy, British writers are droll. \u003c/p>\n\u003cp>Granted, I tend to read those written by authors with literary or journalistic backgrounds, who sift and measure their prose with as much diligence as they do their self-rising flour and diced courgettes. (Ah, those courgettes! Those aubergines! That black treacle! All almost the same as zucchini, eggplant, and molasses, but linguistically shifted just enough to nudge the reader into a right-hand driver's seat.)\u003c/p>\n\u003cp>And one of the best is Nigel Slater, whose latest work \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740370/kqedorg-20\">Tender: A Cook and His Vegetable Patch\u003c/a> was just released in an American edition by Berkeley's Ten Speed Press. This beautifully designed, chocolate-brown clothbound volume (complete with silvery place-keeping ribbon) is a celebration of the production of the slim but plant-packed garden of Slater's London townhouse. As dedicated an organic gardener as he may be, Slater makes no pretensions to urban self-sufficiency in his smallish backyard. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\n\"I have sown somewhat more than I have reaped. But as somewhere to watch things grow, a place to tend and nurture, to sit and eat, to drink and think, to taste and smell, and most importantly to understand the unity of growing, cooking, and eating, it is a monumental success. At least it is to me.\"\u003c/p>\u003c/blockquote>\n\u003cp>Slater, a longtime columnist for \u003ca href=\"http://www.guardian.co.uk/profile/nigelslater\">The Observer\u003c/a> and the \u003ca href=\"http://www.amazon.com/Nigel-Slater/e/B001HCZOLK/ref=ntt_athr_dp_pel_pop_1\">author of 10 cookbooks\u003c/a>, is known in this country (if he's known at all) for his two most personal books, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries\u003c/a>, a week-by-week seasonal calendar of what he was cooking and eating at home, and the childhood memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592401619/kqedorg-20\">Toast--The Story of a Boy's Hunger\u003c/a>. His writing style is vivid and individual without being exactly personal. Reading this book is like wandering though an idiosyncratically decorated house: this lamp, this shell, this book reveals taste and history more succinctly than any long-winded curriculum vitae. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Slater can wax rhapsodic as Alice Waters about the dewy-fresh beauties of homegrown veg. But like his countryman Fergus Henderson, author of the excellent (and drily humorous) \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060585366/kqedorg-20\">The Whole Beast: Nose to Tail Eating\u003c/a>, Slater has a well-honed wit and an unshakeable set of opinions about just about everything in and out of the kitchen, and he's not shy about telling us what he really thinks. \u003c/p>\n\u003cp>\u003cstrong>On spinach:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"When spinach is truly fresh, it squeaks as you rummage around in the pile, like the sound of wet Wellingtons on a rubber floor.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On carrots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Not for me the pile of buttered carrots on the plate. Too sweet, too orange, (too bloody cheerful more like it).\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On cauliflower:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes I think it wouldn't bother me if I never saw one again.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the box hedges surrounding his vegetable plots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Hedges, however neatly they frame your peas, beans, and swaying sunflowers, are also snail hotels, providing a home for hundreds of gastropods who come out at night, drink from your beer traps, then go on a drunken rampage.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Insults may be a cheap form of wit, but Slater also takes the time to point out the virtues of even his less-favorite things.\u003c/p>\n\u003cp>Despite the too-many snails who \"have partied on [his] carefully nurtured seedlings,\" he's still a sucker for aesthetics. \"I sometimes think the hedges would have gone long ago if it wasn't for the achingly beautiful sight of them covered in snow,\" he writes, and an accompanying photograph of their tidy snow-piled geometry proves his point. \u003c/p>\n\u003cp>Winter can also make even cauliflower worth eating. Just after slagging off this unloved brassica, he admits,\"Yet I occasionally long for a simple white bowl of cauliflower cheese on a frosty day, especially when it has been made with love, and the sauce has been improved with bay and clove and the cheese is of the robust sort that makes veins on the roof of your mouth stand out.\" (And thank you, Nigel, for providing a new yardstick for judging cheese. \"Ah, this Montgomery cheddar. Piquant, yes, but the veins on the roof of my mouth are unmoved.\") \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The book is part gardener's handbook, with growing tips and lists of his favorite, often heirloom, varieties to grow. There are useful lists of seasonings, accompaniments, and companions for each vegetable (cauliflower loves cream, caraway, juniper, anchovies, and gin), tips on harvesting, choosing, and storing, and lastly, delicious recipes for lovely-sounding things, like \u003cem>A Soup the Color of Marigolds\u003c/em> (made from carrots and yellow tomatoes); \u003cem>An Extremely Moist Chocolate-Beet Cake with Creme Fraiche and Poppy Seeds\u003c/em>; and \u003cem>Spinach, Melted Cheese, and Lightly Burned Toast\u003c/em>. This is a vegetable cookbook, but not a vegetarian one; while many of the recipes are purely plant-based, there are plenty of dishes made to feature or accompany a whole steamed fish or a hunk of grilled lamb. The recipes are bold-flavored and straightforward, with a Middle Eastern touch there, a hit of Thai or Indian here, and some unmistakablly British comfort food (like that aforementioned cauliflower in cheese sauce, an English school-lunch dish if every there was one). It's a lot of how we eat now: lots of plants, geared towards the seasons, not too fussy, globally inspired. Moreish, I'd say. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tender-book.jpg\" alt=\"Tender - Nigel Slater\" title=\"Tender - Nigel Slater\" width=\"211\" height=\"292\" class=\"alignleft size-full wp-image-27877\">\u003c/a>We may be a nation of individualists, every man and woman a maverick in his or her own heart, but you'd never know it to read our recipes, so rigidly do we adhere to a generic, codified blandness in laying our how-tos.\u003c/p>\n\u003cp>By contrast, those stiff-upper-lip Brits kick over the traces when they start to mix and fry. Nigella Lawson, Sybil Kapoor, Tamsin Day-Lewis, Hugh Fearnley-Whittingstall, Dan Lepard, even \u003ca href=\"http://en.wikipedia.org/wiki/%C3%89minence_grise\">\u003cem>éminences grises\u003c/em>\u003c/a> like Elizabeth David and Patience Gray: not for these writers the strict nothing-but-the-facts-ma'am method of American cookbooks. Across the pond, lively verbs and their adverbial companions shimmy freely in recipe methods. Even adjectives get their due. My favorite? \u003cstrong>Moreish\u003c/strong>, because whatever it is, you \u003cem>must\u003c/em> have one more bite. Where Americans are folksy, British writers are droll. \u003c/p>\n\u003cp>Granted, I tend to read those written by authors with literary or journalistic backgrounds, who sift and measure their prose with as much diligence as they do their self-rising flour and diced courgettes. (Ah, those courgettes! Those aubergines! That black treacle! All almost the same as zucchini, eggplant, and molasses, but linguistically shifted just enough to nudge the reader into a right-hand driver's seat.)\u003c/p>\n\u003cp>And one of the best is Nigel Slater, whose latest work \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740370/kqedorg-20\">Tender: A Cook and His Vegetable Patch\u003c/a> was just released in an American edition by Berkeley's Ten Speed Press. This beautifully designed, chocolate-brown clothbound volume (complete with silvery place-keeping ribbon) is a celebration of the production of the slim but plant-packed garden of Slater's London townhouse. As dedicated an organic gardener as he may be, Slater makes no pretensions to urban self-sufficiency in his smallish backyard. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\n\"I have sown somewhat more than I have reaped. But as somewhere to watch things grow, a place to tend and nurture, to sit and eat, to drink and think, to taste and smell, and most importantly to understand the unity of growing, cooking, and eating, it is a monumental success. At least it is to me.\"\u003c/p>\u003c/blockquote>\n\u003cp>Slater, a longtime columnist for \u003ca href=\"http://www.guardian.co.uk/profile/nigelslater\">The Observer\u003c/a> and the \u003ca href=\"http://www.amazon.com/Nigel-Slater/e/B001HCZOLK/ref=ntt_athr_dp_pel_pop_1\">author of 10 cookbooks\u003c/a>, is known in this country (if he's known at all) for his two most personal books, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries\u003c/a>, a week-by-week seasonal calendar of what he was cooking and eating at home, and the childhood memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592401619/kqedorg-20\">Toast--The Story of a Boy's Hunger\u003c/a>. His writing style is vivid and individual without being exactly personal. Reading this book is like wandering though an idiosyncratically decorated house: this lamp, this shell, this book reveals taste and history more succinctly than any long-winded curriculum vitae. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Slater can wax rhapsodic as Alice Waters about the dewy-fresh beauties of homegrown veg. But like his countryman Fergus Henderson, author of the excellent (and drily humorous) \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060585366/kqedorg-20\">The Whole Beast: Nose to Tail Eating\u003c/a>, Slater has a well-honed wit and an unshakeable set of opinions about just about everything in and out of the kitchen, and he's not shy about telling us what he really thinks. \u003c/p>\n\u003cp>\u003cstrong>On spinach:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"When spinach is truly fresh, it squeaks as you rummage around in the pile, like the sound of wet Wellingtons on a rubber floor.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On carrots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Not for me the pile of buttered carrots on the plate. Too sweet, too orange, (too bloody cheerful more like it).\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On cauliflower:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes I think it wouldn't bother me if I never saw one again.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>On the box hedges surrounding his vegetable plots:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Hedges, however neatly they frame your peas, beans, and swaying sunflowers, are also snail hotels, providing a home for hundreds of gastropods who come out at night, drink from your beer traps, then go on a drunken rampage.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Insults may be a cheap form of wit, but Slater also takes the time to point out the virtues of even his less-favorite things.\u003c/p>\n\u003cp>Despite the too-many snails who \"have partied on [his] carefully nurtured seedlings,\" he's still a sucker for aesthetics. \"I sometimes think the hedges would have gone long ago if it wasn't for the achingly beautiful sight of them covered in snow,\" he writes, and an accompanying photograph of their tidy snow-piled geometry proves his point. \u003c/p>\n\u003cp>Winter can also make even cauliflower worth eating. Just after slagging off this unloved brassica, he admits,\"Yet I occasionally long for a simple white bowl of cauliflower cheese on a frosty day, especially when it has been made with love, and the sauce has been improved with bay and clove and the cheese is of the robust sort that makes veins on the roof of your mouth stand out.\" (And thank you, Nigel, for providing a new yardstick for judging cheese. \"Ah, this Montgomery cheddar. Piquant, yes, but the veins on the roof of my mouth are unmoved.\") \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The book is part gardener's handbook, with growing tips and lists of his favorite, often heirloom, varieties to grow. There are useful lists of seasonings, accompaniments, and companions for each vegetable (cauliflower loves cream, caraway, juniper, anchovies, and gin), tips on harvesting, choosing, and storing, and lastly, delicious recipes for lovely-sounding things, like \u003cem>A Soup the Color of Marigolds\u003c/em> (made from carrots and yellow tomatoes); \u003cem>An Extremely Moist Chocolate-Beet Cake with Creme Fraiche and Poppy Seeds\u003c/em>; and \u003cem>Spinach, Melted Cheese, and Lightly Burned Toast\u003c/em>. This is a vegetable cookbook, but not a vegetarian one; while many of the recipes are purely plant-based, there are plenty of dishes made to feature or accompany a whole steamed fish or a hunk of grilled lamb. The recipes are bold-flavored and straightforward, with a Middle Eastern touch there, a hit of Thai or Indian here, and some unmistakablly British comfort food (like that aforementioned cauliflower in cheese sauce, an English school-lunch dish if every there was one). It's a lot of how we eat now: lots of plants, geared towards the seasons, not too fussy, globally inspired. Moreish, I'd say. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Petaluma Easter Brunch and Farm Tour",
"title": "Petaluma Easter Brunch and Farm Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n",
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"excerpt": "Take an Easter Sunday drive to Petaluma, land of butter and eggs, for brunch at Della Fattoria Bakery and Cafe and a chicken-petting tour of Tara Firma Farms. ",
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"description": "Take an Easter Sunday drive to Petaluma, land of butter and eggs, for brunch at Della Fattoria Bakery and Cafe and a chicken-petting tour of Tara Firma Farms. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guerrilla Greens: Extreme Urban Homesteading",
"title": "Guerrilla Greens: Extreme Urban Homesteading",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n",
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"excerpt": "An Oakland couple digs deep into the new paradigm: Urban Homesteading, by any means necessary. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Honey Day at the Ferry Plaza Farmers' Market",
"title": "Honey Day at the Ferry Plaza Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"description": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Foraging with Hank Shaw",
"title": "Bay Area Foraging with Hank Shaw",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n",
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"excerpt": "I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Urban Youth on Growing and Selling Good Food",
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"content": "\u003cp>As food justice advocate \u003ca href=\"http://www.ediblecitymovie.com/videos/\">Joy Moore\u003c/a> pointed out to a room full of mostly white folks in food and farming: When you hear \"urban\" and \"youth\" in the same headline it's never good news. It's usually something negative associated with drugs, violence, and crime, right?\u003c/p>\n\u003cp>But at the annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> at Asilomar in Pacific Grove on Friday Moore, who teaches cooking and gardening to Berkeley youth, moderated a panel where young city dwellers received top billing to showcase some of the positive programs they're helping to run in their communities.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22418\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kim.allen_.tenise.murphy.300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kim.allen_.tenise.murphy.300.jpg\" alt=\"Kim Allen of Berkeley Youth Alternatives and Tenise Murphy of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\" title=\"Kim Allen of Berkeley Youth Alternatives and Tenise Murphy of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\" width=\"300\" height=\"225\" class=\"size-full wp-image-22418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Allen (L) of Berkeley Youth Alternatives and Tenise Murphy (R) of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>So we meet Tenise Murphy, a farmers' market coordinator for \u003ca href=\"http://www.ecologycenter.org/ffc/\">Farm Fresh Choice\u003c/a>, a program of Berkeley’s \u003ca href=\"http://ecologycenter.org/\">Ecology Center\u003c/a>, begun by Moore and other food activists, to get fresh, organic, sustainable, and affordable food to low-income residents.\u003c/p>\n\u003cp>We meet Jamila Chandler who walks us through a slideshow of the work done by \u003ca href=\"http://urbanreleaf.org/\">Urban ReLeaf\u003c/a>, a non-profit that has planted and maintains 8,500 trees along median strips and public sidewalks in otherwise barren neighborhoods in Oakland and Richmond.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chandler gives a shout out to fellow panelist (and her mom) \u003ca href=\"http://articles.sfgate.com/2005-11-12/opinion/17397738_1_planting-tree-canopy-fruit-trees\">Kemba Shakur\u003c/a>, a former corrections officer, who started Urban ReLeaf because she wanted to find ways to both beautify and improve the health and environment in blighted urban enclaves surrounded by freeways and pollution — as well as employ black youth after seeing so many of them in jail in her former job.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jason.harvey.paul_.walker300.jpg\" alt=\"Jason Harvey and Paul Walker from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\" title=\"Jason Harvey and Paul Walker from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\" width=\"300\" height=\"225\" class=\"size-full wp-image-22423\">\u003cfigcaption class=\"wp-caption-text\">Jason Harvey (L) and Paul Walker (R) from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\u003c/figcaption>\u003c/figure>\n\u003cp>And we meet Paul Walker, the self-appointed smoothie maker who helps run the \u003ca href=\"http://www.foodcommunityculture.org/programs/plc.html\">Purple Lawn Cafe\u003c/a> in Oakland. Heads up: it’s not purple or a cafe but it is a mobile food booth serving hot, healthy, affordable eats in an an area not known for such offerings.\u003c/p>\n\u003cp>Walker works with ex-Air Force man \u003ca href=\"http://oaklandlocal.com/article/11-11-jason-harvey-dreams-big-oakland-food-connection\">Jason Harvey\u003c/a>’s non-profit organization \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a>, which builds school and community gardens in East Oakland and runs a \u003ca href=\"http://www.localharvest.org/laurel-community-farmers-market-M24744\">farmers’ market\u003c/a> every Saturday on MacArthur Boulevard in the Laurel District.\u003c/p>\n\u003cp>Harvey provides a personal perspective on African Americans' roots in both farming and food production. Harvey was raised among elders who knew how to grow food and canned and preserved. And he notes that the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panthers_Party\">Black Panther Party\u003c/a> of the mid-1960s and early 70s introduced a \u003ca href=\"http://en.wikipedia.org/wiki/Free_Breakfast_for_Children\">free breakfast program for children\u003c/a>, which helped spawn the federal government’s school breakfast program that continues to this day.\u003c/p>\n\u003cp>Fast forward a couple of decades and many urban, low-income communities of color are riddled with corner stores selling mostly junk food or liquor — and their residents are struggling with obesity, diabetes, and heart disease, while also dealing with hunger and malnutrition.\u003c/p>\n\u003cp>Oakland Food Connection, working in collaboration with like-minded groups such as \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>, and \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, is part of a growing movement to bring good grub to so-called food deserts in East and West Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rootedincommunity.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/RootedInCommunity300.jpg\" alt=\"Rooted In Community\" title=\"Rooted In Community\" width=\"300\" height=\"164\" class=\"alignleft size-full wp-image-22415\">\u003c/a>Murphy is part of an umbrella organization known as \u003ca href=\"http://www.rootedincommunity.org/\">Rooted in Community\u003c/a>, a national grassroots network that seeks to encourage youth to take up leadership positions in food and farming in their neighborhoods. \u003ca href=\"http://lettuceeatkale.com/2011/garden-teacher-kim-allen-offers-youth-space-to-grow/\">Kim Allen\u003c/a>, the garden program manager for \u003ca href=\"http://byaonline.org/\">Berkeley Youth Alternatives\u003c/a>, was on hand to spread the word about the worthy work of Rooted in Community.\u003c/p>\n\u003cp>There’s nothing like the enthusiasm, optimism, and idealism of the young to make a room full of adult conference attendees sit up and pay attention.\u003c/p>\n\u003cp>This is the second conference I've attended in the past few months where urban youth wowed the crowd.\u003c/p>\n\u003cp>In October last year the \u003ca href=\"http://www.foodsecurity.org\">Community Food Security Coalition\u003c/a> \u003ca href=\"http://communityfoodconference.org/14/\">Food, Culture, Justice Conference\u003c/a> held in New Orleans highlighted the food and farming work of youth in the town devastated by Hurricane Katrina. We took a tour of school gardens in various stages of development, including a local \u003ca href=\"http://www.esynola.org/\">Edible Schoolyard\u003c/a> affiliate where gumbo is on the menu and a line on the kitchen classroom wall marks how high the water rose during the storm.\u003c/p>\n\u003cp>At a panel discussion we met poised and articulate students from \u003ca href=\"http://www.therethinkers.com/\">The Rethinkers\u003c/a>, who pushed to improve lunch in cafeterias in several schools. And we also heard about a novel education experiment from youth living in the impoverished Lower Ninth Ward who are part of an inspired garden program run out of a former corner store known as \u003ca href=\"http://schoolatblairgrocery.blogspot.com/\">Our School at Blair Grocery\u003c/a>.\u003c/p>\n\u003cp>There, \u003ca href=\"http://www.nytimes.com/2011/01/16/education/16blair.html\">Nat Turner\u003c/a> and his small team of staff work with youth in an alternative school setting to grow micro-greens that are snapped up by the town’s leading chefs, including \u003ca href=\"http://www.chefjohnbesh.com/restaurants.html\">John Besh\u003c/a>, who owns culinary hot spots Luke, August, Domenica, and La Provence.\u003c/p>\n\u003cp>It's not just Oakland, Berkeley, and New Orleans. Across the country — as the national membership of Rooted in Community reveals — innovative food and agriculture projects created for and run by the next generation of farmers are sprouting up all over.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And collectively they have a simple message they want to convey about what we eat: Everybody has a right to good food.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As food justice advocate \u003ca href=\"http://www.ediblecitymovie.com/videos/\">Joy Moore\u003c/a> pointed out to a room full of mostly white folks in food and farming: When you hear \"urban\" and \"youth\" in the same headline it's never good news. It's usually something negative associated with drugs, violence, and crime, right?\u003c/p>\n\u003cp>But at the annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> at Asilomar in Pacific Grove on Friday Moore, who teaches cooking and gardening to Berkeley youth, moderated a panel where young city dwellers received top billing to showcase some of the positive programs they're helping to run in their communities.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22418\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kim.allen_.tenise.murphy.300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/kim.allen_.tenise.murphy.300.jpg\" alt=\"Kim Allen of Berkeley Youth Alternatives and Tenise Murphy of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\" title=\"Kim Allen of Berkeley Youth Alternatives and Tenise Murphy of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\" width=\"300\" height=\"225\" class=\"size-full wp-image-22418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Allen (L) of Berkeley Youth Alternatives and Tenise Murphy (R) of Farm Fresh Choice spoke about the national grassroots network called Rooted in Community at the EcoFarm Conference on Friday. Photo by Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>So we meet Tenise Murphy, a farmers' market coordinator for \u003ca href=\"http://www.ecologycenter.org/ffc/\">Farm Fresh Choice\u003c/a>, a program of Berkeley’s \u003ca href=\"http://ecologycenter.org/\">Ecology Center\u003c/a>, begun by Moore and other food activists, to get fresh, organic, sustainable, and affordable food to low-income residents.\u003c/p>\n\u003cp>We meet Jamila Chandler who walks us through a slideshow of the work done by \u003ca href=\"http://urbanreleaf.org/\">Urban ReLeaf\u003c/a>, a non-profit that has planted and maintains 8,500 trees along median strips and public sidewalks in otherwise barren neighborhoods in Oakland and Richmond.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chandler gives a shout out to fellow panelist (and her mom) \u003ca href=\"http://articles.sfgate.com/2005-11-12/opinion/17397738_1_planting-tree-canopy-fruit-trees\">Kemba Shakur\u003c/a>, a former corrections officer, who started Urban ReLeaf because she wanted to find ways to both beautify and improve the health and environment in blighted urban enclaves surrounded by freeways and pollution — as well as employ black youth after seeing so many of them in jail in her former job.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jason.harvey.paul_.walker300.jpg\" alt=\"Jason Harvey and Paul Walker from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\" title=\"Jason Harvey and Paul Walker from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\" width=\"300\" height=\"225\" class=\"size-full wp-image-22423\">\u003cfigcaption class=\"wp-caption-text\">Jason Harvey (L) and Paul Walker (R) from Oakland Food Connection outlines all the ways their group promotes access to healthy food in their community. Photo by Anne Hamersky\u003c/figcaption>\u003c/figure>\n\u003cp>And we meet Paul Walker, the self-appointed smoothie maker who helps run the \u003ca href=\"http://www.foodcommunityculture.org/programs/plc.html\">Purple Lawn Cafe\u003c/a> in Oakland. Heads up: it’s not purple or a cafe but it is a mobile food booth serving hot, healthy, affordable eats in an an area not known for such offerings.\u003c/p>\n\u003cp>Walker works with ex-Air Force man \u003ca href=\"http://oaklandlocal.com/article/11-11-jason-harvey-dreams-big-oakland-food-connection\">Jason Harvey\u003c/a>’s non-profit organization \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a>, which builds school and community gardens in East Oakland and runs a \u003ca href=\"http://www.localharvest.org/laurel-community-farmers-market-M24744\">farmers’ market\u003c/a> every Saturday on MacArthur Boulevard in the Laurel District.\u003c/p>\n\u003cp>Harvey provides a personal perspective on African Americans' roots in both farming and food production. Harvey was raised among elders who knew how to grow food and canned and preserved. And he notes that the \u003ca href=\"http://en.wikipedia.org/wiki/Black_Panthers_Party\">Black Panther Party\u003c/a> of the mid-1960s and early 70s introduced a \u003ca href=\"http://en.wikipedia.org/wiki/Free_Breakfast_for_Children\">free breakfast program for children\u003c/a>, which helped spawn the federal government’s school breakfast program that continues to this day.\u003c/p>\n\u003cp>Fast forward a couple of decades and many urban, low-income communities of color are riddled with corner stores selling mostly junk food or liquor — and their residents are struggling with obesity, diabetes, and heart disease, while also dealing with hunger and malnutrition.\u003c/p>\n\u003cp>Oakland Food Connection, working in collaboration with like-minded groups such as \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>, and \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, is part of a growing movement to bring good grub to so-called food deserts in East and West Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rootedincommunity.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/RootedInCommunity300.jpg\" alt=\"Rooted In Community\" title=\"Rooted In Community\" width=\"300\" height=\"164\" class=\"alignleft size-full wp-image-22415\">\u003c/a>Murphy is part of an umbrella organization known as \u003ca href=\"http://www.rootedincommunity.org/\">Rooted in Community\u003c/a>, a national grassroots network that seeks to encourage youth to take up leadership positions in food and farming in their neighborhoods. \u003ca href=\"http://lettuceeatkale.com/2011/garden-teacher-kim-allen-offers-youth-space-to-grow/\">Kim Allen\u003c/a>, the garden program manager for \u003ca href=\"http://byaonline.org/\">Berkeley Youth Alternatives\u003c/a>, was on hand to spread the word about the worthy work of Rooted in Community.\u003c/p>\n\u003cp>There’s nothing like the enthusiasm, optimism, and idealism of the young to make a room full of adult conference attendees sit up and pay attention.\u003c/p>\n\u003cp>This is the second conference I've attended in the past few months where urban youth wowed the crowd.\u003c/p>\n\u003cp>In October last year the \u003ca href=\"http://www.foodsecurity.org\">Community Food Security Coalition\u003c/a> \u003ca href=\"http://communityfoodconference.org/14/\">Food, Culture, Justice Conference\u003c/a> held in New Orleans highlighted the food and farming work of youth in the town devastated by Hurricane Katrina. We took a tour of school gardens in various stages of development, including a local \u003ca href=\"http://www.esynola.org/\">Edible Schoolyard\u003c/a> affiliate where gumbo is on the menu and a line on the kitchen classroom wall marks how high the water rose during the storm.\u003c/p>\n\u003cp>At a panel discussion we met poised and articulate students from \u003ca href=\"http://www.therethinkers.com/\">The Rethinkers\u003c/a>, who pushed to improve lunch in cafeterias in several schools. And we also heard about a novel education experiment from youth living in the impoverished Lower Ninth Ward who are part of an inspired garden program run out of a former corner store known as \u003ca href=\"http://schoolatblairgrocery.blogspot.com/\">Our School at Blair Grocery\u003c/a>.\u003c/p>\n\u003cp>There, \u003ca href=\"http://www.nytimes.com/2011/01/16/education/16blair.html\">Nat Turner\u003c/a> and his small team of staff work with youth in an alternative school setting to grow micro-greens that are snapped up by the town’s leading chefs, including \u003ca href=\"http://www.chefjohnbesh.com/restaurants.html\">John Besh\u003c/a>, who owns culinary hot spots Luke, August, Domenica, and La Provence.\u003c/p>\n\u003cp>It's not just Oakland, Berkeley, and New Orleans. Across the country — as the national membership of Rooted in Community reveals — innovative food and agriculture projects created for and run by the next generation of farmers are sprouting up all over.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And collectively they have a simple message they want to convey about what we eat: Everybody has a right to good food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"id": "freakonomics-radio",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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