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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": "On The Hunt For The Elusive Morel Mushroom In Ohio's Appalachian Country",
"title": "On The Hunt For The Elusive Morel Mushroom In Ohio's Appalachian Country",
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"content": "\u003cp>Even now, 10 years later, park ranger Andrea Moore remembers the familiar smell in the air that told her it was going to be a good hunt — a damp, sweet smell. It was a mix of rotting bark with an undercurrent of rebirth as trees begin to grow new leaves, while dead ones still litter the terrain.\u003c/p>\n\u003cp>There were other signs, too. The ground was moist, squishing as she walked, unusual for this late in the season. Trekking 7-miles deep into the forest to reach the spot their scout claimed was ripe for hunting, she felt a tingle of anticipation. Moore's group grew quiet as they approached a low, flat place with a trickling stream, a ring of huge sycamores, and a few dying elms.\u003c/p>\n\u003cp>\"Stop,\" called someone, breaking the silence. She looked down. Morels. Hundreds of them.\u003c/p>\n\u003cp>\"It was amazing. There was no rhyme or reason to it,\" says Moore, describing what mushroom hunters refer to as a \"mother lode.\"\u003c/p>\n\u003cp>\"Usually, morels are found right near decaying trees. But here they were just everywhere, every few feet. You had to watch where you walked. It was unbelievable.\" The hunters went to work harvesting the wrinkly capped morels and stashing them in mesh bags to keep them fresh. After hiking back to their truck, they poured the bags out and admired their haul.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The truck bed was completely covered. I'd never had that happen before or since,\" she says. That day, they found 300 morels. In a good season, Moore may hike 100 miles over the three-to-four-week season and find around 350 morels total.\u003c/p>\n\u003cp>Moore, 53, is a park ranger in \u003ca href=\"http://www.metroparks.net/parks-and-trails/clear-creek/\">Clear Creek Metro Park\u003c/a> in southeast Ohio. She began foraging 20 years ago, looking to \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/05/581917882/mushrooms-are-good-for-you-but-are-they-medicine\">live healthier\u003c/a> and get more in tune with the land. She gushes over morels' deep, woodsy flavor and tries to hunt enough during the season to last the year.\u003c/p>\n\u003cp>So what's so great about morels? Diehard foodies and amateur cooks alike struggle to describe the essence of what makes the mushroom so enticing it can command prices nearing $35 a pound or more. The beguiling morel, whose cap looks like a large, pruny thumb, packs a flavor that makes truffles seem like a cheap knock-off.\u003c/p>\n\u003cp>Part of its draw also lies in its limited availability. \"You can't plant them, you can't grow them,\" explains Erin Shaw, a park naturalist for the \u003ca href=\"http://ohiodnr.gov\">Ohio Department of Natural Resources\u003c/a>. \"That's one reason they're so valuable. They grow where you find them.\"\u003c/p>\n\u003cp>While Shaw predicts this year will be \u003ca href=\"http://www.wtol.com/story/37870655/should-be-a-good-year-for-morel-mushrooms-in-ohio\">a good one\u003c/a> for harvesting morels, their general scarcity has given rise to a culture of secrecy.\u003c/p>\n\u003cp>Moore agrees. \"There's always that anxiety that someone else will have found my spots and taken the morels,\" says Moore, who often hunts alone or with her dog, Clunker. \"That's the worst feeling in the world when you're headed out in one direction and someone's coming back with a big bag of morels.\"\u003c/p>\n\u003cp>She has a few tricks she's learned over the years. She's been known to hide behind trees to let others pass her by so they don't see where she's going. She'll also remove aluminum cans she encounters along the way: For the casual hiker, it's litter, for a mushroom hunter, that's a sign someone may have tried to mark a spot they've found morels before so they can return to it later. Moore is wary of posting pictures online of where she hunts, even going so far as turning off GPS-location functions on her smart phone. \"There's been times when people have used pictures posted online to track down someone's hunting spot,\" says Moore.\u003c/p>\n\u003cp>The popularity of morel hunting entices thousands of mushroom seekers to descend into Ohio's forests each spring. This will sometimes create friction between veterans and novice hunters, who don't always understand and \u003ca href=\"http://thesouthern.com/lifestyles/food-and-cooking/tips-for-a-successful-morel-mushroom-hunt/collection_efb62382-c1bc-11e3-8dec-0019bb2963f4.html#5\">follow the rules\u003c/a> of the sport (yes, mushroom hunters will call it a sport).\u003c/p>\n\u003cp>In Ohio, foraging is allowed in state parks, but some mushroom enthusiasts, looking to score the mother lode, will wander wherever they think they might find the big haul, including private property and in the preserve where Moore works.\u003c/p>\n\u003cp>\"There's definitely signs when people are out hunting where they're not supposed to,\" says Moore. \"You'll see these vehicles you just don't see any other time parked randomly on the side of the road. Or someone will be walking down the street with a fishing pole and no tackle box.\"\u003c/p>\n\u003cp>If she spots a wayward hunter where they aren't allowed, Moore usually intervenes and helps them stay out of trouble. \"I try to point them to trail where I know people have found morels, I just don't tell them where my patch is,\" she laughs, then explains that sometimes the competition can get a little out of hand. \"There's been times when people's tires have been slashed.\" But Moore's quick to point out that's rare.\u003c/p>\n\u003cfigure id=\"attachment_127408\" class=\"wp-caption aligncenter\" style=\"max-width: 1162px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176.jpg\" alt=\"Park ranger Moore shows off a big morel haul.\" width=\"1162\" height=\"871\" class=\"size-full wp-image-127408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176.jpg 1162w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-520x390.jpg 520w\" sizes=\"(max-width: 1162px) 100vw, 1162px\">\u003cfigcaption class=\"wp-caption-text\">Park ranger Moore shows off a big morel haul. \u003ccite>(W.K. Moore/Andrea Moore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the end, most participants are in it for the love of the hunt. While some enterprising mushroom gathers have been known to sell their wares at farmers markets, to area restaurants, or even in their own online shops; for Moore, morel hunting is all about enjoying the haul.\u003c/p>\n\u003cp>Morels come in many shapes and sizes, lending themselves to various preparation methods. \"One of the first batches of morels that come up — the smaller grays — are my favorite since they're so succulent. I'll sauté those in butter and add cream for mushroom Alfredo,\" says Moore. \"The bigger, yellow ones that come later? With those, I'll slice them, then bread them before pan frying, then you put them between two slices of buttered bread. We call that the Hillbilly way. It sounds funny, but it's such a treat. If I can have both of those in a season, that's a really good year.\"\u003c/p>\n\u003cp>\u003cem>Kristen J. Gough is an award-winning travel writer living in the Midwest. Tweet her \u003ca href=\"https://twitter.com/mykidseatsquid\">@MyKidsEatSquid\u003c/a>.\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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"excerpt": "It's early spring in southeastern Ohio. Foodies and opportunists are starting to scour the trails for morels. But finding the tiny, wrinkled gems requires perfect weather, patience and a little luck.",
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"nprByline": "Kristen Gough, NPR Food",
"nprStoryDate": "Thu, 26 Apr 2018 08:00:26 -0400",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Even now, 10 years later, park ranger Andrea Moore remembers the familiar smell in the air that told her it was going to be a good hunt — a damp, sweet smell. It was a mix of rotting bark with an undercurrent of rebirth as trees begin to grow new leaves, while dead ones still litter the terrain.\u003c/p>\n\u003cp>There were other signs, too. The ground was moist, squishing as she walked, unusual for this late in the season. Trekking 7-miles deep into the forest to reach the spot their scout claimed was ripe for hunting, she felt a tingle of anticipation. Moore's group grew quiet as they approached a low, flat place with a trickling stream, a ring of huge sycamores, and a few dying elms.\u003c/p>\n\u003cp>\"Stop,\" called someone, breaking the silence. She looked down. Morels. Hundreds of them.\u003c/p>\n\u003cp>\"It was amazing. There was no rhyme or reason to it,\" says Moore, describing what mushroom hunters refer to as a \"mother lode.\"\u003c/p>\n\u003cp>\"Usually, morels are found right near decaying trees. But here they were just everywhere, every few feet. You had to watch where you walked. It was unbelievable.\" The hunters went to work harvesting the wrinkly capped morels and stashing them in mesh bags to keep them fresh. After hiking back to their truck, they poured the bags out and admired their haul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The truck bed was completely covered. I'd never had that happen before or since,\" she says. That day, they found 300 morels. In a good season, Moore may hike 100 miles over the three-to-four-week season and find around 350 morels total.\u003c/p>\n\u003cp>Moore, 53, is a park ranger in \u003ca href=\"http://www.metroparks.net/parks-and-trails/clear-creek/\">Clear Creek Metro Park\u003c/a> in southeast Ohio. She began foraging 20 years ago, looking to \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/05/581917882/mushrooms-are-good-for-you-but-are-they-medicine\">live healthier\u003c/a> and get more in tune with the land. She gushes over morels' deep, woodsy flavor and tries to hunt enough during the season to last the year.\u003c/p>\n\u003cp>So what's so great about morels? Diehard foodies and amateur cooks alike struggle to describe the essence of what makes the mushroom so enticing it can command prices nearing $35 a pound or more. The beguiling morel, whose cap looks like a large, pruny thumb, packs a flavor that makes truffles seem like a cheap knock-off.\u003c/p>\n\u003cp>Part of its draw also lies in its limited availability. \"You can't plant them, you can't grow them,\" explains Erin Shaw, a park naturalist for the \u003ca href=\"http://ohiodnr.gov\">Ohio Department of Natural Resources\u003c/a>. \"That's one reason they're so valuable. They grow where you find them.\"\u003c/p>\n\u003cp>While Shaw predicts this year will be \u003ca href=\"http://www.wtol.com/story/37870655/should-be-a-good-year-for-morel-mushrooms-in-ohio\">a good one\u003c/a> for harvesting morels, their general scarcity has given rise to a culture of secrecy.\u003c/p>\n\u003cp>Moore agrees. \"There's always that anxiety that someone else will have found my spots and taken the morels,\" says Moore, who often hunts alone or with her dog, Clunker. \"That's the worst feeling in the world when you're headed out in one direction and someone's coming back with a big bag of morels.\"\u003c/p>\n\u003cp>She has a few tricks she's learned over the years. She's been known to hide behind trees to let others pass her by so they don't see where she's going. She'll also remove aluminum cans she encounters along the way: For the casual hiker, it's litter, for a mushroom hunter, that's a sign someone may have tried to mark a spot they've found morels before so they can return to it later. Moore is wary of posting pictures online of where she hunts, even going so far as turning off GPS-location functions on her smart phone. \"There's been times when people have used pictures posted online to track down someone's hunting spot,\" says Moore.\u003c/p>\n\u003cp>The popularity of morel hunting entices thousands of mushroom seekers to descend into Ohio's forests each spring. This will sometimes create friction between veterans and novice hunters, who don't always understand and \u003ca href=\"http://thesouthern.com/lifestyles/food-and-cooking/tips-for-a-successful-morel-mushroom-hunt/collection_efb62382-c1bc-11e3-8dec-0019bb2963f4.html#5\">follow the rules\u003c/a> of the sport (yes, mushroom hunters will call it a sport).\u003c/p>\n\u003cp>In Ohio, foraging is allowed in state parks, but some mushroom enthusiasts, looking to score the mother lode, will wander wherever they think they might find the big haul, including private property and in the preserve where Moore works.\u003c/p>\n\u003cp>\"There's definitely signs when people are out hunting where they're not supposed to,\" says Moore. \"You'll see these vehicles you just don't see any other time parked randomly on the side of the road. Or someone will be walking down the street with a fishing pole and no tackle box.\"\u003c/p>\n\u003cp>If she spots a wayward hunter where they aren't allowed, Moore usually intervenes and helps them stay out of trouble. \"I try to point them to trail where I know people have found morels, I just don't tell them where my patch is,\" she laughs, then explains that sometimes the competition can get a little out of hand. \"There's been times when people's tires have been slashed.\" But Moore's quick to point out that's rare.\u003c/p>\n\u003cfigure id=\"attachment_127408\" class=\"wp-caption aligncenter\" style=\"max-width: 1162px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176.jpg\" alt=\"Park ranger Moore shows off a big morel haul.\" width=\"1162\" height=\"871\" class=\"size-full wp-image-127408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176.jpg 1162w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-520x390.jpg 520w\" sizes=\"(max-width: 1162px) 100vw, 1162px\">\u003cfigcaption class=\"wp-caption-text\">Park ranger Moore shows off a big morel haul. \u003ccite>(W.K. Moore/Andrea Moore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the end, most participants are in it for the love of the hunt. While some enterprising mushroom gathers have been known to sell their wares at farmers markets, to area restaurants, or even in their own online shops; for Moore, morel hunting is all about enjoying the haul.\u003c/p>\n\u003cp>Morels come in many shapes and sizes, lending themselves to various preparation methods. \"One of the first batches of morels that come up — the smaller grays — are my favorite since they're so succulent. I'll sauté those in butter and add cream for mushroom Alfredo,\" says Moore. \"The bigger, yellow ones that come later? With those, I'll slice them, then bread them before pan frying, then you put them between two slices of buttered bread. We call that the Hillbilly way. It sounds funny, but it's such a treat. If I can have both of those in a season, that's a really good year.\"\u003c/p>\n\u003cp>\u003cem>Kristen J. Gough is an award-winning travel writer living in the Midwest. Tweet her \u003ca href=\"https://twitter.com/mykidseatsquid\">@MyKidsEatSquid\u003c/a>.\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": "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": "For 50 Years, Deep-Water Trawls Likely Caught More Fish Than Anyone Thought",
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"content": "\u003cp>Long before it lands on a restaurant menu, Chilean sea bass takes quite a journey to arrive on land. To catch these deep-sea dwellers, fishers usually drag nets along the ocean floor a quarter of a mile, or more, beneath the ocean's surface — a form of fishing called bottom trawling.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization tries to keep tabs on bottom trawling, which rakes in juvenile fish and lots of other ocean species that are not the desired catch, depleting future fish stocks. It asks member countries to adhere to quotas and report fishing statistics.\u003c/p>\n\u003cp>But recent \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fmars.2018.00098/full\">research\u003c/a>, published in the journal \u003cem>Frontiers in Marine Science\u003c/em>, suggests that millions of tons of fish caught in deep-water trawl nets have gone unreported in the last 50 years.\u003c/p>\n\u003cp>UN FAO data shows that deep-sea bottom trawls — fishing 1,300 feet below the ocean's surface and deeper — caught 14 million tons of fish between 1950 and 2015. Meanwhile, during the same time period, reconstructed data shows \"an estimated 25 million tons of fish that were extracted, but not included in any of the fisheries statistics,\" says \u003ca href=\"http://www.seaaroundus.org/deng-palomares/\">Maria Palomares\u003c/a>, a researcher at Sea Around Us, a research initiative at the University of British Columbia in an email.\u003c/p>\n\u003cp>That's almost double the amount actually reported.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Sea Around Us numbers are so much higher because they include fish species that FAO reports leave out, as well as bycatch — non-target species swept up in dragnets.\u003c/p>\n\u003cp>It took more than 15 years to piece together this picture of the deep-sea catch, Palomares says. She and her team began their work with FAO or national fishing data as a baseline for a given region and time period. Then, they scoured that information for gaps — missing species, gear types, or areas. Using interviews with fishers, historical archives and sometimes even photographs of trophy fish to fill in the data set, they arrived at this larger estimate of fish that left the ocean.\u003c/p>\n\u003cp>Of the unreported catch, about half the fish were likely sold or eaten, while the other half were thrown away, she says.\u003c/p>\n\u003cp>For Palomares, whether the fish became meals or went to waste, it's important to know how much extra fish left the ocean without being factored into population counts. Accurate fishing data is essential to keeping fish stocks sustainable, she says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/ivan-lopez-van-der-veen-88097827/\">Iván López\u003c/a>, the director of Spanish fishing company Pesquera Ancora, trusts the UN FAO data. And he isn't sure that a historical reconstruction is the best way forward — he'd prefer to focus on the current industry rather than past numbers.\u003c/p>\n\u003cp>López' company abides by regulations set up to make sure trawl ships report all of their catch. \"We have fully documented fisheries now; inspections when you get to land; cross-referencing of invoices and sales,\" López says. \"We are a very well-controlled industry.\" López's company mainly trawls for cod in shallower waters than Palomares studied, but their nets can approach 1,300 feet deep at times.\u003c/p>\n\u003cp>Off the West Coast of the U.S., there are fisheries that trawl at depths between 1,300 and 1,500 feet for fish like Dover sole and sable fish, says \u003ca href=\"https://www.pcouncil.org/council-operations/meet-the-council-staff/\">John DaVore\u003c/a>, an officer of the Pacific Fishery Management Council who focuses on bottom-dwelling fish. But bottom trawling is banned in the deepest waters off the West Coast, anywhere below 4,200 feet, to protect unexplored habitats, he says.\u003c/p>\n\u003cp>Limiting trawling at greater depths, where fish grow slowly and live a long time, Palomares says, is important, since deepwater populations are sensitive. Chilean sea bass, or \u003ca href=\"http://www.fishbase.org/summary/467\">patagonian toothfish\u003c/a>, begin reproducing at about 10 years old, so it takes a population a long time to recover from overfishing. \u003ca href=\"http://www.fishbase.org/summary/334\">Orange roughy\u003c/a>, another deep-sea fish, has been known to live long enough to celebrate its 149th birthday — but it only starts to reproduce in the second or third decade of its life.\u003c/p>\n\u003cp>There's also the ecological cost of dragging gear across the ocean floor. Trawling doesn't just threaten fragile populations, she says, it also scrapes up anything in its path — sponges, anemones, corals. \"The whole bottom becomes a wasteland,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bloomassociation.org/en/about-us/the-team-at-bloom/frederic-le-manach/\">Frédéric Le Manach\u003c/a>, scientific director at BLOOM, an organization focused on fishing sustainability, wants to ban deep-sea trawling. He thinks the environmental costs outweigh any benefits to deep-water bottom trawls (Le Manach did not directly work with Palomares on this study; BLOOM director Claire Nouvian did).\u003c/p>\n\u003cp>Historically, suppliers ramped up bottom trawling in search of novel fish products, Le Manach says. \"They developed deep-sea bottom trawling because it was a way to create a new market, to catch fish that nobody else had on their shelves,\" he says.\u003c/p>\n\u003cp>Government subsidies offset costs so that these operations could continue, even when they weren't profitable due to high fuel costs, Le Manach says.\u003c/p>\n\u003cp>And deep-sea trawling doesn't account for all that much fish. Even including the extra unreported catch Palomares predicts, her work shows that deep-sea bottom trawling provided less than 0.5 percent of all fish caught over 65 years.\u003c/p>\n\u003cp>That small contribution to the market is all the more reason to end the practice, Le Manach says. \"It's nothing in terms of volume or in terms of value,\" he says. \"So it would be very easy to stop [deep-sea] bottom trawling.\"\u003c/p>\n\u003cp>The last few years have seen more momentum for bans on bottom trawling. The Pacific Fishery Management Council \u003ca href=\"https://www.pcouncil.org/2018/04/53706/pacific-fishery-management-council-adopts-major-changes-to-west-coast-groundfish-fishery/\">voted\u003c/a> on April 9 to protect an additional 136,000 square miles of ocean off the West Coast, prohibiting bottom trawl gear in new areas. \"That's in addition to a number of habitat areas that were closed off previously,\" DaVore says. Most of that area, he says, is ocean that's around 1000 feet deep.\u003c/p>\n\u003cp>In 2016, the European Union \u003ca href=\"https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32016R2336\">banned\u003c/a> bottom trawling below 2,600 feet in Central-East Atlantic or European waters, a measure for which BLOOM campaigned. \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>\u003cp>Long before it lands on a restaurant menu, Chilean sea bass takes quite a journey to arrive on land. To catch these deep-sea dwellers, fishers usually drag nets along the ocean floor a quarter of a mile, or more, beneath the ocean's surface — a form of fishing called bottom trawling.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization tries to keep tabs on bottom trawling, which rakes in juvenile fish and lots of other ocean species that are not the desired catch, depleting future fish stocks. It asks member countries to adhere to quotas and report fishing statistics.\u003c/p>\n\u003cp>But recent \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fmars.2018.00098/full\">research\u003c/a>, published in the journal \u003cem>Frontiers in Marine Science\u003c/em>, suggests that millions of tons of fish caught in deep-water trawl nets have gone unreported in the last 50 years.\u003c/p>\n\u003cp>UN FAO data shows that deep-sea bottom trawls — fishing 1,300 feet below the ocean's surface and deeper — caught 14 million tons of fish between 1950 and 2015. Meanwhile, during the same time period, reconstructed data shows \"an estimated 25 million tons of fish that were extracted, but not included in any of the fisheries statistics,\" says \u003ca href=\"http://www.seaaroundus.org/deng-palomares/\">Maria Palomares\u003c/a>, a researcher at Sea Around Us, a research initiative at the University of British Columbia in an email.\u003c/p>\n\u003cp>That's almost double the amount actually reported.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sea Around Us numbers are so much higher because they include fish species that FAO reports leave out, as well as bycatch — non-target species swept up in dragnets.\u003c/p>\n\u003cp>It took more than 15 years to piece together this picture of the deep-sea catch, Palomares says. She and her team began their work with FAO or national fishing data as a baseline for a given region and time period. Then, they scoured that information for gaps — missing species, gear types, or areas. Using interviews with fishers, historical archives and sometimes even photographs of trophy fish to fill in the data set, they arrived at this larger estimate of fish that left the ocean.\u003c/p>\n\u003cp>Of the unreported catch, about half the fish were likely sold or eaten, while the other half were thrown away, she says.\u003c/p>\n\u003cp>For Palomares, whether the fish became meals or went to waste, it's important to know how much extra fish left the ocean without being factored into population counts. Accurate fishing data is essential to keeping fish stocks sustainable, she says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/ivan-lopez-van-der-veen-88097827/\">Iván López\u003c/a>, the director of Spanish fishing company Pesquera Ancora, trusts the UN FAO data. And he isn't sure that a historical reconstruction is the best way forward — he'd prefer to focus on the current industry rather than past numbers.\u003c/p>\n\u003cp>López' company abides by regulations set up to make sure trawl ships report all of their catch. \"We have fully documented fisheries now; inspections when you get to land; cross-referencing of invoices and sales,\" López says. \"We are a very well-controlled industry.\" López's company mainly trawls for cod in shallower waters than Palomares studied, but their nets can approach 1,300 feet deep at times.\u003c/p>\n\u003cp>Off the West Coast of the U.S., there are fisheries that trawl at depths between 1,300 and 1,500 feet for fish like Dover sole and sable fish, says \u003ca href=\"https://www.pcouncil.org/council-operations/meet-the-council-staff/\">John DaVore\u003c/a>, an officer of the Pacific Fishery Management Council who focuses on bottom-dwelling fish. But bottom trawling is banned in the deepest waters off the West Coast, anywhere below 4,200 feet, to protect unexplored habitats, he says.\u003c/p>\n\u003cp>Limiting trawling at greater depths, where fish grow slowly and live a long time, Palomares says, is important, since deepwater populations are sensitive. Chilean sea bass, or \u003ca href=\"http://www.fishbase.org/summary/467\">patagonian toothfish\u003c/a>, begin reproducing at about 10 years old, so it takes a population a long time to recover from overfishing. \u003ca href=\"http://www.fishbase.org/summary/334\">Orange roughy\u003c/a>, another deep-sea fish, has been known to live long enough to celebrate its 149th birthday — but it only starts to reproduce in the second or third decade of its life.\u003c/p>\n\u003cp>There's also the ecological cost of dragging gear across the ocean floor. Trawling doesn't just threaten fragile populations, she says, it also scrapes up anything in its path — sponges, anemones, corals. \"The whole bottom becomes a wasteland,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bloomassociation.org/en/about-us/the-team-at-bloom/frederic-le-manach/\">Frédéric Le Manach\u003c/a>, scientific director at BLOOM, an organization focused on fishing sustainability, wants to ban deep-sea trawling. He thinks the environmental costs outweigh any benefits to deep-water bottom trawls (Le Manach did not directly work with Palomares on this study; BLOOM director Claire Nouvian did).\u003c/p>\n\u003cp>Historically, suppliers ramped up bottom trawling in search of novel fish products, Le Manach says. \"They developed deep-sea bottom trawling because it was a way to create a new market, to catch fish that nobody else had on their shelves,\" he says.\u003c/p>\n\u003cp>Government subsidies offset costs so that these operations could continue, even when they weren't profitable due to high fuel costs, Le Manach says.\u003c/p>\n\u003cp>And deep-sea trawling doesn't account for all that much fish. Even including the extra unreported catch Palomares predicts, her work shows that deep-sea bottom trawling provided less than 0.5 percent of all fish caught over 65 years.\u003c/p>\n\u003cp>That small contribution to the market is all the more reason to end the practice, Le Manach says. \"It's nothing in terms of volume or in terms of value,\" he says. \"So it would be very easy to stop [deep-sea] bottom trawling.\"\u003c/p>\n\u003cp>The last few years have seen more momentum for bans on bottom trawling. The Pacific Fishery Management Council \u003ca href=\"https://www.pcouncil.org/2018/04/53706/pacific-fishery-management-council-adopts-major-changes-to-west-coast-groundfish-fishery/\">voted\u003c/a> on April 9 to protect an additional 136,000 square miles of ocean off the West Coast, prohibiting bottom trawl gear in new areas. \"That's in addition to a number of habitat areas that were closed off previously,\" DaVore says. 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"disqusTitle": "Romaine Lettuce: Don't Eat It!",
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"content": "\u003cp>The Centers for Disease Control and Prevention expanded its warning to consumers Friday to stay away from all types of romaine lettuce grown in the Yuma, Ariz., region because of an E. coli outbreak that has infected at least 61 people in 16 states. \u003c/p>\n\u003cp>The agency had previously instructed people not to eat chopped and bagged romaine lettuce from the area. But the new warning includes whole heads of romaine in addition to all of the packaged products. \u003c/p>\n\u003cp>Although the warning is limited to greens grown in the Southwest corner of Arizona, officials note product labels often do not identify growing regions, and whole heads of lettuce offer little to no information about the vegetable's origin. Their advice: \"Throw out any romaine lettuce if you're uncertain about where it was grown. ... even if some of it was eaten and no one has gotten sick.\"\u003c/p>\n\u003cp>A \u003ca href=\"http://www.dhss.alaska.gov/News/Documents/press/2018/DHSS_PR_Ecoli%20outbreak_41918.pdf\">newly reported outbreak of E. coli OH157:H7\u003c/a> in the Anvil Mountain Correctional Center in Nome, Alaska, prompted the CDC to broaden its recommendations to consumers. Eight inmates in the prison were infected after eating whole romaine lettuce contaminated by the bacteria, according to information from the CDC and Alaska's Department of Health and Social Services. \u003c/p>\n\u003cp>Alaskan authorities said none of the eight patients identified in the prison outbreak have been hospitalized and none have died. No additional cases have been identified in the state outside of the Anvil Mountain Correctional Center. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.cdc.gov/ecoli/index.html\">E.coli\u003c/a> are bacteria that normally live in the intestines of healthy people and animals. While most strains are harmless, the one found in recent patients — 0157:H7 — is a specific strain that can cause serious illness. Symptoms may be mild to severe, including diarrhea which may be bloody. \u003c/p>\n\u003cp>A \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html\">report \u003c/a>issued Wednesday by the CDC said 31 people have been hospitalized since consumers started reporting they were sick on March 13. Five people have developed a type of kidney failure called hemolytic uremic syndrome. No deaths have been reported.\u003c/p>\n\u003cp>The CDC has been unable to identify a specific grower, supplier, distributor or brand responsible for the contaminated lettuce. \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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"excerpt": "Just to be safe, the CDC is telling consumers to \"throw out\" all romaine lettuce, including whole heads, because of an E. coli outbreak that has infected at least 61 people and hospitalized 31. ",
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"headline": "Romaine Lettuce: Don't Eat It!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention expanded its warning to consumers Friday to stay away from all types of romaine lettuce grown in the Yuma, Ariz., region because of an E. coli outbreak that has infected at least 61 people in 16 states. \u003c/p>\n\u003cp>The agency had previously instructed people not to eat chopped and bagged romaine lettuce from the area. But the new warning includes whole heads of romaine in addition to all of the packaged products. \u003c/p>\n\u003cp>Although the warning is limited to greens grown in the Southwest corner of Arizona, officials note product labels often do not identify growing regions, and whole heads of lettuce offer little to no information about the vegetable's origin. Their advice: \"Throw out any romaine lettuce if you're uncertain about where it was grown. ... even if some of it was eaten and no one has gotten sick.\"\u003c/p>\n\u003cp>A \u003ca href=\"http://www.dhss.alaska.gov/News/Documents/press/2018/DHSS_PR_Ecoli%20outbreak_41918.pdf\">newly reported outbreak of E. coli OH157:H7\u003c/a> in the Anvil Mountain Correctional Center in Nome, Alaska, prompted the CDC to broaden its recommendations to consumers. Eight inmates in the prison were infected after eating whole romaine lettuce contaminated by the bacteria, according to information from the CDC and Alaska's Department of Health and Social Services. \u003c/p>\n\u003cp>Alaskan authorities said none of the eight patients identified in the prison outbreak have been hospitalized and none have died. No additional cases have been identified in the state outside of the Anvil Mountain Correctional Center. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cdc.gov/ecoli/index.html\">E.coli\u003c/a> are bacteria that normally live in the intestines of healthy people and animals. While most strains are harmless, the one found in recent patients — 0157:H7 — is a specific strain that can cause serious illness. Symptoms may be mild to severe, including diarrhea which may be bloody. \u003c/p>\n\u003cp>A \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html\">report \u003c/a>issued Wednesday by the CDC said 31 people have been hospitalized since consumers started reporting they were sick on March 13. Five people have developed a type of kidney failure called hemolytic uremic syndrome. No deaths have been reported.\u003c/p>\n\u003cp>The CDC has been unable to identify a specific grower, supplier, distributor or brand responsible for the contaminated lettuce. \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": "For One Fine-Dining Chef, Cutting Food Waste Saves The Planet And The Bottom Line",
"title": "For One Fine-Dining Chef, Cutting Food Waste Saves The Planet And The Bottom Line",
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"content": "\u003cp>Where other chefs might see kitchen trash, Tim Ma finds treasure — for his culinary creations, and his bottom line.\u003c/p>\n\u003cp>In Ma's kitchen at his popular Washington, D.C., restaurant, \u003ca href=\"https://www.kyirisandc.com/\">Kyirisan\u003c/a>, sea bass filets are served to diners, the bones becoming the basis for stocks while the heads might be deep fried and served as an off-menu item. Carrot tops aren't tossed out — they're blended with sautéed garlic, oil, water, basil, parsley, pistachios and scallions to make a creamy pesto. Carrot peels are recycled, too — fried into thin strips that become a crunchy garnish. Tough kale stalks might be braised, then fried for more texture and tossed into a salad with pickled shallots, radishes and duck confit.\u003c/p>\n\u003cfigure id=\"attachment_127177\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg\" alt=\"For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm in this fine-dining world, but I spend a lot of time going through my garbage,\" jokes Ma.\u003c/p>\n\u003cp>The goal, he says, is not just to show off his culinary creativity, but to fight food waste — and boost his profit margins. \"Food waste and food cost are everyday money things,\" he says. \"We're still learning every day how to be smarter about it. We always look at something and think, oh, I don't want to throw that away. How can I use that in something? And I'd say seven out of 10 times, you can't use that. And the other times, you have to get really creative.\"\u003c/p>\n\u003cp>Indeed, one of Ma's signature dishes — crème fraiche chicken wings with with gochujang (Korean red pepper paste) and sour sudachi juice — was born of this clever conservation. Ma says he used to take the wings left over from the whole chickens he'd order at his previous restaurant, then slather them with his own concoction and serve them to restaurant staff. The wings proved so popular, they ended up on his menu — though Ma was reluctant at first. \"I was like, 'I don't want to put wings on my menu. What's next, loaded potato skins?'\" he jokes.\u003c/p>\n\u003cfigure id=\"attachment_127178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-4_custom-71fdd857bbd520d78bab6d065ae459dffb8a082a-e1524245611540.jpg\" alt='\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded.' width=\"1920\" height=\"1279\" class=\"size-full wp-image-127178\">\u003cfigcaption class=\"wp-caption-text\">\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, it's become almost chic for chefs to fight food waste. About a third of all food produced in the U.S. is tossed out. It's not only a waste of all the water, energy and other resources that went into growing food, but as these edibles decompose in landfills, they release the powerful greenhouse gas methane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From Dan Barber's \u003ca href=\"https://www.nytimes.com/2015/04/01/dining/at-the-chef-dan-barbers-pop-up-wasted-bruised-and-misshapen-bits-are-dinner.html\">WastED pop-up event\u003c/a>, which transformed food scraps into a $15-a-plate feast, to Massimo Bottura's efforts to re-purpose surplus ingredients into \u003ca href=\"https://www.npr.org/sections/thesalt/2017/11/24/564820065/less-waste-more-taste-a-master-chef-reimagines-thanksgiving-leftovers\">meals for the hungry\u003c/a>, to Anthony Bourdain's documentary \u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/17/558095104/anthony-bourdain-urges-americans-to-value-the-things-we-eat\">Wasted: The Story of Food Waste\u003c/a>\u003c/em>, many in the culinary world have begun to sound the clarion about the environmental repercussions of this prodigality.\u003c/p>\n\u003cp>But Ma, who appears in the film \u003cem>Wasted,\u003c/em> says there's also a strong economic argument for chefs to cut down on squandered food. \"At the end of the day, it's a business decision,\" he says. \"You do this as a function of saving every penny that you can, because the restaurant margins are so slim right now.\"\u003c/p>\n\u003cfigure id=\"attachment_127179\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg\" alt=\"Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ma adopted his thrifty ways in the kitchen after his first restaurant, Virginia-based Maple Ave, nearly went under a few months after opening. That prompted him to find ways to pinch pennies anywhere he could. Among the changes he implemented: Instead of ordering food items in bulk from large distributors with minimum orders, he sought out local purveyors who would sell him just the amounts he needed. \"I can get one head of cauliflower if I needed to,\" he says, whereas before, he might've felt obliged to order a whole case of it, even if half might end up going to waste.\u003c/p>\n\u003cp>A former electrical engineer, Ma says he's analytical by nature. He says he spends a lot of his time taking mental inventory of the food on hand. \"I walk through the restaurant and see, this is what I have and I think about tomorrow and today. How much of something do I really need?\"\u003c/p>\n\u003cp>That kind of frugality is especially important now, he says: Food prices are rising, but the amount that chefs can charge diners for a plate has stayed the same. \"I don't go above $30, but there are a lot of dishes here that cost a lot more [to produce] than a $30 dish should.\"\u003c/p>\n\u003cp>Ma says he hasn't calculated exactly how much his waste-not philosophy has boosted his profits, but a \u003ca href=\"https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-hotels/\">new report\u003c/a> by the \u003ca href=\"http://www.wri.org/\">World Resources Institute\u003c/a> and the food waste reduction organization \u003ca href=\"http://www.wrap.org.uk/\">WRAP\u003c/a> spells out the business case for professional kitchens.\u003c/p>\n\u003cp>The report uses data from 42 hotel sites in 15 countries that have implemented waste-reduction strategies — from finding ways to re-purpose kitchen scraps and working with suppliers (like Ma has done) to allow for more flexible ordering for perishable foods, to using a smart scale system to measure and categorize their kitchen waste.\u003c/p>\n\u003cfigure id=\"attachment_127180\" class=\"wp-caption aligncenter\" style=\"max-width: 2664px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg\" alt=\"Tim Ma at his D.C. restaurant, Kyirisan.\" width=\"2664\" height=\"1998\" class=\"size-full wp-image-127180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg 2664w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-520x390.jpg 520w\" sizes=\"(max-width: 2664px) 100vw, 2664px\">\u003cfigcaption class=\"wp-caption-text\">Tim Ma at his D.C. restaurant, Kyirisan. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For every dollar invested in cutting down on food waste, these hotel–based restaurants saw a $7 return on average, the report found. Researchers are currently crunching the numbers on another study that looks specifically at traditional restaurants, and while the final figures aren't in, the cost-benefit ratio should be in the same range, says Liz Goodwin, a senior fellow and director of food loss and waste at WRI.\u003c/p>\n\u003cp>Chefs like Ma have a \"very important role\" in fighting food waste, Goodwin says, \"because they are leaders in their kitchen and set the tone and style. It's good for their business, it's good for making their kitchen as profitable as it can be.\"\u003c/p>\n\u003cp>\"But it's also good for their staff,\" she says, \"because staff feel they're working somewhere that's responsible. And I think it's also good for customers, because customers feel as though they're visiting somewhere that's acting responsibly. So I think there are lots of benefits, quite apart from the environmental benefits. In a way, why wouldn't you do it?\" \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>Where other chefs might see kitchen trash, Tim Ma finds treasure — for his culinary creations, and his bottom line.\u003c/p>\n\u003cp>In Ma's kitchen at his popular Washington, D.C., restaurant, \u003ca href=\"https://www.kyirisandc.com/\">Kyirisan\u003c/a>, sea bass filets are served to diners, the bones becoming the basis for stocks while the heads might be deep fried and served as an off-menu item. Carrot tops aren't tossed out — they're blended with sautéed garlic, oil, water, basil, parsley, pistachios and scallions to make a creamy pesto. Carrot peels are recycled, too — fried into thin strips that become a crunchy garnish. Tough kale stalks might be braised, then fried for more texture and tossed into a salad with pickled shallots, radishes and duck confit.\u003c/p>\n\u003cfigure id=\"attachment_127177\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg\" alt=\"For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm in this fine-dining world, but I spend a lot of time going through my garbage,\" jokes Ma.\u003c/p>\n\u003cp>The goal, he says, is not just to show off his culinary creativity, but to fight food waste — and boost his profit margins. \"Food waste and food cost are everyday money things,\" he says. \"We're still learning every day how to be smarter about it. We always look at something and think, oh, I don't want to throw that away. How can I use that in something? And I'd say seven out of 10 times, you can't use that. And the other times, you have to get really creative.\"\u003c/p>\n\u003cp>Indeed, one of Ma's signature dishes — crème fraiche chicken wings with with gochujang (Korean red pepper paste) and sour sudachi juice — was born of this clever conservation. Ma says he used to take the wings left over from the whole chickens he'd order at his previous restaurant, then slather them with his own concoction and serve them to restaurant staff. The wings proved so popular, they ended up on his menu — though Ma was reluctant at first. \"I was like, 'I don't want to put wings on my menu. What's next, loaded potato skins?'\" he jokes.\u003c/p>\n\u003cfigure id=\"attachment_127178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-4_custom-71fdd857bbd520d78bab6d065ae459dffb8a082a-e1524245611540.jpg\" alt='\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded.' width=\"1920\" height=\"1279\" class=\"size-full wp-image-127178\">\u003cfigcaption class=\"wp-caption-text\">\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, it's become almost chic for chefs to fight food waste. About a third of all food produced in the U.S. is tossed out. It's not only a waste of all the water, energy and other resources that went into growing food, but as these edibles decompose in landfills, they release the powerful greenhouse gas methane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From Dan Barber's \u003ca href=\"https://www.nytimes.com/2015/04/01/dining/at-the-chef-dan-barbers-pop-up-wasted-bruised-and-misshapen-bits-are-dinner.html\">WastED pop-up event\u003c/a>, which transformed food scraps into a $15-a-plate feast, to Massimo Bottura's efforts to re-purpose surplus ingredients into \u003ca href=\"https://www.npr.org/sections/thesalt/2017/11/24/564820065/less-waste-more-taste-a-master-chef-reimagines-thanksgiving-leftovers\">meals for the hungry\u003c/a>, to Anthony Bourdain's documentary \u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/17/558095104/anthony-bourdain-urges-americans-to-value-the-things-we-eat\">Wasted: The Story of Food Waste\u003c/a>\u003c/em>, many in the culinary world have begun to sound the clarion about the environmental repercussions of this prodigality.\u003c/p>\n\u003cp>But Ma, who appears in the film \u003cem>Wasted,\u003c/em> says there's also a strong economic argument for chefs to cut down on squandered food. \"At the end of the day, it's a business decision,\" he says. \"You do this as a function of saving every penny that you can, because the restaurant margins are so slim right now.\"\u003c/p>\n\u003cfigure id=\"attachment_127179\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg\" alt=\"Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ma adopted his thrifty ways in the kitchen after his first restaurant, Virginia-based Maple Ave, nearly went under a few months after opening. That prompted him to find ways to pinch pennies anywhere he could. Among the changes he implemented: Instead of ordering food items in bulk from large distributors with minimum orders, he sought out local purveyors who would sell him just the amounts he needed. \"I can get one head of cauliflower if I needed to,\" he says, whereas before, he might've felt obliged to order a whole case of it, even if half might end up going to waste.\u003c/p>\n\u003cp>A former electrical engineer, Ma says he's analytical by nature. He says he spends a lot of his time taking mental inventory of the food on hand. \"I walk through the restaurant and see, this is what I have and I think about tomorrow and today. How much of something do I really need?\"\u003c/p>\n\u003cp>That kind of frugality is especially important now, he says: Food prices are rising, but the amount that chefs can charge diners for a plate has stayed the same. \"I don't go above $30, but there are a lot of dishes here that cost a lot more [to produce] than a $30 dish should.\"\u003c/p>\n\u003cp>Ma says he hasn't calculated exactly how much his waste-not philosophy has boosted his profits, but a \u003ca href=\"https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-hotels/\">new report\u003c/a> by the \u003ca href=\"http://www.wri.org/\">World Resources Institute\u003c/a> and the food waste reduction organization \u003ca href=\"http://www.wrap.org.uk/\">WRAP\u003c/a> spells out the business case for professional kitchens.\u003c/p>\n\u003cp>The report uses data from 42 hotel sites in 15 countries that have implemented waste-reduction strategies — from finding ways to re-purpose kitchen scraps and working with suppliers (like Ma has done) to allow for more flexible ordering for perishable foods, to using a smart scale system to measure and categorize their kitchen waste.\u003c/p>\n\u003cfigure id=\"attachment_127180\" class=\"wp-caption aligncenter\" style=\"max-width: 2664px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg\" alt=\"Tim Ma at his D.C. restaurant, Kyirisan.\" width=\"2664\" height=\"1998\" class=\"size-full wp-image-127180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg 2664w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-520x390.jpg 520w\" sizes=\"(max-width: 2664px) 100vw, 2664px\">\u003cfigcaption class=\"wp-caption-text\">Tim Ma at his D.C. restaurant, Kyirisan. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For every dollar invested in cutting down on food waste, these hotel–based restaurants saw a $7 return on average, the report found. Researchers are currently crunching the numbers on another study that looks specifically at traditional restaurants, and while the final figures aren't in, the cost-benefit ratio should be in the same range, says Liz Goodwin, a senior fellow and director of food loss and waste at WRI.\u003c/p>\n\u003cp>Chefs like Ma have a \"very important role\" in fighting food waste, Goodwin says, \"because they are leaders in their kitchen and set the tone and style. It's good for their business, it's good for making their kitchen as profitable as it can be.\"\u003c/p>\n\u003cp>\"But it's also good for their staff,\" she says, \"because staff feel they're working somewhere that's responsible. And I think it's also good for customers, because customers feel as though they're visiting somewhere that's acting responsibly. So I think there are lots of benefits, quite apart from the environmental benefits. In a way, why wouldn't you do it?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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": "Antarctic Veggies: Practice For Growing Plants On Other Planets",
"title": "Antarctic Veggies: Practice For Growing Plants On Other Planets",
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"content": "\u003cp>Last Christmas, Matthew Bamsey was in Antarctica with a giant item on his wish list.\u003c/p>\n\u003cp>As a systems engineer at the German Aerospace Center, Bamsey was hoping the greenhouse he had helped design would arrive at Neumayer Station III, Antarctica, around Dec. 25. His gift was a bit late — icy weather delayed the greenhouse's arrival until Jan. 3, but he didn't mind. After three years of preparation, it was fine that it got there eventually.\u003c/p>\n\u003cp>Now, the greenhouse project, called \u003ca href=\"http://eden-iss.net/\">EDEN ISS\u003c/a>, is fully operational. Bamsey's colleagues in Antarctica harvested their first salads last week.\u003c/p>\n\u003cp>And while growing greens in Antarctica is exciting — for much of the year there's no fresh produce at Neumayer Station III — Bamsey says the end goal of this project is much farther away. EDEN ISS is a practice round for cultivating food in space.\u003c/p>\n\u003cp>The eight-nation team of EDEN ISS researchers chose to grow \"high-water-content, pick-and-eat-plants,\" Bamsey says, \"things that can't normally be stored for long periods of time.\" The crops include lettuce, cucumbers, radishes, swiss chard, and herbs — basil, chives, cilantro and mint. One-tenth of the yield will become research data, while the rest will help feed Neumayer Station III's crew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Astronauts aboard the International Space Station have \u003ca href=\"https://www.npr.org/sections/thesalt/2015/08/10/431343624/this-salad-is-outta-this-world-astronauts-eat-greens-grown-in-space\">harvested and eaten lettuce\u003c/a> before, but only periodically, and at a very small scale, says \u003ca href=\"http://hos.ufl.edu/faculty/rjferl\">Robert Ferl\u003c/a>, a space biologist at the University of Florida. Ferl has previously sent plants to the International Space Station for experiments, and he's also working on the EDEN ISS project.\u003c/p>\n\u003cp>Ferl says having more, well, space, is part of what sets the Antarctic greenhouse apart from the experiments on the International Space Station. Plants aboard the ISS grow in an area smaller than one square meter, Ferl says. The roomier EDEN ISS has 13 square meters available for plants.\u003c/p>\n\u003cp>With all that extra room, hopefully, EDEN ISS will clarify how to expand space farming beyond orbits, onto other planets, says \u003ca href=\"http://hos.ufl.edu/faculty/alpaul\">Anna-Lisa Paul\u003c/a>, who is also a space biologist at the University of Florida. Learning how to set up and operate a greenhouse in Antarctica, the researchers say, should be good preparation for eventually sending a similar system to Mars or the Moon.\u003c/p>\n\u003cp>So from its start, EDEN ISS has been pretty similar to a space mission, says Bamsey, who made Canada's \u003ca href=\"http://www.asc-csa.gc.ca/eng/astronauts/recruitment/map.asp\">short list\u003c/a> for astronaut candidates in 2017. When the greenhouse left Bremen, Germany, it had a strict launch date, just like a rocket. The ship that carried the greenhouse only travels to Neumayer Station III once each year.\u003c/p>\n\u003cp>The ice of Antarctica isn't exactly like the vacuum of space — \"Antarctica has gravity, and space does not,\" Paul says, \"but both environments are isolated, both are a challenge logistically.\" The difficulty of transporting something to Antarctica is a pretty good model for a voyage to the Moon or Mars, she adds.\u003c/p>\n\u003cp>From the ocean, tracked vehicles pulled the components of the greenhouse structure — two 20-foot shipping containers — on sleds for 12 miles. The structure rests about a meter above the ice so that snow accumulation doesn't close it off; for every year EDEN ISS remains in Antarctica, the researchers plan to raise its legs another meter, Bamsey says.\u003c/p>\n\u003cp>The greenhouse also traveled with another shipping container full of supplies, including around 130 gallons of water (to simulate landing on a planet with no water) — but no dirt. \"Every pound that you're sending to the space station costs about $10,000,\" Bamsey says. Given its weight, \"soil is essentially a no-no.\"\u003c/p>\n\u003cp>Instead, the plants grow in air. Misters spray plants' roots with water and nutrients, and LEDs provide the light they need to grow. Another misting system routinely disinfects the entire interior of the greenhouse to discourage any microbes that might take up residence.\u003c/p>\n\u003cp>In Antarctica, one scientist, Paul Zabel, who affectionately \u003ca href=\"http://www.dlr.de/dlr/en/desktopdefault.aspx/tabid-11008/1797_read-26129#/gallery/29773\">refers\u003c/a> to himself on the EDEN ISS blog as \"the winter hermit\", tries to visit the greenhouse for a checkup every day.\u003c/p>\n\u003cp>Sometimes strong winds keep Zabel away for a day or two, but that's not a big deal, says Bamsey, because he and his team can monitor and control the greenhouse from afar. A few dozen webcams pointed at the plants send images back to Germany.\u003c/p>\n\u003cp>From Florida, Ferl and Paul are responsible for even more complex monitoring. They've modified GoPro cameras to collect data on the non-visible light reflecting from plants' leaves, using these measurements to understand how the crops are doing before any salad greens begin looking sad by eye. Their setup lets them tell Zabel, on the ground, \"Listen, you might want to look at tray number 27, plant 52, because that one looks like it's getting stressed,\" Paul says.\u003c/p>\n\u003cp>Paul says space farming operations could very well rely on automation and remote control, so it's doubly important to test these systems in a place as far away as Antarctica. Bamsey agrees, adding that extra isolation will also give crews a good idea of what kind of troubleshooting a greenhouse on another planet might require. In Antarctica, he says, \"when something breaks, you can't just go to the hardware store to get a replacement part.\"\u003c/p>\n\u003cp>EDEN ISS is also a test to see how much time and effort it might take astronauts to grow their own food. The project is closely tracking how long Zabel spends on greenhouse tasks like pruning and equipment maintenance.\u003c/p>\n\u003cp>So in terms of daily routine, Ferl says, it's good that Antarctica has similarities to space. \"[At Neumayer Station III] you have to put a suit on to go outside, then you have to change from that suit to an interior suit to go into the greenhouse,\" Ferl says.\u003c/p>\n\u003cp>But maybe the only way to really understand the relationship between space and Antarctica is to visit one, or both places. Paul has never left the atmosphere, but visiting Neumayer Station III to help set up EDEN ISS made her extra certain that the ice mimicked a pristine planetary environment well.\u003c/p>\n\u003cp>\"Antarctica is so vast and clean and cold and special,\" Paul says, \"that it is very much like being on the surface of another planet.\" \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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"excerpt": "We may cultivate crops in space one day, so scientists are running an Antarctic greenhouse to prepare. They've harvested the first crop, but like any space mission, it's a bit tricky.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last Christmas, Matthew Bamsey was in Antarctica with a giant item on his wish list.\u003c/p>\n\u003cp>As a systems engineer at the German Aerospace Center, Bamsey was hoping the greenhouse he had helped design would arrive at Neumayer Station III, Antarctica, around Dec. 25. His gift was a bit late — icy weather delayed the greenhouse's arrival until Jan. 3, but he didn't mind. After three years of preparation, it was fine that it got there eventually.\u003c/p>\n\u003cp>Now, the greenhouse project, called \u003ca href=\"http://eden-iss.net/\">EDEN ISS\u003c/a>, is fully operational. Bamsey's colleagues in Antarctica harvested their first salads last week.\u003c/p>\n\u003cp>And while growing greens in Antarctica is exciting — for much of the year there's no fresh produce at Neumayer Station III — Bamsey says the end goal of this project is much farther away. EDEN ISS is a practice round for cultivating food in space.\u003c/p>\n\u003cp>The eight-nation team of EDEN ISS researchers chose to grow \"high-water-content, pick-and-eat-plants,\" Bamsey says, \"things that can't normally be stored for long periods of time.\" The crops include lettuce, cucumbers, radishes, swiss chard, and herbs — basil, chives, cilantro and mint. One-tenth of the yield will become research data, while the rest will help feed Neumayer Station III's crew.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Astronauts aboard the International Space Station have \u003ca href=\"https://www.npr.org/sections/thesalt/2015/08/10/431343624/this-salad-is-outta-this-world-astronauts-eat-greens-grown-in-space\">harvested and eaten lettuce\u003c/a> before, but only periodically, and at a very small scale, says \u003ca href=\"http://hos.ufl.edu/faculty/rjferl\">Robert Ferl\u003c/a>, a space biologist at the University of Florida. Ferl has previously sent plants to the International Space Station for experiments, and he's also working on the EDEN ISS project.\u003c/p>\n\u003cp>Ferl says having more, well, space, is part of what sets the Antarctic greenhouse apart from the experiments on the International Space Station. Plants aboard the ISS grow in an area smaller than one square meter, Ferl says. The roomier EDEN ISS has 13 square meters available for plants.\u003c/p>\n\u003cp>With all that extra room, hopefully, EDEN ISS will clarify how to expand space farming beyond orbits, onto other planets, says \u003ca href=\"http://hos.ufl.edu/faculty/alpaul\">Anna-Lisa Paul\u003c/a>, who is also a space biologist at the University of Florida. Learning how to set up and operate a greenhouse in Antarctica, the researchers say, should be good preparation for eventually sending a similar system to Mars or the Moon.\u003c/p>\n\u003cp>So from its start, EDEN ISS has been pretty similar to a space mission, says Bamsey, who made Canada's \u003ca href=\"http://www.asc-csa.gc.ca/eng/astronauts/recruitment/map.asp\">short list\u003c/a> for astronaut candidates in 2017. When the greenhouse left Bremen, Germany, it had a strict launch date, just like a rocket. The ship that carried the greenhouse only travels to Neumayer Station III once each year.\u003c/p>\n\u003cp>The ice of Antarctica isn't exactly like the vacuum of space — \"Antarctica has gravity, and space does not,\" Paul says, \"but both environments are isolated, both are a challenge logistically.\" The difficulty of transporting something to Antarctica is a pretty good model for a voyage to the Moon or Mars, she adds.\u003c/p>\n\u003cp>From the ocean, tracked vehicles pulled the components of the greenhouse structure — two 20-foot shipping containers — on sleds for 12 miles. The structure rests about a meter above the ice so that snow accumulation doesn't close it off; for every year EDEN ISS remains in Antarctica, the researchers plan to raise its legs another meter, Bamsey says.\u003c/p>\n\u003cp>The greenhouse also traveled with another shipping container full of supplies, including around 130 gallons of water (to simulate landing on a planet with no water) — but no dirt. \"Every pound that you're sending to the space station costs about $10,000,\" Bamsey says. Given its weight, \"soil is essentially a no-no.\"\u003c/p>\n\u003cp>Instead, the plants grow in air. Misters spray plants' roots with water and nutrients, and LEDs provide the light they need to grow. Another misting system routinely disinfects the entire interior of the greenhouse to discourage any microbes that might take up residence.\u003c/p>\n\u003cp>In Antarctica, one scientist, Paul Zabel, who affectionately \u003ca href=\"http://www.dlr.de/dlr/en/desktopdefault.aspx/tabid-11008/1797_read-26129#/gallery/29773\">refers\u003c/a> to himself on the EDEN ISS blog as \"the winter hermit\", tries to visit the greenhouse for a checkup every day.\u003c/p>\n\u003cp>Sometimes strong winds keep Zabel away for a day or two, but that's not a big deal, says Bamsey, because he and his team can monitor and control the greenhouse from afar. A few dozen webcams pointed at the plants send images back to Germany.\u003c/p>\n\u003cp>From Florida, Ferl and Paul are responsible for even more complex monitoring. They've modified GoPro cameras to collect data on the non-visible light reflecting from plants' leaves, using these measurements to understand how the crops are doing before any salad greens begin looking sad by eye. Their setup lets them tell Zabel, on the ground, \"Listen, you might want to look at tray number 27, plant 52, because that one looks like it's getting stressed,\" Paul says.\u003c/p>\n\u003cp>Paul says space farming operations could very well rely on automation and remote control, so it's doubly important to test these systems in a place as far away as Antarctica. Bamsey agrees, adding that extra isolation will also give crews a good idea of what kind of troubleshooting a greenhouse on another planet might require. In Antarctica, he says, \"when something breaks, you can't just go to the hardware store to get a replacement part.\"\u003c/p>\n\u003cp>EDEN ISS is also a test to see how much time and effort it might take astronauts to grow their own food. The project is closely tracking how long Zabel spends on greenhouse tasks like pruning and equipment maintenance.\u003c/p>\n\u003cp>So in terms of daily routine, Ferl says, it's good that Antarctica has similarities to space. \"[At Neumayer Station III] you have to put a suit on to go outside, then you have to change from that suit to an interior suit to go into the greenhouse,\" Ferl says.\u003c/p>\n\u003cp>But maybe the only way to really understand the relationship between space and Antarctica is to visit one, or both places. Paul has never left the atmosphere, but visiting Neumayer Station III to help set up EDEN ISS made her extra certain that the ice mimicked a pristine planetary environment well.\u003c/p>\n\u003cp>\"Antarctica is so vast and clean and cold and special,\" Paul says, \"that it is very much like being on the surface of another planet.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \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>\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \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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"content": "\u003cp>The Rose Acre Farms company is voluntarily recalling 206,749,248 eggs in a total of nine states, saying they \"have the potential to be contaminated with s\u003cem>almonella braenderup\u003c/em>\" — which can sicken healthy adults and have serious and possibly fatal effects for young children and the elderly.\u003c/p>\n\u003cp>The eggs came from a farm in Hyde County, N.C., and have been labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Crystal Farms, Great Value and Sunshine Farms. Some were sold to restaurants, including Waffle House.\u003c/p>\n\u003cp>So far, contaminated eggs have been linked to 22 reported illnesses, according to the recall notice on the \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm604640.htm\">Food and Drug Administration's website\u003c/a>, which includes a full list of the recalled products.\u003c/p>\n\u003cp>Retail outlets and some restaurants in the following states should be on the lookout for the eggs, Rose Acre Farms says: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.\u003c/p>\n\u003cp>The recall covers egg cartons that have the plant number P-1065 and Julian date ranges of 011 through 102. (The three-digit Julian Code refers to consecutive day of the year, meaning the recalled eggs were packed from Jan. 11 through April 12.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If anyone has the recalled eggs in their home, they should not eat them,\" the FDA says.\u003c/p>\n\u003cp> The recall of more than 206 million eggs prompts a question: What will happen to all those eggs? In food recall cases such as this, the FDA says, the point isn't to regather all of them — but instead to protect the public. The FDA and Rose Acre Farms are urging consumers either to throw the eggs away or to return them for a refund. Consumers and restaurants also should thoroughly clean any surfaces or utensils that might have come into contact with the eggs.\u003c/p>\n\u003cp>Rose Acre Farms is based in Seymour, Ind., and says it is the second-largest egg producer in the U.S.\u003c/p>\n\u003cp>The FDA says its investigators worked with state health officials to trace a number of recent salmonella infections to egg dishes — and eventually linked them to the Rose Acre Farms location in North Carolina. Testing of samples from that farm revealed the same strain of the bacteria that was recorded in the illnesses.\u003c/p>\n\u003cp>The investigation is continuing, \u003ca href=\"https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm604644.htm#consumers\">the FDA says\u003c/a>. \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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"excerpt": "The eggs were sold in nine states, according to the FDA. They are labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Great Value and Sunshine Farms.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Rose Acre Farms company is voluntarily recalling 206,749,248 eggs in a total of nine states, saying they \"have the potential to be contaminated with s\u003cem>almonella braenderup\u003c/em>\" — which can sicken healthy adults and have serious and possibly fatal effects for young children and the elderly.\u003c/p>\n\u003cp>The eggs came from a farm in Hyde County, N.C., and have been labeled under a number of brands, including Coburn Farms, Country Daybreak, the Food Lion store brand, Crystal Farms, Great Value and Sunshine Farms. Some were sold to restaurants, including Waffle House.\u003c/p>\n\u003cp>So far, contaminated eggs have been linked to 22 reported illnesses, according to the recall notice on the \u003ca href=\"https://www.fda.gov/Safety/Recalls/ucm604640.htm\">Food and Drug Administration's website\u003c/a>, which includes a full list of the recalled products.\u003c/p>\n\u003cp>Retail outlets and some restaurants in the following states should be on the lookout for the eggs, Rose Acre Farms says: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia.\u003c/p>\n\u003cp>The recall covers egg cartons that have the plant number P-1065 and Julian date ranges of 011 through 102. (The three-digit Julian Code refers to consecutive day of the year, meaning the recalled eggs were packed from Jan. 11 through April 12.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If anyone has the recalled eggs in their home, they should not eat them,\" the FDA says.\u003c/p>\n\u003cp> The recall of more than 206 million eggs prompts a question: What will happen to all those eggs? In food recall cases such as this, the FDA says, the point isn't to regather all of them — but instead to protect the public. The FDA and Rose Acre Farms are urging consumers either to throw the eggs away or to return them for a refund. Consumers and restaurants also should thoroughly clean any surfaces or utensils that might have come into contact with the eggs.\u003c/p>\n\u003cp>Rose Acre Farms is based in Seymour, Ind., and says it is the second-largest egg producer in the U.S.\u003c/p>\n\u003cp>The FDA says its investigators worked with state health officials to trace a number of recent salmonella infections to egg dishes — and eventually linked them to the Rose Acre Farms location in North Carolina. Testing of samples from that farm revealed the same strain of the bacteria that was recorded in the illnesses.\u003c/p>\n\u003cp>The investigation is continuing, \u003ca href=\"https://www.fda.gov/food/recallsoutbreaksemergencies/outbreaks/ucm604644.htm#consumers\">the FDA says\u003c/a>. \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": "San Francisco Bakeries Doing the Rye Thing",
"title": "San Francisco Bakeries Doing the Rye Thing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n",
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"excerpt": "After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.",
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"description": "After discovering six excellent bakeries making rye bread in the East Bay, I crossed the bridge to find four more in San Francisco. Not only was the bread excellent, but they were also businesses doing the right thing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring \u003ca href=\"https://www.kqed.org/bayareabites/125527/east-bay-bakeries-doing-the-rye-thing\">six East Bay bakeries\u003c/a>. But with Passover over, I decided to cross the bridge to see what kind of rye San Francisco had to offer. During this bread adventure, I found four more guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. I woke up to the fact that rye bread is not synonymous with the taste of caraway and there are cultural and environmental influences that determine flavor, density and digestibility.\u003c/p>\n\u003cp>Tartine co-owner and baker Chad Robertson shared that for the past five to seven years he has been inspired by a modern grain resurgence that has dominated the bread landscape- a movement to bring back heirloom and ancient grains. He went to Denmark where heirloom Nordic grains were being revived, specifically varieties of rye popular with Danish culture and the open-faced sandwiches known as \u003ca href=\"https://en.wikipedia.org/wiki/Sm%C3%B8rrebr%C3%B8d\">smørrebrød\u003c/a> (essentially, a Danish \u003ca href=\"https://en.wikipedia.org/wiki/Open_sandwich\">tartine\u003c/a>). He loved the idea of this culinary trend but realized the bread was hard on his digestion. He discovered that sprouting the rye alleviated these problems and this realization along with the recipe from his Danish chef friend, René’s Bolvig, became the inspiration for the Seeded Sprouted Rye available at Tartine (the recipe is called René’s Rye and is available in his book, Tartine Book No.3.)\u003c/p>\n\u003cfigure id=\"attachment_126447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1040-new1.jpg\" alt=\"The interiors exposed of rye breads from San Francisco bakeries.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1040-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interiors exposed of rye breads from San Francisco bakeries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in San Francisco:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_126458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1088-new.jpg\" alt=\"Noe Valley Bakery rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://noevalleybakery.com/pages/what-we-make\">\u003cstrong>Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rye Bread\u003c/em>: Organic whole dark rye flour, organic wheat flour, organic whole wheat flour, water, sea salt, caraway seeds. Price: $5.25\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nNoe Valley Bakery's \u003cem>Rye Bread\u003c/em> is a fairly dense sour-based rye with a thick crust, chewy crumb, and strong but not too intense caraway flavor. According to co-owner/baker Michael Gassen, the rye is styled to resemble a good German rye, satisfy his wife's and mother-in-law's cravings for rye toast with cream cheese, and please Jewish East Coast transplants who, like me, miss the real deal. The crust was a bit tough when plain but became nice and crunchy when toasted. After day three, the rye was best consumed as toast with butter.\u003c/p>\n\u003cp>I found the bread scoring on this loaf to be quite attractive and Michael said it functioned to help keep the bread's cylindrical shape. To further maintain its shape, this rye goes through a long \u003ca href=\"https://www.thespruce.com/retarding-427620\">retardation\u003c/a> (a cold process versus the warm process of fermentation), is free form, and \u003ca href=\"https://en.wikipedia.org/wiki/Proofing_(baking_technique)\">proofed\u003c/a> in a \u003ca href=\"https://www.google.com/search?q=what+is+a+couche+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHzrTCyLLaAhWBGnwKHeIWChQQ_AUICygC&biw=1279&bih=727\">couche\u003c/a> as opposed to a \u003ca href=\"https://www.google.com/search?q=what+is+a+banneton+for+bread&rlz=1C5CHFA_enUS708US709&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjhqJmOybLaAhUJr1QKHWLMB8EQ_AUICygC&biw=1279&bih=727\">banneton\u003c/a>. The sourdough starter used for this bread dates back to 1983, a blend of Italian \u003ca href=\"https://en.wikipedia.org/wiki/Muscat_(grape)\">Muscat\u003c/a> grapes and organic rye flour from Giusto's.\u003c/p>\n\u003cfigure id=\"attachment_126460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_1122-new.jpg\" alt=\"Noe Valley Bakery rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_1122-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAll of Noe Valley Bakery's cake and bread flours are organic and are purchased from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a> and \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>.\u003c/p>\n\u003cp>Since the bakery opened, all leftovers have been donated to Mary Risley's \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> which collects and distributes food to those in need. Recently, Noe Valley Bakery has started to work with Cathrine Sneed's \u003ca href=\"https://www.gardenproject.org/\">The Garden Project\u003c/a> whose mission is to empower at risk youth by teaching them organic gardening and landscaping skills. The food they grow gets donated to local pantries and the bakery will be contributing the bread portion of that donation. Noe Valley Bakery also does demonstrations and participates in bake sales to support local public schools.\u003c/p>\n\u003cp>Environmental best practices include working with \u003ca href=\"https://www.recology.com/recology-san-francisco/\">Recology\u003c/a> to recycle and compost. The bakery is conscious of packaging waste and makes sure use compostable materials.\u003c/p>\n\u003cp>Before San Francisco mandated that \u003ca href=\"http://sfcityoption.org/hcso-compliance/employer-spending-requirement-esr/\">small business employers provide healthcare\u003c/a> for employees, Noe Valley bakery had already been offering full and part-time employees health benefits since 1994 when the bakery opened. Michael emphasized that the management cares about what is going on, pays attention, and works to fix problems related to conflict amongst employees in the bakery. He talked about how retention has become more difficult in the bakery business due to increased competition and they try to be fair with pay increases, \"When minimum wages go up – everyone’s wages go up.\"\u003c/p>\n\u003cfigure id=\"attachment_126451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7077-new.jpg\" alt=\"Noe Valley Bakery bread display on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7077-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery bread display on 24th Street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7080-new.jpg\" alt=\"Noe Valley Bakery 24th Street interior.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7080-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noe Valley Bakery 24th Street interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Noe+Valley+Bakery/@37.7459128,-122.467453,14z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>4073 24th Street, San Francisco\u003c/li>\n\u003cli>28 West Portal Avenue, San Francisco\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0814-new.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0814-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://wisesonsdeli.com/\">Wise Sons Jewish Delicatessen\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/about/our-food/\">\u003cstrong>Jewish Rye Bread\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Jewish Rye Bread\u003c/em>: Flour, yeast, sea salt, water, caraway, rye flour, natural starter. Price: $8.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nWise Sons \u003cem>Jewish Rye\u003c/em> lives up to what it was intended for...a classic sandwich bread to accompany a hefty portion of pastrami or corned beef. The crumb is spongy but not mushy, the cornmeal crust adds some texture to contrast with the soft interior, and the caraway and sour flavors seem just right. The bread uses both yeast as well as natural sourdough starter to help with the leavening and the starter provides good sour flavor. This big loaf makes great toast on day one, as well as on day three.\u003c/p>\n\u003cp>Co-founder Evan Bloom grew up in Los Angeles eating seeded Jewish corn rye from \u003ca href=\"http://beasbakery.com/\">Bea's Bakery\u003c/a>, the inspiration for Wise Sons rye. According to Evan, Bea's is a main bread supplier to many of the famous LA delis.\u003c/p>\n\u003cp>\u003cem>Evan shared a tip that you can do at home:\u003c/em>\u003cbr>\n\"One trick we do in the store is called 'double baking.' When you put a loaf of bread in a plastic bag it tends to get a little soft, so we put the bread into the oven for a few minutes at 400 degrees. That gets the whole loaf extra crunchy on the outside and then when you slice it, you have this nice contrast, and your sandwich is crusty outside and soft inside, which I think is one of the keys to a good pastrami sandwich.\"\u003c/p>\n\u003cfigure id=\"attachment_126477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126477\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0921-use1.jpg\" alt=\"Wise Sons Deli Jewish Rye Bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0921-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons Deli Jewish Rye Bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nWise Sons uses \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a> peak performer unbleached wheat flour which is a medium gluten bread flour, for their rye. It is not organic. They also use \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> flour for the bagels they produce.\u003c/p>\n\u003cp>The ingredients used for the products are kosher but the baking facility is not. Their green practices include recycling and composting waste.\u003c/p>\n\u003cp>Wise Sons donates their leftover when they have them to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> and does many local non-profit in-kind donations for auctions and events.\u003c/p>\n\u003cp>Full comprehensive health insurance is completely covered for all employees. They offer job skills training and teach computer skills to employees who express interest. The company promotes from within whenever possible and compensates at appropriate rates above market rate. Wise Sons also offers a 401k but not many employees have taken advantage of this benefit.\u003c/p>\n\u003cfigure id=\"attachment_126473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7058-new.jpg\" alt=\"Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7058-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bread display inside Wise Sons Deli on 24th Street - the rye bread is on the top left.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7063-new.jpg\" alt=\"Outside WIse Sons Deli on 24th Street.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7063-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside WIse Sons Deli on 24th Street.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>24th Street Deli:\u003c/em> 3150 24th Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Jewish+Delicatessen/@37.752537,-122.4175279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e40e70998bd:0xcebdc35b2cd197a6!8m2!3d37.7525328!4d-122.4153339\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Fillmore Bagel & Bakery:\u003c/em> 1520 Fillmore Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Bakery/@37.7836479,-122.4346643,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b90ac02eb3:0xfb26b42f3af4831d!8m2!3d37.7836437!4d-122.4324703\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Hayes Valley Bagel & Coffee:\u003c/em> 537 Octavia Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Bagel+%26+Coffee/@37.7772839,-122.4271466,17z/data=!3m1!4b1!4m5!3m4!1s0x808580a263bb8675:0x1392aff566f1c214!8m2!3d37.7772839!4d-122.4249579\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Inside the Contemporary Jewish Museum:\u003c/em> 736 Mission St, San Francisco \u003ca href=\"https://www.google.com/maps/place/736+Mission+St%2C+San+Francisco%2C+CA+94103\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Larkspur Bagelry:\u003c/em> 2227 Larkspur Landing Circle, Larkspur \u003ca href=\"https://www.google.com/maps/place/Wise+Sons+Larkspur+Bagelry/@37.947393,-122.5113227,17z/data=!3m1!4b1!4m5!3m4!1s0x80859a4387ce842d:0x52c5b7d13eff6188!8m2!3d37.947393!4d-122.509134\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003cem>Wise Sons Tokyo:\u003c/em> Marunouchi Building B1F 2-4-1 Marunouchi Chiyoda-ku Tokyo 100-6390 Japan \u003ca href=\"https://www.google.com/maps/place/WISE+SONS+TOKYO/@35.6809891,139.7614621,17z/data=!4m8!1m2!2m1!1z44Ov44Kk44K6IOOCteODs-OCuiDjg4jjgqbjgq3jg6fjgqYgTWFydW5vdWNoaSBCdWlsZGluZyBCMUYgMi00LTEgTWFydW5vdWNoaSBDaGl5b2RhLWt1IFRva3lvIDEwMC02MzkwIEphcGFuIOadseS6rOmDveWNg-S7o-eUsOWMuuS4uOOBruWGhSAyLTQtMSDkuLjjg5Pjg6sgQjFG!3m4!1s0x60188bf9f1df2f21:0x3764b3ec6b6d6639!8m2!3d35.6809285!4d139.7635127\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/farmersmarket/\">Farmers' Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wisesonsdeli.com/location/retail-locations/\">Retail Outlets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0824-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.joseybakerbread.com/\">Josey Baker Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.joseybakerbread.com/bread/\">\u003cstrong>Dark Mountain Rye and Red, White & Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>: Organic whole rye flour, sesame seeds, sunflower seeds, flax seeds, cornmeal, sourdough culture, sea salt. Price: $7.49\u003c/p>\n\u003cfigure id=\"attachment_126524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126524\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7035-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7035-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Dark Mountain Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>: Organic whole wheat flour, organic whole rye flour, sourdough culture, sea salt. Price: $6.99\u003c/p>\n\u003cfigure id=\"attachment_126523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7034-new.jpg\" alt=\"Josey Baker Red, White & Rye bread for sale at The Mill.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7034-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Josey Baker Bread also sells other breads that contain rye: \u003cem>Whole-Grain Wonder Bread\u003c/em>, \u003cem>Molasses Bread\u003c/em>, \u003cem>Sesame Seed Bread\u003c/em>, \u003cem>JBB Griddle Cake Mix\u003c/em>, and \u003cem>100% Stone Ground Whole Rye Flour\u003c/em> (and technically Josey said all the breads have an element of rye in them since a rye sourdough starter is used for all breads)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>Dark Mountain Rye\u003c/em>\u003cbr>\nJosey's Dark Mountain Rye is savory and seedy (in a good way). It's a hearty, brawny bread that would be good for survival outings in the woods since it packs some serious loaf longevity. By day three, the rye was still soft enough to eat plain but tasted best toasted with butter. This high fiber, dense bread, is pure rye with no wheat added. The organic rye flour is freshly milled at The Mill and is also available for purchase. Only rye sourdough starter is used to bake all the breads, commercial yeast is not included.\u003c/p>\n\u003cp>Josey said he was never attracted to Jewish deli-style rye which he called, \"white bread with a token of rye and an overpowering amount of caraway.\" He was inspired by Scandinavian-style ryes like \u003ca href=\"https://www.facebook.com/annasrye/\">Anna's Daughters' Rye\u003c/a>, \u003ca href=\"http://kantinesf.com/buy-our-rye-bread/\">Kantine Sprouted Rye\u003c/a>, as well as Tartine's Danish Seeded Sprouted Rye (featured in this guide).\u003c/p>\n\u003cfigure id=\"attachment_126514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0883-use1.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0883-use1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126515\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0895-new.jpg\" alt=\"Josey Baker Dark Mountain Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker's Dark Mountain Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Red, White & Rye\u003c/em>\u003cbr>\nThis hearth (round) loaf is cakey, spongy and has a unique sweet flavor that tastes amazing! When asked about this specific flavor Josey replied, \"That’s actually just a naturally occurring flavor of the red wheat that we use, and it pops like that because of the fresh Milling!!\"\u003c/p>\n\u003cp>As toast, the moist crumb remains but the crust is crispier and adds a nice textural contrast. By day three, the bread is not as spongy but is still great \u003ca href=\"http://www.businessinsider.com/we-tried-the-fancy-4-toast-san-francisco-is-going-crazy-for-2015-6\">$4 toast\u003c/a>.\u003c/p>\n\u003cp>This bread uses the same dough as the Whole-Grain Wonder Bread but the Wonder Bread is baked in a pan. These breads are mostly wheat—a blend of red and white wheat and some rye as well.\u003c/p>\n\u003cfigure id=\"attachment_126509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0841-new.jpg\" alt=\"Josey Baker Red, White & Rye bread.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0841-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0963-new.jpg\" alt=\"Josey Baker Red, White & Rye bread interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0963-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker Red, White & Rye bread interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nJosey Baker Bread uses all organic flour and grains. The whole grain flours are milled at The Mill and the sifted flour is from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply\u003c/a>. \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma is the source of whole grain rye and wheat is grown in California by \u003ca href=\"https://www.communitygrains.com/our-farms/\">Fritz Durst\u003c/a> and \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a> serves as the matchmaker between JBB and Fritz.\u003c/p>\n\u003cp>Like Wise Sons and Noe Valley Bakery, Josey Baker Breads donates leftover products to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>. JBB also donates a couple of pizza parties a month and participates in auctions and raffles.\u003c/p>\n\u003cp>Josey used to be an educator so he is inclined to be supportive to local schools. JBB plans to take on high school interns this summer to give them experience working in a bakery. They have classes several times a week at The Mill and a formal apprenticeship program.\u003c/p>\n\u003cp>The bakery is green-friendly. Bags are recyclable and for wholesale deliveries large trays are used instead of bags. Sourcing organic ingredients contributes to having environmentally conscious practices. And since they deal mostly with flour and water, natural cleaning products are used.\u003c/p>\n\u003cp>When discussing employer practices Josey said, \"I am proud of our culture and business.\" JBB provides employees with flexible work schedules, pays 100% healthcare, includes dental and vision for a minimal fee, has a partnership with a yoga studio so employees pay $5 for yoga classes, feeds employees meals during shifts, and has competitive salaries that start above minimum wage. He differentiated his company practices from traditional kitchen culture which he defines as \"militaristic, hierarchical, misogynist bullshit.\" The majority of people on his management team are women and they prioritize to keep shifts at 7-8 hours.\u003c/p>\n\u003cfigure id=\"attachment_126525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7037-new.jpg\" alt=\"The Mill open kitchen and baking area behind the payment counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7037-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen and baking area behind the payment counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126575\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7043-new1.jpg\" alt=\"The Mill open kitchen baking area.\" width=\"1920\" height=\"896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7043-new1-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Mill open kitchen baking area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-126522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7032-new.jpg\" alt=\"Josey Baker bread for sale at The Mill.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7032-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Josey Baker bread for sale at The Mill. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003cem>\u003ca href=\"http://www.themillsf.com/\">The Mill\u003c/a>:\u003c/em> 736 Divisadero Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/The+Mill/@37.7764702,-122.4400264,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b02db73457:0x185a61a92a363ce8!8m2!3d37.776466!4d-122.4378324\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.joseybakerbread.com/where/\">Restaurants, Bars and Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_126560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126560\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0856-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Sprouted Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.tartinemanufactory.com/\">Tartine Manufactory\u003c/a> / \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery & Cafe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/bread/\">\u003cstrong>Danish Style Seeded Sprouted Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Danish Style Seeded Sprouted Rye\u003c/em>: High-extraction organic spelt flour, organic whole-grain dark rye flour, buttermilk, dark beer, dark malt syrup, water, leaven, fine sea salt, organic sprouted rye berries, sunflower seeds, whole brown flaxseeds, coarsely ground brown flaxseeds, unhulled brown sesame seeds, pumpkin seeds. Price: $13.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nTartine's \u003cem>Danish Style Seeded Sprouted Rye\u003c/em> is dense, sweet and nutty. It is great plain as thinly sliced bread but even better as warm toast spread with melted sweet butter. This sprouted rye tastes healthy and did not bother my stomach. By day three, the plain version was a bit drier but as toast it was still delicious.\u003c/p>\n\u003cfigure id=\"attachment_126558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126558\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0848-new.jpg\" alt=\"Tartine's Danish Style Rye.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0848-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_0989-new.jpg\" alt=\"Tartine's Danish Style Rye interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_0989-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAccording to co-owner/baker Chad Robertson, all the ingredients at Tartine are organic. The bakery is in partnership with a mill and a farming collective. Two mills work closely together in Washington and Oregon - \u003ca href=\"https://www.camascountrymill.com/\">Camas\u003c/a> is in Oregon, they are farmer millers and grow a lot of grains for Tartine, mill it fresh and ship it every two weeks. \u003ca href=\"http://www.cairnspring.com/\">Cairnspring Mills\u003c/a> in Skagit Valley Washington is one of the richest grain-growing regions in the world with amazing soil. Tartine is building a similar network on the East Coast where they will be expanding next year.\u003c/p>\n\u003cp>Breads are not certified kosher but they may seek out certification at some point.\u003c/p>\n\u003cp>Tartine does not typically have a lot of leftovers but when they do they donate goods to shelters that distribute food. The bakery is supportive to schools, \u003ca href=\"https://edibleschoolyard.org/\">The Edible Schoolyard Project\u003c/a>, and other local community charity organizations. Tartine also provides bakery and pastry donations, gift certificates, and school tours to demonstrate the baking process in action.\u003c/p>\n\u003cp>Regarding environmental-friendly practices, Chad explains that the city of San Francisco provides business incentives to separate out recycled and compostable materials as well as increase the use of compostable products. All of Tartine's to-go containers are compostable.\u003c/p>\n\u003cp>In San Francisco, it is the law to provide healthcare to small business employees and Tartine has been offering the basic requirements: healthcare, paid sick leave, and maternity leave for quite some time. Chad claims they had been providing competitive salaries and were already paying above minimum wage when rates increased.\u003c/p>\n\u003cp>The program that Chad was most excited to talk about was the exchange program with South Korea and Japan. Tartine just opened up in Seoul and they are opening up in Tokyo later this year. They have an exchange program in place where Japanese and Korean bakers come to California to learn from the team in the United States and then bakers from the California team travel to Tokyo or Seoul to collaborate with the teams in Asia.\u003c/p>\n\u003cp>Chad said, \"For me that is something I really love. I have been doing that for a decade and I really wanted to make that opportunity available to my staff. It helps you grow – it helps anyone grow. The more you can travel and see different parts of the world, and the ways that people work, and the things that people make, along with different styles of doing things, it makes life much richer.\"\u003c/p>\n\u003cp>Chad also shared that the Asian teams are being creative, incorporating culturally specific Korean and Japanese ingredients into the Tartine breads they bake. And like the Scandinavian influence we are appreciating via the Seeded Sprouted Rye, Tartine plans to introduce the Bay Area to new breads influenced by the tastes and flavors of Korea and Japan.\u003c/p>\n\u003cfigure id=\"attachment_126563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7592-new.jpg\" alt=\"Tartine's Danish Style Rye on display along with other breads at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7592-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Danish Style Rye on display along with other breads at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-126564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7594-new.jpg\" alt=\"Tartine's bread and pastries on display at the Manufactory.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7594-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's bread and pastries on display at the Manufactory. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nLocations:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tartinemanufactory.com/\">\u003cem>Tartine Manufactory\u003c/em>\u003c/a>: 595 Alabama Street, San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7618501,-122.4141415,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e308f2ed1bb:0x88d7d35712aa2ba3!8m2!3d37.7618459!4d-122.4119475\">MAP\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tartinebakery.com/\">\u003cem>Tartine Bakery and Cafe\u003c/em>\u003c/a>: 600 Guerrero Street San Francisco \u003ca href=\"https://www.google.com/maps/place/Tartine+Bakery/@37.7614211,-122.4262871,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e1807365605:0x601f7a97f0ce6c6b!8m2!3d37.7614169!4d-122.4240931\">MAP\u003c/a>\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Final Note: Rye Love\u003c/strong>\u003cbr>\nThrough this rye exploration, I became aware of the relationship bakers have to their sourdough starter. There is a love connection that spans the time of an intimate and meaningful relationship. The starter is a living organism involved in the birth of their products, co-creating something precious, sacred and unique.\u003c/p>\n\u003cp>When Evan Bloom was told he had 10 minutes to go inside the commissary bakery fire in the Mission and take only what he needed, the eight-year old starter was at the top of the list.\u003c/p>\n\u003cp>Michael Gassen has been using the three starters: white, rye and wheat he initiated in 1993 which form the foundation of the breads and business he shares with his wife, Mary.\u003c/p>\n\u003cp>Josey Baker proudly said: “If you want to get technical about it, rye is in all of our breads because our sourdough culture is a 100% whole grain rye, so the seed from which all of our breads are made is a whole grain rye seed. Rye is at the heart of our bakery.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What was heartwarming to me was the bakers I spoke with all seemed to love their work. Their passion for the craft was reflected in the products as well as their practices. Most were invested in supporting education – both in the community as well as in their businesses. And this sense of nurturance and altruism extended to what they do on a daily basis – feeding people, creating a sense of family amongst their workers, and dough-nating to others in need.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Grass-Roots Movement For Healthy Soil Spreads Among Farmers",
"title": "A Grass-Roots Movement For Healthy Soil Spreads Among Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In American farm country, a grass-roots movement is spreading, a movement to keep more roots in the soil. (Not just grass roots, of course; roots of all kinds.) Its goal: Promoting healthy soil that's full of life.\u003c/p>\n\u003cp>I met three different farmers recently who are part of this movement in one way or another. Each of them took me to a field, dug up some dirt, and showed it off like a kind of hidden treasure.\u003c/p>\n\u003cp>\"You can see how beautiful that soil [is],\" said Deb Gangwish, in Shelton, Neb. \"I'm not a soil scientist, but I love soil!\"\u003c/p>\n\u003cp>\"You can pick it up and it smells like dirt,\" Bryce Irlbeck told me, as we stood in a field near Manning, Iowa. \"You can go on a lot of arms in Iowa and the dirt doesn't smell like dirt anymore.\"\u003c/p>\n\u003cp>And in Pleasant Dale, Neb., Del Ficke was practically ecstatic. \"Look at this! And the smell! It smells beautiful! It's alive!\"\u003c/p>\n\u003cfigure id=\"attachment_126590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-03-5029b2c7cd54232a80afafea5626b319f5ef0cba-e1523303527687.jpg\" alt=\"For Del Ficke, improving the soil is a spiritual quest.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126590\">\u003cfigcaption class=\"wp-caption-text\">For Del Ficke, improving the soil is a spiritual quest. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For years, talk of \"healthy soil\" was mostly limited to organic farmers and others on the fringes of mainstream American agriculture. No more. Articles about soil health fill major farm \u003ca href=\"http://www.deere.com/en_US/docs/zmags/agriculture/online_brochures/furrow/2013/furrow_feb2013.html\">publications\u003c/a>. It's the subject of \u003ca href=\"https://www.amazon.com/Kiss-Ground-Reverse-Climate-Ultimately/dp/1501170252/ref=sr_1_1?s=books&ie=UTF8&qid=1522272354&sr=1-1&keywords=kiss+the+ground\">several\u003c/a> \u003ca href=\"https://www.amazon.com/Soil-Will-Save-Us-Scientists/dp/1609615549/ref=pd_sim_14_2?_encoding=UTF8&pd_rd_i=1609615549&pd_rd_r=M1KWD80P8XYFXVRBYQD0&pd_rd_w=MSg6n&pd_rd_wg=aKo3d&psc=1&refRID=M1KWD80P8XYFXVRBYQD0\">recent\u003c/a> \u003ca href=\"https://www.amazon.com/Growing-Revolution-Bringing-Soil-Back/dp/0393608328\">books\u003c/a>. Big food \u003ca href=\"https://www.prnewswire.com/news-releases/general-mills-deepens-investment-in-soil-health-with-735000-contribution-to-national-wheat-foundation-300564366.html\">companies\u003c/a> are on board, and some of them are discussing a new \u003ca href=\"https://www.rodalesorganiclife.com/food/what-is-regenerative-organic-certification\">eco-label\u003c/a> for food, alongside \"organic\" and \"fair trade,\" that would reward farmers for adopting practices the build healthy soil — what many are calling \"regenerative agriculture.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's also provoked lots of debate. Some farmers have made claims of dramatic success that others have called \u003ca href=\"http://csanr.wsu.edu/regen-ag-solid-principles-extraordinary-claims/\">unrealistic\u003c/a>. There's no universally accepted measure of soil health, nor a clear definition of regenerative farming. Each of the farmers I met approaches it differently.\u003c/p>\n\u003cp>For Ficke, it's a spiritual quest. He recalls the moment, on a Sunday morning, when he heard a call from God to farm in a different way, one that felt closer to the native prairie that used to flourish in eastern Nebraska.\u003c/p>\n\u003cp>\"I could feel it in my heart that we had to change. We are running out of time,\" he says.\u003c/p>\n\u003cp>The call to change involved a lot of things, but near the top of the list was protecting the soil. Farmers around the world have been mining that soil for centuries.\u003c/p>\n\u003cp>\"It should be on the list of endangered species. Soil is endangered!\" Ficke says.\u003c/p>\n\u003cp>For Ficke, protecting it means, first of all, no more tilling the ground, breaking it up with plows and discs. \"Tillage is the most destructive thing in agriculture,\" he says. \u003c/p>\n\u003cp>That's not even controversial anymore. Many farmers have adopted \"no-till\" farming, recognizing its environmental benefits. But Ficke goes way beyond that. After he harvests his corn or soybeans, he plants something else on those fields right away — often a mixture of grasses and legumes like cowpeas. On some of that land, he keeps those \"cover crops\" growing right on through the next summer, instead of conventional crops like corn. His cattle graze on those fields the way bison once grazed on the prairie.\u003c/p>\n\u003cp>The roots of these cover crops, decaying in undisturbed soil, enrich the soil. So do manure and urine from his grazing cattle. With time, the soil grows darker, more fertile — chock-full of microbes and fungi.\u003c/p>\n\u003cp>None of this is a new discovery, exactly. But two things have changed.\u003c/p>\n\u003cfigure id=\"attachment_126591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-06-07d0677f31d0ff5b2b04ba27487b352e9b6ed071-e1523303586618.jpg\" alt=\"The carbon, or "organic matter" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126591\">\u003cfigcaption class=\"wp-caption-text\">The carbon, or \"organic matter\" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Change #1: Ficke now has plenty of company.\u003c/p>\n\u003cp>\"When I started doing this stuff — \u003cem>really\u003c/em> doing this stuff — five years ago, you had to go a state away to find people\" farming in a similar way, Ficke says. Perhaps the most famous soil health pioneer is a farmer named \u003ca href=\"http://brownsranch.us/\">Gabe Brown\u003c/a>, in South Dakota. \"Those people are all over now,\" Ficke says. \"You can find someone like that every few miles.\"\u003c/p>\n\u003cp>There's Bryce Irlbeck, for instance. He's simply looking for the practical advantages that healthier soil can bring.\u003c/p>\n\u003cp>\"When we put that carbon back in the soil, we can see the effects of reduced fertilizer [use], reduced erosion,\" he says.\u003c/p>\n\u003cp>Soil that's full of decaying roots and microbes is like a sponge; it soaks up water and is better able to handle floods and droughts. It's also full of plant nutrients, so Irlbeck won't have to spend as much money on fertilizer. \u003c/p>\n\u003cp>\"I think there is a movement, and I believe that farmers want to be part of that movement,\" he says. \"It's just figuring out how to do it and stay economically viable.\"\u003c/p>\n\u003cfigure id=\"attachment_126592\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg\" alt=\"Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the catch. Planting those additional soil-building cover crops costs money up-front, Irlbeck says, and it takes years to see the benefits. This is the main reason why only 5 or 10 percent of farmers in Iowa are really doing it.\u003c/p>\n\u003cp>In fact, until recently, a lot of his neighbors thought he was a little crazy. Now, they're asking him lots of curious questions.\u003c/p>\n\u003cp>That's probably because of big change #2. Farmers are now hearing about the virtues of healthy soil from some of the biggest, most powerful names in American agriculture.\u003c/p>\n\u003cp>These include Monsanto, the seed and chemical company; food giants like General Mills and Walmart; also environmental organizations like the \u003ca href=\"https://www.ucsusa.org/food-agriculture/advance-sustainable-agriculture/turning-soils-sponges#.WsExxS7wbIU\">Union of Concerned Scientists\u003c/a> and the Nature Conservancy. They're all talking about healthy soil as a way the farmers can help the environment.\u003c/p>\n\u003cp>It's driven in part by concern over global warming. Tilling and draining soil have released enormous amounts of carbon dioxide over the years. Farming to promote healthier soil — which many are calling \"regenerative farming\" — puts some of that carbon back in the ground, slowing global warming.\u003c/p>\n\u003cp>A coalition of food companies and environmental organizations has set up a new organization, the \u003ca href=\"http://soilhealthpartnership.org/\">Soil Health Partnership\u003c/a>, which in turn has signed up a hundred participating farmers — including Deb Gangwish, co-owner of \u003ca href=\"https://www.facebook.com/pgfarmsinc94/\">PG Farms\u003c/a> in Shelton, Nebraska.\u003c/p>\n\u003cp>\"We want to always strive to be better, and I want consumers, or folks who are removed from agriculture, to understand what we are doing, and how much we care, and [that] we're always striving to be more sustainable,\" Gangwish says.\u003c/p>\n\u003cfigure id=\"attachment_126593\" class=\"wp-caption aligncenter\" style=\"max-width: 1734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg\" alt=\"Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back.\" width=\"1734\" height=\"1300\" class=\"size-full wp-image-126593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg 1734w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-520x390.jpg 520w\" sizes=\"(max-width: 1734px) 100vw, 1734px\">\u003cfigcaption class=\"wp-caption-text\">Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This business-backed soil health organization is promoting changes that are pretty modest. You could call it soil health lite.\u003c/p>\n\u003cp>It's carrying out experiments on these participating farms to measure the impact of farming without tillage, or growing cover crops in between regular plantings of corn and soybeans. The goal is to learn how those practices affect a farmer's profitability along with specific measures of soil health.\u003c/p>\n\u003cp>Del Ficke, the soil health pioneer, has mixed emotions about this partnership. He's in favor anything that persuades more farmers to reduce tillage or plant cover crops is great, but he doesn't entirely trust the companies' new-found enthusiasm for soil health.\u003c/p>\n\u003cp>\"Are they feeling it their heart? Is it a marketing deal? What is it?\" he says.\u003c/p>\n\u003cp>There may, in fact, be a marketing angle to soil health. Some food companies have been talking about a new label for food that's grown using methods that improve the soil. On the supermarket shelf, it might take its place beside packages labeled as organic, non-GMO, or Fair Trade. This one might be called \"regenerative.\"\u003c/p>\n\u003cp>Proponents of such a label say it could encourage farmers to join the movement, paying them to help the soil. But \u003ca href=\"https://www.foodnavigator-usa.com/Article/2018/03/27/Any-talk-about-regenerative-agriculture-must-involve-policy-Clif-Bar-exec\">Matthew Dillon\u003c/a>, director of agriculture for Clif Bar & Company, doesn't think its a good idea, at least not yet.\u003c/p>\n\u003cp>There's a lot of uncertainty about what farming practices really are best for the soil in different regions, he says, so it's too soon to starting using such labels. In an interview with the news site \u003cem>Food Navigator\u003c/em>, Dillon said that the labels \"may be \"good for marketers, but they may not necessarily be good for consumers or for farmers if we're not all clear what the terms mean,\" he says. \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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"excerpt": "America's farmers are digging soil like never before. A movement for \"regenerative agriculture\" is dedicated to building healthier soil and could even lead to a new eco-label on food.",
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"description": "America's farmers are digging soil like never before. A movement for "regenerative agriculture" is dedicated to building healthier soil and could even lead to a new eco-label on food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In American farm country, a grass-roots movement is spreading, a movement to keep more roots in the soil. (Not just grass roots, of course; roots of all kinds.) Its goal: Promoting healthy soil that's full of life.\u003c/p>\n\u003cp>I met three different farmers recently who are part of this movement in one way or another. Each of them took me to a field, dug up some dirt, and showed it off like a kind of hidden treasure.\u003c/p>\n\u003cp>\"You can see how beautiful that soil [is],\" said Deb Gangwish, in Shelton, Neb. \"I'm not a soil scientist, but I love soil!\"\u003c/p>\n\u003cp>\"You can pick it up and it smells like dirt,\" Bryce Irlbeck told me, as we stood in a field near Manning, Iowa. \"You can go on a lot of arms in Iowa and the dirt doesn't smell like dirt anymore.\"\u003c/p>\n\u003cp>And in Pleasant Dale, Neb., Del Ficke was practically ecstatic. \"Look at this! And the smell! It smells beautiful! It's alive!\"\u003c/p>\n\u003cfigure id=\"attachment_126590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-03-5029b2c7cd54232a80afafea5626b319f5ef0cba-e1523303527687.jpg\" alt=\"For Del Ficke, improving the soil is a spiritual quest.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126590\">\u003cfigcaption class=\"wp-caption-text\">For Del Ficke, improving the soil is a spiritual quest. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For years, talk of \"healthy soil\" was mostly limited to organic farmers and others on the fringes of mainstream American agriculture. No more. Articles about soil health fill major farm \u003ca href=\"http://www.deere.com/en_US/docs/zmags/agriculture/online_brochures/furrow/2013/furrow_feb2013.html\">publications\u003c/a>. It's the subject of \u003ca href=\"https://www.amazon.com/Kiss-Ground-Reverse-Climate-Ultimately/dp/1501170252/ref=sr_1_1?s=books&ie=UTF8&qid=1522272354&sr=1-1&keywords=kiss+the+ground\">several\u003c/a> \u003ca href=\"https://www.amazon.com/Soil-Will-Save-Us-Scientists/dp/1609615549/ref=pd_sim_14_2?_encoding=UTF8&pd_rd_i=1609615549&pd_rd_r=M1KWD80P8XYFXVRBYQD0&pd_rd_w=MSg6n&pd_rd_wg=aKo3d&psc=1&refRID=M1KWD80P8XYFXVRBYQD0\">recent\u003c/a> \u003ca href=\"https://www.amazon.com/Growing-Revolution-Bringing-Soil-Back/dp/0393608328\">books\u003c/a>. Big food \u003ca href=\"https://www.prnewswire.com/news-releases/general-mills-deepens-investment-in-soil-health-with-735000-contribution-to-national-wheat-foundation-300564366.html\">companies\u003c/a> are on board, and some of them are discussing a new \u003ca href=\"https://www.rodalesorganiclife.com/food/what-is-regenerative-organic-certification\">eco-label\u003c/a> for food, alongside \"organic\" and \"fair trade,\" that would reward farmers for adopting practices the build healthy soil — what many are calling \"regenerative agriculture.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's also provoked lots of debate. Some farmers have made claims of dramatic success that others have called \u003ca href=\"http://csanr.wsu.edu/regen-ag-solid-principles-extraordinary-claims/\">unrealistic\u003c/a>. There's no universally accepted measure of soil health, nor a clear definition of regenerative farming. Each of the farmers I met approaches it differently.\u003c/p>\n\u003cp>For Ficke, it's a spiritual quest. He recalls the moment, on a Sunday morning, when he heard a call from God to farm in a different way, one that felt closer to the native prairie that used to flourish in eastern Nebraska.\u003c/p>\n\u003cp>\"I could feel it in my heart that we had to change. We are running out of time,\" he says.\u003c/p>\n\u003cp>The call to change involved a lot of things, but near the top of the list was protecting the soil. Farmers around the world have been mining that soil for centuries.\u003c/p>\n\u003cp>\"It should be on the list of endangered species. Soil is endangered!\" Ficke says.\u003c/p>\n\u003cp>For Ficke, protecting it means, first of all, no more tilling the ground, breaking it up with plows and discs. \"Tillage is the most destructive thing in agriculture,\" he says. \u003c/p>\n\u003cp>That's not even controversial anymore. Many farmers have adopted \"no-till\" farming, recognizing its environmental benefits. But Ficke goes way beyond that. After he harvests his corn or soybeans, he plants something else on those fields right away — often a mixture of grasses and legumes like cowpeas. On some of that land, he keeps those \"cover crops\" growing right on through the next summer, instead of conventional crops like corn. His cattle graze on those fields the way bison once grazed on the prairie.\u003c/p>\n\u003cp>The roots of these cover crops, decaying in undisturbed soil, enrich the soil. So do manure and urine from his grazing cattle. With time, the soil grows darker, more fertile — chock-full of microbes and fungi.\u003c/p>\n\u003cp>None of this is a new discovery, exactly. But two things have changed.\u003c/p>\n\u003cfigure id=\"attachment_126591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-06-07d0677f31d0ff5b2b04ba27487b352e9b6ed071-e1523303586618.jpg\" alt=\"The carbon, or "organic matter" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126591\">\u003cfigcaption class=\"wp-caption-text\">The carbon, or \"organic matter\" content of this soil on Del Ficke's farm has more than doubled since he changed his farming practices. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Change #1: Ficke now has plenty of company.\u003c/p>\n\u003cp>\"When I started doing this stuff — \u003cem>really\u003c/em> doing this stuff — five years ago, you had to go a state away to find people\" farming in a similar way, Ficke says. Perhaps the most famous soil health pioneer is a farmer named \u003ca href=\"http://brownsranch.us/\">Gabe Brown\u003c/a>, in South Dakota. \"Those people are all over now,\" Ficke says. \"You can find someone like that every few miles.\"\u003c/p>\n\u003cp>There's Bryce Irlbeck, for instance. He's simply looking for the practical advantages that healthier soil can bring.\u003c/p>\n\u003cp>\"When we put that carbon back in the soil, we can see the effects of reduced fertilizer [use], reduced erosion,\" he says.\u003c/p>\n\u003cp>Soil that's full of decaying roots and microbes is like a sponge; it soaks up water and is better able to handle floods and droughts. It's also full of plant nutrients, so Irlbeck won't have to spend as much money on fertilizer. \u003c/p>\n\u003cp>\"I think there is a movement, and I believe that farmers want to be part of that movement,\" he says. \"It's just figuring out how to do it and stay economically viable.\"\u003c/p>\n\u003cfigure id=\"attachment_126592\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg\" alt=\"Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests.\" width=\"1776\" height=\"1332\" class=\"size-full wp-image-126592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-04-532d9d2baecc17dc921ca9dc8a1d84ac771dc8c3-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Bryce Irlbeck of Manning, Iowa, says his family's farm uses less fertilizer now that they are planting cover crops between harvests. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the catch. Planting those additional soil-building cover crops costs money up-front, Irlbeck says, and it takes years to see the benefits. This is the main reason why only 5 or 10 percent of farmers in Iowa are really doing it.\u003c/p>\n\u003cp>In fact, until recently, a lot of his neighbors thought he was a little crazy. Now, they're asking him lots of curious questions.\u003c/p>\n\u003cp>That's probably because of big change #2. Farmers are now hearing about the virtues of healthy soil from some of the biggest, most powerful names in American agriculture.\u003c/p>\n\u003cp>These include Monsanto, the seed and chemical company; food giants like General Mills and Walmart; also environmental organizations like the \u003ca href=\"https://www.ucsusa.org/food-agriculture/advance-sustainable-agriculture/turning-soils-sponges#.WsExxS7wbIU\">Union of Concerned Scientists\u003c/a> and the Nature Conservancy. They're all talking about healthy soil as a way the farmers can help the environment.\u003c/p>\n\u003cp>It's driven in part by concern over global warming. Tilling and draining soil have released enormous amounts of carbon dioxide over the years. Farming to promote healthier soil — which many are calling \"regenerative farming\" — puts some of that carbon back in the ground, slowing global warming.\u003c/p>\n\u003cp>A coalition of food companies and environmental organizations has set up a new organization, the \u003ca href=\"http://soilhealthpartnership.org/\">Soil Health Partnership\u003c/a>, which in turn has signed up a hundred participating farmers — including Deb Gangwish, co-owner of \u003ca href=\"https://www.facebook.com/pgfarmsinc94/\">PG Farms\u003c/a> in Shelton, Nebraska.\u003c/p>\n\u003cp>\"We want to always strive to be better, and I want consumers, or folks who are removed from agriculture, to understand what we are doing, and how much we care, and [that] we're always striving to be more sustainable,\" Gangwish says.\u003c/p>\n\u003cfigure id=\"attachment_126593\" class=\"wp-caption aligncenter\" style=\"max-width: 1734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg\" alt=\"Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back.\" width=\"1734\" height=\"1300\" class=\"size-full wp-image-126593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af.jpg 1734w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dirt-05-2a09190ddc0d04198cbceb0be7f9bb7c4f7393af-520x390.jpg 520w\" sizes=\"(max-width: 1734px) 100vw, 1734px\">\u003cfigcaption class=\"wp-caption-text\">Deb Gangwish with Farley, a cat that once stowed away in a truckload of hay and made it all the way from Nebraska to Illinois and back. \u003ccite>( Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This business-backed soil health organization is promoting changes that are pretty modest. You could call it soil health lite.\u003c/p>\n\u003cp>It's carrying out experiments on these participating farms to measure the impact of farming without tillage, or growing cover crops in between regular plantings of corn and soybeans. The goal is to learn how those practices affect a farmer's profitability along with specific measures of soil health.\u003c/p>\n\u003cp>Del Ficke, the soil health pioneer, has mixed emotions about this partnership. He's in favor anything that persuades more farmers to reduce tillage or plant cover crops is great, but he doesn't entirely trust the companies' new-found enthusiasm for soil health.\u003c/p>\n\u003cp>\"Are they feeling it their heart? Is it a marketing deal? What is it?\" he says.\u003c/p>\n\u003cp>There may, in fact, be a marketing angle to soil health. Some food companies have been talking about a new label for food that's grown using methods that improve the soil. On the supermarket shelf, it might take its place beside packages labeled as organic, non-GMO, or Fair Trade. This one might be called \"regenerative.\"\u003c/p>\n\u003cp>Proponents of such a label say it could encourage farmers to join the movement, paying them to help the soil. But \u003ca href=\"https://www.foodnavigator-usa.com/Article/2018/03/27/Any-talk-about-regenerative-agriculture-must-involve-policy-Clif-Bar-exec\">Matthew Dillon\u003c/a>, director of agriculture for Clif Bar & Company, doesn't think its a good idea, at least not yet.\u003c/p>\n\u003cp>There's a lot of uncertainty about what farming practices really are best for the soil in different regions, he says, so it's too soon to starting using such labels. In an interview with the news site \u003cem>Food Navigator\u003c/em>, Dillon said that the labels \"may be \"good for marketers, but they may not necessarily be good for consumers or for farmers if we're not all clear what the terms mean,\" he says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "When Robots Milk Cows, Farm Families Taste Freedom",
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"content": "\u003cp>Robots have arrived at Bill and Carol Shuler's \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> near Baroda, Mich., and life has taken a turn for the better.\u003c/p>\n\u003cp>\"It absolutely changes your lifestyle. It gives you a life!\" says Bill Shuler.\u003c/p>\n\u003cp>For decades — for the entire time that Bill and Carol have been married, in fact — the Shuler family's routine was practically set in stone: Get up at 3:45 a.m., clean the barn, feed the cows and milk them. Then get breakfast and take care of other work around the farm. At 3 p.m., go back to the barn to feed and milk the cows again.\u003c/p>\n\u003cp>\"Milking time is kind of like our meal time,\" says Carol Shuler. \"We were more likely to be together during milking time than during meal time.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2018/04/20180407_wesat_when_robots_milk_cows_farm_families_taste_freedom.mp3\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those two daily appointments with the cows were the fixed poles of their life; everything else had to be arranged around them. There were no weekends off, and no holidays. If there was a big family get-together like a wedding, Bill Shuler says, they'd get there late or leave early. \"If you're a small operation and you can't hire help, you're a virtual slave to your farm. You can't get away,\" he says.\u003c/p>\n\u003cp>To make things worse, recent years have been really \u003ca href=\"https://www.npr.org/2018/02/27/586586267/as-milk-prices-decline-worries-about-dairy-farmer-suicides-rise\">tough\u003c/a> for dairy farmers. Milk prices have \u003ca href=\"https://www.npr.org/sections/thesalt/2016/08/05/488708017/why-do-milk-prices-spike-and-crash-because-its-like-oil\">slumped\u003c/a>; farmers are eating into any capital they may have accumulated. Some are abandoning the only livelihood they know.\u003c/p>\n\u003cfigure id=\"attachment_126538\" class=\"wp-caption aligncenter\" style=\"max-width: 1720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg\" alt=\"Bill Schuler stands in front of his cows on his farm in southwest Michigan.\" width=\"1720\" height=\"1290\" class=\"size-full wp-image-126538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg 1720w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-520x390.jpg 520w\" sizes=\"(max-width: 1720px) 100vw, 1720px\">\u003cfigcaption class=\"wp-caption-text\">Bill Schuler stands in front of his cows on his farm in southwest Michigan. \u003ccite>(Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Carol Shuler wondered if their two sons, Billy and Wyatt, would want to stick with the dairy business. Their grandmother, Shirley Shuler, had her doubts. \"You couldn't encourage them, because you know it isn't easy,\" she says. \"You know it isn't easy.\"\u003c/p>\n\u003cp>But a couple of years ago, Billy and his brother, Wyatt, told their parents that they did, in fact, want to be dairy farmers.\u003c/p>\n\u003cp>And the Shulers decided it was time to make a big investment, for the future of the farm and the family.\u003c/p>\n\u003cp>Today, there's a big new barn on the farm. Inside it, 100 cows spend their days lounging on sawdust.\u003c/p>\n\u003cp>And every once in a while, one of them decides that it's her own personal milking time. She strolls down to one end of the barn toward a small, trailer-sized structure. She pushes through a metal gate and enters it, walking into a special cow-sized chamber that holds her in place.\u003c/p>\n\u003cp>A sensor reads her ID tag. A carefully measured helping of molasses pellets — cow candy — drops into a box for her to munch on. And beside her, a robotic arm swings into action, reaching toward her udder.\u003c/p>\n\u003cp>Bill Shuler describes the action. \"The first thing it's going to do is, sanitize each teat with an iodine solution,\" he says. \"Then it will go back and put the milkers on individually.\"\u003c/p>\n\u003cp>As the arm maneuvers the equipment into position, I see red lights flash briefly. \"Those are the lasers,\" Shuler says. \"It has lasers. That's how it finds the teats.\"\u003c/p>\n\u003cp>Even with lasers, it usually takes the robot a couple of tries to attach the milkers. A human would do this much faster. Eventually, though, milk flows though hoses into a big storage tank.\u003c/p>\n\u003cp>One of Bill Shuler's sons is usually here in the barn, but no one has to be, at least not every minute. If something goes wrong, they'll get an alert on their phones. Sometimes, they can fix it by sending instructions to the robot from their phone. They can also see what's happening by checking the video feed from one of 20 cameras set up around the farm.\u003c/p>\n\u003cp>Robots like these are milking a small minority of America's cows — a representative from \u003ca href=\"https://www.delaval.com/en-us/our-solutions/milking/robotic-milking/\">DeLaval\u003c/a>, the company that made Schuster's robots, estimates that it's about 5 percent. But the share is growing.\u003c/p>\n\u003cp>Big dairies are buying them to replace hired workers, many of them immigrants, because recruiting and keeping those workers is getting much more difficult.\u003c/p>\n\u003cp>On small dairy farms, though, which were among the first to adopt this technology, the robots are replacing the labor of the families that own those farms. Instead of displacing people, Bill Schuler hopes that the robots will help his sons stay right where they are, on the farm.\u003c/p>\n\u003cp>\"If this technology would have been available 25 or 30 years ago, I'd still have more friends milking cows today,\" he says. \"I have a friend who's a couple of years older than I am. I'm sure he would have robots. He'd still be milking cows today, and his son would probably be there with him.\"\u003c/p>\n\u003cp>In fact, small family-run dairy farms like this are rare enough these days that Schuler is turning his into a tourist attraction. The \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> is open for visitors every afternoon. Tours cost $5 per person, and there's ice cream for sale. Hundreds of people visited last year. Kids love the cows, Schuler says. But their parents are amazed by the robots.\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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"excerpt": "On a growing number of dairy farms, cows, not people, decide when they need to be milked. Robots can do the job day or night. For some farm families, the robots free them from rigid milking schedules.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Robots have arrived at Bill and Carol Shuler's \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> near Baroda, Mich., and life has taken a turn for the better.\u003c/p>\n\u003cp>\"It absolutely changes your lifestyle. It gives you a life!\" says Bill Shuler.\u003c/p>\n\u003cp>For decades — for the entire time that Bill and Carol have been married, in fact — the Shuler family's routine was practically set in stone: Get up at 3:45 a.m., clean the barn, feed the cows and milk them. Then get breakfast and take care of other work around the farm. At 3 p.m., go back to the barn to feed and milk the cows again.\u003c/p>\n\u003cp>\"Milking time is kind of like our meal time,\" says Carol Shuler. \"We were more likely to be together during milking time than during meal time.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those two daily appointments with the cows were the fixed poles of their life; everything else had to be arranged around them. There were no weekends off, and no holidays. If there was a big family get-together like a wedding, Bill Shuler says, they'd get there late or leave early. \"If you're a small operation and you can't hire help, you're a virtual slave to your farm. You can't get away,\" he says.\u003c/p>\n\u003cp>To make things worse, recent years have been really \u003ca href=\"https://www.npr.org/2018/02/27/586586267/as-milk-prices-decline-worries-about-dairy-farmer-suicides-rise\">tough\u003c/a> for dairy farmers. Milk prices have \u003ca href=\"https://www.npr.org/sections/thesalt/2016/08/05/488708017/why-do-milk-prices-spike-and-crash-because-its-like-oil\">slumped\u003c/a>; farmers are eating into any capital they may have accumulated. Some are abandoning the only livelihood they know.\u003c/p>\n\u003cfigure id=\"attachment_126538\" class=\"wp-caption aligncenter\" style=\"max-width: 1720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg\" alt=\"Bill Schuler stands in front of his cows on his farm in southwest Michigan.\" width=\"1720\" height=\"1290\" class=\"size-full wp-image-126538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098.jpg 1720w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/farmer-12cc9cc6357fc4d01d17ed6c4f05e071864da098-520x390.jpg 520w\" sizes=\"(max-width: 1720px) 100vw, 1720px\">\u003cfigcaption class=\"wp-caption-text\">Bill Schuler stands in front of his cows on his farm in southwest Michigan. \u003ccite>(Dan Charles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bill and Carol Shuler wondered if their two sons, Billy and Wyatt, would want to stick with the dairy business. Their grandmother, Shirley Shuler, had her doubts. \"You couldn't encourage them, because you know it isn't easy,\" she says. \"You know it isn't easy.\"\u003c/p>\n\u003cp>But a couple of years ago, Billy and his brother, Wyatt, told their parents that they did, in fact, want to be dairy farmers.\u003c/p>\n\u003cp>And the Shulers decided it was time to make a big investment, for the future of the farm and the family.\u003c/p>\n\u003cp>Today, there's a big new barn on the farm. Inside it, 100 cows spend their days lounging on sawdust.\u003c/p>\n\u003cp>And every once in a while, one of them decides that it's her own personal milking time. She strolls down to one end of the barn toward a small, trailer-sized structure. She pushes through a metal gate and enters it, walking into a special cow-sized chamber that holds her in place.\u003c/p>\n\u003cp>A sensor reads her ID tag. A carefully measured helping of molasses pellets — cow candy — drops into a box for her to munch on. And beside her, a robotic arm swings into action, reaching toward her udder.\u003c/p>\n\u003cp>Bill Shuler describes the action. \"The first thing it's going to do is, sanitize each teat with an iodine solution,\" he says. \"Then it will go back and put the milkers on individually.\"\u003c/p>\n\u003cp>As the arm maneuvers the equipment into position, I see red lights flash briefly. \"Those are the lasers,\" Shuler says. \"It has lasers. That's how it finds the teats.\"\u003c/p>\n\u003cp>Even with lasers, it usually takes the robot a couple of tries to attach the milkers. A human would do this much faster. Eventually, though, milk flows though hoses into a big storage tank.\u003c/p>\n\u003cp>One of Bill Shuler's sons is usually here in the barn, but no one has to be, at least not every minute. If something goes wrong, they'll get an alert on their phones. Sometimes, they can fix it by sending instructions to the robot from their phone. They can also see what's happening by checking the video feed from one of 20 cameras set up around the farm.\u003c/p>\n\u003cp>Robots like these are milking a small minority of America's cows — a representative from \u003ca href=\"https://www.delaval.com/en-us/our-solutions/milking/robotic-milking/\">DeLaval\u003c/a>, the company that made Schuster's robots, estimates that it's about 5 percent. But the share is growing.\u003c/p>\n\u003cp>Big dairies are buying them to replace hired workers, many of them immigrants, because recruiting and keeping those workers is getting much more difficult.\u003c/p>\n\u003cp>On small dairy farms, though, which were among the first to adopt this technology, the robots are replacing the labor of the families that own those farms. Instead of displacing people, Bill Schuler hopes that the robots will help his sons stay right where they are, on the farm.\u003c/p>\n\u003cp>\"If this technology would have been available 25 or 30 years ago, I'd still have more friends milking cows today,\" he says. \"I have a friend who's a couple of years older than I am. I'm sure he would have robots. He'd still be milking cows today, and his son would probably be there with him.\"\u003c/p>\n\u003cp>In fact, small family-run dairy farms like this are rare enough these days that Schuler is turning his into a tourist attraction. The \u003ca href=\"http://www.shulerdairyfarms.com/\">farm\u003c/a> is open for visitors every afternoon. Tours cost $5 per person, and there's ice cream for sale. Hundreds of people visited last year. Kids love the cows, Schuler says. But their parents are amazed by the robots.\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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"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": {
"id": "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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"snap-judgment": {
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