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"content": "\u003cp>One of the things that makes the Bay Area such an irresistibly lovely place to live is that, by and large, we're a buoyant lot. Let those on the other coast stomp slushily to the treadmill this morning to suffer for all their bacon-and-eggnog holiday excess. We'll be out here in the Pacific sunshine, picking Meyer lemons to squeeze into our green tea and visualizing abundance--not necessarily around our midriffs, but in our lives and others'. \u003c/p>\n\u003cp>Too often, it seems, gastronomic New Year's resolutions are all about \"don'ts\"--\u003cem>don't\u003c/em> love the deep-dish at \u003ca href=\"http://www.littlestarpizza.com\">Little Star\u003c/a> or the bacon cheeseburger at \u003ca href=\"http://www.marlowesf.com\">Marlowe\u003c/a> so much; \u003cem>don't\u003c/em> demolish half a loaf of \u003ca href=\"http://www.outerlandssf.com\">Outerlands'\u003c/a> bread in one sitting unless you've walked from Russian Hill and back to get it; \u003cem>don't\u003c/em> spend more at \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> than you put in your savings account every month. \u003c/p>\n\u003cp>Instead of focusing on cutting things out (like the freebie salumi at \u003ca href=\"http://www.dopoadesso.com\">Adesso's\u003c/a> twice-daily aperitivi hour or the chocolate egg creams at \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/sidekick_cowgirl_creamery_ferry_building.php\">Sidekick\u003c/a> in the Ferry Building, to name just a few of my own local pleasures) this year, why not focus on adding things in? Things that are fun, things that last, things that do good for your community and for the beautiful and winter-greened land we all call home.\u003c/p>\n\u003cp>\u003cstrong>This year, why not resolve to:\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/murals-compost500.jpg\" alt=\"murals and compost\" title=\"murals and compost\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20853\">\u003cbr>\n\u003cem>Mural and compost at Free Farm\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Get Dirty, Grow Locally\u003c/strong>\u003c/p>\n\u003cp>A community garden plot is a great place to start, but why not share your labor and get to know your neighbors? Volunteer at one of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/\">numerous urban farms\u003c/a> that have sprung up around the Bay Area. Willing hands are always needed, especially in the cold, rainy, tomato-less months. And not all the jobs require heavy lifting or complete mobility; I've spend many afternoons poking seeds into flats, transplanting seedlings, and making signs. \u003c/p>\n\u003cp>Dig, dine, and dance! Sign up for the monthly newsletter from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>. The country outpost of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Mission Pie\u003c/a>, this small farm is located down the coast in Davenport, just north of Santa Cruz. On the 3rd Saturday of each month, the ranch hosts a community workday, followed by a potluck supper and a barn dance with a caller. \u003c/p>\n\u003cp>A fun outing for families is Marin Organic's Monday afternoon \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/08/the-glean-team/\">Glean Team\u003c/a>. Each week, a different organic farm in Marin lets locals pick through their already-harvested fields for not-quite-as-pretty (but just as delicious) produce. The boxes of fresh, local veggies are distributed directly to schools in Marin. Afterward, gleaners can pick a round for themselves. (You'd be surprised what kids will eat when they've picked it themselves--especially if they've gotten good & muddy in the process.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/strawberry-jam500.jpg\" alt=\"strawberry jam\" title=\"strawberry jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20854\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can It, Brine It, Carve It\u003c/strong>\u003c/p>\n\u003cp>Would-be urban homesteaders have a lot of choices these days. Longing to swap out the Heinz's for your own homemade ketchup and pickles? Then the folks at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> have a workshop for you. (And for the truly serious among you, there's \"Advanced Jam,\" prerequisite required.)\u003c/p>\n\u003cp>Charmed by winter's citrus, but afraid of ending up with sticky clementine soup or Meyer-lemon jello blocks? Put yourself in the knowledgeable hands of \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">June Taylor\u003c/a>, the British-born queen of marmalades. No one in the Bay Area takes fruit work as seriously (or finds it as fascinating) as Taylor does. At $200 per person, her small, hands-on classes are pricey, but her intelligent, carefully structured how-tos will forever take the guesswork out of your canning.\u003c/p>\n\u003cp>Prefer salami to jellies? The nose-to-tail classes in butchery and meat preservation at \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> will expose your sexy inner butcher. Get on their mailing list to sign up for a class; they sell out fast. (Classes are offered in both their Napa and their Hayes Valley locations.)\u003c/p>\n\u003cp>In Bernal Heights, \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's\u003c/a> offers monthly \"Butchery for Adults\" and \"Advanced Butchery\" classes, as well as classes in trussing, carving, and curing. \u003c/p>\n\u003cp>\u003cstrong>...Then Talk About It\u003c/strong>\u003c/p>\n\u003cp>What do we talk about when we talk about food? Everything from the eco-sustainability of small-scale meat production to the history of heirloom apples has become food for thought lately. If you're curious as to what the Bay Area's farmers, writers, makers and thinkers are thinking about, check out the calendars at \u003ca href=\"http://civileats.com/category/take-action/kitchen-table-talks-take-action/\">Kitchen Table Talks\u003c/a> and \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>. Both offer an intriguing roster of thought-provoking events, talks, and panel discussions. \u003c/p>\n\u003cp>At \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, performances, artists' presentations, and gallery talks are often preceded by a communal meal in the old mess hall. Sometimes, however, the meal itself is the event, as local or visiting artists and chefs come together to get inspired by the palette of the windswept, (supposedly) ghost-ridden landscape of the Marin Headlands, using mostly local and mostly organic produce, meats, and fish as their medium. Have more time than money? \u003ca href=\"http://www.headlands.org/article.asp?key=32\">Volunteers\u003c/a> are often needed to help in the kitchen, set up, serve, and clean up. \u003c/p>\n\u003cp>Elsewhere in Marin, the \u003ca href=\"http://www.malt.org/help/volunteer.php\">Marin Agricultural Land Trust (MALT)\u003c/a>, which works to preserve farmland in Marin while educating the public about conservation, is currently accepting volunteers for its two training sessions in January and February. The training will include trips to farmers, ranchers, and dairy farmers in the area. \u003c/p>\n\u003cp>\u003cstrong>...And Give Back\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The holidays may be over, but the need at local food banks, soup kitchens, and food pantries remains just as strong. Find out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/26/your-quick-guide-to-holiday-volunteering-in-the-bay-area/\">when, where, and how to help\u003c/a>, now that the Thanksgiving-to-Christmas volunteer crush has subsided. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the things that makes the Bay Area such an irresistibly lovely place to live is that, by and large, we're a buoyant lot. Let those on the other coast stomp slushily to the treadmill this morning to suffer for all their bacon-and-eggnog holiday excess. We'll be out here in the Pacific sunshine, picking Meyer lemons to squeeze into our green tea and visualizing abundance--not necessarily around our midriffs, but in our lives and others'. \u003c/p>\n\u003cp>Too often, it seems, gastronomic New Year's resolutions are all about \"don'ts\"--\u003cem>don't\u003c/em> love the deep-dish at \u003ca href=\"http://www.littlestarpizza.com\">Little Star\u003c/a> or the bacon cheeseburger at \u003ca href=\"http://www.marlowesf.com\">Marlowe\u003c/a> so much; \u003cem>don't\u003c/em> demolish half a loaf of \u003ca href=\"http://www.outerlandssf.com\">Outerlands'\u003c/a> bread in one sitting unless you've walked from Russian Hill and back to get it; \u003cem>don't\u003c/em> spend more at \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> than you put in your savings account every month. \u003c/p>\n\u003cp>Instead of focusing on cutting things out (like the freebie salumi at \u003ca href=\"http://www.dopoadesso.com\">Adesso's\u003c/a> twice-daily aperitivi hour or the chocolate egg creams at \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/sidekick_cowgirl_creamery_ferry_building.php\">Sidekick\u003c/a> in the Ferry Building, to name just a few of my own local pleasures) this year, why not focus on adding things in? Things that are fun, things that last, things that do good for your community and for the beautiful and winter-greened land we all call home.\u003c/p>\n\u003cp>\u003cstrong>This year, why not resolve to:\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/murals-compost500.jpg\" alt=\"murals and compost\" title=\"murals and compost\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20853\">\u003cbr>\n\u003cem>Mural and compost at Free Farm\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Get Dirty, Grow Locally\u003c/strong>\u003c/p>\n\u003cp>A community garden plot is a great place to start, but why not share your labor and get to know your neighbors? Volunteer at one of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/\">numerous urban farms\u003c/a> that have sprung up around the Bay Area. Willing hands are always needed, especially in the cold, rainy, tomato-less months. And not all the jobs require heavy lifting or complete mobility; I've spend many afternoons poking seeds into flats, transplanting seedlings, and making signs. \u003c/p>\n\u003cp>Dig, dine, and dance! Sign up for the monthly newsletter from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>. The country outpost of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Mission Pie\u003c/a>, this small farm is located down the coast in Davenport, just north of Santa Cruz. On the 3rd Saturday of each month, the ranch hosts a community workday, followed by a potluck supper and a barn dance with a caller. \u003c/p>\n\u003cp>A fun outing for families is Marin Organic's Monday afternoon \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/08/the-glean-team/\">Glean Team\u003c/a>. Each week, a different organic farm in Marin lets locals pick through their already-harvested fields for not-quite-as-pretty (but just as delicious) produce. The boxes of fresh, local veggies are distributed directly to schools in Marin. Afterward, gleaners can pick a round for themselves. (You'd be surprised what kids will eat when they've picked it themselves--especially if they've gotten good & muddy in the process.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/strawberry-jam500.jpg\" alt=\"strawberry jam\" title=\"strawberry jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20854\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can It, Brine It, Carve It\u003c/strong>\u003c/p>\n\u003cp>Would-be urban homesteaders have a lot of choices these days. Longing to swap out the Heinz's for your own homemade ketchup and pickles? Then the folks at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> have a workshop for you. (And for the truly serious among you, there's \"Advanced Jam,\" prerequisite required.)\u003c/p>\n\u003cp>Charmed by winter's citrus, but afraid of ending up with sticky clementine soup or Meyer-lemon jello blocks? Put yourself in the knowledgeable hands of \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">June Taylor\u003c/a>, the British-born queen of marmalades. No one in the Bay Area takes fruit work as seriously (or finds it as fascinating) as Taylor does. At $200 per person, her small, hands-on classes are pricey, but her intelligent, carefully structured how-tos will forever take the guesswork out of your canning.\u003c/p>\n\u003cp>Prefer salami to jellies? The nose-to-tail classes in butchery and meat preservation at \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> will expose your sexy inner butcher. Get on their mailing list to sign up for a class; they sell out fast. (Classes are offered in both their Napa and their Hayes Valley locations.)\u003c/p>\n\u003cp>In Bernal Heights, \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's\u003c/a> offers monthly \"Butchery for Adults\" and \"Advanced Butchery\" classes, as well as classes in trussing, carving, and curing. \u003c/p>\n\u003cp>\u003cstrong>...Then Talk About It\u003c/strong>\u003c/p>\n\u003cp>What do we talk about when we talk about food? Everything from the eco-sustainability of small-scale meat production to the history of heirloom apples has become food for thought lately. If you're curious as to what the Bay Area's farmers, writers, makers and thinkers are thinking about, check out the calendars at \u003ca href=\"http://civileats.com/category/take-action/kitchen-table-talks-take-action/\">Kitchen Table Talks\u003c/a> and \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>. Both offer an intriguing roster of thought-provoking events, talks, and panel discussions. \u003c/p>\n\u003cp>At \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, performances, artists' presentations, and gallery talks are often preceded by a communal meal in the old mess hall. Sometimes, however, the meal itself is the event, as local or visiting artists and chefs come together to get inspired by the palette of the windswept, (supposedly) ghost-ridden landscape of the Marin Headlands, using mostly local and mostly organic produce, meats, and fish as their medium. Have more time than money? \u003ca href=\"http://www.headlands.org/article.asp?key=32\">Volunteers\u003c/a> are often needed to help in the kitchen, set up, serve, and clean up. \u003c/p>\n\u003cp>Elsewhere in Marin, the \u003ca href=\"http://www.malt.org/help/volunteer.php\">Marin Agricultural Land Trust (MALT)\u003c/a>, which works to preserve farmland in Marin while educating the public about conservation, is currently accepting volunteers for its two training sessions in January and February. The training will include trips to farmers, ranchers, and dairy farmers in the area. \u003c/p>\n\u003cp>\u003cstrong>...And Give Back\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The holidays may be over, but the need at local food banks, soup kitchens, and food pantries remains just as strong. Find out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/26/your-quick-guide-to-holiday-volunteering-in-the-bay-area/\">when, where, and how to help\u003c/a>, now that the Thanksgiving-to-Christmas volunteer crush has subsided. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/thewildtable.jpg\" alt=\"The Wild Table\" title=\"The Wild Table\" width=\"362\" height=\"500\" class=\"alignnone size-full wp-image-18990\">\u003c/a>\u003c/p>\n\u003cp>In the Napa Valley, Connie Green has been foraging for mushrooms, berries, greens and much more since the early 1970s -- and she's made quite a business out of it by selling her bounty to some of California's very best restaurants.\u003c/p>\n\u003cp>Host \u003ca href=\"http://www.californiareport.org/archive/R201011191630/c\">Scott Shafer sat down with Connie Green\u003c/a> to talk about the new book she's written with chef Sarah Scott, called \"\u003ca href=\"http://www.amazon.com/Wild-Table-Seasonal-Foraged-Recipes/dp/0670022268\">The Wild Table\u003c/a>.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201011191630c.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Recipe:\u003c/strong> \u003ca href=\"http://u.s.kqed.org/2010/11/19/recipepersimmonpudding.pdf\">Persimmon Pudding With Brandy Hard Sauce\u003c/a> [pdf]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/baker500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/baker500.jpg\" alt=\"baker at Eat Real Festival\" title=\"baker at Eat Real Festival\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16582\">\u003c/a>\u003cbr>\n\u003cem>Mike Zakowski of The Baker\u003c/em>\u003c/p>\n\u003cp>Will 2010 be the year we all learn to love the goat? You could have easily drawn that conclusion during this weekend's \u003ca href=\"http://www.eatrealfest.org\">Eat Real Festival\u003c/a> in Oakland's Jack London Square. Peer over the rapt capacity crowd squeezed thigh to thigh across rings of haybales: it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">Dave the Butcher\u003c/a> from Avedano's, taking apart a skinned whole goat joint by joint and offering cooking advice on every part from shank to tongue. \u003c/p>\n\u003cp>Over by the square's historic log cabin, hold out your taco-smelling fingers to be sniffed by the posse of nonchalant urban goats, corralled ankle-deep in hay as they (and their pendulous, hairy udders) wait for the hands-on milking demonstration. Stroll past the pupusa and popsicle stands to the crush around \u003ca href=\"http://www.laloos.com/\">Laloo's\u003c/a>, where smiling young women dole out goat's-milk ice cream at $5 a cup. Or take a long, smooth swallow of \u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey & Goat's\u003c/a> Mendocino Syrah, crafted by Berkeley winemakers Tracey and Jared Brandt. \u003c/p>\n\u003cp>Anywhere else, this much goaty goodness would qualify as a bona fide celebration of all things caprine. But at the massive \u003ca href=\"http://twitter.com/eatrealfest\">Eat Real Festival\u003c/a>, these goats on the hoof and on the hook were just one gustatory, backyard-livestock trend among many. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chickcoop500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chickcoop500.jpg\" alt=\"chicken coop\" title=\"chicken coop\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16584\">\u003c/a>\u003cbr>\n\u003cem>Ken Kirkland of Woolly Egg Ranch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Considering adding a few chickens to the tomatoes and zucchini in your garden? Mario Klip of \u003ca href=\"http://www.hollandhenhouses.com/\">Holland Hen Houses\u003c/a> had three elegant chicken chateaux set up near the goats, each filled with a clucking, pecking selection of common and heritage breeds from Marin's \u003ca href=\"http://fibershed.wordpress.com/2010/07/21/an-afternoon-at-wooly-egg-ranch/\">Woolly Egg Ranch\u003c/a>. Also on display: a egg box packed with dozens of eggs, each from a different type of chicken, shells representing every shade of white, ecru, champagne, toast, seafoam and turquoise. \u003c/p>\n\u003cp>Curious about bees? Talk to the folks at the \u003ca href=\"http://www.sfbee.org/beekeeping.html\">SF Beekeepers' Association\u003c/a>, buy a jar of city honey, or just get mesmerized by the glass-fronted hive rife with squirming, humming bees. \u003c/p>\n\u003cp>Or perhaps you just want to put your toaster oven to work as in-house coffee roaster; no problem, here's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James Freeman of Blue Bottle\u003c/a> to tell you how to do it, as easy as \"throwing a weenie on the grill.\" Gardening, beer-brewing, pickle-making: all the \u003cem>au courant\u003c/em> urban homesteading skills were being served up by local experts on this breezy, blue-sky day. \u003c/p>\n\u003cp>Of course, to many, the seed-saving demos, jam competitions, fermentation workshops and kiddie cooking contests were just icing on a big, fat, curried, hot-sauced, kimchee-piled fusion taco of street-food tastiness. Because, of course, the heart (or belly) of the Eat Real beast is found in the mobile food offerings, dished out for five bucks or less from row after row of booths, carts, and trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/crowds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/crowds500.jpg\" alt=\"crowd at eat real festival\" title=\"crowd at eat real festival\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16586\">\u003c/a>\u003cbr>\n\u003cem>Crowds on Saturday\u003c/em>\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">discovered last year\u003c/a>, the only way to fill your belly (and make a dent in the dozens and dozens of multi-culti offerings) was to run a recon team, supplying those waiting in the extra-lengthy lines with provisions from the less trafficked carts. It was common to see lines stretching 40, 50 folks deep or more, with half the line already holding plates of sliders, buns, or tacos from their previous queue. \u003c/p>\n\u003cp>There were countless ways to eat something open-faced and taco-ish, or rolled and burrito-ish, from \u003ca href=\"http://twitter.com/NamuSF\">Namu's\u003c/a> seaweed-based, daikon-laced Korean tacos to \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>'s chicken tikka masala wraps (made not with naan but rather tortillas from La Palma) and newbie \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread's\u003c/a> Mediterranean-inspired, pita-like rounds piled with carrot-hazelnut pâté and beet salad with orange vinaigrette. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gerardspaella500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gerardspaella500.jpg\" alt=\"gerards paella\" title=\"gerards paella\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16588\">\u003c/a>\u003cbr>\n\u003cem>Gerard's Paella\u003c/em>\u003c/p>\n\u003cp>But if you searched around a little, you could find shorter lines for things off the beaten track of meat n' dough. Like the delectable, mussel-topped paella scooped from the pond-sized pans of Gerard's Paella, or \u003ca href=\"http://radioafricakitchen.com/\">Radio Africa & Kitchen's\u003c/a> succulent saffron-gold shrimp with peppers-and-corn salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/radioafrica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/radioafrica500.jpg\" alt=\"radio africa\" title=\"radio africa\" width=\"500\" height=\"488\" class=\"alignnone size-full wp-image-16581\">\u003c/a>\u003cbr>\n\u003cem>Chalkboard Menu at Radio Africa & Kitchen\u003c/em>\u003c/p>\n\u003cp>The tag-teams of local farms and local chefs in the Farmstand Cookstand booths produced some of the festival's prettiest and most seasonal dishes, like flaky peach and almond galettes (with Frog Hollow Farm organic fruit) made by Robert Dorsey III, of the Oakland Museum's upcoming \u003ca href=\"http://museumca.org/amenities\">Blue Oak\u003c/a> cafe, or Nicole Lobue's peach-and-arugula salads, sourced from Abeni Ramsey's City Girl Farms and Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dorsey500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dorsey500.jpg\" alt=\"dorsey\" title=\"dorsey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16587\">\u003c/a>\u003cbr>\n\u003cem>Robert Dorsey III of Blue Oak\u003c/em>\u003c/p>\n\u003cp>\u003cem>The Eat Real Festival continues on Sun., 8/29 from 10:30am-5:30pm in Jack London Square, Oakland.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chalkbord500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chalkbord500.jpg\" alt=\"chalkboard eat it. make it. grow it\" title=\"chalkboard eat it. make it. grow it\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16583\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Goats, chickens, bees, home coffee roasting, Korean tacos, a paella pan as big as a waterbed: the Eat Real Festival returns to Jack London Square to celebrate the joys of street food and DIY urban living. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/baker500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/baker500.jpg\" alt=\"baker at Eat Real Festival\" title=\"baker at Eat Real Festival\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16582\">\u003c/a>\u003cbr>\n\u003cem>Mike Zakowski of The Baker\u003c/em>\u003c/p>\n\u003cp>Will 2010 be the year we all learn to love the goat? You could have easily drawn that conclusion during this weekend's \u003ca href=\"http://www.eatrealfest.org\">Eat Real Festival\u003c/a> in Oakland's Jack London Square. Peer over the rapt capacity crowd squeezed thigh to thigh across rings of haybales: it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">Dave the Butcher\u003c/a> from Avedano's, taking apart a skinned whole goat joint by joint and offering cooking advice on every part from shank to tongue. \u003c/p>\n\u003cp>Over by the square's historic log cabin, hold out your taco-smelling fingers to be sniffed by the posse of nonchalant urban goats, corralled ankle-deep in hay as they (and their pendulous, hairy udders) wait for the hands-on milking demonstration. Stroll past the pupusa and popsicle stands to the crush around \u003ca href=\"http://www.laloos.com/\">Laloo's\u003c/a>, where smiling young women dole out goat's-milk ice cream at $5 a cup. Or take a long, smooth swallow of \u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey & Goat's\u003c/a> Mendocino Syrah, crafted by Berkeley winemakers Tracey and Jared Brandt. \u003c/p>\n\u003cp>Anywhere else, this much goaty goodness would qualify as a bona fide celebration of all things caprine. But at the massive \u003ca href=\"http://twitter.com/eatrealfest\">Eat Real Festival\u003c/a>, these goats on the hoof and on the hook were just one gustatory, backyard-livestock trend among many. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chickcoop500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chickcoop500.jpg\" alt=\"chicken coop\" title=\"chicken coop\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16584\">\u003c/a>\u003cbr>\n\u003cem>Ken Kirkland of Woolly Egg Ranch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Considering adding a few chickens to the tomatoes and zucchini in your garden? Mario Klip of \u003ca href=\"http://www.hollandhenhouses.com/\">Holland Hen Houses\u003c/a> had three elegant chicken chateaux set up near the goats, each filled with a clucking, pecking selection of common and heritage breeds from Marin's \u003ca href=\"http://fibershed.wordpress.com/2010/07/21/an-afternoon-at-wooly-egg-ranch/\">Woolly Egg Ranch\u003c/a>. Also on display: a egg box packed with dozens of eggs, each from a different type of chicken, shells representing every shade of white, ecru, champagne, toast, seafoam and turquoise. \u003c/p>\n\u003cp>Curious about bees? Talk to the folks at the \u003ca href=\"http://www.sfbee.org/beekeeping.html\">SF Beekeepers' Association\u003c/a>, buy a jar of city honey, or just get mesmerized by the glass-fronted hive rife with squirming, humming bees. \u003c/p>\n\u003cp>Or perhaps you just want to put your toaster oven to work as in-house coffee roaster; no problem, here's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James Freeman of Blue Bottle\u003c/a> to tell you how to do it, as easy as \"throwing a weenie on the grill.\" Gardening, beer-brewing, pickle-making: all the \u003cem>au courant\u003c/em> urban homesteading skills were being served up by local experts on this breezy, blue-sky day. \u003c/p>\n\u003cp>Of course, to many, the seed-saving demos, jam competitions, fermentation workshops and kiddie cooking contests were just icing on a big, fat, curried, hot-sauced, kimchee-piled fusion taco of street-food tastiness. Because, of course, the heart (or belly) of the Eat Real beast is found in the mobile food offerings, dished out for five bucks or less from row after row of booths, carts, and trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/crowds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/crowds500.jpg\" alt=\"crowd at eat real festival\" title=\"crowd at eat real festival\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16586\">\u003c/a>\u003cbr>\n\u003cem>Crowds on Saturday\u003c/em>\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">discovered last year\u003c/a>, the only way to fill your belly (and make a dent in the dozens and dozens of multi-culti offerings) was to run a recon team, supplying those waiting in the extra-lengthy lines with provisions from the less trafficked carts. It was common to see lines stretching 40, 50 folks deep or more, with half the line already holding plates of sliders, buns, or tacos from their previous queue. \u003c/p>\n\u003cp>There were countless ways to eat something open-faced and taco-ish, or rolled and burrito-ish, from \u003ca href=\"http://twitter.com/NamuSF\">Namu's\u003c/a> seaweed-based, daikon-laced Korean tacos to \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>'s chicken tikka masala wraps (made not with naan but rather tortillas from La Palma) and newbie \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread's\u003c/a> Mediterranean-inspired, pita-like rounds piled with carrot-hazelnut pâté and beet salad with orange vinaigrette. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gerardspaella500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gerardspaella500.jpg\" alt=\"gerards paella\" title=\"gerards paella\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16588\">\u003c/a>\u003cbr>\n\u003cem>Gerard's Paella\u003c/em>\u003c/p>\n\u003cp>But if you searched around a little, you could find shorter lines for things off the beaten track of meat n' dough. Like the delectable, mussel-topped paella scooped from the pond-sized pans of Gerard's Paella, or \u003ca href=\"http://radioafricakitchen.com/\">Radio Africa & Kitchen's\u003c/a> succulent saffron-gold shrimp with peppers-and-corn salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/radioafrica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/radioafrica500.jpg\" alt=\"radio africa\" title=\"radio africa\" width=\"500\" height=\"488\" class=\"alignnone size-full wp-image-16581\">\u003c/a>\u003cbr>\n\u003cem>Chalkboard Menu at Radio Africa & Kitchen\u003c/em>\u003c/p>\n\u003cp>The tag-teams of local farms and local chefs in the Farmstand Cookstand booths produced some of the festival's prettiest and most seasonal dishes, like flaky peach and almond galettes (with Frog Hollow Farm organic fruit) made by Robert Dorsey III, of the Oakland Museum's upcoming \u003ca href=\"http://museumca.org/amenities\">Blue Oak\u003c/a> cafe, or Nicole Lobue's peach-and-arugula salads, sourced from Abeni Ramsey's City Girl Farms and Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dorsey500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dorsey500.jpg\" alt=\"dorsey\" title=\"dorsey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16587\">\u003c/a>\u003cbr>\n\u003cem>Robert Dorsey III of Blue Oak\u003c/em>\u003c/p>\n\u003cp>\u003cem>The Eat Real Festival continues on Sun., 8/29 from 10:30am-5:30pm in Jack London Square, Oakland.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chalkbord500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chalkbord500.jpg\" alt=\"chalkboard eat it. make it. grow it\" title=\"chalkboard eat it. make it. grow it\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16583\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\" alt=\"gleaners\" title=\"gleaners\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15900\">\u003c/a>\u003c/p>\n\u003cp>Anyone who's ever browsed through the baskets of \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a> or \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a> knows what beautiful greens look like. Bunches of taut, brilliantly verdant kale and chard, each leaf perfectly ruffled or puckered, turgid and bright, rustling together crisp as taffeta or a new dollar bill. \u003c/p>\n\u003cp>Such perfection is no mean feat for an organic farm, where insidious leaf-miners and flea beetles (to name just two of a whole host of burrowing, munching hungry creatures who have a greedy lust for chard and arugula unmatched by even Alice Waters) can turn a row of gorgeous leaves into hole-punched eyelet overnight. Strong plants, good soil, a lot of attention, companion plantings that feed beneficial bugs--all these help. But so does accepting that your crop is always going to be on a bell curve, and not every leaf can be above average. \u003c/p>\n\u003cp>Of course, restaurant chefs (and the picky shoppers paying top dollar at Ferry Plaza) want perfection. Providing impeccable produce year after year has made the reputation of these local farms. But what happens to all the delectable but not-quite-gorgeous-enough stuff? \u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, it's showing up on the plates of those who need it most: active, hungry, growing kids. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/seedholders/4821590679/in/set-72157624442410811/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-crime500.jpg\" alt=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" title=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15393\">\u003c/a>\u003cbr>\n\u003cem>Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\u003c/em>\u003c/p>\n\u003cp>What do you do when someone willfully destroys hundreds of thousands of hard-working, plant-pollinating, food-making creatures? Creatures that you'd raised and nurtured yourself in your backyard, then brought over to live in a community growing space, where they would be a living educational installation, a buzzing, honey-making science lesson for anyone curious about the very useful life cycle of the domestic honeybee? \u003c/p>\n\u003cp>At San Francisco's \u003ca href=\"http://www.hayesvalleyfarm.com\">Hayes Valley Farm\u003c/a>, where earlier this week an unknown person purposefully sprayed pesticide into the entrance holes of the farm's two beehives, the deliberate destruction of so many healthy, thriving bees was a particular blow to the hives' manager, Karen Peteros. \u003c/p>\n\u003cp>Peteros, a former president of the San Francisco Beekeepers' Association, recently co-founded \u003ca href=\"http://www.sfbeecause.org\">SF Bee-Cause\u003c/a>, a non-profit organization geared towards charitable, educational work with bees. (Her partner in the venture is Cameo Wood, founder of \u003ca href=\"http://www.hmsbeekeeper.com\"> Her Majesty's Secret Beekeeper\u003c/a>), the Mission's only apiary-supply store.) \u003c/p>\n\u003cp>The hives at Hayes Valley Farm hives were intended to be the cornerstone of a hands-on, seasonally-focused series of classes for everyone: established urban beekeepers, curious novices, science-minded kids, anyone, who, as Peteros put it, \"wants to get their face into a hive (while protected by a bee suit, of course)!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's really no place to do hands-on bee education in the city,\" said Peteros last Thursday afternoon, as she and a helper scraped and scooped handfuls of the dead bees into buckets. \"Nowhere that you can have the experience of going through a whole year in the life of the hive.\" A hands-on honey extraction class was planned for next month, after which the hives' honey would be sold as a fund-raiser for SF Bee-Cause. \"We wanted to send a message that there's a place for bees in the urban environment, that pollinators are a good thing, not something to be afraid of.\"\u003c/p>\n\u003cp>Indeed, there's a big difference between mild-mannered honeybees, their equally placid native-bee brethren, and aggressive hornets and wasps. Skinny and shiny, with narrow, neon-yellow-and-black stripes, wasps and hornets are the stingers that ruin your picnic, horning in on your baloney and fruit punch. They eat meat, love sweets, and will sting repeatedly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/edibleoffice/4823418391/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-comb500.jpg\" alt=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" title=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15395\">\u003c/a>\u003cbr>\n\u003cem>Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\u003c/em>\u003c/p>\n\u003cp>Honeybees, on the other hand, have rounded bodies that are fuzzy and golden-striped. They eat nothing but pollen and nectar; even the most icing-piled cupcake is of no interest. Stinging anything but another bee means certain death, so they sting only as a last resort. In general, only a small number of protective guard bees directly in front of the hive have any motivation to sting. And even more importantly, they are a crucial part of our ecosystem. One third of all food plants that we eat depend on insect pollination. Even the smallest backyard garden is more fruitful when it's planted with pollinator-friendly flowers. \u003c/p>\n\u003cp>Before bringing in the hives, says farm co-founder Jay Rosenberg, the farm's founders attended many community and neighborhood association meetings, hoping to educate the surrounding neighbors. Rosenberg and Peteros both note that there was one person in the neighborhood who seemed to have an irrational fear and hostility to the idea of bees on the property. But with no hard evidence, they can't point a finger, although a police investigation is ongoing. \u003c/p>\n\u003cp>Right now, they're focusing on moving forward. A memorial is planned as part of this Sunday's usual volunteer workday at the farm. There will be something like a wake for the dead bees, and an open forum for friends of the farm to express their feelings and make suggestions. \"People here have developed an affection for the bees. This will give people a chance to vent,\" any anger or frustration they may have, although Peteros hopes to keep the mood geared towards kindness and the need for education. She'll be bringing a gallon of honey to share, made by the \"mother hive\" that spawned the farm's bees.\u003c/p>\n\u003cp>\"We're going to give the empty hive boxes to our Art Guild to decorate, to make public art for future hives,\" Peteros says, before picking up a frame that's glowing amber in the late-afternoon sun. \"Look at all that beautiful pollen,\" she says, pointing out the rows of golden-tan cells ringed with milky, wax-capped honey. In one corner, somehow, a brand-new bee is being born, her curled torso struggling out of a tiny wax-walled cell. \u003c/p>\n\u003cp>Will bees come back to the farm? Peteros isn't sure. While the farm is fenced, it's still open space. Bees need free access to the outdoors, so enclosing them in a locked shed isn't really an option. Still, Peteros has hope. \u003c/p>\n\u003cp>\"We're trying to turn this into something positive, make it an opportunity to do some educating en masse,\" says Peteros. \"Everyone that learns something about bees as a result of this can become a bee ambassador.\" \u003c/p>\n\u003cp>\u003cstrong>Bee Power Granola \u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811832384/kqedorg-20\">Honey: from Flower to Table\u003c/a> by Stephanie Rosenbaum\u003cbr>\nMakes approximately 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups old-fashioned rolled oats\u003cbr>\n3/4 cup slivered almonds\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon cinnamon, or to taste\u003cbr>\n¼ teaspoon nutmeg, freshly grated if possible\u003cbr>\n¼ cup flax seeds\u003cbr>\n1/2 cup hulled sunflower or pumpkin seeds\u003cbr>\n1/2 cup canola oil\u003cbr>\n1/2 cup honey\u003cbr>\n1 1/4 cups raisins, dried blueberries, dried cherries, or chopped dried apricots\u003cbr>\n2 tablespoons bee pollen, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 325ºF. Stir oats, almonds, salt, spices, flax seeds, and sunflower or pumpkin seeds together. Add oil and honey, stirring until mixture is thoroughly coated.\u003c/p>\n\u003cp>2. Spread mixture in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until golden brown, 30-40 minutes. \u003c/p>\n\u003cp>3. Remove from oven, stir in dried fruit and bee pollen, if using, and let cool. Store in an airtight container. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For more information or to make a donation, go to \u003ca href=\"http://www.hayesvalleyfarm.com/blog.html\">Hayes Valley Farm\u003c/a>. A memorial for the bees will be held as part of Sunday's volunteer workday, 12:30-4:30pm on Sunday, July 25. A class on Honey Bee Basics will be offered at 10am on Aug. 1. The farm is located at 450 Laguna St at Fell in San Francisco.\u003c/em>\u003c/p>\n\n",
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"excerpt": "\"We're trying to turn this into something positive,\" says Karen Peteros, the founder of SF Bee-Cause, whose hives at the Hayes Valley Farm were recently sprayed with pesticide, killing all bees inside. Her hope? Creating a network of \"bee ambassadors\" who can do education and outreach all around the city, showing that there's a place for bees in the city, and that supporting pollinators is a good thing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/seedholders/4821590679/in/set-72157624442410811/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-crime500.jpg\" alt=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" title=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15393\">\u003c/a>\u003cbr>\n\u003cem>Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\u003c/em>\u003c/p>\n\u003cp>What do you do when someone willfully destroys hundreds of thousands of hard-working, plant-pollinating, food-making creatures? Creatures that you'd raised and nurtured yourself in your backyard, then brought over to live in a community growing space, where they would be a living educational installation, a buzzing, honey-making science lesson for anyone curious about the very useful life cycle of the domestic honeybee? \u003c/p>\n\u003cp>At San Francisco's \u003ca href=\"http://www.hayesvalleyfarm.com\">Hayes Valley Farm\u003c/a>, where earlier this week an unknown person purposefully sprayed pesticide into the entrance holes of the farm's two beehives, the deliberate destruction of so many healthy, thriving bees was a particular blow to the hives' manager, Karen Peteros. \u003c/p>\n\u003cp>Peteros, a former president of the San Francisco Beekeepers' Association, recently co-founded \u003ca href=\"http://www.sfbeecause.org\">SF Bee-Cause\u003c/a>, a non-profit organization geared towards charitable, educational work with bees. (Her partner in the venture is Cameo Wood, founder of \u003ca href=\"http://www.hmsbeekeeper.com\"> Her Majesty's Secret Beekeeper\u003c/a>), the Mission's only apiary-supply store.) \u003c/p>\n\u003cp>The hives at Hayes Valley Farm hives were intended to be the cornerstone of a hands-on, seasonally-focused series of classes for everyone: established urban beekeepers, curious novices, science-minded kids, anyone, who, as Peteros put it, \"wants to get their face into a hive (while protected by a bee suit, of course)!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's really no place to do hands-on bee education in the city,\" said Peteros last Thursday afternoon, as she and a helper scraped and scooped handfuls of the dead bees into buckets. \"Nowhere that you can have the experience of going through a whole year in the life of the hive.\" A hands-on honey extraction class was planned for next month, after which the hives' honey would be sold as a fund-raiser for SF Bee-Cause. \"We wanted to send a message that there's a place for bees in the urban environment, that pollinators are a good thing, not something to be afraid of.\"\u003c/p>\n\u003cp>Indeed, there's a big difference between mild-mannered honeybees, their equally placid native-bee brethren, and aggressive hornets and wasps. Skinny and shiny, with narrow, neon-yellow-and-black stripes, wasps and hornets are the stingers that ruin your picnic, horning in on your baloney and fruit punch. They eat meat, love sweets, and will sting repeatedly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/edibleoffice/4823418391/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-comb500.jpg\" alt=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" title=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15395\">\u003c/a>\u003cbr>\n\u003cem>Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\u003c/em>\u003c/p>\n\u003cp>Honeybees, on the other hand, have rounded bodies that are fuzzy and golden-striped. They eat nothing but pollen and nectar; even the most icing-piled cupcake is of no interest. Stinging anything but another bee means certain death, so they sting only as a last resort. In general, only a small number of protective guard bees directly in front of the hive have any motivation to sting. And even more importantly, they are a crucial part of our ecosystem. One third of all food plants that we eat depend on insect pollination. Even the smallest backyard garden is more fruitful when it's planted with pollinator-friendly flowers. \u003c/p>\n\u003cp>Before bringing in the hives, says farm co-founder Jay Rosenberg, the farm's founders attended many community and neighborhood association meetings, hoping to educate the surrounding neighbors. Rosenberg and Peteros both note that there was one person in the neighborhood who seemed to have an irrational fear and hostility to the idea of bees on the property. But with no hard evidence, they can't point a finger, although a police investigation is ongoing. \u003c/p>\n\u003cp>Right now, they're focusing on moving forward. A memorial is planned as part of this Sunday's usual volunteer workday at the farm. There will be something like a wake for the dead bees, and an open forum for friends of the farm to express their feelings and make suggestions. \"People here have developed an affection for the bees. This will give people a chance to vent,\" any anger or frustration they may have, although Peteros hopes to keep the mood geared towards kindness and the need for education. She'll be bringing a gallon of honey to share, made by the \"mother hive\" that spawned the farm's bees.\u003c/p>\n\u003cp>\"We're going to give the empty hive boxes to our Art Guild to decorate, to make public art for future hives,\" Peteros says, before picking up a frame that's glowing amber in the late-afternoon sun. \"Look at all that beautiful pollen,\" she says, pointing out the rows of golden-tan cells ringed with milky, wax-capped honey. In one corner, somehow, a brand-new bee is being born, her curled torso struggling out of a tiny wax-walled cell. \u003c/p>\n\u003cp>Will bees come back to the farm? Peteros isn't sure. While the farm is fenced, it's still open space. Bees need free access to the outdoors, so enclosing them in a locked shed isn't really an option. Still, Peteros has hope. \u003c/p>\n\u003cp>\"We're trying to turn this into something positive, make it an opportunity to do some educating en masse,\" says Peteros. \"Everyone that learns something about bees as a result of this can become a bee ambassador.\" \u003c/p>\n\u003cp>\u003cstrong>Bee Power Granola \u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811832384/kqedorg-20\">Honey: from Flower to Table\u003c/a> by Stephanie Rosenbaum\u003cbr>\nMakes approximately 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups old-fashioned rolled oats\u003cbr>\n3/4 cup slivered almonds\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon cinnamon, or to taste\u003cbr>\n¼ teaspoon nutmeg, freshly grated if possible\u003cbr>\n¼ cup flax seeds\u003cbr>\n1/2 cup hulled sunflower or pumpkin seeds\u003cbr>\n1/2 cup canola oil\u003cbr>\n1/2 cup honey\u003cbr>\n1 1/4 cups raisins, dried blueberries, dried cherries, or chopped dried apricots\u003cbr>\n2 tablespoons bee pollen, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 325ºF. Stir oats, almonds, salt, spices, flax seeds, and sunflower or pumpkin seeds together. Add oil and honey, stirring until mixture is thoroughly coated.\u003c/p>\n\u003cp>2. Spread mixture in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until golden brown, 30-40 minutes. \u003c/p>\n\u003cp>3. Remove from oven, stir in dried fruit and bee pollen, if using, and let cool. Store in an airtight container. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For more information or to make a donation, go to \u003ca href=\"http://www.hayesvalleyfarm.com/blog.html\">Hayes Valley Farm\u003c/a>. A memorial for the bees will be held as part of Sunday's volunteer workday, 12:30-4:30pm on Sunday, July 25. A class on Honey Bee Basics will be offered at 10am on Aug. 1. The farm is located at 450 Laguna St at Fell in San Francisco.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chickens, Eggs, & Southern Corn Pudding",
"title": "Chickens, Eggs, & Southern Corn Pudding",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\" alt=\"Egg Basket\" title=\"Egg Basket\" width=\"500\" height=\"477\" class=\"alignnone size-full wp-image-15029\">\u003c/a>\u003c/p>\n\u003cp>It's 7am here in Novato, time to walk across the creek (summer dry now, except for a puddle or two under the rocks) and feed the goats and chickens. These last few weeks have been a country-living idyll, if you can call a mere 15-minute drive from an on-ramp to 101 the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\" alt=\"Free Range Chicken\" title=\"Free Range Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15031\">\u003c/a>\u003c/p>\n\u003cp>But the neighbors have horses, the only sounds at night are peacocks moaning and dogs barking, and across the creek and the little meadow is a former donkey stable turned goat-and-henhouse, home to two young goats, Teddy and Lila, each about the size of a spaniel, and 9 plump hens--4 blonde and bosomy Buff Orpingtons, 3 glossy Rhode Island Reds, and 2 perky little bantam Brahmas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\" alt=\"Goats\" title=\"Goats\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15033\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chickens tolerate the goats, since their presence involves the appearance of tasty sweet hay and goat chow twice a day. Teddy and Lila, meanwhile, accept life with a mess of clucking, pecking birds underfoot as perfectly normal. Right now, they spend a lot of time bending their little goat brains into figuring out how to get into the enclosure where the feed tubs are kept. It's wood-walled, locked and chicken-wired at every opening, but that hasn't stopped them from poking and butting at every opportunity. \u003c/p>\n\u003cp>So far, living near these chickens has opened my wannabe urban-farmer eyes-- and ears. Chickens are noisy, even when there's no rooster around. Hens will cackle, call, chirp and just downright yell their feathered little heads off when they feel like it, 6am and your sweet dreams be damned. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\" alt=\"Chicken Nest\" title=\"Chicken Nest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15035\">\u003c/a>\u003c/p>\n\u003cp>The look in a hen's eye when one approaches her in her nest could drill holes in a diamond. I know egg baskets lined with cheerful gingham dish towels do not exist in nature, but any hen worth her salt will know exactly what you're up to when you come sidling up to her, little basket slung casually over one wrist. One more step and I'll shoot, she seems to say, and so far I haven't be brave enough to put her glare to the test. \u003c/p>\n\u003cp>There's already 2 dozen eggs in the fridge as it is, half left by the owners and half this week's haul. Some are white and dainty, others big and brown, but all are delicious as only new-laid eggs from happy hens can be. \u003c/p>\n\u003cp>The yolks stand up and shout, bright yellow ringed by a thick, nearly aspic-like white. Hard-boiled, they're nearly impossible to peel--too fresh. But scrambled, poached, fried sunny-side up, they make getting crowed out of bed at first light seem worth it. \u003c/p>\n\u003cp>Naturally, with the eggs of 9 happy layers at my disposal, challah, quiches, and custards of all sorts are looking pretty good. \u003c/p>\n\u003cp>For something made with not much more than milk, cream, eggs, and corn, corn pudding has many variations, most of which hark back to the South. There are simple, silky puddings, trembling and delicate as a Japanese \u003ca href=\"http://en.wikipedia.org/wiki/Chawanmushi\">chawanmushi\u003c/a>, baked in a water bath to cook the custard gently and evenly. There are brawny ones, made with cornmeal (or, more likely, Jiffy cornbread mix) like spoonbread, kissing cousin to a corn muffin. Some are spicy with jalapeno and pepper cheese, others sweet with sugar. \u003c/p>\n\u003cp>Growing up, my mother made it the way her mother did: custardy and simple, baked in a white souffle dish and dusted with paprika for color. Sometimes she separated the eggs, first sauteeing some onion and red pepper in the butter, stirring in the flour then adding the milk and cream, bubbling it into a creamy white sauce. The egg yolks were whisked and tempered with a little sauce, then stirred into the sauce and cooked until thickened. The egg whites were beaten to drooping peaks, then quickly folded in and popped into a hot oven. Puffed and golden, this was no mere corn pudding but a puffed and golden corn souffle. Either way, served with broiled lemon chicken and a salad of ripe tomatoes dabbed with mayonnaise and fresh basil, these were eggs that tasted of summer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Corn Pudding\u003c/strong>\u003cbr>\nGetting the pan of hot water into the oven without splashing (and burning) yourself is the one hurdle to using a bain-marie. The easiest trick? Bring a kettle of water to a boil. Preheat your oven. Put your pudding dish inside a larger baking pan (there should be at least an inch of room all around the dish) and place it on the oven rack. Using the kettle, pour hot water into the baking pan so it comes about halfway up your pudding dish. Slide rack carefully back into the oven, taking care not to slosh yourself.\u003c/p>\n\u003cp>When pudding is done, remove dish to a cooling rack or trivet. Leave the water-filled baking pan in the oven until cool, then remove. \u003c/p>\n\u003cp>\u003cstrong>Serves: 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tbsp butter, melted\u003cbr>\n1 tbsp flour\u003cbr>\n1/2 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n4 ears corn, or enough to make approximately 2 cups corn kernels\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup half-and-half\u003cbr>\n4 eggs, preferably from happy hens\u003cbr>\na few pinches of sugar (optional)\u003cbr>\na few pinches of cayenne pepper or a few dashes of hot sauce, optional\u003cbr>\nPaprika\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. \u003c/p>\n\u003cp>2. Grate each ear of corn across the large holes of a box grater until all the kernels and milk are off the cob. Or, cut kernels off cob with a sharp knife and pulse a few times in a food processor to make a lumpy puree. \u003c/p>\n\u003cp>3. Whisk corn, flour, and salt together. \u003c/p>\n\u003cp>4. Whisk eggs well and add to corn mixture along with milk and cream. Whisk in pepper, hot pepper, and sugar if desired. Lightly grease a 6-cup ceramic souffle-type dish. Pour corn mixture into dish.\u003c/p>\n\u003cp>5. Place a baking pan large enough to accommodate the baking dish onto the oven rack. Put baking dish inside pan, and fill pan with hot water to come halfway up the dish.\u003c/p>\n\u003cp>6. Bake for 35 to 45 minutes, until top is golden brown and a knife inserted in the center comes out clean. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Let cool for at least 10 minutes before serving. Like most custard-based dishes, this tastes best when eating warm rather than hot. \u003c/p>\n\n",
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"excerpt": "What do you do when you've suddenly got 9 cackling, egg-laying hens under your protection for two balmy weeks in July? Make Southern corn pudding, of course, the silkiest, sweetest taste of summer imaginable. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/eggbasket500.jpg\" alt=\"Egg Basket\" title=\"Egg Basket\" width=\"500\" height=\"477\" class=\"alignnone size-full wp-image-15029\">\u003c/a>\u003c/p>\n\u003cp>It's 7am here in Novato, time to walk across the creek (summer dry now, except for a puddle or two under the rocks) and feed the goats and chickens. These last few weeks have been a country-living idyll, if you can call a mere 15-minute drive from an on-ramp to 101 the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken500.jpg\" alt=\"Free Range Chicken\" title=\"Free Range Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15031\">\u003c/a>\u003c/p>\n\u003cp>But the neighbors have horses, the only sounds at night are peacocks moaning and dogs barking, and across the creek and the little meadow is a former donkey stable turned goat-and-henhouse, home to two young goats, Teddy and Lila, each about the size of a spaniel, and 9 plump hens--4 blonde and bosomy Buff Orpingtons, 3 glossy Rhode Island Reds, and 2 perky little bantam Brahmas. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/goats500.jpg\" alt=\"Goats\" title=\"Goats\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15033\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chickens tolerate the goats, since their presence involves the appearance of tasty sweet hay and goat chow twice a day. Teddy and Lila, meanwhile, accept life with a mess of clucking, pecking birds underfoot as perfectly normal. Right now, they spend a lot of time bending their little goat brains into figuring out how to get into the enclosure where the feed tubs are kept. It's wood-walled, locked and chicken-wired at every opening, but that hasn't stopped them from poking and butting at every opportunity. \u003c/p>\n\u003cp>So far, living near these chickens has opened my wannabe urban-farmer eyes-- and ears. Chickens are noisy, even when there's no rooster around. Hens will cackle, call, chirp and just downright yell their feathered little heads off when they feel like it, 6am and your sweet dreams be damned. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicknest500.jpg\" alt=\"Chicken Nest\" title=\"Chicken Nest\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15035\">\u003c/a>\u003c/p>\n\u003cp>The look in a hen's eye when one approaches her in her nest could drill holes in a diamond. I know egg baskets lined with cheerful gingham dish towels do not exist in nature, but any hen worth her salt will know exactly what you're up to when you come sidling up to her, little basket slung casually over one wrist. One more step and I'll shoot, she seems to say, and so far I haven't be brave enough to put her glare to the test. \u003c/p>\n\u003cp>There's already 2 dozen eggs in the fridge as it is, half left by the owners and half this week's haul. Some are white and dainty, others big and brown, but all are delicious as only new-laid eggs from happy hens can be. \u003c/p>\n\u003cp>The yolks stand up and shout, bright yellow ringed by a thick, nearly aspic-like white. Hard-boiled, they're nearly impossible to peel--too fresh. But scrambled, poached, fried sunny-side up, they make getting crowed out of bed at first light seem worth it. \u003c/p>\n\u003cp>Naturally, with the eggs of 9 happy layers at my disposal, challah, quiches, and custards of all sorts are looking pretty good. \u003c/p>\n\u003cp>For something made with not much more than milk, cream, eggs, and corn, corn pudding has many variations, most of which hark back to the South. There are simple, silky puddings, trembling and delicate as a Japanese \u003ca href=\"http://en.wikipedia.org/wiki/Chawanmushi\">chawanmushi\u003c/a>, baked in a water bath to cook the custard gently and evenly. There are brawny ones, made with cornmeal (or, more likely, Jiffy cornbread mix) like spoonbread, kissing cousin to a corn muffin. Some are spicy with jalapeno and pepper cheese, others sweet with sugar. \u003c/p>\n\u003cp>Growing up, my mother made it the way her mother did: custardy and simple, baked in a white souffle dish and dusted with paprika for color. Sometimes she separated the eggs, first sauteeing some onion and red pepper in the butter, stirring in the flour then adding the milk and cream, bubbling it into a creamy white sauce. The egg yolks were whisked and tempered with a little sauce, then stirred into the sauce and cooked until thickened. The egg whites were beaten to drooping peaks, then quickly folded in and popped into a hot oven. Puffed and golden, this was no mere corn pudding but a puffed and golden corn souffle. Either way, served with broiled lemon chicken and a salad of ripe tomatoes dabbed with mayonnaise and fresh basil, these were eggs that tasted of summer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cornpudding500.jpg\" alt=\"Corn Pudding\" title=\"Corn Pudding\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15037\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Corn Pudding\u003c/strong>\u003cbr>\nGetting the pan of hot water into the oven without splashing (and burning) yourself is the one hurdle to using a bain-marie. The easiest trick? Bring a kettle of water to a boil. Preheat your oven. Put your pudding dish inside a larger baking pan (there should be at least an inch of room all around the dish) and place it on the oven rack. Using the kettle, pour hot water into the baking pan so it comes about halfway up your pudding dish. Slide rack carefully back into the oven, taking care not to slosh yourself.\u003c/p>\n\u003cp>When pudding is done, remove dish to a cooling rack or trivet. Leave the water-filled baking pan in the oven until cool, then remove. \u003c/p>\n\u003cp>\u003cstrong>Serves: 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tbsp butter, melted\u003cbr>\n1 tbsp flour\u003cbr>\n1/2 tsp salt\u003cbr>\nfreshly ground pepper\u003cbr>\n4 ears corn, or enough to make approximately 2 cups corn kernels\u003cbr>\n1 cup whole milk\u003cbr>\n1/2 cup half-and-half\u003cbr>\n4 eggs, preferably from happy hens\u003cbr>\na few pinches of sugar (optional)\u003cbr>\na few pinches of cayenne pepper or a few dashes of hot sauce, optional\u003cbr>\nPaprika\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. \u003c/p>\n\u003cp>2. Grate each ear of corn across the large holes of a box grater until all the kernels and milk are off the cob. Or, cut kernels off cob with a sharp knife and pulse a few times in a food processor to make a lumpy puree. \u003c/p>\n\u003cp>3. Whisk corn, flour, and salt together. \u003c/p>\n\u003cp>4. Whisk eggs well and add to corn mixture along with milk and cream. Whisk in pepper, hot pepper, and sugar if desired. Lightly grease a 6-cup ceramic souffle-type dish. Pour corn mixture into dish.\u003c/p>\n\u003cp>5. Place a baking pan large enough to accommodate the baking dish onto the oven rack. Put baking dish inside pan, and fill pan with hot water to come halfway up the dish.\u003c/p>\n\u003cp>6. Bake for 35 to 45 minutes, until top is golden brown and a knife inserted in the center comes out clean. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Let cool for at least 10 minutes before serving. Like most custard-based dishes, this tastes best when eating warm rather than hot. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">\u003cimg class=\"alignnone\" title=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/group500.jpg\" alt=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" width=\"500\" height=\"335\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">Food & Wine This Week:\u003c/a>\u003cbr>\nCity and suburban residents who want fresh eggs, milk and produce are raising animals, poultry and bees in their yards. Leslie and her guests, Oakland-based urban farmer and author \u003cstrong>Novella Carpenter\u003c/strong>, and \u003cstrong>Rebecca Katz\u003c/strong> with San Francisco Animal Care and Control, look at a growing trend -- backyard farming in urban areas.\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO:\u003c/strong>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=DjS3oNqUp7s\u003c/p>\n\u003cp>\u003cstrong>VIEW SLIDESHOW:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts and Websites:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">Goat-Curious? Take Urban Goats 101 with Novella Carpenter\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/kqed-forum-novella-carpenter-farm-city/\">KQED Forum: Novella Carpenter's \"Farm City\"\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgov2.org/index.aspx?page=942\">City & County of San Francisco: Animal Care and Control\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/30/a-tomato-grows-on-capp-street/\">A Tomato Grows on Capp Street\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">\u003cimg class=\"alignnone\" title=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/group500.jpg\" alt=\"Novella Carpenter, Rebecca Katz and Leslie Sbrocco\" width=\"500\" height=\"335\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226565/d\">Food & Wine This Week:\u003c/a>\u003cbr>\nCity and suburban residents who want fresh eggs, milk and produce are raising animals, poultry and bees in their yards. Leslie and her guests, Oakland-based urban farmer and author \u003cstrong>Novella Carpenter\u003c/strong>, and \u003cstrong>Rebecca Katz\u003c/strong> with San Francisco Animal Care and Control, look at a growing trend -- backyard farming in urban areas.\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO:\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DjS3oNqUp7s'\n title='//www.youtube.com/embed/DjS3oNqUp7s'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>VIEW SLIDESHOW:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts and Websites:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">Goat-Curious? Take Urban Goats 101 with Novella Carpenter\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/kqed-forum-novella-carpenter-farm-city/\">KQED Forum: Novella Carpenter's \"Farm City\"\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgov2.org/index.aspx?page=942\">City & County of San Francisco: Animal Care and Control\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/30/a-tomato-grows-on-capp-street/\">A Tomato Grows on Capp Street\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/novella-goat.jpg\" alt=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" title=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-13562\">\u003cbr>\nMother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an \u003ca href=\"http://www.biofueloasis.com/?page_id=7#urban_farm_class\">Urban Goats 101\u003c/a> class at the \u003ca href=\"http://www.biofueloasis.com/\">BioFuel Oasis\u003c/a>.\u003c/p>\n\u003cp>The BioFuel Oasis is a worker-owned cooperative in Berkeley specializing in ASTM quality biodiesel made from recycled vegetable oil. In addition to supplying BioFuel, they offer urban farming classes in Beekeeping, Raising Chickens & Ducks, Basic Vegetable Fermenting, Raising Milking Goats and other DIY pursuits. \u003c/p>\n\u003cp>Novella Carpenter, an Oakland-based urban farmer (\u003ca href=\"http://ghosttownfarm.wordpress.com/%20\">GhostTown Farm\u003c/a>), owner/worker at BioFuel Oasis, and author of \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of An Urban Farmer\u003c/a> teaches like she writes. Her casual yet methodical approach contains hints of dark humor sprinkled lightly with four letter words. Learning to raise goats in the ghetto had been an iterative process -- there was no definitive \"urban goat manual\" and the lessons learned from owning other city farm animals (chickens, ducks, turkeys, rabbits, pigs) didn't necessarily translate. Throughout the class, Novella shared her methodology along with lists of essential information to raise milking goats in an urban environment. Clearly the need for guidance in urban farming provided inspiration for teaching this class and writing the much needed general manual, \u003cstrong>The Essential Urban Farmer\u003c/strong>, Novella's forthcoming book.\u003c/p>\n\u003cp>I love a good class handout and Novella's 8-page Goat 101 packet was extremely informative and well-organized. It opened with this sobering statement: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Warning:\u003c/strong> No one should enter into goat husbandry without full knowledge that goat ownership is an all-engrossing hobby that will suck up your time and money.\u003c/p>\u003c/blockquote>\n\u003cp>She covered legal issues; dispelled goat myths; described different types and breeds of goats; provided a list of essential housing and caretaking necessities; and shared how to buy, breed, and milk goats.\u003c/p>\n\u003col>\nHere are some goaty reality factors that might stop you from responding to a \u003ca href=\"http://sfbay.craigslist.org/search/grd?query=goats%20\">Craigslist ad\u003c/a> on a whim:\n\u003cli>\nTo keep milking goats lactating they need to be bred annually. So, that means you are also a goat breeder and need to deal with stud services, birthing and (goat) kids.\u003c/li>\n\u003cli>\u003ca href=\"http://fiascofarm.com/goats/buck-wether-info.htm\">Male goats stink\u003c/a> and it is illegal to own them in Berkeley. If your goat gives birth to a male kid you will need to have a plan how to deal with him. Selling, giving away or eating are your basic options.\u003c/li>\n\u003cli>Goats don't like to be alone so you need to have at least two females, ideally three. (Berkeley law allows only two female goats per household. \u003ca href=\"http://library.municode.com/index.aspx?clientId=16308&stateId=5&stateName=California%20\">Oakland law\u003c/a> was only specific about goats not being raised on properties occupied by apartments, hotels or in a business district. \u003ca href=\"http://library.municode.com/index.aspx?clientId=14136&stateId=5&stateName=California%20\">San Francisco law\u003c/a> was only specific about goats not being used for animal sacrifice but did cite a limitation of four small animals total.)\u003c/li>\n\u003cli>Dogs and goats are natural enemies (however, goats and chickens are compatible)\u003c/li>\n\u003cli>\"Goats are not lawnmowers. Many a person has been disappointed when they brought their goats home and expected them to trim the grass, and instead the goats denuded the shrubs and trees first....But the main feed for your goat should always be hay.\"\u003c/li>\n\u003cli>Be prepared to spend $500-600 for a good quality milking doe.\u003c/li>\n\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157624084498472&tags=goats,urbanfarming\" frameborder=\"0\" width=\"700\" height=\"700\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>After the didactic lecture plus Q&A we moved into the experiential goat-handling portion of the class. Blue-eyed Milky Way and bearded Orla May entered the space and brushing and hoof trimming was demonstrated and practiced. Novella went through the motions of demonstrating milking technique but her milker goat Bebe was off getting \u003ca href=\"http://en.wikipedia.org/wiki/Goat\">\"freshened\"\u003c/a> so she was not available for an actual milking demo. That was my only disappointment. I was hoping to witness actual goat milking and possibly have a hands-on experience and tasting. However, taking photos and interacting with these unfamiliar and extremely cute creatures was quite a thrill. \u003c/p>\n\u003cp>The folks attending the class ranged from goat owners to goat-curious. The class was 3 hours long, cost $30 and was kept to a comfortable size so all participants wanting to handle the goats had easy access. Novella brought samples of her own GhostTown Farm goat cheese for tasting and briefly discussed goat milk products. A great class to follow this general introduction would be \"How-To make Goat Milk Cheese, Yogurt and Kefir.\"\u003c/p>\n\u003cp>Novella will be teaching this \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">class again on Sunday, June 20th from 9:30am to 12:30pm\u003c/a>. It will be taught at a house with a backyard so there is more natural space for the goats to wander around. If you are even slightly goat-curious I recommend attending, but register ASAP because her classes sell out quickly. \u003c/p>\n\u003c/ol>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/novella-goat.jpg\" alt=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" title=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-13562\">\u003cbr>\nMother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an \u003ca href=\"http://www.biofueloasis.com/?page_id=7#urban_farm_class\">Urban Goats 101\u003c/a> class at the \u003ca href=\"http://www.biofueloasis.com/\">BioFuel Oasis\u003c/a>.\u003c/p>\n\u003cp>The BioFuel Oasis is a worker-owned cooperative in Berkeley specializing in ASTM quality biodiesel made from recycled vegetable oil. In addition to supplying BioFuel, they offer urban farming classes in Beekeeping, Raising Chickens & Ducks, Basic Vegetable Fermenting, Raising Milking Goats and other DIY pursuits. \u003c/p>\n\u003cp>Novella Carpenter, an Oakland-based urban farmer (\u003ca href=\"http://ghosttownfarm.wordpress.com/%20\">GhostTown Farm\u003c/a>), owner/worker at BioFuel Oasis, and author of \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of An Urban Farmer\u003c/a> teaches like she writes. Her casual yet methodical approach contains hints of dark humor sprinkled lightly with four letter words. Learning to raise goats in the ghetto had been an iterative process -- there was no definitive \"urban goat manual\" and the lessons learned from owning other city farm animals (chickens, ducks, turkeys, rabbits, pigs) didn't necessarily translate. Throughout the class, Novella shared her methodology along with lists of essential information to raise milking goats in an urban environment. Clearly the need for guidance in urban farming provided inspiration for teaching this class and writing the much needed general manual, \u003cstrong>The Essential Urban Farmer\u003c/strong>, Novella's forthcoming book.\u003c/p>\n\u003cp>I love a good class handout and Novella's 8-page Goat 101 packet was extremely informative and well-organized. It opened with this sobering statement: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Warning:\u003c/strong> No one should enter into goat husbandry without full knowledge that goat ownership is an all-engrossing hobby that will suck up your time and money.\u003c/p>\u003c/blockquote>\n\u003cp>She covered legal issues; dispelled goat myths; described different types and breeds of goats; provided a list of essential housing and caretaking necessities; and shared how to buy, breed, and milk goats.\u003c/p>\n\u003col>\nHere are some goaty reality factors that might stop you from responding to a \u003ca href=\"http://sfbay.craigslist.org/search/grd?query=goats%20\">Craigslist ad\u003c/a> on a whim:\n\u003cli>\nTo keep milking goats lactating they need to be bred annually. 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(Berkeley law allows only two female goats per household. \u003ca href=\"http://library.municode.com/index.aspx?clientId=16308&stateId=5&stateName=California%20\">Oakland law\u003c/a> was only specific about goats not being raised on properties occupied by apartments, hotels or in a business district. \u003ca href=\"http://library.municode.com/index.aspx?clientId=14136&stateId=5&stateName=California%20\">San Francisco law\u003c/a> was only specific about goats not being used for animal sacrifice but did cite a limitation of four small animals total.)\u003c/li>\n\u003cli>Dogs and goats are natural enemies (however, goats and chickens are compatible)\u003c/li>\n\u003cli>\"Goats are not lawnmowers. Many a person has been disappointed when they brought their goats home and expected them to trim the grass, and instead the goats denuded the shrubs and trees first....But the main feed for your goat should always be hay.\"\u003c/li>\n\u003cli>Be prepared to spend $500-600 for a good quality milking doe.\u003c/li>\n\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157624084498472&tags=goats,urbanfarming\" frameborder=\"0\" width=\"700\" height=\"700\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>After the didactic lecture plus Q&A we moved into the experiential goat-handling portion of the class. Blue-eyed Milky Way and bearded Orla May entered the space and brushing and hoof trimming was demonstrated and practiced. 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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/group500a.jpg\" alt=\"Stephanie Rosenbaum, Mary Risley, Leslie Sbrocco\" title=\"Stephanie Rosenbaum, Mary Risley, Leslie Sbrocco\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12901\">\u003cbr>\nWith a nod to Earth Month, \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226561/d\">Food and Wine This Week\u003c/a> looks at urban gardens emerging in San Francisco, and rides along with Food Runners as they pick up leftover food for distribution to those in need. \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and Mary Risley, founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a> -- an organization who's mission is to help alleviate hunger in San Francisco, to help prevent waste and to help create community.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=PWHQLHMMiog\u003c/p>\n\u003cp> \u003cstrong>Related Posts and Websites:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.foodrunners.org/\">Food Runners website\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners and Urban Gardens\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">Edible Gardening with Planting Justice\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/06/a-pigeon-in-every-cart-wading-through-food-waste-in-california/\">A Pigeon in Every Cart: Wading Through Food Waste in California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2010/04/29/littlecitygarden.DTL&type=food\">Little City Gardens makes a go of urban agriculture in San Francisco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.gardenfortheenvironment.org/\">Garden for the Environment\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thefreefarm.org/\">The Free Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://freefarmstand.org/\">Free Farm Stand\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://producetothepeople.org/\">Produce to the People\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mural-freefarm500.jpg\" alt=\"Mural at Free Farm by Leanne C. Miller\" title=\"Mural at Free Farm by Leanne C. Miller\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12799\">\u003cbr>\n\u003cem>From graffiti to mural at Free Farm\u003c/em>\u003c/p>\n\u003cp>In a place as densely populated as the Bay Area, one person's bright idea can make a big impact. Just ask Mary Risley, owner of \u003ca href=\"http://www.tantemarie.com\">Tante Marie's Cooking School\u003c/a> and the founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a>. As a cooking teacher, Risley loved being part of San Francisco's vibrant food culture. But she also knew that part of the price of perfection for the city's restaurants, bakeries, cafes, and cooking schools was a willingness to toss anything that wasn't 100% great. Which meant a lot of food--good quality, clean, unused but not sellable--was filling up a lot of dumpsters at the end of every business day.\u003c/p>\n\u003cp>With the city's ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), how could such food get out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry. \u003c/p>\n\u003cp>Looking for a way to start giving back to the city that had nourished her and supported her business, Risley went first to the SF Food Bank, but realized she wanted to be doing a lot more than packing bags of canned goods. So the Food Bank got her in touch with Daily Bread, an organization in Berkeley run by Carolyn North, which picked up unused food and spread it around to the city's homeless shelters and crisis centers. She asked North if she could start a similar organization across the bay, and North agreed, so long as she changed the name. So in 1987, Risley started Food Runners, a nonprofit dedicated to feeding the hungry by reducing food waste. \u003c/p>\n\u003cp>As a businesswoman, Risley wanted to make Food Runners into a professional, easy-to-use system that would be simple and mutually beneficial for both businesses and service organizations. 23 years later, Food Runners relies on a network of 250 volunteers who pick up excess usable food from over 400 sites every weekday, from every type of place from small cafes and big hotels to local schools and corporate cafeterias. The food is delivered by volunteers' car and the company's refrigerated truck to shelters and neighborhood food pantries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623804632613&tags=urbangardens\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>When I managed a cafe in the Ferry Building, I knew that all I had to do was box up our extra pastries at the end of every day. The next morning, a cheerful volunteer would show up, pick up the boxes and sign off on my tax-deductible tally sheet. Later that day, those pastries, made with organic ingredients and fruit from a local family farm, might be feeding parents and kids at a drop-in center for homeless families, or adding a little bit of sweetness to a seniors' lunch.\u003c/p>\n\u003cp>There are other ways to turn waste into resources. The easiest way to start? Drop that banana peel into your green bin. One banana peel multiplied by over 700,000 residents in San Francisco alone means that many tons of food waste (everything from that four-day-old hunk of burrito at the back of the fridge to orange peels and onion skins) are diverted from the waste stream every day via the city's green-waste bins. All that stinky stuff goes to \u003ca href=\"http://www.jepsonprairieorganics.com/\">Jepson Prairie Organics\u003c/a>, a composting facility near Vacaville. Over the course of about 30 days, it's transformed into high-quality compost that's ready for use by local farms, nurseries, and vineyards.\u003c/p>\n\u003cp>Or, what about starting from the very beginning, and growing more food from scratch right here in the city? Even in cities as highly populated as San Francisco, Oakland, and Berkeley, a surprisingly amount of arable land is still available. Just look at the \u003ca href=\"http://www.thefreefarm.org\">Free Farm\u003c/a>, which was started on a vacant lot at Gough and Eddy Streets in January of this year. \u003c/p>\n\u003cp>Pastor Megan Rohrer, a young Lutheran pastor who works with a variety of homeless communities around the city as the executive director of\u003ca href=\"http://www.welcomeministry.org\"> Welcome Ministry\u003c/a>, wanted to expand the work she was doing, going from feeding the hungry of San Francisco to growing food for those same communities. The St. Paulus Lutheran church was willing to offer an empty lot it owned to her and a dedicated community of volunteers to make a garden.\u003c/p>\n\u003cp>Meanwhile Tree, a longtime food-justice activist and community gardener as well as the founder of the Mission's popular \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>, was looking for a place to grow more local food to supply the farmstand. Once Megan's church connections met Tree's gardening expertise, the Free Farm was born. With grants from the Mesa Foundation along with several local Episcopal and Lutheran churches, plus a whole lot of wheelbarrow-pushing volunteer labor, the weedy lot has undergone an astonishing transformation. \u003c/p>\n\u003cp>What was once a trash-strewn, needle-littered eyesore that neighbors called \"The Pit\" is now a welcoming, mural-lined space full of neatly mounded raised beds planted with salad mix, potatoes, beans, broccoli and lettuce. Bricks salvaged from the St. Paulus church (which stood on the space before burning down in 1995) now form strawberry beds on the hillside and a winding spiral bed planted with flowers, herbs, and vegetables. Cold frames and a newly built greenhouse are filled with trays of tiny seedlings, everything from kale to tomatoes to marigolds started from seeds donated by church communities across the country. Bright garden-themed murals by local artist Leanne C. Miller cover the concrete wall on the west side, and there are plans to bring more artists and sculptors into the garden to create site-specific works. \u003c/p>\n\u003cp>Volunteers get down and dirty every Wednesday and Saturday from 10am to 2pm, building infrastructure, hauling mulch, manure and compost, planting seedlings, waterings, and more. A volunteer-made vegan lunch, often featuring produce harvested from the garden, is shared by all. Volunteers will also share in the harvest, with excess supplying the Free Farmstand (Rohrer hopes to establish another neighborhood Free Farmstand on the site) as well as providing fresh local produce for twice-weekly homeless dinners organized by Welcome. (For more information on Welcome's additional garden projects around the Bay Area, go to\u003ca href=\"http://www.urbanshare.org\"> Urban Share\u003c/a>.)\u003c/p>\n\u003cp>At the educational \u003ca href=\"http://www.gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset, weekend workshops teach everything from composting basics to chicken husbandry. Want to spread the word? If you're a San Francisco resident, you can sign up for a three-month gardening and compost educator program that will give you all the necessary tools to teach the basics of urban green gardening and composting. Just want to do a little digging? Volunteer days are Wednesday and Saturdays, 10am to 3pm, with pizza from nearby Arizmendi Bakery to share. The garden's also a great place to get ideas for your own backyard. Organized by concept, there are examples of low-water gardens, native plants, edibles, and more. \u003c/p>\n\u003cp>In association with the SF Parks Trust, the Garden for the Environment is also offering \u003ca href=\"http://www.parksportal.com/EventDetail/tabid/58/eventid/10230/locid/0/orgid/2/dateid/46376/Default.aspx\">Garden City\u003c/a>, a three-part class on creating an urban farm or community garden, on May 2nd, 9th, and 16th. Topics include locating and identifying available land, working with the city to get the proper permits, building a community of volunteers, and the horticultural nuts and bolts of productive edible gardening and landscaping. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And finally, don't forget about what's growing in your own backyard. Want to turn your lawn into a food forest? Check out a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">blog post\u003c/a> about how a week (and a bunch of friends and neighbors) transformed one Oakland bungalow, thanks to the help of permaculture designers \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a>. \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> and \u003ca href=\"http://producetothepeople.org/\">Produce for the People\u003c/a> can help you find, glean or distribute excess fruit in your neighborhood. Got extra lemons or loquats? Don't waste them, share them!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mural-freefarm500.jpg\" alt=\"Mural at Free Farm by Leanne C. Miller\" title=\"Mural at Free Farm by Leanne C. Miller\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12799\">\u003cbr>\n\u003cem>From graffiti to mural at Free Farm\u003c/em>\u003c/p>\n\u003cp>In a place as densely populated as the Bay Area, one person's bright idea can make a big impact. Just ask Mary Risley, owner of \u003ca href=\"http://www.tantemarie.com\">Tante Marie's Cooking School\u003c/a> and the founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a>. As a cooking teacher, Risley loved being part of San Francisco's vibrant food culture. But she also knew that part of the price of perfection for the city's restaurants, bakeries, cafes, and cooking schools was a willingness to toss anything that wasn't 100% great. Which meant a lot of food--good quality, clean, unused but not sellable--was filling up a lot of dumpsters at the end of every business day.\u003c/p>\n\u003cp>With the city's ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), how could such food get out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry. \u003c/p>\n\u003cp>Looking for a way to start giving back to the city that had nourished her and supported her business, Risley went first to the SF Food Bank, but realized she wanted to be doing a lot more than packing bags of canned goods. So the Food Bank got her in touch with Daily Bread, an organization in Berkeley run by Carolyn North, which picked up unused food and spread it around to the city's homeless shelters and crisis centers. She asked North if she could start a similar organization across the bay, and North agreed, so long as she changed the name. So in 1987, Risley started Food Runners, a nonprofit dedicated to feeding the hungry by reducing food waste. \u003c/p>\n\u003cp>As a businesswoman, Risley wanted to make Food Runners into a professional, easy-to-use system that would be simple and mutually beneficial for both businesses and service organizations. 23 years later, Food Runners relies on a network of 250 volunteers who pick up excess usable food from over 400 sites every weekday, from every type of place from small cafes and big hotels to local schools and corporate cafeterias. The food is delivered by volunteers' car and the company's refrigerated truck to shelters and neighborhood food pantries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623804632613&tags=urbangardens\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>When I managed a cafe in the Ferry Building, I knew that all I had to do was box up our extra pastries at the end of every day. The next morning, a cheerful volunteer would show up, pick up the boxes and sign off on my tax-deductible tally sheet. Later that day, those pastries, made with organic ingredients and fruit from a local family farm, might be feeding parents and kids at a drop-in center for homeless families, or adding a little bit of sweetness to a seniors' lunch.\u003c/p>\n\u003cp>There are other ways to turn waste into resources. The easiest way to start? Drop that banana peel into your green bin. One banana peel multiplied by over 700,000 residents in San Francisco alone means that many tons of food waste (everything from that four-day-old hunk of burrito at the back of the fridge to orange peels and onion skins) are diverted from the waste stream every day via the city's green-waste bins. All that stinky stuff goes to \u003ca href=\"http://www.jepsonprairieorganics.com/\">Jepson Prairie Organics\u003c/a>, a composting facility near Vacaville. Over the course of about 30 days, it's transformed into high-quality compost that's ready for use by local farms, nurseries, and vineyards.\u003c/p>\n\u003cp>Or, what about starting from the very beginning, and growing more food from scratch right here in the city? Even in cities as highly populated as San Francisco, Oakland, and Berkeley, a surprisingly amount of arable land is still available. Just look at the \u003ca href=\"http://www.thefreefarm.org\">Free Farm\u003c/a>, which was started on a vacant lot at Gough and Eddy Streets in January of this year. \u003c/p>\n\u003cp>Pastor Megan Rohrer, a young Lutheran pastor who works with a variety of homeless communities around the city as the executive director of\u003ca href=\"http://www.welcomeministry.org\"> Welcome Ministry\u003c/a>, wanted to expand the work she was doing, going from feeding the hungry of San Francisco to growing food for those same communities. The St. Paulus Lutheran church was willing to offer an empty lot it owned to her and a dedicated community of volunteers to make a garden.\u003c/p>\n\u003cp>Meanwhile Tree, a longtime food-justice activist and community gardener as well as the founder of the Mission's popular \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>, was looking for a place to grow more local food to supply the farmstand. Once Megan's church connections met Tree's gardening expertise, the Free Farm was born. With grants from the Mesa Foundation along with several local Episcopal and Lutheran churches, plus a whole lot of wheelbarrow-pushing volunteer labor, the weedy lot has undergone an astonishing transformation. \u003c/p>\n\u003cp>What was once a trash-strewn, needle-littered eyesore that neighbors called \"The Pit\" is now a welcoming, mural-lined space full of neatly mounded raised beds planted with salad mix, potatoes, beans, broccoli and lettuce. Bricks salvaged from the St. Paulus church (which stood on the space before burning down in 1995) now form strawberry beds on the hillside and a winding spiral bed planted with flowers, herbs, and vegetables. Cold frames and a newly built greenhouse are filled with trays of tiny seedlings, everything from kale to tomatoes to marigolds started from seeds donated by church communities across the country. Bright garden-themed murals by local artist Leanne C. Miller cover the concrete wall on the west side, and there are plans to bring more artists and sculptors into the garden to create site-specific works. \u003c/p>\n\u003cp>Volunteers get down and dirty every Wednesday and Saturday from 10am to 2pm, building infrastructure, hauling mulch, manure and compost, planting seedlings, waterings, and more. A volunteer-made vegan lunch, often featuring produce harvested from the garden, is shared by all. Volunteers will also share in the harvest, with excess supplying the Free Farmstand (Rohrer hopes to establish another neighborhood Free Farmstand on the site) as well as providing fresh local produce for twice-weekly homeless dinners organized by Welcome. (For more information on Welcome's additional garden projects around the Bay Area, go to\u003ca href=\"http://www.urbanshare.org\"> Urban Share\u003c/a>.)\u003c/p>\n\u003cp>At the educational \u003ca href=\"http://www.gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset, weekend workshops teach everything from composting basics to chicken husbandry. Want to spread the word? If you're a San Francisco resident, you can sign up for a three-month gardening and compost educator program that will give you all the necessary tools to teach the basics of urban green gardening and composting. Just want to do a little digging? Volunteer days are Wednesday and Saturdays, 10am to 3pm, with pizza from nearby Arizmendi Bakery to share. The garden's also a great place to get ideas for your own backyard. Organized by concept, there are examples of low-water gardens, native plants, edibles, and more. \u003c/p>\n\u003cp>In association with the SF Parks Trust, the Garden for the Environment is also offering \u003ca href=\"http://www.parksportal.com/EventDetail/tabid/58/eventid/10230/locid/0/orgid/2/dateid/46376/Default.aspx\">Garden City\u003c/a>, a three-part class on creating an urban farm or community garden, on May 2nd, 9th, and 16th. Topics include locating and identifying available land, working with the city to get the proper permits, building a community of volunteers, and the horticultural nuts and bolts of productive edible gardening and landscaping. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, don't forget about what's growing in your own backyard. Want to turn your lawn into a food forest? Check out a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">blog post\u003c/a> about how a week (and a bunch of friends and neighbors) transformed one Oakland bungalow, thanks to the help of permaculture designers \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a>. \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> and \u003ca href=\"http://producetothepeople.org/\">Produce for the People\u003c/a> can help you find, glean or distribute excess fruit in your neighborhood. Got extra lemons or loquats? Don't waste them, share them!\u003c/p>\n\n\u003c/div>\u003c/p>",
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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. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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