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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"content": "\u003cp>Americans are rediscovering the coldest aisle in the supermarket.\u003c/p>\n\u003cp>According to a new report, sales of frozen foods, including vegetables and prepared foods, are now on the rise following a multi-year slump.\u003c/p>\n\u003cp>The uptick is new — and modest. But growth \"is accelerating as consumers begin to see freezing as a way to preserve food with fewer negatives,\" concludes a report from RBC Capital Markets.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180517_atc_frozen_food_sales_on_the_rise.mp3\u003c/p>\n\u003cp>At a time when two-thirds of Americans say they \u003cem>want\u003c/em> to eat more vegetables, 85 percent of consumers fail to eat the minimum recommended amount. It's \"one of the widest disconnects in the world of eating,\" concludes the RBC report. Perhaps innovations in the frozen aisle could help narrow this divide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \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>\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Wall Street Brought Down Georgia's Suspicious Chicken Price Index",
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"content": "\u003cp>It's 2016. Stephanie Strom, a reporter at The New York Times, gets a hot tip from some of her Wall Street contacts. They're big investors, including hedge funds.\u003c/p>\n\u003cp>They tell her that some aggressive investors — they don't say exactly who — have made a big bet against chicken companies. Those investors think chicken companies have grown too fast, and the nation is headed for a glut of chicken.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_a_story_about_wall_street_hedge_funds_and_the_chicken_business.mp3\u003c/p>\n\u003cp>\"They were betting that the price of chicken was going to fall,\" Strom recalls; chicken companies' profits would disappear, and their stock price also would take a hit.\u003c/p>\n\u003cp>These investors had \"shorted the stock,\" Strom says. They'd put big money behind their bet that the stocks of chicken companies like Tyson Foods, Pilgrim's Pride, or Sanderson Farms would fall in value.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They were frustrated, though, because that bet wasn't paying off. \"When you went to the grocery store, the price was either stable or even going up slightly. Which was probably driving those guys crazy!\" Strom says.\u003c/p>\n\u003cp>But they had a possible explanation. Chicken companies, they thought, were keeping prices artificially high, and they were doing it by taking advantage of a guy sitting in an office at the Georgia Department of Agriculture.\u003c/p>\n\u003cp>That guy's name? Arty Schronce.\u003c/p>\n\u003cp>Schronce was the department's gardening expert. He wrote a column called Arty's Garden. Occasionally, he'd celebrate Georgia's native flowers in videos that look like they were shot on a cell phone.\u003c/p>\n\u003cp>In 2012, though, he'd taken on a new job. He was the man in charge of Georgia's Poultry Marketing News.\u003c/p>\n\u003cp>This was a low-tech operation; Schronce just called big chicken companies operating in Georgia and ask what they were selling drumsticks and thighs and whole birds for that week. He put the average price in a newsletter and sent it out.\u003c/p>\n\u003cp>And because Georgia is the biggest chicken producing state in the country, Arty's prices were used across the industry. Sometimes they were part of a formula that supermarkets or big chain restaurants used to set the price that they paid for their chicken.\u003c/p>\n\u003cp>Those frustrated Wall Street investors noticed, near the end of 2015 and the beginning of 2016, that Arty's numbers looked strange. Other indexes of chicken prices, such as one published by the U.S. Department of Agriculture, had fallen sharply. Arty's numbers didn't fall. They were 30 percent or even 50 percent higher than other chicken indexes.\u003c/p>\n\u003cp>So the Wall Street guys hired a lawyer to start investigating.\u003c/p>\n\u003cp>And eventually, that lawyer got his hands on a document. A memo that Arty Schronce wrote to himself about this chicken price index.\u003c/p>\n\u003cp>It was a bombshell.\u003c/p>\n\u003cp>In this memo, Arty Schronce wrote that he didn't believe his own index anymore. When he called the chicken companies and asked for prices, they said things like, \"Just keep 'em the same.\"\u003c/p>\n\u003cp>Arty just had to trust them; that's how this worked. Even though millions of dollars depended on those numbers, nobody had ever asked for invoices to verify that chicken sales actually happened at those quoted prices. The companies could have been making up those numbers, keeping prices high.\u003c/p>\n\u003cp>Schronce writes that he had \"come to question the validity of some of the information provided.\" And he thought that the state of Georgia should not be running this index. The department should shut it down, he wrote, or transfer it to someone else and have them take responsibility for it.\u003c/p>\n\u003cp>Basically, this memo appeared to confirm the hedge funds' theory that chicken companies were fixing prices.\u003c/p>\n\u003cp>Within a day of the lawyer getting that memo, it had been passed on to the \u003cem>Washington Post\u003c/em>.\u003c/p>\n\u003cp>When it was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2016/11/17/internal-document-supports-argument-that-u-s-chicken-prices-have-been-artificially-inflated-for-years/?utm_term=.a655ab410431\">published\u003c/a>, it destroyed the reputation of that price index. The Georgia Department of Agriculture stopped publishing it. This, of course, is what Arty Schronce had proposed in his memo. But some short-selling, profit-seeking Wall Street guys made it happen.\u003c/p>\n\u003cp>So the Georgia price index went away — and the funny thing is, chicken prices still didn't fall.\u003c/p>\n\u003cp>There are two competing theories to explain this.\u003c/p>\n\u003cp>One theory is, big supermarkets just ignored Georgia's price index when the numbers didn't seem right, and instead negotiated prices on their own. If that's what happened, any attempt to fix prices didn't work, and nobody got hurt.\u003c/p>\n\u003cp>But other people — including some big chicken buyers — maintain that there really was price-fixing, and chicken prices didn't fall because the companies that dominate the chicken business found other ways to prop up prices.\u003c/p>\n\u003cp>This is the central allegation in a \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/06/583806552/big-food-versus-big-chicken-lawsuits-allege-processors-conspired-to-fix-bird-pri\">lawsuit\u003c/a> that a bunch of those big chicken buyers, such as supermarkets and restaurants, have filed against the big chicken producers.\u003c/p>\n\u003cp>The poultry companies deny the accusations. That case could take years to resolve.\u003c/p>\n\u003cp>As for Arty Schronce, he's now retired from the Georgia Department of Agriculture. I tried to reach him for this story, but he didn't return my calls and letters. Hopefully, he's somewhere peacefully tending his garden. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's 2016. Stephanie Strom, a reporter at The New York Times, gets a hot tip from some of her Wall Street contacts. They're big investors, including hedge funds.\u003c/p>\n\u003cp>They tell her that some aggressive investors — they don't say exactly who — have made a big bet against chicken companies. Those investors think chicken companies have grown too fast, and the nation is headed for a glut of chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They were betting that the price of chicken was going to fall,\" Strom recalls; chicken companies' profits would disappear, and their stock price also would take a hit.\u003c/p>\n\u003cp>These investors had \"shorted the stock,\" Strom says. They'd put big money behind their bet that the stocks of chicken companies like Tyson Foods, Pilgrim's Pride, or Sanderson Farms would fall in value.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They were frustrated, though, because that bet wasn't paying off. \"When you went to the grocery store, the price was either stable or even going up slightly. Which was probably driving those guys crazy!\" Strom says.\u003c/p>\n\u003cp>But they had a possible explanation. Chicken companies, they thought, were keeping prices artificially high, and they were doing it by taking advantage of a guy sitting in an office at the Georgia Department of Agriculture.\u003c/p>\n\u003cp>That guy's name? Arty Schronce.\u003c/p>\n\u003cp>Schronce was the department's gardening expert. He wrote a column called Arty's Garden. Occasionally, he'd celebrate Georgia's native flowers in videos that look like they were shot on a cell phone.\u003c/p>\n\u003cp>In 2012, though, he'd taken on a new job. He was the man in charge of Georgia's Poultry Marketing News.\u003c/p>\n\u003cp>This was a low-tech operation; Schronce just called big chicken companies operating in Georgia and ask what they were selling drumsticks and thighs and whole birds for that week. He put the average price in a newsletter and sent it out.\u003c/p>\n\u003cp>And because Georgia is the biggest chicken producing state in the country, Arty's prices were used across the industry. Sometimes they were part of a formula that supermarkets or big chain restaurants used to set the price that they paid for their chicken.\u003c/p>\n\u003cp>Those frustrated Wall Street investors noticed, near the end of 2015 and the beginning of 2016, that Arty's numbers looked strange. Other indexes of chicken prices, such as one published by the U.S. Department of Agriculture, had fallen sharply. Arty's numbers didn't fall. They were 30 percent or even 50 percent higher than other chicken indexes.\u003c/p>\n\u003cp>So the Wall Street guys hired a lawyer to start investigating.\u003c/p>\n\u003cp>And eventually, that lawyer got his hands on a document. A memo that Arty Schronce wrote to himself about this chicken price index.\u003c/p>\n\u003cp>It was a bombshell.\u003c/p>\n\u003cp>In this memo, Arty Schronce wrote that he didn't believe his own index anymore. When he called the chicken companies and asked for prices, they said things like, \"Just keep 'em the same.\"\u003c/p>\n\u003cp>Arty just had to trust them; that's how this worked. Even though millions of dollars depended on those numbers, nobody had ever asked for invoices to verify that chicken sales actually happened at those quoted prices. The companies could have been making up those numbers, keeping prices high.\u003c/p>\n\u003cp>Schronce writes that he had \"come to question the validity of some of the information provided.\" And he thought that the state of Georgia should not be running this index. The department should shut it down, he wrote, or transfer it to someone else and have them take responsibility for it.\u003c/p>\n\u003cp>Basically, this memo appeared to confirm the hedge funds' theory that chicken companies were fixing prices.\u003c/p>\n\u003cp>Within a day of the lawyer getting that memo, it had been passed on to the \u003cem>Washington Post\u003c/em>.\u003c/p>\n\u003cp>When it was \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2016/11/17/internal-document-supports-argument-that-u-s-chicken-prices-have-been-artificially-inflated-for-years/?utm_term=.a655ab410431\">published\u003c/a>, it destroyed the reputation of that price index. The Georgia Department of Agriculture stopped publishing it. This, of course, is what Arty Schronce had proposed in his memo. But some short-selling, profit-seeking Wall Street guys made it happen.\u003c/p>\n\u003cp>So the Georgia price index went away — and the funny thing is, chicken prices still didn't fall.\u003c/p>\n\u003cp>There are two competing theories to explain this.\u003c/p>\n\u003cp>One theory is, big supermarkets just ignored Georgia's price index when the numbers didn't seem right, and instead negotiated prices on their own. If that's what happened, any attempt to fix prices didn't work, and nobody got hurt.\u003c/p>\n\u003cp>But other people — including some big chicken buyers — maintain that there really was price-fixing, and chicken prices didn't fall because the companies that dominate the chicken business found other ways to prop up prices.\u003c/p>\n\u003cp>This is the central allegation in a \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/06/583806552/big-food-versus-big-chicken-lawsuits-allege-processors-conspired-to-fix-bird-pri\">lawsuit\u003c/a> that a bunch of those big chicken buyers, such as supermarkets and restaurants, have filed against the big chicken producers.\u003c/p>\n\u003cp>The poultry companies deny the accusations. That case could take years to resolve.\u003c/p>\n\u003cp>As for Arty Schronce, he's now retired from the Georgia Department of Agriculture. I tried to reach him for this story, but he didn't return my calls and letters. Hopefully, he's somewhere peacefully tending his garden. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dozens Of Victims Are Still Coping With The E. Coli Outbreak In Romaine Lettuce",
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"content": "\u003cp>The Centers for Disease Control and Prevention is still advising people not to eat romaine lettuce unless they know where it was grown.\u003c/p>\n\u003cp>It appears the outbreak of \u003cem>E. coli \u003c/em>bacteria, which began in March, linked to romaine lettuce grown in Arizona is over, but investigators still aren't exactly sure what caused one of the worst outbreaks of its kind in recent years. More than 120 people have been reported ill in more than two dozen states, and at least one person has died.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson spoke with with \u003ca href=\"http://www.marlerblog.com/\">Bill Marler\u003c/a> (\u003ca href=\"https://twitter.com/bmarler\">@bmarler\u003c/a>), a food safety lawyer based in Seattle. Marler is representing 58 victims who have become ill after eating romaine.\u003c/p>\n\u003cp>\"This is a pretty significant outbreak. It's the largest one that we've had since 2006, and 14 people have developed what's known as hemolytic uremic syndrome, which is acute kidney failure,\" he says. \"So one person has died from hemolytic uremic syndrome, but several other people have [had to] have dialysis, plasmapheresis transplants.\"\u003c/p>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On how outbreaks of foodborne illnesses are traced\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What happens is the CDC notices clusters of illnesses. And what the CDC [and the Food and Drug Administration do] is start tracing back from what those people ate to where that lettuce came from. They worked their way back all the way to Yuma, Ariz. And one of the big breaks in this case was that there were eight prisoners in Nome, Alaska, whose common denominator was they were in a prison together, and they all ate romaine lettuce, and they were able to track that specifically to Yuma to a particular farm because it came as whole-head romaine in a bag.\u003c/p>\n\u003cp>\u003cstrong>On weaknesses in the \u003c/strong>\u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/FSMA/\">\u003cstrong>Food Safety Modernization Act\u003c/strong>\u003c/a>\u003cstrong> to help prevent outbreaks\u003c/strong>\u003c/p>\n\u003cp>I think one of the flaws in the law is that traceability was expected to roll out a little quicker, and that's probably what the main problem is here. The ability for the FDA and state health authorities to be able to pinpoint where the outbreak happened is just not there. The technology exists, but we are really going to have to relook at the legal requirements — that producers have a much stronger ability to be able to know what product is being used when — so there's no ambiguity, and we can get to the cause of the outbreak much faster.\u003c/p>\n\u003cp>\u003cstrong>On whether restaurants should serve romaine lettuce during this outbreak\u003c/strong>\u003c/p>\n\u003cp>There was a little bit of ambiguity at the very beginning as to where the romaine came from. And so I think grocery stores and restaurants throughout the United States, out of an abundance of caution, were pulling the product. I think as things became clear that it was a Yuma, Ariz., romaine issue, restaurants and grocery stores started putting that product back on their shelves and back [as a] choice to their consumers. But you know, during an outbreak, it's a pretty good idea to pay attention to what's going on and pull the products off the shelf. The CDC has a great saying: It's \"When in doubt, throw it out.\"\u003c/p>\n\u003cp>\u003cstrong>On his hopes for the victims he is representing in lawsuits\u003c/strong>\u003c/p>\n\u003cp>Most of them would really like to have their health back, but that's not going to happen. You know, the main thing I need to do is, especially for the some of the children who suffered acute kidney failure — they're going to have long-term problems — my job is to make sure that they've got the financial wherewithal to take care of themselves.\u003c/p>\n\u003cp>And I have a very strong interest in being able to trace it back to a particular source, so industry and government can help figure out why this thing happened. If it's waterborne, we need to know that and how to deal with that from an irrigation point of view. If it's an airborne \u003cem>E. coli\u003c/em> outbreak, we need to know that and start thinking about where cattle production is in relationship to leafy-green production. But I think the goal here is to get to the bottom of it and make sure this doesn't happen again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "\"Most of them would really like to have their health back, but that's not going to happen,\" says the food safety lawyer representing 58 victims who fell ill after eating tainted greens from Arizona.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention is still advising people not to eat romaine lettuce unless they know where it was grown.\u003c/p>\n\u003cp>It appears the outbreak of \u003cem>E. coli \u003c/em>bacteria, which began in March, linked to romaine lettuce grown in Arizona is over, but investigators still aren't exactly sure what caused one of the worst outbreaks of its kind in recent years. More than 120 people have been reported ill in more than two dozen states, and at least one person has died.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson spoke with with \u003ca href=\"http://www.marlerblog.com/\">Bill Marler\u003c/a> (\u003ca href=\"https://twitter.com/bmarler\">@bmarler\u003c/a>), a food safety lawyer based in Seattle. Marler is representing 58 victims who have become ill after eating romaine.\u003c/p>\n\u003cp>\"This is a pretty significant outbreak. It's the largest one that we've had since 2006, and 14 people have developed what's known as hemolytic uremic syndrome, which is acute kidney failure,\" he says. \"So one person has died from hemolytic uremic syndrome, but several other people have [had to] have dialysis, plasmapheresis transplants.\"\u003c/p>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On how outbreaks of foodborne illnesses are traced\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What happens is the CDC notices clusters of illnesses. And what the CDC [and the Food and Drug Administration do] is start tracing back from what those people ate to where that lettuce came from. They worked their way back all the way to Yuma, Ariz. And one of the big breaks in this case was that there were eight prisoners in Nome, Alaska, whose common denominator was they were in a prison together, and they all ate romaine lettuce, and they were able to track that specifically to Yuma to a particular farm because it came as whole-head romaine in a bag.\u003c/p>\n\u003cp>\u003cstrong>On weaknesses in the \u003c/strong>\u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/FSMA/\">\u003cstrong>Food Safety Modernization Act\u003c/strong>\u003c/a>\u003cstrong> to help prevent outbreaks\u003c/strong>\u003c/p>\n\u003cp>I think one of the flaws in the law is that traceability was expected to roll out a little quicker, and that's probably what the main problem is here. The ability for the FDA and state health authorities to be able to pinpoint where the outbreak happened is just not there. The technology exists, but we are really going to have to relook at the legal requirements — that producers have a much stronger ability to be able to know what product is being used when — so there's no ambiguity, and we can get to the cause of the outbreak much faster.\u003c/p>\n\u003cp>\u003cstrong>On whether restaurants should serve romaine lettuce during this outbreak\u003c/strong>\u003c/p>\n\u003cp>There was a little bit of ambiguity at the very beginning as to where the romaine came from. And so I think grocery stores and restaurants throughout the United States, out of an abundance of caution, were pulling the product. I think as things became clear that it was a Yuma, Ariz., romaine issue, restaurants and grocery stores started putting that product back on their shelves and back [as a] choice to their consumers. But you know, during an outbreak, it's a pretty good idea to pay attention to what's going on and pull the products off the shelf. The CDC has a great saying: It's \"When in doubt, throw it out.\"\u003c/p>\n\u003cp>\u003cstrong>On his hopes for the victims he is representing in lawsuits\u003c/strong>\u003c/p>\n\u003cp>Most of them would really like to have their health back, but that's not going to happen. You know, the main thing I need to do is, especially for the some of the children who suffered acute kidney failure — they're going to have long-term problems — my job is to make sure that they've got the financial wherewithal to take care of themselves.\u003c/p>\n\u003cp>And I have a very strong interest in being able to trace it back to a particular source, so industry and government can help figure out why this thing happened. If it's waterborne, we need to know that and how to deal with that from an irrigation point of view. If it's an airborne \u003cem>E. coli\u003c/em> outbreak, we need to know that and start thinking about where cattle production is in relationship to leafy-green production. But I think the goal here is to get to the bottom of it and make sure this doesn't happen again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Well, it's official. Beginning today, all restaurant chains in the U.S. with 20 or more locations must post calories on menus or menu boards.\u003c/p>\n\u003cp>When Congress passed the Affordable Care Act, back in 2010, the federal calorie posting mandate was born.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180507_atc_now_that_calorie_labels_are_federal_law_will_we_eat_less.mp3\u003c/p>\n\u003cp>Many chains, including McDonald's, Panera and Starbucks, began posting calories several years back. But the proposed regulations hit several snags as industry groups \u003ca href=\"https://www.npr.org/2017/05/02/526514189/fda-delays-calorie-labeling-rule-until-next-year\">lobbied\u003c/a> for changes. Now, there's no escaping them.\u003c/p>\n\u003cp>Walk into any chain, and with a glance, there's the calorie count of that double cheeseburger you're eyeing. You may ask yourself: Should I really order that?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Surveys show consumers overwhelmingly want this information,\" FDA Commissioner Scott Gottlieb wrote in his blog.\u003c/p>\n\u003cp>And what's the evidence calorie counts will nudge people to cut back?\u003c/p>\n\u003cp>A review by the Cochrane Collaborative, which analyzed several studies, found that calorie labels seem to \u003ca href=\"http://www.cochrane.org/news/new-cochrane-review-evidence-suggests-nutritional-labelling-menus-restaurants-and-cafes-may\">reduce\u003c/a> the number of calories people purchase by an estimated 50 calories per meal.\u003c/p>\n\u003cp>\"That may sound like a small amount,\" writes Gotlieb. It comes out to less than a cookie a day, he points out. \"But over a year, based on that sort of reduction, you could end up consuming 10,000 to 20,000 fewer calories, making you three to five pounds slimmer.\"\u003c/p>\n\u003cp>At a time when more than 1 in 3 adults in the U.S. is obese, Gottlieb says \"national menu labeling could help make a big difference in America's obesity rates.\"\u003c/p>\n\u003cp>The awareness over calorie counts has led chains to rethink their menu offerings. For instance, between 2010 and 2011, when the conversation over calories began to get louder, fast-food restaurants slimmed down their entrees on children's menus by about 40 calories, on average. And chains, including McDonald's, have announced additional downsizing in the calories of kids' meals.\u003c/p>\n\u003cp>And it seems that more new menu items being introduced by large U.S. chains are slightly lower in calories. \u003ca href=\"https://www.npr.org/sections/thesalt/2014/10/08/354377535/restaurants-shave-calories-off-new-menu-items\">One study\u003c/a> found that from 2012 to 2013, new menu items were 56 calories lower, on average.\u003c/p>\n\u003cp>Margo Wootan of the Center for Science in the Public Interest, who's been pushing for clearly posted calories on menus for years, says as more chains began adopting calorie counts, she began to see clear shifts. \"Looking at before to after [calorie] labeling, we've seen a significant decrease in the calories of pastries at Starbucks,\" Wootan told us.\u003c/p>\n\u003cp>She also points to Cosi and Maggiano's as examples of chains that have reworked menu items from salads to entrees to lighten them up. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cp>Milk is not the unassuming refrigerator staple you may have thought it was. In fact, debates about milk touch on a host of topics — cultural, genetic, medicinal, and economic — that have been going on for centuries and continue today.\u003c/p>\n\u003cp>NPR's Lulu Garcia-Navarro sat down with author Mark Kurlansky to discuss his new book, \u003cem>Milk!\u003c/em>: \u003cem>A 10,000-Year Food Fracas\u003c/em>, and unpack some of the controversies surrounding what he calls \"the most over-argued food in history.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2018/05/20180506_wesun_milk_the_most_over-argued_food_in_history.mp3\u003c/p>\n\u003cp>Humans, it turns out, are unique in their preference for the dairy drink. \"In nature, we aren't meant to have milk past weaning,\" Kurlansky says.\u003c/p>\n\u003cp>But because of a genetic aberration, many humans can process the sugars found in milk and dairy products well into adulthood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while that makes some of us unique among mammals, it doesn't mean that all humans have those genes. \"It's still only something like 40 percent of the human population that can drink milk past the age of two,\" Kurlansky told NPR.\u003c/p>\n\u003cp>The genetic change is primarily found in white, northern European populations and their descendants. And although it may be Eurocentric to say that all humans can enjoy dairy in the same way, it hasn't stopped milk from becoming a global industry.\u003c/p>\n\u003cp>Cultures around the world consume milk from different animals and in different ways. From yak yogurt in Tibet to camel milk ice cream in Dubai, there's a lot to milk that goes beyond the gallon of 2 percent we find in our grocery stores.\u003c/p>\n\u003cp>\"Cow milk is kind of bland, and we're kind of used to bland. So if you have sheep milk or goat milk or camel milk,\" Kurlansky says, \"it has this other dimension of flavor, which is kind of nice if it doesn't shock you.\"\u003c/p>\n\u003cp>For most of human history, drinking milk was limited to the farm. Because it spoiled so quickly, most milk was turned into products like cheese and yogurt, which could last longer for transport and trading.\u003c/p>\n\u003cp>It wasn't until about mid-19th century with the advent of pasteurization and widespread refrigeration, that milk became the ubiquitous drink we think of it as today.\u003c/p>\n\u003cp>But milk's popularity has come with pushback. Some wonder if we are treating our milk-producing animals humanely, or if we should even be drinking milk at all.\u003c/p>\n\u003cp>Kurlansky says farmers have to balance consumer demand for more humane and organic dairy products with government subsidies that keep prices artificially low.\u003c/p>\n\u003cp>\"Some people will pay more for milk if it's GMO-free, or if it's organic, or if it's animal-kind,\" he says, \"but there's a catch: usually these things make milk much more expensive to produce.\"\u003c/p>\n\u003cp>Faced with the choice, most consumers still go with what's cheaper.\u003c/p>\n\u003cp>And as for whether we should even be drinking milk at all, Kurlansky says things aren't so clear. Milk can be beneficial for some — particularly those who need more calcium — but can be dangerous for others.\u003c/p>\n\u003cp>\"Blanket health proclamations are always problematic,\" he says.\u003c/p>\n\u003cp>So next time you find yourself perusing the local dairy aisle, remember that milk goes beyond the black-and-white cows dotting American dairy farms. It's much more global — and more controversial — than you may have ever realized.\u003c/p>\n\u003cp>\u003cem>NPR's Ian Wren produced this story for digital.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\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>\u003c/p>\n\u003cp>And while that makes some of us unique among mammals, it doesn't mean that all humans have those genes. \"It's still only something like 40 percent of the human population that can drink milk past the age of two,\" Kurlansky told NPR.\u003c/p>\n\u003cp>The genetic change is primarily found in white, northern European populations and their descendants. And although it may be Eurocentric to say that all humans can enjoy dairy in the same way, it hasn't stopped milk from becoming a global industry.\u003c/p>\n\u003cp>Cultures around the world consume milk from different animals and in different ways. From yak yogurt in Tibet to camel milk ice cream in Dubai, there's a lot to milk that goes beyond the gallon of 2 percent we find in our grocery stores.\u003c/p>\n\u003cp>\"Cow milk is kind of bland, and we're kind of used to bland. So if you have sheep milk or goat milk or camel milk,\" Kurlansky says, \"it has this other dimension of flavor, which is kind of nice if it doesn't shock you.\"\u003c/p>\n\u003cp>For most of human history, drinking milk was limited to the farm. Because it spoiled so quickly, most milk was turned into products like cheese and yogurt, which could last longer for transport and trading.\u003c/p>\n\u003cp>It wasn't until about mid-19th century with the advent of pasteurization and widespread refrigeration, that milk became the ubiquitous drink we think of it as today.\u003c/p>\n\u003cp>But milk's popularity has come with pushback. Some wonder if we are treating our milk-producing animals humanely, or if we should even be drinking milk at all.\u003c/p>\n\u003cp>Kurlansky says farmers have to balance consumer demand for more humane and organic dairy products with government subsidies that keep prices artificially low.\u003c/p>\n\u003cp>\"Some people will pay more for milk if it's GMO-free, or if it's organic, or if it's animal-kind,\" he says, \"but there's a catch: usually these things make milk much more expensive to produce.\"\u003c/p>\n\u003cp>Faced with the choice, most consumers still go with what's cheaper.\u003c/p>\n\u003cp>And as for whether we should even be drinking milk at all, Kurlansky says things aren't so clear. Milk can be beneficial for some — particularly those who need more calcium — but can be dangerous for others.\u003c/p>\n\u003cp>\"Blanket health proclamations are always problematic,\" he says.\u003c/p>\n\u003cp>So next time you find yourself perusing the local dairy aisle, remember that milk goes beyond the black-and-white cows dotting American dairy farms. It's much more global — and more controversial — than you may have ever realized.\u003c/p>\n\u003cp>\u003cem>NPR's Ian Wren produced this story for digital.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018\u003ca href=\"http://www.npr.org/\"> NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies",
"title": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\n\u003cp>https://youtu.be/wnyhs4gb3pQ\u003c/p>\n\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.",
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"description": "If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.",
"title": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies | KQED",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/kimwesterman\">Kim Westerman\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wnyhs4gb3pQ'\n title='//www.youtube.com/embed/wnyhs4gb3pQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Science Shows Bee-Killing Pesticides Are Unnecessary on Most Farms",
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"content": "\u003cp>\u003cem>Alternatives are available for neonicotinoid insecticide seed coatings, saving farmers money and better protecting the environment.\u003c/em>\u003c/p>\n\u003cp>Conventional corn farmers—who grow the ubiquitous grain on \u003ca href=\"https://www.ers.usda.gov/topics/crops/corn/background.aspx\">90 million acres\u003c/a> in the U.S.—are struggling. Since 2014, these farmers have been \u003ca href=\"https://www.ers.usda.gov/data-products/commodity-costs-and-returns/commodity-costs-and-returns/#Recent%20Costs%20and%20Returns:%20Corn\">spending more to produce corn\u003c/a> than they can earn by selling it. Periods of overproduction and low prices are nothing new, but they can hit hard, as some farmers are forced to sell their operations and the largest landowners tend to get even larger, contributing to the hollowing-out of rural America.\u003c/p>\n\u003cp>What is new this time around is that the last two decades have also seen \u003ca href=\"https://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/\">dramatic consolidation\u003c/a> of the seed and pesticide industries, as well as the arrival of expensive genetically engineered traits like glyphosate herbicide resistance and Bt and insecticide seed coatings. The economic concentration of a few large seed and pesticide companies and their expensive products have \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">allowed them\u003c/a> to \u003ca href=\"https://www.ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/farming-and-farm-income/\">capture more farm profit\u003c/a>, leaving less for farmers and their communities.\u003c/p>\n\u003cp>As \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">some farmers begin to question these costs\u003c/a>, a \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">recent study\u003c/a> has confirmed that the cost of seed coatings is rarely justified.\u003c/p>\n\u003cp>Seen as an easy way to keep early-season pests at bay, this technology involves coating each seed with neonicotinoid insecticide (or neonics) so that farmers don’t have to apply insecticides in the field. And it has become very popular within the industry. Non-organic corn farmers used to apply insecticides directly to the soil or use crop rotations to control soil-borne pests. Only \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">a minority of corn acres were treated\u003c/a> with insecticides. Now, however, \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">somewhere between 70 and nearly 100 percent\u003c/a> of corn seed is treated with neonic insecticides, with most experts agreeing that the figure is well over 90 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Neonics have also made national headlines because of their impact on the ecosystems in which they’re used. They are now firmly established as causing \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-0341-3.pdf\">widespread harm\u003c/a> to a range of organisms, including the bees that produce our honey and pollinate our fruits and vegetables, the insects that protect our crops from pests, birds, and a range of aquatic life that provide food for fish. Widespread pesticide use in Germany is also a prime suspect in the \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0185809\">loss of 75 percent of flying insects\u003c/a> there over the course of 27 years, and no doubt elsewhere, which is likely contributing to an equally \u003ca href=\"https://www.theguardian.com/world/2018/mar/21/catastrophe-as-frances-bird-population-collapses-due-to-pesticides\">dramatic loss of the birds\u003c/a> that depend on them for food.\u003c/p>\n\u003cp>With all this in mind, it’s hard not to ask: Are neonics really improving farmers’ lives?\u003c/p>\n\u003ch4>\u003cstrong>Good News for Farmers and the Environment, Bad News for Pesticide Companies\u003c/strong>\u003c/h4>\n\u003cp>The new \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">study\u003c/a>, published in the journal \u003cem>Environmental Science and Pollution Research\u003c/em>, shows that, in fact, only a small fraction of corn acres need neonic seed treatments. Researchers from several European universities found that only about 1 percent of corn acres experience yield loss in corn due to soil pests; the exception is in fields that include factors known to predispose crops to yield loss, such as soil with high organic content and poor drainage.\u003c/p>\n\u003cp>But even in fields where such factors are present, only about 20 percent of corn acres would need neonic or other insecticide treatment—and simple management practices like avoiding planting corn into recently converted pasture can reduce that to 4 percent. Pests reviewed in Europe are also found in the U.S., showing that even for conventional, non-organic farmers, insecticide use could be reduced dramatically on most farm acres—saving the expense for farmers and the reducing the harms they cause the environment.\u003c/p>\n\u003cp>For those skeptical that the European results would apply here in the U.S., I conducted an earlier \u003ca href=\"https://www.centerforfoodsafety.org/files/alternatives-to-neonics_v9_23186.pdf\">review and analysis\u003c/a> of the U.S. research literature that came to similar conclusions. Shortly thereafter, several leading researchers in the study of neonics from Purdue University \u003ca href=\"http://pollinatorstewardship.org/wp-content/uploads/2017/06/Krupke-et-al-2017-neonic-corn-seeds.pdf\">also found\u003c/a>that neonic seed treatments were likely to “far exceed demonstrable need.”\u003c/p>\n\u003cp>For the small percentage of farmers that may still experience some yield loss by forgoing seed treatments, the new report describes what it calls a mutual fund, an insurance pool that could reimburse those farmers. Based on their data, it would cost farmers only 10 percent of the current cost of neonic pesticide coatings to contribute to such a fund.\u003c/p>\n\u003cp>So why are neonics so popular?\u003c/p>\n\u003cp>One explanation may be that they’re intended to control early-season pests found in the soil. You see, once the seed is planted, the crop cannot be treated for these pests because it would disturb the seeds and seedlings.\u003c/p>\n\u003cp>Farmers don’t like to add unnecessary risks to an already risky business. And many would rather pay more for pesticides to be more confident they won’t lose productivity. But it’s worth noting that the current approach is new. Farmers didn’t used to take such a risk-averse approach with soil insecticides, which they used to apply much less often.\u003c/p>\n\u003cp>In my research, I examined possible reasons why farmers are accepting the cost of neonic seed coatings at rates far above what can be justified by damage from pest insects. One by one, reasons such as changed farming practices like reduced tillage or adoption of engineered Bt traits were not found to explain or justify the cost.\u003c/p>\n\u003cp>In the end, one of the main reasons left standing is that farmers have little choice. \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">Virtually all corn seed is pre-treated by the seed companies\u003c/a> long before the point of purchase, with some companies not even providing untreated seed. And farmers who want to avoid using neonics must special-order untreated seed very early in the season.\u003c/p>\n\u003cp>Secondly, \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">surveys have found\u003c/a> that many corn farmers don’t even know that their seeds have been treated. Seed sold by the big corporations now comes with multiple engineered traits and coatings, all with unhelpful trade names, such as Poncho. So it’s not surprising that some farmers don’t have time to learn about everything in their seed package.\u003c/p>\n\u003cp>On top of that, the people who farmers most often turn to for advice and information for controlling pests usually work for seed dealers. As the number of public sector extension scientists has sharply declined in recent years, and public research devotes \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S1462901115300812\">minimal funding\u003c/a> to alternatives to pesticides, it can be harder than ever to access impartial advice.\u003c/p>\n\u003cp>This gets to the fact that, regardless of the science, Bayer and Syngenta—the makers of neonics—need to keep selling them.\u003c/p>\n\u003cp>In Minnesota, for example, Governor Mark Dayton has \u003ca href=\"https://mn.gov/governor/newsroom/?id=1055-253957\">convened a panel\u003c/a> to recommend policies to protect pollinators. When I attended their December meeting, representatives on the panel from industry and several large farms insisted that neonicotinoids are necessary. Their argument? That the seed coating prevents large yield losses in corn.\u003c/p>\n\u003cp>As in the case of climate change, where entrenched and socially destructive corporate interests resist science, reducing neonic use is an uphill challenge without the larger systemic change toward agroecology that we ultimately need. But we can start by supporting farmers in their quest for stable profits \u003cem>and \u003c/em>safe fields.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/28/new-science-shows-bee-killing-pesticides-are-unnecessary-on-most-farms/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"nprByline": "\u003ca href=\"https://civileats.com/author/dgurian/\">Doug Gurian-Sherman,\u003c/a> \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Alternatives are available for neonicotinoid insecticide seed coatings, saving farmers money and better protecting the environment.\u003c/em>\u003c/p>\n\u003cp>Conventional corn farmers—who grow the ubiquitous grain on \u003ca href=\"https://www.ers.usda.gov/topics/crops/corn/background.aspx\">90 million acres\u003c/a> in the U.S.—are struggling. Since 2014, these farmers have been \u003ca href=\"https://www.ers.usda.gov/data-products/commodity-costs-and-returns/commodity-costs-and-returns/#Recent%20Costs%20and%20Returns:%20Corn\">spending more to produce corn\u003c/a> than they can earn by selling it. Periods of overproduction and low prices are nothing new, but they can hit hard, as some farmers are forced to sell their operations and the largest landowners tend to get even larger, contributing to the hollowing-out of rural America.\u003c/p>\n\u003cp>What is new this time around is that the last two decades have also seen \u003ca href=\"https://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/\">dramatic consolidation\u003c/a> of the seed and pesticide industries, as well as the arrival of expensive genetically engineered traits like glyphosate herbicide resistance and Bt and insecticide seed coatings. The economic concentration of a few large seed and pesticide companies and their expensive products have \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">allowed them\u003c/a> to \u003ca href=\"https://www.ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/farming-and-farm-income/\">capture more farm profit\u003c/a>, leaving less for farmers and their communities.\u003c/p>\n\u003cp>As \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">some farmers begin to question these costs\u003c/a>, a \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">recent study\u003c/a> has confirmed that the cost of seed coatings is rarely justified.\u003c/p>\n\u003cp>Seen as an easy way to keep early-season pests at bay, this technology involves coating each seed with neonicotinoid insecticide (or neonics) so that farmers don’t have to apply insecticides in the field. And it has become very popular within the industry. Non-organic corn farmers used to apply insecticides directly to the soil or use crop rotations to control soil-borne pests. Only \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">a minority of corn acres were treated\u003c/a> with insecticides. Now, however, \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">somewhere between 70 and nearly 100 percent\u003c/a> of corn seed is treated with neonic insecticides, with most experts agreeing that the figure is well over 90 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neonics have also made national headlines because of their impact on the ecosystems in which they’re used. They are now firmly established as causing \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-0341-3.pdf\">widespread harm\u003c/a> to a range of organisms, including the bees that produce our honey and pollinate our fruits and vegetables, the insects that protect our crops from pests, birds, and a range of aquatic life that provide food for fish. Widespread pesticide use in Germany is also a prime suspect in the \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0185809\">loss of 75 percent of flying insects\u003c/a> there over the course of 27 years, and no doubt elsewhere, which is likely contributing to an equally \u003ca href=\"https://www.theguardian.com/world/2018/mar/21/catastrophe-as-frances-bird-population-collapses-due-to-pesticides\">dramatic loss of the birds\u003c/a> that depend on them for food.\u003c/p>\n\u003cp>With all this in mind, it’s hard not to ask: Are neonics really improving farmers’ lives?\u003c/p>\n\u003ch4>\u003cstrong>Good News for Farmers and the Environment, Bad News for Pesticide Companies\u003c/strong>\u003c/h4>\n\u003cp>The new \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">study\u003c/a>, published in the journal \u003cem>Environmental Science and Pollution Research\u003c/em>, shows that, in fact, only a small fraction of corn acres need neonic seed treatments. Researchers from several European universities found that only about 1 percent of corn acres experience yield loss in corn due to soil pests; the exception is in fields that include factors known to predispose crops to yield loss, such as soil with high organic content and poor drainage.\u003c/p>\n\u003cp>But even in fields where such factors are present, only about 20 percent of corn acres would need neonic or other insecticide treatment—and simple management practices like avoiding planting corn into recently converted pasture can reduce that to 4 percent. Pests reviewed in Europe are also found in the U.S., showing that even for conventional, non-organic farmers, insecticide use could be reduced dramatically on most farm acres—saving the expense for farmers and the reducing the harms they cause the environment.\u003c/p>\n\u003cp>For those skeptical that the European results would apply here in the U.S., I conducted an earlier \u003ca href=\"https://www.centerforfoodsafety.org/files/alternatives-to-neonics_v9_23186.pdf\">review and analysis\u003c/a> of the U.S. research literature that came to similar conclusions. Shortly thereafter, several leading researchers in the study of neonics from Purdue University \u003ca href=\"http://pollinatorstewardship.org/wp-content/uploads/2017/06/Krupke-et-al-2017-neonic-corn-seeds.pdf\">also found\u003c/a>that neonic seed treatments were likely to “far exceed demonstrable need.”\u003c/p>\n\u003cp>For the small percentage of farmers that may still experience some yield loss by forgoing seed treatments, the new report describes what it calls a mutual fund, an insurance pool that could reimburse those farmers. Based on their data, it would cost farmers only 10 percent of the current cost of neonic pesticide coatings to contribute to such a fund.\u003c/p>\n\u003cp>So why are neonics so popular?\u003c/p>\n\u003cp>One explanation may be that they’re intended to control early-season pests found in the soil. You see, once the seed is planted, the crop cannot be treated for these pests because it would disturb the seeds and seedlings.\u003c/p>\n\u003cp>Farmers don’t like to add unnecessary risks to an already risky business. And many would rather pay more for pesticides to be more confident they won’t lose productivity. But it’s worth noting that the current approach is new. Farmers didn’t used to take such a risk-averse approach with soil insecticides, which they used to apply much less often.\u003c/p>\n\u003cp>In my research, I examined possible reasons why farmers are accepting the cost of neonic seed coatings at rates far above what can be justified by damage from pest insects. One by one, reasons such as changed farming practices like reduced tillage or adoption of engineered Bt traits were not found to explain or justify the cost.\u003c/p>\n\u003cp>In the end, one of the main reasons left standing is that farmers have little choice. \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">Virtually all corn seed is pre-treated by the seed companies\u003c/a> long before the point of purchase, with some companies not even providing untreated seed. And farmers who want to avoid using neonics must special-order untreated seed very early in the season.\u003c/p>\n\u003cp>Secondly, \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">surveys have found\u003c/a> that many corn farmers don’t even know that their seeds have been treated. Seed sold by the big corporations now comes with multiple engineered traits and coatings, all with unhelpful trade names, such as Poncho. So it’s not surprising that some farmers don’t have time to learn about everything in their seed package.\u003c/p>\n\u003cp>On top of that, the people who farmers most often turn to for advice and information for controlling pests usually work for seed dealers. As the number of public sector extension scientists has sharply declined in recent years, and public research devotes \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S1462901115300812\">minimal funding\u003c/a> to alternatives to pesticides, it can be harder than ever to access impartial advice.\u003c/p>\n\u003cp>This gets to the fact that, regardless of the science, Bayer and Syngenta—the makers of neonics—need to keep selling them.\u003c/p>\n\u003cp>In Minnesota, for example, Governor Mark Dayton has \u003ca href=\"https://mn.gov/governor/newsroom/?id=1055-253957\">convened a panel\u003c/a> to recommend policies to protect pollinators. When I attended their December meeting, representatives on the panel from industry and several large farms insisted that neonicotinoids are necessary. Their argument? That the seed coating prevents large yield losses in corn.\u003c/p>\n\u003cp>As in the case of climate change, where entrenched and socially destructive corporate interests resist science, reducing neonic use is an uphill challenge without the larger systemic change toward agroecology that we ultimately need. But we can start by supporting farmers in their quest for stable profits \u003cem>and \u003c/em>safe fields.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/28/new-science-shows-bee-killing-pesticides-are-unnecessary-on-most-farms/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Women Reviving Heirloom Grains and Flour",
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"content": "\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: 5 Local Bay Area Egg Producers You Should Know",
"title": "Guide: 5 Local Bay Area Egg Producers You Should Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=-PiYi54io3c\u003c/p>\n\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-PiYi54io3c'\n title='//www.youtube.com/embed/-PiYi54io3c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First State Dinner: A Chance For Melania Trump To Put Her Stamp On The White House",
"title": "First State Dinner: A Chance For Melania Trump To Put Her Stamp On The White House",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fifteen months into the Trump presidency, the first state dinner, in honor of French President Emmanuel Macron, will be a big moment for first lady Melania Trump, who has kept a lower profile than many of her predecessors.\u003c/p>\n\u003cp>\"It's much more than just a dinner,\" said Kate Andersen Brower, author of \u003cem>First Women: The Grace and Power of America's Modern First Ladies\u003c/em> and a forthcoming book about vice presidents.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180423_me_first_state_dinner.mp3\u003c/p>\n\u003cp>When it comes to state dinners, every choice from the china to the shape of the tables and the number of guests makes a statement that reflects the tastes of the first family, and especially the first lady. And a whole lot of people are watching. C-SPAN even provides live special coverage of some dinners.\u003c/p>\n\u003cp>\"Laura Bush said she wasn't nervous before her own wedding but she was nervous before the first state dinner with the Mexican president,\" said Brower. \"I think it's a lot of pressure.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bush wrote about the preparations in her book \u003cem>Spoken From The Heart,\u003c/em> making the comparison to her wedding:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A state dinner is far more intricate, an elaborate display of hundreds of moving parts, from guest lists and menus, which require an advance tasting, to table seatings, arrival protocols, and choices of linens, flowers, china, and silver, even the champagnes and wines.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>It went off without a hitch, the night ending with a fireworks display over the Washington Monument.\u003c/p>\n\u003cp>The Obamas' first state dinner for the Indian prime minister in November 2009 wasn't quite so flawless. The menu was prepared by celebrity chef Marcus Samuelsson. Jennifer Hudson provided the entertainment. The decorations were lush. But it was all overshadowed by news of gate crashers Michaele and Tareq Salahi. They weren't invited but were auditioning for the \u003cem>Real Housewives of D.C.\u003c/em> reality show and somehow made it past multiple layers of security to get into the dinner.\u003c/p>\n\u003cp>\"There are cautionary tales from every administration and no one escapes,\" said Lea Berman, who was White House social secretary in the time of George W. and Laura Bush and is co-author of a book called \u003cem>Treating People Well. \u003c/em>\u003c/p>\n\u003cp>\"The first of anything and particularly the first of a state dinner after so long without having one, and this is not the first administration to wait an unusually long time to try a state dinner, makes it a little bit — the stakes are higher, let's say,\" Berman said of the Macron dinner.\u003c/p>\n\u003cp>She argued the stakes should be high. Berman said this dinner in particular is important because of the growing friendship between Presidents Trump and Macron and the recent military strikes in Syria, which were conducted by both countries along with the U.K.\u003c/p>\n\u003cp>\"You have the president and first lady extending not just their personal hospitality, but American hospitality, and it should reflect the best of what America has to offer,\" Berman said.\u003c/p>\n\u003cp>Berman expressed confidence that the team in the first lady's office, which includes Bush administration veterans whom she stays in touch with, will be able to pull off the dinner. But there are some things you just can't plan for.\u003c/p>\n\u003cp>\u003cstrong>State dinner mishaps\u003c/strong>\u003c/p>\n\u003cp>There was the state dinner celebrating the Bicentennial of the United States and honoring the Queen of England. President Gerald Ford began to dance with Queen Elizabeth, just as the Marine Band struck up \"The Lady Is a Tramp.\"\u003c/p>\n\u003cfigure id=\"attachment_127362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85.jpg\" alt=\"President Gerald Ford and first lady Betty Ford pose with Queen Elizabeth II and Prince Philip outside the North Portico of the White House on July 7, 1976.\" width=\"1600\" height=\"1234\" class=\"size-full wp-image-127362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-768x592.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1020x787.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1200x926.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-960x740.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-240x185.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-375x289.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-520x401.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">President Gerald Ford and first lady Betty Ford pose with Queen Elizabeth II and Prince Philip outside the North Portico of the White House on July 7, 1976. \u003ccite>(AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"And afterward the social secretary Maria Downs said to the president, 'I was so embarrassed about that sir, do you think she noticed?' And he looked kind of grim and said, 'She noticed,' \" Berman said.\u003c/p>\n\u003cp>It seems the Ford administration may have been star-crossed when it came to state dinners. In October 1975, Johnny Cash was supposed to provide the entertainment for a dinner honoring Egypt's Anwar Sadat.\u003c/p>\n\u003cfigure id=\"attachment_127363\" class=\"wp-caption aligncenter\" style=\"max-width: 697px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85.png\" alt=\"President Ford's remarks introducing Pearl Bailey and explaining why Johnny Cash was a no-show at the October 1975 state dinner.\" width=\"697\" height=\"397\" class=\"size-full wp-image-127363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85.png 697w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-160x91.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-240x137.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-375x214.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-520x296.png 520w\" sizes=\"(max-width: 697px) 100vw, 697px\">\u003cfigcaption class=\"wp-caption-text\">President Ford's remarks introducing Pearl Bailey and explaining why Johnny Cash was a no-show at the October 1975 state dinner. \u003ccite>(Gerald R. Ford Presidential Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can see from your programs, Johnny Cash was to be our featured guest tonight,\" \u003ca href=\"https://www.fordlibrarymuseum.gov/library/document/0122/1252559.pdf\">President Ford's remarks read\u003c/a>. \"Unfortunately, this will not be possible.\"\u003c/p>\n\u003cp>Instead \u003ca href=\"http://fordlibrarymuseum.tumblr.com/post/70584508874/hello-pearl-actress-and-singer-pearl-bailey\">he introduced Pearl Bailey\u003c/a>, a Broadway performer who had provided the entertainment at another state dinner earlier that year and also \u003ca href=\"https://www.youtube.com/watch?v=G7hLY91FU0k\">during the Nixon administration\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127364\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85.jpg\" alt=\"President Ford watches Pearl Bailey perform in the White House Entrance Hall during a state dinner in May 1975.\" width=\"1040\" height=\"681\" class=\"size-full wp-image-127364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-1020x668.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-520x341.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">President Ford watches Pearl Bailey perform in the White House Entrance Hall during a state dinner in May 1975. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/gerald-ford-watches-pearl-bailey-and-the-marine-chamber-orchestra\">Gerald R. Ford Presidential Library and Museum/NARA\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Behind the scenes there had been a mad scramble. \"At the last minute, literally they day of the event, they had to find a new entertainer,\" said Berman.\u003c/p>\n\u003cp>\u003cstrong>First ladies put their stamp on state dinners\u003c/strong>\u003c/p>\n\u003cp>Every modern administration has approached state dinners differently, reflecting the tastes and styles of the first lady at the time. The Eisenhowers used tables connected end-to-end in the shape of a U. But that didn't work for the Kennedys.\u003c/p>\n\u003cfigure id=\"attachment_127365\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85.jpg\" alt=\"Actor John Travolta dances with Princess Diana during the Reagans' state dinner in November 1985.\" width=\"1040\" height=\"705\" class=\"size-full wp-image-127365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-520x353.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">Actor John Travolta dances with Princess Diana during the Reagans' state dinner in November 1985. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/notable-british-visitors-princess-diana-dancing\">Ronald W. Reagan Presidential Library/NARA\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Jackie Kennedy came in and said, 'Look, I want smaller cocktail tables so people can actually talk,'\" said Brower.\u003c/p>\n\u003cp>The Reagans, Clintons and Obamas had more celebrities in attendance than other administrations — though Nancy Reagan preferred small, intimate gatherings, while the Obamas went big often with the dinners held in tents on the South Lawn.\u003c/p>\n\u003cfigure id=\"attachment_127366\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85.jpg\" alt=\"First lady Nancy Reagan reviews plans for the administration's first state dinner in February 1981.\" width=\"1040\" height=\"692\" class=\"size-full wp-image-127366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">First lady Nancy Reagan reviews plans for the administration's first state dinner in February 1981. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/nancy-reagan-reviews-state-dinner-plans\">Ronald Reagan Presidential Library and Museum/National Archives and Records Administration\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tuesday night's dinner, said Brower, will be the first chance to see how the Trumps entertain in the people's house.\u003c/p>\n\u003cp>In a statement, the White House said the first lady carefully selected all details of the dinner to \"complement and pay homage to the long-standing friendship between the United States and France.\"\u003c/p>\n\u003cp>The menu is meant to pay tribute to American culinary traditions with \"nuances of French influences.\" It begins with a course of goat cheese gateau, tomato jam, buttermilk biscuits and greens from the White House kitchen garden. The main course includes lamb, cipollini soubise and Carolina gold rice jambalaya. To finish it off, the Macrons will be treated to a nectarine tart with crème fraîche ice cream.\u003c/p>\n\u003cp>https://twitter.com/FLOTUS/status/988473303378595840\u003c/p>\n\u003cp>The meal will be served on both the Clinton and George W. Bush china, which features a green color palette to complement the green flowers that will be featured in the dining room.\u003c/p>\n\u003cp>There will also be more than 1,200 branches of cherry blossom, all homegrown in the United States, and more than 2,500 stems of white sweet peas and 1,000 stems of white lilac.\u003c/p>\n\u003cfigure id=\"attachment_127355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505.jpg\" alt=\"Dinner china is set for the first state visit of the Trump administration, in the State Dining Room of the White House on Monday.\" width=\"1024\" height=\"658\" class=\"size-full wp-image-127355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dinner china is set for the first state visit of the Trump administration, in the State Dining Room of the White House on Monday. \u003ccite>(Al Drago/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kennedy Center's Washington National Opera is expected to perform.\u003c/p>\n\u003cp>Still, some questions remain: Who made the final guest list? What will Melania Trump wear?\u003c/p>\n\u003cp>\"Melania I mean, God, everyone's going to be watching to see her expression and what she's wearing,\" said Brower. \"We just know nothing about her. She's such a cipher.\"\u003c/p>\n\u003cp>One possible hint: In 1999 Melania Knauss, then just dating Donald Trump, told the \u003ca href=\"https://www.nytimes.com/2017/01/19/insider/1999-melania-trump-first-lady.html\">The New York Times\u003c/a> that if she and Trump were to wind up in the White House, she would be very traditional — \"like Betty Ford or Jackie Kennedy.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fifteen months into the Trump presidency, the first state dinner, in honor of French President Emmanuel Macron, will be a big moment for first lady Melania Trump, who has kept a lower profile than many of her predecessors.\u003c/p>\n\u003cp>\"It's much more than just a dinner,\" said Kate Andersen Brower, author of \u003cem>First Women: The Grace and Power of America's Modern First Ladies\u003c/em> and a forthcoming book about vice presidents.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When it comes to state dinners, every choice from the china to the shape of the tables and the number of guests makes a statement that reflects the tastes of the first family, and especially the first lady. And a whole lot of people are watching. C-SPAN even provides live special coverage of some dinners.\u003c/p>\n\u003cp>\"Laura Bush said she wasn't nervous before her own wedding but she was nervous before the first state dinner with the Mexican president,\" said Brower. \"I think it's a lot of pressure.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bush wrote about the preparations in her book \u003cem>Spoken From The Heart,\u003c/em> making the comparison to her wedding:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A state dinner is far more intricate, an elaborate display of hundreds of moving parts, from guest lists and menus, which require an advance tasting, to table seatings, arrival protocols, and choices of linens, flowers, china, and silver, even the champagnes and wines.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>It went off without a hitch, the night ending with a fireworks display over the Washington Monument.\u003c/p>\n\u003cp>The Obamas' first state dinner for the Indian prime minister in November 2009 wasn't quite so flawless. The menu was prepared by celebrity chef Marcus Samuelsson. Jennifer Hudson provided the entertainment. The decorations were lush. But it was all overshadowed by news of gate crashers Michaele and Tareq Salahi. They weren't invited but were auditioning for the \u003cem>Real Housewives of D.C.\u003c/em> reality show and somehow made it past multiple layers of security to get into the dinner.\u003c/p>\n\u003cp>\"There are cautionary tales from every administration and no one escapes,\" said Lea Berman, who was White House social secretary in the time of George W. and Laura Bush and is co-author of a book called \u003cem>Treating People Well. \u003c/em>\u003c/p>\n\u003cp>\"The first of anything and particularly the first of a state dinner after so long without having one, and this is not the first administration to wait an unusually long time to try a state dinner, makes it a little bit — the stakes are higher, let's say,\" Berman said of the Macron dinner.\u003c/p>\n\u003cp>She argued the stakes should be high. Berman said this dinner in particular is important because of the growing friendship between Presidents Trump and Macron and the recent military strikes in Syria, which were conducted by both countries along with the U.K.\u003c/p>\n\u003cp>\"You have the president and first lady extending not just their personal hospitality, but American hospitality, and it should reflect the best of what America has to offer,\" Berman said.\u003c/p>\n\u003cp>Berman expressed confidence that the team in the first lady's office, which includes Bush administration veterans whom she stays in touch with, will be able to pull off the dinner. But there are some things you just can't plan for.\u003c/p>\n\u003cp>\u003cstrong>State dinner mishaps\u003c/strong>\u003c/p>\n\u003cp>There was the state dinner celebrating the Bicentennial of the United States and honoring the Queen of England. President Gerald Ford began to dance with Queen Elizabeth, just as the Marine Band struck up \"The Lady Is a Tramp.\"\u003c/p>\n\u003cfigure id=\"attachment_127362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85.jpg\" alt=\"President Gerald Ford and first lady Betty Ford pose with Queen Elizabeth II and Prince Philip outside the North Portico of the White House on July 7, 1976.\" width=\"1600\" height=\"1234\" class=\"size-full wp-image-127362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-768x592.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1020x787.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1200x926.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-960x740.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-240x185.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-375x289.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-520x401.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">President Gerald Ford and first lady Betty Ford pose with Queen Elizabeth II and Prince Philip outside the North Portico of the White House on July 7, 1976. \u003ccite>(AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"And afterward the social secretary Maria Downs said to the president, 'I was so embarrassed about that sir, do you think she noticed?' And he looked kind of grim and said, 'She noticed,' \" Berman said.\u003c/p>\n\u003cp>It seems the Ford administration may have been star-crossed when it came to state dinners. In October 1975, Johnny Cash was supposed to provide the entertainment for a dinner honoring Egypt's Anwar Sadat.\u003c/p>\n\u003cfigure id=\"attachment_127363\" class=\"wp-caption aligncenter\" style=\"max-width: 697px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85.png\" alt=\"President Ford's remarks introducing Pearl Bailey and explaining why Johnny Cash was a no-show at the October 1975 state dinner.\" width=\"697\" height=\"397\" class=\"size-full wp-image-127363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85.png 697w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-160x91.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-240x137.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-375x214.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-520x296.png 520w\" sizes=\"(max-width: 697px) 100vw, 697px\">\u003cfigcaption class=\"wp-caption-text\">President Ford's remarks introducing Pearl Bailey and explaining why Johnny Cash was a no-show at the October 1975 state dinner. \u003ccite>(Gerald R. Ford Presidential Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can see from your programs, Johnny Cash was to be our featured guest tonight,\" \u003ca href=\"https://www.fordlibrarymuseum.gov/library/document/0122/1252559.pdf\">President Ford's remarks read\u003c/a>. \"Unfortunately, this will not be possible.\"\u003c/p>\n\u003cp>Instead \u003ca href=\"http://fordlibrarymuseum.tumblr.com/post/70584508874/hello-pearl-actress-and-singer-pearl-bailey\">he introduced Pearl Bailey\u003c/a>, a Broadway performer who had provided the entertainment at another state dinner earlier that year and also \u003ca href=\"https://www.youtube.com/watch?v=G7hLY91FU0k\">during the Nixon administration\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127364\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85.jpg\" alt=\"President Ford watches Pearl Bailey perform in the White House Entrance Hall during a state dinner in May 1975.\" width=\"1040\" height=\"681\" class=\"size-full wp-image-127364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-1020x668.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-520x341.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">President Ford watches Pearl Bailey perform in the White House Entrance Hall during a state dinner in May 1975. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/gerald-ford-watches-pearl-bailey-and-the-marine-chamber-orchestra\">Gerald R. Ford Presidential Library and Museum/NARA\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Behind the scenes there had been a mad scramble. \"At the last minute, literally they day of the event, they had to find a new entertainer,\" said Berman.\u003c/p>\n\u003cp>\u003cstrong>First ladies put their stamp on state dinners\u003c/strong>\u003c/p>\n\u003cp>Every modern administration has approached state dinners differently, reflecting the tastes and styles of the first lady at the time. The Eisenhowers used tables connected end-to-end in the shape of a U. But that didn't work for the Kennedys.\u003c/p>\n\u003cfigure id=\"attachment_127365\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85.jpg\" alt=\"Actor John Travolta dances with Princess Diana during the Reagans' state dinner in November 1985.\" width=\"1040\" height=\"705\" class=\"size-full wp-image-127365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-520x353.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">Actor John Travolta dances with Princess Diana during the Reagans' state dinner in November 1985. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/notable-british-visitors-princess-diana-dancing\">Ronald W. Reagan Presidential Library/NARA\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Jackie Kennedy came in and said, 'Look, I want smaller cocktail tables so people can actually talk,'\" said Brower.\u003c/p>\n\u003cp>The Reagans, Clintons and Obamas had more celebrities in attendance than other administrations — though Nancy Reagan preferred small, intimate gatherings, while the Obamas went big often with the dinners held in tents on the South Lawn.\u003c/p>\n\u003cfigure id=\"attachment_127366\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85.jpg\" alt=\"First lady Nancy Reagan reviews plans for the administration's first state dinner in February 1981.\" width=\"1040\" height=\"692\" class=\"size-full wp-image-127366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">First lady Nancy Reagan reviews plans for the administration's first state dinner in February 1981. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/nancy-reagan-reviews-state-dinner-plans\">Ronald Reagan Presidential Library and Museum/National Archives and Records Administration\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tuesday night's dinner, said Brower, will be the first chance to see how the Trumps entertain in the people's house.\u003c/p>\n\u003cp>In a statement, the White House said the first lady carefully selected all details of the dinner to \"complement and pay homage to the long-standing friendship between the United States and France.\"\u003c/p>\n\u003cp>The menu is meant to pay tribute to American culinary traditions with \"nuances of French influences.\" It begins with a course of goat cheese gateau, tomato jam, buttermilk biscuits and greens from the White House kitchen garden. The main course includes lamb, cipollini soubise and Carolina gold rice jambalaya. To finish it off, the Macrons will be treated to a nectarine tart with crème fraîche ice cream.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>The meal will be served on both the Clinton and George W. Bush china, which features a green color palette to complement the green flowers that will be featured in the dining room.\u003c/p>\n\u003cp>There will also be more than 1,200 branches of cherry blossom, all homegrown in the United States, and more than 2,500 stems of white sweet peas and 1,000 stems of white lilac.\u003c/p>\n\u003cfigure id=\"attachment_127355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505.jpg\" alt=\"Dinner china is set for the first state visit of the Trump administration, in the State Dining Room of the White House on Monday.\" width=\"1024\" height=\"658\" class=\"size-full wp-image-127355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dinner china is set for the first state visit of the Trump administration, in the State Dining Room of the White House on Monday. \u003ccite>(Al Drago/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kennedy Center's Washington National Opera is expected to perform.\u003c/p>\n\u003cp>Still, some questions remain: Who made the final guest list? What will Melania Trump wear?\u003c/p>\n\u003cp>\"Melania I mean, God, everyone's going to be watching to see her expression and what she's wearing,\" said Brower. \"We just know nothing about her. She's such a cipher.\"\u003c/p>\n\u003cp>One possible hint: In 1999 Melania Knauss, then just dating Donald Trump, told the \u003ca href=\"https://www.nytimes.com/2017/01/19/insider/1999-melania-trump-first-lady.html\">The New York Times\u003c/a> that if she and Trump were to wind up in the White House, she would be very traditional — \"like Betty Ford or Jackie Kennedy.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Can La Cocina's Food-Focused Conference Help Grow Equitable Communities?",
"title": "Can La Cocina's Food-Focused Conference Help Grow Equitable Communities?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How can a food-focused conference help grow more inclusive and equitable communities? That's the question that \u003ca href=\"https://www.lacocinasf.org/\">La Cocina’s\u003c/a> 7\u003csup>th\u003c/sup> annual \u003ca href=\"https://www.lacocinaconference.org/\">conference\u003c/a> (April 16-18) aimed to answer. But while people from around the country gathered for some serious strategizing, there was still space to let off a little steam.\u003c/p>\n\u003cp>In one session, writer Nik Sharma, of \u003ca href=\"http://www.abrowntable.com/\">a brown table\u003c/a>, declared that, instead of employing “the language of amazement,” Instagrammers need to find a different way to frame the foods that are new to them. His examples: “OMG, I AM SO INTO TURMERIC!” or “Have you heard: saffron cures cancer!!!” His advice: “Stop exoticizing cultures, and just calm down.”\u003c/p>\n\u003cp>During three days of activities, food entrepreneurs, academics, writers, activists, and city planners were invited to share ideas and network on creating more equitable economic opportunity for everyone. Tuesday was devoted to lively panel discussions where individuals and members of organizations leveraged their experience to “imagine what cities and communities could look like with more women and people of color leading the way.”\u003c/p>\n\u003cp>Opening speaker, Reem Assil of \u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>, a Palestinian Bakery in Oakland, asserted that making food is cultural work and challenged attendees to “create a space where marginalized communities can express themselves.”\u003c/p>\n\u003cfigure id=\"attachment_127169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg\" alt=\"Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The panel\u003cstrong> Asserting Power: Black Leaders in Food \u003c/strong>was hosted by Shakirah Simley of \u003ca href=\"https://nourishresist.org/\">Nourish/Resist\u003c/a>. She described food as intersectional since it involves social justice, housing, economics and transportation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Panelists agreed that resilient African American and Caribbean women have been the backbone of the Black family preserving history, seeds, farming techniques and heritage recipes passed down through slavery.\u003c/p>\n\u003cp>Tiffany Carter, who makes Creole Food at \u003ca href=\"https://hoodline.com/2017/05/boug-creole-deli-brings-new-orleans-flavor-to-3rd-street\">Boug Creole Deli in Bayview\u003c/a>, said, “Black women were the original chefs of America. And now they are the fastest growing group of entrepreneurs.” After cooking in her uncle’s church, Carter attended Le Cordon Bleu Culinary School (where she fell in love with French food). Someday she also wants to open a French restaurant, but for now, she says, “I want to represent my ‘hood and they want to eat our food.”\u003c/p>\n\u003cp>Shani Jones’ \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Being-black-in-San-Francisco-means-finding-peace-12281991.php\">Peaches Patties\u003c/a> honors her mother’s Jamaican roots. Since in her experience, most people in the Bay Area are not familiar with Jamaican food, Jones sees this business also as an opportunity to educate. “Racism is in the veins of this country,” she said. “We need to change the laws. A company hires one Black person and boasts that now they are diverse.” Jones countered, “No, you are not!”\u003c/p>\n\u003cp>Writer, Tunde Wey cooks Nigerian food from his homeland. He described a project he did in a New Orleans food hall where he made and served one dish a day for $12, but asked that white customers pay $30, which represents the difference in income between Black and white Americans. He returned the net profit from this project to the Black community.\u003c/p>\n\u003cfigure id=\"attachment_127170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg\" alt=\" Shakirah Simley and Tunde Wey\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley and Tunde Wey \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Panelists in almost every session had some strong words regarding their Representation in Food Media\u003c/strong>\u003c/p>\n\u003cp>When asked what bothered them or “burned their eyelids” on sites like Instagram, professional photographer \u003ca href=\"http://www.celestenoche.com/\">Celeste Noche\u003c/a>, called out content that is “specific to the white gaze,” such as a post asking, “Would you eat a cricket? Choose: Hell No! or Hell Yes!” She asked editors to consider, “Whose voice is missing from the table?” If you are going to write about Filipino food, you really need to talk to some Filipinos.” She urged readers, “if you read something you appreciate or agree with, let the writers know you support them and write to their editors too. If you disagree, question their sources.”\u003c/p>\n\u003cp>Soleil Ho, of the \u003ca href=\"http://www.racistsandwich.com/\">podcast Racist Sandwich\u003c/a>, put it plainly: “Food media is targeted to gentrifiers. It’s a form of entertainment, a leisure time pursuit, since most readers don’t actually have to struggle with food insecurity.” She concluded, “We need to bring in new voices and it’s cool to use food to talk about bigger things, like colonialism, imperialism and cultural appropriation.”\u003c/p>\n\u003cfigure id=\"attachment_127166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg\" alt=\"Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preeti Mistry, author of \u003ca href=\"http://www.juhubeachclub.com/cookbook\">Juhu Beach Club Cookbook\u003c/a>, and co-owner with her wife, Ann Nadeau, of \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a> expressed her frustration with the media. Mistry’s family is from India, but she grew up in the U.S. “As the youngest of three girls, everyone wants the story to be about how I learned to cook at my mother’s knee,\" she said. \"While in fact, I had zero interest in cooking, saw it as another chore, like cleaning the bathroom.” Mistry is also very upfront that her restaurants are “a wife and wife enterprise.” “While the media seems to love playing up husband and wife teams,” she said, “my wife is usually left totally out of the equation.”\u003c/p>\n\u003cfigure id=\"attachment_127171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127171\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg\" alt=\"Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees from around the country came looking for more than just food for thought. They sought solutions and like-minded souls, networking opportunities and concrete ways to change the system.\u003c/p>\n\u003cfigure id=\"attachment_127172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg\" alt=\"Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Yee is a recruiter for chefs and managers. She encounters economic issues everyday, particularly in trying to hire people to work in San Francisco when they can't afford to live in the city due to the lack of affordable housing.\u003c/p>\n\u003cp>June Tong is starting a new website called \u003ca href=\"http://www.spillthedish.com/\">Spill the Dish\u003c/a>, where restaurant and hotel workers in lower paid positions can share their stories of the behind the scenes behavior, (like \u003ca href=\"https://www.glassdoor.com/index.htm\">Glass Door\u003c/a> but solely focused on food service jobs).\u003c/p>\n\u003cp>April Word, who cooked at Chez Panisse for five years, now works in high-tech. As Executive Chef at \u003ca href=\"https://www.thumbtack.com/k/private-chefs/near-me/\">Thumbtack\u003c/a>, she oversees daily meals for 300 employees. Besides making environmentally conscious choices, she wants to foster social justice in the kitchen and the community.\u003c/p>\n\u003cp>Dr. Peter Roberts, professor in the business school at Emory University, brought a group of attendees from Atlanta, Georgia. He believes that a university’s business school should not solely focus on teaching its students how to make money, but should be a hub for solving hard problems, such as micro-business acceleration.\u003c/p>\n\u003cfigure id=\"attachment_127173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127173\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg\" alt=\"Attendees engaged in impassioned discussions throughout the day\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attendees engaged in impassioned discussions throughout the day \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other sessions focused directly on economic realities, such as affordable housing, partnerships between developers and food business owners and banks that lend money to immigrant-run food businesses and socially responsible causes.\u003c/p>\n\u003cp>As for conclusions: the panel on food media suggested ways to create a more responsive media: divest, infiltrate and make new. Hire staff writers and editors of color, but don’t just throw them in “the snake pit,” support them. Bring people together, instead of segregating them.\u003c/p>\n\u003cp>At the close of the panel on women, called “The Future is Female and It’s Delicious,” the panel’s consensus: the future doesn’t have to \u003cem>only\u003c/em> be female, but it needs to be inclusive, equitable and diverse.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the panel on Black Leaders in Food, Shakirah Simley quoted Shirley Chisholm, the first black woman elected to the U.S. House of Representatives, who said, “If they don’t give you a seat at the table, bring a folding chair.” Simley added, “For Black women, it can’t stop there anymore. Fuck the folding chair! I should be at the head of the table.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How can a food-focused conference help grow more inclusive and equitable communities? That's the question that \u003ca href=\"https://www.lacocinasf.org/\">La Cocina’s\u003c/a> 7\u003csup>th\u003c/sup> annual \u003ca href=\"https://www.lacocinaconference.org/\">conference\u003c/a> (April 16-18) aimed to answer. But while people from around the country gathered for some serious strategizing, there was still space to let off a little steam.\u003c/p>\n\u003cp>In one session, writer Nik Sharma, of \u003ca href=\"http://www.abrowntable.com/\">a brown table\u003c/a>, declared that, instead of employing “the language of amazement,” Instagrammers need to find a different way to frame the foods that are new to them. His examples: “OMG, I AM SO INTO TURMERIC!” or “Have you heard: saffron cures cancer!!!” His advice: “Stop exoticizing cultures, and just calm down.”\u003c/p>\n\u003cp>During three days of activities, food entrepreneurs, academics, writers, activists, and city planners were invited to share ideas and network on creating more equitable economic opportunity for everyone. Tuesday was devoted to lively panel discussions where individuals and members of organizations leveraged their experience to “imagine what cities and communities could look like with more women and people of color leading the way.”\u003c/p>\n\u003cp>Opening speaker, Reem Assil of \u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>, a Palestinian Bakery in Oakland, asserted that making food is cultural work and challenged attendees to “create a space where marginalized communities can express themselves.”\u003c/p>\n\u003cfigure id=\"attachment_127169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg\" alt=\"Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The panel\u003cstrong> Asserting Power: Black Leaders in Food \u003c/strong>was hosted by Shakirah Simley of \u003ca href=\"https://nourishresist.org/\">Nourish/Resist\u003c/a>. She described food as intersectional since it involves social justice, housing, economics and transportation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Panelists agreed that resilient African American and Caribbean women have been the backbone of the Black family preserving history, seeds, farming techniques and heritage recipes passed down through slavery.\u003c/p>\n\u003cp>Tiffany Carter, who makes Creole Food at \u003ca href=\"https://hoodline.com/2017/05/boug-creole-deli-brings-new-orleans-flavor-to-3rd-street\">Boug Creole Deli in Bayview\u003c/a>, said, “Black women were the original chefs of America. And now they are the fastest growing group of entrepreneurs.” After cooking in her uncle’s church, Carter attended Le Cordon Bleu Culinary School (where she fell in love with French food). Someday she also wants to open a French restaurant, but for now, she says, “I want to represent my ‘hood and they want to eat our food.”\u003c/p>\n\u003cp>Shani Jones’ \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Being-black-in-San-Francisco-means-finding-peace-12281991.php\">Peaches Patties\u003c/a> honors her mother’s Jamaican roots. Since in her experience, most people in the Bay Area are not familiar with Jamaican food, Jones sees this business also as an opportunity to educate. “Racism is in the veins of this country,” she said. “We need to change the laws. A company hires one Black person and boasts that now they are diverse.” Jones countered, “No, you are not!”\u003c/p>\n\u003cp>Writer, Tunde Wey cooks Nigerian food from his homeland. He described a project he did in a New Orleans food hall where he made and served one dish a day for $12, but asked that white customers pay $30, which represents the difference in income between Black and white Americans. He returned the net profit from this project to the Black community.\u003c/p>\n\u003cfigure id=\"attachment_127170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg\" alt=\" Shakirah Simley and Tunde Wey\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley and Tunde Wey \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Panelists in almost every session had some strong words regarding their Representation in Food Media\u003c/strong>\u003c/p>\n\u003cp>When asked what bothered them or “burned their eyelids” on sites like Instagram, professional photographer \u003ca href=\"http://www.celestenoche.com/\">Celeste Noche\u003c/a>, called out content that is “specific to the white gaze,” such as a post asking, “Would you eat a cricket? Choose: Hell No! or Hell Yes!” She asked editors to consider, “Whose voice is missing from the table?” If you are going to write about Filipino food, you really need to talk to some Filipinos.” She urged readers, “if you read something you appreciate or agree with, let the writers know you support them and write to their editors too. If you disagree, question their sources.”\u003c/p>\n\u003cp>Soleil Ho, of the \u003ca href=\"http://www.racistsandwich.com/\">podcast Racist Sandwich\u003c/a>, put it plainly: “Food media is targeted to gentrifiers. It’s a form of entertainment, a leisure time pursuit, since most readers don’t actually have to struggle with food insecurity.” She concluded, “We need to bring in new voices and it’s cool to use food to talk about bigger things, like colonialism, imperialism and cultural appropriation.”\u003c/p>\n\u003cfigure id=\"attachment_127166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg\" alt=\"Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preeti Mistry, author of \u003ca href=\"http://www.juhubeachclub.com/cookbook\">Juhu Beach Club Cookbook\u003c/a>, and co-owner with her wife, Ann Nadeau, of \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a> expressed her frustration with the media. Mistry’s family is from India, but she grew up in the U.S. “As the youngest of three girls, everyone wants the story to be about how I learned to cook at my mother’s knee,\" she said. \"While in fact, I had zero interest in cooking, saw it as another chore, like cleaning the bathroom.” Mistry is also very upfront that her restaurants are “a wife and wife enterprise.” “While the media seems to love playing up husband and wife teams,” she said, “my wife is usually left totally out of the equation.”\u003c/p>\n\u003cfigure id=\"attachment_127171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127171\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg\" alt=\"Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees from around the country came looking for more than just food for thought. They sought solutions and like-minded souls, networking opportunities and concrete ways to change the system.\u003c/p>\n\u003cfigure id=\"attachment_127172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg\" alt=\"Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Yee is a recruiter for chefs and managers. She encounters economic issues everyday, particularly in trying to hire people to work in San Francisco when they can't afford to live in the city due to the lack of affordable housing.\u003c/p>\n\u003cp>June Tong is starting a new website called \u003ca href=\"http://www.spillthedish.com/\">Spill the Dish\u003c/a>, where restaurant and hotel workers in lower paid positions can share their stories of the behind the scenes behavior, (like \u003ca href=\"https://www.glassdoor.com/index.htm\">Glass Door\u003c/a> but solely focused on food service jobs).\u003c/p>\n\u003cp>April Word, who cooked at Chez Panisse for five years, now works in high-tech. As Executive Chef at \u003ca href=\"https://www.thumbtack.com/k/private-chefs/near-me/\">Thumbtack\u003c/a>, she oversees daily meals for 300 employees. Besides making environmentally conscious choices, she wants to foster social justice in the kitchen and the community.\u003c/p>\n\u003cp>Dr. Peter Roberts, professor in the business school at Emory University, brought a group of attendees from Atlanta, Georgia. He believes that a university’s business school should not solely focus on teaching its students how to make money, but should be a hub for solving hard problems, such as micro-business acceleration.\u003c/p>\n\u003cfigure id=\"attachment_127173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127173\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg\" alt=\"Attendees engaged in impassioned discussions throughout the day\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attendees engaged in impassioned discussions throughout the day \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other sessions focused directly on economic realities, such as affordable housing, partnerships between developers and food business owners and banks that lend money to immigrant-run food businesses and socially responsible causes.\u003c/p>\n\u003cp>As for conclusions: the panel on food media suggested ways to create a more responsive media: divest, infiltrate and make new. Hire staff writers and editors of color, but don’t just throw them in “the snake pit,” support them. Bring people together, instead of segregating them.\u003c/p>\n\u003cp>At the close of the panel on women, called “The Future is Female and It’s Delicious,” the panel’s consensus: the future doesn’t have to \u003cem>only\u003c/em> be female, but it needs to be inclusive, equitable and diverse.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the panel on Black Leaders in Food, Shakirah Simley quoted Shirley Chisholm, the first black woman elected to the U.S. House of Representatives, who said, “If they don’t give you a seat at the table, bring a folding chair.” Simley added, “For Black women, it can’t stop there anymore. Fuck the folding chair! I should be at the head of the table.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"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.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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