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"content": "\u003cp>\u003cstrong>Listen to KQED's Forum: Whole Foods' John Mackey\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301221000\">Original Broadcast\u003c/a>: Tuesday, Jan 22, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130122bforum.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54949\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\" alt=\"John Mackey, CEO of Whole Foods\" width=\"248\" height=\"140\" class=\"size-full wp-image-54949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book, \"Conscious Capitalism,\" Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED's Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama's health care reform to fascism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> John Mackey, co-CEO of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a> which he co-founded in 1980, and co-author of \"\u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208/ref=sr_1_1?ie=UTF8&qid=1358830548&sr=8-1&keywords=conscious+capitalism\">Conscious Capitalism: Liberating the Heroic Spirit of Business\u003c/a>.\"\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/\">Whole Foods Founder John Mackey On Fascism And ‘Conscious Capitalism’\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "How Google Earth Revealed Chicago's Hidden Farms",
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"content": "\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Drakes Bay Oyster Company Sues to Stay",
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"content": "\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121205aaforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"title": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n",
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"excerpt": "Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike but fortunately, that was not the case this year. Here are some places to find Dungeness in the Bay Area.",
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"description": "Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike but fortunately, that was not the case this year. Here are some places to find Dungeness in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nido Expands Its Nest in Oakland",
"title": "Nido Expands Its Nest in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "50924 http://blogs.kqed.org/bayareabites/?p=50924",
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"excerpt": "Nido, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean",
"title": " The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n",
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"excerpt": "Celebrate the release of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean by Bay Area Bites contributor Maria Finn at this Sunday's Picnic in the Presidio. ",
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"description": "Celebrate the release of The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean by Bay Area Bites contributor Maria Finn at this Sunday's Picnic in the Presidio. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The autumn equinox is behind us, Halloween is fast approaching, followed quickly by the end of daylight savings time for the year. Longer nights, more darkness, and rain-gloomy days will be our lot for the next few months. Which means, of course, that it's time to eat more fish. \u003c/p>\n\u003cp>Yes, according to \u003ca href=\"http://www.theatlantic.com/health/archive/2012/10/fish-oil-and-a-lesson-in-happiness-from-iceland/263868/#\">Fish Oil and a Lesson in Happiness\u003c/a>, an article recently published in \u003ca href=\"http://www.theatlantic.com\">The Atlantic\u003c/a>, Icelanders are considered to be some of the happiest people in the world, despite \"the 2008 financial crisis, volcanic eruptions, and predominant winter darkness.\" Due to its near-Arctic latitude, Iceland gets barely four hours of sunlight a day in December, yet its rate of Seasonal Affective Disorder (SAD) is a mere four percent, much lower than many countries further south. \u003c/p>\n\u003cp>Their secret? Bjork, elves, and swimming in steaming geothermal pools all winter, of course, but it could also be the country's seafood-rich diet, high in mood-enhancing, depression-fighting omega-3 fatty acids from wild-caught, cold-water fish like cod, salmon, sardines, and herring. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maria-finn560.jpg\" alt=\"Maria Finn author of The Whole Fish\" title=\"Maria Finn author of The Whole Fish\" width=\"560\" height=\"389\" class=\"alignnone size-full wp-image-50475\">\u003c/a>\u003cbr>\n\u003cem>Maria Finn author of The Whole Fish. Photo: Matthew Perry\u003c/em>\u003c/p>\n\u003cp>It's an idea that Bay Area Bites contributor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a> puts forth in her new \u003ca href=\"http://www.ted.com\">TED\u003c/a> e-book, \u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. It's a mouthful of a subtitle (and isn't it time to retire the whole \"How X Can Y, Z, and Save The World\" construct for titles by now?) but it goes far in explaining Finn's purpose: to encourage smarter, more responsible, nose-to-tail (or \"gills to adipose fin,\" as she calls it) seafood eating, with a West Coast emphasis on wild-caught salmon and low-on-the-food-chain small fish like sardines and herring.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ted.com/pages/tedbooks_library#MariaFinn\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/the-whole-fish-cover400.jpg\" alt=\"The Whole Fish book cover\" title=\"The Whole Fish book cover\" width=\"400\" height=\"619\" class=\"alignnone size-full wp-image-50473\">\u003c/a>\u003c/p>\n\u003cp>Having worked on commercial salmon fishing boats in Alaska, Finn knows her salmons, from the big, meaty chinooks (great for grilling) to the mild, soft-fleshed pinks (perfect for burgers or croquettes), and she starts the book with a vivid description of the opening of the Alaskan salmon season, the boats jostling like racehorses waiting for the starting gun. Finn has also worked in resource management for the Alaska Department of Fish and Game, plunging into frigid water in a wetsuit to count salmon runs, then camping alongside the river through long tundra twilights in utterly remote locations. \u003c/p>\n\u003cp>Her first-hand experiences pepper the book, giving depth to her impassioned pleas for dam reduction; sound, non-polluting aquaculture and hatchery practices; and putting into practice an everyday environmental consciousness of the complexity of the ocean-to-river food web. \u003c/p>\n\u003cp>Several of the essays in the book are based on Bay Area Bites' pieces that Finn wrote over the past year, including a recent piece about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/19/foraging-for-fish-in-the-san-francisco-bay/\">foraging for fish in San Francisco Bay\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">grilling whole salmon.\u003c/a> The book ends with recipes focusing on lesser-known salmon parts, from bones to collar; forage fish, like squid, mackerel, sardines, and herring; and sustainably-farmed fish, including catfish, white bass, trout, and local tilapia. \u003c/p>\n\u003cp>This Sunday, October 28, from 11am-4pm, you can meet Maria to talk fish and fishing while chowing down on some delicious roasted wild California chinook salmon with local chanterelle mushrooms and \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> cannellini bean salad, sourced by Martin Reed of \u003ca href=\"http://www.ilovebluesea.com/\">I Love Blue Sea\u003c/a> and cooked by John Fink of \u003ca href=\"http://www.thewholebeast.com/\">The Whole Beast\u003c/a> at this month's final \u003ca href=\"http://www.presidio.gov/Calendar/Pages/off-the-grid-picnic-at-the-presidio-october-28.aspx\">Picnic at the Presidio\u003c/a>, sponsored by \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/sardines-bouche.jpeg\" alt=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" title=\"Sardines with Grapefruit, Mint, and Marinated Vegetables\" width=\"427\" height=\"640\" class=\"alignnone size-full wp-image-50476\">\u003c/a>\u003cbr>\n\u003cem>Sardines with Grapefruit, Mint, and Marinated Vegetables. Photo: Quan Pham Photography courtesy of Bouche\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sardines with Grapefruit, Mint, and Marinated Vegetables\u003c/strong>\u003cbr>\n\u003cem>This recipe comes from Chef Nicolas Borzee of \u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco. Borzee is from Alsace, France, and began working in restaurants at the age of 15. He worked his way through some of the best kitchens in France, including L’Atelier of Joel Robuchon. He moved to San Francisco in part for the local, sustainable ethos and amazing fresh ingredients, but also because of the passion for food. “There was so much love,” he said. “I’d never heard anyone talk about their muse that way.”\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 30 minutes, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, plus 14 hours' marinating time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Serves 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 fresh sardine fillets\u003cbr>\n5 pink grapefruits\u003cbr>\n1 fennel with greens\u003cbr>\n1 celery stalk with yellow leaves\u003cbr>\n2 baby carrots with greens\u003cbr>\n1 red onion, peeled\u003cbr>\n1 branch chocolate mint (from the farmers’ market)\u003cbr>\n4 tablespoons capers\u003cbr>\n4 ounces pain de mie (4 slices from a high quality sandwich-type white loaf)\u003cbr>\n2 ounces (1/4 cup) freshly squeezed lemon juice\u003cbr>\n1 pinch Espelette pepper\u003cbr>\n1 pinch garam masala\u003cbr>\n4 ounces (1/2 cup) olive oil\u003cbr>\n2 ounces (1/4 cup) rice vinegar\u003cbr>\nSalt to taste \u003c/p>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Wash the sardine fillets with cold water and dry them. Place the fillets on a tray and marinate for 2 hours with a pinch of salt per sardine and 2 ounces of lemon juice.\u003c/li>\n\u003cli>Peel and finely cut the vegetables. Bring a pot of water to a boil. Add several tablespoons of salt. Blanch vegetables for 1 minute, then drain. Reserve the greens of the carrots and fennel along with the yellow leaves of the celery stalk.\u003c/li>\n\u003cli>Take 1 grapefruit, remove the peel and membrane, and cut the flesh into small squares. Juice the remaining grapefruits. Reduce the juice in a pot by one third and season it with 2 ounces of rice vinegar, 4 ounces of olive oil, and salt to taste. Once the reduction has cooled, add all the vegetables and the sardines and marinate for at least 12 hours.\u003c/li>\n\u003cli>In a deep fryer, fry the capers.\u003c/li>\n\u003cli>To make the croutons, cut the pain de mie into small squares and sauté in a pan until they are dry. Season with a pinch of Espelette pepper and a pinch of garam masala.\u003c/li>\n\u003cli>On a plate, place three sardine fillets in the middle and garnish with the vegetables, greens, fried capers, croutons, and mint.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beverage pairing:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cavesdesclans.com/wine/chateau-d-esclans.php\">Chateau d’Esclans\u003c/a>, Les Clans Rose 2008. This is an organic rosé from Provence, France. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: A (Mostly) Plastic-Free Life",
"title": "KQED's Forum: A (Mostly) Plastic-Free Life",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Plastics20120731248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Plastics20120731248x140.jpg\" alt=\"Plastic bottles. Photo: Jeffrey Hamilton/Getty Images\" title=\"Plastic bottles. Photo: Jeffrey Hamilton/Getty Images\" width=\"248\" height=\"140\" class=\"alignnone size-full wp-image-46679\">\u003c/a>\u003cbr>\n\u003cem>Plastic bottles. Photo: Jeffrey Hamilton/Getty Images\u003c/em>\u003c/p>\n\u003cp>In 2007, Oakland's Beth Terry decided to give up plastic after seeing a picture of a dead seabird, its stomach filled with plastic bottle caps. Her decision spawned a blog, a book and a movement to make people aware of how much plastic they consume. KQED's Forum talks to Terry about how, and why, people should reduce their plastic use, from changes obvious (carry your own reusable water bottle) to the surprising (kick that chewing gum habit).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201208011000\">Original Broadcast:\u003c/a> Wed, Aug 1, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201208011000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201208011000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/08/20120801bforum.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Beth Terry, author of \"\u003ca href=\"http://www.amazon.com/Plastic-Free-How-Kicked-Plastic-Habit/dp/1616086246\">Plastic Free: How I Kicked the Plastic Habit and How You Can Too\u003c/a>\" and the blog \u003ca href=\"http://myplasticfreelife.com/\">myplasticfreelife.com\u003c/a>\u003c/li>\n\u003cli>Danielle Richardet, from Willmington, NC, took Beth Terry's plastic trash challenge for one year\u003c/li>\n\u003cli> Marianne Davis, from St. Paul, MN, took Beth Terry's plastic trash challenge for one month\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>12 Simple Ways to Reduce Your Plastic Footprint\u003c/strong>\u003cbr>\nby Amanda Stupi\u003c/p>\n\u003cp>Beth Terry says she doesn't hate plastic. She simply \"hates what we do with it.\"\u003c/p>\n\u003cp>Those are about the kindest words Terry has about the petroleum-based product. She is the author of \"\u003ca href=\"http://www.amazon.com/Plastic-Free-How-Kicked-Plastic-Habit/dp/1616086246\">Plastic Free: How I Kicked the Plastic Habit and How You Can Too\u003c/a>,\" and the blog \u003ca href=\"http://myplasticfreelife.com/\">myplasticfreelife.com\u003c/a>.\u003c/p>\n\u003cp>Terry's transformation to plastic-activist started when she saw a photograph of a dead sea-bird whose insides were filled with plastic objects like bottle caps, cigarette lighters -- even a toothbrush. That photo launched Terry onto a singular mission -- to cut down the amount of plastic in the world.\u003c/p>\n\u003cp>And while Terry is not alone -- more than ever the public has taken a critical eye toward plastic -- both for perceived negative effects on the environment and health -- many of us carry a \u003ca href=\"http://www.mysigg.com/\">metal SIGG bottle\u003c/a> with us, throw plastic containers into the recycling bin and call it a day.\u003c/p>\n\u003cp>Terry does much more and says that it's not that difficult for us to do more too. Here, gleaned from Terry's \u003ca href=\"http://www.kqed.org/a/forum/R201208011000\">interview with guest host Scott Shafer on Forum\u003c/a> are 12 straightforward ways to reduce the amount of plastic in your life.\u003c/p>\n\u003cp>\u003cstrong>1. Pay attention\u003c/strong>\u003c/p>\n\u003cp>Terry suggests before even trying to rid your life of plastic, simply take some time to become aware of how and when you use it. Here website has a \"\u003ca href=\"http://myplasticfreelife.com/showyourplastic/\">plastic challenge\u003c/a>\" that encourage people to track their plastic use for one week.\u003c/p>\n\u003cp>\"It's amazing, the awareness that comes though doing the challenge, says Marianne Davis, who took Terry's challenge.\" After completing in the challenge, Davis says \"Whenever you touch plastic you kind of are, like \"Wait a second, what do I about this? Do I really need this? Is there an alternative to this?\"\u003c/p>\n\u003cp>\u003cstrong>2. When dining out, request drinks without plastic straws.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>3. Buy milk in glass bottles.\u003c/strong>\u003c/p>\n\u003cp>Though many people don't associate milk cartons with plastic, they are actually lined with a plastic film. Terry says that pretty much any packaging that is leak-proof has plastic in it.\u003c/p>\n\u003cp>\u003cstrong>4. Give up chewing gum and hard candies.\u003c/strong>\u003c/p>\n\u003cp>Yes, chewing gum is plastic.\u003c/p>\n\u003cp>\u003cstrong>5. Buy in bulk and bring your own reusable food containers and bags to the store.\u003c/strong>\u003c/p>\n\u003cp>Terry and her husband bring a stainless steel bucket to the butcher counter and ask them butcher to put the meat in that instead of plastic-lined paper. She recommends frequenting the same businesses so that they grow accustomed to your request. \u003c/p>\n\u003cp>\u003cstrong>6. Use a tool lending library.\u003c/strong>\u003c/p>\n\u003cp>\"If it's a tool that you're only going to use once, why buy a brand new one,\" says Terry. \"Borrow it.\"\u003c/p>\n\u003cp>\u003cstrong>7. Shop secondhand and shop less overall.\u003c/strong>\u003c/p>\n\u003cp>When it comes to durable items like electronics and appliances, Terry asks herself \"Do I really need something new?\" If it turns out that she does need the item she finds \"a way to get it so that I'm not creating more demand for new plastic in the world. I look for it secondhand or I borrow it, or rent it.\"\u003c/p>\n\u003cp>\u003cstrong>8. Bring own food containers to restaurants.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>9. When you place an order, request that it be shipped without plastic packaging.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>10. Send an email.\u003c/strong>\u003c/p>\n\u003cp>Contact your state legislators and let them know that you support \u003ca href=\"http://www.aroundthecapitol.com/Bills/AB_298/20112012/\">AB 298\u003c/a> and \u003ca href=\"http://www.aroundthecapitol.com/Bills/SB_568/20112012/\">SB 568\u003c/a>. Contact your Senators and let them know that you support the \u003ca href=\"http://thomas.loc.gov/cgi-bin/query/z?c112:S.847:\">Safe Chemicals Act, S. 847\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>11. Don't use new plastic bags to pick up after your dogs.\u003c/strong>\u003c/p>\n\u003cp>Instead use newspapers, pages from an old telephone book or plastic bags that are already lying around your house.\u003c/p>\n\u003cp>\u003cstrong>12. Give feedback to companies.\u003c/strong>\u003c/p>\n\u003cp>When you find a product you want that's packaged in plastic, write a letter to the company asking if they'll switch the packaging.\u003c/p>\n\u003cp>And lastly, if you start to get frustrated, there's this last bit of advice:\u003c/p>\n\u003cp>\u003cstrong>13. Focus on can, not can't.\u003c/strong>\u003c/p>\n\u003cp>\"Focus on the areas where we're creating the most waste and have the most impact. Don't get hung up on if they're plenty of other things you can be doing.\"\u003c/p>\n\u003cp>In other words, don't lament the plastic in your contact lenses or prescription bottles if you still haven't changed the things you can more easily control.\u003c/p>\n\u003cp>Terry says it's important to smart small and \"go at your own pace.\"\u003c/p>\n\u003cp>\"It's important to take it step by step,\" says Terry. \"I emphasize constantly: 'Choose one thing, make it a habit, do the next step, make it a habit.\"\u003c/p>\n\u003cp>\u003cstrong>Beth Terry's TED Talk\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3JXWRVrFiKs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Plastics20120731248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Plastics20120731248x140.jpg\" alt=\"Plastic bottles. Photo: Jeffrey Hamilton/Getty Images\" title=\"Plastic bottles. Photo: Jeffrey Hamilton/Getty Images\" width=\"248\" height=\"140\" class=\"alignnone size-full wp-image-46679\">\u003c/a>\u003cbr>\n\u003cem>Plastic bottles. Photo: Jeffrey Hamilton/Getty Images\u003c/em>\u003c/p>\n\u003cp>In 2007, Oakland's Beth Terry decided to give up plastic after seeing a picture of a dead seabird, its stomach filled with plastic bottle caps. Her decision spawned a blog, a book and a movement to make people aware of how much plastic they consume. KQED's Forum talks to Terry about how, and why, people should reduce their plastic use, from changes obvious (carry your own reusable water bottle) to the surprising (kick that chewing gum habit).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201208011000\">Original Broadcast:\u003c/a> Wed, Aug 1, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201208011000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201208011000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Beth Terry, author of \"\u003ca href=\"http://www.amazon.com/Plastic-Free-How-Kicked-Plastic-Habit/dp/1616086246\">Plastic Free: How I Kicked the Plastic Habit and How You Can Too\u003c/a>\" and the blog \u003ca href=\"http://myplasticfreelife.com/\">myplasticfreelife.com\u003c/a>\u003c/li>\n\u003cli>Danielle Richardet, from Willmington, NC, took Beth Terry's plastic trash challenge for one year\u003c/li>\n\u003cli> Marianne Davis, from St. Paul, MN, took Beth Terry's plastic trash challenge for one month\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>12 Simple Ways to Reduce Your Plastic Footprint\u003c/strong>\u003cbr>\nby Amanda Stupi\u003c/p>\n\u003cp>Beth Terry says she doesn't hate plastic. She simply \"hates what we do with it.\"\u003c/p>\n\u003cp>Those are about the kindest words Terry has about the petroleum-based product. She is the author of \"\u003ca href=\"http://www.amazon.com/Plastic-Free-How-Kicked-Plastic-Habit/dp/1616086246\">Plastic Free: How I Kicked the Plastic Habit and How You Can Too\u003c/a>,\" and the blog \u003ca href=\"http://myplasticfreelife.com/\">myplasticfreelife.com\u003c/a>.\u003c/p>\n\u003cp>Terry's transformation to plastic-activist started when she saw a photograph of a dead sea-bird whose insides were filled with plastic objects like bottle caps, cigarette lighters -- even a toothbrush. That photo launched Terry onto a singular mission -- to cut down the amount of plastic in the world.\u003c/p>\n\u003cp>And while Terry is not alone -- more than ever the public has taken a critical eye toward plastic -- both for perceived negative effects on the environment and health -- many of us carry a \u003ca href=\"http://www.mysigg.com/\">metal SIGG bottle\u003c/a> with us, throw plastic containers into the recycling bin and call it a day.\u003c/p>\n\u003cp>Terry does much more and says that it's not that difficult for us to do more too. Here, gleaned from Terry's \u003ca href=\"http://www.kqed.org/a/forum/R201208011000\">interview with guest host Scott Shafer on Forum\u003c/a> are 12 straightforward ways to reduce the amount of plastic in your life.\u003c/p>\n\u003cp>\u003cstrong>1. Pay attention\u003c/strong>\u003c/p>\n\u003cp>Terry suggests before even trying to rid your life of plastic, simply take some time to become aware of how and when you use it. Here website has a \"\u003ca href=\"http://myplasticfreelife.com/showyourplastic/\">plastic challenge\u003c/a>\" that encourage people to track their plastic use for one week.\u003c/p>\n\u003cp>\"It's amazing, the awareness that comes though doing the challenge, says Marianne Davis, who took Terry's challenge.\" After completing in the challenge, Davis says \"Whenever you touch plastic you kind of are, like \"Wait a second, what do I about this? Do I really need this? Is there an alternative to this?\"\u003c/p>\n\u003cp>\u003cstrong>2. When dining out, request drinks without plastic straws.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>3. Buy milk in glass bottles.\u003c/strong>\u003c/p>\n\u003cp>Though many people don't associate milk cartons with plastic, they are actually lined with a plastic film. Terry says that pretty much any packaging that is leak-proof has plastic in it.\u003c/p>\n\u003cp>\u003cstrong>4. Give up chewing gum and hard candies.\u003c/strong>\u003c/p>\n\u003cp>Yes, chewing gum is plastic.\u003c/p>\n\u003cp>\u003cstrong>5. Buy in bulk and bring your own reusable food containers and bags to the store.\u003c/strong>\u003c/p>\n\u003cp>Terry and her husband bring a stainless steel bucket to the butcher counter and ask them butcher to put the meat in that instead of plastic-lined paper. She recommends frequenting the same businesses so that they grow accustomed to your request. \u003c/p>\n\u003cp>\u003cstrong>6. Use a tool lending library.\u003c/strong>\u003c/p>\n\u003cp>\"If it's a tool that you're only going to use once, why buy a brand new one,\" says Terry. \"Borrow it.\"\u003c/p>\n\u003cp>\u003cstrong>7. Shop secondhand and shop less overall.\u003c/strong>\u003c/p>\n\u003cp>When it comes to durable items like electronics and appliances, Terry asks herself \"Do I really need something new?\" If it turns out that she does need the item she finds \"a way to get it so that I'm not creating more demand for new plastic in the world. I look for it secondhand or I borrow it, or rent it.\"\u003c/p>\n\u003cp>\u003cstrong>8. Bring own food containers to restaurants.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>9. When you place an order, request that it be shipped without plastic packaging.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>10. Send an email.\u003c/strong>\u003c/p>\n\u003cp>Contact your state legislators and let them know that you support \u003ca href=\"http://www.aroundthecapitol.com/Bills/AB_298/20112012/\">AB 298\u003c/a> and \u003ca href=\"http://www.aroundthecapitol.com/Bills/SB_568/20112012/\">SB 568\u003c/a>. Contact your Senators and let them know that you support the \u003ca href=\"http://thomas.loc.gov/cgi-bin/query/z?c112:S.847:\">Safe Chemicals Act, S. 847\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>11. Don't use new plastic bags to pick up after your dogs.\u003c/strong>\u003c/p>\n\u003cp>Instead use newspapers, pages from an old telephone book or plastic bags that are already lying around your house.\u003c/p>\n\u003cp>\u003cstrong>12. Give feedback to companies.\u003c/strong>\u003c/p>\n\u003cp>When you find a product you want that's packaged in plastic, write a letter to the company asking if they'll switch the packaging.\u003c/p>\n\u003cp>And lastly, if you start to get frustrated, there's this last bit of advice:\u003c/p>\n\u003cp>\u003cstrong>13. Focus on can, not can't.\u003c/strong>\u003c/p>\n\u003cp>\"Focus on the areas where we're creating the most waste and have the most impact. Don't get hung up on if they're plenty of other things you can be doing.\"\u003c/p>\n\u003cp>In other words, don't lament the plastic in your contact lenses or prescription bottles if you still haven't changed the things you can more easily control.\u003c/p>\n\u003cp>Terry says it's important to smart small and \"go at your own pace.\"\u003c/p>\n\u003cp>\"It's important to take it step by step,\" says Terry. \"I emphasize constantly: 'Choose one thing, make it a habit, do the next step, make it a habit.\"\u003c/p>\n\u003cp>\u003cstrong>Beth Terry's TED Talk\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3JXWRVrFiKs\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Is Organic Food Healthier?",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Apples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Apples.jpg\" alt=\"Apples - Getty images\" title=\"Apples - Getty images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-48650\">\u003c/a>Many shoppers are willing to shell out more money for organic produce because they believe it is healthier -- but a new report casts doubt on that. The Stanford University study challenges whether organic foods are more nutritious than conventional foods grown with pesticides. KQED's Forum discusses the benefits of organic foods and the impact of ingesting trace amounts of pesticides. Do you buy organic? Will this new study change the way you eat?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201209051000\">Original Broadcast:\u003c/a> Wed, Sep 5, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201209051000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201209051000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/09/20120905bforum.mp3\"] \u003c/p>\n\u003cp> \u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.bruceames.org/\">Bruce Ames\u003c/a>, professor emeritus of biochemistry at UC Berkeley and senior scientist at Children's Hospital of Oakland Research Institute\u003c/li>\n\u003cli>\u003ca href=\"http://organicfarms.wsu.edu/blog/devil-in-the-details/\">Chuck Benbrook\u003c/a>, chief science consultant at \u003ca href=\"http://www.organic-center.org/\">The Organic Center\u003c/a>, an Oregon-based research center\u003c/li>\n\u003cli>\u003ca href=\"http://med.stanford.edu/ism/2012/september/organic.html\">Crystal Smith-Spangler\u003c/a>, physician and researcher at Stanford University's School of Medicine and co-author of the study on organic foods\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://annals.org/article.aspx?articleid=1355685\">Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review\u003c/a> (\u003cstrong>Annals of Internal Medicine\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/09/04/michael-pollan-organic-study/\">Michael Pollan Responds to Organic Food Study\u003c/a> (\u003cstrong>KQED's News Fix\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">Why Organic Food May Not Be Healthier For You\u003c/a> (\u003cstrong>The Salt -NPR\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/news/story/2012/09/04/106872/is_organic_food_more_nutritious_than_conventional_probably_not?category=health\">Is Organic Food More Nutritious Than Conventional? Probably Not\u003c/a> (\u003cstrong>KQED News\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2012/09/04/science/earth/study-questions-advantages-of-organic-meat-and-produce.html\">Stanford Scientists Cast Doubt on Advantages of Organic Meat and Produce\u003c/a> (\u003cstrong>Kenneth Chang - New York Times\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://well.blogs.nytimes.com/2012/09/04/organic-food-vs-conventional-food/?ref=earth\">Organic Food vs. Conventional Food\u003c/a> (\u003cstrong>Kenneth Chang - Well - New York Times\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://grist.org/food/organic-food-may-not-have-a-big-nutritional-edge-but-how-much-does-that-matter/\">Organic food might not be more nutritious, but you should eat it anyway\u003c/a> (\u003cstrong>Twilight Greenaway - Grist\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://news.consumerreports.org/health/2012/09/dont-give-up-on-organic-food-our-experts-urge.html\">Don't give up on organic food, our experts urge\u003c/a> (\u003cstrong>Jamie Hirsh - Consumer Report\u003c/strong>)\u003c/li>\n\u003cli> \u003ca href=\"http://www.motherjones.com/tom-philpott/2012/09/five-ways-stanford-study-underestimates-organic-food\">5 Ways the Stanford Study Sells Organics Short\u003c/a> (\u003cstrong>Tom Philpott - Mother Jones\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2012/09/09/us/would-be-healthy-eaters-face-confusion-of-choices.html?partner=rss&emc=rss\">More Choice, and More Confusion, in Quest for Healthy Eating\u003c/a> (\u003cstrong>Kim Severson - NYTimes\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp> \u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.bruceames.org/\">Bruce Ames\u003c/a>, professor emeritus of biochemistry at UC Berkeley and senior scientist at Children's Hospital of Oakland Research Institute\u003c/li>\n\u003cli>\u003ca href=\"http://organicfarms.wsu.edu/blog/devil-in-the-details/\">Chuck Benbrook\u003c/a>, chief science consultant at \u003ca href=\"http://www.organic-center.org/\">The Organic Center\u003c/a>, an Oregon-based research center\u003c/li>\n\u003cli>\u003ca href=\"http://med.stanford.edu/ism/2012/september/organic.html\">Crystal Smith-Spangler\u003c/a>, physician and researcher at Stanford University's School of Medicine and co-author of the study on organic foods\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://annals.org/article.aspx?articleid=1355685\">Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review\u003c/a> (\u003cstrong>Annals of Internal Medicine\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/09/04/michael-pollan-organic-study/\">Michael Pollan Responds to Organic Food Study\u003c/a> (\u003cstrong>KQED's News Fix\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you\">Why Organic Food May Not Be Healthier For You\u003c/a> (\u003cstrong>The Salt -NPR\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/news/story/2012/09/04/106872/is_organic_food_more_nutritious_than_conventional_probably_not?category=health\">Is Organic Food More Nutritious Than Conventional? Probably Not\u003c/a> (\u003cstrong>KQED News\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2012/09/04/science/earth/study-questions-advantages-of-organic-meat-and-produce.html\">Stanford Scientists Cast Doubt on Advantages of Organic Meat and Produce\u003c/a> (\u003cstrong>Kenneth Chang - New York Times\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://well.blogs.nytimes.com/2012/09/04/organic-food-vs-conventional-food/?ref=earth\">Organic Food vs. Conventional Food\u003c/a> (\u003cstrong>Kenneth Chang - Well - New York Times\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://grist.org/food/organic-food-may-not-have-a-big-nutritional-edge-but-how-much-does-that-matter/\">Organic food might not be more nutritious, but you should eat it anyway\u003c/a> (\u003cstrong>Twilight Greenaway - Grist\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://news.consumerreports.org/health/2012/09/dont-give-up-on-organic-food-our-experts-urge.html\">Don't give up on organic food, our experts urge\u003c/a> (\u003cstrong>Jamie Hirsh - Consumer Report\u003c/strong>)\u003c/li>\n\u003cli> \u003ca href=\"http://www.motherjones.com/tom-philpott/2012/09/five-ways-stanford-study-underestimates-organic-food\">5 Ways the Stanford Study Sells Organics Short\u003c/a> (\u003cstrong>Tom Philpott - Mother Jones\u003c/strong>)\u003c/li>\n\u003cli>\u003ca href=\"http://www.nytimes.com/2012/09/09/us/would-be-healthy-eaters-face-confusion-of-choices.html?partner=rss&emc=rss\">More Choice, and More Confusion, in Quest for Healthy Eating\u003c/a> (\u003cstrong>Kim Severson - NYTimes\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48288\">\u003c/a>\u003cbr>\n[aside postID='bayareabites_55238,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nGarden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, while keeping it feeling fresh and crisp so you drink many more them than you should. Not that I know what that is like or anything!\u003c/p>\n\u003cp>I made this drink up at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/\">Medlock Ames tasting room\u003c/a> while touring California's sustainable farms and wineries. If you haven't been, I suggest you check them out. Along with these wonderful cocktails, they also make some pretty great wine. Or you can just keep making their signature drinks at home, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash\u003c/a>. But only if you invite me over!\u003c/p>\n\u003cp>http://www.youtube.com/embed/mdpOA8xEwVc\u003c/p>\n\u003cul>\n\u003cli>4-5 pepper slices, serrano and jalapeño\u003c/li>\n\u003cli>Small handful of fresh cilantro\u003c/li>\n\u003cli>1/2 ounce of fresh squeezed lime juice\u003c/li>\n\u003cli>Dash of agave nectar\u003c/li>\n\u003cli>2 ounces of tequila\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Salt for the glass\u003c/li>\n\u003cli>Jalapeño slices for garnish\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the pepper slices, cilantro, lime juice, agave and tequila to a pint glass. \u003c/p>\n\u003cp>Personally, I like the kick so I use about 7 pepper slices in my drink. If you do have an aversion to heat, just use one slice. That way you can still appreciate what a culinary masterpiece this drink is. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\" alt=\"Jalapeño Peppers\" width=\"500\" class=\"alignnone size-full wp-image-48285\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\" alt=\"Cilantro\" title=\"Cilantro\" width=\"500\" class=\"alignnone size-full wp-image-48286\">\u003c/a>\u003c/p>\n\u003cp>2. Add ice and shake the mixture thoroughly. \u003c/p>\n\u003cp>3. Serve in a salted high ball glass and top with soda water. \u003c/p>\n\u003cp>4. Garnish with a pepper slice and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48287\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate560.jpg\" alt=\"The Perennial Plate is going around the world!\" title=\"The Perennial Plate is going around the world!\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-47565\">\u003c/a>\u003c/p>\n\u003cp>I'm very excited to announce the best job that I will probably ever have. \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, the online weekly documentary series about sustainable and adventurous eating is going around the world! We are partnering with \u003ca href=\"http://www.intrepidtravel.com/\">Intrepid Travel\u003c/a>, the responsible, experiential travel company for a series of international episodes that will explore the wonders, complexities and stories behind an ever more connected global food system. We're announcing the series in a slightly different fashion, with a two-minute cartoon, capturing the history and future of our web series.\u003c/p>\n\u003cp>The international episodes will begin in October 2012, with Japan and China followed by travel through India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Brazil, South Africa and Ethiopia. The series will stretch over a period of a year-and-a-half, showcasing the people, practices and communities that support, and are inspiring, sustainable eating around the world. Please watch the video, and join us on the adventure, we'll be posting travel updates and pictures from the world on \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> website.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/47399155\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Return of the Chinook",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-1new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-1new.jpg\" alt=\"The Salty Lady leaves the San Francisco Bay.\" title=\"The Salty Lady leaves the San Francisco Bay.\" width=\"560\" class=\"alignnone size-full wp-image-46898\">\u003c/a>\u003cbr>\n\u003cem>The Salty Lady leaves the San Francisco Bay.\u003c/em>\u003c/p>\n\u003cp>I had awoken at 4:30 am, dug around for my Xtra tuff boots, the footwear of choice for fishing and made my way to the \u003ca href=\"http://www.saltylady.com/\">Salty Lady\u003c/a> in Sausalito. In the cool, foggy mist, I remembered a familiar feeling from my old fishing days in Alaska. Tired. But as I neared Clipper Harbor, the smells of diesel fuel from boats firing up, the sounds of the engines starting and I hurried up, as the sports fishermen were already claiming spots at the back rail. In the novel, “\u003ca href=\"http://en.wikipedia.org/wiki/The_Old_Man_and_the_Sea\">The Old Man and the Sea\u003c/a>” the veteran fisherman, Santiago swears at a giant fish towing him out to sea, “Fish,\" he said, \"I love you and respect you very much. But I will kill you dead before this day ends.” This phrase echoed in my blurry brain as I made my way through the foggy morning towards the lights of the \u003ca href=\"http://www.saltylady.com/\">Salty Lady\u003c/a>.\u003c/p>\n\u003cp>In 2008-2009 the number of Chinook salmon returning to California waterways was so low that \u003ca href=\"http://www.dfg.ca.gov/\">Fish & Game\u003c/a> closed fishing to both commercial and sport fishing. In 2009, the number of salmon returning to the Sacramento River was only 39,500. The 2010 fish count improved slightly, and by 2011, there were 114,741 Chinook showing up to spawn in the Sacramento River. This year, they are expecting 820,000 Chinook returning to the Sacramento River, and even more bound for the Klamath River. The reasons for this vary. Many fishermen say the crash in numbers is due to too much water being taken from the Sacramento River by farmers, but Fish & Game claim it’s due to improved conditions in the ocean. \u003c/p>\n\u003cp>Regardless, commercial fishermen, fishmongers, chefs, and diners are delighted, but perhaps the most excited of the bunch are people who love to fish. And what’s not to love? You get a boat ride, see some wildlife, have an adrenaline spike when you hook the fish, and then delicious food for weeks. Of course, this is the ocean, and there’s always the possibility of stormy seas, fear and illness instead of delight, no fish, and well, worse can happen, as anyone who has read \u003ca href=\"http://en.wikipedia.org/wiki/The_Sea-Wolf\">Seawolf\u003c/a>, the San Francisco Bay classic shipwreck tale by Jack London, could tell you. Though it has been some time since shipwrecked people were rescued and then enslaved by seal hunters. \u003c/p>\n\u003cp>But we were an optimistic crew. For weeks people had been catching their limits—often before noon, as rumor has it, and the boats came back early. Gunard Mahl, of San Francisco had been out the week before. Not only did he catch his limit, but he also spotted over 15 whales, including a blue whale, among many gray and humpback whales. The only person not brimming with enthusiasm was the skipper, Tak Kuwatani, who warned us that the fish run had tapered off and they only caught four the day before. “Remember,” he said. “This is fishing.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The man fishing next to me, Jonathan Van Bourg from Inverness, commented, “Then we can just eat the bait. I love anchovies.” \u003c/p>\n\u003cp>The deckhands, Eric Horne and Anthony Largo, gave us instructions. Keep our bait fresh, no scratches. Take your time when you get a bite, don’t get too excited. “Remember, today you might only get one chance,” Eric said. “Don’t blow it.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-2new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-2new.jpg\" alt=\"Eric Horne, deckhand on the Salty Lady, gives orientation. \" title=\"Eric Horne, deckhand on the Salty Lady, gives orientation. \" width=\"560\" class=\"alignnone size-full wp-image-46899\">\u003c/a>\u003cbr>\n\u003cem>Eric Horne, deckhand on the Salty Lady, gives orientation.\u003c/em>\u003c/p>\n\u003cp>We headed out under the Golden Gate Bridge, the water mostly calm with a few swells, the morning fog settled around us. Sandy Kaplan was out fishing with her father, Madison Kaplan. She had been asking him to take her out for the past five years. “There weren’t any fish,” he explained. “They are back, and she’s starting high school in the fall. It seemed like a good time.” Christopher Hart, a thirteen year old from Pasadena, who convinced his father to take him out, spotted the first porpoise swimming alongside us. We drank coffee, the queasy among us kept their eyes on the horizon, and we finally made it Duxsbury Reef off Bolinas. Other charter boats were already there, hopefuls out on the deck, soaking their lines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/3_Chinook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/3_Chinook.jpg\" alt=\"It took Sandy Kaplan five years to get her father to take her out salmon fishing. \" title=\"It took Sandy Kaplan five years to get her father to take her out salmon fishing.\" width=\"560\" class=\"alignnone size-full wp-image-46900\">\u003c/a>\u003cbr>\n\u003cem>It took Sandy Kaplan five years to get her father to take her out salmon fishing.\u003c/em>\u003c/p>\n\u003cp>We dropped our hooks and then waited. And waited. Checked our bait. All of us out here in the cloudy drizzle, different ages, backgrounds, most from the San Francisco Bay area—all really excited that the salmon were returning. The night before a friend had asked me, “Really, you’re doing this just for food?” It’s hard to explain fishing to those who don’t do it. Yes it’s food, but you caught it yourself, on a boat. I had spent eight years in Alaska, working on commercial fishing boats and for the Alaska Department of Fish and Game. There is no animal I admire more than Wild Pacific salmon and nothing quickens my heart like a fish run.\u003c/p>\n\u003cp>When I worked on a salmon seiner with an all female crew, we’d hold a spot in front of the stream for the season opener to begin. Around us, salmon occasionally broke the surface of the water, and landed back on their sides. The effect of these jumpers on the fishermen is much like songbirds on house cats. It stirs their primitive hunting instincts and every fiber of their beings twitched with anticipation to go after them. There was an intersection between these creatures and ourselves, our own primal pulse coming into tune with nature. \u003c/p>\n\u003cp>And then there’s eating the fish, pulled straight from the water, its soul still in it and almost nobody has touched it but you. This is a gift the ocean gives us and it’s important to brave the elements to remember that.\u003c/p>\n\u003cp>“If I catch one,” Jonathan said, “I’m eating it raw. I’m having all my neighbors over for sashimi.” \u003c/p>\n\u003cp>“I want eggs to brine,” I said. “And I may freeze some for winter.”\u003c/p>\n\u003cp>“But it’s so much better fresh,” he argued.\u003c/p>\n\u003cp> “Yeah, but they’re big. And salmon lasts for quite a while,” I said. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4_Chinook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4_Chinook.jpg\" alt=\"Hectors fish on board.\" title=\"Hectors fish on board.\" width=\"560\" class=\"alignnone size-full wp-image-46901\">\u003c/a>\u003cbr>\n\u003cem>Hector’s fish on board.\u003c/em>\u003c/p>\n\u003cp>While we were having this argument, a shout came from the stern of the boat. \"Fish On!\" We ran back and cheered on Hector Hurtdio from Santa Rosa, as he wrestled in a king salmon. He held his cigarette clenched between his lips and though it did get a bit dampened during the struggle, it never extinguished. When Eric got the net under it and it was pulled aboard, we all cheered, and Hector threw his hands into the air and yelled, “Thank you God!” \u003c/p>\n\u003cp>It was a beauty. About 15-18 pounds, bright silver and fresh as can be. \u003c/p>\n\u003cp>“Everybody, get on gear,” Eric yelled and we scattered for our poles. \u003c/p>\n\u003cp>It got quiet again and some people dozed. We looked out for porpoises and seals. Spied on the other boats. Checked to make sure our bait was fresh. I think I may have prayed for a salmon, and it was almost answered. My neighbor Jonathan was dozing off on deck, when Anthony, the deckhand, ran past me and lunged for his pole as the line was ripping out to sea. Jonathan awoke from his catnap, chased Anthony down the side and reeled in a salmon. We cheered. Another beauty, upwards of 15-16 pounds. People congratulated him. “The fish caught itself. I was sleeping,” he explained. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-fish-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-fish-new.jpg\" alt=\"A freshly caught California Chinook\" title=\"A freshly caught California Chinook\" width=\"560\" class=\"alignnone size-full wp-image-46931\">\u003c/a>\u003cbr>\n\u003cem>A freshly caught California Chinook\u003c/em>\u003c/p>\n\u003cp>Another man landed a fish. I let my bait soak and talked with the captain, Tak Kuwatani, who had been running fishing charters for 60 years in the region. “Best year I’ve seen in 16 years,” he said. “But something happened this week. There’s krill, that’s what I look for with the sonar.” I watched us pass over a school that glowed red on the screen. “Water warmed up, salmon don’t like that. But next run will start again. We’re just in-between.” \u003c/p>\n\u003cp>Later, I spoke with Hector, and he told me that this was his second fishing trip this year. On the first one, everyone caught his or her limit, except him. He caught nothing. Someone gave him a fish head. “I took home, made soup,” he said. He shrugged. “But I just knew I had to catch one. So I came back out. And I did.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chinook-7new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chinook-7new.jpg\" alt=\"Old Time Monterey Commercial fishing boat passes by our boat.\" title=\"Old Time Monterey Commercial fishing boat passes passes by our boat.\" width=\"560\" class=\"alignnone size-full wp-image-46906\">\u003c/a>\u003cbr>\n\u003cem>Old Time Monterey Commercial fishing boat passes by The Salty Lady.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-1new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-1new.jpg\" alt=\"The Salty Lady leaves the San Francisco Bay.\" title=\"The Salty Lady leaves the San Francisco Bay.\" width=\"560\" class=\"alignnone size-full wp-image-46898\">\u003c/a>\u003cbr>\n\u003cem>The Salty Lady leaves the San Francisco Bay.\u003c/em>\u003c/p>\n\u003cp>I had awoken at 4:30 am, dug around for my Xtra tuff boots, the footwear of choice for fishing and made my way to the \u003ca href=\"http://www.saltylady.com/\">Salty Lady\u003c/a> in Sausalito. In the cool, foggy mist, I remembered a familiar feeling from my old fishing days in Alaska. Tired. But as I neared Clipper Harbor, the smells of diesel fuel from boats firing up, the sounds of the engines starting and I hurried up, as the sports fishermen were already claiming spots at the back rail. In the novel, “\u003ca href=\"http://en.wikipedia.org/wiki/The_Old_Man_and_the_Sea\">The Old Man and the Sea\u003c/a>” the veteran fisherman, Santiago swears at a giant fish towing him out to sea, “Fish,\" he said, \"I love you and respect you very much. But I will kill you dead before this day ends.” This phrase echoed in my blurry brain as I made my way through the foggy morning towards the lights of the \u003ca href=\"http://www.saltylady.com/\">Salty Lady\u003c/a>.\u003c/p>\n\u003cp>In 2008-2009 the number of Chinook salmon returning to California waterways was so low that \u003ca href=\"http://www.dfg.ca.gov/\">Fish & Game\u003c/a> closed fishing to both commercial and sport fishing. In 2009, the number of salmon returning to the Sacramento River was only 39,500. The 2010 fish count improved slightly, and by 2011, there were 114,741 Chinook showing up to spawn in the Sacramento River. This year, they are expecting 820,000 Chinook returning to the Sacramento River, and even more bound for the Klamath River. The reasons for this vary. Many fishermen say the crash in numbers is due to too much water being taken from the Sacramento River by farmers, but Fish & Game claim it’s due to improved conditions in the ocean. \u003c/p>\n\u003cp>Regardless, commercial fishermen, fishmongers, chefs, and diners are delighted, but perhaps the most excited of the bunch are people who love to fish. And what’s not to love? You get a boat ride, see some wildlife, have an adrenaline spike when you hook the fish, and then delicious food for weeks. Of course, this is the ocean, and there’s always the possibility of stormy seas, fear and illness instead of delight, no fish, and well, worse can happen, as anyone who has read \u003ca href=\"http://en.wikipedia.org/wiki/The_Sea-Wolf\">Seawolf\u003c/a>, the San Francisco Bay classic shipwreck tale by Jack London, could tell you. Though it has been some time since shipwrecked people were rescued and then enslaved by seal hunters. \u003c/p>\n\u003cp>But we were an optimistic crew. For weeks people had been catching their limits—often before noon, as rumor has it, and the boats came back early. Gunard Mahl, of San Francisco had been out the week before. Not only did he catch his limit, but he also spotted over 15 whales, including a blue whale, among many gray and humpback whales. The only person not brimming with enthusiasm was the skipper, Tak Kuwatani, who warned us that the fish run had tapered off and they only caught four the day before. “Remember,” he said. “This is fishing.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The man fishing next to me, Jonathan Van Bourg from Inverness, commented, “Then we can just eat the bait. I love anchovies.” \u003c/p>\n\u003cp>The deckhands, Eric Horne and Anthony Largo, gave us instructions. Keep our bait fresh, no scratches. Take your time when you get a bite, don’t get too excited. “Remember, today you might only get one chance,” Eric said. “Don’t blow it.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-2new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-2new.jpg\" alt=\"Eric Horne, deckhand on the Salty Lady, gives orientation. \" title=\"Eric Horne, deckhand on the Salty Lady, gives orientation. \" width=\"560\" class=\"alignnone size-full wp-image-46899\">\u003c/a>\u003cbr>\n\u003cem>Eric Horne, deckhand on the Salty Lady, gives orientation.\u003c/em>\u003c/p>\n\u003cp>We headed out under the Golden Gate Bridge, the water mostly calm with a few swells, the morning fog settled around us. Sandy Kaplan was out fishing with her father, Madison Kaplan. She had been asking him to take her out for the past five years. “There weren’t any fish,” he explained. “They are back, and she’s starting high school in the fall. It seemed like a good time.” Christopher Hart, a thirteen year old from Pasadena, who convinced his father to take him out, spotted the first porpoise swimming alongside us. We drank coffee, the queasy among us kept their eyes on the horizon, and we finally made it Duxsbury Reef off Bolinas. Other charter boats were already there, hopefuls out on the deck, soaking their lines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/3_Chinook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/3_Chinook.jpg\" alt=\"It took Sandy Kaplan five years to get her father to take her out salmon fishing. \" title=\"It took Sandy Kaplan five years to get her father to take her out salmon fishing.\" width=\"560\" class=\"alignnone size-full wp-image-46900\">\u003c/a>\u003cbr>\n\u003cem>It took Sandy Kaplan five years to get her father to take her out salmon fishing.\u003c/em>\u003c/p>\n\u003cp>We dropped our hooks and then waited. And waited. Checked our bait. All of us out here in the cloudy drizzle, different ages, backgrounds, most from the San Francisco Bay area—all really excited that the salmon were returning. The night before a friend had asked me, “Really, you’re doing this just for food?” It’s hard to explain fishing to those who don’t do it. Yes it’s food, but you caught it yourself, on a boat. I had spent eight years in Alaska, working on commercial fishing boats and for the Alaska Department of Fish and Game. There is no animal I admire more than Wild Pacific salmon and nothing quickens my heart like a fish run.\u003c/p>\n\u003cp>When I worked on a salmon seiner with an all female crew, we’d hold a spot in front of the stream for the season opener to begin. Around us, salmon occasionally broke the surface of the water, and landed back on their sides. The effect of these jumpers on the fishermen is much like songbirds on house cats. It stirs their primitive hunting instincts and every fiber of their beings twitched with anticipation to go after them. There was an intersection between these creatures and ourselves, our own primal pulse coming into tune with nature. \u003c/p>\n\u003cp>And then there’s eating the fish, pulled straight from the water, its soul still in it and almost nobody has touched it but you. This is a gift the ocean gives us and it’s important to brave the elements to remember that.\u003c/p>\n\u003cp>“If I catch one,” Jonathan said, “I’m eating it raw. I’m having all my neighbors over for sashimi.” \u003c/p>\n\u003cp>“I want eggs to brine,” I said. “And I may freeze some for winter.”\u003c/p>\n\u003cp>“But it’s so much better fresh,” he argued.\u003c/p>\n\u003cp> “Yeah, but they’re big. And salmon lasts for quite a while,” I said. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4_Chinook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4_Chinook.jpg\" alt=\"Hectors fish on board.\" title=\"Hectors fish on board.\" width=\"560\" class=\"alignnone size-full wp-image-46901\">\u003c/a>\u003cbr>\n\u003cem>Hector’s fish on board.\u003c/em>\u003c/p>\n\u003cp>While we were having this argument, a shout came from the stern of the boat. \"Fish On!\" We ran back and cheered on Hector Hurtdio from Santa Rosa, as he wrestled in a king salmon. He held his cigarette clenched between his lips and though it did get a bit dampened during the struggle, it never extinguished. When Eric got the net under it and it was pulled aboard, we all cheered, and Hector threw his hands into the air and yelled, “Thank you God!” \u003c/p>\n\u003cp>It was a beauty. About 15-18 pounds, bright silver and fresh as can be. \u003c/p>\n\u003cp>“Everybody, get on gear,” Eric yelled and we scattered for our poles. \u003c/p>\n\u003cp>It got quiet again and some people dozed. We looked out for porpoises and seals. Spied on the other boats. Checked to make sure our bait was fresh. I think I may have prayed for a salmon, and it was almost answered. My neighbor Jonathan was dozing off on deck, when Anthony, the deckhand, ran past me and lunged for his pole as the line was ripping out to sea. Jonathan awoke from his catnap, chased Anthony down the side and reeled in a salmon. We cheered. Another beauty, upwards of 15-16 pounds. People congratulated him. “The fish caught itself. I was sleeping,” he explained. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-fish-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Chinook-fish-new.jpg\" alt=\"A freshly caught California Chinook\" title=\"A freshly caught California Chinook\" width=\"560\" class=\"alignnone size-full wp-image-46931\">\u003c/a>\u003cbr>\n\u003cem>A freshly caught California Chinook\u003c/em>\u003c/p>\n\u003cp>Another man landed a fish. I let my bait soak and talked with the captain, Tak Kuwatani, who had been running fishing charters for 60 years in the region. “Best year I’ve seen in 16 years,” he said. “But something happened this week. There’s krill, that’s what I look for with the sonar.” I watched us pass over a school that glowed red on the screen. “Water warmed up, salmon don’t like that. But next run will start again. We’re just in-between.” \u003c/p>\n\u003cp>Later, I spoke with Hector, and he told me that this was his second fishing trip this year. On the first one, everyone caught his or her limit, except him. He caught nothing. Someone gave him a fish head. “I took home, made soup,” he said. He shrugged. “But I just knew I had to catch one. So I came back out. And I did.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Foraging For Fish in the San Francisco Bay ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\u003c/p>\n\n",
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"excerpt": "If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his “Sea Forager Tours.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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