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"content": "\u003cp>For years, the backyard of Christina Vickory and Sally Carter's Oakland bungalow was just that: a nominally-green space with a scraggly lawn shaded by a few overgrown trees--a huge loquat, a sprawling pineapple guava, a peach tree that rarely fruited--and backed by a wall drooping with ivy and some aggressively thorny, spiderwebby blackberry vines. There was a nice deck, good for the occasional summer beers and barbecue, but otherwise, the yard was just there, edged by a wide concrete driveway that ran alongside the house towards a small, stand-alone garage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/side_before300.jpg\" alt=\"Side before Planting Justice renovation. Photo by Sally Carter.\" title=\"Side before Planting Justice renovation. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12589\">\u003cbr>\n\u003cem>Side of house before Planting Justice renovation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>The front yard wasn't much better, just a square of lawn plus a couple of overgrown rhododendrons, a camellia, and too much evidence that some local feral cats were enjoying the dirt more than the plants (or the owners) were. \u003c/p>\n\u003cp>All that changed over Easter weekend. Early that Saturday morning, Gavin Raders, Haleh Zandi, and Andrew Chahrour of \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a> arrived in a pickup truck and dumped a ton of sweet-smelling fir-chip mulch and a ton of compost in the parking space outside the house. Along with the compost and mulch came slabs of redwood (recycled from an old barn) for planters, piles of rock and used brick for walls and paths, lengths of PVC pipe and hose to channel laundry and bathtub runoff into a tree-watering greywater system, and finally, dozens and dozens of fruit trees, vegetable starts, berry bushes, herbs, and flowers. \u003c/p>\n\u003cp> A disused yard was about to become a year-round food forest, and what was once not much of anything was going to start producing a whole lot of everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But first, there was a whole lot of digging, hauling, and drilling to be done. The crew, old friends of Vickory and Carter's, were all women in their 40s, lured by the promise of \"eating off the farm\" once the garden was up and running. The first task? Building a raised bed along what was once the driveway, backed with wood slats, edged in with rocks and filled in with compost. Besides providing some 60 square feet of growing space, the heavy mulching alongside promised to cure the area's flooding problem by soaking up excess rain runoff from the roof and drain spouts. (A foot-deep catchment hole, filled in with mulch, was dug out right at the edge of the drain spout.) \u003c/p>\n\u003cp>By the time I arrived, the crew was busy ferrying rocks from truck to wheelbarrow to driveway. Once the rock wall was laid, we scooped, pushed, and dumped wheelbarrow after wheelbarrow of compost and mulch. Finally, the fun part: nestling in dozens of plants, from strawberries and bok choy to collards and cilantro. Suddenly, what was once just weedy concrete was the start of a food garden. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed_side300.jpg\" alt=\"Raised bed on side of house. Photo by Sally Carter.\" title=\"Raised bed on side of house. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12593\">\u003cbr>\n\u003cem>Raised bed on side of house. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>It was still only the beginning of a long, sweaty day. Having spent six months as an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC, I knew how heavy a wheelbarrow full of compost gets--not to mention how long it takes to fill up, one shovelful at a time. Luckily, though, this was a crowd of can-do ladies (and butches), so the work got done, brick by brick and spade by spade. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/wheelbarrow500.jpg\" alt=\"planting the garden using a wheelbarrow\" title=\"planting the garden using a wheelbarrow\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12595\">\u003cbr>\n\u003cem>Susie and Heather using the wheelbarrow. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>Vickory, who practices somatic bodywork and Tantric counseling, and Carter, an elementary school teacher, weren't gardeners by nature. For several years, they'd been renting out their Oakland house while living in a high-rise apartment with a pretty view but no green space along Lake Merritt. Once they gave up the apartment and moved back into their house, however, Vickory found herself wondering how they could make their life there more productive and sustainable. Reading books like193339207X \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193339207X/kqedorg-20\">Food Not Lawns\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1603580298/kqedorg-20\">Gaia's Garden\u003c/a>, then hearing local urban farmer Novella Carpenter read from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594202214/kqedorg-20\">Farm City\u003c/a>, her memoir of starting a micro-farm on an abandoned lot in East Oakland, made her look at their backyard in a new way. After all, she and Carter were already paying the mortgage on their green space; they wouldn't have to rely on the hopefully-benign neglect of an absentee landlord or city council. \u003c/p>\n\u003cp>And she liked the holistic concepts embodied in the idea of a permaculture system. It was a lot like Indian ideas of ayurveda, which she had been studying as part of a longtime spiritual practice. You didn't just stick some plants into the dirt, ply them with fertilizer and spray down the weeds and bugs with chemicals; instead, you took a whole-earth, whole-body approach, putting companionable plants together, choosing ornamentals whose nectar-producing flowers would support pollinating bees and wasps, building a whole small but self-sustaining ecosystem in which agriculture followed the dictates of nature, rather than the other way around. \u003c/p>\n\u003cp>At first, the couple planned to set up their edible garden themselves. They got several of their overgrown trees and shrubs heavily pruned back or removed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_before500.jpg\" alt=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" title=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12587\">\u003cbr>\n\u003cem>The yard before the Planting Justice transformation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>Now the yard was sunnier, but the bare spaces felt almost accusatory. \u003ci>OK, tree killer,\u003c/i> they seemed to be saying. \u003ci>Now what? \u003c/i> Then, at a local permaculture class, they met Gavin Raders, co-founder of Planting Justice. \u003c/p>\n\u003cp>A social-justice activist turned permaculture gardener, Raders and his partner Haleh Zandi had recently started \u003ca href=\"http://www.plantingjustice.org/about-us\">Planting Justice\u003c/a> as a non-profit group addressing urban food-security issues, one edible garden at a time. The high price of many permaculture workshops and installations--which pretty much insured access only to well-off, white-collar urbanites--seemed out of whack with permaculture's basic tenants of sustainability and self-sufficiency. Sure, hard-earned skills and knowledge should be valued, but shouldn't they also be shared? Planting Justice would try to do both, by offering garden design, installation, and support at a fair price while using the profits to support similar work in low-income communities. They looked for clients who were willing to become gardeners and partners in the process. The more labor a client could round up, the more affordable the garden installation would be. \u003c/p>\n\u003cp>Once Vickory and Carter heard that the price that they'd pay for their garden would help pay for another affordable garden elsewhere in Oakland, they signed up on the spot. \u003c/p>\n\u003cp>Meanwhile, back in the yard, pieces of salvaged redwood (preferred because it lasts forever and doesn't rot) were being sawed and drilled into long planters shaped to flank the deck. Sunshine that once just heated up a slab of concrete would soon be feeding blueberry bushes, tomatoes, zucchini, and greens. Once the planters were built, more compost comes in. We started the day kidding that Susie, a chiropractor, was just there to drum up new clients. By now, after umpteen wheelbarrow trips, her skills are starting to look pretty appealing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed500.jpg\" alt=\"Planters shaped to flank the decks. Photo by Sally Carter.\" title=\"Planters shaped to flank the decks. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12597\">\u003cbr>\n\u003cem>Planters shaped to flank the decks. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At one p.m., it's time to break for hand-washing and lunch. A couple of zealous stragglers are bullied away from their shovels and brought inside. We clasp hands as Vickory recites a Hindu blessing in Sanskrit, expressing thanks to the earth, the spirits of creation, and all those whose work put the food on our table. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ChristinaGavin500.jpg\" alt=\"Christina and Gavin and the lunch spread.\" title=\"Christina and Gavin and the lunch spread.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12599\">\u003cbr>\n\u003cem>Christina and Gavin and the lunch spread.\u003c/em>\u003c/p>\n\u003cp>Then we dig into hummus and salad (with sugar-snap peas and lettuce brought over from my own community-garden plot), roasted potatoes and carrots, pita bread and quinoa salad, crock-pot chicken, olives and feta, cool iced tea and white sangria, all made by Christina. Andrew, our greywater expert, notes that this is their first garden project not fueled by take-out burritos. The food is fantastic and gets us ready to dig holes for the dozen fruit trees that in a few years will be producing Dapple Dandy pluots, sweet cherries, Pink Lady and Fuji apples, pears and white peaches, mulberries, Meyer lemons and tangerines. \u003c/p>\n\u003cp>Raspberry canes go into a trench of compost behind the garage, next to the compost bin. Once the ivy is stripped from the back fence, it's replaced by thornless blackberry and boysenberry vines, fronted by squat bush beans. Elegant red currant and gooseberry plants go in alongside the trees. A rhubarb crown is planted specifically for me, I'm told, to be turned into pies, compotes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">jam\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/herb_spiral_build500.jpg\" alt=\"Building the herb spiral. Photo by Sally Carter.\" title=\"Building the herb spiral. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12601\">\u003cbr>\n\u003cem>Building the herb spiral. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At the foot of the deck steps, we learn to build an herb spiral, an ingenious way to squeeze a 25-foot strip of plantings into a five-foot-wide circle. Once the circle is marked, we use bricks and a measuring tape to lay out a gentle curve that coils inward in a one-foot-wide spiral. Seven bricks high at the center, it tapers down to three bricks high at the outer edge. Filled with soil and compost, it's planted with a range of culinary and medicinal herbs. Those that like it dry (woody Mediterranean plants like thyme, rosemary, and lavender) go at the top, while thirsty plants like parsley and cilantro go at the bottom. The idea? Water will run down through the soil, leaving the top plants dryer while soaking the lower ones. \u003c/p>\n\u003cp>It's pretty and surprisingly easy to build. Vickory is entranced, and now wants to build spirals for everything. Veggie spirals! Flower spirals! Tree spirals!\u003c/p>\n\u003cp>Finally, by seven p.m, we knock off for the day, toasting our work with beers and aching muscles. The work's nowhere near finished; Easter morning finds a smaller crew out in the rain, still digging and hauling. Although the original plan, including the greywater system, was projected to be in place in only two days, it takes the better part of a week to finish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/grey_h2o_piping300.jpg\" alt=\"Grey water piping. Photo by Sally Carter.\" title=\"Grey water piping. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12603\">\u003cbr>\n\u003cem>Greywater piping. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>The heavy clay soil, lumpy and uneven from all the dirt thrown up and trampled, had to be leveled with more digging. The last piles of mulch and compost have to be brought in off the street. More rocks are hauled in, to build a low wall along the edge of the front yard. Mulch is spread over what was once the front lawn, dotted with native perennials meant to create a living fence for both prettiness and privacy. \u003c/p>\n\u003cp>Exhausted yet satisfied, Vickory and Carter are still a little amazed at the transformation their week-long project has produced. And not just in their yard. As they hauled and dug, new neighbors stopped by to say hello. Old neighbors they'd never met came by, too, offering advice. One man told them that a guy up the street was a beekeeper, and might have honey to swap for vegetables. \u003c/p>\n\u003cp>Looking out at the long, tidy rows of vegetables ready to grow, we think about starting a tiny community supported agriculture (CSA) among the friends who'd helped out, trading weekly bags of vegetables for massages, say. Over bowls of veggie chili brought over by a neighbor, we toast the future of the garden, 3000 square feet of beautiful potential. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_after500.jpg\" alt=\"The yard after the remodel. Photo by Sally Carter.\" title=\"The yard after the remodel. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12605\">\u003cbr>\n\u003cem>The yard after the remodel. Photo by Sally Carter.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What does it take to turn an ordinary Oakland yard into a year-round food forest? Learn how a ton of compost, a ton of mulch, a bunch of good friends, and a team of smart permaculturalists from Planting Justice turn a bungalow's backyard into a land of plenty. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, the backyard of Christina Vickory and Sally Carter's Oakland bungalow was just that: a nominally-green space with a scraggly lawn shaded by a few overgrown trees--a huge loquat, a sprawling pineapple guava, a peach tree that rarely fruited--and backed by a wall drooping with ivy and some aggressively thorny, spiderwebby blackberry vines. There was a nice deck, good for the occasional summer beers and barbecue, but otherwise, the yard was just there, edged by a wide concrete driveway that ran alongside the house towards a small, stand-alone garage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/side_before300.jpg\" alt=\"Side before Planting Justice renovation. Photo by Sally Carter.\" title=\"Side before Planting Justice renovation. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12589\">\u003cbr>\n\u003cem>Side of house before Planting Justice renovation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>The front yard wasn't much better, just a square of lawn plus a couple of overgrown rhododendrons, a camellia, and too much evidence that some local feral cats were enjoying the dirt more than the plants (or the owners) were. \u003c/p>\n\u003cp>All that changed over Easter weekend. Early that Saturday morning, Gavin Raders, Haleh Zandi, and Andrew Chahrour of \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a> arrived in a pickup truck and dumped a ton of sweet-smelling fir-chip mulch and a ton of compost in the parking space outside the house. Along with the compost and mulch came slabs of redwood (recycled from an old barn) for planters, piles of rock and used brick for walls and paths, lengths of PVC pipe and hose to channel laundry and bathtub runoff into a tree-watering greywater system, and finally, dozens and dozens of fruit trees, vegetable starts, berry bushes, herbs, and flowers. \u003c/p>\n\u003cp> A disused yard was about to become a year-round food forest, and what was once not much of anything was going to start producing a whole lot of everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, there was a whole lot of digging, hauling, and drilling to be done. The crew, old friends of Vickory and Carter's, were all women in their 40s, lured by the promise of \"eating off the farm\" once the garden was up and running. The first task? Building a raised bed along what was once the driveway, backed with wood slats, edged in with rocks and filled in with compost. Besides providing some 60 square feet of growing space, the heavy mulching alongside promised to cure the area's flooding problem by soaking up excess rain runoff from the roof and drain spouts. (A foot-deep catchment hole, filled in with mulch, was dug out right at the edge of the drain spout.) \u003c/p>\n\u003cp>By the time I arrived, the crew was busy ferrying rocks from truck to wheelbarrow to driveway. Once the rock wall was laid, we scooped, pushed, and dumped wheelbarrow after wheelbarrow of compost and mulch. Finally, the fun part: nestling in dozens of plants, from strawberries and bok choy to collards and cilantro. Suddenly, what was once just weedy concrete was the start of a food garden. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed_side300.jpg\" alt=\"Raised bed on side of house. Photo by Sally Carter.\" title=\"Raised bed on side of house. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12593\">\u003cbr>\n\u003cem>Raised bed on side of house. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>It was still only the beginning of a long, sweaty day. Having spent six months as an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC, I knew how heavy a wheelbarrow full of compost gets--not to mention how long it takes to fill up, one shovelful at a time. Luckily, though, this was a crowd of can-do ladies (and butches), so the work got done, brick by brick and spade by spade. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/wheelbarrow500.jpg\" alt=\"planting the garden using a wheelbarrow\" title=\"planting the garden using a wheelbarrow\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12595\">\u003cbr>\n\u003cem>Susie and Heather using the wheelbarrow. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>Vickory, who practices somatic bodywork and Tantric counseling, and Carter, an elementary school teacher, weren't gardeners by nature. For several years, they'd been renting out their Oakland house while living in a high-rise apartment with a pretty view but no green space along Lake Merritt. Once they gave up the apartment and moved back into their house, however, Vickory found herself wondering how they could make their life there more productive and sustainable. Reading books like193339207X \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193339207X/kqedorg-20\">Food Not Lawns\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1603580298/kqedorg-20\">Gaia's Garden\u003c/a>, then hearing local urban farmer Novella Carpenter read from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594202214/kqedorg-20\">Farm City\u003c/a>, her memoir of starting a micro-farm on an abandoned lot in East Oakland, made her look at their backyard in a new way. After all, she and Carter were already paying the mortgage on their green space; they wouldn't have to rely on the hopefully-benign neglect of an absentee landlord or city council. \u003c/p>\n\u003cp>And she liked the holistic concepts embodied in the idea of a permaculture system. It was a lot like Indian ideas of ayurveda, which she had been studying as part of a longtime spiritual practice. You didn't just stick some plants into the dirt, ply them with fertilizer and spray down the weeds and bugs with chemicals; instead, you took a whole-earth, whole-body approach, putting companionable plants together, choosing ornamentals whose nectar-producing flowers would support pollinating bees and wasps, building a whole small but self-sustaining ecosystem in which agriculture followed the dictates of nature, rather than the other way around. \u003c/p>\n\u003cp>At first, the couple planned to set up their edible garden themselves. They got several of their overgrown trees and shrubs heavily pruned back or removed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_before500.jpg\" alt=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" title=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12587\">\u003cbr>\n\u003cem>The yard before the Planting Justice transformation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>Now the yard was sunnier, but the bare spaces felt almost accusatory. \u003ci>OK, tree killer,\u003c/i> they seemed to be saying. \u003ci>Now what? \u003c/i> Then, at a local permaculture class, they met Gavin Raders, co-founder of Planting Justice. \u003c/p>\n\u003cp>A social-justice activist turned permaculture gardener, Raders and his partner Haleh Zandi had recently started \u003ca href=\"http://www.plantingjustice.org/about-us\">Planting Justice\u003c/a> as a non-profit group addressing urban food-security issues, one edible garden at a time. The high price of many permaculture workshops and installations--which pretty much insured access only to well-off, white-collar urbanites--seemed out of whack with permaculture's basic tenants of sustainability and self-sufficiency. Sure, hard-earned skills and knowledge should be valued, but shouldn't they also be shared? Planting Justice would try to do both, by offering garden design, installation, and support at a fair price while using the profits to support similar work in low-income communities. They looked for clients who were willing to become gardeners and partners in the process. The more labor a client could round up, the more affordable the garden installation would be. \u003c/p>\n\u003cp>Once Vickory and Carter heard that the price that they'd pay for their garden would help pay for another affordable garden elsewhere in Oakland, they signed up on the spot. \u003c/p>\n\u003cp>Meanwhile, back in the yard, pieces of salvaged redwood (preferred because it lasts forever and doesn't rot) were being sawed and drilled into long planters shaped to flank the deck. Sunshine that once just heated up a slab of concrete would soon be feeding blueberry bushes, tomatoes, zucchini, and greens. Once the planters were built, more compost comes in. We started the day kidding that Susie, a chiropractor, was just there to drum up new clients. By now, after umpteen wheelbarrow trips, her skills are starting to look pretty appealing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed500.jpg\" alt=\"Planters shaped to flank the decks. Photo by Sally Carter.\" title=\"Planters shaped to flank the decks. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12597\">\u003cbr>\n\u003cem>Planters shaped to flank the decks. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At one p.m., it's time to break for hand-washing and lunch. A couple of zealous stragglers are bullied away from their shovels and brought inside. We clasp hands as Vickory recites a Hindu blessing in Sanskrit, expressing thanks to the earth, the spirits of creation, and all those whose work put the food on our table. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ChristinaGavin500.jpg\" alt=\"Christina and Gavin and the lunch spread.\" title=\"Christina and Gavin and the lunch spread.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12599\">\u003cbr>\n\u003cem>Christina and Gavin and the lunch spread.\u003c/em>\u003c/p>\n\u003cp>Then we dig into hummus and salad (with sugar-snap peas and lettuce brought over from my own community-garden plot), roasted potatoes and carrots, pita bread and quinoa salad, crock-pot chicken, olives and feta, cool iced tea and white sangria, all made by Christina. Andrew, our greywater expert, notes that this is their first garden project not fueled by take-out burritos. The food is fantastic and gets us ready to dig holes for the dozen fruit trees that in a few years will be producing Dapple Dandy pluots, sweet cherries, Pink Lady and Fuji apples, pears and white peaches, mulberries, Meyer lemons and tangerines. \u003c/p>\n\u003cp>Raspberry canes go into a trench of compost behind the garage, next to the compost bin. Once the ivy is stripped from the back fence, it's replaced by thornless blackberry and boysenberry vines, fronted by squat bush beans. Elegant red currant and gooseberry plants go in alongside the trees. A rhubarb crown is planted specifically for me, I'm told, to be turned into pies, compotes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">jam\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/herb_spiral_build500.jpg\" alt=\"Building the herb spiral. Photo by Sally Carter.\" title=\"Building the herb spiral. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12601\">\u003cbr>\n\u003cem>Building the herb spiral. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At the foot of the deck steps, we learn to build an herb spiral, an ingenious way to squeeze a 25-foot strip of plantings into a five-foot-wide circle. Once the circle is marked, we use bricks and a measuring tape to lay out a gentle curve that coils inward in a one-foot-wide spiral. Seven bricks high at the center, it tapers down to three bricks high at the outer edge. Filled with soil and compost, it's planted with a range of culinary and medicinal herbs. Those that like it dry (woody Mediterranean plants like thyme, rosemary, and lavender) go at the top, while thirsty plants like parsley and cilantro go at the bottom. The idea? Water will run down through the soil, leaving the top plants dryer while soaking the lower ones. \u003c/p>\n\u003cp>It's pretty and surprisingly easy to build. Vickory is entranced, and now wants to build spirals for everything. Veggie spirals! Flower spirals! Tree spirals!\u003c/p>\n\u003cp>Finally, by seven p.m, we knock off for the day, toasting our work with beers and aching muscles. The work's nowhere near finished; Easter morning finds a smaller crew out in the rain, still digging and hauling. Although the original plan, including the greywater system, was projected to be in place in only two days, it takes the better part of a week to finish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/grey_h2o_piping300.jpg\" alt=\"Grey water piping. Photo by Sally Carter.\" title=\"Grey water piping. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12603\">\u003cbr>\n\u003cem>Greywater piping. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>The heavy clay soil, lumpy and uneven from all the dirt thrown up and trampled, had to be leveled with more digging. The last piles of mulch and compost have to be brought in off the street. More rocks are hauled in, to build a low wall along the edge of the front yard. Mulch is spread over what was once the front lawn, dotted with native perennials meant to create a living fence for both prettiness and privacy. \u003c/p>\n\u003cp>Exhausted yet satisfied, Vickory and Carter are still a little amazed at the transformation their week-long project has produced. And not just in their yard. As they hauled and dug, new neighbors stopped by to say hello. Old neighbors they'd never met came by, too, offering advice. One man told them that a guy up the street was a beekeeper, and might have honey to swap for vegetables. \u003c/p>\n\u003cp>Looking out at the long, tidy rows of vegetables ready to grow, we think about starting a tiny community supported agriculture (CSA) among the friends who'd helped out, trading weekly bags of vegetables for massages, say. Over bowls of veggie chili brought over by a neighbor, we toast the future of the garden, 3000 square feet of beautiful potential. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Pigeon in Every Cart: Wading Through Food Waste in California",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/foodwaste-cartoon500.jpg\" alt=\"apocalypse asparagus cartoon\" title=\"apocalypse asparagus cartoon\" width=\"500\" height=\"451\" class=\"alignnone size-full wp-image-12190\">\u003cbr>\nRecently, I started watching \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Jamie Oliver's Food Revolution\u003c/a> on ABC. In his enthusiasm and optimism, \u003ca href=\"https://twitter.com/jamie_oliver\">Oliver\u003c/a> amazes. Sometimes, for the same reasons, he also annoys. He really started making me wince in the second episode, when he was frantically goading on a sweet, morbidly obese sixth grader's cooking efforts with the fairly far-fetched promise that stir-fry expertise would endear him to the young ladies he coveted. Still, the third episode focusing on high-schoolers was more moving than it was excruciating. Some corny moments aside, his mission to improve the quality of the meals that kids and their parents wolf down is commendable and daring; to see it stretch to the United States' most nutrient-deprived corners is satisfying. While the point of their inclusion may have been a by-product of Oliver's primary intent to reform Huntington, West Virginia's diet, the footage of elementary school students tossing all greenery and non-processed items from their trays into huge gray garbage bins especially resonated with me. I'm a part-time substitute teacher for the San Francisco Unified School District, and I have seen that scene before, in very high-definition: industrial-strength receptacles stuffed to the hilt with perfectly good apples, salads, rolls, and unopened milk containers. \u003c/p>\n\u003cp>Sadly, the ritualized dumping only scratches the surface of what increasingly appears to be a food waste pandemic in the state of California. Each year, California farmers, restaurants and supermarkets toss six million tons of edible food. To put the amount in perspective, Oakland's Oracle Arena, or the Staples Center in Los Angeles, sports and entertainment venues with capacities approaching 20,000, could be filled to the brim, 35 times over. According to \u003ca href=\"http://hungerincal.uscannenberg.org/\">Hunger in the Golden State\u003c/a>, a collaborative endeavor by \u003ca href=\"http://www.californiawatch.org/\">California Watch\u003c/a> and \u003ca href=\"http://twitter.com/USCAnnenberg\">USC's Annenberg School for Communication and Journalism\u003c/a>, food products represent 15.5% of our state's waste. Last week, the project reported on its findings, alleging that major \"shortcomings...at every step...along California's food distribution chain [allows] vast amounts of food to go to waste in landfills despite laws and tax incentives that encourage food donations.\" Sharing the evidence in detail would exhaust the confines of this meager forum, but I'll let you chew on a few stirring nuggets, presented succinctly: \u003c/p>\n\u003cp>Last year, only 940 of the 90,000 eating and drinking establishments operating in California worked with \u003ca href=\"http://www.foodtodonate.com/\">Food Donation Connection\u003c/a>, overwhelmingly the largest program linking food service donors with hunger relief agencies. In 2009, such wonders of sustainability as Pizza Hut and KFC accounted for over half of the participants. Why? Mom-and-pop restaurants and single-owner franchises aren't eligible for a tax deduction for food donations, and thus often elect not to get involved. \u003c/p>\n\u003cp>California grows half our country's fruits, vegetables and nuts, yet experts guess that farmers plow under millions of tons of produce after each harvest. While farmers don't exactly avoid efficiency, when a crop carries a price incapable of paying for its harvest, few trying to make a living off sales see the point in doubling down on a loss. Although food bank donations and gleaning operations have helped, a shockingly high percentage of most commercial crops never leave their fields. Thousands of pounds of produce are abandoned -- enough to feed whole cities. According to \u003ca href=\"http://www.hiddenharvest.org/\">Hidden Harvest\u003c/a>, a Coachella-based outfit, one local effort managed to \"save\" 14,000 of approximately 140,000 pounds of carrots left above ground. A 2004 study by University of Arizona anthropologist Timothy Jones claims that up to 10% of some crops, like cauliflower for example, simply rot. The overall figure for crop waste across the country, he says, may be even higher -- closer to 20%.\u003c/p>\n\u003cp>Many grocery stores -- like Safeway, for example -- participate in some kind of hunger relief program. At the same time, many chains only donate bakery items, or at least balk at donating perishable produce. Even though a 1996 federal statute protects donations made in good faith against liabilities, stores reportedly worry they'd be held responsible if anyone fell ill after eating donated meat or vegetables. \"Many grocery stores decline to give food because they're either unaware of the liability protection in place or they feign ignorance of the law because they don't want to bother,\" Jonathon Bloom, author of the blog \u003ca href=\"http://www.wastedfood.com/\">Wasted Food\u003c/a>, was quoted as saying. \"Almost as often, stores know they'd win such a lawsuit, but are afraid of the negative publicity they'd face if such a suit happened.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Restaurants, farms, stores and schools aren't the only culprits. Perfectly edible food represents a quarter of all waste tossed away by California households. \u003c/p>\n\u003cp>\"A certain amount of waste is inevitable in all forms of business,\" write the piece's authors Tina Mather, Kim Daniels and Shannon Pence. \"It’s built into the economics of every production and manufacturing cycle -- whether it is clothes-making, home-building or newspaper printing. But the commodity of food takes on added significance...Health officials, researchers, economists, farmers and corporate leaders interviewed for this project say that more efficient production and distribution of our food could help feed millions of families.\"\u003c/p>\n\u003cp>On a large-scale, organized level, non-profits are trying to stem the tide of edible refuse. \u003c/p>\n\u003cblockquote>\u003cp>According to Hunger in the Golden State, \"numerous volunteer organizations work to 're-harvest' California's vast produce landscape and divert edible food that would be wasted from grocery stores and restaurants into California's food banks and soup kitchens.\" On a local and personal level, individuals and fledgling groups engage in a broad spectrum of holistic efforts to ensure less food ends up in the garbage. \u003c/p>\u003c/blockquote>\n\u003cp>As outlined in Twilight Greenaway's \u003ca href=\"http://thebolditalic.com/Twilight/stories/76-free-falling\">Free Falling blog\u003c/a>, dumpster diving less frequently evokes unpopular punk bands from meth-y Pacific Northwest enclaves scrounging half-eaten pizzas at rest stops, instead feeling more and more like a responsible practice on the part of people who are simultaneously thrifty and serious about what they eat. A Monday \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/04/05/MNCK1CNVEH.DTL\">article\u003c/a> in the Chronicle tipped a hat to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, a 23-year-old San Francisco organization redistributing food that \"would be otherwise discarded.\" Websites like \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> connect San Franciscans weighed down with bounty from backyard trees to fellow citizens happy to take some off their hands. On Sundays, from one to three p.m., \u003ca href=\"http://freefarmstand.org/\">Free Farm Stand\u003c/a> holds court at Treat and 23rd, giving away produce grown in urban farms and gardens -- according to the website, over 6,700 pounds so far. \u003c/p>\n\u003cp>The free food movement is gaining momentum for a lot of reasons. For one, it's cheaper to pick up a bag of free apples than go to a farmer's market. While no one has ever liked the idea of wasting good food, taking direct steps to actually cut back on and use existing food waste have required a heightened state of consciousness and crummy economic circumstances compelling even financially secure folks to trim costs. I \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/30/a-tomato-grows-on-capp-street/\">explored urban gardens\u003c/a> last week, but I've been thinking about it more. Along with foraging, it's the sort of noble and attractive pursuit that easily comes off as elitist. Home and community gardens can make produce cheaper and encourage self-sufficiency independent from food-ferrying corporate systems, but most home gardeners sowing heirloom lettuce seeds aren't in it to save a buck. Time is a luxury, and gardens often necessitate commitments poor, hard-working people with families can't muster. Nonetheless, the organized mopping up of waste, the gardens and the webs of community activity materializing amongst these efforts -- they coincide with a cultural shift -- certainly in the Bay Area, and, to some extent, nation-wide, in large cities -- pushing back to a time when food production was not industrialized, when pathways from farms to tables were clearer, more straightforward and less harmful to the environment. \u003c/p>\n\u003cp>The push carries with it a whiff of fear. Making use of all the food we do produce is important certainly, not just because the less fortunate need to eat and we must put systems in place to feed them, ideally with food that's already being grown and raised, but because the less fortunate are growing in numbers. Unemployment woes and public service cuts impact everyone one way or another. From collapse, to war, to terrorism, to disease and earthquakes, our giant food supply system is vulnerable. The other day, I read about a new book by Brett L. Markham called \u003ca href=\"http://www.markhamfarm.com/index.php?option=com_content&view=article&id=46&Itemid=27\">Mini Farming: Self-Sufficiency on 1/4 Acre\u003c/a>. I haven't read the book itself, but the promotional website casts the mission in a somewhat somber tone:\u003c/p>\n\u003cblockquote>\u003cp>\"Let's be honest. The economy is a mess and likely to remain so for some time. The GAO has reported that Peak Oil is a real and proximate phenomenon that will make things even worse. Wages, even in high tech industries, have been stagnant for several years. We have no idea what challenges the future might bring. The time to start raising your own food is not when people are already starving.\"\u003c/p>\u003c/blockquote>\n\u003cp>Maybe there's a grim survivalist tint to all this. Last week, \u003ca href=\"https://twitter.com/oaklandlocal\">Oakland Local\u003c/a> peddled a pretty fine \u003ca href=\"http://oaklandlocal.com/article/pigeon-might-be-whats-dinner-oakland-soon-0\">April Fool's joke\u003c/a> about street pigeon becoming the signature dish at a new Oakland restaurant. Free-range domesticated squab is one thing; a mangy pigeon raised on bottle caps and cigarette butts is another. It's not so far-fetched though. A \u003ca href=\"http://www.wired.com/wiredscience/2008/07/does-pigeon-mea/\">2008 Wired article\u003c/a> only half-jokingly suggested we start eating these \"waste-scavenging, protein-generating biomachines\" that so hardily populate our urban landscape. Someday, maybe la cucina povera will be a necessity, and it will be truly poor. We stay alive on bugs and vermin -- things we can't kill off, things that often scrape by -- fittingly -- feasting on our garbage. In the Twitter-free food-verse of our Mad Maxian future, perhaps we'll all push grocery carts through alleys filled with shredded feathery pigeon carcasses, stopping to harvest whatever sprouts up through cracks in the concrete.\u003c/p>\n\u003cp>\u003cstrong>Related Links\u003c/strong>:\u003c/p>\n\u003cp>\u003ca href=\"http://hungerincal.uscannenberg.org/\">Hunger in the Golden State\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hunger_in_CA\">@hunger_in_CA\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/group.php?gid=313481282425&ref=ts#!/group.php?v=wall&ref=ts&gid=313481282425\">Hunger in the Golden State\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://hungerincal.uscannenberg.org/?p=1084\">Waste on The California Report\u003c/a>\u003cbr>\nPart One: \u003ca href=\"http://www.californiareport.org/archive/R201003191630/c\">Hunger in the Land of Plenty\u003c/a>\u003cbr>\nPart Two: \u003ca href=\"http://www.californiareport.org/archive/R201003261630/c\">The Food Stamp Quandary\u003c/a>\u003cbr>\nPart Three: \u003ca href=\"http://www.californiareport.org/archive/R201004021630/d\">Waste\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiawatch.org/\">California Watch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/californiawatch\">@CaliforniaWatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/California-Watch/237941305246?ref=ts\">California Watch\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/groups/californiawatch/\">California Watch Photo Pool\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Jonathan Bloom's \u003ca href=\"http://www.wastedfood.com/\">Wasted Food blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/wastedfood\">@WastedFood\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/32123311@N00/sets/72157600360855734/\">Food Waste photos\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nonetheless, the organized mopping up of waste, the gardens and the webs of community activity materializing amongst these efforts -- they coincide with a cultural shift -- certainly in the Bay Area, and, to some extent, nation-wide, in large cities -- pushing back to a time when food production was not industrialized, when pathways from farms to tables were clearer, more straightforward and less harmful to the environment.",
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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/foodwaste-cartoon500.jpg\" alt=\"apocalypse asparagus cartoon\" title=\"apocalypse asparagus cartoon\" width=\"500\" height=\"451\" class=\"alignnone size-full wp-image-12190\">\u003cbr>\nRecently, I started watching \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Jamie Oliver's Food Revolution\u003c/a> on ABC. In his enthusiasm and optimism, \u003ca href=\"https://twitter.com/jamie_oliver\">Oliver\u003c/a> amazes. Sometimes, for the same reasons, he also annoys. He really started making me wince in the second episode, when he was frantically goading on a sweet, morbidly obese sixth grader's cooking efforts with the fairly far-fetched promise that stir-fry expertise would endear him to the young ladies he coveted. Still, the third episode focusing on high-schoolers was more moving than it was excruciating. Some corny moments aside, his mission to improve the quality of the meals that kids and their parents wolf down is commendable and daring; to see it stretch to the United States' most nutrient-deprived corners is satisfying. While the point of their inclusion may have been a by-product of Oliver's primary intent to reform Huntington, West Virginia's diet, the footage of elementary school students tossing all greenery and non-processed items from their trays into huge gray garbage bins especially resonated with me. I'm a part-time substitute teacher for the San Francisco Unified School District, and I have seen that scene before, in very high-definition: industrial-strength receptacles stuffed to the hilt with perfectly good apples, salads, rolls, and unopened milk containers. \u003c/p>\n\u003cp>Sadly, the ritualized dumping only scratches the surface of what increasingly appears to be a food waste pandemic in the state of California. Each year, California farmers, restaurants and supermarkets toss six million tons of edible food. To put the amount in perspective, Oakland's Oracle Arena, or the Staples Center in Los Angeles, sports and entertainment venues with capacities approaching 20,000, could be filled to the brim, 35 times over. According to \u003ca href=\"http://hungerincal.uscannenberg.org/\">Hunger in the Golden State\u003c/a>, a collaborative endeavor by \u003ca href=\"http://www.californiawatch.org/\">California Watch\u003c/a> and \u003ca href=\"http://twitter.com/USCAnnenberg\">USC's Annenberg School for Communication and Journalism\u003c/a>, food products represent 15.5% of our state's waste. Last week, the project reported on its findings, alleging that major \"shortcomings...at every step...along California's food distribution chain [allows] vast amounts of food to go to waste in landfills despite laws and tax incentives that encourage food donations.\" Sharing the evidence in detail would exhaust the confines of this meager forum, but I'll let you chew on a few stirring nuggets, presented succinctly: \u003c/p>\n\u003cp>Last year, only 940 of the 90,000 eating and drinking establishments operating in California worked with \u003ca href=\"http://www.foodtodonate.com/\">Food Donation Connection\u003c/a>, overwhelmingly the largest program linking food service donors with hunger relief agencies. In 2009, such wonders of sustainability as Pizza Hut and KFC accounted for over half of the participants. Why? Mom-and-pop restaurants and single-owner franchises aren't eligible for a tax deduction for food donations, and thus often elect not to get involved. \u003c/p>\n\u003cp>California grows half our country's fruits, vegetables and nuts, yet experts guess that farmers plow under millions of tons of produce after each harvest. While farmers don't exactly avoid efficiency, when a crop carries a price incapable of paying for its harvest, few trying to make a living off sales see the point in doubling down on a loss. Although food bank donations and gleaning operations have helped, a shockingly high percentage of most commercial crops never leave their fields. Thousands of pounds of produce are abandoned -- enough to feed whole cities. According to \u003ca href=\"http://www.hiddenharvest.org/\">Hidden Harvest\u003c/a>, a Coachella-based outfit, one local effort managed to \"save\" 14,000 of approximately 140,000 pounds of carrots left above ground. A 2004 study by University of Arizona anthropologist Timothy Jones claims that up to 10% of some crops, like cauliflower for example, simply rot. The overall figure for crop waste across the country, he says, may be even higher -- closer to 20%.\u003c/p>\n\u003cp>Many grocery stores -- like Safeway, for example -- participate in some kind of hunger relief program. At the same time, many chains only donate bakery items, or at least balk at donating perishable produce. Even though a 1996 federal statute protects donations made in good faith against liabilities, stores reportedly worry they'd be held responsible if anyone fell ill after eating donated meat or vegetables. \"Many grocery stores decline to give food because they're either unaware of the liability protection in place or they feign ignorance of the law because they don't want to bother,\" Jonathon Bloom, author of the blog \u003ca href=\"http://www.wastedfood.com/\">Wasted Food\u003c/a>, was quoted as saying. \"Almost as often, stores know they'd win such a lawsuit, but are afraid of the negative publicity they'd face if such a suit happened.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Restaurants, farms, stores and schools aren't the only culprits. Perfectly edible food represents a quarter of all waste tossed away by California households. \u003c/p>\n\u003cp>\"A certain amount of waste is inevitable in all forms of business,\" write the piece's authors Tina Mather, Kim Daniels and Shannon Pence. \"It’s built into the economics of every production and manufacturing cycle -- whether it is clothes-making, home-building or newspaper printing. But the commodity of food takes on added significance...Health officials, researchers, economists, farmers and corporate leaders interviewed for this project say that more efficient production and distribution of our food could help feed millions of families.\"\u003c/p>\n\u003cp>On a large-scale, organized level, non-profits are trying to stem the tide of edible refuse. \u003c/p>\n\u003cblockquote>\u003cp>According to Hunger in the Golden State, \"numerous volunteer organizations work to 're-harvest' California's vast produce landscape and divert edible food that would be wasted from grocery stores and restaurants into California's food banks and soup kitchens.\" On a local and personal level, individuals and fledgling groups engage in a broad spectrum of holistic efforts to ensure less food ends up in the garbage. \u003c/p>\u003c/blockquote>\n\u003cp>As outlined in Twilight Greenaway's \u003ca href=\"http://thebolditalic.com/Twilight/stories/76-free-falling\">Free Falling blog\u003c/a>, dumpster diving less frequently evokes unpopular punk bands from meth-y Pacific Northwest enclaves scrounging half-eaten pizzas at rest stops, instead feeling more and more like a responsible practice on the part of people who are simultaneously thrifty and serious about what they eat. A Monday \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/04/05/MNCK1CNVEH.DTL\">article\u003c/a> in the Chronicle tipped a hat to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, a 23-year-old San Francisco organization redistributing food that \"would be otherwise discarded.\" Websites like \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> connect San Franciscans weighed down with bounty from backyard trees to fellow citizens happy to take some off their hands. On Sundays, from one to three p.m., \u003ca href=\"http://freefarmstand.org/\">Free Farm Stand\u003c/a> holds court at Treat and 23rd, giving away produce grown in urban farms and gardens -- according to the website, over 6,700 pounds so far. \u003c/p>\n\u003cp>The free food movement is gaining momentum for a lot of reasons. For one, it's cheaper to pick up a bag of free apples than go to a farmer's market. While no one has ever liked the idea of wasting good food, taking direct steps to actually cut back on and use existing food waste have required a heightened state of consciousness and crummy economic circumstances compelling even financially secure folks to trim costs. I \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/30/a-tomato-grows-on-capp-street/\">explored urban gardens\u003c/a> last week, but I've been thinking about it more. Along with foraging, it's the sort of noble and attractive pursuit that easily comes off as elitist. Home and community gardens can make produce cheaper and encourage self-sufficiency independent from food-ferrying corporate systems, but most home gardeners sowing heirloom lettuce seeds aren't in it to save a buck. Time is a luxury, and gardens often necessitate commitments poor, hard-working people with families can't muster. Nonetheless, the organized mopping up of waste, the gardens and the webs of community activity materializing amongst these efforts -- they coincide with a cultural shift -- certainly in the Bay Area, and, to some extent, nation-wide, in large cities -- pushing back to a time when food production was not industrialized, when pathways from farms to tables were clearer, more straightforward and less harmful to the environment. \u003c/p>\n\u003cp>The push carries with it a whiff of fear. Making use of all the food we do produce is important certainly, not just because the less fortunate need to eat and we must put systems in place to feed them, ideally with food that's already being grown and raised, but because the less fortunate are growing in numbers. Unemployment woes and public service cuts impact everyone one way or another. From collapse, to war, to terrorism, to disease and earthquakes, our giant food supply system is vulnerable. The other day, I read about a new book by Brett L. Markham called \u003ca href=\"http://www.markhamfarm.com/index.php?option=com_content&view=article&id=46&Itemid=27\">Mini Farming: Self-Sufficiency on 1/4 Acre\u003c/a>. I haven't read the book itself, but the promotional website casts the mission in a somewhat somber tone:\u003c/p>\n\u003cblockquote>\u003cp>\"Let's be honest. The economy is a mess and likely to remain so for some time. The GAO has reported that Peak Oil is a real and proximate phenomenon that will make things even worse. Wages, even in high tech industries, have been stagnant for several years. We have no idea what challenges the future might bring. The time to start raising your own food is not when people are already starving.\"\u003c/p>\u003c/blockquote>\n\u003cp>Maybe there's a grim survivalist tint to all this. Last week, \u003ca href=\"https://twitter.com/oaklandlocal\">Oakland Local\u003c/a> peddled a pretty fine \u003ca href=\"http://oaklandlocal.com/article/pigeon-might-be-whats-dinner-oakland-soon-0\">April Fool's joke\u003c/a> about street pigeon becoming the signature dish at a new Oakland restaurant. Free-range domesticated squab is one thing; a mangy pigeon raised on bottle caps and cigarette butts is another. It's not so far-fetched though. A \u003ca href=\"http://www.wired.com/wiredscience/2008/07/does-pigeon-mea/\">2008 Wired article\u003c/a> only half-jokingly suggested we start eating these \"waste-scavenging, protein-generating biomachines\" that so hardily populate our urban landscape. Someday, maybe la cucina povera will be a necessity, and it will be truly poor. We stay alive on bugs and vermin -- things we can't kill off, things that often scrape by -- fittingly -- feasting on our garbage. In the Twitter-free food-verse of our Mad Maxian future, perhaps we'll all push grocery carts through alleys filled with shredded feathery pigeon carcasses, stopping to harvest whatever sprouts up through cracks in the concrete.\u003c/p>\n\u003cp>\u003cstrong>Related Links\u003c/strong>:\u003c/p>\n\u003cp>\u003ca href=\"http://hungerincal.uscannenberg.org/\">Hunger in the Golden State\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hunger_in_CA\">@hunger_in_CA\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/group.php?gid=313481282425&ref=ts#!/group.php?v=wall&ref=ts&gid=313481282425\">Hunger in the Golden State\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://hungerincal.uscannenberg.org/?p=1084\">Waste on The California Report\u003c/a>\u003cbr>\nPart One: \u003ca href=\"http://www.californiareport.org/archive/R201003191630/c\">Hunger in the Land of Plenty\u003c/a>\u003cbr>\nPart Two: \u003ca href=\"http://www.californiareport.org/archive/R201003261630/c\">The Food Stamp Quandary\u003c/a>\u003cbr>\nPart Three: \u003ca href=\"http://www.californiareport.org/archive/R201004021630/d\">Waste\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiawatch.org/\">California Watch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/californiawatch\">@CaliforniaWatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/California-Watch/237941305246?ref=ts\">California Watch\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/groups/californiawatch/\">California Watch Photo Pool\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jonathan Bloom's \u003ca href=\"http://www.wastedfood.com/\">Wasted Food blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/wastedfood\">@WastedFood\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/32123311@N00/sets/72157600360855734/\">Food Waste photos\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_11923\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ghosttownfarm.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/ghosttown-farm-300border.jpg\" alt=\"Novella Carpenter's GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" title=\"Novella Carpenters GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-11923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Novella Carpenter's GhostTown Farm in Oakland.\u003c/strong> \u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, urban farming, like \u003ca href=\"http://en.wikipedia.org/wiki/1991:_The_Year_Punk_Broke\">punk in 1991\u003c/a>, broke. While San Franciscans have been raising chickens in backyard coops and tending verdant patio gardens for decades, the trend has now sprouted up in the city's mainstream, expanding from the realm of co-ops and collectives to the mayor's cluttered desk: In July, Gavin Newsom issued an executive directive aiming to reshape how city residents make food choices, and now, eight months later, neighborhoods and communities are beginning to taste the (literal) fruits of City Hall's efforts in the form of initiatives like public vegetable gardens and mobile produce markets. In recent years, urban farmers have started seeing their flora and fauna as something more than sustainable, super-local eats. They're hyper-aware of how their work can impact their surroundings, and intrigued by what larger ripples they might make. Thus, their missions are evolving, moving in inspired directions towards a brand of community-conscious agri-activism.\u003c/p>\n\u003cp>Having a president keen on arugula and a first lady tilling soil outside the White House helps, but the movement has found creative, diverse expression locally. Brooke Budner and Caitlyn Galloway run \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>, a miniature Mission District farm and salad greens business. The founders see their project as \"an experiment in the economic viability of small-scale urban market-gardening,\" a working model for a career path they'd like to see become more common in America. The greens are fantastic -- as knows anyone who has crunched down on a \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> salad -- but producing good food for people who care is only a facet of the over-arching goal; it's about the people too -- which probably has something to do with the ongoing success of their Kickstarter-funded \u003ca href=\"http://www.kickstarter.com/projects/1189103863/little-city-gardens-an-experiment-in-the-economic-0\">expansion campaign\u003c/a>. Since 1994, \u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a> has gone by a few different handles, but the 4.5 acre South Mission garden, tucked away along the intersection of two major highways, staffed largely by volunteers and neighborhood residents, remains committed to growing food and creating jobs for citizens in low-income communities. Craigslist -- you know, that site we used to use for finding jobs -- is a cornucopia of produce. Its \u003ca href=\"http://sfbay.craigslist.org/sfc/fgs/\">farm and garden classifieds\u003c/a> always bristle with city farmers looking to unload excess hauls -- whether they be bunnies, bok choy, or Meyer lemons. Novella Carpenter has raised turkeys, goats, pigs, bees, chickens, geese and rabbits in the backyard of her house in Oakland -- everything \"short of a cow,\" she professed in a \u003ca href=\"http://www.culinate.com/articles/the_culinate_interview/novella_carpenter\">February 2009 interview\u003c/a> with the aptly named Twilight Greenaway of Culinate. Along the way, Carpenter has never identified her efforts as a model to be followed exactly; her farm comes across like a more personal journey. Nonetheless, she chronicled the tending of her plot and its furred, feathered and winged inhabitants in the acclaimed memoir \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of an Urban Farmer\u003c/a>. Published over the summer, her book presents the sorts of funny-sad lessons rookie urban ranchers might want to take into account: how to fatten a hog on donated restaurant scraps, for example, or how to scale a barbed-wire fence to try and rescue an errant turkey from bloodthirsty dogs. Note the \"try\" in that last clause. \u003c/p>\n\u003cp>Newsom likely won't suffer so many slashes and scrapes. A March 23 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/23/BA4V1CJP4C.DTL\">S.F. Chronicle article\u003c/a> outlined his plan of attack: \u003c/p>\n\u003cblockquote>\u003cp> \"Urban agriculture is about far more than growing vegetables on an empty lot...It's about revitalizing and transforming unused public spaces, connecting city residents with their neighborhoods in a new way and promoting healthier eating and living for everyone.\" \u003c/p>\u003c/blockquote>\n\u003cp>To this end, he's had all city departments look out for fallow land with garden potential. The Mission and Noe Valley public library branches have planted plots and held gardening classes for kids. Seven more branches may shortly follow suit. Last week, the city began building a new garden at a Department of Public Works-owned steam powerhouse at McAllister and Larkin. The farm's bounty will feed volunteers. The Department of Education-sponsored Urban Gleaning Program will teach interested San Franciscans how to plant fruit trees. While many did already, now all farmers' markets must accept food stamps as payment. Subsequently, food stamp purchases at city farmers' markets increased 85% last year, a sign that people will eat well and responsibly when they can afford to do so. And that's just for starters, it seems.\u003c/p>\n\u003cp>Say what you will about his no-doughnuts policy at civic meetings; the mayor might be on to something here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Newsom thinks urban farms make life better for residents of a city's communities because they render our surroundings more beautiful and bring people together in the interest of a common goal -- a grassroots movement with actual roots. Quoted in the story's last paragraph, the mayor's \"greening director\" Astrid Haryati bridged the gap between Newsom's stance and the sorts of mission statements d.i.y. farmers actually kick around: \u003c/p>\n\u003cblockquote>\u003cp>\"It's not only about feeding mouths...It's about feeding the soul and feeding the pride of San Francisco urban dwellers.\"\u003c/p>\u003c/blockquote>\n\u003cp>The idea that relationships between gardeners might blossom along with the blighted spaces they plant is a compelling one -- that a vital, green space symbolizes a vibrant community -- but words like \"soul\" and \"pride\" carry a complexity their usage only occasionally signifies. Food does nurture us on a variety of levels, providing sustenance and pleasure, conjuring up memories of family, routines and valued moments in time: the tomato salad Mom started making every August, family trips to pick blueberries at a farm outside of town. What can a garden really do? It's true that greenery makes people happy -- whether it takes the form of a full-blown farm, or just a few plants on the windowsill of an apartment kitchen. A week or so ago, a friend posted a picture on Facebook -- a photograph of a shocking chartreuse moss snake swelling up and curling around the bottom of a parking meter. He added a caption: \"Among the trash laden sheets of concrete in downtown Oakland, one can still manage to find a hint of beauty.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On the surface, feeding the soul sounds cheesier than a knob of Gorgonzola. It's a cliche you heard in college co-op kitchens, usually when you were about to steal a flat of eggs to take back to your slovenly apartment. Soul-feeding is not for everyone. Characterized as such, it's not for me. I hated gardening when I was a kid. I'd rather shop at Rainbow, Bi Rite, and farmers' markets than sow seeds myself -- much less decapitate a duck in my bathtub, Carpenter-style. I do not have a green thumb, or a desire to initiate intimate attachments to animals I intend to slaughter. A few months ago, my dad gave me a tomato plant and I completely forgot about it. It sat on the back deck, soaking in a handsome view -- the McDonald's at 24th and Mission, that dance studio above the cheap Chinese place, and a few willowy palm trees for inspiration. The pot flooded when the rains came; the plant withered when they did not. Still, despite my negligence, in late March, two very, very small yet well-shaped red heirloom tomatoes appeared on the end of one brown vine. I was outside drinking a beer when I noticed. I yanked them off the plant, and ran into the house, screaming to my girlfriend: \"We grew tomatoes, and we didn't even try!\" \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_11923\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ghosttownfarm.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/ghosttown-farm-300border.jpg\" alt=\"Novella Carpenter's GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" title=\"Novella Carpenters GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-11923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Novella Carpenter's GhostTown Farm in Oakland.\u003c/strong> \u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, urban farming, like \u003ca href=\"http://en.wikipedia.org/wiki/1991:_The_Year_Punk_Broke\">punk in 1991\u003c/a>, broke. While San Franciscans have been raising chickens in backyard coops and tending verdant patio gardens for decades, the trend has now sprouted up in the city's mainstream, expanding from the realm of co-ops and collectives to the mayor's cluttered desk: In July, Gavin Newsom issued an executive directive aiming to reshape how city residents make food choices, and now, eight months later, neighborhoods and communities are beginning to taste the (literal) fruits of City Hall's efforts in the form of initiatives like public vegetable gardens and mobile produce markets. In recent years, urban farmers have started seeing their flora and fauna as something more than sustainable, super-local eats. They're hyper-aware of how their work can impact their surroundings, and intrigued by what larger ripples they might make. Thus, their missions are evolving, moving in inspired directions towards a brand of community-conscious agri-activism.\u003c/p>\n\u003cp>Having a president keen on arugula and a first lady tilling soil outside the White House helps, but the movement has found creative, diverse expression locally. Brooke Budner and Caitlyn Galloway run \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>, a miniature Mission District farm and salad greens business. The founders see their project as \"an experiment in the economic viability of small-scale urban market-gardening,\" a working model for a career path they'd like to see become more common in America. The greens are fantastic -- as knows anyone who has crunched down on a \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> salad -- but producing good food for people who care is only a facet of the over-arching goal; it's about the people too -- which probably has something to do with the ongoing success of their Kickstarter-funded \u003ca href=\"http://www.kickstarter.com/projects/1189103863/little-city-gardens-an-experiment-in-the-economic-0\">expansion campaign\u003c/a>. Since 1994, \u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a> has gone by a few different handles, but the 4.5 acre South Mission garden, tucked away along the intersection of two major highways, staffed largely by volunteers and neighborhood residents, remains committed to growing food and creating jobs for citizens in low-income communities. Craigslist -- you know, that site we used to use for finding jobs -- is a cornucopia of produce. Its \u003ca href=\"http://sfbay.craigslist.org/sfc/fgs/\">farm and garden classifieds\u003c/a> always bristle with city farmers looking to unload excess hauls -- whether they be bunnies, bok choy, or Meyer lemons. Novella Carpenter has raised turkeys, goats, pigs, bees, chickens, geese and rabbits in the backyard of her house in Oakland -- everything \"short of a cow,\" she professed in a \u003ca href=\"http://www.culinate.com/articles/the_culinate_interview/novella_carpenter\">February 2009 interview\u003c/a> with the aptly named Twilight Greenaway of Culinate. Along the way, Carpenter has never identified her efforts as a model to be followed exactly; her farm comes across like a more personal journey. Nonetheless, she chronicled the tending of her plot and its furred, feathered and winged inhabitants in the acclaimed memoir \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of an Urban Farmer\u003c/a>. Published over the summer, her book presents the sorts of funny-sad lessons rookie urban ranchers might want to take into account: how to fatten a hog on donated restaurant scraps, for example, or how to scale a barbed-wire fence to try and rescue an errant turkey from bloodthirsty dogs. Note the \"try\" in that last clause. \u003c/p>\n\u003cp>Newsom likely won't suffer so many slashes and scrapes. A March 23 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/23/BA4V1CJP4C.DTL\">S.F. Chronicle article\u003c/a> outlined his plan of attack: \u003c/p>\n\u003cblockquote>\u003cp> \"Urban agriculture is about far more than growing vegetables on an empty lot...It's about revitalizing and transforming unused public spaces, connecting city residents with their neighborhoods in a new way and promoting healthier eating and living for everyone.\" \u003c/p>\u003c/blockquote>\n\u003cp>To this end, he's had all city departments look out for fallow land with garden potential. The Mission and Noe Valley public library branches have planted plots and held gardening classes for kids. Seven more branches may shortly follow suit. Last week, the city began building a new garden at a Department of Public Works-owned steam powerhouse at McAllister and Larkin. The farm's bounty will feed volunteers. The Department of Education-sponsored Urban Gleaning Program will teach interested San Franciscans how to plant fruit trees. While many did already, now all farmers' markets must accept food stamps as payment. Subsequently, food stamp purchases at city farmers' markets increased 85% last year, a sign that people will eat well and responsibly when they can afford to do so. And that's just for starters, it seems.\u003c/p>\n\u003cp>Say what you will about his no-doughnuts policy at civic meetings; the mayor might be on to something here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Newsom thinks urban farms make life better for residents of a city's communities because they render our surroundings more beautiful and bring people together in the interest of a common goal -- a grassroots movement with actual roots. Quoted in the story's last paragraph, the mayor's \"greening director\" Astrid Haryati bridged the gap between Newsom's stance and the sorts of mission statements d.i.y. farmers actually kick around: \u003c/p>\n\u003cblockquote>\u003cp>\"It's not only about feeding mouths...It's about feeding the soul and feeding the pride of San Francisco urban dwellers.\"\u003c/p>\u003c/blockquote>\n\u003cp>The idea that relationships between gardeners might blossom along with the blighted spaces they plant is a compelling one -- that a vital, green space symbolizes a vibrant community -- but words like \"soul\" and \"pride\" carry a complexity their usage only occasionally signifies. Food does nurture us on a variety of levels, providing sustenance and pleasure, conjuring up memories of family, routines and valued moments in time: the tomato salad Mom started making every August, family trips to pick blueberries at a farm outside of town. What can a garden really do? It's true that greenery makes people happy -- whether it takes the form of a full-blown farm, or just a few plants on the windowsill of an apartment kitchen. A week or so ago, a friend posted a picture on Facebook -- a photograph of a shocking chartreuse moss snake swelling up and curling around the bottom of a parking meter. He added a caption: \"Among the trash laden sheets of concrete in downtown Oakland, one can still manage to find a hint of beauty.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the surface, feeding the soul sounds cheesier than a knob of Gorgonzola. It's a cliche you heard in college co-op kitchens, usually when you were about to steal a flat of eggs to take back to your slovenly apartment. Soul-feeding is not for everyone. Characterized as such, it's not for me. I hated gardening when I was a kid. I'd rather shop at Rainbow, Bi Rite, and farmers' markets than sow seeds myself -- much less decapitate a duck in my bathtub, Carpenter-style. I do not have a green thumb, or a desire to initiate intimate attachments to animals I intend to slaughter. A few months ago, my dad gave me a tomato plant and I completely forgot about it. It sat on the back deck, soaking in a handsome view -- the McDonald's at 24th and Mission, that dance studio above the cheap Chinese place, and a few willowy palm trees for inspiration. The pot flooded when the rains came; the plant withered when they did not. Still, despite my negligence, in late March, two very, very small yet well-shaped red heirloom tomatoes appeared on the end of one brown vine. I was outside drinking a beer when I noticed. I yanked them off the plant, and ran into the house, screaming to my girlfriend: \"We grew tomatoes, and we didn't even try!\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Had enough brown sugar and butter for a while? Perhaps as a reaction to the pervasive Pacific Northwest chill, my hosts this year up in Seattle got serious about their meats and starches. At the center of the menu was a 28-lb turkey, lacquered glossy brown through a simulated pit-cooking in the Weber grill, paired up with a huge, lavishly home-smoked ham glazed purple with marionberry jam and bourbon. Alongside were plain mashed potatoes, garlic mashed potatoes, and horseradish mashed potatoes; \"more butter than yams\" casserole of sweet potatoes whipped with nearly their weight in brown sugar and butter and topped with marshmallows; plus sage-and-chestnut stuffing, all of it awash in lakes of turkey and ham gravy. \u003c/p>\n\u003cp>Standing on my California rights, I insisted on adding the wonderful autumn salad found on the menu at \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a> a decade ago, and on the table of wherever I've been having Thanksgiving ever since. A vivid toss of arugula, oak-leaf lettuce, sliced Fuyu persimmons, pomegranate seeds, crumbled chevre, and sweet-spicy pecans, it makes a lively antidote to all that beige stuff. (The exact recipe can be found in the excellent \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Cookbook\u003c/a>, a must-have for seasonally-minded Bay Area cooks.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8602\">\u003c/p>\n\u003cp>But after a few days of turkey sandwiches and the remains of the stuffing, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.\u003c/p>\n\u003cp> Happily, this is their season. While you can grow all the brassica family year-round, they do best in the cool, moist weather of a Bay Area winter. In the brassica family (formerly known as the crucifers, for their cross-shaped stems) are all the cole crops: cabbage, cauliflower, kale, collard greens, mustard greens, broccoli rabe, lacinato (also known as cavelo nero, black, or dino) kale, Brussels sprouts, kohlrabi, and more. They are even better after a frost, when the plant produces a naturally sweet \"antifreeze\" to keep from the water inside its cells from freezing. Hot weather stresses the plants, and makes them more susceptible to disease and pest pressure. In cool, even cold weather, though, they thrive. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brussels300.jpg\" alt=\"brussels\" title=\"brussels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8604\">\u003c/p>\n\u003cp>If you haven't grown brassicas before, the easiest ones to start with are the leafy greens, including broccoli rabe (rapini), collards, and kale. Plant them now, and you'll have fresh greens to pick through spring. The leafy greens will keep producing week after week; pick the large leaves off the outside of the plant to eat, leaving the tiny leaves at the center of the whorl. In a week or two, a whole new crop of large leaves will be ready to pick. Just snap off the bigger leaves and leave the tiny ones down at the center. \u003c/p>\n\u003cp>Since the days are shorter now, growing will be slower. Instead of seeds, it's probably better to start with already established plants. Look for them at well-stocked garden centers or farmers' markets. (\u003ca href=\"http://www.flowercraftgc.com\">Flowercraft\u003c/a> on Bayshore, the Ferry Plaza Farmers' Market, and the Marin Farmers' Market all have good arrays of edible green starts at this time of year.)\u003c/p>\n\u003cp>Being a highly nutritional subsistence food for cultures all around the globe, these sturdy greens are easy to grow and not particularly fussy. In fact, they're vigorous self-seeders and will colonize any neglected corner of your corner for years to come. Prepare the beds with some good compost and mulch around the plants to keep down weeds. Pick leaves as they mature, since the more the plant is picked the more leaves it will push out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kale500.jpg\" alt=\"kale\" title=\"kale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8601\">\u003c/p>\n\u003cp>Right now, lacinato kale is my favorite go-to green. While farmers often disparage the cutesy moniker of \"dino kale,\" the curled, bumpy, black-green leaves do resemble dinosaur skin, if dinosaurs were vegetables. They're less rubbery than common kale and collards, meaning they need only a light steaming, followed by a quick saute in olive oil with some minced garlic, lemon zest and juice, and a sprinkle of hot pepper flakes. Eat them straight out of the pan, if you're like me, or toss them with orecchiette and a handful of grated romano cheese. (Use a mix of broccoli rabe and lacinato kale for a particularly excellent version.) Shredded, they can be the backbone of Portuguese style caldo verde soup with linguisa and potatoes, or a warming Florentine ribollita, the bread-thickened minestrone of beans and vegetables. According to an article in \u003ca href=\"http://www.southernfoodways.com/publications/gravy.html\">Gravy\u003c/a>, the newsletter of the Southern Foodways Alliance, Punjabi truck stops stay open around the clock in winter dishing up bowls of \u003cem>sarson ka saag\u003c/em>, greens (especially pungently biting mustard greens) cooked slowly with onion, garlic, ginger, tomato, cumin, and coriander. Topped with butter, the flavorful puree is scooped up with \u003cem>makki ki roti\u003c/em>, thin, tortilla-like corn cakes flavored with fenugreek and ajwan seeds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key? Get your greens fresh, unwilted and unyellowed. Remove any tough central ribs. For side dishes or pastas, steam in an inch or two of lightly salted water until just tender to the bite. Tough greens like collards and kale take longer; broccoli rabe, mustard greens, and lacinato kale will go faster. Drain well, let cool, and then chop or slice before sauteeing. For soups, remove the tough central rib, stack the leaves up and roll like a cigar. Slice thinly and add strips to liquid, simmering until tender. \u003c/p>\n\n",
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"excerpt": "After a few days of turkey sandwiches, the remains of the stuffing and pumpkin pie for breakfast, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Had enough brown sugar and butter for a while? Perhaps as a reaction to the pervasive Pacific Northwest chill, my hosts this year up in Seattle got serious about their meats and starches. At the center of the menu was a 28-lb turkey, lacquered glossy brown through a simulated pit-cooking in the Weber grill, paired up with a huge, lavishly home-smoked ham glazed purple with marionberry jam and bourbon. Alongside were plain mashed potatoes, garlic mashed potatoes, and horseradish mashed potatoes; \"more butter than yams\" casserole of sweet potatoes whipped with nearly their weight in brown sugar and butter and topped with marshmallows; plus sage-and-chestnut stuffing, all of it awash in lakes of turkey and ham gravy. \u003c/p>\n\u003cp>Standing on my California rights, I insisted on adding the wonderful autumn salad found on the menu at \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a> a decade ago, and on the table of wherever I've been having Thanksgiving ever since. A vivid toss of arugula, oak-leaf lettuce, sliced Fuyu persimmons, pomegranate seeds, crumbled chevre, and sweet-spicy pecans, it makes a lively antidote to all that beige stuff. (The exact recipe can be found in the excellent \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580082602/kqedorg-20\">Bay Wolf Cookbook\u003c/a>, a must-have for seasonally-minded Bay Area cooks.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8602\">\u003c/p>\n\u003cp>But after a few days of turkey sandwiches and the remains of the stuffing, what I was craving was greens: tough, raincoat-textured winter greens, steamed to tenderness and tossed with lemon and garlic and hot pepper flakes, bright with B vitamins and minerals with just an edge of bitterness.\u003c/p>\n\u003cp> Happily, this is their season. While you can grow all the brassica family year-round, they do best in the cool, moist weather of a Bay Area winter. In the brassica family (formerly known as the crucifers, for their cross-shaped stems) are all the cole crops: cabbage, cauliflower, kale, collard greens, mustard greens, broccoli rabe, lacinato (also known as cavelo nero, black, or dino) kale, Brussels sprouts, kohlrabi, and more. They are even better after a frost, when the plant produces a naturally sweet \"antifreeze\" to keep from the water inside its cells from freezing. Hot weather stresses the plants, and makes them more susceptible to disease and pest pressure. In cool, even cold weather, though, they thrive. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/brussels300.jpg\" alt=\"brussels\" title=\"brussels\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-8604\">\u003c/p>\n\u003cp>If you haven't grown brassicas before, the easiest ones to start with are the leafy greens, including broccoli rabe (rapini), collards, and kale. Plant them now, and you'll have fresh greens to pick through spring. The leafy greens will keep producing week after week; pick the large leaves off the outside of the plant to eat, leaving the tiny leaves at the center of the whorl. In a week or two, a whole new crop of large leaves will be ready to pick. Just snap off the bigger leaves and leave the tiny ones down at the center. \u003c/p>\n\u003cp>Since the days are shorter now, growing will be slower. Instead of seeds, it's probably better to start with already established plants. Look for them at well-stocked garden centers or farmers' markets. (\u003ca href=\"http://www.flowercraftgc.com\">Flowercraft\u003c/a> on Bayshore, the Ferry Plaza Farmers' Market, and the Marin Farmers' Market all have good arrays of edible green starts at this time of year.)\u003c/p>\n\u003cp>Being a highly nutritional subsistence food for cultures all around the globe, these sturdy greens are easy to grow and not particularly fussy. In fact, they're vigorous self-seeders and will colonize any neglected corner of your corner for years to come. Prepare the beds with some good compost and mulch around the plants to keep down weeds. Pick leaves as they mature, since the more the plant is picked the more leaves it will push out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kale500.jpg\" alt=\"kale\" title=\"kale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8601\">\u003c/p>\n\u003cp>Right now, lacinato kale is my favorite go-to green. While farmers often disparage the cutesy moniker of \"dino kale,\" the curled, bumpy, black-green leaves do resemble dinosaur skin, if dinosaurs were vegetables. They're less rubbery than common kale and collards, meaning they need only a light steaming, followed by a quick saute in olive oil with some minced garlic, lemon zest and juice, and a sprinkle of hot pepper flakes. Eat them straight out of the pan, if you're like me, or toss them with orecchiette and a handful of grated romano cheese. (Use a mix of broccoli rabe and lacinato kale for a particularly excellent version.) Shredded, they can be the backbone of Portuguese style caldo verde soup with linguisa and potatoes, or a warming Florentine ribollita, the bread-thickened minestrone of beans and vegetables. According to an article in \u003ca href=\"http://www.southernfoodways.com/publications/gravy.html\">Gravy\u003c/a>, the newsletter of the Southern Foodways Alliance, Punjabi truck stops stay open around the clock in winter dishing up bowls of \u003cem>sarson ka saag\u003c/em>, greens (especially pungently biting mustard greens) cooked slowly with onion, garlic, ginger, tomato, cumin, and coriander. Topped with butter, the flavorful puree is scooped up with \u003cem>makki ki roti\u003c/em>, thin, tortilla-like corn cakes flavored with fenugreek and ajwan seeds. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The key? Get your greens fresh, unwilted and unyellowed. Remove any tough central ribs. For side dishes or pastas, steam in an inch or two of lightly salted water until just tender to the bite. Tough greens like collards and kale take longer; broccoli rabe, mustard greens, and lacinato kale will go faster. Drain well, let cool, and then chop or slice before sauteeing. For soups, remove the tough central rib, stack the leaves up and roll like a cigar. Slice thinly and add strips to liquid, simmering until tender. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wintersquashfamily500.jpg\" alt=\"winter squash family\" title=\"winter squash family\" width=\"556\" height=\"433\" class=\"alignnone size-full wp-image-7808\">\u003cbr>\n\u003cem>This is a family of winter squash, including jack be little pumpkins, delicata and sweet dumplings, carnival, kuri, baby bear pumpkins, butternut, spaghetti squash and a cinderella pumpkin.\u003cbr>\n\u003cstrong>Photo by Julia Wiley of Mariquita Farm\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Just in case you're wondering: no, you can't recycle last night's only-slightly-scorched jack o' lantern into this morning's pumpkin muffins. Sorry, greenies, into the compost bin it goes. \u003c/p>\n\u003cp>Why? Well, for starters, it wouldn't taste very good. Pumpkins bred to be big, beautiful, and able to sit on the porch without rotting for weeks on end are not going to be yummy, too. There are only so many characteristics that you can highlight on a gene string, and as far as it goes with pumpkins, you can find a fabulously chunky orange canvas, or you can have one that's dainty and edible. But not both. If it's big enough to carve a vampire face on, it's probably also going to be bland, stringy, and watery. Roast the seeds, yes, but put the rest to rest in your big green bin. \u003c/p>\n\u003cp>The baker's secret, however, is that even those cute little pumpkins, often sold under the names Sugar Pie or Sugar Pumpkin, are just not all that delicious. Compared to that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. The butternut is dense and rich-fleshed, wonderful roasted and pureed into soups with apple and sage or a little curry powder and coconut milk. Mashed butternut is what I use for homemade pumpkin pies, pumpkin bread, and pumpkin cookies, and the only difference is how much better it tastes than actual pumpkin. \u003c/p>\n\u003cp>All these hard-shelled winter squashes are in the same family of cucurbits, anyway, under the same umbrella that shelters melons, cucumbers, summer squash and zucchini. Winter squash get their name not from their growing season (they need 100+ days of warm weather, ripening just at the tail end of summer and then curing on the vines for a few more weeks into early fall) but from their usefulness as a winter staple. Once cured--that is, left in the field or in a cool, airy place for a few weeks--their skin hardens, their curvy stem (a peduncle, for those botantically inclined) dries to almost wood-like firmness, and they can be stored in a cool, dry place with little loss of flavor or texture for months on end. Their only real enemies are warmth and moisture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But good as butternuts are, there's no reason to stop there. Right now the markets are lavishly stocked with every size and crazy streaked-and-spotted shape of winter squash. There's the delicate delicata, ivory-skinned with green stripes and orange flecks over a pale yellow-peach flesh. You can slice it into narrow half-moons, massage lightly with olive oil and bake until tender. The thin skin is edible to all but the most fastidious. For those folks, cut the squash in half lengthwise, scrape out the seeds and strings, and fill with an autumnal bread or wild-rice stuffing. Bake until squash is fork-tender and filling has browned and crisped. \u003c/p>\n\u003cp>There are other variations on the delicata, like the dumpling squash, shaped like an oversized popover and perfect for stuffing.\u003c/p>\n\u003cp>The squarish, dark green buttercup squash is for those who like their squash dry and nutty, tasting like a cross between roasted chestnuts and baked sweet potato. In their Ladybug newsletters, Andy and Julia of \u003ca href=\"http://www.mariquita.com/images/photogallery/prepared%20food/cooking%20a%20winter%20squash/wintersquashcooking.html\">Mariquita Farm\u003c/a> have sung the praises of two big beige squash, the plump, round-cheeked Long Island cheese pumpkin and the deeply grooved, deep-orange fleshed Musquee de Provence squash, also called the Fairytale pumpkin for its Cinderella-coach shape. \u003c/p>\n\u003cp>Although, if I were a mouse looking for glamor, I'd hitch myself to a Rouge Vif d'Etampes pumpkin and wait for the fairy godmother to descend. This is the most glamorous squash of all, vivid orange-red, huge and elegantly grooved. If you've ever wanted to make a pumpkin soup and serve it in a pumpkin, this is the one you want. Not surprisingly, given its shape and its tongue-twisting French name, it's often called the Cinderella pumpkin. Carved out, it also makes a striking ice bucket for an autumn brunch.\u003c/p>\n\u003cp>But my favorite remains a tricky-to-find recent hybrid, the Sunshine kabocha. Bright orange skinned, it's easy to confuse with the Red Kuri, but once tasted, it can't be mistaken for anything but its amazingly delectable self. Oh, all right, I'll admit it: roasted, it tastes like chicken. Or, even better, like the incredibly savory drippings left at the bottom of the pan after you roast a chicken. Trust me: if you think you don't like squash because you've only ever eaten those bland and pasty little baked acorn squash, you owe it your tastebuds to seek out--or grow--a Sunshine kabocha. A plain old kabocha is pretty good, too, sweet and nutty, but the Sunshine variety is just nubbly orange heaven. \u003c/p>\n\u003cp>Once you've done something virtuously savory with your roasted squash--soup, a suave puree--then it's time for a few treats. Squash, like applesauce, adds moisture without fat to baked goods, and it seems everyone turns out a loaf or two of low-fat pumpkin bread this time of year.\u003c/p>\n\u003cp>Then again, we are moving into hibernation weather and a holiday mood. At least once this month, follow the lead of Alameda home baker Steven Mounce and get every Peter Pumpkin Eater at your table moaning with pleasure over this lush pumpkin bread pudding. Trust Mounce: a man with the word \"homemade\" tattooed on his knuckles knows what you want. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread Pudding\u003c/strong>\u003cbr>\nServes 6-8\u003cbr>\n\u003cem>Did you know that canned pumpkin is rarely actual pumpkin, but rather butternut or other winter squash? Whatever you call it, plain canned pumpkin is always a handy staple, since it can be used in both sweet and savory dishes. Of course, you can also roast and mash your own for this gorgeously warming centerpiece for brunch or dessert. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 eggs\u003cbr>\n2 cups half and half\u003cbr>\n15 oz can pumpkin (not pumpkin pie filling) , or 1 3/4 cups roasted, mashed butternut or kabocha squash\u003cbr>\n¾ cup brown sugar\u003cbr>\n3 tablespoons dark molasses\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n¼ teaspoon ground ginger\u003cbr>\n1 large loaf of French bread, cut into 2\" cubes\u003cbr>\n½ cup walnuts, roughly chopped\u003cbr>\n¼ cup raisins or dried cranberries\u003cbr>\n3 tablespoons butter, softened\u003cbr>\n3 tablespoons brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large bowl, whisk eggs, half and half, pumpkin, brown sugar, molasses, salt, and spices together. Add bread cubes to bowl in batches, stirring well between each batch. Add only enough bread to soak up liquid mixture; you may not need all the bread. Let mixture rest for 15 minutes.\u003c/p>\n\u003cp>2. Preheat oven to 350 degrees F. Fill a kettle or pitcher with hot water, and set aside. Lightly grease an 8\"x8\" glass baking dish. Stir nuts and raisins into bread mixture. Spoon mixtures loosely into baking dish. Do not pack bread mixture into dish. Mound lightly above edge of the dish if necessary.\u003c/p>\n\u003cp>3. Place glass baking dish into a 13\"x9\" baking pan. Place both dishes on the center rack of the oven. Pour hot water into larger baking pan to come up halfway on the glass pan. Bake for 30 minutes, until top is golden brown and center is set. While bread pudding is baking, stir together butter and 3 tablespoons brown sugar, and set aside. \u003c/p>\n\u003cp>4. When pudding is baked, remove glass pan from oven and set on a rack. (Wait to remove water-filled pan until oven has cooled.) Dot with brown sugar mixture, which will melt into a gooey caramel sauce, mmm. Serve warm or at room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Got a fabulous pumpkin recipe to share? Enter \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books'\u003c/a> pumpkin cooking contest. Everything from soup to muffins considered, as long as the main ingredient is pumpkin. Sat. Nov. 21, 4-5pm. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Sorry, greenies, there's nothing edible to be done with last night's scorched jack o' lantern. But you're not missing much: the real secret about any pumpkin, even the sweet little ones, is that they're just not all that tasty. Compared to even that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/wintersquashfamily500.jpg\" alt=\"winter squash family\" title=\"winter squash family\" width=\"556\" height=\"433\" class=\"alignnone size-full wp-image-7808\">\u003cbr>\n\u003cem>This is a family of winter squash, including jack be little pumpkins, delicata and sweet dumplings, carnival, kuri, baby bear pumpkins, butternut, spaghetti squash and a cinderella pumpkin.\u003cbr>\n\u003cstrong>Photo by Julia Wiley of Mariquita Farm\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Just in case you're wondering: no, you can't recycle last night's only-slightly-scorched jack o' lantern into this morning's pumpkin muffins. Sorry, greenies, into the compost bin it goes. \u003c/p>\n\u003cp>Why? Well, for starters, it wouldn't taste very good. Pumpkins bred to be big, beautiful, and able to sit on the porch without rotting for weeks on end are not going to be yummy, too. There are only so many characteristics that you can highlight on a gene string, and as far as it goes with pumpkins, you can find a fabulously chunky orange canvas, or you can have one that's dainty and edible. But not both. If it's big enough to carve a vampire face on, it's probably also going to be bland, stringy, and watery. Roast the seeds, yes, but put the rest to rest in your big green bin. \u003c/p>\n\u003cp>The baker's secret, however, is that even those cute little pumpkins, often sold under the names Sugar Pie or Sugar Pumpkin, are just not all that delicious. Compared to that supermarket workhorse, the beige-skinned butternut, even the cutest pumpkin is all bark, no bite. The butternut is dense and rich-fleshed, wonderful roasted and pureed into soups with apple and sage or a little curry powder and coconut milk. Mashed butternut is what I use for homemade pumpkin pies, pumpkin bread, and pumpkin cookies, and the only difference is how much better it tastes than actual pumpkin. \u003c/p>\n\u003cp>All these hard-shelled winter squashes are in the same family of cucurbits, anyway, under the same umbrella that shelters melons, cucumbers, summer squash and zucchini. Winter squash get their name not from their growing season (they need 100+ days of warm weather, ripening just at the tail end of summer and then curing on the vines for a few more weeks into early fall) but from their usefulness as a winter staple. Once cured--that is, left in the field or in a cool, airy place for a few weeks--their skin hardens, their curvy stem (a peduncle, for those botantically inclined) dries to almost wood-like firmness, and they can be stored in a cool, dry place with little loss of flavor or texture for months on end. Their only real enemies are warmth and moisture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But good as butternuts are, there's no reason to stop there. Right now the markets are lavishly stocked with every size and crazy streaked-and-spotted shape of winter squash. There's the delicate delicata, ivory-skinned with green stripes and orange flecks over a pale yellow-peach flesh. You can slice it into narrow half-moons, massage lightly with olive oil and bake until tender. The thin skin is edible to all but the most fastidious. For those folks, cut the squash in half lengthwise, scrape out the seeds and strings, and fill with an autumnal bread or wild-rice stuffing. Bake until squash is fork-tender and filling has browned and crisped. \u003c/p>\n\u003cp>There are other variations on the delicata, like the dumpling squash, shaped like an oversized popover and perfect for stuffing.\u003c/p>\n\u003cp>The squarish, dark green buttercup squash is for those who like their squash dry and nutty, tasting like a cross between roasted chestnuts and baked sweet potato. In their Ladybug newsletters, Andy and Julia of \u003ca href=\"http://www.mariquita.com/images/photogallery/prepared%20food/cooking%20a%20winter%20squash/wintersquashcooking.html\">Mariquita Farm\u003c/a> have sung the praises of two big beige squash, the plump, round-cheeked Long Island cheese pumpkin and the deeply grooved, deep-orange fleshed Musquee de Provence squash, also called the Fairytale pumpkin for its Cinderella-coach shape. \u003c/p>\n\u003cp>Although, if I were a mouse looking for glamor, I'd hitch myself to a Rouge Vif d'Etampes pumpkin and wait for the fairy godmother to descend. This is the most glamorous squash of all, vivid orange-red, huge and elegantly grooved. If you've ever wanted to make a pumpkin soup and serve it in a pumpkin, this is the one you want. Not surprisingly, given its shape and its tongue-twisting French name, it's often called the Cinderella pumpkin. Carved out, it also makes a striking ice bucket for an autumn brunch.\u003c/p>\n\u003cp>But my favorite remains a tricky-to-find recent hybrid, the Sunshine kabocha. Bright orange skinned, it's easy to confuse with the Red Kuri, but once tasted, it can't be mistaken for anything but its amazingly delectable self. Oh, all right, I'll admit it: roasted, it tastes like chicken. Or, even better, like the incredibly savory drippings left at the bottom of the pan after you roast a chicken. Trust me: if you think you don't like squash because you've only ever eaten those bland and pasty little baked acorn squash, you owe it your tastebuds to seek out--or grow--a Sunshine kabocha. A plain old kabocha is pretty good, too, sweet and nutty, but the Sunshine variety is just nubbly orange heaven. \u003c/p>\n\u003cp>Once you've done something virtuously savory with your roasted squash--soup, a suave puree--then it's time for a few treats. Squash, like applesauce, adds moisture without fat to baked goods, and it seems everyone turns out a loaf or two of low-fat pumpkin bread this time of year.\u003c/p>\n\u003cp>Then again, we are moving into hibernation weather and a holiday mood. At least once this month, follow the lead of Alameda home baker Steven Mounce and get every Peter Pumpkin Eater at your table moaning with pleasure over this lush pumpkin bread pudding. Trust Mounce: a man with the word \"homemade\" tattooed on his knuckles knows what you want. \u003c/p>\n\u003cp>\u003cstrong>Pumpkin Bread Pudding\u003c/strong>\u003cbr>\nServes 6-8\u003cbr>\n\u003cem>Did you know that canned pumpkin is rarely actual pumpkin, but rather butternut or other winter squash? Whatever you call it, plain canned pumpkin is always a handy staple, since it can be used in both sweet and savory dishes. Of course, you can also roast and mash your own for this gorgeously warming centerpiece for brunch or dessert. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 eggs\u003cbr>\n2 cups half and half\u003cbr>\n15 oz can pumpkin (not pumpkin pie filling) , or 1 3/4 cups roasted, mashed butternut or kabocha squash\u003cbr>\n¾ cup brown sugar\u003cbr>\n3 tablespoons dark molasses\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n½ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cloves\u003cbr>\n¼ teaspoon ground ginger\u003cbr>\n1 large loaf of French bread, cut into 2\" cubes\u003cbr>\n½ cup walnuts, roughly chopped\u003cbr>\n¼ cup raisins or dried cranberries\u003cbr>\n3 tablespoons butter, softened\u003cbr>\n3 tablespoons brown sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large bowl, whisk eggs, half and half, pumpkin, brown sugar, molasses, salt, and spices together. Add bread cubes to bowl in batches, stirring well between each batch. Add only enough bread to soak up liquid mixture; you may not need all the bread. Let mixture rest for 15 minutes.\u003c/p>\n\u003cp>2. Preheat oven to 350 degrees F. Fill a kettle or pitcher with hot water, and set aside. Lightly grease an 8\"x8\" glass baking dish. Stir nuts and raisins into bread mixture. Spoon mixtures loosely into baking dish. Do not pack bread mixture into dish. Mound lightly above edge of the dish if necessary.\u003c/p>\n\u003cp>3. Place glass baking dish into a 13\"x9\" baking pan. Place both dishes on the center rack of the oven. Pour hot water into larger baking pan to come up halfway on the glass pan. Bake for 30 minutes, until top is golden brown and center is set. While bread pudding is baking, stir together butter and 3 tablespoons brown sugar, and set aside. \u003c/p>\n\u003cp>4. When pudding is baked, remove glass pan from oven and set on a rack. (Wait to remove water-filled pan until oven has cooled.) Dot with brown sugar mixture, which will melt into a gooey caramel sauce, mmm. Serve warm or at room temperature. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Got a fabulous pumpkin recipe to share? Enter \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books'\u003c/a> pumpkin cooking contest. Everything from soup to muffins considered, as long as the main ingredient is pumpkin. Sat. Nov. 21, 4-5pm. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Apple picking, pumpkin patching, & the joys of the cider doughnut ",
"title": "Apple picking, pumpkin patching, & the joys of the cider doughnut ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apples300.jpg\" alt=\"apples\" title=\"apples\" width=\"300\" height=\"285\" class=\"alignleft size-full wp-image-7338\">Last weekend's fat harvest moon flipped a switch, and all of a sudden, it's fall. Tomatoes still shine in the garden, but now's the time to gorge on (or can) what's ripe, and accept that what's green now will still be green at Thanksgiving. At the farmers' market, grapes, figs, pomegranates, and winter squash are muscling out the last peaches and melons of the season. \u003c/p>\n\u003cp>If you're a Northeast transplant like me, you can't cross off the first week in October without craving the first bite of a snappy fresh apple, all crunch and tang. And any apple is better when you've picked it yourself right off the tree, blue sky painted between the branches and the promise of hot cider and fresh cider doughnuts to come. \u003c/p>\n\u003cp>As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo (ah, the jouncing-around, sister-jabbing joys of the pre-carseat era!) and head out to the country to go apple picking. This was the Garden State in the 70s, and there was still a lot of working farmland around. Even my hometown, an otherwise \u003ca href=\"http://www.nytimes.com/2008/04/20/realestate/20livi.html?scp=3&sq=springfield%20nj&st=cse\">drab suburb\u003c/a> whose last exciting moment happened in 1780, had a small farm smack in the middle of it, right across the street from my elementary school. \u003c/p>\n\u003cp>It didn't take long to shake loose from the strip malls and find a place where we could run through the trees, getting stung by yellowjackets drunk on fermenting fallen fruit, and filling bag after bag with Winesaps and Macouns. Always next to the dusty parking lot was a little farm market selling cloudy, fresh-pressed apple cider, boxed apple pies and best of all, cider doughnuts. They were popped fresh out of a greasy, batter-spattered contraption that moved rings of batter along a conveyor belt of bubbling oil, flipping, frying, and finally spitting them down a chute to be sugared and sold. \u003c/p>\n\u003cp>What's a cider doughnut, you ask? Oh, you poor deprived child, you. Yes, here in California you had sunshine and skateboarding, while we had slush and mittens, but the doughnuts, and the snow days, were worth it. Cider doughnuts are nothing more than cake doughnuts made with apple cider in the dough, usually rolled in cinnamon sugar and best served minutes from the fryer. For East Coast kids, though, they have a mythical connection to autumn, all part of the memory of deep blue skies and the crunch of leaves underfoot, geese flying in V's overhead and the first smell of woodsmoke after dinner. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recreating this experience on the West Coast can take a little doing. For the full sticky-fingered, apple-and-doughnut experience, you need to hit the road and head up to the gold country northeast of Sacramento, near Placerville. To \u003ca href=\"http://www.applehill.com/\">Apple Hill\u003c/a>, to be exact, where the foothills of the Sierras offer the warm days, chilly nights, and colder winters that apples like. Apple fritters, hayrides, cider and u-picks abound, although the varieties of apples lean more towards Galas and Fujis-- sweeter, milder apples that don't need as many below-freezing winter chill hours as their hardier East Coast cousins. Most likely to scratch that East-Coast itch is the charming \u003ca href=\"http://www.applehill.com/site/growers.html\">Rainbow Orchards\u003c/a>, in Camino, which offers excellent fresh-pressed cider and hot cider doughnuts in their barn, along with sprawling acres of apple trees, live bluegrass music, and lots of room for picnicking. \u003c/p>\n\u003cp>Closer to home, you can take a meandering drive on the back roads west of Petaluma to the \u003ca href=\"http://www.chilenobnb.com/apples.html\">Chileno Valley Ranch\u003c/a>. Here, between folded hills still lion-colored from summer's long dry days, are sprig-headed quail skittering across the road while hawks ride the rising air currents overhead. Herds of black Holsteins and buff Jerseys drowse beneath the oak trees. \u003c/p>\n\u003cp>You can see the small organic orchard as you drive up, planted on a gentle slope running down to the barn. Nearby are chicken coops, some vigorously baah-ing goats and sheep, and a lavish flower garden brimming with roses. Sally Gale, who owns the ranch with her husband Mike (the ranch property has been in her family since 1856), is usually on hand to walk pickers through the trees, pointing out green, grapefruit-sized Mutsus (great for baking) and dainty lunchbox-sized Pink Ladies and Pinovas, along with Molly's Delicious and fat, late-ripening Arkansas Black Twigs. In the barn, where you go to pay for your haul ($2/lb) is a small table with some of the ranch's other products, which might include eggs, tomatoes, red pears, dried beans, and the ranch's own grass-fed local beef. \u003c/p>\n\u003cp>If the scene at Chileno Valley is a little low-key for your taste, then don't miss the signs for the Peter Pumpkin Patch on your way back. Follow the (naturally) pumpkin-shaped signs to Spring Hill Road, where the otherwise cow-centric \u003ca href=\"http://springhillcheese.com/seasonalevents.aspx\">Spring Hill Cheese Company\u003c/a> dairy is decked out in full haybale-and-pumpkin drag through the end of October. There is an acres-wide field dotted with fat orange jack-o-lanterns on the vine, each more carve-worthy than the last. And then there are stacks of edible winter squash in all sizes and shapes (carnival, acorn, rouge vif d'etampes, munchkin, banana, and more); pyramids of hay to climb and jump from; a tractor-pulled wagon; even a very patient cow to milk. The air, it's true, is tangy with the smell of cow pat (a scent that always made a rancher friend breathe deep and exhale with satisfaction, saying, \"Ah, the smell of money!\"), but there are plenty of picnic tables nonetheless.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What's actually the most fun, though, is the dig-your-own-potato patch. The appeal isn't immediately apparent--walk across the road from the pumpkins, and you'll find yourself in a field of scrubby weeds. Pick up one of the long gardening forks provided, however, and look for a dried-out stalk, remnants of what was once a green and growing potato plant. Jab the fork in about 8 inches from the stalk, dig, wiggle, and lift, and voila! Buried treasure, in the shape of silky-skinned Yukon Golds. It is oddly satisfying and hard to stop, not quite \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/england/staffordshire/8272058.stm\">this kind of gold\u003c/a>, but a lot easier to find, and only $1/lb. \u003c/p>\n\n",
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"excerpt": "As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo and head out to the country to go apple picking. Recreating this experience on the West Coast can take a little doing, but it's possible. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apples300.jpg\" alt=\"apples\" title=\"apples\" width=\"300\" height=\"285\" class=\"alignleft size-full wp-image-7338\">Last weekend's fat harvest moon flipped a switch, and all of a sudden, it's fall. Tomatoes still shine in the garden, but now's the time to gorge on (or can) what's ripe, and accept that what's green now will still be green at Thanksgiving. At the farmers' market, grapes, figs, pomegranates, and winter squash are muscling out the last peaches and melons of the season. \u003c/p>\n\u003cp>If you're a Northeast transplant like me, you can't cross off the first week in October without craving the first bite of a snappy fresh apple, all crunch and tang. And any apple is better when you've picked it yourself right off the tree, blue sky painted between the branches and the promise of hot cider and fresh cider doughnuts to come. \u003c/p>\n\u003cp>As a kid, every autumn held a sunny October weekend where my mom would toss my sisters and I into the back of the Volvo (ah, the jouncing-around, sister-jabbing joys of the pre-carseat era!) and head out to the country to go apple picking. This was the Garden State in the 70s, and there was still a lot of working farmland around. Even my hometown, an otherwise \u003ca href=\"http://www.nytimes.com/2008/04/20/realestate/20livi.html?scp=3&sq=springfield%20nj&st=cse\">drab suburb\u003c/a> whose last exciting moment happened in 1780, had a small farm smack in the middle of it, right across the street from my elementary school. \u003c/p>\n\u003cp>It didn't take long to shake loose from the strip malls and find a place where we could run through the trees, getting stung by yellowjackets drunk on fermenting fallen fruit, and filling bag after bag with Winesaps and Macouns. Always next to the dusty parking lot was a little farm market selling cloudy, fresh-pressed apple cider, boxed apple pies and best of all, cider doughnuts. They were popped fresh out of a greasy, batter-spattered contraption that moved rings of batter along a conveyor belt of bubbling oil, flipping, frying, and finally spitting them down a chute to be sugared and sold. \u003c/p>\n\u003cp>What's a cider doughnut, you ask? Oh, you poor deprived child, you. Yes, here in California you had sunshine and skateboarding, while we had slush and mittens, but the doughnuts, and the snow days, were worth it. Cider doughnuts are nothing more than cake doughnuts made with apple cider in the dough, usually rolled in cinnamon sugar and best served minutes from the fryer. For East Coast kids, though, they have a mythical connection to autumn, all part of the memory of deep blue skies and the crunch of leaves underfoot, geese flying in V's overhead and the first smell of woodsmoke after dinner. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recreating this experience on the West Coast can take a little doing. For the full sticky-fingered, apple-and-doughnut experience, you need to hit the road and head up to the gold country northeast of Sacramento, near Placerville. To \u003ca href=\"http://www.applehill.com/\">Apple Hill\u003c/a>, to be exact, where the foothills of the Sierras offer the warm days, chilly nights, and colder winters that apples like. Apple fritters, hayrides, cider and u-picks abound, although the varieties of apples lean more towards Galas and Fujis-- sweeter, milder apples that don't need as many below-freezing winter chill hours as their hardier East Coast cousins. Most likely to scratch that East-Coast itch is the charming \u003ca href=\"http://www.applehill.com/site/growers.html\">Rainbow Orchards\u003c/a>, in Camino, which offers excellent fresh-pressed cider and hot cider doughnuts in their barn, along with sprawling acres of apple trees, live bluegrass music, and lots of room for picnicking. \u003c/p>\n\u003cp>Closer to home, you can take a meandering drive on the back roads west of Petaluma to the \u003ca href=\"http://www.chilenobnb.com/apples.html\">Chileno Valley Ranch\u003c/a>. Here, between folded hills still lion-colored from summer's long dry days, are sprig-headed quail skittering across the road while hawks ride the rising air currents overhead. Herds of black Holsteins and buff Jerseys drowse beneath the oak trees. \u003c/p>\n\u003cp>You can see the small organic orchard as you drive up, planted on a gentle slope running down to the barn. Nearby are chicken coops, some vigorously baah-ing goats and sheep, and a lavish flower garden brimming with roses. Sally Gale, who owns the ranch with her husband Mike (the ranch property has been in her family since 1856), is usually on hand to walk pickers through the trees, pointing out green, grapefruit-sized Mutsus (great for baking) and dainty lunchbox-sized Pink Ladies and Pinovas, along with Molly's Delicious and fat, late-ripening Arkansas Black Twigs. In the barn, where you go to pay for your haul ($2/lb) is a small table with some of the ranch's other products, which might include eggs, tomatoes, red pears, dried beans, and the ranch's own grass-fed local beef. \u003c/p>\n\u003cp>If the scene at Chileno Valley is a little low-key for your taste, then don't miss the signs for the Peter Pumpkin Patch on your way back. Follow the (naturally) pumpkin-shaped signs to Spring Hill Road, where the otherwise cow-centric \u003ca href=\"http://springhillcheese.com/seasonalevents.aspx\">Spring Hill Cheese Company\u003c/a> dairy is decked out in full haybale-and-pumpkin drag through the end of October. There is an acres-wide field dotted with fat orange jack-o-lanterns on the vine, each more carve-worthy than the last. And then there are stacks of edible winter squash in all sizes and shapes (carnival, acorn, rouge vif d'etampes, munchkin, banana, and more); pyramids of hay to climb and jump from; a tractor-pulled wagon; even a very patient cow to milk. The air, it's true, is tangy with the smell of cow pat (a scent that always made a rancher friend breathe deep and exhale with satisfaction, saying, \"Ah, the smell of money!\"), but there are plenty of picnic tables nonetheless.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's actually the most fun, though, is the dig-your-own-potato patch. The appeal isn't immediately apparent--walk across the road from the pumpkins, and you'll find yourself in a field of scrubby weeds. Pick up one of the long gardening forks provided, however, and look for a dried-out stalk, remnants of what was once a green and growing potato plant. Jab the fork in about 8 inches from the stalk, dig, wiggle, and lift, and voila! Buried treasure, in the shape of silky-skinned Yukon Golds. It is oddly satisfying and hard to stop, not quite \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/england/staffordshire/8272058.stm\">this kind of gold\u003c/a>, but a lot easier to find, and only $1/lb. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homegrown: The 21st Century Family Farm",
"title": "Homegrown: The 21st Century Family Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/z54yRKjiSxA&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/z54yRKjiSxA&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Just a mile from the skyscrapers of downtown Pasadena lies a tiny plot of land that has become the heart of an urban homesteading movement. The raised beds of the Dervaes family farm cover 1/10 of an acre. Imagine the area from a football field's goal line to the very first 10-yard mark, or if you're an average suburban homeowner, scan your backyard. Now, imagine harvesting 3 tons of organic food from this short span of soil every year.\u003c/p>\n\u003cp>Robert McFall's documentary, \u003ca href=\"http://www.homegrown-film.com/trailer.html\">\u003cstrong>Homegrown\u003c/strong>\u003c/a>, is an intimate family portrait that reveals both the visionary inspiration and the resolute dedication required to grow one's own food. For Jules and his adult children, Justin, Anais, and Jordanne, the Dervaes farm began as an experiment to see how much of their own food they could grow. A natural extension of the father's experience during the back-to-the-land heyday of the 60s and 70s, their gardens soon led to living off-the-grid. They catch rainwater and recycle grey water, keep animals for manure and collect oil from nearby restaurants to produce their own biofuel. They order hand-cranked appliances from Amish catalogs. They put up their own green beans and illuminate their home with a self-reliant mix of olive oil lamps, biodiesel lamps, homemade candles, daylighting and the occasional fluorescent bulb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dervaes_seedings.jpg\" alt=\"Dervaes seedings\" title=\"Dervaes seedings\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-7105\">\u003c/p>\n\u003cp>Jules speaks of how we can save the world by taking care of our six inches of topsoil. Like farming, living off the grid began as a political statement and personal challenge. It has since grown into an integral part of their working farm. His children have absorbed his lessons and, like him, have chosen to make it a way of life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The film includes the usual scenes of the family picking and eating ripe tomatoes from their garden--a trope of any story remotely related to sustainable agriculture. What distinguishes the kitchen and dining room scenes in \u003cem>Homegrown\u003c/em> is the image of the Dervaes repeating this meal day in, day out. In a country where one's teen years are simply an extended, fight-filled countdown to the freedom of flight, it's astonishing to see all three grown children living and working so closely, so contentedly alongside their father. Organic, locally based, and ecologically sound agriculture requires huge amounts of labor. We often forget the \"family\" half of the equation in family farming. Watching older and younger generations working together is a reminder that there are still deeper cultural changes required for a truly sustainable society. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dervaes_lunch.jpg\" alt=\"Dervaes Lunch\" title=\"Dervaes Lunch\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-7104\">\u003c/p>\n\u003cp>After a meal at their table, we're invited to sit in on one of the family's operational meetings. Here, the reality of business collides with the purity of the Dervaes' ideals. An extended discussion about accepting advertisements on their website highlights the challenges of making real-world decisions while pursuing deeply philosophical and political goals. With over 4,000 visitors each day, \u003ca href=\"http://pathtofreedom.com/\">PathToFreedom.com\u003c/a> could bring in significant income. The opportunity to make an additional $10,000 a month on a farm that grosses under $40,000 a year cannot be dismissed, and the debate marks a milestone for the family.\u003c/p>\n\u003cp>Jules fears that once they walk the path of easy money, they'll never return to the hard work of farming. His children, the ones who design, code and maintain the website, believe ads are a minor concession: why shouldn't they benefit financially from the enormous amount of experience gained through their own hard work and offered so long for free? The thought of ads, even for supportive seed companies they favor, visibly pains Jules. The younger generation is respectful enough to allow their father to override, for now, their willingness to take on a bit more of capitalism's gloss as their homestead matures into a profitable business.\u003c/p>\n\u003cp>It's obvious that there will be many more meetings and delicately balanced debates about the future of the farm. Building their client list, gathering a strong community of supporters, making wise choices, growing their business as purely and sustainably as the delicate lettuces they harvest, and establishing new homesteads in turn for each of the children--it will be a lifetime of growing and learning for the Devaes family. \u003cem>Homegrown\u003c/em> is a privileged gaze onto that rare, difficult journey.\u003c/p>\n\u003cp>\u003cstrong>UPCOMING SCREENINGS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafilm.org/mvff/\">Mill Valley Film Festival\u003c/a> \u003c/p>\n\u003cp>Sunday, October 11, 1:00 PM\u003cbr>\n\u003ca href=\"https://www.cinemark.com/sequoia.asp\">CinéArts at Sequoia\u003c/a>\u003cbr>\n25 Throckmorton Ave.\u003cbr>\nMill Valley, CA 94941\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=25+Throckmorton+Ave.++Mill+Valley,+CA+94941&fb=1&gl=us&hnear=25+Throckmorton+Ave.++Mill+Valley,+CA+94941&cid=0,0,15243960000482929265&ei=FnjDSv-kK5DitgOk8sDOAg&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>Tuesday, October 13, 6:45 PM\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.cafilm.org/rfc/\">Christopher B. Smith Rafael Film Center\u003c/a>\u003c/strong>\u003cbr>\n1118 Fourth Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&q=1118+Fourth+Street+San+Rafael,+CA+94901&oe=UTF-8&ie=UTF8&hq=&hnear=1118+4th+St,+San+Rafael,+CA+94901&gl=us&ei=hHjDSuLSD4OgswOosrXDAg&z=16&iwloc=r0\">Map\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfindie.com\">\u003cstrong>San Francisco Documentary Film Festival\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Saturday, October 17, 7:00 PM\u003cbr>\nThursday, October 22, 9:15 PM\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.roxie.com/\">The Roxie Theater\u003c/a>\u003c/strong>\u003cbr>\n3117 16th Street\u003cbr>\nSan Francisco, CA\u003cbr>\n(415)-863-1087\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=3117+16th+Street,+San+Francisco,+CA&fb=1&gl=us&hnear=3117+16th+Street,+San+Francisco,+CA&cid=0,0,1069325173250150932&ei=L3fDSueBFISkswOSzdHDAg&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "Just a mile from the skyscrapers of downtown Pasadena lies a tiny plot of land that has become the heart of an urban homesteading movement. The raised beds of the Dervaes family farm cover 1/10 of an acre. Imagine the area from a football field's goal line to the very first 10-yard mark, or if you're an average suburban homeowner, scan your backyard. Now, imagine harvesting 3 tons of organic food from this short span of soil every year.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/z54yRKjiSxA&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/z54yRKjiSxA&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Just a mile from the skyscrapers of downtown Pasadena lies a tiny plot of land that has become the heart of an urban homesteading movement. The raised beds of the Dervaes family farm cover 1/10 of an acre. Imagine the area from a football field's goal line to the very first 10-yard mark, or if you're an average suburban homeowner, scan your backyard. Now, imagine harvesting 3 tons of organic food from this short span of soil every year.\u003c/p>\n\u003cp>Robert McFall's documentary, \u003ca href=\"http://www.homegrown-film.com/trailer.html\">\u003cstrong>Homegrown\u003c/strong>\u003c/a>, is an intimate family portrait that reveals both the visionary inspiration and the resolute dedication required to grow one's own food. For Jules and his adult children, Justin, Anais, and Jordanne, the Dervaes farm began as an experiment to see how much of their own food they could grow. A natural extension of the father's experience during the back-to-the-land heyday of the 60s and 70s, their gardens soon led to living off-the-grid. They catch rainwater and recycle grey water, keep animals for manure and collect oil from nearby restaurants to produce their own biofuel. They order hand-cranked appliances from Amish catalogs. They put up their own green beans and illuminate their home with a self-reliant mix of olive oil lamps, biodiesel lamps, homemade candles, daylighting and the occasional fluorescent bulb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dervaes_seedings.jpg\" alt=\"Dervaes seedings\" title=\"Dervaes seedings\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-7105\">\u003c/p>\n\u003cp>Jules speaks of how we can save the world by taking care of our six inches of topsoil. Like farming, living off the grid began as a political statement and personal challenge. It has since grown into an integral part of their working farm. His children have absorbed his lessons and, like him, have chosen to make it a way of life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The film includes the usual scenes of the family picking and eating ripe tomatoes from their garden--a trope of any story remotely related to sustainable agriculture. What distinguishes the kitchen and dining room scenes in \u003cem>Homegrown\u003c/em> is the image of the Dervaes repeating this meal day in, day out. In a country where one's teen years are simply an extended, fight-filled countdown to the freedom of flight, it's astonishing to see all three grown children living and working so closely, so contentedly alongside their father. Organic, locally based, and ecologically sound agriculture requires huge amounts of labor. We often forget the \"family\" half of the equation in family farming. Watching older and younger generations working together is a reminder that there are still deeper cultural changes required for a truly sustainable society. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/dervaes_lunch.jpg\" alt=\"Dervaes Lunch\" title=\"Dervaes Lunch\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-7104\">\u003c/p>\n\u003cp>After a meal at their table, we're invited to sit in on one of the family's operational meetings. Here, the reality of business collides with the purity of the Dervaes' ideals. An extended discussion about accepting advertisements on their website highlights the challenges of making real-world decisions while pursuing deeply philosophical and political goals. With over 4,000 visitors each day, \u003ca href=\"http://pathtofreedom.com/\">PathToFreedom.com\u003c/a> could bring in significant income. The opportunity to make an additional $10,000 a month on a farm that grosses under $40,000 a year cannot be dismissed, and the debate marks a milestone for the family.\u003c/p>\n\u003cp>Jules fears that once they walk the path of easy money, they'll never return to the hard work of farming. His children, the ones who design, code and maintain the website, believe ads are a minor concession: why shouldn't they benefit financially from the enormous amount of experience gained through their own hard work and offered so long for free? The thought of ads, even for supportive seed companies they favor, visibly pains Jules. The younger generation is respectful enough to allow their father to override, for now, their willingness to take on a bit more of capitalism's gloss as their homestead matures into a profitable business.\u003c/p>\n\u003cp>It's obvious that there will be many more meetings and delicately balanced debates about the future of the farm. Building their client list, gathering a strong community of supporters, making wise choices, growing their business as purely and sustainably as the delicate lettuces they harvest, and establishing new homesteads in turn for each of the children--it will be a lifetime of growing and learning for the Devaes family. \u003cem>Homegrown\u003c/em> is a privileged gaze onto that rare, difficult journey.\u003c/p>\n\u003cp>\u003cstrong>UPCOMING SCREENINGS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafilm.org/mvff/\">Mill Valley Film Festival\u003c/a> \u003c/p>\n\u003cp>Sunday, October 11, 1:00 PM\u003cbr>\n\u003ca href=\"https://www.cinemark.com/sequoia.asp\">CinéArts at Sequoia\u003c/a>\u003cbr>\n25 Throckmorton Ave.\u003cbr>\nMill Valley, CA 94941\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=25+Throckmorton+Ave.++Mill+Valley,+CA+94941&fb=1&gl=us&hnear=25+Throckmorton+Ave.++Mill+Valley,+CA+94941&cid=0,0,15243960000482929265&ei=FnjDSv-kK5DitgOk8sDOAg&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>Tuesday, October 13, 6:45 PM\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.cafilm.org/rfc/\">Christopher B. Smith Rafael Film Center\u003c/a>\u003c/strong>\u003cbr>\n1118 Fourth Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?client=safari&q=1118+Fourth+Street+San+Rafael,+CA+94901&oe=UTF-8&ie=UTF8&hq=&hnear=1118+4th+St,+San+Rafael,+CA+94901&gl=us&ei=hHjDSuLSD4OgswOosrXDAg&z=16&iwloc=r0\">Map\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfindie.com\">\u003cstrong>San Francisco Documentary Film Festival\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Saturday, October 17, 7:00 PM\u003cbr>\nThursday, October 22, 9:15 PM\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.roxie.com/\">The Roxie Theater\u003c/a>\u003c/strong>\u003cbr>\n3117 16th Street\u003cbr>\nSan Francisco, CA\u003cbr>\n(415)-863-1087\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=3117+16th+Street,+San+Francisco,+CA&fb=1&gl=us&hnear=3117+16th+Street,+San+Francisco,+CA&cid=0,0,1069325173250150932&ei=L3fDSueBFISkswOSzdHDAg&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Free Farm Stand",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/freefarmstand-bounty.jpg\" alt=\"free farmstand bounty\" title=\"free farmstand bounty\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6923\">\u003cbr>\nBeing a writer, I've worked a lot of retail over the years. I've sold flown-from-Switzerland chocolates to San Francisco socialites who spent more on three boxes of truffles than I made in a week. I've peddled Pez and Camel Lights from a tray slung around my neck, squeezed ladies (and gents) into latex dresses and leather corsets, frothed lattes for bond traders, boxed up cookies and talked tourists into overpriced art on Union Square.\u003c/p>\n\u003cp>In my personal life, I'm not a shopper, but I can see what people get out of good service, besides just new shoes and credit-card debt. You tell a dumpy guy with a thing for latex that he looks great in that $500 catsuit and you mean it, because he's so happy wearing it that just for that moment, he's Jon Hamm. You know you've made his day, along with a little bit of commission. \u003c/p>\n\u003cp>But what I realized last Sunday is how much more fun it is when you can just give the stuff away. Especially when the goods in question are beautiful organic fruits and vegetables, things everyone needs: yellow tomatoes and Japanese eggplants, kale and collards, curvy neon-bright summer squash, sticky green figs and late-season peaches. \u003c/p>\n\u003cp>Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003ca href=\"http://www.freefarmstand.org\">Free Farm Stand\u003c/a> is a joyful place. Anyone can come, and all different people do: determined grandmothers and families pushing strollers, clusters of groovy, effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, gray hair and glasses meeting bedhead and glasses. \u003c/p>\n\u003cp>By 2 o'clock, a steady stream of people has been flowing past the table for an hour. Jeremy, a frequent volunteer, starts tootling away on a wooden flute. Inspired by the giveaway, a man named Steve has set up a agua fresca stand nearby, quenching the sunny Sunday afternoon thirsts with free glasses of melony coolness. There's a separate table stacked with loaves of bread donated by Acme Bread, another full of free thumb-sized lettuce plants for home gardeners.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only one guy grumbles about the line not moving fast enough for his taste. No one can take him seriously, though; it's a sunny Sunday in the park and the tomatoes are free. If you can't chill out here, you're \u003cem>way \u003c/em>too tense, man. \u003c/p>\n\u003cp>It's set up like any farmers' market stand: a white tent overhead for shade, colorful tablecloths stacked with bowls and baskets overflowing with vegetables, herbs, and fruit. Volunteers pull out more tomatoes, more artichokes from boxes stacked beneath the tables, answer questions and offer recipes. There are plastic and paper bags on hand, but never enough; smart shoppers bring not only their own totes but their own recycled plastic bags for separating out the basil from the peppers, or the bean sprouts from the squashy figs. \u003c/p>\n\u003cp>One table is stocked with farmers' market giveaways, donated produce left over at the end of the day from Ferry Plaza and other top-notch Saturday markets. I recognize bundles of herbs from Marin Roots Farm, fat red tomatoes from Phil Foster's 200-acre organic ranch in Hollister, perfect-looking Brussels sprouts and box after box of red Russian kale and yellow-flowering Chinese broccoli. \u003c/p>\n\u003cp>Another table is the super-local table, filled with urban produce grown or gleaned all around the city, shared from backyards, parks, and community gardens. Regulars show up with baggies of lemon verbena, boxes of apples, bags of zucchini and butternut squash. \u003c/p>\n\u003cp>This is how the Free Farm Stand started, when Tree, a community gardener and longtime social-justice activist who works at the St Martin de Porres soup kitchen, decided that his gardens' extra communal produce shouldn't go to waste. \u003c/p>\n\u003cp>The goal was to make locally grown, organic produce available to all, especially those with low incomes or limited budgets, creating garden-to-table food security right on the street. With this in mind, Tree set up a card table inside the Treat Commons garden at 23rd and Treat Sts in April of last year, offering a little bit of whatever was growing around the Mission and Potrero Hill. \u003c/p>\n\u003cp>Slowly, word of mouth (and \u003ca href=\"http://www.freefarmstand.org/\">blog\u003c/a>) spread about this sweet neighborhood thing happening on Sunday afternoons. Other gardeners started sharing their bounty. Tree formed connections with growers selling at local farmers markets and began picking up their extras after the markets ended. The farmstand moved out in front of the garden, into the park, and turned into two tables, then three, with a line that could stretch out of the park and down the block when the harvest was in full swing and there were sweet treats like peaches and figs on offer. \u003c/p>\n\u003cp>But the crowds don't come just for the free lettuce, or even the free tomatoes. Everyone has a question: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>What are these?\u003c/strong> \u003cem>Baby artichokes--clip off the pointy leaf tips and steam or boil them whole.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this salad mix?\u003c/strong> \u003cem>No, it's braising mix, a little too tough for eating raw, better for sauteing. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this cilantro?\u003c/strong> \u003cem>No, smell it, it's parsley; cilantro's over there.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>What is this?\u003c/strong> \u003cem>This is red mustard, very good for you, strong-tasting and good sauteed, stir-fried or put in soup.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Can I eat the leaves?\u003c/strong> \u003cem>Yes, beet greens are delicious, cook them like spinach. You can cook radish greens too, if they're green and not yellowed or wilted. And this is curly kale, this is lacinato kale, what the Italians call cavalo nero and what American supermarkets call dino kale, because it's so bumpy and puckered, see, like dinosaur skin, and these are collards, this is chard. They're all in the brassica family along with cauliflower and broccoli, what used to be called the crucifers because of their cross-shaped stems\u003c/em>. \u003c/p>\u003c/blockquote>\n\u003cp>OK, so maybe I get a little carried away giving out information. But I'm not the only one. Gloria, who works at a detox center in the city, is sharing her recipe for roasted kale (rub with olive oil, salt and pepper, bake at 375F for 20 minutes, better than potato chips, leave them in the turned-off oven under the pilot light for a day if you want them really crispy). Lisa's got a new favorite salad, radishes dressed with mustard, olive oil, fresh ginger, a little sucanat, garlic, salt and pepper, orange juice and chopped parsley. People are chatting with tote bags full of leeks and beets over their arms, eating burritos on the grass, talking compost and chayote squash in the garden while their kids splash the strawberries with a hose. \u003c/p>\n\u003cp>That it's all free seems to bring out the best in the crowd. No one grabs, no one hoards. Take what you can use or share, we say from behind the tables, and people carefully separate out a few sprigs of cilantro if that's all they want, pour half a box of cherry tomatoes into their bags and replace the rest. The feeling is one of abundance shared, not charity bestowed. Everyone takes home a slightly different mix, an urban stone soup cooked up by a community of growers from the Bay Area and beyond. \u003c/p>\n\u003cp>By 3 o'clock, the boxes are flattened and Christina, a regular volunteer, is sweeping up crumpled leaves and squashed tomatoes with a broom. The day's bounty has been reduced to some mixed greens and a few bundles of thyme and oregano. The baskets are stacked, the tent pulled down. We share chunks of homemade apple cake baked by Clara, another volunteer who gardens nearby. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I pick up my own box of veggies, thank Tree and head home over the hill, slurping a cold watermelon agua fresca from La Taqueria on the way. I've promised a friend in Oakland that I'll hang out with her two young boys today. The figs and tomatoes will come with me, I decide. There's always enough to share. \u003c/p>\n\n",
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"excerpt": "Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003cstrong>Free Farm Stand\u003c/strong> is a joyful place. Anyone can come to pick up some free, locally grown organic produce, and all different people do: determined grandmothers and families pushing strollers, clusters of effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, neighborhood activists sharing recipes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/freefarmstand-bounty.jpg\" alt=\"free farmstand bounty\" title=\"free farmstand bounty\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6923\">\u003cbr>\nBeing a writer, I've worked a lot of retail over the years. I've sold flown-from-Switzerland chocolates to San Francisco socialites who spent more on three boxes of truffles than I made in a week. I've peddled Pez and Camel Lights from a tray slung around my neck, squeezed ladies (and gents) into latex dresses and leather corsets, frothed lattes for bond traders, boxed up cookies and talked tourists into overpriced art on Union Square.\u003c/p>\n\u003cp>In my personal life, I'm not a shopper, but I can see what people get out of good service, besides just new shoes and credit-card debt. You tell a dumpy guy with a thing for latex that he looks great in that $500 catsuit and you mean it, because he's so happy wearing it that just for that moment, he's Jon Hamm. You know you've made his day, along with a little bit of commission. \u003c/p>\n\u003cp>But what I realized last Sunday is how much more fun it is when you can just give the stuff away. Especially when the goods in question are beautiful organic fruits and vegetables, things everyone needs: yellow tomatoes and Japanese eggplants, kale and collards, curvy neon-bright summer squash, sticky green figs and late-season peaches. \u003c/p>\n\u003cp>Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003ca href=\"http://www.freefarmstand.org\">Free Farm Stand\u003c/a> is a joyful place. Anyone can come, and all different people do: determined grandmothers and families pushing strollers, clusters of groovy, effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, gray hair and glasses meeting bedhead and glasses. \u003c/p>\n\u003cp>By 2 o'clock, a steady stream of people has been flowing past the table for an hour. Jeremy, a frequent volunteer, starts tootling away on a wooden flute. Inspired by the giveaway, a man named Steve has set up a agua fresca stand nearby, quenching the sunny Sunday afternoon thirsts with free glasses of melony coolness. There's a separate table stacked with loaves of bread donated by Acme Bread, another full of free thumb-sized lettuce plants for home gardeners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only one guy grumbles about the line not moving fast enough for his taste. No one can take him seriously, though; it's a sunny Sunday in the park and the tomatoes are free. If you can't chill out here, you're \u003cem>way \u003c/em>too tense, man. \u003c/p>\n\u003cp>It's set up like any farmers' market stand: a white tent overhead for shade, colorful tablecloths stacked with bowls and baskets overflowing with vegetables, herbs, and fruit. Volunteers pull out more tomatoes, more artichokes from boxes stacked beneath the tables, answer questions and offer recipes. There are plastic and paper bags on hand, but never enough; smart shoppers bring not only their own totes but their own recycled plastic bags for separating out the basil from the peppers, or the bean sprouts from the squashy figs. \u003c/p>\n\u003cp>One table is stocked with farmers' market giveaways, donated produce left over at the end of the day from Ferry Plaza and other top-notch Saturday markets. I recognize bundles of herbs from Marin Roots Farm, fat red tomatoes from Phil Foster's 200-acre organic ranch in Hollister, perfect-looking Brussels sprouts and box after box of red Russian kale and yellow-flowering Chinese broccoli. \u003c/p>\n\u003cp>Another table is the super-local table, filled with urban produce grown or gleaned all around the city, shared from backyards, parks, and community gardens. Regulars show up with baggies of lemon verbena, boxes of apples, bags of zucchini and butternut squash. \u003c/p>\n\u003cp>This is how the Free Farm Stand started, when Tree, a community gardener and longtime social-justice activist who works at the St Martin de Porres soup kitchen, decided that his gardens' extra communal produce shouldn't go to waste. \u003c/p>\n\u003cp>The goal was to make locally grown, organic produce available to all, especially those with low incomes or limited budgets, creating garden-to-table food security right on the street. With this in mind, Tree set up a card table inside the Treat Commons garden at 23rd and Treat Sts in April of last year, offering a little bit of whatever was growing around the Mission and Potrero Hill. \u003c/p>\n\u003cp>Slowly, word of mouth (and \u003ca href=\"http://www.freefarmstand.org/\">blog\u003c/a>) spread about this sweet neighborhood thing happening on Sunday afternoons. Other gardeners started sharing their bounty. Tree formed connections with growers selling at local farmers markets and began picking up their extras after the markets ended. The farmstand moved out in front of the garden, into the park, and turned into two tables, then three, with a line that could stretch out of the park and down the block when the harvest was in full swing and there were sweet treats like peaches and figs on offer. \u003c/p>\n\u003cp>But the crowds don't come just for the free lettuce, or even the free tomatoes. Everyone has a question: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>What are these?\u003c/strong> \u003cem>Baby artichokes--clip off the pointy leaf tips and steam or boil them whole.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this salad mix?\u003c/strong> \u003cem>No, it's braising mix, a little too tough for eating raw, better for sauteing. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this cilantro?\u003c/strong> \u003cem>No, smell it, it's parsley; cilantro's over there.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>What is this?\u003c/strong> \u003cem>This is red mustard, very good for you, strong-tasting and good sauteed, stir-fried or put in soup.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Can I eat the leaves?\u003c/strong> \u003cem>Yes, beet greens are delicious, cook them like spinach. You can cook radish greens too, if they're green and not yellowed or wilted. And this is curly kale, this is lacinato kale, what the Italians call cavalo nero and what American supermarkets call dino kale, because it's so bumpy and puckered, see, like dinosaur skin, and these are collards, this is chard. They're all in the brassica family along with cauliflower and broccoli, what used to be called the crucifers because of their cross-shaped stems\u003c/em>. \u003c/p>\u003c/blockquote>\n\u003cp>OK, so maybe I get a little carried away giving out information. But I'm not the only one. Gloria, who works at a detox center in the city, is sharing her recipe for roasted kale (rub with olive oil, salt and pepper, bake at 375F for 20 minutes, better than potato chips, leave them in the turned-off oven under the pilot light for a day if you want them really crispy). Lisa's got a new favorite salad, radishes dressed with mustard, olive oil, fresh ginger, a little sucanat, garlic, salt and pepper, orange juice and chopped parsley. People are chatting with tote bags full of leeks and beets over their arms, eating burritos on the grass, talking compost and chayote squash in the garden while their kids splash the strawberries with a hose. \u003c/p>\n\u003cp>That it's all free seems to bring out the best in the crowd. No one grabs, no one hoards. Take what you can use or share, we say from behind the tables, and people carefully separate out a few sprigs of cilantro if that's all they want, pour half a box of cherry tomatoes into their bags and replace the rest. The feeling is one of abundance shared, not charity bestowed. Everyone takes home a slightly different mix, an urban stone soup cooked up by a community of growers from the Bay Area and beyond. \u003c/p>\n\u003cp>By 3 o'clock, the boxes are flattened and Christina, a regular volunteer, is sweeping up crumpled leaves and squashed tomatoes with a broom. The day's bounty has been reduced to some mixed greens and a few bundles of thyme and oregano. The baskets are stacked, the tent pulled down. We share chunks of homemade apple cake baked by Clara, another volunteer who gardens nearby. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I pick up my own box of veggies, thank Tree and head home over the hill, slurping a cold watermelon agua fresca from La Taqueria on the way. I've promised a friend in Oakland that I'll hang out with her two young boys today. The figs and tomatoes will come with me, I decide. There's always enough to share. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer Salad Project",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sunflower500.jpg\" alt=\"sunflower\" title=\"sunflower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6265\">\u003c/p>\n\u003cp>No, I don't have a back 40. Maybe I have a back four like you, a 4x4x4 chunk of concrete back patio in Bernal Heights, ancient cactus in one corner, Wizard-of-Oz cyclone cellar door in the other, a few beat-up chairs, windchimes, and ashtrays filling in the rest. Perfect for a garden! Last summer, my gardening lust didn't get tripped until July, when I came home with high hopes and a couple of leggy tomato plants, only to find myself running a soup kitchen for a hungry neighborhood of whiteflies and aphids. Embarassing for someone with a certificate in ecological horticulture, to say the least. \u003c/p>\n\u003cp>This year, I put that hard-won \u003ca href=\"http://casfs.ucsc.edu/\">CASFS\u003c/a> knowledge to use. To wit: pests prey on weak plants, plants growing out of season, deprived of the nutrients they need. A healthy eco-system is one that supports beneficial bugs and pollinators, with a mixed palette of plants and bugs that can overwhelm destructive pests. Food not lawns, sure, but flowers can be just as hard-working as veggies, pumping out the nectar that feeds the bees and wasps, and in the process both enabling plant sex and elbowing out less desirable insects. Bachelor's buttons, borage, sweet alyssum, morning glory, cosmos, sunflowers: they all bloomed and did their part, along with the stunning salpiglossis that was just there to look gorgeous. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/morning-glory500.jpg\" alt=\"morning glory\" title=\"morning glory\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6263\">\u003c/p>\n\u003cp>So, what was growing in the back four by four? Tomatoes, of course, which no summer gardener can be without, even in too-chilly, too-foggy San Francisco. Not having the willpower of the Zen gardeners at Green Gulch, who bow to the powers of their surrounding cool marine winds and don't even try, I compromised with a couple of cherry tomato plants, a Chadwick Cherry (named after Alan Chadwick, mad genius and founding UCSC gardener) and a Golden Nugget, both birthed from thumb-sized starts from the \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>. The rest of the veggies came from seeds, thanks to my conviction that unless it's grown from seed, you didn't really earn it and it's not really yours. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, I'm not a spiritual person. Planting seeds is the closest thing I get to an expression of faith: you hold these tiny specks, all shapes and colors, and trust that they contain everything to rise into life. You slip them into the dirt, water them every morning, and the day after you've skeptically succumbed to doubt, they pop up, all fresh and new, eager to spin the whole wheel again. Samsara, sure, only it all tastes really, really good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sugarsnaps500.jpg\" alt=\"sugar snaps\" title=\"sugar snaps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6264\">\u003c/p>\n\u003cp>What I grew, all in containers using just potting soil, encouraging words, and (no, I'm not proud, but I'm honest) the occasional dose of Miracle-Gro, along with size-10 sneakers unashamed to stomp on lettuce-munching caterpillars: French Baby Nantes carrots, which stayed pinkie-sized but were amazingly sweet and crunchy; sugar snap peas, prolific and delicious, despite a leaf-devouring case of fog-borne powdery mildew; the aforementioned Golden Nugget and Chadwick Cherry tomatoes; African blue basil, skimpy-leaved but prolific in pretty mauve flower spikes; tiny whorls of green and red container lettuce, mostly eaten by those effing caterpillars; and of course, early summer's fingerling potatoes. \u003c/p>\n\u003cp>My old pals Sally and Christina, who came over to photograph, then eat, that first potato crop, came by again to dine on the fruits of the \u003cstrong>Summer Salad Project\u003c/strong>, augmented by a variety of local items. There was some crusty sourdough flatbread I'd made from locally grown and milled grains: whole-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and cornmeal from Erin at \u003ca href=\"http://www.ridgecut.com/servlet/StoreFront\">Ridgecut Gristmills\u003c/a>, glossed with olive oil from McEvoy Ranch near Petaluma and flavored with summer savory from a Marquita Farm \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">mystery box\u003c/a>. \u003c/p>\n\u003cp>With it went garden antipasti: the five ripe cherry tomatoes we could pick, a handful of sugar-snap peas and baby carrots, sheep's milk ricotta from West Marin's \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and a bowl of homemade mayonnaise. And Julia Child's advice aside, you don't even need to warm the bowl; as long as you go slow whisking in the oil in the beginning, making mayonnaise is a \u003cem>snap\u003c/em>. All it takes is olive oil, lemon juice, salt, egg yolks, a little mustard, a whisk and three or four minutes' worth of patience. \u003c/p>\n\u003cp>There were also deviled eggs made using more of that mayonnaise, because who doesn't love a deviled egg? For dinner, garlicked-and-lemoned greens, made from a mixture of erbette chard, radish and beet greens, all pulled from the mystery box, and the piece de resistance: a succotash of Brentwood corn mixed with roasted serrano chiles, heirloom tomatoes, basil and savory from Mariquita, plus roasted torpedo onions and fresh flageolet beans grown by Annabelle at \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera Farm\u003c/a>. In our glasses went pink vin gris from Bonny Doon, bought on sale at Good Life Grocery up the street. \u003c/p>\n\u003cp>Now, I'm name-checking for a reason. This isn't brand-naming just for some kind of locavore dirt cred. The dinner was local on purpose, but it also wasn't particularly hard to put together, thanks to the agricultural abundance surrounding us. What was on our plates was also community through commerce; all these vegetables were the livelihoods of people I've gotten to know, even just a little, through buying their vegetables week after week, visiting their farms, walking through their fields or orchards. It doesn't take much time to put a face on your food, and to make it part of a larger web of interlocking stories and histories, a personal geography marked by olives and zucchini, the taste of a milky green wheat kernel or the sight of two tiny leaves poking up out of the dirt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that night, looking around the table, Christina said grace to thank the earth, the farmers, the cook, and friendship, for making it all worth it. \u003c/p>\n\n",
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"excerpt": "Could you cook a whole locally-sourced dinner without really trying? The Summer Salad Project takes locavore eating down to a few pots in a Bernal backyard, augmented with some local farm love. The result? Some mighty good eating. Pass the mayonnaise! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sunflower500.jpg\" alt=\"sunflower\" title=\"sunflower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6265\">\u003c/p>\n\u003cp>No, I don't have a back 40. Maybe I have a back four like you, a 4x4x4 chunk of concrete back patio in Bernal Heights, ancient cactus in one corner, Wizard-of-Oz cyclone cellar door in the other, a few beat-up chairs, windchimes, and ashtrays filling in the rest. Perfect for a garden! Last summer, my gardening lust didn't get tripped until July, when I came home with high hopes and a couple of leggy tomato plants, only to find myself running a soup kitchen for a hungry neighborhood of whiteflies and aphids. Embarassing for someone with a certificate in ecological horticulture, to say the least. \u003c/p>\n\u003cp>This year, I put that hard-won \u003ca href=\"http://casfs.ucsc.edu/\">CASFS\u003c/a> knowledge to use. To wit: pests prey on weak plants, plants growing out of season, deprived of the nutrients they need. A healthy eco-system is one that supports beneficial bugs and pollinators, with a mixed palette of plants and bugs that can overwhelm destructive pests. Food not lawns, sure, but flowers can be just as hard-working as veggies, pumping out the nectar that feeds the bees and wasps, and in the process both enabling plant sex and elbowing out less desirable insects. Bachelor's buttons, borage, sweet alyssum, morning glory, cosmos, sunflowers: they all bloomed and did their part, along with the stunning salpiglossis that was just there to look gorgeous. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/morning-glory500.jpg\" alt=\"morning glory\" title=\"morning glory\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6263\">\u003c/p>\n\u003cp>So, what was growing in the back four by four? Tomatoes, of course, which no summer gardener can be without, even in too-chilly, too-foggy San Francisco. Not having the willpower of the Zen gardeners at Green Gulch, who bow to the powers of their surrounding cool marine winds and don't even try, I compromised with a couple of cherry tomato plants, a Chadwick Cherry (named after Alan Chadwick, mad genius and founding UCSC gardener) and a Golden Nugget, both birthed from thumb-sized starts from the \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>. The rest of the veggies came from seeds, thanks to my conviction that unless it's grown from seed, you didn't really earn it and it's not really yours. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, I'm not a spiritual person. Planting seeds is the closest thing I get to an expression of faith: you hold these tiny specks, all shapes and colors, and trust that they contain everything to rise into life. You slip them into the dirt, water them every morning, and the day after you've skeptically succumbed to doubt, they pop up, all fresh and new, eager to spin the whole wheel again. Samsara, sure, only it all tastes really, really good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sugarsnaps500.jpg\" alt=\"sugar snaps\" title=\"sugar snaps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6264\">\u003c/p>\n\u003cp>What I grew, all in containers using just potting soil, encouraging words, and (no, I'm not proud, but I'm honest) the occasional dose of Miracle-Gro, along with size-10 sneakers unashamed to stomp on lettuce-munching caterpillars: French Baby Nantes carrots, which stayed pinkie-sized but were amazingly sweet and crunchy; sugar snap peas, prolific and delicious, despite a leaf-devouring case of fog-borne powdery mildew; the aforementioned Golden Nugget and Chadwick Cherry tomatoes; African blue basil, skimpy-leaved but prolific in pretty mauve flower spikes; tiny whorls of green and red container lettuce, mostly eaten by those effing caterpillars; and of course, early summer's fingerling potatoes. \u003c/p>\n\u003cp>My old pals Sally and Christina, who came over to photograph, then eat, that first potato crop, came by again to dine on the fruits of the \u003cstrong>Summer Salad Project\u003c/strong>, augmented by a variety of local items. There was some crusty sourdough flatbread I'd made from locally grown and milled grains: whole-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and cornmeal from Erin at \u003ca href=\"http://www.ridgecut.com/servlet/StoreFront\">Ridgecut Gristmills\u003c/a>, glossed with olive oil from McEvoy Ranch near Petaluma and flavored with summer savory from a Marquita Farm \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">mystery box\u003c/a>. \u003c/p>\n\u003cp>With it went garden antipasti: the five ripe cherry tomatoes we could pick, a handful of sugar-snap peas and baby carrots, sheep's milk ricotta from West Marin's \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and a bowl of homemade mayonnaise. And Julia Child's advice aside, you don't even need to warm the bowl; as long as you go slow whisking in the oil in the beginning, making mayonnaise is a \u003cem>snap\u003c/em>. All it takes is olive oil, lemon juice, salt, egg yolks, a little mustard, a whisk and three or four minutes' worth of patience. \u003c/p>\n\u003cp>There were also deviled eggs made using more of that mayonnaise, because who doesn't love a deviled egg? For dinner, garlicked-and-lemoned greens, made from a mixture of erbette chard, radish and beet greens, all pulled from the mystery box, and the piece de resistance: a succotash of Brentwood corn mixed with roasted serrano chiles, heirloom tomatoes, basil and savory from Mariquita, plus roasted torpedo onions and fresh flageolet beans grown by Annabelle at \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera Farm\u003c/a>. In our glasses went pink vin gris from Bonny Doon, bought on sale at Good Life Grocery up the street. \u003c/p>\n\u003cp>Now, I'm name-checking for a reason. This isn't brand-naming just for some kind of locavore dirt cred. The dinner was local on purpose, but it also wasn't particularly hard to put together, thanks to the agricultural abundance surrounding us. What was on our plates was also community through commerce; all these vegetables were the livelihoods of people I've gotten to know, even just a little, through buying their vegetables week after week, visiting their farms, walking through their fields or orchards. It doesn't take much time to put a face on your food, and to make it part of a larger web of interlocking stories and histories, a personal geography marked by olives and zucchini, the taste of a milky green wheat kernel or the sight of two tiny leaves poking up out of the dirt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that night, looking around the table, Christina said grace to thank the earth, the farmers, the cook, and friendship, for making it all worth it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/farmcity-bookcover-sm1.jpg\" alt=\"The Education of an Urban Farmer\" title=\"The Education of an Urban Farmer\" width=\"160\" height=\"240\" class=\"alignleft size-full wp-image-5817\">\u003c/a>\u003cstrong>Farm City\u003c/strong>\u003cbr>\nNovella Carpenter took over an empty lot next to her apartment in Oakland's gritty Ghost Town neighborhood, and over the years turned it into a lush garden and farm complete with bees, chickens, rabbits and even pigs. Urban farms are popping up in even the most cramped corners of densely populated cities, fueled by a desire for good food and a closer relationship with what we eat. Carpenter joins Forum to talk about her new book, \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\"Farm City: The Education of an Urban Farmer.\"\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Novella Carpenter, journalist, urban farmer and author of \"Farm City: The Education of an Urban Farmer\" \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/R908071000.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/R908071000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Explore and buy the book \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\"Farm City: The Education of an Urban Farmer\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://farmcity.wordpress.com/\">Farm City News\u003c/a>: Novella Carpenter's blog \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R908071630/e\">Listen to story and view a slideshow of Oakland's Ghost Town Farm\u003c/a> on The California Report: Urban Farming in Oakland\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/farmcity-bookcover-sm1.jpg\" alt=\"The Education of an Urban Farmer\" title=\"The Education of an Urban Farmer\" width=\"160\" height=\"240\" class=\"alignleft size-full wp-image-5817\">\u003c/a>\u003cstrong>Farm City\u003c/strong>\u003cbr>\nNovella Carpenter took over an empty lot next to her apartment in Oakland's gritty Ghost Town neighborhood, and over the years turned it into a lush garden and farm complete with bees, chickens, rabbits and even pigs. Urban farms are popping up in even the most cramped corners of densely populated cities, fueled by a desire for good food and a closer relationship with what we eat. Carpenter joins Forum to talk about her new book, \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\"Farm City: The Education of an Urban Farmer.\"\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson \u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Novella Carpenter, journalist, urban farmer and author of \"Farm City: The Education of an Urban Farmer\" \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/R908071000.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/R908071000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Explore and buy the book \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/kqedorg20\">\"Farm City: The Education of an Urban Farmer\"\u003c/a> at Amazon.com\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \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/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Patio Potato Farming: The Harvest",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potato-harvest500.jpg\" alt=\"potato harvest\" title=\"potato harvest\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5065\">\u003c/p>\n\u003cp>How are we celebrating the Fourth of July up in Bernal? We're harvesting the tater bucket! You might recall, back in the early, chilly days of spring, right around St Patrick's Day, a handful of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/14/urban-homesteading-patio-potato-farming/\">ugly sprouting potatoes\u003c/a> were thrown face-down in a bucket of dirt, given their chance for producing the next generation. And now, the resulting crop of new potatoes has been dug up, rinsed, steamed, browned in butter and chives, and eaten. \u003c/p>\n\u003cp>To be true red-white-and-blue homesteaders, we could have whisked up some homemade mayonnaise and made all-American potato salad. But the patio potatoes were too few, and too precious, for that. They needed to be appreciated just for their dainty little selves. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potato-dish5001.jpg\" alt=\"potato dish\" title=\"potato dish\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5064\">\u003c/p>\n\u003cp>You might be saying to yourself, \u003cem>wow, those sure are some small potatoes. \u003c/em> And it's true. The original potatoes planted were fingerlings, which are naturally small, but these are rather petite even for those. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What happened was, alas, a fungal infection of some kind. Might have been early blight, might have been a wilt like fusarium. All of a sudden, about a month ago, the lovely healthy leaves got brown-spotted one by one. The brown turned to yellow, and eventually the whole stem got limp and died. The brown turned to yellow, and eventually each cluster of leaves faded and died while the stem below the soil line rotted. And once the leaves were gone, the pizza delivery to the potatoes stopped, so to speak, and so did their growth. \u003c/p>\n\u003cp>These, then, were my teenage potatoes, kicked out of the nest a little young. I think it was partly my fault, due to some overwatering that probably spurred the blight's progression, since fungal diseases are spread and exacerbated by moisture. \u003c/p>\n\u003cp>Luckily, though, this happened pretty far along in the tater-growing process, meaning we still got a few good handfuls. And there is something pretty wonderful about harvesting your own dinner--not just picking a few tomatoes or plucking a little basil but plunging your whole arm past the elbow into a bucket of warm dirt, fishing around for what slender gold treasures might be hiding in there. These were true new potatoes, fresh and moist, their skins tattered off merely by washing. Not to mention really, really delicious, if I say so myself. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potatostem300.jpg\" alt=\"potato stem\" title=\"potato stem\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-5066\">And just in case you were wondering what a potato looks like when it's still growing, well, it looks like this, only deep in the dirt. You can see that the potato itself isn't a root, like carrots or beets, but rather a stolen, or swollen stem, branching off from the main stem above the roots. \u003c/p>\n\u003cp>Since most potatoes take about 100 days from sprouting to harvest, there's still time for another crop before the winter wet weather comes on. Will tater bucket #2 be more successful? Stay tuned!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Sally Carter\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\n",
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"excerpt": "How did we celebrate the 4th of July up in Bernal? We harvested the tater bucket! To be really true red-white-and-blue homesteaders, we could have whisked up some homemade mayonnaise and made all-American potato salad. But the patio potatoes were too few, and too precious, for that. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What happened was, alas, a fungal infection of some kind. Might have been early blight, might have been a wilt like fusarium. All of a sudden, about a month ago, the lovely healthy leaves got brown-spotted one by one. The brown turned to yellow, and eventually the whole stem got limp and died. The brown turned to yellow, and eventually each cluster of leaves faded and died while the stem below the soil line rotted. And once the leaves were gone, the pizza delivery to the potatoes stopped, so to speak, and so did their growth. \u003c/p>\n\u003cp>These, then, were my teenage potatoes, kicked out of the nest a little young. I think it was partly my fault, due to some overwatering that probably spurred the blight's progression, since fungal diseases are spread and exacerbated by moisture. \u003c/p>\n\u003cp>Luckily, though, this happened pretty far along in the tater-growing process, meaning we still got a few good handfuls. And there is something pretty wonderful about harvesting your own dinner--not just picking a few tomatoes or plucking a little basil but plunging your whole arm past the elbow into a bucket of warm dirt, fishing around for what slender gold treasures might be hiding in there. These were true new potatoes, fresh and moist, their skins tattered off merely by washing. Not to mention really, really delicious, if I say so myself. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/potatostem300.jpg\" alt=\"potato stem\" title=\"potato stem\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-5066\">And just in case you were wondering what a potato looks like when it's still growing, well, it looks like this, only deep in the dirt. You can see that the potato itself isn't a root, like carrots or beets, but rather a stolen, or swollen stem, branching off from the main stem above the roots. \u003c/p>\n\u003cp>Since most potatoes take about 100 days from sprouting to harvest, there's still time for another crop before the winter wet weather comes on. Will tater bucket #2 be more successful? Stay tuned!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Sally Carter\u003c/em>\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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