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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Meet Miss Arepita: A Taste of Venezuela in North Oakland",
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"content": "\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Centerfield of Greens: SF Giants Open Edible Garden",
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"content": "\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_83134\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-f925b40b2a4983fe2d66eaa17638158bdfdeb4e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-f925b40b2a4983fe2d66eaa17638158bdfdeb4e9.jpg\" alt='Astronaut Steve \"Swanny\" Swanson tends to lettuce plants growing at the International Space Station that may one day make it into his salad. Photo: Courtesy of NASA' width=\"1800\" height=\"1348\" class=\"size-full wp-image-83134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Astronaut Steve \"Swanny\" Swanson tends to lettuce plants growing at the International Space Station that may one day make it into his salad. Photo: Courtesy of NASA\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/10/320321553/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space\">The Salt at NPR Food\u003c/a> (6/10/14)\u003c/p>\n\u003cp>Have you ever craved a salad, I mean \u003cem>really\u003c/em> craved a salad because you've been eating a lot of freeze-dried meat and beans?\u003c/p>\n\u003cp>Astronauts who spend months on end in space sure do miss their greens. That's why NASA is embarking on a program to get astronauts growing their own food. First stop is the International Space Station and a vegetable production system called \u003ca href=\"http://www.nasa.gov/content/veggie-plant-growth-system-activated-on-international-space-station/\">Veg-01\u003c/a>, or \"Veggie.\"\u003c/p>\n\u003cp>We've brought you stories before about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/eating-on-mars-be-sure-to-pack-the-tortillas/\">cooking food\u003c/a> in space and why astronauts \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">love hot sauce\u003c/a>, but as for growing food, NASA is just in the seedling stage with Veggie.\u003c/p>\n\u003cp>Veggie is a 1.5-foot long capsule that glows like an otherworldly purple jellyfish. Inside are six Outredgeous lettuce plants (a red Romaine variety), some growing better than others, NASA says. They are scheduled for harvest Tuesday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The eerie purple glow comes from grow lights similar to those used in greenhouses on Earth. Veggie has 132 red, 32 green, and 32 blue LED lights, says Gioia Massa, the scientist in charge, to get the plants going in the right direction.\u003c/p>\n\u003cfigure id=\"attachment_83135\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-2-a59f576111828814e4bc104977714fc91c6e97c3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-2-a59f576111828814e4bc104977714fc91c6e97c3.jpg\" alt=\"How does your garden grow? An astronaut checks on his lettuce plants aboard the International Space Station. Photo: Courtesy of NASA\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How does your garden grow? An astronaut checks on his lettuce plants aboard the International Space Station. Photo: Courtesy of NASA\u003c/figcaption>\u003c/figure>\n\u003cp>\"Most plants are really just fine with red and blue lights ... for photosynthesis,\" Massa says. But the green lights are in there because otherwise, the plants look pretty unappetizing to humans. \"They look gray and purple in that kind of light,\" she says.\u003c/p>\n\u003cp>Astronaut Steve \"Swanny\" Swanson, who tends the plants in sunglasses, jokes that he's \"getting a tan while growing lettuce.\"\u003c/p>\n\u003cp>The Veggie growing unit took years to develop. Because of the lack of gravity and other atmospheric challenges on the ISS, it has its own heat and air exchange systems.\u003c/p>\n\u003cp>\"We call it a bellows,\" Massa says. There's a fan, drawing air from the station's internal atmosphere up and passing it out through a vent, sending oxygen out and carbon dioxide in – a bonus air cleaner for the ISS. The access side of Veggie has a \"flexible accordion structure. It's attached up at the top with magnets, but you can take it down to photograph,\" she says, so NASA can keep tabs on the seedlings.\u003c/p>\n\u003cp>The bottom of the unit is made of screens covered in plant pillows – little sealed off packets of seeds and fertilizer and a wicking material so the plants can take up water. That part has not worked as well as hoped, so some of the plants got a little stressed before they added extra water, Massa says.\u003c/p>\n\u003cp>So will the astronauts get to taste the greens Tuesday, when they're set to be harvested? Nope — at least not right way.\u003c/p>\n\u003cp>The scientists at NASA want to make sure the lettuce didn't pick up any pathogens first, so the specimens will be frozen and sent back to Earth for testing in the fall.\u003c/p>\n\u003cp>\"We test for E. coli, salmonella — the standard food pathogens. We also test total fungi, yeast and molds,\" says Massa.\u003c/p>\n\u003cp>While they don't expect to find anything dangerous, there could be things in the air coming from the humans that the plants pick up. \"We don't sterilize the crew,\" she says.\u003c/p>\n\u003cp>Growing lettuce is space is clearly a whole lot of work. Is it really necessary when prepared foods are so readily available? Yes, says Massa.\u003c/p>\n\u003cp>\"It's expensive to send food, and food is heavy,\" she says, with the packaging required. And as there are longer missions planned for Mars and beyond in the future, the costs could be prohibitive.\u003c/p>\n\u003cp>But there are mental health benefits for the astronauts-turned-gardeners as well.\u003c/p>\n\u003cp>\"The psychology of having something growing you can eat — it's very satisfying – most of the time, when you're not fighting off pests or something,\" Massa says.\u003c/p>\n\u003cp>No word yet on whether any extraterrestrial garden pests have shown up to spoil the party.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83134\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-f925b40b2a4983fe2d66eaa17638158bdfdeb4e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-f925b40b2a4983fe2d66eaa17638158bdfdeb4e9.jpg\" alt='Astronaut Steve \"Swanny\" Swanson tends to lettuce plants growing at the International Space Station that may one day make it into his salad. Photo: Courtesy of NASA' width=\"1800\" height=\"1348\" class=\"size-full wp-image-83134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Astronaut Steve \"Swanny\" Swanson tends to lettuce plants growing at the International Space Station that may one day make it into his salad. Photo: Courtesy of NASA\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/10/320321553/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space\">The Salt at NPR Food\u003c/a> (6/10/14)\u003c/p>\n\u003cp>Have you ever craved a salad, I mean \u003cem>really\u003c/em> craved a salad because you've been eating a lot of freeze-dried meat and beans?\u003c/p>\n\u003cp>Astronauts who spend months on end in space sure do miss their greens. That's why NASA is embarking on a program to get astronauts growing their own food. First stop is the International Space Station and a vegetable production system called \u003ca href=\"http://www.nasa.gov/content/veggie-plant-growth-system-activated-on-international-space-station/\">Veg-01\u003c/a>, or \"Veggie.\"\u003c/p>\n\u003cp>We've brought you stories before about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/eating-on-mars-be-sure-to-pack-the-tortillas/\">cooking food\u003c/a> in space and why astronauts \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">love hot sauce\u003c/a>, but as for growing food, NASA is just in the seedling stage with Veggie.\u003c/p>\n\u003cp>Veggie is a 1.5-foot long capsule that glows like an otherworldly purple jellyfish. Inside are six Outredgeous lettuce plants (a red Romaine variety), some growing better than others, NASA says. They are scheduled for harvest Tuesday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The eerie purple glow comes from grow lights similar to those used in greenhouses on Earth. Veggie has 132 red, 32 green, and 32 blue LED lights, says Gioia Massa, the scientist in charge, to get the plants going in the right direction.\u003c/p>\n\u003cfigure id=\"attachment_83135\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-2-a59f576111828814e4bc104977714fc91c6e97c3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-2-a59f576111828814e4bc104977714fc91c6e97c3.jpg\" alt=\"How does your garden grow? An astronaut checks on his lettuce plants aboard the International Space Station. Photo: Courtesy of NASA\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How does your garden grow? An astronaut checks on his lettuce plants aboard the International Space Station. Photo: Courtesy of NASA\u003c/figcaption>\u003c/figure>\n\u003cp>\"Most plants are really just fine with red and blue lights ... for photosynthesis,\" Massa says. But the green lights are in there because otherwise, the plants look pretty unappetizing to humans. \"They look gray and purple in that kind of light,\" she says.\u003c/p>\n\u003cp>Astronaut Steve \"Swanny\" Swanson, who tends the plants in sunglasses, jokes that he's \"getting a tan while growing lettuce.\"\u003c/p>\n\u003cp>The Veggie growing unit took years to develop. Because of the lack of gravity and other atmospheric challenges on the ISS, it has its own heat and air exchange systems.\u003c/p>\n\u003cp>\"We call it a bellows,\" Massa says. There's a fan, drawing air from the station's internal atmosphere up and passing it out through a vent, sending oxygen out and carbon dioxide in – a bonus air cleaner for the ISS. The access side of Veggie has a \"flexible accordion structure. It's attached up at the top with magnets, but you can take it down to photograph,\" she says, so NASA can keep tabs on the seedlings.\u003c/p>\n\u003cp>The bottom of the unit is made of screens covered in plant pillows – little sealed off packets of seeds and fertilizer and a wicking material so the plants can take up water. That part has not worked as well as hoped, so some of the plants got a little stressed before they added extra water, Massa says.\u003c/p>\n\u003cp>So will the astronauts get to taste the greens Tuesday, when they're set to be harvested? Nope — at least not right way.\u003c/p>\n\u003cp>The scientists at NASA want to make sure the lettuce didn't pick up any pathogens first, so the specimens will be frozen and sent back to Earth for testing in the fall.\u003c/p>\n\u003cp>\"We test for E. coli, salmonella — the standard food pathogens. We also test total fungi, yeast and molds,\" says Massa.\u003c/p>\n\u003cp>While they don't expect to find anything dangerous, there could be things in the air coming from the humans that the plants pick up. \"We don't sterilize the crew,\" she says.\u003c/p>\n\u003cp>Growing lettuce is space is clearly a whole lot of work. Is it really necessary when prepared foods are so readily available? Yes, says Massa.\u003c/p>\n\u003cp>\"It's expensive to send food, and food is heavy,\" she says, with the packaging required. And as there are longer missions planned for Mars and beyond in the future, the costs could be prohibitive.\u003c/p>\n\u003cp>But there are mental health benefits for the astronauts-turned-gardeners as well.\u003c/p>\n\u003cp>\"The psychology of having something growing you can eat — it's very satisfying – most of the time, when you're not fighting off pests or something,\" Massa says.\u003c/p>\n\u003cp>No word yet on whether any extraterrestrial garden pests have shown up to spoil the party.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Native Americans Have Superfoods Right Under Their Feet",
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"content": "\u003cfigure id=\"attachment_82756\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\" alt=\"Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/Flickr\" width=\"544\" height=\"408\" class=\"size-full wp-image-82756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/\u003ca href=\"https://www.flickr.com/photos/nesson-marshall/9268495931\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/02/317444736/native-americans-have-superfoods-right-under-their-feet\">The Salt at NPR Food\u003c/a> (6/2/14)\u003c/p>\n\u003cp>On American Indian reservations, the traditional diet of wild plants and wild game for food is increasingly being replaced with a far less healthy diet of predominantly high-carb, high-sugar foods.\u003c/p>\n\u003cp>Along the way, obesity and type 2 diabetes rates have soared. At nearly 16 percent, American Indians and Alaska Natives have the highest prevalence of diabetes among all U.S. racial and ethnic groups, \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/#sthash.SNOThKhA.dpuf\">according to\u003c/a> the American Diabetes Association.\u003c/p>\n\u003cp>While researchers have long suspected that the traditional plant foods consumed by Native American tribes in the Northern Plains were super nutritious, no one had ever really studied it.\u003c/p>\n\u003cp>That's what inspired a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0889157514000519\">paper\u003c/a> published earlier this year in the \u003cem>Journal of Food Composition and Analysis\u003c/em> by a group of researchers at Virginia Tech and the U.S. Department of Agriculture. They analyzed the nutrients in 10 traditional wild food plants from three Native American reservations in North Dakota.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They found that reintroducing these plants — which include cattail broad leaf shoots, chokecherries, beaked hazelnuts, lamb's-quarters, plains prickly\u003cbr>pear, prairie turnips, stinging nettles, wild plums, raspberries and rose hips — into the diet of the tribes of the region could improve nutrition and potentially prevent disease.\u003c/p>\n\u003cfigure id=\"attachment_82755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c-290x217.jpg\" alt=\"Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The superstar of the study was lamb's-quarters, a wild green that's been consumed by hunter-gatherers from northern California all the way to Africa for food as well as medicine. The study found that one serving of steamed lamb's-quarters contained more than 60 percent of the thiamin, 40 percent of the vitamin B6, 60 percent of the calcium and 70 percent of the magnesium of the daily recommended intake.\u003c/p>\n\u003cp>Prickly pears, prairie turnips and hazelnuts also performed well in the tests — with high levels of calcium and magnesium.\u003c/p>\n\u003cp>Will these foods make a comeback on reservations? That's unclear, but the researchers say they shared their findings with tribal leaders on the reservations where they collected samples.\u003c/p>\n\u003cp>And Native Americans aren't the only ones who may be feeling a twinge of nutritional nostalgia. An appreciation for the health benefits of wild greens is part of what's driving \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">the foraging trend\u003c/a> in cities and beyond.\u003c/p>\n\u003cp>As Jo Robinson argued in her 2013 book \u003cem>Eating On The Wild Side\u003c/em>, many wild plants are in many ways far more healthful than the stuff we buy today at farmers' markets. Take dandelions, for example.\u003c/p>\n\u003cp>\"Compared to spinach, one of our present-day 'superfoods,' dandelion leaves have eight times more antioxidants, two times more calcium, three times more vitamin A and five times more vitamin K and vitamin E,\" Robinson writes. \"Our modern superfoods would have been substandard fare for hunter-gatherers.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82756\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lambs-8e0d95e31a9a1a3a9924205d8eda02ca39cab150.jpg\" alt=\"Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/Flickr\" width=\"544\" height=\"408\" class=\"size-full wp-image-82756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild superfood: Lamb's-quarters is rich in thiamin, vitamin B6, calcium, magnesium and potassium. Photo: Nesson Marshall/\u003ca href=\"https://www.flickr.com/photos/nesson-marshall/9268495931\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/02/317444736/native-americans-have-superfoods-right-under-their-feet\">The Salt at NPR Food\u003c/a> (6/2/14)\u003c/p>\n\u003cp>On American Indian reservations, the traditional diet of wild plants and wild game for food is increasingly being replaced with a far less healthy diet of predominantly high-carb, high-sugar foods.\u003c/p>\n\u003cp>Along the way, obesity and type 2 diabetes rates have soared. At nearly 16 percent, American Indians and Alaska Natives have the highest prevalence of diabetes among all U.S. racial and ethnic groups, \u003ca href=\"http://www.diabetes.org/in-my-community/awareness-programs/american-indian-programs/#sthash.SNOThKhA.dpuf\">according to\u003c/a> the American Diabetes Association.\u003c/p>\n\u003cp>While researchers have long suspected that the traditional plant foods consumed by Native American tribes in the Northern Plains were super nutritious, no one had ever really studied it.\u003c/p>\n\u003cp>That's what inspired a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0889157514000519\">paper\u003c/a> published earlier this year in the \u003cem>Journal of Food Composition and Analysis\u003c/em> by a group of researchers at Virginia Tech and the U.S. Department of Agriculture. They analyzed the nutrients in 10 traditional wild food plants from three Native American reservations in North Dakota.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They found that reintroducing these plants — which include cattail broad leaf shoots, chokecherries, beaked hazelnuts, lamb's-quarters, plains prickly\u003cbr>pear, prairie turnips, stinging nettles, wild plums, raspberries and rose hips — into the diet of the tribes of the region could improve nutrition and potentially prevent disease.\u003c/p>\n\u003cfigure id=\"attachment_82755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chokecherries-05a8bea40319f3bc1005ca933ea0c4e75689079c-290x217.jpg\" alt=\"Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twigs and leaves from chokecherries are high in vitamin K, fiber and calcium. Photo: pverdonk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>The superstar of the study was lamb's-quarters, a wild green that's been consumed by hunter-gatherers from northern California all the way to Africa for food as well as medicine. The study found that one serving of steamed lamb's-quarters contained more than 60 percent of the thiamin, 40 percent of the vitamin B6, 60 percent of the calcium and 70 percent of the magnesium of the daily recommended intake.\u003c/p>\n\u003cp>Prickly pears, prairie turnips and hazelnuts also performed well in the tests — with high levels of calcium and magnesium.\u003c/p>\n\u003cp>Will these foods make a comeback on reservations? That's unclear, but the researchers say they shared their findings with tribal leaders on the reservations where they collected samples.\u003c/p>\n\u003cp>And Native Americans aren't the only ones who may be feeling a twinge of nutritional nostalgia. An appreciation for the health benefits of wild greens is part of what's driving \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">the foraging trend\u003c/a> in cities and beyond.\u003c/p>\n\u003cp>As Jo Robinson argued in her 2013 book \u003cem>Eating On The Wild Side\u003c/em>, many wild plants are in many ways far more healthful than the stuff we buy today at farmers' markets. Take dandelions, for example.\u003c/p>\n\u003cp>\"Compared to spinach, one of our present-day 'superfoods,' dandelion leaves have eight times more antioxidants, two times more calcium, three times more vitamin A and five times more vitamin K and vitamin E,\" Robinson writes. \"Our modern superfoods would have been substandard fare for hunter-gatherers.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Leaf Kitchen: Cooking and Farming Summer Camp for Kids ",
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"content": "\u003cp>Another round of LA-worthy days and nights is on its way. Memorial Day may be a week away, but this spate of outdoor-patio, grillin' and beerin' weather is a good reminder that, by the calendar, there's less than a month until school lets out. If you've got kids, you know what that means: entertainment, in the shape of day camps, local trips, and visits to the cousins and grandparents, needs to be arranged as soon as possible, for everyone's sanity and fun, especially yours. \u003c/p>\n\u003cfigure id=\"attachment_81359\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\" alt=\"Isaiah Coss and EliannaFriedman Photo: JoshLeskar\" width=\"300\" class=\"size-full wp-image-81359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Isaiah Coss and EliannaFriedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are specialty camps for everything from \u003ca href=\"http://thecrucible.org/youth-programs/\">glassblowing and blacksmithing\u003c/a> in Oakland to \u003ca href=\"http://bayareawritingproject.org/2014-young-writers-camps/\">digital storytelling\u003c/a> in San Francisco, camps that give kids hands-on cooking experience are becoming ever more popular. Who wouldn't want to outsource the mess when little Noah and Ellie learn to make their first kale salads? With cooking camps, kids bring home the skills--and hopefully, enthusiasm for new and healthy foods--and leave the spills and dirty pots and pans behind. Even better for busy parents, there's no lunch to pack, no dreaded snack duty, and no feigning enthusiasm at the sidelines of yet another no-score, \u003cem>but-Dad-she-tripped-me!\u003c/em> soccer game. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bayleafkitchen.org/camp\">Bay Leaf Kitchen\u003c/a> is the latest entry into the kids' cooking-camp category. It's the healthy-eating, farm-to-table brainchild of director Elianna Friedman, formerly the market chef at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> and now its culinary educator. At CUESA, she launched the free field-trip program \u003ca href=\"http://www.cuesa.org/about-cuesa/programs/foodwise-kids\">Foodwise Kids\u003c/a> for San Francisco public school students at the Ferry Plaza farmers' markets, and helps coordinate school activities and outreach at the markets. \u003c/p>\n\u003cp>The idea for a summer cooking and farming camp came to her in November 2013. Since then, she's raised over ten thousand dollars in an IndieGoGo crowdfunding campaign, and is now registering campers (ages 9-12) for two week-long sessions, June 16-20 and July 21-25. Camp days run from 9am-4pm daily, with one overnight camp-out at the popular \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in Winters. (Date night alert! \u003cem>\u003ca href=\"http://www.richtablesf.com/\">Rich Table\u003c/a>, dinner for two?)\u003c/em> Each class is limited to 28 students, broken down into small teams overseen by a staff of four or five counselors. \u003c/p>\n\u003cfigure id=\"attachment_81361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\" alt=\"Eatwell Farm Photo: NigelWalker\" width=\"1000\" height=\"665\" class=\"size-full wp-image-81361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81360\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700-252x290.jpg\" alt=\"Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\" width=\"252\" height=\"290\" class=\"size-medium wp-image-81360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>Working with the hundreds of kids who came through CUESA's hands-on programs in sustainable agriculture and farm-to-table cooking, Friedman learned that even the squirmiest kids wanted to learn (or at least eat a strawberry). How does a seed become a plant? How does a plant turn sunshine into food? Why are peaches sweet and peppers hot? Done right, a farm trip can be a living biology lesson, complete with plenty of excuses for getting dirty along the way. \"The market was such a natural classroom,\" said Friedman when we spoke with her last month. \"Kids loved to pick stuff out,\" and then eat the fruits and vegetables they'd discovered. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Part of having a good relationship with food is exploring it on your own,\" said Friedman. \"There's no wrong way to make a salad or a soup.\" (Presumably, Bay Leaf Kitchen's middle schoolers will not be tasked with following the full six-step \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/11/06/behold-jeremiah-towers-brilliant-instructions-on-how-prep-lettuce-at-stars/\">Jeremiah Tower protocol\u003c/a> for washing lettuce at Stars.) And while there will be hands-on cooking and education, Friedman promises that the approach will let kids be \"wacky, silly, have a lot of fun, learn to explore and play in the kitchen,\" with time for free outdoor recreation in nearby parks as well as at the farm. Guest chefs from local restaurants and food businesses will share their expertise, while also being role models for those young \u003ca href=\"http://www.pbs.org/food/shows/\">food-show fans\u003c/a> who might be curious about cooking careers. \u003c/p>\n\u003cfigure id=\"attachment_81362\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker-217x290.jpg\" alt=\"Cows at Eatwell Farm Photo: NigelWalker\" width=\"217\" height=\"290\" class=\"size-medium wp-image-81362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows at Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cp>The highlight of the Monday-through-Friday program will be an overnight campout at Eatwell Farm, a 100-acre organic market farm that's run a busy produce stand and CSA program at the Ferry Plaza farmers' market for many years. The farm has animals--including cows, horses, and chickens--as well as a year-round variety of fruits, vegetables, and flowers (especially lavender) under cultivation. Friedman, who knows Eatwell owner Nigel Walker and his wife Lorraine, said the collaboration came together easily. \"It felt so natural. Lorraine had been wanting to run a kids' program. They have a lot of adult programs up at the farm already.\" Planned farm activities might including milking the cows, gathering eggs, and of course, harvesting vegetables for farm feasts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The farm aspect is what really sets this camp apart, Friedman told us. Coming to the farm can help kids understand where their food comes from, an experience that can have a life-long impact. Sure, it's cool to have knife skills like Bobby Flay, but connecting a pesto pizza with the rain that opens a seed, the sunshine that nourishes it, the cow whose milk makes the cheese and the people who pick the basil and harvest the wheat? Now those are real life stories. \u003c/p>\n\n",
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"excerpt": "A new kids' cooking camp with a farming twist comes to the Bay Area. Stephanie Rosenbaum Klassen talks to former CUESA market chef Elianna Friedman about the launch of Bay Leaf Kitchen at the Ferry Building this summer. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Another round of LA-worthy days and nights is on its way. Memorial Day may be a week away, but this spate of outdoor-patio, grillin' and beerin' weather is a good reminder that, by the calendar, there's less than a month until school lets out. If you've got kids, you know what that means: entertainment, in the shape of day camps, local trips, and visits to the cousins and grandparents, needs to be arranged as soon as possible, for everyone's sanity and fun, especially yours. \u003c/p>\n\u003cfigure id=\"attachment_81359\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/IsaiahCossandEliannaFriedmanbyJoshLeskar700.jpg\" alt=\"Isaiah Coss and EliannaFriedman Photo: JoshLeskar\" width=\"300\" class=\"size-full wp-image-81359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Isaiah Coss and EliannaFriedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>And while there are specialty camps for everything from \u003ca href=\"http://thecrucible.org/youth-programs/\">glassblowing and blacksmithing\u003c/a> in Oakland to \u003ca href=\"http://bayareawritingproject.org/2014-young-writers-camps/\">digital storytelling\u003c/a> in San Francisco, camps that give kids hands-on cooking experience are becoming ever more popular. Who wouldn't want to outsource the mess when little Noah and Ellie learn to make their first kale salads? With cooking camps, kids bring home the skills--and hopefully, enthusiasm for new and healthy foods--and leave the spills and dirty pots and pans behind. Even better for busy parents, there's no lunch to pack, no dreaded snack duty, and no feigning enthusiasm at the sidelines of yet another no-score, \u003cem>but-Dad-she-tripped-me!\u003c/em> soccer game. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bayleafkitchen.org/camp\">Bay Leaf Kitchen\u003c/a> is the latest entry into the kids' cooking-camp category. It's the healthy-eating, farm-to-table brainchild of director Elianna Friedman, formerly the market chef at \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a> and now its culinary educator. At CUESA, she launched the free field-trip program \u003ca href=\"http://www.cuesa.org/about-cuesa/programs/foodwise-kids\">Foodwise Kids\u003c/a> for San Francisco public school students at the Ferry Plaza farmers' markets, and helps coordinate school activities and outreach at the markets. \u003c/p>\n\u003cp>The idea for a summer cooking and farming camp came to her in November 2013. Since then, she's raised over ten thousand dollars in an IndieGoGo crowdfunding campaign, and is now registering campers (ages 9-12) for two week-long sessions, June 16-20 and July 21-25. Camp days run from 9am-4pm daily, with one overnight camp-out at the popular \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in Winters. (Date night alert! \u003cem>\u003ca href=\"http://www.richtablesf.com/\">Rich Table\u003c/a>, dinner for two?)\u003c/em> Each class is limited to 28 students, broken down into small teams overseen by a staff of four or five counselors. \u003c/p>\n\u003cfigure id=\"attachment_81361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/EatwellFarmbyNigelWalker.jpg\" alt=\"Eatwell Farm Photo: NigelWalker\" width=\"1000\" height=\"665\" class=\"size-full wp-image-81361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81360\" class=\"wp-caption alignleft\" style=\"max-width: 252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/GordonCamplejohnandEliannaFriedmanbyJoshLeskar700-252x290.jpg\" alt=\"Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\" width=\"252\" height=\"290\" class=\"size-medium wp-image-81360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gordon Camplejohn and Elianna Friedman Photo: JoshLeskar\u003c/figcaption>\u003c/figure>\n\u003cp>Working with the hundreds of kids who came through CUESA's hands-on programs in sustainable agriculture and farm-to-table cooking, Friedman learned that even the squirmiest kids wanted to learn (or at least eat a strawberry). How does a seed become a plant? How does a plant turn sunshine into food? Why are peaches sweet and peppers hot? Done right, a farm trip can be a living biology lesson, complete with plenty of excuses for getting dirty along the way. \"The market was such a natural classroom,\" said Friedman when we spoke with her last month. \"Kids loved to pick stuff out,\" and then eat the fruits and vegetables they'd discovered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Part of having a good relationship with food is exploring it on your own,\" said Friedman. \"There's no wrong way to make a salad or a soup.\" (Presumably, Bay Leaf Kitchen's middle schoolers will not be tasked with following the full six-step \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/11/06/behold-jeremiah-towers-brilliant-instructions-on-how-prep-lettuce-at-stars/\">Jeremiah Tower protocol\u003c/a> for washing lettuce at Stars.) And while there will be hands-on cooking and education, Friedman promises that the approach will let kids be \"wacky, silly, have a lot of fun, learn to explore and play in the kitchen,\" with time for free outdoor recreation in nearby parks as well as at the farm. Guest chefs from local restaurants and food businesses will share their expertise, while also being role models for those young \u003ca href=\"http://www.pbs.org/food/shows/\">food-show fans\u003c/a> who might be curious about cooking careers. \u003c/p>\n\u003cfigure id=\"attachment_81362\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/CowsatEatwellFarmbyNigelWalker-217x290.jpg\" alt=\"Cows at Eatwell Farm Photo: NigelWalker\" width=\"217\" height=\"290\" class=\"size-medium wp-image-81362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cows at Eatwell Farm Photo: NigelWalker\u003c/figcaption>\u003c/figure>\n\u003cp>The highlight of the Monday-through-Friday program will be an overnight campout at Eatwell Farm, a 100-acre organic market farm that's run a busy produce stand and CSA program at the Ferry Plaza farmers' market for many years. The farm has animals--including cows, horses, and chickens--as well as a year-round variety of fruits, vegetables, and flowers (especially lavender) under cultivation. Friedman, who knows Eatwell owner Nigel Walker and his wife Lorraine, said the collaboration came together easily. \"It felt so natural. Lorraine had been wanting to run a kids' program. They have a lot of adult programs up at the farm already.\" Planned farm activities might including milking the cows, gathering eggs, and of course, harvesting vegetables for farm feasts. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The farm aspect is what really sets this camp apart, Friedman told us. Coming to the farm can help kids understand where their food comes from, an experience that can have a life-long impact. Sure, it's cool to have knife skills like Bobby Flay, but connecting a pesto pizza with the rain that opens a seed, the sunshine that nourishes it, the cow whose milk makes the cheese and the people who pick the basil and harvest the wheat? Now those are real life stories. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_82084\" class=\"wp-caption aligncenter\" style=\"max-width: 2816px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\" alt=\"The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\" width=\"2816\" height=\"2110\" class=\"size-full wp-image-82084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\u003c/figcaption>\u003c/figure>\n\u003cp>by Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/310459918/gardeners-gems-this-years-hottest-edibles-will-wow-the-neighbors\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>To the home gardener who says \"been there, done that\" to the heirloom green bean, the French breakfast radish or the Brandywine tomato, take heart.\u003c/p>\n\u003cp>Nurseries and seed companies are competing to bring you the most colorful and flavorful designer edibles they can come up with. They travel the world looking for the next in-vogue plant for the home horticulturist. Every few years they introduce these new chic varieties in their catalogs and websites.\u003c/p>\n\u003cp>Alice Doyle, a founder of \u003ca href=\"http://loghouseplants.com/\">Log House Plants\u003c/a>, a wholesale nursery for classic and unusual plants, says some of her\u003cstrong> \u003c/strong>customers are like wine connoisseurs who are always seeking the next best thing.\u003c/p>\n\u003cp>\"It's the joy of the hunt,\" she says. \"The nuances, the different flavors and different things you can do with [plants] and enjoying how they grow — it's all fun.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are our top picks for the most seductive edibles available for the home gardener this season:\u003c/p>\n\u003cp>\u003cstrong>Glass Gem Corn:\u003c/strong> This corn became a rock star in 2012 when the \u003ca href=\"https://www.facebook.com/photo.php?fbid=10150818201943801&set=a.471864958800.242833.325427763800&type=1&theater\">photo\u003c/a> posted on Facebook went viral.\u003c/p>\n\u003cp>And it's clear why: The translucent rainbow kernels look more like Swarovski crystals than food. But how did these brilliant kernels come to be?\u003c/p>\n\u003cp>The story begins decades ago with Carl Barnes, a part-Cherokee farmer and breeder in Oklahoma who started crossing different Native American corns for beauty. He chose vibrant, translucent colors and eventually ended up with Glass Gem Corn. One of Barnes' students, Greg Schoen, gifted the seeds to \u003ca href=\"http://nativeseeds.org/\">Native Seeds/SEARCH\u003c/a>, a nonprofit seed conservation group, in Tucson, Ariz.\u003c/p>\n\u003cp>There are thousands of varieties of corn, and NS/S banks more than 500 varieties. Melissa Kruse-Peeples, conservation program coordinator for the group, sees the visually stunning Glass Gem as a way to pique interest into maize's diversity.\u003c/p>\n\u003cp>\"We really see it as a gateway corn that introduced a lot of people who think of corn as just corn on the cob, not realizing there's such diversity and many different beautiful varieties of corn,\" she says. This is a flint corn, not a sweet corn, so you can't eat it like a corn on the cob, but you can dry it and pop it for popcorn or grind it for polenta or cornbread.\u003c/p>\n\u003cfigure id=\"attachment_82085\" class=\"wp-caption aligncenter\" style=\"max-width: 2547px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\" alt=\"The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\" width=\"2547\" height=\"1430\" class=\"size-full wp-image-82085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\u003c/figcaption>\u003c/figure>\n\u003cp>When the corn exploded on the Web, the small nonprofit couldn't keep up with demand for the seeds. Just over a year ago, the waiting list mushroomed to 7,500 people. Over last year's growing season, NS/S was able to grow lots more, so now customers can buy as many seed packets as they like. Since it's been available, NS/S has sold around 30,000 packets.\u003c/p>\n\u003cp>\u003cstrong>Indigo Tomatoes: \u003c/strong>Yes, you can now grow a blue tomato if you so desire, thanks to breeders' recent successes with anthocyanin, the compound that gives blueberries and eggplants their dusky hue.\u003c/p>\n\u003cp>\u003ca href=\"http://horticulture.oregonstate.edu/content/jim-myers\">Jim Myers\u003c/a>, a professor in Oregon State University's horticulture department, started working on indigo varieties more than a decade ago with genetic material from wild tomatoes from Chile and the Galapagos Islands. The indigos have an entirely different gene from the black and purple tomatoes like the Black Krim or the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211372152/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes\">Cherokee Purple\u003c/a>, which get their pigmentation from another compound, called pheophytin.\u003c/p>\n\u003cp>The indigo tomatoes might even be better for you, thanks to the anthocyanin, which is also a flavonoid. \"We've shown they have higher antioxidant potential, which is associated with health benefits,\" Myers said. The Indigo Rose was the first indigo tomato variety available, but some growers were frustrated by the 90-day wait for the tomato to ripen. The newly released Indigo Pear Drops and Indigo Cherry Drops take only 70 days to fully ripen — perfect alternatives for the impatient gardener.\u003c/p>\n\u003cfigure id=\"attachment_82086\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\" alt=\"The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\" width=\"3455\" height=\"2589\" class=\"size-full wp-image-82086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pineberries: \u003c/strong>The dramatic color contrast of the pineberry, or pineapple strawberry, gives these berries an otherworldly look. But this variety, which has notes of pineapple flavor, has been around for hundreds of years.\u003c/p>\n\u003cp>The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. But it was a poor producer and thus on the verge of extinction. Then, in 2003, Dutch strawberry breeder Hans de Jongh stepped in and began to transform it into a stronger, more productive plant.\u003c/p>\n\u003cp>The pineberry started \u003ca href=\"http://www.waitrose.presscentre.com/Press-Releases/Waitrose-exclusively-presents-Pineberries-set-to-be-cream-of-the-summer-crop-5ad.aspx\">showing up\u003c/a> in British grocery stores about four years ago. Now, the plants of that Dutch-bred fruit are available for the first time in the U.S., from Massachusetts-based \u003ca href=\"http://www.noursefarms.com/pineberry/\">Nourse Farms\u003c/a>.\u003c/p>\n\u003cp>\"When the plants start blooming, growers will notice the flowers seem just a little whiter than a regular strawberry,\" says Tim Nourse. He explains this is because this particular variety doesn't have pollen sacks, meaning it needs another strawberry plant to pollinate it.\u003c/p>\n\u003cp>Other pineberry varieties are available from \u003ca href=\"http://www.burpee.com/fruit-plants/strawberry-plants/strawberry-pineberry-white-pine-prod002672.html\">Burpee\u003c/a>, \u003ca href=\"http://www.hirts.com/White-Carolina-Pineberry-Plant-Strawberry/dp/B00IWRVW7S\">Hirt's Gardens\u003c/a>, \u003ca href=\"http://perennialfeast.com/strawberries/pineberries/white-d-pineberry.html\">Perennial Feast\u003c/a> and \u003ca href=\"http://www.cooksgarden.com/fruit-plants/strawberries/strawberry-pineberry-white-d-prod001207.html?siteID=nZMhdha7JBo-V3C5HuQbdn1QxTtIX1wGiA&cid=AFF\">Cook's Garden\u003c/a>. You can nosh on them straight off the plant or use their pineappley taste to accentuate desserts.\u003c/p>\n\u003cfigure id=\"attachment_82087\" class=\"wp-caption aligncenter\" style=\"max-width: 4257px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\" alt=\"Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\" width=\"4257\" height=\"2394\" class=\"size-full wp-image-82087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Oca: \u003c/strong>This stubby tuber native to Bolivia and Peru is an \u003ca href=\"http://books.nap.edu/openbook.php?record_id=1398&page=83\">important food staple\u003c/a> in the Andean highlands. And it comes in a dazzling rainbow of colors — from bright pink to dark red to light yellow.\u003c/p>\n\u003cp>The tubers are planted in spring and harvested in fall. \"You can grow it as a really pretty perennial plant, but then you can harvest it at the end of the season,\" explains Doyle of Log House Plants, which \u003ca href=\"http://loghouseplants.com/plants/product-category/classic-vegetables/oca/\">grew\u003c/a> several varieties for retail nurseries this year.\u003c/p>\n\u003cp>She says you can eat the clover-shaped leaves, as well as the roots. When eaten raw, the different varieties conjure up flavors like celery, chestnut or apple. They can also be boiled like potatoes or cut and fried into french fries.\u003c/p>\n\u003cfigure id=\"attachment_82088\" class=\"wp-caption aligncenter\" style=\"max-width: 562px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\" alt=\"This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\" width=\"562\" height=\"421\" class=\"size-full wp-image-82088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wasabi: \u003c/strong>We know that little dollop of green paste from the sushi restaurant, but it often contains more horseradish and green dye than any actual wasabi root. \u003ca href=\"http://www.wasabia.com/wasabi-order-us.php\">Real wasabi\u003c/a>, a greenish root with heart-shaped leaves, is in the same Brassica family as cabbage, radishes and broccoli, and can go for $100 per pound stateside.\u003c/p>\n\u003cp>Researchers Carol Miles and Catherine Chadwick with \u003ca href=\"http://mtvernon.wsu.edu/path_team/vegpath_team.htm\">Washington State University's extension service\u003c/a> decided to see if the root, which is sometimes grown in running streams, could be adapted to the backyard garden. They worked with 20 different cultivars of \u003cem>Wasabia japonica\u003c/em> and found one that does the backyard trick.\u003c/p>\n\u003cp>The good news is it doesn't have to grow in flowing water; it just needs lots of water and a semi-shaded space. Their \u003cem>Wasabia japonica \u003c/em>Daruma was offered for the first time on the \u003ca href=\"http://www.territorialseed.com/product/wasabi\">Territorial Seed website\u003c/a> and it was a huge success in its inaugural year. The bad news is that the limited supply of 990 plants sold out much faster than expected. But Territorial Seed says it hopes to have a larger quantity available for the 2015 season, and will start taking orders in December 2014. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "For the fashion-conscious gardener, here are the most colorful and flavorful new edibles. This year's picks include the indigo tomato, wasabi and a pineapple-flavored berry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82084\" class=\"wp-caption aligncenter\" style=\"max-width: 2816px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/glass-gems-original-38b3ee92e1369aa8ee375c2562171f1c9c24f7fe.jpg\" alt=\"The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\" width=\"2816\" height=\"2110\" class=\"size-full wp-image-82084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The nearly translucent Glass Gem Corn looks more like a work of art than a vegetable. Photo: Greg Schoen/Native Seeds\u003c/figcaption>\u003c/figure>\n\u003cp>by Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/310459918/gardeners-gems-this-years-hottest-edibles-will-wow-the-neighbors\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>To the home gardener who says \"been there, done that\" to the heirloom green bean, the French breakfast radish or the Brandywine tomato, take heart.\u003c/p>\n\u003cp>Nurseries and seed companies are competing to bring you the most colorful and flavorful designer edibles they can come up with. They travel the world looking for the next in-vogue plant for the home horticulturist. Every few years they introduce these new chic varieties in their catalogs and websites.\u003c/p>\n\u003cp>Alice Doyle, a founder of \u003ca href=\"http://loghouseplants.com/\">Log House Plants\u003c/a>, a wholesale nursery for classic and unusual plants, says some of her\u003cstrong> \u003c/strong>customers are like wine connoisseurs who are always seeking the next best thing.\u003c/p>\n\u003cp>\"It's the joy of the hunt,\" she says. \"The nuances, the different flavors and different things you can do with [plants] and enjoying how they grow — it's all fun.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are our top picks for the most seductive edibles available for the home gardener this season:\u003c/p>\n\u003cp>\u003cstrong>Glass Gem Corn:\u003c/strong> This corn became a rock star in 2012 when the \u003ca href=\"https://www.facebook.com/photo.php?fbid=10150818201943801&set=a.471864958800.242833.325427763800&type=1&theater\">photo\u003c/a> posted on Facebook went viral.\u003c/p>\n\u003cp>And it's clear why: The translucent rainbow kernels look more like Swarovski crystals than food. But how did these brilliant kernels come to be?\u003c/p>\n\u003cp>The story begins decades ago with Carl Barnes, a part-Cherokee farmer and breeder in Oklahoma who started crossing different Native American corns for beauty. He chose vibrant, translucent colors and eventually ended up with Glass Gem Corn. One of Barnes' students, Greg Schoen, gifted the seeds to \u003ca href=\"http://nativeseeds.org/\">Native Seeds/SEARCH\u003c/a>, a nonprofit seed conservation group, in Tucson, Ariz.\u003c/p>\n\u003cp>There are thousands of varieties of corn, and NS/S banks more than 500 varieties. Melissa Kruse-Peeples, conservation program coordinator for the group, sees the visually stunning Glass Gem as a way to pique interest into maize's diversity.\u003c/p>\n\u003cp>\"We really see it as a gateway corn that introduced a lot of people who think of corn as just corn on the cob, not realizing there's such diversity and many different beautiful varieties of corn,\" she says. This is a flint corn, not a sweet corn, so you can't eat it like a corn on the cob, but you can dry it and pop it for popcorn or grind it for polenta or cornbread.\u003c/p>\n\u003cfigure id=\"attachment_82085\" class=\"wp-caption aligncenter\" style=\"max-width: 2547px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tomato003tw_wide-5dd88835d5110ba8438d9198e4c673ea6be85738.jpg\" alt=\"The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\" width=\"2547\" height=\"1430\" class=\"size-full wp-image-82085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Indigo Rose tomato was developed by Jim Myers, a vegetable breeder at Oregon State University. Photo: Courtesy of Oregon State University\u003c/figcaption>\u003c/figure>\n\u003cp>When the corn exploded on the Web, the small nonprofit couldn't keep up with demand for the seeds. Just over a year ago, the waiting list mushroomed to 7,500 people. Over last year's growing season, NS/S was able to grow lots more, so now customers can buy as many seed packets as they like. Since it's been available, NS/S has sold around 30,000 packets.\u003c/p>\n\u003cp>\u003cstrong>Indigo Tomatoes: \u003c/strong>Yes, you can now grow a blue tomato if you so desire, thanks to breeders' recent successes with anthocyanin, the compound that gives blueberries and eggplants their dusky hue.\u003c/p>\n\u003cp>\u003ca href=\"http://horticulture.oregonstate.edu/content/jim-myers\">Jim Myers\u003c/a>, a professor in Oregon State University's horticulture department, started working on indigo varieties more than a decade ago with genetic material from wild tomatoes from Chile and the Galapagos Islands. The indigos have an entirely different gene from the black and purple tomatoes like the Black Krim or the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211372152/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes\">Cherokee Purple\u003c/a>, which get their pigmentation from another compound, called pheophytin.\u003c/p>\n\u003cp>The indigo tomatoes might even be better for you, thanks to the anthocyanin, which is also a flavonoid. \"We've shown they have higher antioxidant potential, which is associated with health benefits,\" Myers said. The Indigo Rose was the first indigo tomato variety available, but some growers were frustrated by the 90-day wait for the tomato to ripen. The newly released Indigo Pear Drops and Indigo Cherry Drops take only 70 days to fully ripen — perfect alternatives for the impatient gardener.\u003c/p>\n\u003cfigure id=\"attachment_82086\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pineberry-88886e6bba2e4dffdd1aa840e701f4717a1ecc99.jpg\" alt=\"The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\" width=\"3455\" height=\"2589\" class=\"size-full wp-image-82086\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. Photo: Courtesy of Nourse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pineberries: \u003c/strong>The dramatic color contrast of the pineberry, or pineapple strawberry, gives these berries an otherworldly look. But this variety, which has notes of pineapple flavor, has been around for hundreds of years.\u003c/p>\n\u003cp>The pineberry first appeared in the 1750s in Europe, as a cross between an American wild strawberry and a Chilean strawberry. But it was a poor producer and thus on the verge of extinction. Then, in 2003, Dutch strawberry breeder Hans de Jongh stepped in and began to transform it into a stronger, more productive plant.\u003c/p>\n\u003cp>The pineberry started \u003ca href=\"http://www.waitrose.presscentre.com/Press-Releases/Waitrose-exclusively-presents-Pineberries-set-to-be-cream-of-the-summer-crop-5ad.aspx\">showing up\u003c/a> in British grocery stores about four years ago. Now, the plants of that Dutch-bred fruit are available for the first time in the U.S., from Massachusetts-based \u003ca href=\"http://www.noursefarms.com/pineberry/\">Nourse Farms\u003c/a>.\u003c/p>\n\u003cp>\"When the plants start blooming, growers will notice the flowers seem just a little whiter than a regular strawberry,\" says Tim Nourse. He explains this is because this particular variety doesn't have pollen sacks, meaning it needs another strawberry plant to pollinate it.\u003c/p>\n\u003cp>Other pineberry varieties are available from \u003ca href=\"http://www.burpee.com/fruit-plants/strawberry-plants/strawberry-pineberry-white-pine-prod002672.html\">Burpee\u003c/a>, \u003ca href=\"http://www.hirts.com/White-Carolina-Pineberry-Plant-Strawberry/dp/B00IWRVW7S\">Hirt's Gardens\u003c/a>, \u003ca href=\"http://perennialfeast.com/strawberries/pineberries/white-d-pineberry.html\">Perennial Feast\u003c/a> and \u003ca href=\"http://www.cooksgarden.com/fruit-plants/strawberries/strawberry-pineberry-white-d-prod001207.html?siteID=nZMhdha7JBo-V3C5HuQbdn1QxTtIX1wGiA&cid=AFF\">Cook's Garden\u003c/a>. You can nosh on them straight off the plant or use their pineappley taste to accentuate desserts.\u003c/p>\n\u003cfigure id=\"attachment_82087\" class=\"wp-caption aligncenter\" style=\"max-width: 4257px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/oca-all-of-them-6116-2_wide-a8e1527e335b14ab9b7444a86ec311337ef65676.jpg\" alt=\"Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\" width=\"4257\" height=\"2394\" class=\"size-full wp-image-82087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ocas. Photo: Matt Emrich /Courtesy of Log House Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Oca: \u003c/strong>This stubby tuber native to Bolivia and Peru is an \u003ca href=\"http://books.nap.edu/openbook.php?record_id=1398&page=83\">important food staple\u003c/a> in the Andean highlands. And it comes in a dazzling rainbow of colors — from bright pink to dark red to light yellow.\u003c/p>\n\u003cp>The tubers are planted in spring and harvested in fall. \"You can grow it as a really pretty perennial plant, but then you can harvest it at the end of the season,\" explains Doyle of Log House Plants, which \u003ca href=\"http://loghouseplants.com/plants/product-category/classic-vegetables/oca/\">grew\u003c/a> several varieties for retail nurseries this year.\u003c/p>\n\u003cp>She says you can eat the clover-shaped leaves, as well as the roots. When eaten raw, the different varieties conjure up flavors like celery, chestnut or apple. They can also be boiled like potatoes or cut and fried into french fries.\u003c/p>\n\u003cfigure id=\"attachment_82088\" class=\"wp-caption aligncenter\" style=\"max-width: 562px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/11954481066_ec28ba7ea1_o-f557d3535048671cbaa828f1904c2fb096837bae.jpg\" alt=\"This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\" width=\"562\" height=\"421\" class=\"size-full wp-image-82088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This wasabi doesn't have to grow in moving water; it just needs a semi-shaded space. Photo: Valleybrook Gardens/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wasabi: \u003c/strong>We know that little dollop of green paste from the sushi restaurant, but it often contains more horseradish and green dye than any actual wasabi root. \u003ca href=\"http://www.wasabia.com/wasabi-order-us.php\">Real wasabi\u003c/a>, a greenish root with heart-shaped leaves, is in the same Brassica family as cabbage, radishes and broccoli, and can go for $100 per pound stateside.\u003c/p>\n\u003cp>Researchers Carol Miles and Catherine Chadwick with \u003ca href=\"http://mtvernon.wsu.edu/path_team/vegpath_team.htm\">Washington State University's extension service\u003c/a> decided to see if the root, which is sometimes grown in running streams, could be adapted to the backyard garden. They worked with 20 different cultivars of \u003cem>Wasabia japonica\u003c/em> and found one that does the backyard trick.\u003c/p>\n\u003cp>The good news is it doesn't have to grow in flowing water; it just needs lots of water and a semi-shaded space. Their \u003cem>Wasabia japonica \u003c/em>Daruma was offered for the first time on the \u003ca href=\"http://www.territorialseed.com/product/wasabi\">Territorial Seed website\u003c/a> and it was a huge success in its inaugural year. The bad news is that the limited supply of 990 plants sold out much faster than expected. But Territorial Seed says it hopes to have a larger quantity available for the 2015 season, and will start taking orders in December 2014. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Plant Breeders Release First 'Open Source Seeds'",
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"content": "\u003cfigure id=\"attachment_80641\" class=\"wp-caption aligncenter\" style=\"max-width: 787px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\" alt=\"Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. Photo: J. Scott Applewhite/AP\" width=\"787\" height=\"443\" class=\"size-full wp-image-80641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140417_me_plant_breeders_release_first_open_source_seeds.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">The Salt at NPR Food\u003c/a> (4/17/14)\u003c/p>\n\u003cp>A group of scientists and food activists is launching a \u003ca href=\"http://www.news.wisc.edu/22748\">campaign\u003c/a> Thursday to change the rules that govern seeds. They're releasing 29 new varieties of crops under a new \"open source pledge\" that's intended to safeguard the ability of farmers, gardeners and plant breeders to share those seeds freely.\u003c/p>\n\u003cp>It's inspired by the example of open source software, which is freely available for anyone to use but cannot legally be converted into anyone's proprietary product.\u003c/p>\n\u003cp>At an event on the campus of the University of Wisconsin, Madison, backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including carrots, kale, broccoli and quinoa. Anyone receiving the seeds must pledge not to restrict their use by means of patents, licenses or any other kind of intellectual property. In fact, any future plant that's derived from these open source seeds also has to remain freely available as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrisci.wisc.edu/facultypages/f_goldman.html\">Irwin Goldman\u003c/a>, a vegetable breeder at the University of Wisconsin, Madison, helped organize the campaign. It's an attempt to restore the practice of open sharing that was the rule among plant breeders when he entered the profession more than 20 years ago.\u003c/p>\n\u003cp>\"If other breeders asked for our materials, we would send them a packet of seed, and they would do the same for us,\" he says. \"That was a wonderful way to work, and that way of working is no longer with us.\"\u003c/p>\n\u003cp>These days, seeds are intellectual property. Some are patented as inventions. You need permission from the patent holder to use them, and you're not supposed to harvest seeds for replanting the next year.\u003c/p>\n\u003cp>Even university breeders operate under these rules. When Goldwin creates a new variety of onions, carrots or table beets, a technology-transfer arm of the university licenses it to seed companies.\u003c/p>\n\u003cp>This brings in money that helps pay for Goldman's work, but he still doesn't like the consequences of restricting access to plant genes — what he calls germplasm. \"If we don't share germplasm and freely exchange it, then we will limit our ability to improve the crop,\" he says.\u003c/p>\n\u003cp>Sociologist \u003ca href=\"http://www.drs.wisc.edu/faculty/kloppenburg/index.php\">Jack Kloppenburg\u003c/a>, also at the University of Wisconsin, has been campaigning against seed patents for 30 years. His reasons go beyond \u003cbr>Goldman's.\u003c/p>\n\u003cp>He says turning seeds into private property has contributed to the rise of big seed companies that in turn promote ever-bigger, more specialized farms. \"The problem is concentration, and the narrow set of uses to which the technology and the breeding are being put,\" he says.\u003c/p>\n\u003cp>Kloppenburg says one important goal for this initiative is simply to get people thinking and talking about how seeds are controlled. \"It's to open people's minds,\" he says. \"It's kind of a biological meme, you might say: Free seed! Seed that can be used by anyone!\"\u003c/p>\n\u003cp>The practical impact of the Open Source Seed Initiative on farmers and gardeners, however, may be limited. Even though anyone can use such seed, most people probably won't be able to find it.\u003c/p>\n\u003cp>The companies that dominate the seed business probably will keep selling their own proprietary varieties or hybrids. There's more money to be made with those seeds.\u003c/p>\n\u003cp>Most commercial vegetable seeds are hybrids, which come with a kind of built-in security lock; if you replant seed from a hybrid, you won't get exactly the same kind of plant. (For this reason, some seed companies don't bother getting patents on their hybrids.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amseed.org/american-seed-trade-association-elects-john-schoenecker-to-leadership-role/\">John Shoenecker\u003c/a>, director of intellectual property for the seed company HM Clause and the incoming president of the American Seed Trade Association, says his company may avoid using open source seed to breed new commercial varieties \"because then we'd ... have limited potential to recoup the investment.\" That's because the offspring of open source seeds would have to be shared as well, and any other seed company could immediately sell the same variety.\u003c/p>\n\u003cp>The initiative is probably more significant for plant breeders, especially at universities. Goldman says he expects many plant breeders at universities to join the open source effort.\u003c/p>\n\u003cp>Meanwhile, two small seed companies that specialize in selling to organic farmers — \u003ca href=\"http://www.highmowingseeds.com/\">High Mowing Organic Seeds\u003c/a> in Hardwick, Vt., and \u003ca href=\"http://www.wildgardenseed.com/\">Wild Garden Seed\u003c/a> in Philomath, Ore., are adding some open source seeds to their catalogs this year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80641\" class=\"wp-caption aligncenter\" style=\"max-width: 787px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\" alt=\"Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. Photo: J. Scott Applewhite/AP\" width=\"787\" height=\"443\" class=\"size-full wp-image-80641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">The Salt at NPR Food\u003c/a> (4/17/14)\u003c/p>\n\u003cp>A group of scientists and food activists is launching a \u003ca href=\"http://www.news.wisc.edu/22748\">campaign\u003c/a> Thursday to change the rules that govern seeds. They're releasing 29 new varieties of crops under a new \"open source pledge\" that's intended to safeguard the ability of farmers, gardeners and plant breeders to share those seeds freely.\u003c/p>\n\u003cp>It's inspired by the example of open source software, which is freely available for anyone to use but cannot legally be converted into anyone's proprietary product.\u003c/p>\n\u003cp>At an event on the campus of the University of Wisconsin, Madison, backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including carrots, kale, broccoli and quinoa. Anyone receiving the seeds must pledge not to restrict their use by means of patents, licenses or any other kind of intellectual property. In fact, any future plant that's derived from these open source seeds also has to remain freely available as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrisci.wisc.edu/facultypages/f_goldman.html\">Irwin Goldman\u003c/a>, a vegetable breeder at the University of Wisconsin, Madison, helped organize the campaign. It's an attempt to restore the practice of open sharing that was the rule among plant breeders when he entered the profession more than 20 years ago.\u003c/p>\n\u003cp>\"If other breeders asked for our materials, we would send them a packet of seed, and they would do the same for us,\" he says. \"That was a wonderful way to work, and that way of working is no longer with us.\"\u003c/p>\n\u003cp>These days, seeds are intellectual property. Some are patented as inventions. You need permission from the patent holder to use them, and you're not supposed to harvest seeds for replanting the next year.\u003c/p>\n\u003cp>Even university breeders operate under these rules. When Goldwin creates a new variety of onions, carrots or table beets, a technology-transfer arm of the university licenses it to seed companies.\u003c/p>\n\u003cp>This brings in money that helps pay for Goldman's work, but he still doesn't like the consequences of restricting access to plant genes — what he calls germplasm. \"If we don't share germplasm and freely exchange it, then we will limit our ability to improve the crop,\" he says.\u003c/p>\n\u003cp>Sociologist \u003ca href=\"http://www.drs.wisc.edu/faculty/kloppenburg/index.php\">Jack Kloppenburg\u003c/a>, also at the University of Wisconsin, has been campaigning against seed patents for 30 years. His reasons go beyond \u003cbr>Goldman's.\u003c/p>\n\u003cp>He says turning seeds into private property has contributed to the rise of big seed companies that in turn promote ever-bigger, more specialized farms. \"The problem is concentration, and the narrow set of uses to which the technology and the breeding are being put,\" he says.\u003c/p>\n\u003cp>Kloppenburg says one important goal for this initiative is simply to get people thinking and talking about how seeds are controlled. \"It's to open people's minds,\" he says. \"It's kind of a biological meme, you might say: Free seed! Seed that can be used by anyone!\"\u003c/p>\n\u003cp>The practical impact of the Open Source Seed Initiative on farmers and gardeners, however, may be limited. Even though anyone can use such seed, most people probably won't be able to find it.\u003c/p>\n\u003cp>The companies that dominate the seed business probably will keep selling their own proprietary varieties or hybrids. There's more money to be made with those seeds.\u003c/p>\n\u003cp>Most commercial vegetable seeds are hybrids, which come with a kind of built-in security lock; if you replant seed from a hybrid, you won't get exactly the same kind of plant. (For this reason, some seed companies don't bother getting patents on their hybrids.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amseed.org/american-seed-trade-association-elects-john-schoenecker-to-leadership-role/\">John Shoenecker\u003c/a>, director of intellectual property for the seed company HM Clause and the incoming president of the American Seed Trade Association, says his company may avoid using open source seed to breed new commercial varieties \"because then we'd ... have limited potential to recoup the investment.\" That's because the offspring of open source seeds would have to be shared as well, and any other seed company could immediately sell the same variety.\u003c/p>\n\u003cp>The initiative is probably more significant for plant breeders, especially at universities. Goldman says he expects many plant breeders at universities to join the open source effort.\u003c/p>\n\u003cp>Meanwhile, two small seed companies that specialize in selling to organic farmers — \u003ca href=\"http://www.highmowingseeds.com/\">High Mowing Organic Seeds\u003c/a> in Hardwick, Vt., and \u003ca href=\"http://www.wildgardenseed.com/\">Wild Garden Seed\u003c/a> in Philomath, Ore., are adding some open source seeds to their catalogs this year. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_80133\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\" alt=\"Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: Sergio Ruiz. Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: \u003ca href=\"https://www.flickr.com/photos/urbanists/\">Sergio Ruiz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/05/299051466/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy\">The Salt at NPR Food\u003c/a> (4/5/14)\u003c/p>\n\u003cp>The majority of Americans now live in cities, which means we have very little to do anymore with the production of our food.\u003c/p>\n\u003cp>But there's a reversal of that trend afoot, as more city people decide that they want to cultivate crops and raise some livestock. After all, there are few things more satisfying that biting than a bunch of tender, red radishes you grew yourself, or a fresh egg from the \u003ca href=\"http://www.npr.org/2013/08/07/209726394/want-to-be-a-chicken-farmer-try-it-before-you-commit\">backyard\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"http://assoc.garden.org/press/press.php?q=show&id=3819&pr=pr_nga\">figures\u003c/a> just released by the National Gardening Association, the number of American growing food in urban areas increased 29 percent between 2008 and 2013 from 7 million to 9 million people.\u003c/p>\n\u003cp>But many of these city-dwelling gardeners still aren't aware of how to grow food in urban soil safely, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0087913\">study\u003c/a> by researchers at Johns Hopkins University's Center for a Livable Future.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most gardeners understand that the soil in big cities is often \u003ca href=\"http://www.npr.org/blogs/health/2013/04/04/176257595/soil-lead-may-be-an-overlooked-threat-to-kids-health\">contaminated with lead\u003c/a> — and know to get their soil tested. But the researchers' interviews with 70 urban gardeners in Baltimore revealed that most are pretty clueless about how to avoid other types of contaminants — like heavy metals and asbestos — from getting into their vegetables.\u003c/p>\n\u003cp>Part of the problem is that \"there might be contaminants that [gardeners] can't test for,\" says \u003ca href=\"http://www.livablefutureblog.com/about/brent-kim\">Brent Kim\u003c/a>, a program officer at the Center for a Livable Future. Most soil tests look for lead, cadmium and arsenic, he tells The Salt. But they don't test things petrochemicals left behind by cars, or cleaning solvents, which might have seeped into the soil from an old laundromat.\u003c/p>\n\u003cp>Many of these chemicals — including the cleaning solvents lautromats used back in the day, and chemicals found in the exhaust of cars — are carcinogenic, and they're dangerous to ingest or even breath in. Asbestos left over from a building demolished years ago cause lung problems, as well. And children are especially vulnerable to all of these substances, Kim says.\u003c/p>\n\u003cp>So if you're thinking of starting an urban garden, Kim says, once you've have found a plot of land, you should learn its history. What's now an empty plot or a backyard might once have been a parking lot, a gas station or the site of a chemical spill, he says. \"Knowing the site history will give you some clues about what might be in that soil,\" Kim says.\u003c/p>\n\u003cp>And testing the soil and investigating the land's history are crucial whether or not you're planning on using raised beds. \"People tend to think raised beds are going to solve their contamination problem,\" Kim says. But contaminated soil could easily get kicked onto your plants, especially if the beds are low to the ground.\u003c/p>\n\u003cp>\"Another consideration is you have to be careful about the materials that you're using to build a raised bed,\" Kim says. Recycling wood from an old construction site might seem like a good, eco-friendly idea. But that wood could be treated with chemicals you don't want touching your fruits and veggies, Kim says.\u003c/p>\n\u003cp>Even after taking all those precautions, gardeners can never be 100 percent sure that they're in the clear, Kim says. So it's always a good idea to use gloves while gardening, and wash all your produce thoroughly. And if your young kids like to help out in the garden, you might want to clean them up as well.\u003c/p>\n\u003cp>All of this advice applies to all urban gardeners, Kim says, whether you're in charge of a small backyard plot, or a giant operation, like 140-acre \u003ca href=\"http://www.hantzfarmsdetroit.com/\">Hantz Farms\u003c/a> in Detroit.\u003c/p>\n\u003cp>According to the report, in Baltimore, over a quarter of the gardeners were relative newbies, with less than five years of experience.\u003c/p>\n\u003cp>Kim says there's no quick way to bridge the knowledge gap. But providing gardeners with the right resources is a first step. He and his colleagues have created an urban gardening \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/Urban-Soil-Safety/\">guide\u003c/a>. Baltimore residents can also check out an interactive \u003ca href=\"http://www.arcgis.com/apps/StorytellingTextLegend/index.html?appid=78b09d5b87f6416c966057b6ed092034\">map\u003c/a> of the city, which highlights sites where the risk of contamination is high.\u003c/p>\n\u003cp>Other great resources include the U.S. Department of Agriculture's online \u003ca href=\"http://afsic.nal.usda.gov/farms-and-community/urban-agriculturehttp:/afsic.nal.usda.gov/farms-and-community/urban-agriculture\">guide.\u003c/a>\u003c/p>\n\u003cp>\"I see these urban growing spaces as these oases in the middle of these urban environments,\" Kim says. They bring communities together, and they help people save money on fresh produce.\u003c/p>\n\u003cp>\"Urban growing spaces are amazing,\" Kim says. \"Let's keeping doing this, but let's do it safely.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80133\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/8042458836_0768f11f06_o_wide-5b39f19f9fc15138bc6d3992ab0ed12a7b8fb3b9.jpg\" alt=\"Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: Sergio Ruiz. Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80133\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Graze the Roof is a community-produced garden that grows vegetables on the rooftop of a church in San Francisco. Photo: \u003ca href=\"https://www.flickr.com/photos/urbanists/\">Sergio Ruiz/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/05/299051466/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy\">The Salt at NPR Food\u003c/a> (4/5/14)\u003c/p>\n\u003cp>The majority of Americans now live in cities, which means we have very little to do anymore with the production of our food.\u003c/p>\n\u003cp>But there's a reversal of that trend afoot, as more city people decide that they want to cultivate crops and raise some livestock. After all, there are few things more satisfying that biting than a bunch of tender, red radishes you grew yourself, or a fresh egg from the \u003ca href=\"http://www.npr.org/2013/08/07/209726394/want-to-be-a-chicken-farmer-try-it-before-you-commit\">backyard\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"http://assoc.garden.org/press/press.php?q=show&id=3819&pr=pr_nga\">figures\u003c/a> just released by the National Gardening Association, the number of American growing food in urban areas increased 29 percent between 2008 and 2013 from 7 million to 9 million people.\u003c/p>\n\u003cp>But many of these city-dwelling gardeners still aren't aware of how to grow food in urban soil safely, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0087913\">study\u003c/a> by researchers at Johns Hopkins University's Center for a Livable Future.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most gardeners understand that the soil in big cities is often \u003ca href=\"http://www.npr.org/blogs/health/2013/04/04/176257595/soil-lead-may-be-an-overlooked-threat-to-kids-health\">contaminated with lead\u003c/a> — and know to get their soil tested. But the researchers' interviews with 70 urban gardeners in Baltimore revealed that most are pretty clueless about how to avoid other types of contaminants — like heavy metals and asbestos — from getting into their vegetables.\u003c/p>\n\u003cp>Part of the problem is that \"there might be contaminants that [gardeners] can't test for,\" says \u003ca href=\"http://www.livablefutureblog.com/about/brent-kim\">Brent Kim\u003c/a>, a program officer at the Center for a Livable Future. Most soil tests look for lead, cadmium and arsenic, he tells The Salt. But they don't test things petrochemicals left behind by cars, or cleaning solvents, which might have seeped into the soil from an old laundromat.\u003c/p>\n\u003cp>Many of these chemicals — including the cleaning solvents lautromats used back in the day, and chemicals found in the exhaust of cars — are carcinogenic, and they're dangerous to ingest or even breath in. Asbestos left over from a building demolished years ago cause lung problems, as well. And children are especially vulnerable to all of these substances, Kim says.\u003c/p>\n\u003cp>So if you're thinking of starting an urban garden, Kim says, once you've have found a plot of land, you should learn its history. What's now an empty plot or a backyard might once have been a parking lot, a gas station or the site of a chemical spill, he says. \"Knowing the site history will give you some clues about what might be in that soil,\" Kim says.\u003c/p>\n\u003cp>And testing the soil and investigating the land's history are crucial whether or not you're planning on using raised beds. \"People tend to think raised beds are going to solve their contamination problem,\" Kim says. But contaminated soil could easily get kicked onto your plants, especially if the beds are low to the ground.\u003c/p>\n\u003cp>\"Another consideration is you have to be careful about the materials that you're using to build a raised bed,\" Kim says. Recycling wood from an old construction site might seem like a good, eco-friendly idea. But that wood could be treated with chemicals you don't want touching your fruits and veggies, Kim says.\u003c/p>\n\u003cp>Even after taking all those precautions, gardeners can never be 100 percent sure that they're in the clear, Kim says. So it's always a good idea to use gloves while gardening, and wash all your produce thoroughly. And if your young kids like to help out in the garden, you might want to clean them up as well.\u003c/p>\n\u003cp>All of this advice applies to all urban gardeners, Kim says, whether you're in charge of a small backyard plot, or a giant operation, like 140-acre \u003ca href=\"http://www.hantzfarmsdetroit.com/\">Hantz Farms\u003c/a> in Detroit.\u003c/p>\n\u003cp>According to the report, in Baltimore, over a quarter of the gardeners were relative newbies, with less than five years of experience.\u003c/p>\n\u003cp>Kim says there's no quick way to bridge the knowledge gap. But providing gardeners with the right resources is a first step. He and his colleagues have created an urban gardening \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/projects/Urban-Soil-Safety/\">guide\u003c/a>. Baltimore residents can also check out an interactive \u003ca href=\"http://www.arcgis.com/apps/StorytellingTextLegend/index.html?appid=78b09d5b87f6416c966057b6ed092034\">map\u003c/a> of the city, which highlights sites where the risk of contamination is high.\u003c/p>\n\u003cp>Other great resources include the U.S. Department of Agriculture's online \u003ca href=\"http://afsic.nal.usda.gov/farms-and-community/urban-agriculturehttp:/afsic.nal.usda.gov/farms-and-community/urban-agriculture\">guide.\u003c/a>\u003c/p>\n\u003cp>\"I see these urban growing spaces as these oases in the middle of these urban environments,\" Kim says. They bring communities together, and they help people save money on fresh produce.\u003c/p>\n\u003cp>\"Urban growing spaces are amazing,\" Kim says. \"Let's keeping doing this, but let's do it safely.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability explores seed banks, seed swaps and the “seed sovereignty” movement",
"title": "The Lexicon of Sustainability explores seed banks, seed swaps and the “seed sovereignty” movement",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168407\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77107\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09.jpg\">\u003cimg class=\"size-thumbnail wp-image-77107\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09-e1390537002203-190x190.jpg\" alt=\"Dr. Vandana Shiva\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Vandana Shiva\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.nytimes.com/2013/05/14/business/monsanto-victorious-in-genetic-seed-case.html\" target=\"_blank\">agriculture companies control the patents and production of seeds\u003c/a> used by many commercial farmers, \u003ca href=\"http://science.kqed.org/quest/2010/09/17/reporters-notes-backyard-seed-banks/\" target=\"_blank\">backyard gardeners\u003c/a> and \u003ca href=\"http://science.kqed.org/quest/2008/03/13/seed-banking-saving-both-agri-and-culture/\" target=\"_blank\">local seed banks\u003c/a> strive to preserve both the culture and biodiversity of seeds through their own methods. The latest video from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> explores seed banks, seed swaps and the work of environmental activist, author and physicist \u003ca href=\"http://seedfreedom.in/\" target=\"_blank\">Dr. Vandana Shiva\u003c/a>, who explains the \"seed sovereignty\" movement.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://www.westcountyseedbank.blogspot.com\" target=\"_blank\">Sara McCamant of West County Community Seed Exchange\u003c/a>\u003c/strong>, Sebastopol, CA\u003c/p>\n\u003cp>\u003cstrong>On creating a seed exchange program:\u003c/strong>\u003cbr>\n\"I have been running large educational garden projects for 25 years in Northern California. A small group of us were looking at what was missing to make a stronger, more resilient local food system in Sonoma County. I had always wanted to do more with seed and create a stronger network of seed savers after organizing yearly seed swaps. We saw the need for local seed as the first link to local resilience and sustainability [and] decided to launch a community seed bank where we would network with other seed savers and start a repository of locally-grown seed.\"\u003c/p>\n\u003cp>\u003cstrong>Their big picture goal:\u003c/strong>\u003cbr>\n\"The original mission of the seed exchange is to create a repository of locally-grown seed, build a network of seed savers and teach seed saving and the importance of local seed in our community. We have since added care for a community seed garden as part of our work.\"\u003c/p>\n\u003cp>\u003cstrong>Preserving diversity:\u003c/strong>\u003cbr>\n\"The world of seed has quickly been taken over by large agro-chemical companies like Monsanto and Bayer. We have seen a huge loss of diversity of varieties of what is available in the food world in this consolidation. Seed is the first link of the food system and if that is dominated by large multinational companies, perhaps it is not so good for local resilience. Gardeners and small farmers need to integrate seed saving back into their systems and help build a strong local system to save and preserve varieties -- and also to adapt varieties to local climates.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Community building:\u003c/strong>\u003cbr>\n\"It's also a great activity to do in community. Someone saving seed alone will just end up with a closet of old seeds, as you end up with thousands of seeds when you save [them]. But if you share and network, someone else can save some and you can save some. And then you can share them. Seed is a great investment; one seed can lead to thousands of seed.\"\u003c/p>\n\u003cp>\u003cstrong>Serving as role models:\u003c/strong>\u003cbr>\n\"There are a few of us who were the original seed libraries/banks, and many of the models have been based on the work that those original groups have done. The West County Community Seed Exchange is unique in that we only offer locally-grown seed. Our commitment is to local seed, while others such as \u003ca href=\"http://www.richmondgrowsseeds.org/\" target=\"_blank\">Richmond Grows\u003c/a> is also focused on seed access to promote people just being able to grow food. So they offer bought seed or donated seed from seed companies. We are also unique in that we are do not have a publicly accessible location like a library. We want to talk to the people who come, share information and hope they will sit in on a class. So we are open once a month [at a local church] for people to check out free seed and offer a class also. The seed garden is also at the church.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\">\u003cimg class=\"alignnone size-full wp-image-77051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\" alt=\"West County Community Seed Exchange\" width=\"1132\" height=\"768\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365168407\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cfigure id=\"attachment_77107\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09.jpg\">\u003cimg class=\"size-thumbnail wp-image-77107\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lexishort11-SEEDS_Roughcut_09-e1390537002203-190x190.jpg\" alt=\"Dr. Vandana Shiva\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Vandana Shiva\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.nytimes.com/2013/05/14/business/monsanto-victorious-in-genetic-seed-case.html\" target=\"_blank\">agriculture companies control the patents and production of seeds\u003c/a> used by many commercial farmers, \u003ca href=\"http://science.kqed.org/quest/2010/09/17/reporters-notes-backyard-seed-banks/\" target=\"_blank\">backyard gardeners\u003c/a> and \u003ca href=\"http://science.kqed.org/quest/2008/03/13/seed-banking-saving-both-agri-and-culture/\" target=\"_blank\">local seed banks\u003c/a> strive to preserve both the culture and biodiversity of seeds through their own methods. The latest video from \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a> explores seed banks, seed swaps and the work of environmental activist, author and physicist \u003ca href=\"http://seedfreedom.in/\" target=\"_blank\">Dr. Vandana Shiva\u003c/a>, who explains the \"seed sovereignty\" movement.\u003c/p>\n\u003cp>\u003cstrong>5 Quotes from \u003ca href=\"http://www.westcountyseedbank.blogspot.com\" target=\"_blank\">Sara McCamant of West County Community Seed Exchange\u003c/a>\u003c/strong>, Sebastopol, CA\u003c/p>\n\u003cp>\u003cstrong>On creating a seed exchange program:\u003c/strong>\u003cbr>\n\"I have been running large educational garden projects for 25 years in Northern California. A small group of us were looking at what was missing to make a stronger, more resilient local food system in Sonoma County. I had always wanted to do more with seed and create a stronger network of seed savers after organizing yearly seed swaps. We saw the need for local seed as the first link to local resilience and sustainability [and] decided to launch a community seed bank where we would network with other seed savers and start a repository of locally-grown seed.\"\u003c/p>\n\u003cp>\u003cstrong>Their big picture goal:\u003c/strong>\u003cbr>\n\"The original mission of the seed exchange is to create a repository of locally-grown seed, build a network of seed savers and teach seed saving and the importance of local seed in our community. We have since added care for a community seed garden as part of our work.\"\u003c/p>\n\u003cp>\u003cstrong>Preserving diversity:\u003c/strong>\u003cbr>\n\"The world of seed has quickly been taken over by large agro-chemical companies like Monsanto and Bayer. We have seen a huge loss of diversity of varieties of what is available in the food world in this consolidation. Seed is the first link of the food system and if that is dominated by large multinational companies, perhaps it is not so good for local resilience. Gardeners and small farmers need to integrate seed saving back into their systems and help build a strong local system to save and preserve varieties -- and also to adapt varieties to local climates.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Community building:\u003c/strong>\u003cbr>\n\"It's also a great activity to do in community. Someone saving seed alone will just end up with a closet of old seeds, as you end up with thousands of seeds when you save [them]. But if you share and network, someone else can save some and you can save some. And then you can share them. Seed is a great investment; one seed can lead to thousands of seed.\"\u003c/p>\n\u003cp>\u003cstrong>Serving as role models:\u003c/strong>\u003cbr>\n\"There are a few of us who were the original seed libraries/banks, and many of the models have been based on the work that those original groups have done. The West County Community Seed Exchange is unique in that we only offer locally-grown seed. Our commitment is to local seed, while others such as \u003ca href=\"http://www.richmondgrowsseeds.org/\" target=\"_blank\">Richmond Grows\u003c/a> is also focused on seed access to promote people just being able to grow food. So they offer bought seed or donated seed from seed companies. We are also unique in that we are do not have a publicly accessible location like a library. We want to talk to the people who come, share information and hope they will sit in on a class. So we are open once a month [at a local church] for people to check out free seed and offer a class also. The seed garden is also at the church.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\">\u003cimg class=\"alignnone size-full wp-image-77051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX222_SeedSwap.jpg\" alt=\"West County Community Seed Exchange\" width=\"1132\" height=\"768\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Real Food, Real Movies: The Contest",
"title": "Real Food, Real Movies: The Contest",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n[youtube //player.vimeo.com/video/87606652]\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n[youtube //player.vimeo.com/video/86465107]\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n[youtube //player.vimeo.com/video/87607683]\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n[youtube //player.vimeo.com/video/87607685]\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[contextly_sidebar id=\"40dab426f487ed5297b078bf75db689a\"]\u003c/p>\n\n",
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"excerpt": "From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_78333\" class=\"wp-caption alignleft\" style=\"max-width: 1192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/underground_02-copy_wide-7dcaf8290c4b2debacea94f1e1c86b9ed3d9b848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/underground_02-copy_wide-7dcaf8290c4b2debacea94f1e1c86b9ed3d9b848.jpg\" alt=\"Zero Carbon Food is growing leafy greens, herbs and microgreens in a World War II bomb shelter in London. Photo: Zero Carbon Food\" width=\"1192\" height=\"670\" class=\"size-full wp-image-78333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zero Carbon Food is growing leafy greens, herbs and microgreens in a World War II bomb shelter in London. Photo: Zero Carbon Food\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952319/old-london-air-raid-shelter-becomes-vegetable-farm\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952319/old-london-air-raid-shelter-becomes-vegetable-farm\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3\"] \u003c/p>\n\u003cp>During World War II, Londoners would descend spiral staircases into tunnels to escape German bombs. Now one of those long, empty air raid shelters is filled with fresh greens.\u003c/p>\n\u003cp>Ten stories underground, businessman \u003ca href=\"http://www.linkedin.com/profile/view?id=27054914&authType=OPENLINK&authToken=YGCF&locale=en_US&srchid=76442731392738183343&srchindex=2&srchtotal=9&trk=vsrp_people_res_name&trkInfo=VSRPsearchId%3A76442731392738183343%2CVSRPtargetId%3A27054914%2CVSRPcmpt%3Aprimary\">Steven Dring\u003c/a> and his partner Richard Ballard have turned the tunnel into a vegetable farm, called \u003ca href=\"http://www.zerocarbonfood.co.uk/\">Zero Carbon Food\u003c/a>. They're backed by two-star Michelin chef \u003ca href=\"http://www.le-gavroche.co.uk/\">Michel Roux Jr.\u003c/a>, who's helping to ensure that they're growing only the tastiest of vegetables.\u003c/p>\n\u003cp>According to Dring, this former bomb shelter is a surprisingly good place to grow food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's a nice sort of warm duvet of insulation for growing produce down there,\" Dring tells \u003cem>Morning Edition's\u003c/em> Renee Montagne.\u003c/p>\n\u003cp>So how's it set up?\u003c/p>\n\u003cp>Here's how Dring describes it: \"If you just imagine a bench with ... a mat on it, and then we just sew the seeds onto that mat. And then underneath the lights, the roots grow into the mat that's in the tray, and then every 12 hours, water waters the mat again, and under the light it grows, so no soil is required.\"\u003c/p>\n\u003cp>Sunlight, of course, doesn't reach that far underground. So Dring and Ballard use LED lights as a substitute. Dring says LED lights have evolved so much that you can pick and choose elements of the light spectrum to get light that's identical to the sun.\u003c/p>\n\u003cp>Those lights require energy, but to ensure the project truly is \"zero carbon,\" the energy comes from a company that gets all of its energy from wind and solar.\u003c/p>\n\u003cp>As for what's under cultivation way down there, Dring says they've got arugula, lettuce and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microherbs\u003c/a> like coriander, mustard leaf and tatsoi.\u003c/p>\n\u003cp>One day, they might also grow tomatoes, which Dring assures would be very tasty, despite the fact that they're hydroponic.\u003c/p>\n\u003cp>Chef Roux's \"palate is pretty damn good,\" says Dring. \"Selling a homogenous, sort of tasteless tomato is certainly not part of our plans.\"\u003c/p>\n\u003cp>Besides a commitment to good flavor, Dring says he's hopeful the venture will succeed because it also can reach consumers far more quickly than vegetables grown on a farm outside London.\u003c/p>\n\u003cp>\"Obviously as soon as you cut product, it starts to degrade in flavor,\" says Dring. \"We can get it to the market in from field to fork, in four to eight hours. Usually it travels 72 hours, maybe four or five days. That's what's really interesting to our customers and wholesalers — that's what's turning them on.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's a nice sort of warm duvet of insulation for growing produce down there,\" Dring tells \u003cem>Morning Edition's\u003c/em> Renee Montagne.\u003c/p>\n\u003cp>So how's it set up?\u003c/p>\n\u003cp>Here's how Dring describes it: \"If you just imagine a bench with ... a mat on it, and then we just sew the seeds onto that mat. And then underneath the lights, the roots grow into the mat that's in the tray, and then every 12 hours, water waters the mat again, and under the light it grows, so no soil is required.\"\u003c/p>\n\u003cp>Sunlight, of course, doesn't reach that far underground. So Dring and Ballard use LED lights as a substitute. Dring says LED lights have evolved so much that you can pick and choose elements of the light spectrum to get light that's identical to the sun.\u003c/p>\n\u003cp>Those lights require energy, but to ensure the project truly is \"zero carbon,\" the energy comes from a company that gets all of its energy from wind and solar.\u003c/p>\n\u003cp>As for what's under cultivation way down there, Dring says they've got arugula, lettuce and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microherbs\u003c/a> like coriander, mustard leaf and tatsoi.\u003c/p>\n\u003cp>One day, they might also grow tomatoes, which Dring assures would be very tasty, despite the fact that they're hydroponic.\u003c/p>\n\u003cp>Chef Roux's \"palate is pretty damn good,\" says Dring. \"Selling a homogenous, sort of tasteless tomato is certainly not part of our plans.\"\u003c/p>\n\u003cp>Besides a commitment to good flavor, Dring says he's hopeful the venture will succeed because it also can reach consumers far more quickly than vegetables grown on a farm outside London.\u003c/p>\n\u003cp>\"Obviously as soon as you cut product, it starts to degrade in flavor,\" says Dring. \"We can get it to the market in from field to fork, in four to eight hours. Usually it travels 72 hours, maybe four or five days. That's what's really interesting to our customers and wholesalers — that's what's turning them on.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Prison Gardens Help Inmates Grow Their Own Food — And Skills",
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"content": "\u003cfigure id=\"attachment_76455\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prison-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/prison-garden.jpg\" alt=\"Prisoners build an organic vegetable garden in the prison yard of the medium security unit at San Quentin State Prison in December. Kirk Crippens/Insight Garden Program\" width=\"624\" height=\"350\" class=\"size-full wp-image-76455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prisoners build an organic vegetable garden in the prison yard of the medium security unit at San Quentin State Prison in December. Kirk Crippens/\u003ca href=\"http://blog.plantingjustice.org/a-peoples-history-with-the-insight-garden-program-at-san-quentin-state-prison-by-haleh-zandi/\">Insight Garden Program\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/12/261397333/prison-gardens-help-inmates-grow-their-own-food-and-skills\">The Salt at NPR Food\u003c/a> (1/12/14)\u003c/p>\n\u003cp>Last week, we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/02/food-as-punishment-giving-u-s-inmates-the-loaf-persists/\">reported\u003c/a> on the correctional industry's enduring practice of punishing certain inmates with a bland, lumpish food known as \"the loaf.\"\u003c/p>\n\u003cp>Fortunately, there are also more encouraging stories to tell about prison food.\u003c/p>\n\u003cp>It turns out there's a pretty vibrant movement of prison vegetable gardens across the country that provide inmates with satisfying work, marketable skills and fresh food to eat. From Connecticut to \u003ca href=\"http://www.mprnews.org/story/2012/07/31/human-interest/red-wing-prison-garden\">Minnesota\u003c/a> to California, correctional authorities are finding all kinds of reasons to encourage inmates to produce their own food inside the walls.\u003c/p>\n\u003cp>Recently, we got a rare glimpse behind those walls — of those gardens — at the San Quentin State Prison outside San Francisco, thanks to this video from \u003ca href=\"http://vimeo.com/82868227\">Planting Justice\u003c/a>. The Bay Area group works with less-advantaged communities on food by building gardens and creating jobs in urban food production.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/82868227?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>In the video, filmed in December, we see inmates at San Quentin building five raised beds for vegetables in the prison yard of the medium security unit. The inmate Charles' excitement about the prospect of a homegrown tomato is pretty palpable. It's the first vegetable garden inside a California state prison.\u003c/p>\n\u003cp>Planting Justice helped oversee the garden project in partnership with \u003ca href=\"http://www.insightgardenprogram.org/faq.html\">Insight Garden Program\u003c/a>, which has been helping inmates at San Quentin rehabilitate and get training in flower gardening since 2003.\u003c/p>\n\u003cp>Those gardening skills are being put to use once the men leave San Quentin as well. In the past three years, Planting Justice has hired 10 former inmates to work on landscaping jobs, according to the group's website. They get an entry-level wage of $17.50 per hour.\u003c/p>\n\u003cp>According to the Pew Charitable Trusts, more than four in 10 offenders \u003ca href=\"http://www.pewstates.org/research/reports/state-of-recidivism-85899377338\">return to prison\u003c/a> within three yeas. By contrast, Planting Justice says the recidivism rate for the men who go through the garden program is 10 percent. Programs in other states have had similar successes — apparently, gardening behind bars seems to help people steer clear of crime once they get out.\u003c/p>\n\u003cp>In 2012, Nourishing the Planet, a blog of the Worldwatch Institute, put together \u003ca href=\"http://blogs.worldwatch.org/nourishingtheplanet/five-urban-garden-programs-that-are-reaching-inmates-and-at-risk-populations/\">this list\u003c/a> of five urban garden prison projects. It notes that not only do the garden programs help with rehabilitation, they also often save states and local government thousands of dollars.\u003c/p>\n\u003cp>And one prison garden in Missouri was \u003ca href=\"http://www.columbiatribune.com/news/local/missouri-prison-program-gave-tons-of-produce/article_da224904-6480-11e3-ad17-10604b9f6eda.html\">reportedly so bountiful\u003c/a>, it had extra produce — 163 tons' worth — to donate to food pantries, shelters, churches, nursing homes and schools in 2013.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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