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"content": "\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n",
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"excerpt": "What happens when a farmer starts tweeting from a tractor? The sustainable-agriculture revolution is in full swing at the 31st annual EcoFarm Conference. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"title": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
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"content": "\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good Food Awards Showcases Sustainable Food Artisans",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21469\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/preserves500.jpg\" alt=\"Canned Peaches. Photo by Aya Brackett \" title=\"Canned Peaches. Photo by Aya Brackett \" width=\"500\" height=\"500\" class=\"size-full wp-image-21469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canned Peaches. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>[Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>. Bay Area businesses in the winners' circle include: \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a>, \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a>, \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a>, \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and the Fig\u003c/a>, \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>, \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a>, \u003ca href=\"http://site.preservesonoma.com/\">Middleton Farm\u003c/a>, \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a>, \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>, and \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a>.]\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>Isn't it always \u003ca href=\"http://goodfoodmonth.org/\">Good Food Month\u003c/a> in the Bay Area?\u003c/p>\n\u003cp>Do we need another award night honoring food artisans?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The answer to both those questions appears to be yes.\u003c/p>\n\u003cp>Here's why: The \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> recognizes food purveyors who demonstrate high standards in taste \u003cem>and\u003c/em> sustainability and the ceremony tonight kicks off a month-long series of events showcasing artisan food producers in the sustainable food movement, many of whom struggle to make their businesses viable while they endeavor to work in environmentally-responsible and ethical ways.\u003c/p>\n\u003cp>The honors will be given out at a gala at San Francisco's Ferry Building hosted by the reigning queen of the sustainable food movement, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>. \u003c/p>\n\u003cp>The ceremony is not open to the public but passionate food folk can find out what all the fuss is about on Saturday when winning producers will be offering samples, talking up their wares, and selling them too, under the arcade at the front of the Ferry Building on the Embarcadero from 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>Almost 800 entries from 41 states were submitted from food makers hoping to earn the best-of-class honors in seven categories: coffee, chocolate, preserves, cheese, pickles, and beer. A panel of 80 judges -- including industry bigwigs like chocolate superstars \u003ca href=\"http://www.recchiuti.com/about_michael.html\">Michael Recchiuti\u003c/a>, \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, and \u003ca href=\"http://www.scharffenberger.com/johnscharffenberger.asp\">John Scharffenberger\u003c/a> -- were recruited for blind tastings. A \u003ca href=\"http://www.goodfoodawards.org/the-awards/finalists/\">list of the 130 finalists\u003c/a> can be found on the Good Food site.\u003c/p>\n\u003cp>The Bay Area is well represented. Finalists include several local brewers, among them \u003ca href=\"http://bisonbrew.com/\">Bison Brewing\u003c/a> from Berkeley for Organic Gingerbread Ale, San Francisco's \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear\u003c/a> for Polar Bear Pils, and \u003ca href=\"http://www.marinbrewing.com/\">Marin Brewing Company\u003c/a> for ESChi.\u003c/p>\n\u003cp>Finalists in the charcuterie category include Berkeley's \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> for Smoked Beef Tongue and Sonoma's \u003ca href=\"http://www.thegirlandthefig.com/\">The Girl and The Fig\u003c/a> for both Coppa and Pimenton Salami. A slew of Marin cheese-makers made the cut, notably \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for Red Hawk, \u003ca href=\"http://pointreyescheese.com/\">Point Reyes Farmstead\u003c/a> for its signature blue, and \u003ca href=\"http://www.nicasiocheese.com/\">Nicasio Valley Cheese Company\u003c/a> for Nicasio Square.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21498\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/chocolate-bags300.jpg\" alt=\"Bags of cacao. Photo by Aya Brackett \" title=\"Bags of cacao. Photo by Aya Brackett \" width=\"300\" height=\"302\" class=\"size-full wp-image-21498\">\u003cfigcaption class=\"wp-caption-text\">Bags of cacao. Photo by Aya Brackett \u003c/figcaption>\u003c/figure>\n\u003cp>Chocolatiers vying for first-place nods include San Francisco's \u003ca href=\"http://www.charleschocolates.com/\">Charles\u003c/a>, \u003ca href=\"http://www.jadechocolates.com/\">Jade\u003c/a>, and \u003ca href=\"http://www.pocodolce.com/\">Poco Dolce\u003c/a>, and Oakland's \u003ca href=\"http://www.vicechocolates.com/\">Vice\u003c/a>. Coffee makers up for top honors: Oakland's \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, San Francisco's \u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>, and Santa Rosa's \u003ca href=\"http://www.eccocaffe.com/store/index.php\">Ecco Caffe\u003c/a>.\u003c/p>\n\u003cp>In the canning and jamming categories, Berkeley's \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a> represents the home team with Spicy Oregano Purple Carrots, while Monterey's \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen\u003c/a> is on the preserves list for Apricot Chili Jam.\u003c/p>\n\u003cp>Good Food director \u003ca href=\"http://www.goodfoodawards.org/team/director/\">Sarah Weiner\u003c/a> of \u003ca href=\"http://seedlingprojects.org/\">The Seedling Projects\u003c/a> says the event grew out of a casual conversation at the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> wrap-up meeting. One of the preserves' organizers, Casey Havre of \u003ca href=\"http://www.loulousgarden.com/StoreFront.bok\">LouLou's Garden\u003c/a>, mentioned how important it was to meet with fellow food artisans from different fields who share similar philosophies to generate ideas, learn about each other's products, and find ways to work together.\u003c/p>\n\u003cp>That idea stayed with Weiner, who spent time living in London, where she fell in love with an independent grocery store/deli that sold products with a little gold seal on them. Further investigation revealed that the seal was a taste award, bestowed by a British newspaper. Items that carried the seal, the proprietor confided, flew off the shelves.\u003c/p>\n\u003cp>Those two moments sowed the seeds for the Good Food Awards. The awards selection criteria sparked some bickering; a bitter brouhaha brewed over whether there even is such a thing as sustainable coffee. For some insights into that debate, visit the coffee news site \u003ca href=\"http://sprudge.com/good-food-awards-what-went-wrong.html\">Sprudge.com\u003c/a> and a response to the criticism over at \u003cem>\u003ca href=\"http://www.freshcup.com/featured-article.php?id=134\">Fresh Cup Magazine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/coffee-cups500.jpg\" alt=\"Glasses of Coffee. Photo by Jenny Hiser\" title=\"Glasses of Coffee. Photo by Jenny Hiser\" width=\"500\" height=\"419\" class=\"size-full wp-image-21470\">\u003cfigcaption class=\"wp-caption-text\">Glasses of Coffee. Photo by Jenny Hiser\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most food artisans, though, are grateful for the opportunity to show off their hard work. And with its national scope, the event can offer encouragement to sustainable food producers -- like the raspberry jam maker (a finalist) and her farmer husband in Ohio who hand-picked bugs off their crops and almost gave up on organic -- in parts of the country where there may not be much support or solutions for the challenges of sustainable production, Weiner explains.\u003c/p>\n\u003cp>Finalist \u003ca href=\"http://lettuceeatkale.com/2010/fermented-food-fans-meet-the-folks-from-cultured/\">Alex Hozven\u003c/a> of Cultured adds that while she runs a food business, she isn't always the best at marketing her own work. The awards, she says, are a way of exposing more people to her unique products and garnering media attention that is likely to have ripple effects over time. Plus, like other fermented food fans, she's curious to see what picklers from other parts of the country are doing.\u003c/p>\n\u003cp>This Saturday marks the beginning of 30 days of sustainable food events, including cooking demonstrations, canning and pickling classes, and culinary and farm tours. Each week has a theme: Jan. 17-23 is devoted to events around coffee and chocolate; Jan. 24-30 features preserves and cheeses; Jan. 31-Feb. 6 charcuterie and pickles; Feb. 7-13 focuses on ethnic food and brewing events will be held in conjunction with the annual \u003ca href=\"http://www.sfbeerweek.org/\">San Francisco Beer Week\u003c/a>, Feb. 11-20.\u003c/p>\n\u003cp>Most events require advance tickets though many are free. For a complete schedule visit \u003ca href=\"http://goodfoodmonth.org/\">goodfoodmonth.org\u003c/a>.\u003c/p>\n\u003cp>Back to the beginning. \"It's good food month every second of every day in the Bay Area,\" agrees Lisa Rogovin, an epicurean concierge whose culinary tours \u003ca href=\"http://inthekitchenwithlisa.com/\">In the Kitchen with Lisa \u003c/a>are featured on the Good Food Month schedule. \u003cem>(Full disclosure: I lead some of these tours.)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"But locals may not frequent some of the stops on, say, our Mission Tour, such as \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>, \u003ca href=\"http://www.lavictoriabakery.com/La_Victoria_Bakery/La_Victoria.html\">La Victoria Bakery\u003c/a>, and \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, or have no idea about these businesses' back stories,\" she explains. \"Personally, what I like about the Good Food program is that it introduces me to noted national brands that live and breath the same local, seasonal, sustainable mantra as do many of the artisans in our backyard.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Update: A list of all last night's winners and their profiles can be found at \u003ca href=\"http://www.goodfoodawards.org/the-awards/winners/\">Good Food Awards\u003c/a>.\u003cbr>\n\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Year's Resolutions: Eat Well, Cook Better, Do Good",
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"content": "\u003cp>One of the things that makes the Bay Area such an irresistibly lovely place to live is that, by and large, we're a buoyant lot. Let those on the other coast stomp slushily to the treadmill this morning to suffer for all their bacon-and-eggnog holiday excess. We'll be out here in the Pacific sunshine, picking Meyer lemons to squeeze into our green tea and visualizing abundance--not necessarily around our midriffs, but in our lives and others'. \u003c/p>\n\u003cp>Too often, it seems, gastronomic New Year's resolutions are all about \"don'ts\"--\u003cem>don't\u003c/em> love the deep-dish at \u003ca href=\"http://www.littlestarpizza.com\">Little Star\u003c/a> or the bacon cheeseburger at \u003ca href=\"http://www.marlowesf.com\">Marlowe\u003c/a> so much; \u003cem>don't\u003c/em> demolish half a loaf of \u003ca href=\"http://www.outerlandssf.com\">Outerlands'\u003c/a> bread in one sitting unless you've walked from Russian Hill and back to get it; \u003cem>don't\u003c/em> spend more at \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> than you put in your savings account every month. \u003c/p>\n\u003cp>Instead of focusing on cutting things out (like the freebie salumi at \u003ca href=\"http://www.dopoadesso.com\">Adesso's\u003c/a> twice-daily aperitivi hour or the chocolate egg creams at \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/sidekick_cowgirl_creamery_ferry_building.php\">Sidekick\u003c/a> in the Ferry Building, to name just a few of my own local pleasures) this year, why not focus on adding things in? Things that are fun, things that last, things that do good for your community and for the beautiful and winter-greened land we all call home.\u003c/p>\n\u003cp>\u003cstrong>This year, why not resolve to:\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/murals-compost500.jpg\" alt=\"murals and compost\" title=\"murals and compost\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20853\">\u003cbr>\n\u003cem>Mural and compost at Free Farm\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Get Dirty, Grow Locally\u003c/strong>\u003c/p>\n\u003cp>A community garden plot is a great place to start, but why not share your labor and get to know your neighbors? Volunteer at one of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/\">numerous urban farms\u003c/a> that have sprung up around the Bay Area. Willing hands are always needed, especially in the cold, rainy, tomato-less months. And not all the jobs require heavy lifting or complete mobility; I've spend many afternoons poking seeds into flats, transplanting seedlings, and making signs. \u003c/p>\n\u003cp>Dig, dine, and dance! Sign up for the monthly newsletter from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>. The country outpost of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Mission Pie\u003c/a>, this small farm is located down the coast in Davenport, just north of Santa Cruz. On the 3rd Saturday of each month, the ranch hosts a community workday, followed by a potluck supper and a barn dance with a caller. \u003c/p>\n\u003cp>A fun outing for families is Marin Organic's Monday afternoon \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/08/the-glean-team/\">Glean Team\u003c/a>. Each week, a different organic farm in Marin lets locals pick through their already-harvested fields for not-quite-as-pretty (but just as delicious) produce. The boxes of fresh, local veggies are distributed directly to schools in Marin. Afterward, gleaners can pick a round for themselves. (You'd be surprised what kids will eat when they've picked it themselves--especially if they've gotten good & muddy in the process.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/strawberry-jam500.jpg\" alt=\"strawberry jam\" title=\"strawberry jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20854\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can It, Brine It, Carve It\u003c/strong>\u003c/p>\n\u003cp>Would-be urban homesteaders have a lot of choices these days. Longing to swap out the Heinz's for your own homemade ketchup and pickles? Then the folks at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> have a workshop for you. (And for the truly serious among you, there's \"Advanced Jam,\" prerequisite required.)\u003c/p>\n\u003cp>Charmed by winter's citrus, but afraid of ending up with sticky clementine soup or Meyer-lemon jello blocks? Put yourself in the knowledgeable hands of \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">June Taylor\u003c/a>, the British-born queen of marmalades. No one in the Bay Area takes fruit work as seriously (or finds it as fascinating) as Taylor does. At $200 per person, her small, hands-on classes are pricey, but her intelligent, carefully structured how-tos will forever take the guesswork out of your canning.\u003c/p>\n\u003cp>Prefer salami to jellies? The nose-to-tail classes in butchery and meat preservation at \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> will expose your sexy inner butcher. Get on their mailing list to sign up for a class; they sell out fast. (Classes are offered in both their Napa and their Hayes Valley locations.)\u003c/p>\n\u003cp>In Bernal Heights, \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's\u003c/a> offers monthly \"Butchery for Adults\" and \"Advanced Butchery\" classes, as well as classes in trussing, carving, and curing. \u003c/p>\n\u003cp>\u003cstrong>...Then Talk About It\u003c/strong>\u003c/p>\n\u003cp>What do we talk about when we talk about food? Everything from the eco-sustainability of small-scale meat production to the history of heirloom apples has become food for thought lately. If you're curious as to what the Bay Area's farmers, writers, makers and thinkers are thinking about, check out the calendars at \u003ca href=\"http://civileats.com/category/take-action/kitchen-table-talks-take-action/\">Kitchen Table Talks\u003c/a> and \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>. Both offer an intriguing roster of thought-provoking events, talks, and panel discussions. \u003c/p>\n\u003cp>At \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, performances, artists' presentations, and gallery talks are often preceded by a communal meal in the old mess hall. Sometimes, however, the meal itself is the event, as local or visiting artists and chefs come together to get inspired by the palette of the windswept, (supposedly) ghost-ridden landscape of the Marin Headlands, using mostly local and mostly organic produce, meats, and fish as their medium. Have more time than money? \u003ca href=\"http://www.headlands.org/article.asp?key=32\">Volunteers\u003c/a> are often needed to help in the kitchen, set up, serve, and clean up. \u003c/p>\n\u003cp>Elsewhere in Marin, the \u003ca href=\"http://www.malt.org/help/volunteer.php\">Marin Agricultural Land Trust (MALT)\u003c/a>, which works to preserve farmland in Marin while educating the public about conservation, is currently accepting volunteers for its two training sessions in January and February. The training will include trips to farmers, ranchers, and dairy farmers in the area. \u003c/p>\n\u003cp>\u003cstrong>...And Give Back\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The holidays may be over, but the need at local food banks, soup kitchens, and food pantries remains just as strong. Find out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/26/your-quick-guide-to-holiday-volunteering-in-the-bay-area/\">when, where, and how to help\u003c/a>, now that the Thanksgiving-to-Christmas volunteer crush has subsided. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the things that makes the Bay Area such an irresistibly lovely place to live is that, by and large, we're a buoyant lot. Let those on the other coast stomp slushily to the treadmill this morning to suffer for all their bacon-and-eggnog holiday excess. We'll be out here in the Pacific sunshine, picking Meyer lemons to squeeze into our green tea and visualizing abundance--not necessarily around our midriffs, but in our lives and others'. \u003c/p>\n\u003cp>Too often, it seems, gastronomic New Year's resolutions are all about \"don'ts\"--\u003cem>don't\u003c/em> love the deep-dish at \u003ca href=\"http://www.littlestarpizza.com\">Little Star\u003c/a> or the bacon cheeseburger at \u003ca href=\"http://www.marlowesf.com\">Marlowe\u003c/a> so much; \u003cem>don't\u003c/em> demolish half a loaf of \u003ca href=\"http://www.outerlandssf.com\">Outerlands'\u003c/a> bread in one sitting unless you've walked from Russian Hill and back to get it; \u003cem>don't\u003c/em> spend more at \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> than you put in your savings account every month. \u003c/p>\n\u003cp>Instead of focusing on cutting things out (like the freebie salumi at \u003ca href=\"http://www.dopoadesso.com\">Adesso's\u003c/a> twice-daily aperitivi hour or the chocolate egg creams at \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/sidekick_cowgirl_creamery_ferry_building.php\">Sidekick\u003c/a> in the Ferry Building, to name just a few of my own local pleasures) this year, why not focus on adding things in? Things that are fun, things that last, things that do good for your community and for the beautiful and winter-greened land we all call home.\u003c/p>\n\u003cp>\u003cstrong>This year, why not resolve to:\u003c/strong> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/murals-compost500.jpg\" alt=\"murals and compost\" title=\"murals and compost\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20853\">\u003cbr>\n\u003cem>Mural and compost at Free Farm\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Get Dirty, Grow Locally\u003c/strong>\u003c/p>\n\u003cp>A community garden plot is a great place to start, but why not share your labor and get to know your neighbors? Volunteer at one of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/02/urban-farming-getting-dirty-eating-local/\">numerous urban farms\u003c/a> that have sprung up around the Bay Area. Willing hands are always needed, especially in the cold, rainy, tomato-less months. And not all the jobs require heavy lifting or complete mobility; I've spend many afternoons poking seeds into flats, transplanting seedlings, and making signs. \u003c/p>\n\u003cp>Dig, dine, and dance! Sign up for the monthly newsletter from \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>. The country outpost of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Mission Pie\u003c/a>, this small farm is located down the coast in Davenport, just north of Santa Cruz. On the 3rd Saturday of each month, the ranch hosts a community workday, followed by a potluck supper and a barn dance with a caller. \u003c/p>\n\u003cp>A fun outing for families is Marin Organic's Monday afternoon \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/08/the-glean-team/\">Glean Team\u003c/a>. Each week, a different organic farm in Marin lets locals pick through their already-harvested fields for not-quite-as-pretty (but just as delicious) produce. The boxes of fresh, local veggies are distributed directly to schools in Marin. Afterward, gleaners can pick a round for themselves. (You'd be surprised what kids will eat when they've picked it themselves--especially if they've gotten good & muddy in the process.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/strawberry-jam500.jpg\" alt=\"strawberry jam\" title=\"strawberry jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20854\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can It, Brine It, Carve It\u003c/strong>\u003c/p>\n\u003cp>Would-be urban homesteaders have a lot of choices these days. Longing to swap out the Heinz's for your own homemade ketchup and pickles? Then the folks at \u003ca href=\"http://www.happygirlkitchen.com\">Happy Girl Kitchen\u003c/a> have a workshop for you. (And for the truly serious among you, there's \"Advanced Jam,\" prerequisite required.)\u003c/p>\n\u003cp>Charmed by winter's citrus, but afraid of ending up with sticky clementine soup or Meyer-lemon jello blocks? Put yourself in the knowledgeable hands of \u003ca href=\"http://www.junetaylorjams.com/events/events.htm\">June Taylor\u003c/a>, the British-born queen of marmalades. No one in the Bay Area takes fruit work as seriously (or finds it as fascinating) as Taylor does. At $200 per person, her small, hands-on classes are pricey, but her intelligent, carefully structured how-tos will forever take the guesswork out of your canning.\u003c/p>\n\u003cp>Prefer salami to jellies? The nose-to-tail classes in butchery and meat preservation at \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> will expose your sexy inner butcher. Get on their mailing list to sign up for a class; they sell out fast. (Classes are offered in both their Napa and their Hayes Valley locations.)\u003c/p>\n\u003cp>In Bernal Heights, \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's\u003c/a> offers monthly \"Butchery for Adults\" and \"Advanced Butchery\" classes, as well as classes in trussing, carving, and curing. \u003c/p>\n\u003cp>\u003cstrong>...Then Talk About It\u003c/strong>\u003c/p>\n\u003cp>What do we talk about when we talk about food? Everything from the eco-sustainability of small-scale meat production to the history of heirloom apples has become food for thought lately. If you're curious as to what the Bay Area's farmers, writers, makers and thinkers are thinking about, check out the calendars at \u003ca href=\"http://civileats.com/category/take-action/kitchen-table-talks-take-action/\">Kitchen Table Talks\u003c/a> and \u003ca href=\"http://www.18reasons.org\">18 Reasons\u003c/a>. Both offer an intriguing roster of thought-provoking events, talks, and panel discussions. \u003c/p>\n\u003cp>At \u003ca href=\"http://www.headlands.org/index.asp?flashok=true\">Headlands Center for the Arts\u003c/a>, performances, artists' presentations, and gallery talks are often preceded by a communal meal in the old mess hall. Sometimes, however, the meal itself is the event, as local or visiting artists and chefs come together to get inspired by the palette of the windswept, (supposedly) ghost-ridden landscape of the Marin Headlands, using mostly local and mostly organic produce, meats, and fish as their medium. Have more time than money? \u003ca href=\"http://www.headlands.org/article.asp?key=32\">Volunteers\u003c/a> are often needed to help in the kitchen, set up, serve, and clean up. \u003c/p>\n\u003cp>Elsewhere in Marin, the \u003ca href=\"http://www.malt.org/help/volunteer.php\">Marin Agricultural Land Trust (MALT)\u003c/a>, which works to preserve farmland in Marin while educating the public about conservation, is currently accepting volunteers for its two training sessions in January and February. The training will include trips to farmers, ranchers, and dairy farmers in the area. \u003c/p>\n\u003cp>\u003cstrong>...And Give Back\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The holidays may be over, but the need at local food banks, soup kitchens, and food pantries remains just as strong. Find out \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/26/your-quick-guide-to-holiday-volunteering-in-the-bay-area/\">when, where, and how to help\u003c/a>, now that the Thanksgiving-to-Christmas volunteer crush has subsided. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farm.together.now_.cover-new.jpg\" alt=\"Farm Together Now book cover\" title=\"Farm Together Now book cover\" width=\"240\" height=\"314\" class=\"alignleft size-full wp-image-20079\">\u003c/a>Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind.\u003c/p>\n\u003cp>Earlier this year saw the release of \u003cem>\u003ca href=\"http://www.farmerjane.org\">Farmer Jane\u003c/a>\u003c/em>, East Bay author Temra Costa's take on female farmers and the role they play in the emerging food movement. That book was followed by \u003cem>\u003ca href=\"http://www.growingroots.info/\">Growing Roots\u003c/a>: The New Generation of Sustainable Farmers, Cooks, and Food Activists\u003c/em> by Katherine Leiner, who crisscrossed the country to meet cheese mongers, mushroom foragers, and beekeepers, and shares their stories and recipes in an anthology collection.\u003c/p>\n\u003cp>Now comes the home-grown \u003cem>\u003ca href=\"http://farmtogethernow.org/\">Farm Together Now\u003c/a>: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by \u003ca href=\"http://futurefarmers.com/\">Amy Franceschini\u003c/a> and \u003ca href=\"http://miscprojects.com\">Daniel Tucker\u003c/a> (Chronicle Books, hardcover \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">$27.50\u003c/a>).\u003c/p>\n\u003cp>Tucker calls Chicago home, but folks may know San Franciscan Franceschini for her role in the city's \u003ca href=\"http://futurefarmers.com/victorygardens/\">Victory Gardens\u003c/a> project. A member of the artist collaborative \u003ca href=\"http://www.futurefarmers.com/\">Future Farmers\u003c/a>, Franceschini was approached by Chronicle to, well, chronicle a crucial time in the nascent alternative farming movement.\u003c/p>\n\u003cp>In the summer of 2009, Franceschini, Tucker and San Francisco-based photographer \u003ca href=\"http://www.annehamersky.com/\">Anne Hamersky\u003c/a> took separate road trips around the country, and logged thousands of miles and hundreds of hours of face time with farmers. This book is the result, a portrait of 20 farms that gives readers a sense of the challenges faced by people pursuing an alternative food system to conventional Big Ag.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The guide, which takes a Q&A interview format, gives immediate voice to a diverse range of farmers and food activists.\u003c/p>\n\u003cp>Close to home we meet Willow Rosenthal and Barbar Finnin of Oakland's \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, an urban farm, backyard gardening, and farm stand project in one of Oakland's most food-challenged areas. \u003cem>Farm Together Now\u003c/em> was completed before City Slicker received a massive $4 million dollars in state bond funds to expand their works, a poignant coda to their story, which documents the real hardship of making change in communities with scant funds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.sign300.jpg\" alt=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" title=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-20083\">\u003cbr>\n\u003cem>Adelle Martin readies the lettuce for the City Slicker sliding scale market table where customers decide if they are a \"Free Spirit,\" \"Just Getting By,\" or a \"SugarMama/Daddy\" and pay accordingly.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.cityslickers500.jpg\" alt=\"Barbara Ann Christian harvests strawberries from a City Slicker Farms project.\" title=\"Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20080\">\u003cbr>\n\u003cem>Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.deliverytrike500.jpg\" alt=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" title=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20081\">\u003cbr>\n\u003cem>Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\u003c/em>\u003c/p>\n\u003cp>We also hear from the people who run \u003ca href=\"http://www.freewheelinfarm.com/home.html\">Freewheelin' Farm\u003c/a> in Santa Cruz, an organic fruit and vegetable producer focused on conservation measures. To that end, farmers Kirstin Yogg, Amy Courtney, and Darryl Wong deliver \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) shares by bicycle and trailer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.freewheelinfarm500.jpg\" alt=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" title=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20082\">\u003cbr>\n\u003cem>Farmer Darryl Wong of Freewheelin' Farm washes arugula.\u003c/em>\u003c/p>\n\u003cp>Franceschini notes that while there's a growing band of young, modern agrarians in the U.S., there's also a massive collapse in small ag and the knowledge inherent in small-scale farming.\u003c/p>\n\u003cblockquote>\u003cp>\"My hope with this book is that people take away a sense of urgency and a willingness to support local farmers and get involved intimately with the producers of the food we eat,\" says the artist and designer. \"I also hope the examples in the book reveal the true cost of food: social, material, and mental.\"\u003c/p>\u003c/blockquote>\n\u003cp>Pressed for a thumbnail sketch of sustainable ag, \u003ca href=\"http://asmp.org/articles/best-2010-hamersky.html\">photog Hamersky\u003c/a> adds:\u003c/p>\n\u003cblockquote>\u003cp> \"It runs the gamut from window box basil to chickens raised by urbanites on squatted land to biodynamic large-scale production farms that feed thousands of families.\" Why now? \"We've latched on to this movement for many reasons: safer ecology, personal health, deeper community, simpler economy, and plain old deliciousness.\"\u003c/p>\u003c/blockquote>\n\u003cp>Hamersky feels that some of the most interesting stories in \u003cem>Farm Together Now\u003c/em> come from folks whose families have been conventional farmers for generations who have now embraced sustainable methods of food production, lived and worked on both sides of the issue, and have a lot of wisdom to impart. These trailblazers, she notes, are often living in very conservative communities across the road from lifelong neighbors who don't easily trust new work methods.\u003c/p>\n\u003cp>City dwellers, she says, may be surprised at the sophisticated, progressive farm philosophies and business models created in the middle of \"nowhere.\" Learn more from Franceschini and Hamersky at their upcoming book launch.\u003c/p>\n\u003cp>\u003cstrong>Event Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">Farm Together Now Book Release Party\u003c/a>\u003cbr>\nTuesday, December 21, 2010\u003cbr>\n8:00-10:00 p.m.\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">The Green Arcade\u003c/a>\u003cbr>\n1380 Market Street (at Gough), San Francisco\u003cbr>\nLive music by \u003ca href=\"http://evieladin.com/\">Evie Ladin\u003c/a> and \u003ca href=\"http://ericandsuzy.com\">Suzy Thompson\u003c/a>.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Full disclosure: Hamersky is a professional colleague and long-time friend.]\u003c/em>\u003c/p>\n\n",
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"excerpt": "Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind. Now comes the home-grown \u003cem>Farm Together Now: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by Amy Franceschini and Daniel Tucker. There will be a book release party in San Francisco Tuesday, December 21st.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farm.together.now_.cover-new.jpg\" alt=\"Farm Together Now book cover\" title=\"Farm Together Now book cover\" width=\"240\" height=\"314\" class=\"alignleft size-full wp-image-20079\">\u003c/a>Given the growing interest in small-scale sustainable agriculture and the people who run these farms, it should come as no surprise that books on the subject aren't far behind.\u003c/p>\n\u003cp>Earlier this year saw the release of \u003cem>\u003ca href=\"http://www.farmerjane.org\">Farmer Jane\u003c/a>\u003c/em>, East Bay author Temra Costa's take on female farmers and the role they play in the emerging food movement. That book was followed by \u003cem>\u003ca href=\"http://www.growingroots.info/\">Growing Roots\u003c/a>: The New Generation of Sustainable Farmers, Cooks, and Food Activists\u003c/em> by Katherine Leiner, who crisscrossed the country to meet cheese mongers, mushroom foragers, and beekeepers, and shares their stories and recipes in an anthology collection.\u003c/p>\n\u003cp>Now comes the home-grown \u003cem>\u003ca href=\"http://farmtogethernow.org/\">Farm Together Now\u003c/a>: A Portrait of People, Places, and Ideas for a New Food Movement\u003c/em> by \u003ca href=\"http://futurefarmers.com/\">Amy Franceschini\u003c/a> and \u003ca href=\"http://miscprojects.com\">Daniel Tucker\u003c/a> (Chronicle Books, hardcover \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8918/\">$27.50\u003c/a>).\u003c/p>\n\u003cp>Tucker calls Chicago home, but folks may know San Franciscan Franceschini for her role in the city's \u003ca href=\"http://futurefarmers.com/victorygardens/\">Victory Gardens\u003c/a> project. A member of the artist collaborative \u003ca href=\"http://www.futurefarmers.com/\">Future Farmers\u003c/a>, Franceschini was approached by Chronicle to, well, chronicle a crucial time in the nascent alternative farming movement.\u003c/p>\n\u003cp>In the summer of 2009, Franceschini, Tucker and San Francisco-based photographer \u003ca href=\"http://www.annehamersky.com/\">Anne Hamersky\u003c/a> took separate road trips around the country, and logged thousands of miles and hundreds of hours of face time with farmers. This book is the result, a portrait of 20 farms that gives readers a sense of the challenges faced by people pursuing an alternative food system to conventional Big Ag.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The guide, which takes a Q&A interview format, gives immediate voice to a diverse range of farmers and food activists.\u003c/p>\n\u003cp>Close to home we meet Willow Rosenthal and Barbar Finnin of Oakland's \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a>, an urban farm, backyard gardening, and farm stand project in one of Oakland's most food-challenged areas. \u003cem>Farm Together Now\u003c/em> was completed before City Slicker received a massive $4 million dollars in state bond funds to expand their works, a poignant coda to their story, which documents the real hardship of making change in communities with scant funds.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.sign300.jpg\" alt=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" title=\"Adelle Martin readies the lettuce for the City Slicker sliding scale market table\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-20083\">\u003cbr>\n\u003cem>Adelle Martin readies the lettuce for the City Slicker sliding scale market table where customers decide if they are a \"Free Spirit,\" \"Just Getting By,\" or a \"SugarMama/Daddy\" and pay accordingly.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.cityslickers500.jpg\" alt=\"Barbara Ann Christian harvests strawberries from a City Slicker Farms project.\" title=\"Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20080\">\u003cbr>\n\u003cem>Barbar Ann Christian harvests strawberries from a City Slicker Farms project.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.deliverytrike500.jpg\" alt=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" title=\"Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-20081\">\u003cbr>\n\u003cem>Jamori Kelly (left) and Ja'mar Brown (right) pose with a City Slickers Farm delivery trike.\u003c/em>\u003c/p>\n\u003cp>We also hear from the people who run \u003ca href=\"http://www.freewheelinfarm.com/home.html\">Freewheelin' Farm\u003c/a> in Santa Cruz, an organic fruit and vegetable producer focused on conservation measures. To that end, farmers Kirstin Yogg, Amy Courtney, and Darryl Wong deliver \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community-supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) shares by bicycle and trailer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/farmtogethernow.freewheelinfarm500.jpg\" alt=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" title=\"Farmer Darryl Wong of Freewheelin Farm washes arugula.\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-20082\">\u003cbr>\n\u003cem>Farmer Darryl Wong of Freewheelin' Farm washes arugula.\u003c/em>\u003c/p>\n\u003cp>Franceschini notes that while there's a growing band of young, modern agrarians in the U.S., there's also a massive collapse in small ag and the knowledge inherent in small-scale farming.\u003c/p>\n\u003cblockquote>\u003cp>\"My hope with this book is that people take away a sense of urgency and a willingness to support local farmers and get involved intimately with the producers of the food we eat,\" says the artist and designer. \"I also hope the examples in the book reveal the true cost of food: social, material, and mental.\"\u003c/p>\u003c/blockquote>\n\u003cp>Pressed for a thumbnail sketch of sustainable ag, \u003ca href=\"http://asmp.org/articles/best-2010-hamersky.html\">photog Hamersky\u003c/a> adds:\u003c/p>\n\u003cblockquote>\u003cp> \"It runs the gamut from window box basil to chickens raised by urbanites on squatted land to biodynamic large-scale production farms that feed thousands of families.\" Why now? \"We've latched on to this movement for many reasons: safer ecology, personal health, deeper community, simpler economy, and plain old deliciousness.\"\u003c/p>\u003c/blockquote>\n\u003cp>Hamersky feels that some of the most interesting stories in \u003cem>Farm Together Now\u003c/em> come from folks whose families have been conventional farmers for generations who have now embraced sustainable methods of food production, lived and worked on both sides of the issue, and have a lot of wisdom to impart. These trailblazers, she notes, are often living in very conservative communities across the road from lifelong neighbors who don't easily trust new work methods.\u003c/p>\n\u003cp>City dwellers, she says, may be surprised at the sophisticated, progressive farm philosophies and business models created in the middle of \"nowhere.\" Learn more from Franceschini and Hamersky at their upcoming book launch.\u003c/p>\n\u003cp>\u003cstrong>Event Info:\u003c/strong>\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">Farm Together Now Book Release Party\u003c/a>\u003cbr>\nTuesday, December 21, 2010\u003cbr>\n8:00-10:00 p.m.\u003cbr>\n\u003ca href=\"http://thegreenarcade.com\">The Green Arcade\u003c/a>\u003cbr>\n1380 Market Street (at Gough), San Francisco\u003cbr>\nLive music by \u003ca href=\"http://evieladin.com/\">Evie Ladin\u003c/a> and \u003ca href=\"http://ericandsuzy.com\">Suzy Thompson\u003c/a>.\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/I5vgGokOk-Q?fs=1&hl=en_US\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>[Full disclosure: Hamersky is a professional colleague and long-time friend.]\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157624611232071%2F&set_id=72157624611232071&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\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/24/2010/08/outsidelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/outsidelands500.jpg\" alt=\"Outside Lands 2010 - Furthur on stage\" title=\"Outside Lands 2010 - Furthur on stage\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-16303\">\u003c/a>\u003cbr>\n\u003cem>Furthur playing at the Lands End Stage Saturday evening\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a> festival that took place in San Francisco's Golden Gate Park August 14th and 15th was dedicated to integrating local food, wine, music, and art to create two days of entertainment, indulgence and education. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/taste/\">A Taste of the Bay Area\u003c/a>, \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/festival/greening.php\">Eco Lands\u003c/a> provided festival goers with the opportunity to experience quality food from Bay Area restaurants, California wines from some obscure local wineries, and lessons on urban farming and sustainability...all in between \u003ca href=\"http://myscheduler.sfoutsidelands.com/outsidelands-2010-schedule.html\">music sets\u003c/a> that took place on four separate stages. \u003c/p>\n\u003cp>The area now known as Golden Gate Park used to be referred to as the \"\u003ca href=\"http://www.sfoutsidelands.com/ggp/index.php\">Outside Lands\u003c/a>\" back in the Gold Rush era, \"a great sand waste\" that was not legally part of the city of San Francisco until 1866. By 1860 the park had been transformed into a recreational space for citizens to enjoy. This festival reclaims the name and celebrates the social value that the park environment contributes to life in an urban area.\u003c/p>\n\u003cp>This slideshow features some of the festivities from Saturday August 14th. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Glean Team",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\" alt=\"gleaners\" title=\"gleaners\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15900\">\u003c/a>\u003c/p>\n\u003cp>Anyone who's ever browsed through the baskets of \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a> or \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a> knows what beautiful greens look like. Bunches of taut, brilliantly verdant kale and chard, each leaf perfectly ruffled or puckered, turgid and bright, rustling together crisp as taffeta or a new dollar bill. \u003c/p>\n\u003cp>Such perfection is no mean feat for an organic farm, where insidious leaf-miners and flea beetles (to name just two of a whole host of burrowing, munching hungry creatures who have a greedy lust for chard and arugula unmatched by even Alice Waters) can turn a row of gorgeous leaves into hole-punched eyelet overnight. Strong plants, good soil, a lot of attention, companion plantings that feed beneficial bugs--all these help. But so does accepting that your crop is always going to be on a bell curve, and not every leaf can be above average. \u003c/p>\n\u003cp>Of course, restaurant chefs (and the picky shoppers paying top dollar at Ferry Plaza) want perfection. Providing impeccable produce year after year has made the reputation of these local farms. But what happens to all the delectable but not-quite-gorgeous-enough stuff? \u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, it's showing up on the plates of those who need it most: active, hungry, growing kids. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n",
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"excerpt": "Every Monday, Marin Organic's Glean Team, an all-ages group of volunteers, meets up at a local farm. Their task is simple: go through already-harvested rows and pick the best of what's left. By the next day, this organic and local bounty will be on the plates of Marin kids in schools and camps all across the county. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gleaners500.jpg\" alt=\"gleaners\" title=\"gleaners\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15900\">\u003c/a>\u003c/p>\n\u003cp>Anyone who's ever browsed through the baskets of \u003ca href=\"http://www.starroutefarms.com/\">Star Route Farms\u003c/a> or \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch Farm\u003c/a> knows what beautiful greens look like. Bunches of taut, brilliantly verdant kale and chard, each leaf perfectly ruffled or puckered, turgid and bright, rustling together crisp as taffeta or a new dollar bill. \u003c/p>\n\u003cp>Such perfection is no mean feat for an organic farm, where insidious leaf-miners and flea beetles (to name just two of a whole host of burrowing, munching hungry creatures who have a greedy lust for chard and arugula unmatched by even Alice Waters) can turn a row of gorgeous leaves into hole-punched eyelet overnight. Strong plants, good soil, a lot of attention, companion plantings that feed beneficial bugs--all these help. But so does accepting that your crop is always going to be on a bell curve, and not every leaf can be above average. \u003c/p>\n\u003cp>Of course, restaurant chefs (and the picky shoppers paying top dollar at Ferry Plaza) want perfection. Providing impeccable produce year after year has made the reputation of these local farms. But what happens to all the delectable but not-quite-gorgeous-enough stuff? \u003c/p>\n\u003cp>Thanks to \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, it's showing up on the plates of those who need it most: active, hungry, growing kids. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Every Monday, Scott Davidson, Marin Organic's School Lunch and Gleaning Program Manager, meets up with an all-ages group of volunteers at a selected farm. The task is simple: go through rows that have already been harvested for sale, and pick the best of what's left. The produce is boxed, rinsed, and loaded onto Marin Organic's truck. Cooled overnight, it's delivered the next day to schools, camps, and/or after-school programs all over Marin, either for free or at very low cost. \u003c/p>\n\u003cp>Fresh, nutritious, locally-grown produce goes to the kitchen and turns into lunch--and because there's no cost to the farm, and very little cost in labor, participating schools actually save money, money that can then be spent on getting more healthy food to their students. \u003c/p>\n\u003cp>Anyone with a couple of hours free on a Monday afternoon can \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php\">join the Glean Team\u003c/a>. Sign up online or over the phone, and an email detailing the next week's location will be sent to you every Friday. Usually, the location flip-flops between Green Gulch and Star Route, with a few other farms making occasional appearances. \u003c/p>\n\u003cp>Wear a jacket and don't-mind-getting-muddy shoes, and bring a few tote and/or plastic bags for your post-gleaning haul. (After the gleaning is done, volunteers can go through the harvested section yet again and pick for themselves.) \u003c/p>\n\u003cp>Last Monday, we left a hot, sunny afternoon in Oakland for the cool, foggy twists of the Shoreline Highway, bumping down the eucalyptus-lined road to the Zen Center's Green Gulch Farm. As you might expect from a longtime Buddhist retreat cupped close to the ocean, the whole place is soaked in peace and abundantly quiet. The joy jumps out in color: ravishingly purple bursts of lavender, whorled-pink roses, black-red pincushion flowers, vermillion-tipped raspberry canes and espaliered apples and pears weighted with green-and-gold fruit. Yellow-spattered mustard plants gone to flower reach up six feet high over the broccoli and cabbage rows we've come to harvest.\u003c/p>\n\u003cp>These weed-laced rows are going to be mowed under tomorrow, Scott tells us. The biggest, fattest heads of broccoli and cauliflower have already been picked, but sharp eyes can find side shoots, mini-heads growing next to where the main stalk was broken off. These tender, bite-sized florets are gold to school-kitchen chefs, he tells us, easy to cook and easy to eat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15902\">\u003c/a>\u003c/p>\n\u003cp>We fan out down the rows. Everyone likes the hunt, especially the teenage boys in the crew. The leaves are huge and heavy, hiding the score, but underneath, the tender stalks snap easily and our recycled waxed-cardboard boxes fill up fast. We move onto small, loosely curled heads of cabbage, then over to red-veined plumes of ruby chard, puckery dino kale and curled Bloomsdale spinach. \u003c/p>\n\u003cp>We're mindful to take only the best-looking stuff, part of the education process of eating local and organic. Because it's being given away, it has to look better, even, than what's bought: No one, even a cash-strapped camp or school, wants to feel like a dumping ground for wormy charity carrots, no matter how much Vitamin A they might provide. It's not hard, however: there are still plenty of lovely greens left, enough to fill at least twenty-five or thirty boxes, if not more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/broccoli500a.jpg\" alt=\"broccoli\" title=\"broccoli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15904\">\u003c/a>\u003c/p>\n\u003cp>Scott points out the clumps of nettles growing in between the rows. This weed is probably the most nutritious thing growing on the farm (sellable for at least $6 a pound at a farmers' market) but the leaves will cause a brief, itchy sting if touched. They do leave their mark on my wrists and knees as I pick, but I don't mind: I've happily paid good money for nettle soup and nettle pasta at \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>. Tomorrow's breakfast will be emerald eggs, scrambled with sauteed nettles. (Once cooked, they're harmless and delicious, especially rich in B vitamins. Just wear gloves, or use tongs, when working with the raw item.)\u003c/p>\n\u003cp>By six o'clock, the boxes are neatly stacked in the truck. Now we can go over the rows one more time, picking for ourselves. Now I'm not so particular: holey chard, nettle tips, tiny volunteer beets and potatoes all go into my bag. We'll be living off this bounty for a few days at least, while back at the farm, the tractor will be turning under the last few roots and leaves, making room for a new planting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/greenpie500.jpg\" alt=\"Green Gulch Greens Pie\" title=\"Green Gulch Greens Pie\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15906\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Green Gulch Greens Pie \u003c/strong>\u003cbr>\nThis adaptable, calzone-like pie is inspired by Greek spanikopita. You could easily replace the yeast dough with six or seven sheets of defrosted phyllo dough, brushing melted butter between each sheet before filling and sealing. \u003c/p>\n\u003cp>Any mixture of reasonably tender greens will work here, including chard, spinach, orach, mustard, radish or turnip tops, lacinato (dino) kale, and beet greens. If you want to add in some tougher greens, like collards, kale, or broccoli leaves, be sure to shred them very finely so they'll cook as fast as the softer greens. A handful of strongly flavored greens, like arugula, parsley, or sorrel can be tossed in as an accent. \u003c/p>\n\u003cp>\u003cstrong>Makes 2 pies\u003c/strong>, enough to serve 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nFor dough:\u003cbr>\n1 1/2 tsp yeast (1/2 package)\u003cbr>\n3/4 cup lukewarm water\u003cbr>\n2 cups all-purpose white flour, or 1 cup white flour mixed with 1 cup whole wheat flour\u003cbr>\n1 tbsp cornmeal\u003cbr>\n1 tsp salt\u003cbr>\n1 tbsp olive oil\u003c/p>\n\u003cp>For filling:\u003cbr>\napproximately 10 cups shredded mixed greens\u003cbr>\n1 large onion, peeled and diced (about 1 cup)\u003cbr>\n4 cloves garlic, peeled and chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1/4 tsp freshly grated nutmeg, or to taste\u003cbr>\nJuice and grated rind of 1 lemon\u003cbr>\n2 oz. feta cheese, crumbled\u003cbr>\n1 oz. ricotta salata, crumbled\u003cbr>\nSalt, if needed\u003cbr>\n2 eggs\u003cbr>\n2 tbsp raw rice\u003cbr>\nEgg wash (optional): 1 egg yolk beaten with 1 tbsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make dough: Dissolve yeast in water and let sit for a few minutes. In a large bowl, stir together flour, cornmeal and salt. Pour in yeast mixture and olive oil. Stir to make a pliable dough. \u003c/p>\n\u003cp>2. On a lightly floured surface, knead dough for 5-8 minutes, until it feels springy and elastic. Rinse out bowl, coat lightly with olive oil, and return dough to the bowl, turning to coat with oil. \u003c/p>\n\u003cp>3. Cover bowl with a clean damp towel and let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down and divide dough in two.\u003c/p>\n\u003cp>4. While dough is rising, make filling: Place a large saute pan over medium-low heat. Add oil, then onions and garlic. Cook, stirring frequently, until onions are soft and translucent but not browned. \u003c/p>\n\u003cp>5. Add greens by the handful, stirring, until they collapse and cook down. (You make have to do this in batches, removing the already cooked greens to a separate bowl.) \u003c/p>\n\u003cp>6. When all the greens are cooked, add nutmeg, lemon juice and lemon rind, and crumbled cheeses. Let cool slightly, and taste for seasoning, adding salt if needed. Stir in rice and beaten eggs, and let sit for 15 minutes. \u003c/p>\n\u003cp>7. To assemble, preheat oven to 375F. Roll and stretch one dough ball into a long oval. Lightly grease a large rimmed baking sheet. Place dough on sheet. Cover half the oval with greens filling, leaving an inch-wide margin. Fold over remaining dough and pinch together to seal. Repeat with remaining portion of dough. \u003c/p>\n\u003cp>8. If desired, brush pies with egg wash. Bake for 45-50 minutes, until dough is firm and golden brown. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more information or to sign up with the Glean Team, go to \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic\u003c/a>. The next outing will be Monday, Aug. 9th, from 4-6pm at Star Route Farms in Bolinas. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marin Sun Farms Tour",
"title": "Marin Sun Farms Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\" alt=\"Dave Evans and chickens\" title=\"Dave Evans and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15629\">\u003c/a>\u003c/p>\n\u003cp>\"Look at that dung pile!\" said \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> owner Dave Evans enthusiastically, crouching next to a scratched-over cow pat criss-crossed with chicken tracks. What was a freshly deposited pile of manure yesterday is now almost indistinguishable from the trampled-down grasses around it. \u003c/p>\n\u003cp>And that's exactly Evans' point. It's a sharp contrast with a week-old manure pile we'd seen just a few minutes before, on a section of pasture not yet visited by the farm's mobile chicken trailers. That pile was stiffened and dry, peppered with tiny holes where fly eggs had hatched. But over here, the chickens had done their work, pecking the protein-rich fly larvae out of the heap of digested grasses and scratching the high-nitrogen waste into the soil to feed the grass that will feed the cows that will eventually become the burgers sold at the butcher shop down the road from the ranch. \u003c/p>\n\u003cp>It's a closed-circle grass-farming and ranching system, much like the one espoused by Joel Salatin, the farmer made famous by Michael Pollan's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>. Pollan's book, of course, was the one which pulled locavore living off the blogs and onto the bestseller list. \u003c/p>\n\u003cp>On a cool, foggy morning in July, a group of about 15 of us had gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Introducing himself, owner Dave Evans launched into a freewheeling oral history of the land where we're standing. It's a topic he knows well: his family has been working this land as dairy and cattle farmers for four generations, since his great-grandfather, once a dairy farmer in Switzerland, moved to California and began raising cattle in West Marin. \u003c/p>\n\u003cp>Damp, chilly, and fogbound much of the year, the rolling hills of the Point Reyes peninsula weren't worth much as farmland. But they were perfect for growing lush, green grass that stayed green for a lot longer than in the hot inland valleys. Cows raised on Point Reyes grass produced particularly good milk--and thanks to steamships that chugged from Drakes' Estero and Tomales Bay down into San Francisco (later replaced by refrigerated trucks), butter stamped \"PR\" quickly developed a reputation for superior freshness and quality. \u003c/p>\n\u003cp>Evans' family, like many others on the area's historic lettered system of dairy farms, continued as a dairy farmers until the mid-70s. Then, as milk prices dropped and the dairy industry began to consolidate, Evans' parents switched to beef cattle. Evans was born in 1972, on the original \"H\" ranch owned by his grandfather. \u003c/p>\n\u003cp>Now, the land is owned by the National Park Service, as part of the Point Reyes National Seashore established by President Kennedy in 1962. As an acknowledgment of the area's living history, a special pastoral zone was created as part of the federal mandate, allowing descendants of the area's original ranching families to continue to raise livestock. Evans and his relatives lease their land from the Park Service, abiding by an often-complex set of park rules.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\" alt=\"cows\" title=\"cows\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15631\">\u003c/a>\u003c/p>\n\u003cp>The end result? A herd of cows living on perhaps the most scenic pastureland in California, munching their way year-round through an assortment of native and perennial grasses and plants. They're followed by two different sets of chicken trailers: high, tarp-covered nesting boxes for the layers, and low, fenced-in hutches for the meat birds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15633\">\u003c/a>\u003c/p>\n\u003cp>The layers--a mixture of Barred Rocks, Ameraucanas, Brown and Gold Sexlinks, and Rhode Island Reds--are rovers. Watched over by one of the farm's brawny, blase guard dogs, the chickens wander freely in front of their mobile homes, gossiping, pecking, scratching, and wallowing, like a feathered bunch of middle schoolers during recess. The eggs they lay are collected daily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15635\">\u003c/a>\u003c/p>\n\u003cp>At dusk, the chickens retreat into the houses to roost, and the doors are locked against predators. The next day, the houses, perched on heavy wooden runners, are hooked up to a truck and moved to a fresh section of pasture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\" alt=\"meatbirds\" title=\"meatbirds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15637\">\u003c/a>\u003c/p>\n\u003cp>The meat birds, by contrast, don't have as much interest in the outside world. They prefer to clump together, eating a naturally omnivorous diet of grass, bugs, and grain and yes, fattening up remarkably fast. In just a few months, the birds go from downy yellow chicks peeping under the heat lamps of the brood houses to fully-grown white-feathered birds, ready for the table. \u003c/p>\n\u003cp>Running a successful livestock operation on the land where he was born and bred is a particular source of satisfaction for Evans. Graduating from Cal Poly with an agricultural business degree, he was already convinced that he knew the best place to work, and it wasn't going to be one of the huge CAFOs in Iowa that came recruiting at the school's job fairs. Instead, he went back to his family's land, working on his father's ranch, then branching out into a fencing company of his own. \u003c/p>\n\u003cp>Marin Sun started with a few dozen cows grazing on leased property in Nicasio. His initial goal? To market maybe 5 animals a year, exclusively grass-fed. Then Michael Pollan's New York Times Magazine article \"Power Steer\" happened, and millions of people were suddenly shocked by the brutal realities of life and death in the feedlot. \"We'd bought a $5 ad on \u003ca href=\"http://www.eatwild.com\">Eatwild\u003c/a>, the only marketing we were doing at the time. Pollan's article told people to go to Eatwild to find grass-fed beef, and that day our phone rang off the hook.\" The ensuing years, Evans admits, were a blur as the company and the cows grew.\u003c/p>\n\u003cp>Now, some 11 years later, Evans is raising his cattle and chickens back on the land where he grew up. Marin Sun cuts, ages, packages, and distributes all its own meat around the Bay Area, to restaurants, grocery stores, two of its own butcher shops (the company recently took over the butcher shop in the Rockridge Market Hall), and a 200+member meat CSA. Everything but the slaughtering (done at a facility in Petaluma) is done in-house, either in space rented at a warehouse along the waterfront in San Francisco or in a warren of small, white-walled rooms hidden behind the butcher shop and cafe in Point Reyes Station. Here, four men stand at a waist-high counter, breaking down primal cuts into retail-ready parts. \u003c/p>\n\u003cp>Walking into the refrigerated storage room, I was struck not just by the visceral reality of the meat--shelves labeled (and stocked) with goat heads, lamb legs, beef tongues--but by the clean, healthy look and smell of it all. Yes, the room smelled like meat, but it was a pleasing smell. These were animals that had had a healthy life, and it showed. You may not agree with raising or eating animals for food, but if it's going to be done, it should be done right, and here, it is. \u003c/p>\n\u003cp>Not all of Marin Sun's meat comes from Evans' own ranch. The realities of pasture-raising means that his own animals reach their finished weight only during a particular three-month window each year. \"No restaurant, no supermarket wants to deal with a producer who only has product 3 months out of the year,\" noted Evans.\u003c/p>\n\u003cp>The answer? Establishing a network of co-producers, ranchers working in a variety of local micro-climates who would raise their livestock on pasture according to Marin Sun protocols. The goats, for example, are raised by Evans' sister, so close by that his own guard dogs often trot over to do a little goat herding, just for fun. Other ranchers raise lamb and sheep, pigs, and cows. More meat raised by Marin Sun protocols means more humane ranching, and more ranchers able to make a living working sustainably. \u003c/p>\n\u003cp>All well and good, of course, but the proof rests with the plate. Just a few months ago, Marin Sun started serving lunches again at their butcher shop in Point Reyes Station. The menu is brief: three burgers, a couple of salads, and fries, plus beer, wine, and Blue Bottle coffee. You order off a chalkboard at the counter, pay, and then sit at one of the tables covered with (what else?) brown butcher paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\" alt=\"burgers and fries\" title=\"burgers and fries\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15627\">\u003c/a>\u003c/p>\n\u003cp>The day I visited, the options were a lamb burger topped with Pt Reyes Blue cheese, a beef burger with raw-milk cheddar and house-smoked bacon, and a goat burger topped with caramelized onions and goat cheese. We tried the lamb and the goat, and they were, quite simply, fantastic: juicy and pink inside, full of rich and meaty flavor and served with a fat half-pickle and a fluff of mixed greens. French fries, crisped in pork fat, are for serious meat-lovers only; while the texture is great (crisp outside, fluffed inside), the pork fat makes these some seriously heavyweight fries.\u003c/p>\n\u003cp>Perusing the meat cases after lunch, I picked out a plump half chicken breast. I felt that now I could read the life story of the chicken in my hand, from its arrival at the farm through its time in the brood houses, its life out in the pastures and then onto the table. I took it home, roasting it simply with lemon and garlic to juicy, brown-skinned perfection and a truly local taste. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The next Marin Sun Farms tours are scheduled for September 1st and September 22nd at 10 AM. To register and get more information, go to \u003ca href=\"http://www.marinsunfarms.com/about/farm_tours.html\">Marin Sun Farms\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "On a cool, foggy morning in July, a group of about 15 of us gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/davechix500.jpg\" alt=\"Dave Evans and chickens\" title=\"Dave Evans and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15629\">\u003c/a>\u003c/p>\n\u003cp>\"Look at that dung pile!\" said \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> owner Dave Evans enthusiastically, crouching next to a scratched-over cow pat criss-crossed with chicken tracks. What was a freshly deposited pile of manure yesterday is now almost indistinguishable from the trampled-down grasses around it. \u003c/p>\n\u003cp>And that's exactly Evans' point. It's a sharp contrast with a week-old manure pile we'd seen just a few minutes before, on a section of pasture not yet visited by the farm's mobile chicken trailers. That pile was stiffened and dry, peppered with tiny holes where fly eggs had hatched. But over here, the chickens had done their work, pecking the protein-rich fly larvae out of the heap of digested grasses and scratching the high-nitrogen waste into the soil to feed the grass that will feed the cows that will eventually become the burgers sold at the butcher shop down the road from the ranch. \u003c/p>\n\u003cp>It's a closed-circle grass-farming and ranching system, much like the one espoused by Joel Salatin, the farmer made famous by Michael Pollan's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143038583/kqedorg-20\">The Omnivore's Dilemma\u003c/a>. Pollan's book, of course, was the one which pulled locavore living off the blogs and onto the bestseller list. \u003c/p>\n\u003cp>On a cool, foggy morning in July, a group of about 15 of us had gathered in a gravel-scattered parking lot in front of the farm buildings for a combination talk and walk across the rolling acres that form the center of Marin Sun's network of sustainably-managed, pasture-raised livestock operations. The free tours are held once a month, usually from mid-spring through mid-fall, before the winter rains begin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Introducing himself, owner Dave Evans launched into a freewheeling oral history of the land where we're standing. It's a topic he knows well: his family has been working this land as dairy and cattle farmers for four generations, since his great-grandfather, once a dairy farmer in Switzerland, moved to California and began raising cattle in West Marin. \u003c/p>\n\u003cp>Damp, chilly, and fogbound much of the year, the rolling hills of the Point Reyes peninsula weren't worth much as farmland. But they were perfect for growing lush, green grass that stayed green for a lot longer than in the hot inland valleys. Cows raised on Point Reyes grass produced particularly good milk--and thanks to steamships that chugged from Drakes' Estero and Tomales Bay down into San Francisco (later replaced by refrigerated trucks), butter stamped \"PR\" quickly developed a reputation for superior freshness and quality. \u003c/p>\n\u003cp>Evans' family, like many others on the area's historic lettered system of dairy farms, continued as a dairy farmers until the mid-70s. Then, as milk prices dropped and the dairy industry began to consolidate, Evans' parents switched to beef cattle. Evans was born in 1972, on the original \"H\" ranch owned by his grandfather. \u003c/p>\n\u003cp>Now, the land is owned by the National Park Service, as part of the Point Reyes National Seashore established by President Kennedy in 1962. As an acknowledgment of the area's living history, a special pastoral zone was created as part of the federal mandate, allowing descendants of the area's original ranching families to continue to raise livestock. Evans and his relatives lease their land from the Park Service, abiding by an often-complex set of park rules.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cows500.jpg\" alt=\"cows\" title=\"cows\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15631\">\u003c/a>\u003c/p>\n\u003cp>The end result? A herd of cows living on perhaps the most scenic pastureland in California, munching their way year-round through an assortment of native and perennial grasses and plants. They're followed by two different sets of chicken trailers: high, tarp-covered nesting boxes for the layers, and low, fenced-in hutches for the meat birds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chickens500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15633\">\u003c/a>\u003c/p>\n\u003cp>The layers--a mixture of Barred Rocks, Ameraucanas, Brown and Gold Sexlinks, and Rhode Island Reds--are rovers. Watched over by one of the farm's brawny, blase guard dogs, the chickens wander freely in front of their mobile homes, gossiping, pecking, scratching, and wallowing, like a feathered bunch of middle schoolers during recess. The eggs they lay are collected daily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chicken-500.jpg\" alt=\"chickens\" title=\"chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15635\">\u003c/a>\u003c/p>\n\u003cp>At dusk, the chickens retreat into the houses to roost, and the doors are locked against predators. The next day, the houses, perched on heavy wooden runners, are hooked up to a truck and moved to a fresh section of pasture. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/meatbirds500.jpg\" alt=\"meatbirds\" title=\"meatbirds\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15637\">\u003c/a>\u003c/p>\n\u003cp>The meat birds, by contrast, don't have as much interest in the outside world. They prefer to clump together, eating a naturally omnivorous diet of grass, bugs, and grain and yes, fattening up remarkably fast. In just a few months, the birds go from downy yellow chicks peeping under the heat lamps of the brood houses to fully-grown white-feathered birds, ready for the table. \u003c/p>\n\u003cp>Running a successful livestock operation on the land where he was born and bred is a particular source of satisfaction for Evans. Graduating from Cal Poly with an agricultural business degree, he was already convinced that he knew the best place to work, and it wasn't going to be one of the huge CAFOs in Iowa that came recruiting at the school's job fairs. Instead, he went back to his family's land, working on his father's ranch, then branching out into a fencing company of his own. \u003c/p>\n\u003cp>Marin Sun started with a few dozen cows grazing on leased property in Nicasio. His initial goal? To market maybe 5 animals a year, exclusively grass-fed. Then Michael Pollan's New York Times Magazine article \"Power Steer\" happened, and millions of people were suddenly shocked by the brutal realities of life and death in the feedlot. \"We'd bought a $5 ad on \u003ca href=\"http://www.eatwild.com\">Eatwild\u003c/a>, the only marketing we were doing at the time. Pollan's article told people to go to Eatwild to find grass-fed beef, and that day our phone rang off the hook.\" The ensuing years, Evans admits, were a blur as the company and the cows grew.\u003c/p>\n\u003cp>Now, some 11 years later, Evans is raising his cattle and chickens back on the land where he grew up. Marin Sun cuts, ages, packages, and distributes all its own meat around the Bay Area, to restaurants, grocery stores, two of its own butcher shops (the company recently took over the butcher shop in the Rockridge Market Hall), and a 200+member meat CSA. Everything but the slaughtering (done at a facility in Petaluma) is done in-house, either in space rented at a warehouse along the waterfront in San Francisco or in a warren of small, white-walled rooms hidden behind the butcher shop and cafe in Point Reyes Station. Here, four men stand at a waist-high counter, breaking down primal cuts into retail-ready parts. \u003c/p>\n\u003cp>Walking into the refrigerated storage room, I was struck not just by the visceral reality of the meat--shelves labeled (and stocked) with goat heads, lamb legs, beef tongues--but by the clean, healthy look and smell of it all. Yes, the room smelled like meat, but it was a pleasing smell. These were animals that had had a healthy life, and it showed. You may not agree with raising or eating animals for food, but if it's going to be done, it should be done right, and here, it is. \u003c/p>\n\u003cp>Not all of Marin Sun's meat comes from Evans' own ranch. The realities of pasture-raising means that his own animals reach their finished weight only during a particular three-month window each year. \"No restaurant, no supermarket wants to deal with a producer who only has product 3 months out of the year,\" noted Evans.\u003c/p>\n\u003cp>The answer? Establishing a network of co-producers, ranchers working in a variety of local micro-climates who would raise their livestock on pasture according to Marin Sun protocols. The goats, for example, are raised by Evans' sister, so close by that his own guard dogs often trot over to do a little goat herding, just for fun. Other ranchers raise lamb and sheep, pigs, and cows. More meat raised by Marin Sun protocols means more humane ranching, and more ranchers able to make a living working sustainably. \u003c/p>\n\u003cp>All well and good, of course, but the proof rests with the plate. Just a few months ago, Marin Sun started serving lunches again at their butcher shop in Point Reyes Station. The menu is brief: three burgers, a couple of salads, and fries, plus beer, wine, and Blue Bottle coffee. You order off a chalkboard at the counter, pay, and then sit at one of the tables covered with (what else?) brown butcher paper. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/burgers500.jpg\" alt=\"burgers and fries\" title=\"burgers and fries\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15627\">\u003c/a>\u003c/p>\n\u003cp>The day I visited, the options were a lamb burger topped with Pt Reyes Blue cheese, a beef burger with raw-milk cheddar and house-smoked bacon, and a goat burger topped with caramelized onions and goat cheese. We tried the lamb and the goat, and they were, quite simply, fantastic: juicy and pink inside, full of rich and meaty flavor and served with a fat half-pickle and a fluff of mixed greens. French fries, crisped in pork fat, are for serious meat-lovers only; while the texture is great (crisp outside, fluffed inside), the pork fat makes these some seriously heavyweight fries.\u003c/p>\n\u003cp>Perusing the meat cases after lunch, I picked out a plump half chicken breast. I felt that now I could read the life story of the chicken in my hand, from its arrival at the farm through its time in the brood houses, its life out in the pastures and then onto the table. I took it home, roasting it simply with lemon and garlic to juicy, brown-skinned perfection and a truly local taste. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The next Marin Sun Farms tours are scheduled for September 1st and September 22nd at 10 AM. To register and get more information, go to \u003ca href=\"http://www.marinsunfarms.com/about/farm_tours.html\">Marin Sun Farms\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Death of the Bees",
"title": "Death of the Bees",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/seedholders/4821590679/in/set-72157624442410811/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-crime500.jpg\" alt=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" title=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15393\">\u003c/a>\u003cbr>\n\u003cem>Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\u003c/em>\u003c/p>\n\u003cp>What do you do when someone willfully destroys hundreds of thousands of hard-working, plant-pollinating, food-making creatures? Creatures that you'd raised and nurtured yourself in your backyard, then brought over to live in a community growing space, where they would be a living educational installation, a buzzing, honey-making science lesson for anyone curious about the very useful life cycle of the domestic honeybee? \u003c/p>\n\u003cp>At San Francisco's \u003ca href=\"http://www.hayesvalleyfarm.com\">Hayes Valley Farm\u003c/a>, where earlier this week an unknown person purposefully sprayed pesticide into the entrance holes of the farm's two beehives, the deliberate destruction of so many healthy, thriving bees was a particular blow to the hives' manager, Karen Peteros. \u003c/p>\n\u003cp>Peteros, a former president of the San Francisco Beekeepers' Association, recently co-founded \u003ca href=\"http://www.sfbeecause.org\">SF Bee-Cause\u003c/a>, a non-profit organization geared towards charitable, educational work with bees. (Her partner in the venture is Cameo Wood, founder of \u003ca href=\"http://www.hmsbeekeeper.com\"> Her Majesty's Secret Beekeeper\u003c/a>), the Mission's only apiary-supply store.) \u003c/p>\n\u003cp>The hives at Hayes Valley Farm hives were intended to be the cornerstone of a hands-on, seasonally-focused series of classes for everyone: established urban beekeepers, curious novices, science-minded kids, anyone, who, as Peteros put it, \"wants to get their face into a hive (while protected by a bee suit, of course)!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's really no place to do hands-on bee education in the city,\" said Peteros last Thursday afternoon, as she and a helper scraped and scooped handfuls of the dead bees into buckets. \"Nowhere that you can have the experience of going through a whole year in the life of the hive.\" A hands-on honey extraction class was planned for next month, after which the hives' honey would be sold as a fund-raiser for SF Bee-Cause. \"We wanted to send a message that there's a place for bees in the urban environment, that pollinators are a good thing, not something to be afraid of.\"\u003c/p>\n\u003cp>Indeed, there's a big difference between mild-mannered honeybees, their equally placid native-bee brethren, and aggressive hornets and wasps. Skinny and shiny, with narrow, neon-yellow-and-black stripes, wasps and hornets are the stingers that ruin your picnic, horning in on your baloney and fruit punch. They eat meat, love sweets, and will sting repeatedly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/edibleoffice/4823418391/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-comb500.jpg\" alt=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" title=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15395\">\u003c/a>\u003cbr>\n\u003cem>Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\u003c/em>\u003c/p>\n\u003cp>Honeybees, on the other hand, have rounded bodies that are fuzzy and golden-striped. They eat nothing but pollen and nectar; even the most icing-piled cupcake is of no interest. Stinging anything but another bee means certain death, so they sting only as a last resort. In general, only a small number of protective guard bees directly in front of the hive have any motivation to sting. And even more importantly, they are a crucial part of our ecosystem. One third of all food plants that we eat depend on insect pollination. Even the smallest backyard garden is more fruitful when it's planted with pollinator-friendly flowers. \u003c/p>\n\u003cp>Before bringing in the hives, says farm co-founder Jay Rosenberg, the farm's founders attended many community and neighborhood association meetings, hoping to educate the surrounding neighbors. Rosenberg and Peteros both note that there was one person in the neighborhood who seemed to have an irrational fear and hostility to the idea of bees on the property. But with no hard evidence, they can't point a finger, although a police investigation is ongoing. \u003c/p>\n\u003cp>Right now, they're focusing on moving forward. A memorial is planned as part of this Sunday's usual volunteer workday at the farm. There will be something like a wake for the dead bees, and an open forum for friends of the farm to express their feelings and make suggestions. \"People here have developed an affection for the bees. This will give people a chance to vent,\" any anger or frustration they may have, although Peteros hopes to keep the mood geared towards kindness and the need for education. She'll be bringing a gallon of honey to share, made by the \"mother hive\" that spawned the farm's bees.\u003c/p>\n\u003cp>\"We're going to give the empty hive boxes to our Art Guild to decorate, to make public art for future hives,\" Peteros says, before picking up a frame that's glowing amber in the late-afternoon sun. \"Look at all that beautiful pollen,\" she says, pointing out the rows of golden-tan cells ringed with milky, wax-capped honey. In one corner, somehow, a brand-new bee is being born, her curled torso struggling out of a tiny wax-walled cell. \u003c/p>\n\u003cp>Will bees come back to the farm? Peteros isn't sure. While the farm is fenced, it's still open space. Bees need free access to the outdoors, so enclosing them in a locked shed isn't really an option. Still, Peteros has hope. \u003c/p>\n\u003cp>\"We're trying to turn this into something positive, make it an opportunity to do some educating en masse,\" says Peteros. \"Everyone that learns something about bees as a result of this can become a bee ambassador.\" \u003c/p>\n\u003cp>\u003cstrong>Bee Power Granola \u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811832384/kqedorg-20\">Honey: from Flower to Table\u003c/a> by Stephanie Rosenbaum\u003cbr>\nMakes approximately 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups old-fashioned rolled oats\u003cbr>\n3/4 cup slivered almonds\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon cinnamon, or to taste\u003cbr>\n¼ teaspoon nutmeg, freshly grated if possible\u003cbr>\n¼ cup flax seeds\u003cbr>\n1/2 cup hulled sunflower or pumpkin seeds\u003cbr>\n1/2 cup canola oil\u003cbr>\n1/2 cup honey\u003cbr>\n1 1/4 cups raisins, dried blueberries, dried cherries, or chopped dried apricots\u003cbr>\n2 tablespoons bee pollen, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 325ºF. Stir oats, almonds, salt, spices, flax seeds, and sunflower or pumpkin seeds together. Add oil and honey, stirring until mixture is thoroughly coated.\u003c/p>\n\u003cp>2. Spread mixture in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until golden brown, 30-40 minutes. \u003c/p>\n\u003cp>3. Remove from oven, stir in dried fruit and bee pollen, if using, and let cool. Store in an airtight container. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For more information or to make a donation, go to \u003ca href=\"http://www.hayesvalleyfarm.com/blog.html\">Hayes Valley Farm\u003c/a>. A memorial for the bees will be held as part of Sunday's volunteer workday, 12:30-4:30pm on Sunday, July 25. A class on Honey Bee Basics will be offered at 10am on Aug. 1. The farm is located at 450 Laguna St at Fell in San Francisco.\u003c/em>\u003c/p>\n\n",
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"excerpt": "\"We're trying to turn this into something positive,\" says Karen Peteros, the founder of SF Bee-Cause, whose hives at the Hayes Valley Farm were recently sprayed with pesticide, killing all bees inside. Her hope? Creating a network of \"bee ambassadors\" who can do education and outreach all around the city, showing that there's a place for bees in the city, and that supporting pollinators is a good thing.",
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"description": ""We're trying to turn this into something positive," says Karen Peteros, the founder of SF Bee-Cause, whose hives at the Hayes Valley Farm were recently sprayed with pesticide, killing all bees inside. Her hope? Creating a network of "bee ambassadors" who can do education and outreach all around the city, showing that there's a place for bees in the city, and that supporting pollinators is a good thing.",
"title": "Death of the Bees | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/seedholders/4821590679/in/set-72157624442410811/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-crime500.jpg\" alt=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" title=\"Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-15393\">\u003c/a>\u003cbr>\n\u003cem>Karen Peteros Explains Bee Crime at Farm. Photo by Booka Alon\u003c/em>\u003c/p>\n\u003cp>What do you do when someone willfully destroys hundreds of thousands of hard-working, plant-pollinating, food-making creatures? Creatures that you'd raised and nurtured yourself in your backyard, then brought over to live in a community growing space, where they would be a living educational installation, a buzzing, honey-making science lesson for anyone curious about the very useful life cycle of the domestic honeybee? \u003c/p>\n\u003cp>At San Francisco's \u003ca href=\"http://www.hayesvalleyfarm.com\">Hayes Valley Farm\u003c/a>, where earlier this week an unknown person purposefully sprayed pesticide into the entrance holes of the farm's two beehives, the deliberate destruction of so many healthy, thriving bees was a particular blow to the hives' manager, Karen Peteros. \u003c/p>\n\u003cp>Peteros, a former president of the San Francisco Beekeepers' Association, recently co-founded \u003ca href=\"http://www.sfbeecause.org\">SF Bee-Cause\u003c/a>, a non-profit organization geared towards charitable, educational work with bees. (Her partner in the venture is Cameo Wood, founder of \u003ca href=\"http://www.hmsbeekeeper.com\"> Her Majesty's Secret Beekeeper\u003c/a>), the Mission's only apiary-supply store.) \u003c/p>\n\u003cp>The hives at Hayes Valley Farm hives were intended to be the cornerstone of a hands-on, seasonally-focused series of classes for everyone: established urban beekeepers, curious novices, science-minded kids, anyone, who, as Peteros put it, \"wants to get their face into a hive (while protected by a bee suit, of course)!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's really no place to do hands-on bee education in the city,\" said Peteros last Thursday afternoon, as she and a helper scraped and scooped handfuls of the dead bees into buckets. \"Nowhere that you can have the experience of going through a whole year in the life of the hive.\" A hands-on honey extraction class was planned for next month, after which the hives' honey would be sold as a fund-raiser for SF Bee-Cause. \"We wanted to send a message that there's a place for bees in the urban environment, that pollinators are a good thing, not something to be afraid of.\"\u003c/p>\n\u003cp>Indeed, there's a big difference between mild-mannered honeybees, their equally placid native-bee brethren, and aggressive hornets and wasps. Skinny and shiny, with narrow, neon-yellow-and-black stripes, wasps and hornets are the stingers that ruin your picnic, horning in on your baloney and fruit punch. They eat meat, love sweets, and will sting repeatedly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/edibleoffice/4823418391/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bees-comb500.jpg\" alt=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" title=\"Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15395\">\u003c/a>\u003cbr>\n\u003cem>Hayes Valley Farm - 7/21/10 Photo by Zoey Kroll\u003c/em>\u003c/p>\n\u003cp>Honeybees, on the other hand, have rounded bodies that are fuzzy and golden-striped. They eat nothing but pollen and nectar; even the most icing-piled cupcake is of no interest. Stinging anything but another bee means certain death, so they sting only as a last resort. In general, only a small number of protective guard bees directly in front of the hive have any motivation to sting. And even more importantly, they are a crucial part of our ecosystem. One third of all food plants that we eat depend on insect pollination. Even the smallest backyard garden is more fruitful when it's planted with pollinator-friendly flowers. \u003c/p>\n\u003cp>Before bringing in the hives, says farm co-founder Jay Rosenberg, the farm's founders attended many community and neighborhood association meetings, hoping to educate the surrounding neighbors. Rosenberg and Peteros both note that there was one person in the neighborhood who seemed to have an irrational fear and hostility to the idea of bees on the property. But with no hard evidence, they can't point a finger, although a police investigation is ongoing. \u003c/p>\n\u003cp>Right now, they're focusing on moving forward. A memorial is planned as part of this Sunday's usual volunteer workday at the farm. There will be something like a wake for the dead bees, and an open forum for friends of the farm to express their feelings and make suggestions. \"People here have developed an affection for the bees. This will give people a chance to vent,\" any anger or frustration they may have, although Peteros hopes to keep the mood geared towards kindness and the need for education. She'll be bringing a gallon of honey to share, made by the \"mother hive\" that spawned the farm's bees.\u003c/p>\n\u003cp>\"We're going to give the empty hive boxes to our Art Guild to decorate, to make public art for future hives,\" Peteros says, before picking up a frame that's glowing amber in the late-afternoon sun. \"Look at all that beautiful pollen,\" she says, pointing out the rows of golden-tan cells ringed with milky, wax-capped honey. In one corner, somehow, a brand-new bee is being born, her curled torso struggling out of a tiny wax-walled cell. \u003c/p>\n\u003cp>Will bees come back to the farm? Peteros isn't sure. While the farm is fenced, it's still open space. Bees need free access to the outdoors, so enclosing them in a locked shed isn't really an option. Still, Peteros has hope. \u003c/p>\n\u003cp>\"We're trying to turn this into something positive, make it an opportunity to do some educating en masse,\" says Peteros. \"Everyone that learns something about bees as a result of this can become a bee ambassador.\" \u003c/p>\n\u003cp>\u003cstrong>Bee Power Granola \u003c/strong>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811832384/kqedorg-20\">Honey: from Flower to Table\u003c/a> by Stephanie Rosenbaum\u003cbr>\nMakes approximately 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups old-fashioned rolled oats\u003cbr>\n3/4 cup slivered almonds\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/2 teaspoon cinnamon, or to taste\u003cbr>\n¼ teaspoon nutmeg, freshly grated if possible\u003cbr>\n¼ cup flax seeds\u003cbr>\n1/2 cup hulled sunflower or pumpkin seeds\u003cbr>\n1/2 cup canola oil\u003cbr>\n1/2 cup honey\u003cbr>\n1 1/4 cups raisins, dried blueberries, dried cherries, or chopped dried apricots\u003cbr>\n2 tablespoons bee pollen, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 325ºF. Stir oats, almonds, salt, spices, flax seeds, and sunflower or pumpkin seeds together. Add oil and honey, stirring until mixture is thoroughly coated.\u003c/p>\n\u003cp>2. Spread mixture in a single layer on a large rimmed baking sheet. Bake, stirring occasionally, until golden brown, 30-40 minutes. \u003c/p>\n\u003cp>3. Remove from oven, stir in dried fruit and bee pollen, if using, and let cool. Store in an airtight container. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For more information or to make a donation, go to \u003ca href=\"http://www.hayesvalleyfarm.com/blog.html\">Hayes Valley Farm\u003c/a>. A memorial for the bees will be held as part of Sunday's volunteer workday, 12:30-4:30pm on Sunday, July 25. A class on Honey Bee Basics will be offered at 10am on Aug. 1. The farm is located at 450 Laguna St at Fell in San Francisco.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Butcher, the Chef, and the Goat",
"title": "The Butcher, the Chef, and the Goat",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n",
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"excerpt": "\"Is this Satan's dinner party?\" asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it's just The Butcher and The Chef, an underground dining event that's demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMGP1155-500-postpix.jpg\" alt=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" title=\"The Butcher, The Goat and The Chef event - Assistant butcher, Josh Kleinsmith -Dave the Butcher, aka David Budworth\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13743\"> \u003c/p>\n\u003cp>Is this Satan's dinner party? At the center of an airy white room, hanging suspended on a heavy chain, is a whole goat, skinned and hooked through the hooves on two sharp cast-iron points. More heavy chains are linked around the waists of Marina Meats' and Avedano's butcher David Budworth, a.k.a. \u003ca href=\"http://www.askyourbutcher.com\"> Dave the Butcher\u003c/a> and his assistant Josh Kleinsmith, each chain weighed down with an assortment of wicked-sharp knives and cleavers. \u003c/p>\n\u003cp>A band set up in a corner is crunching out power chords as tattoo-sleeved servers in black t-shirts emblazoned with the electric-green logo \u003ci>Chef Stephanie: Culinary Mistress\u003c/i> are busy delivering plates of Alemany Farms greens topped with bright nasturtium flowers and tiny gobbets of raw goat carpaccio, fresh off the hoof. \u003c/p>\n\u003cp>Welcome to \u003ca href=\"http://www.thebutcherandthechef.com/?page_id=38\">The Butcher, the Chef, and the Goat\u003c/a>, the first episode of \u003ca href=\"http://www.thebutcherandthechef.com\"> The Butcher and the Chef\u003c/a>, a roving underground dinner party dedicated to explaining, in the most deliciously visceral way possible, just how food goes from animal to ingredient. \u003c/p>\n\u003cp>A collaboration between caterer, cooking teacher, and private chef \u003ca href=\"http://www.chef-stephanie.com\">Stephanie Hibbert\u003c/a> and Dave the Butcher, the concept was born during a casual conversation the two had a couple of months ago. At first, their business partnership might seem unlikely; Hibbert, who spent six years cooking with Eric Tucker at the high-end vegan restaurant Millennium, was a vegetarian until four years ago. But their mutual passion for sustainability, and for getting their clients to know where their food is coming from, proved to be a perfect match. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eight weeks later, they were shepherding 50 people up four flights of stairs into a Dogpatch photo studio, transformed into a dining room with the help of green events planner Sadie Waddington of \u003ca href=\"http://www.onebigfishgreenevents.com/\">One Big Fish Events\u003c/a>. Using her usual prep space at La Cocina, with last-minute staging furiously organized in the studio's tiny galley kitchen, Chef Stephanie created a five-course meal featuring the products of a host of like-minded local suppliers, from strawberries grown at the unionized, organic Swanton Berry Farms near Santa Cruz to beers made by newbie brewer Patrick Horn at Soma's \u003ca href=\"http://pacbrewlab.blogspot.com/\">Pacific Brewing Laboratories\u003c/a>. \u003c/p>\n\u003cp>On the plate, the goat was great, from a deep, richly flavored mushroom, liver, and kidney pâté to a black bean and chipotle chile and seared slices of leg (tough and hard to cut, but worth the chew) and a more succulent braised shoulder over polenta and peas. The meat was sweet, not gamy at all, from animals raised at Long Ranch in Manteca, pasture grown and finished on alfalfa. But the real draw? Not the dinner, but the show. \u003c/p>\n\u003cp>As guests sipped from wine glasses filled with Pacific Brewing Lab's Rough Wooing (a big Scottish-style ale smoothed out with maple syrup, jaggery, and sweet spices), Dave broke down the display goat, first sawing it half, then methodically dividing it from ribs to loin, explaining as he went.\u003c/p>\n\u003cp>\"If you understand how one animal works, you can understand how any one works. The shoulder is always a slow cook, while legs and ribs are a fast cook.\" To demonstrate, he bones and rolls a neat parcel, made from the \"arm\"--meat from the shoulder, socket, and shoulder blade--perfect for braising, with just a sprig of rosemary and a little salt. \u003c/p>\n\u003cp>\"I'm a real fan of cooking without a lot of seasoning, so you can taste the meat. If you're not going to taste the meat, you might as well get a boneless, skinless chicken breast and move to the Marina,\" he says, to much laughing and clapping from the crowd. As the beer flows and the goat is slowly reduced to a couple of ankles and hooves, the audience begins yelling out questions. What about the marrow, asks one man. It's there, just like in a cow, replies Dave. Split the legs, roast them, and you'll have marrow bones. Different taste, and less of it, since the legs are much slimmer, but marrow nonetheless. \u003c/p>\n\u003cp>Is this, then, what will get our goat? A little glamour and some knife-wielding education? Despite some \u003ca href=\"http://www.nytimes.com/2009/04/01/dining/01goat.html\">media hype\u003c/a>, goat hasn't quite muscled beef, pork, or even lamb off our plates. For the omnivorous, though, there are plenty of reasons to go for goat. As red meats go, it's a lean and healthy one. Since they're smaller and slaughtered younger, they don't have the impact on the ecosystem that cows raised for meat do, and they're well-suited to smaller operations. Just ask Bill Niman, who left his rapidly expanding meat company, Niman Ranch, in order to focus on sustainable goat farming at Stokes Ranch in Bolinas. He and his wife Nicolette are goat evangelists now, touting the healthful, environmentally sound benefits of goat meat to skeptical carnivores around the country. \u003c/p>\n\u003cp>So, why not goat? First might be what Dave calls \"the ethnic thing.\" If you didn't grow up eating Mexican birria or Jamaican curried goat, or shopping in halal butcher shops, goat can seem like something other people eat, like tripe or frogs' legs. Gamy, funky, too strong: Dave has heard it all from customers he's tried to get interested in the world beyond tri-tip and lamb chops. \u003c/p>\n\u003cp>Slowly, though, goat is catching on. Dave says that Avedano's now goes through a whole butchered goat about every two weeks. At a recent Inforum panel discussion on urban farming at the Commonwealth Club, \u003ca href=\"http://www.citygrazing.com/Site/home.html\">City Grazing\u003c/a> founder David Gavrich mused on the possibility of reducing his ever-increasing goat herd--which makes its living munching down the weeds around the City's train tracks--through selective slaughtering, providing truly local meat to interested consumers. \u003c/p>\n\u003cp>Back at the dinner, guests are purchasing their own party favors. In keeping with the event's no-waste, nose-to-tail philosophy, the display goat isn't just an anatomy experiment, it's next week's dinner. As each part of the goat is broken down, the cuts are wrapped in brown paper and sold on the spot for diners to take home, from the head (\"I'm making soup!\" announces its buyer jubilantly) to the chops, the shanks, the kidneys, even the tongue. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the evening, Dave and Stephanie are wiped out but thrilled. For a first venture, it's been a surprisingly smooth success, one they'll repeat on Sunday afternoon from 4 to 7pm. And then, after the buckets of compostable scraps are hauled out, the rented tablecloths packed up in their biodegradable bags, they'll start planning their next event, \u003ca href=\"http://butcherchef.eventbrite.com/\">Gone Fishin'\u003c/a>, at Coffee Bar on June 27th. As with the first event, which was a benefit for \u003ca href=\"http://www.alemanyfarm.org\">Alemany Farm\u003c/a>, part of the ticket price will go to support a local agricultural or sustainability effort, in this case the backyard-gleaning project \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Going Green in the Kitchen",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/green-kitchen.jpg\" alt=\"green kitchen\" title=\"green kitchen\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12711\">\u003c/p>\n\u003cp>In honor of today's \u003ca href=\"http://en.wikipedia.org/wiki/Earth_Day\">40th Earth Day\u003c/a> anniversary, let's talk about how we can all make our kitchens a little greener. Now I realize we're all busy and sometimes going the green route takes an extra step or minute of time. After working during the day, helping my daughters with their homework, making dinner and cleaning up, I know I am often tempted to take short cuts. For instance, do I really have to rinse out that tub of moldy sour cream so I can save the container for later use? Honestly, I just want to throw it out. And paper towels are so easy to use for cleaning off the counter. I admit that I am sometimes guilty of taking the easy road (for instance, I have yet to give up paper napkins because my two 9 year old daughters go through cloth napkins ridiculously fast and I wonder what's worse: composting paper napkins or incessantly washing dirty cloth ones?). Yet I am also making a concerted effort to take that extra step or minute when needed. What I've found is that it really isn't difficult to make a few minor adjustments in how I purchase food, handle waste, and run my kitchen so we use less energy and water and create less waste. I also discuss why I'm making these choices with my daughters so they start to think about their own environmental choices (for instance, using reams of paper to draw pictures).\u003c/p>\n\u003cp>Following is a list of things everyone can do to use less energy and create less waste. Contrary to what Kermit the Frog sang, it IS easy being green.\u003c/p>\n\u003cp>\u003cstrong>Buy from bulk bins:\u003c/strong> A \u003ca href=\"http://docs.google.com/viewer?a=v&q=cache:9KO6uPunVuQJ:www.epa.gov/epawaste/nonhaz/municipal/pubs/msw06.pdf+epa+80+millions+tons+of+waste&hl=en&gl=us&pid=bl&srcid=ADGEESg_qtagzCCSl8kJMyqHTGnuaR2PmazwWesj87zBH6PyZUvb4Ok1uavCDJ6xXL0bJoVPvopGHpgcdNiZAfbPolaJSt5Bu42BLIDYzIXH9_wb4dc5XGBIKZHUmgpjFyNbCJ6BeggV&sig=AHIEtbTBrjNHx9SRDeGEGt-7n7i34atOzA\">2006 EPA study\u003c/a> determined that 'containers and packaging made up the largest portion of waste generated, 31.7 percent or 80 million tons.\" One great way to avoid packaging waste is to buy from bulk bins. Many stores offer bin items that you can bring home and store in your own containers (such as cereal, pasta, rice, etc.), which means you will throw out less containers. Some stores even offer olive oil and other liquid items in their bulk areas. \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> and\u003ca href=\"http://www.farmerjoesmarket.com/\"> Farmer Joe's\u003c/a> in Oakland all offer a wide array of bulk foods. \u003c/p>\n\u003cp>\u003cstrong>Buy Large:\u003c/strong> When purchasing food that comes in a container, buy large. For instance, choose the large yogurt container and then spoon out individual portions instead of purchasing numerous small yogurt containers for the same item. This reduces your waste to one plastic container, and is also less expensive. It also enables you to monitor the portion size instead of relying on the manufacturer's amount. Plus you can always reuse that large container (see below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Reuse Waste: \u003c/strong>Instead of tossing out that plastic container, use it to store leftovers; as a storage container for change, pencils or something else; or give it to your kids to take to the sand lot. \u003c/p>\n\u003cp>\u003cstrong>Eat more whole foods and less packaged alternatives:\u003c/strong> Fresh vegetables don't come in prepackaged containers (unless you shop at Trader Joe's -- and I wish they'd stop doing that). Avoid packaged meals all together, if you can (things like Lunchables, frozen dinners, and items that come with individual servings wrapped in plastic). Packaged meals usually are served on plastic trays which are then wrapped in plastic and finally placed in boxes, creating literally tons of waste each year in our land fills. Fresh meals are also far healthier and tastier.\u003c/p>\n\u003cp>\u003cstrong>Purchase a to-go cup and bring it with you when buying drinks from outside vendors:\u003c/strong> Imagine how many cups just one coffee shop goes through in a single morning. Now multiply that by the number of stores in just San Francisco alone. That's a lot of trash. Now imagine how much less trash we'd generate if we all took our own reusable cup to Peet's and Starbucks. This is such an easy way to help make a big difference. Plus \u003ca href=\"http://www.starbucks.com/thebigpicture\">Starbucks \u003c/a>is now charging 10 cents less per purchase if you use your own cup so you can even save money.\u003c/p>\n\u003cp>\u003cstrong>Buy local foods to reduce your grocery carbon footprint:\u003c/strong> In other words, don't be tempted by those grapes from Chile which traveled thousands of miles to get to your grocery shelf. Instead, buy something that is in season where you live and is grown nearby. The easiest way to do this is to shop at a farmer's market, but you can also find a lot of local options at a normal grocery store. We're lucky enough to live in California, where crops are abundant, so just be sure to check the little stickers that detail where your produce was grown. The same goes for meat and dairy items. \u003ca href=\"http://www.cloverstornetta.com/\">Clover\u003c/a>, \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> and \u003ca href=\"http://www.berkeleyfarms.com/\">Berkeley Farms\u003c/a> are all relatively close, as is \u003ca href=\"http://www.petalumapoultry.com/\">Petaluma Poultry \u003c/a>and \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>. Plus, recently-picked crops just taste better. For more on this topic, check out \u003ca href=\"http://www.cuesa.org/sustainable_ag/issues/foodtravel.php\">this article from the Center for Urban Education about Sustainable Agriculture\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Use a dish towel instead of paper towels:\u003c/strong> Although that one paper towel may not seem to take up a lot of space in the trash can, five a day equals 35 a week and 140 a month. That's a lot of thrown-out paper. It's often just as easy to use a dish towel or cloth napkin. If you really need to use a paper towel, compost it afterward.\u003c/p>\n\u003cp>\u003cstrong>Make a No Waste Lunch:\u003c/strong> As I mentioned in a previous post, making a no waste lunch is easy and economical. Invest in some good reusable containers, including a decent thermos and some cutlery. For more on this topic, see my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">No Trash Lunch\u003c/a> post.\u003c/p>\n\u003cp>\u003cstrong>Give up baggies:\u003c/strong> Instead store food and leftovers in reusable plastic or glass containers (maybe that old yogurt container you decided to keep instead of throwing out).\u003c/p>\n\u003cp>\u003cstrong>Compost!\u003c/strong> Most local cities are now offering composting as part of standard trash pickup to encourage residents to keep compostable items out of the trash. Composting has therefore become pretty easy, so just do it.\u003c/p>\n\u003cp>\u003cstrong>Use green cleaning supplies, including making your own:\u003c/strong> I don't need to tell you about all the green cleaning products out there, but if you haven't started using some, considering giving them a try. This is especially true for dishwashing and laundry soap, which contain phosphate additives, leading to algae blooms that consume oxygen in the water, killing fish and plants. You can also make a lot of your own cleaning supplies from items you may already have in the kitchen. Check out \u003ca href=\"http://www.thegreenguide.com/home-garden/cleaning/diy-cleaners\">The Green Guide's DIY Household Cleaners article \u003c/a>for some great tips.\u003c/p>\n\u003cp>\u003cstrong>Purchase reusable bags for grocery shopping:\u003c/strong> Yes, this one is obvious, but if you haven't already bought your own bags, now is the time. You can also buy reusable bags for your produce and bulk food items. Oh, and remember to keep them in the car or near your bike so you don't forget them at home.\u003c/p>\n\u003cp>\u003cstrong>Choose glass over plastic:\u003c/strong> Some companies are now offering glass packaging instead of plastic. For instance, \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> uses glass bottles as milk containers. So, if your budget allows (as these products are often a little more expensive than competing brands) choose glass packaged products. When making your decision you should note that there is a $1.50 glass bottle deposit for Strauss milk, but you get that money back when you return the cleaned bottle to the store.\u003c/p>\n\u003cp>\u003cstrong>Eat a vegetarian diet at least once a week:\u003c/strong> Even if you eat humanely-raised and organic meats, all meat has a larger carbon footprint than vegetables. \u003ca href=\"http://www.ted.com/talks/mark_bittman_on_what_s_wrong_with_what_we_eat.html\">Mark Bittman discussed this topic at last year's TED Conferences\u003c/a> (and if you have an extra 20 minutes, I recommend viewing his talk). According to Mr. Bittman, \"[a]fter energy production, livestock is the second-highest contributor to atmosphere-altering gases. Nearly one-fifth of all greenhouse gas is generated by livestock production -- more than transportation.\" So whether or not you think San Francisco's new Meat Free Mondays initiative is good or bad legislation, consider foregoing meat one day a week. \u003c/p>\n\u003cp>\u003cstrong>Run the dishwasher only when there is a full load; air dry if possible:\u003c/strong> Running the dishwasher once a day instead of hand washing after each meal saves both water and energy. According to Tree Hugger, energy efficient dishwashers \"use only half the energy and one-sixth of the water, less soap too.\" So, if you have a dishwasher, use it.\u003c/p>\n\u003cp>\u003cstrong>Buy Energy Star appliances:\u003c/strong> And as long as we're talking about appliances, if you are in the market to upgrade your kitchen, be sure to purchase Energy Star appliances, especially the fridge which is generally the single largest user of energy in the house. If you rent and have a really old refrigerator, ask your landlord to upgrade your appliance.\u003c/p>\n\u003cp>\u003cstrong>Recycle your plastic grocery and other small plastic bags:\u003c/strong> Most grocery stores that use plastic bags now have recycling containers where you can drop off used bags. Some residential recycling programs also pick up plastic bags. Check your trash collector's web site for more details.\u003c/p>\n\u003cp>\u003cstrong>Switch to compact fluorescent light bulbs in the kitchen and throughout your entire house:\u003c/strong> These bulbs use 75% less electricity and last ten times longer. What more do you need to know?\u003c/p>\n\u003cp>For more energy and waste-saving tips, check out these great sites:\u003cbr>\n\u003ca href=\"http://www.treehugger.com/\">Treehugger \u003c/a>\u003cbr>\n\u003ca href=\"http://www.thegreenguide.com/\">The Green Guide\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/science/earth/\">KQED's Earth Celebration 2010 page\u003c/a>\u003cbr>\n\u003ca href=\"http://www.reduce.org/\">Reduce.org \u003c/a>\u003cbr>\n\u003ca href=\"http://www.chelseagreen.com/category/food_health/\">Chelsea Green\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epa.gov/greenhomes/Kitchen.htm\">Environmental Protection Agency\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/green/\">HuffPost Green \u003c/a>\u003c/p>\n\u003cp>And TMC provides a list of \u003ca href=\"http://www.tmcnet.com/usubmit/2010/04/19/4735583.htm\">50 eco-friendly apps\u003c/a> available at the iTunes store. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share your own tips for having a green kitchen in the comments section. I'd love to hear your ideas.\u003c/p>\n\n",
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"excerpt": "In honor of today's 40th Earth Day anniversary, let's talk about how we can all make our kitchens a little greener. As you'll see, making a few minor adjustments in how we purchase food, handle waste, and run our kitchens can make a substantial difference. Following is a list of things everyone can do to use less energy and create less waste. Contrary to what Kermit the Frog thought, it IS easy being green.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/green-kitchen.jpg\" alt=\"green kitchen\" title=\"green kitchen\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12711\">\u003c/p>\n\u003cp>In honor of today's \u003ca href=\"http://en.wikipedia.org/wiki/Earth_Day\">40th Earth Day\u003c/a> anniversary, let's talk about how we can all make our kitchens a little greener. Now I realize we're all busy and sometimes going the green route takes an extra step or minute of time. After working during the day, helping my daughters with their homework, making dinner and cleaning up, I know I am often tempted to take short cuts. For instance, do I really have to rinse out that tub of moldy sour cream so I can save the container for later use? Honestly, I just want to throw it out. And paper towels are so easy to use for cleaning off the counter. I admit that I am sometimes guilty of taking the easy road (for instance, I have yet to give up paper napkins because my two 9 year old daughters go through cloth napkins ridiculously fast and I wonder what's worse: composting paper napkins or incessantly washing dirty cloth ones?). Yet I am also making a concerted effort to take that extra step or minute when needed. What I've found is that it really isn't difficult to make a few minor adjustments in how I purchase food, handle waste, and run my kitchen so we use less energy and water and create less waste. I also discuss why I'm making these choices with my daughters so they start to think about their own environmental choices (for instance, using reams of paper to draw pictures).\u003c/p>\n\u003cp>Following is a list of things everyone can do to use less energy and create less waste. Contrary to what Kermit the Frog sang, it IS easy being green.\u003c/p>\n\u003cp>\u003cstrong>Buy from bulk bins:\u003c/strong> A \u003ca href=\"http://docs.google.com/viewer?a=v&q=cache:9KO6uPunVuQJ:www.epa.gov/epawaste/nonhaz/municipal/pubs/msw06.pdf+epa+80+millions+tons+of+waste&hl=en&gl=us&pid=bl&srcid=ADGEESg_qtagzCCSl8kJMyqHTGnuaR2PmazwWesj87zBH6PyZUvb4Ok1uavCDJ6xXL0bJoVPvopGHpgcdNiZAfbPolaJSt5Bu42BLIDYzIXH9_wb4dc5XGBIKZHUmgpjFyNbCJ6BeggV&sig=AHIEtbTBrjNHx9SRDeGEGt-7n7i34atOzA\">2006 EPA study\u003c/a> determined that 'containers and packaging made up the largest portion of waste generated, 31.7 percent or 80 million tons.\" One great way to avoid packaging waste is to buy from bulk bins. Many stores offer bin items that you can bring home and store in your own containers (such as cereal, pasta, rice, etc.), which means you will throw out less containers. Some stores even offer olive oil and other liquid items in their bulk areas. \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> and\u003ca href=\"http://www.farmerjoesmarket.com/\"> Farmer Joe's\u003c/a> in Oakland all offer a wide array of bulk foods. \u003c/p>\n\u003cp>\u003cstrong>Buy Large:\u003c/strong> When purchasing food that comes in a container, buy large. For instance, choose the large yogurt container and then spoon out individual portions instead of purchasing numerous small yogurt containers for the same item. This reduces your waste to one plastic container, and is also less expensive. It also enables you to monitor the portion size instead of relying on the manufacturer's amount. Plus you can always reuse that large container (see below).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Reuse Waste: \u003c/strong>Instead of tossing out that plastic container, use it to store leftovers; as a storage container for change, pencils or something else; or give it to your kids to take to the sand lot. \u003c/p>\n\u003cp>\u003cstrong>Eat more whole foods and less packaged alternatives:\u003c/strong> Fresh vegetables don't come in prepackaged containers (unless you shop at Trader Joe's -- and I wish they'd stop doing that). Avoid packaged meals all together, if you can (things like Lunchables, frozen dinners, and items that come with individual servings wrapped in plastic). Packaged meals usually are served on plastic trays which are then wrapped in plastic and finally placed in boxes, creating literally tons of waste each year in our land fills. Fresh meals are also far healthier and tastier.\u003c/p>\n\u003cp>\u003cstrong>Purchase a to-go cup and bring it with you when buying drinks from outside vendors:\u003c/strong> Imagine how many cups just one coffee shop goes through in a single morning. Now multiply that by the number of stores in just San Francisco alone. That's a lot of trash. Now imagine how much less trash we'd generate if we all took our own reusable cup to Peet's and Starbucks. This is such an easy way to help make a big difference. Plus \u003ca href=\"http://www.starbucks.com/thebigpicture\">Starbucks \u003c/a>is now charging 10 cents less per purchase if you use your own cup so you can even save money.\u003c/p>\n\u003cp>\u003cstrong>Buy local foods to reduce your grocery carbon footprint:\u003c/strong> In other words, don't be tempted by those grapes from Chile which traveled thousands of miles to get to your grocery shelf. Instead, buy something that is in season where you live and is grown nearby. The easiest way to do this is to shop at a farmer's market, but you can also find a lot of local options at a normal grocery store. We're lucky enough to live in California, where crops are abundant, so just be sure to check the little stickers that detail where your produce was grown. The same goes for meat and dairy items. \u003ca href=\"http://www.cloverstornetta.com/\">Clover\u003c/a>, \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> and \u003ca href=\"http://www.berkeleyfarms.com/\">Berkeley Farms\u003c/a> are all relatively close, as is \u003ca href=\"http://www.petalumapoultry.com/\">Petaluma Poultry \u003c/a>and \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>. Plus, recently-picked crops just taste better. For more on this topic, check out \u003ca href=\"http://www.cuesa.org/sustainable_ag/issues/foodtravel.php\">this article from the Center for Urban Education about Sustainable Agriculture\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Use a dish towel instead of paper towels:\u003c/strong> Although that one paper towel may not seem to take up a lot of space in the trash can, five a day equals 35 a week and 140 a month. That's a lot of thrown-out paper. It's often just as easy to use a dish towel or cloth napkin. If you really need to use a paper towel, compost it afterward.\u003c/p>\n\u003cp>\u003cstrong>Make a No Waste Lunch:\u003c/strong> As I mentioned in a previous post, making a no waste lunch is easy and economical. Invest in some good reusable containers, including a decent thermos and some cutlery. For more on this topic, see my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/28/no-trash-lunch/\">No Trash Lunch\u003c/a> post.\u003c/p>\n\u003cp>\u003cstrong>Give up baggies:\u003c/strong> Instead store food and leftovers in reusable plastic or glass containers (maybe that old yogurt container you decided to keep instead of throwing out).\u003c/p>\n\u003cp>\u003cstrong>Compost!\u003c/strong> Most local cities are now offering composting as part of standard trash pickup to encourage residents to keep compostable items out of the trash. Composting has therefore become pretty easy, so just do it.\u003c/p>\n\u003cp>\u003cstrong>Use green cleaning supplies, including making your own:\u003c/strong> I don't need to tell you about all the green cleaning products out there, but if you haven't started using some, considering giving them a try. This is especially true for dishwashing and laundry soap, which contain phosphate additives, leading to algae blooms that consume oxygen in the water, killing fish and plants. You can also make a lot of your own cleaning supplies from items you may already have in the kitchen. Check out \u003ca href=\"http://www.thegreenguide.com/home-garden/cleaning/diy-cleaners\">The Green Guide's DIY Household Cleaners article \u003c/a>for some great tips.\u003c/p>\n\u003cp>\u003cstrong>Purchase reusable bags for grocery shopping:\u003c/strong> Yes, this one is obvious, but if you haven't already bought your own bags, now is the time. You can also buy reusable bags for your produce and bulk food items. Oh, and remember to keep them in the car or near your bike so you don't forget them at home.\u003c/p>\n\u003cp>\u003cstrong>Choose glass over plastic:\u003c/strong> Some companies are now offering glass packaging instead of plastic. For instance, \u003ca href=\"http://www.strausfamilycreamery.com/\">Strauss Family Creamery\u003c/a> uses glass bottles as milk containers. So, if your budget allows (as these products are often a little more expensive than competing brands) choose glass packaged products. When making your decision you should note that there is a $1.50 glass bottle deposit for Strauss milk, but you get that money back when you return the cleaned bottle to the store.\u003c/p>\n\u003cp>\u003cstrong>Eat a vegetarian diet at least once a week:\u003c/strong> Even if you eat humanely-raised and organic meats, all meat has a larger carbon footprint than vegetables. \u003ca href=\"http://www.ted.com/talks/mark_bittman_on_what_s_wrong_with_what_we_eat.html\">Mark Bittman discussed this topic at last year's TED Conferences\u003c/a> (and if you have an extra 20 minutes, I recommend viewing his talk). According to Mr. Bittman, \"[a]fter energy production, livestock is the second-highest contributor to atmosphere-altering gases. Nearly one-fifth of all greenhouse gas is generated by livestock production -- more than transportation.\" So whether or not you think San Francisco's new Meat Free Mondays initiative is good or bad legislation, consider foregoing meat one day a week. \u003c/p>\n\u003cp>\u003cstrong>Run the dishwasher only when there is a full load; air dry if possible:\u003c/strong> Running the dishwasher once a day instead of hand washing after each meal saves both water and energy. According to Tree Hugger, energy efficient dishwashers \"use only half the energy and one-sixth of the water, less soap too.\" So, if you have a dishwasher, use it.\u003c/p>\n\u003cp>\u003cstrong>Buy Energy Star appliances:\u003c/strong> And as long as we're talking about appliances, if you are in the market to upgrade your kitchen, be sure to purchase Energy Star appliances, especially the fridge which is generally the single largest user of energy in the house. If you rent and have a really old refrigerator, ask your landlord to upgrade your appliance.\u003c/p>\n\u003cp>\u003cstrong>Recycle your plastic grocery and other small plastic bags:\u003c/strong> Most grocery stores that use plastic bags now have recycling containers where you can drop off used bags. Some residential recycling programs also pick up plastic bags. Check your trash collector's web site for more details.\u003c/p>\n\u003cp>\u003cstrong>Switch to compact fluorescent light bulbs in the kitchen and throughout your entire house:\u003c/strong> These bulbs use 75% less electricity and last ten times longer. What more do you need to know?\u003c/p>\n\u003cp>For more energy and waste-saving tips, check out these great sites:\u003cbr>\n\u003ca href=\"http://www.treehugger.com/\">Treehugger \u003c/a>\u003cbr>\n\u003ca href=\"http://www.thegreenguide.com/\">The Green Guide\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/science/earth/\">KQED's Earth Celebration 2010 page\u003c/a>\u003cbr>\n\u003ca href=\"http://www.reduce.org/\">Reduce.org \u003c/a>\u003cbr>\n\u003ca href=\"http://www.chelseagreen.com/category/food_health/\">Chelsea Green\u003c/a>\u003cbr>\n\u003ca href=\"http://www.epa.gov/greenhomes/Kitchen.htm\">Environmental Protection Agency\u003c/a>\u003cbr>\n\u003ca href=\"http://www.huffingtonpost.com/green/\">HuffPost Green \u003c/a>\u003c/p>\n\u003cp>And TMC provides a list of \u003ca href=\"http://www.tmcnet.com/usubmit/2010/04/19/4735583.htm\">50 eco-friendly apps\u003c/a> available at the iTunes store. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please share your own tips for having a green kitchen in the comments section. I'd love to hear your ideas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Edible Gardening with Planting Justice",
"title": "Edible Gardening with Planting Justice",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For years, the backyard of Christina Vickory and Sally Carter's Oakland bungalow was just that: a nominally-green space with a scraggly lawn shaded by a few overgrown trees--a huge loquat, a sprawling pineapple guava, a peach tree that rarely fruited--and backed by a wall drooping with ivy and some aggressively thorny, spiderwebby blackberry vines. There was a nice deck, good for the occasional summer beers and barbecue, but otherwise, the yard was just there, edged by a wide concrete driveway that ran alongside the house towards a small, stand-alone garage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/side_before300.jpg\" alt=\"Side before Planting Justice renovation. Photo by Sally Carter.\" title=\"Side before Planting Justice renovation. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12589\">\u003cbr>\n\u003cem>Side of house before Planting Justice renovation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>The front yard wasn't much better, just a square of lawn plus a couple of overgrown rhododendrons, a camellia, and too much evidence that some local feral cats were enjoying the dirt more than the plants (or the owners) were. \u003c/p>\n\u003cp>All that changed over Easter weekend. Early that Saturday morning, Gavin Raders, Haleh Zandi, and Andrew Chahrour of \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a> arrived in a pickup truck and dumped a ton of sweet-smelling fir-chip mulch and a ton of compost in the parking space outside the house. Along with the compost and mulch came slabs of redwood (recycled from an old barn) for planters, piles of rock and used brick for walls and paths, lengths of PVC pipe and hose to channel laundry and bathtub runoff into a tree-watering greywater system, and finally, dozens and dozens of fruit trees, vegetable starts, berry bushes, herbs, and flowers. \u003c/p>\n\u003cp> A disused yard was about to become a year-round food forest, and what was once not much of anything was going to start producing a whole lot of everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But first, there was a whole lot of digging, hauling, and drilling to be done. The crew, old friends of Vickory and Carter's, were all women in their 40s, lured by the promise of \"eating off the farm\" once the garden was up and running. The first task? Building a raised bed along what was once the driveway, backed with wood slats, edged in with rocks and filled in with compost. Besides providing some 60 square feet of growing space, the heavy mulching alongside promised to cure the area's flooding problem by soaking up excess rain runoff from the roof and drain spouts. (A foot-deep catchment hole, filled in with mulch, was dug out right at the edge of the drain spout.) \u003c/p>\n\u003cp>By the time I arrived, the crew was busy ferrying rocks from truck to wheelbarrow to driveway. Once the rock wall was laid, we scooped, pushed, and dumped wheelbarrow after wheelbarrow of compost and mulch. Finally, the fun part: nestling in dozens of plants, from strawberries and bok choy to collards and cilantro. Suddenly, what was once just weedy concrete was the start of a food garden. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed_side300.jpg\" alt=\"Raised bed on side of house. Photo by Sally Carter.\" title=\"Raised bed on side of house. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12593\">\u003cbr>\n\u003cem>Raised bed on side of house. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>It was still only the beginning of a long, sweaty day. Having spent six months as an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC, I knew how heavy a wheelbarrow full of compost gets--not to mention how long it takes to fill up, one shovelful at a time. Luckily, though, this was a crowd of can-do ladies (and butches), so the work got done, brick by brick and spade by spade. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/wheelbarrow500.jpg\" alt=\"planting the garden using a wheelbarrow\" title=\"planting the garden using a wheelbarrow\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12595\">\u003cbr>\n\u003cem>Susie and Heather using the wheelbarrow. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>Vickory, who practices somatic bodywork and Tantric counseling, and Carter, an elementary school teacher, weren't gardeners by nature. For several years, they'd been renting out their Oakland house while living in a high-rise apartment with a pretty view but no green space along Lake Merritt. Once they gave up the apartment and moved back into their house, however, Vickory found herself wondering how they could make their life there more productive and sustainable. Reading books like193339207X \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193339207X/kqedorg-20\">Food Not Lawns\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1603580298/kqedorg-20\">Gaia's Garden\u003c/a>, then hearing local urban farmer Novella Carpenter read from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594202214/kqedorg-20\">Farm City\u003c/a>, her memoir of starting a micro-farm on an abandoned lot in East Oakland, made her look at their backyard in a new way. After all, she and Carter were already paying the mortgage on their green space; they wouldn't have to rely on the hopefully-benign neglect of an absentee landlord or city council. \u003c/p>\n\u003cp>And she liked the holistic concepts embodied in the idea of a permaculture system. It was a lot like Indian ideas of ayurveda, which she had been studying as part of a longtime spiritual practice. You didn't just stick some plants into the dirt, ply them with fertilizer and spray down the weeds and bugs with chemicals; instead, you took a whole-earth, whole-body approach, putting companionable plants together, choosing ornamentals whose nectar-producing flowers would support pollinating bees and wasps, building a whole small but self-sustaining ecosystem in which agriculture followed the dictates of nature, rather than the other way around. \u003c/p>\n\u003cp>At first, the couple planned to set up their edible garden themselves. They got several of their overgrown trees and shrubs heavily pruned back or removed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_before500.jpg\" alt=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" title=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12587\">\u003cbr>\n\u003cem>The yard before the Planting Justice transformation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>Now the yard was sunnier, but the bare spaces felt almost accusatory. \u003ci>OK, tree killer,\u003c/i> they seemed to be saying. \u003ci>Now what? \u003c/i> Then, at a local permaculture class, they met Gavin Raders, co-founder of Planting Justice. \u003c/p>\n\u003cp>A social-justice activist turned permaculture gardener, Raders and his partner Haleh Zandi had recently started \u003ca href=\"http://www.plantingjustice.org/about-us\">Planting Justice\u003c/a> as a non-profit group addressing urban food-security issues, one edible garden at a time. The high price of many permaculture workshops and installations--which pretty much insured access only to well-off, white-collar urbanites--seemed out of whack with permaculture's basic tenants of sustainability and self-sufficiency. Sure, hard-earned skills and knowledge should be valued, but shouldn't they also be shared? Planting Justice would try to do both, by offering garden design, installation, and support at a fair price while using the profits to support similar work in low-income communities. They looked for clients who were willing to become gardeners and partners in the process. The more labor a client could round up, the more affordable the garden installation would be. \u003c/p>\n\u003cp>Once Vickory and Carter heard that the price that they'd pay for their garden would help pay for another affordable garden elsewhere in Oakland, they signed up on the spot. \u003c/p>\n\u003cp>Meanwhile, back in the yard, pieces of salvaged redwood (preferred because it lasts forever and doesn't rot) were being sawed and drilled into long planters shaped to flank the deck. Sunshine that once just heated up a slab of concrete would soon be feeding blueberry bushes, tomatoes, zucchini, and greens. Once the planters were built, more compost comes in. We started the day kidding that Susie, a chiropractor, was just there to drum up new clients. By now, after umpteen wheelbarrow trips, her skills are starting to look pretty appealing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed500.jpg\" alt=\"Planters shaped to flank the decks. Photo by Sally Carter.\" title=\"Planters shaped to flank the decks. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12597\">\u003cbr>\n\u003cem>Planters shaped to flank the decks. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At one p.m., it's time to break for hand-washing and lunch. A couple of zealous stragglers are bullied away from their shovels and brought inside. We clasp hands as Vickory recites a Hindu blessing in Sanskrit, expressing thanks to the earth, the spirits of creation, and all those whose work put the food on our table. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ChristinaGavin500.jpg\" alt=\"Christina and Gavin and the lunch spread.\" title=\"Christina and Gavin and the lunch spread.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12599\">\u003cbr>\n\u003cem>Christina and Gavin and the lunch spread.\u003c/em>\u003c/p>\n\u003cp>Then we dig into hummus and salad (with sugar-snap peas and lettuce brought over from my own community-garden plot), roasted potatoes and carrots, pita bread and quinoa salad, crock-pot chicken, olives and feta, cool iced tea and white sangria, all made by Christina. Andrew, our greywater expert, notes that this is their first garden project not fueled by take-out burritos. The food is fantastic and gets us ready to dig holes for the dozen fruit trees that in a few years will be producing Dapple Dandy pluots, sweet cherries, Pink Lady and Fuji apples, pears and white peaches, mulberries, Meyer lemons and tangerines. \u003c/p>\n\u003cp>Raspberry canes go into a trench of compost behind the garage, next to the compost bin. Once the ivy is stripped from the back fence, it's replaced by thornless blackberry and boysenberry vines, fronted by squat bush beans. Elegant red currant and gooseberry plants go in alongside the trees. A rhubarb crown is planted specifically for me, I'm told, to be turned into pies, compotes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">jam\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/herb_spiral_build500.jpg\" alt=\"Building the herb spiral. Photo by Sally Carter.\" title=\"Building the herb spiral. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12601\">\u003cbr>\n\u003cem>Building the herb spiral. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At the foot of the deck steps, we learn to build an herb spiral, an ingenious way to squeeze a 25-foot strip of plantings into a five-foot-wide circle. Once the circle is marked, we use bricks and a measuring tape to lay out a gentle curve that coils inward in a one-foot-wide spiral. Seven bricks high at the center, it tapers down to three bricks high at the outer edge. Filled with soil and compost, it's planted with a range of culinary and medicinal herbs. Those that like it dry (woody Mediterranean plants like thyme, rosemary, and lavender) go at the top, while thirsty plants like parsley and cilantro go at the bottom. The idea? Water will run down through the soil, leaving the top plants dryer while soaking the lower ones. \u003c/p>\n\u003cp>It's pretty and surprisingly easy to build. Vickory is entranced, and now wants to build spirals for everything. Veggie spirals! Flower spirals! Tree spirals!\u003c/p>\n\u003cp>Finally, by seven p.m, we knock off for the day, toasting our work with beers and aching muscles. The work's nowhere near finished; Easter morning finds a smaller crew out in the rain, still digging and hauling. Although the original plan, including the greywater system, was projected to be in place in only two days, it takes the better part of a week to finish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/grey_h2o_piping300.jpg\" alt=\"Grey water piping. Photo by Sally Carter.\" title=\"Grey water piping. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12603\">\u003cbr>\n\u003cem>Greywater piping. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>The heavy clay soil, lumpy and uneven from all the dirt thrown up and trampled, had to be leveled with more digging. The last piles of mulch and compost have to be brought in off the street. More rocks are hauled in, to build a low wall along the edge of the front yard. Mulch is spread over what was once the front lawn, dotted with native perennials meant to create a living fence for both prettiness and privacy. \u003c/p>\n\u003cp>Exhausted yet satisfied, Vickory and Carter are still a little amazed at the transformation their week-long project has produced. And not just in their yard. As they hauled and dug, new neighbors stopped by to say hello. Old neighbors they'd never met came by, too, offering advice. One man told them that a guy up the street was a beekeeper, and might have honey to swap for vegetables. \u003c/p>\n\u003cp>Looking out at the long, tidy rows of vegetables ready to grow, we think about starting a tiny community supported agriculture (CSA) among the friends who'd helped out, trading weekly bags of vegetables for massages, say. Over bowls of veggie chili brought over by a neighbor, we toast the future of the garden, 3000 square feet of beautiful potential. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_after500.jpg\" alt=\"The yard after the remodel. Photo by Sally Carter.\" title=\"The yard after the remodel. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12605\">\u003cbr>\n\u003cem>The yard after the remodel. Photo by Sally Carter.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What does it take to turn an ordinary Oakland yard into a year-round food forest? Learn how a ton of compost, a ton of mulch, a bunch of good friends, and a team of smart permaculturalists from Planting Justice turn a bungalow's backyard into a land of plenty. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For years, the backyard of Christina Vickory and Sally Carter's Oakland bungalow was just that: a nominally-green space with a scraggly lawn shaded by a few overgrown trees--a huge loquat, a sprawling pineapple guava, a peach tree that rarely fruited--and backed by a wall drooping with ivy and some aggressively thorny, spiderwebby blackberry vines. There was a nice deck, good for the occasional summer beers and barbecue, but otherwise, the yard was just there, edged by a wide concrete driveway that ran alongside the house towards a small, stand-alone garage. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/side_before300.jpg\" alt=\"Side before Planting Justice renovation. Photo by Sally Carter.\" title=\"Side before Planting Justice renovation. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12589\">\u003cbr>\n\u003cem>Side of house before Planting Justice renovation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>The front yard wasn't much better, just a square of lawn plus a couple of overgrown rhododendrons, a camellia, and too much evidence that some local feral cats were enjoying the dirt more than the plants (or the owners) were. \u003c/p>\n\u003cp>All that changed over Easter weekend. Early that Saturday morning, Gavin Raders, Haleh Zandi, and Andrew Chahrour of \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a> arrived in a pickup truck and dumped a ton of sweet-smelling fir-chip mulch and a ton of compost in the parking space outside the house. Along with the compost and mulch came slabs of redwood (recycled from an old barn) for planters, piles of rock and used brick for walls and paths, lengths of PVC pipe and hose to channel laundry and bathtub runoff into a tree-watering greywater system, and finally, dozens and dozens of fruit trees, vegetable starts, berry bushes, herbs, and flowers. \u003c/p>\n\u003cp> A disused yard was about to become a year-round food forest, and what was once not much of anything was going to start producing a whole lot of everything.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, there was a whole lot of digging, hauling, and drilling to be done. The crew, old friends of Vickory and Carter's, were all women in their 40s, lured by the promise of \"eating off the farm\" once the garden was up and running. The first task? Building a raised bed along what was once the driveway, backed with wood slats, edged in with rocks and filled in with compost. Besides providing some 60 square feet of growing space, the heavy mulching alongside promised to cure the area's flooding problem by soaking up excess rain runoff from the roof and drain spouts. (A foot-deep catchment hole, filled in with mulch, was dug out right at the edge of the drain spout.) \u003c/p>\n\u003cp>By the time I arrived, the crew was busy ferrying rocks from truck to wheelbarrow to driveway. Once the rock wall was laid, we scooped, pushed, and dumped wheelbarrow after wheelbarrow of compost and mulch. Finally, the fun part: nestling in dozens of plants, from strawberries and bok choy to collards and cilantro. Suddenly, what was once just weedy concrete was the start of a food garden. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed_side300.jpg\" alt=\"Raised bed on side of house. Photo by Sally Carter.\" title=\"Raised bed on side of house. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12593\">\u003cbr>\n\u003cem>Raised bed on side of house. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>It was still only the beginning of a long, sweaty day. Having spent six months as an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UCSC, I knew how heavy a wheelbarrow full of compost gets--not to mention how long it takes to fill up, one shovelful at a time. Luckily, though, this was a crowd of can-do ladies (and butches), so the work got done, brick by brick and spade by spade. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/wheelbarrow500.jpg\" alt=\"planting the garden using a wheelbarrow\" title=\"planting the garden using a wheelbarrow\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12595\">\u003cbr>\n\u003cem>Susie and Heather using the wheelbarrow. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>Vickory, who practices somatic bodywork and Tantric counseling, and Carter, an elementary school teacher, weren't gardeners by nature. For several years, they'd been renting out their Oakland house while living in a high-rise apartment with a pretty view but no green space along Lake Merritt. Once they gave up the apartment and moved back into their house, however, Vickory found herself wondering how they could make their life there more productive and sustainable. Reading books like193339207X \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/193339207X/kqedorg-20\">Food Not Lawns\u003c/a> and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1603580298/kqedorg-20\">Gaia's Garden\u003c/a>, then hearing local urban farmer Novella Carpenter read from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594202214/kqedorg-20\">Farm City\u003c/a>, her memoir of starting a micro-farm on an abandoned lot in East Oakland, made her look at their backyard in a new way. After all, she and Carter were already paying the mortgage on their green space; they wouldn't have to rely on the hopefully-benign neglect of an absentee landlord or city council. \u003c/p>\n\u003cp>And she liked the holistic concepts embodied in the idea of a permaculture system. It was a lot like Indian ideas of ayurveda, which she had been studying as part of a longtime spiritual practice. You didn't just stick some plants into the dirt, ply them with fertilizer and spray down the weeds and bugs with chemicals; instead, you took a whole-earth, whole-body approach, putting companionable plants together, choosing ornamentals whose nectar-producing flowers would support pollinating bees and wasps, building a whole small but self-sustaining ecosystem in which agriculture followed the dictates of nature, rather than the other way around. \u003c/p>\n\u003cp>At first, the couple planned to set up their edible garden themselves. They got several of their overgrown trees and shrubs heavily pruned back or removed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/yard_before500.jpg\" alt=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" title=\"Yard before the Planting Justice transformation. Photo by Sally Carter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12587\">\u003cbr>\n\u003cem>The yard before the Planting Justice transformation. Photo by Sally Carter\u003c/em>\u003c/p>\n\u003cp>Now the yard was sunnier, but the bare spaces felt almost accusatory. \u003ci>OK, tree killer,\u003c/i> they seemed to be saying. \u003ci>Now what? \u003c/i> Then, at a local permaculture class, they met Gavin Raders, co-founder of Planting Justice. \u003c/p>\n\u003cp>A social-justice activist turned permaculture gardener, Raders and his partner Haleh Zandi had recently started \u003ca href=\"http://www.plantingjustice.org/about-us\">Planting Justice\u003c/a> as a non-profit group addressing urban food-security issues, one edible garden at a time. The high price of many permaculture workshops and installations--which pretty much insured access only to well-off, white-collar urbanites--seemed out of whack with permaculture's basic tenants of sustainability and self-sufficiency. Sure, hard-earned skills and knowledge should be valued, but shouldn't they also be shared? Planting Justice would try to do both, by offering garden design, installation, and support at a fair price while using the profits to support similar work in low-income communities. They looked for clients who were willing to become gardeners and partners in the process. The more labor a client could round up, the more affordable the garden installation would be. \u003c/p>\n\u003cp>Once Vickory and Carter heard that the price that they'd pay for their garden would help pay for another affordable garden elsewhere in Oakland, they signed up on the spot. \u003c/p>\n\u003cp>Meanwhile, back in the yard, pieces of salvaged redwood (preferred because it lasts forever and doesn't rot) were being sawed and drilled into long planters shaped to flank the deck. Sunshine that once just heated up a slab of concrete would soon be feeding blueberry bushes, tomatoes, zucchini, and greens. Once the planters were built, more compost comes in. We started the day kidding that Susie, a chiropractor, was just there to drum up new clients. By now, after umpteen wheelbarrow trips, her skills are starting to look pretty appealing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/raised_bed500.jpg\" alt=\"Planters shaped to flank the decks. Photo by Sally Carter.\" title=\"Planters shaped to flank the decks. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12597\">\u003cbr>\n\u003cem>Planters shaped to flank the decks. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At one p.m., it's time to break for hand-washing and lunch. A couple of zealous stragglers are bullied away from their shovels and brought inside. We clasp hands as Vickory recites a Hindu blessing in Sanskrit, expressing thanks to the earth, the spirits of creation, and all those whose work put the food on our table. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ChristinaGavin500.jpg\" alt=\"Christina and Gavin and the lunch spread.\" title=\"Christina and Gavin and the lunch spread.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12599\">\u003cbr>\n\u003cem>Christina and Gavin and the lunch spread.\u003c/em>\u003c/p>\n\u003cp>Then we dig into hummus and salad (with sugar-snap peas and lettuce brought over from my own community-garden plot), roasted potatoes and carrots, pita bread and quinoa salad, crock-pot chicken, olives and feta, cool iced tea and white sangria, all made by Christina. Andrew, our greywater expert, notes that this is their first garden project not fueled by take-out burritos. The food is fantastic and gets us ready to dig holes for the dozen fruit trees that in a few years will be producing Dapple Dandy pluots, sweet cherries, Pink Lady and Fuji apples, pears and white peaches, mulberries, Meyer lemons and tangerines. \u003c/p>\n\u003cp>Raspberry canes go into a trench of compost behind the garage, next to the compost bin. Once the ivy is stripped from the back fence, it's replaced by thornless blackberry and boysenberry vines, fronted by squat bush beans. Elegant red currant and gooseberry plants go in alongside the trees. A rhubarb crown is planted specifically for me, I'm told, to be turned into pies, compotes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">jam\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/herb_spiral_build500.jpg\" alt=\"Building the herb spiral. Photo by Sally Carter.\" title=\"Building the herb spiral. Photo by Sally Carter.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12601\">\u003cbr>\n\u003cem>Building the herb spiral. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>At the foot of the deck steps, we learn to build an herb spiral, an ingenious way to squeeze a 25-foot strip of plantings into a five-foot-wide circle. Once the circle is marked, we use bricks and a measuring tape to lay out a gentle curve that coils inward in a one-foot-wide spiral. Seven bricks high at the center, it tapers down to three bricks high at the outer edge. Filled with soil and compost, it's planted with a range of culinary and medicinal herbs. Those that like it dry (woody Mediterranean plants like thyme, rosemary, and lavender) go at the top, while thirsty plants like parsley and cilantro go at the bottom. The idea? Water will run down through the soil, leaving the top plants dryer while soaking the lower ones. \u003c/p>\n\u003cp>It's pretty and surprisingly easy to build. Vickory is entranced, and now wants to build spirals for everything. Veggie spirals! Flower spirals! Tree spirals!\u003c/p>\n\u003cp>Finally, by seven p.m, we knock off for the day, toasting our work with beers and aching muscles. The work's nowhere near finished; Easter morning finds a smaller crew out in the rain, still digging and hauling. Although the original plan, including the greywater system, was projected to be in place in only two days, it takes the better part of a week to finish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/grey_h2o_piping300.jpg\" alt=\"Grey water piping. Photo by Sally Carter.\" title=\"Grey water piping. Photo by Sally Carter.\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-12603\">\u003cbr>\n\u003cem>Greywater piping. Photo by Sally Carter.\u003c/em>\u003c/p>\n\u003cp>The heavy clay soil, lumpy and uneven from all the dirt thrown up and trampled, had to be leveled with more digging. The last piles of mulch and compost have to be brought in off the street. More rocks are hauled in, to build a low wall along the edge of the front yard. Mulch is spread over what was once the front lawn, dotted with native perennials meant to create a living fence for both prettiness and privacy. \u003c/p>\n\u003cp>Exhausted yet satisfied, Vickory and Carter are still a little amazed at the transformation their week-long project has produced. And not just in their yard. As they hauled and dug, new neighbors stopped by to say hello. Old neighbors they'd never met came by, too, offering advice. One man told them that a guy up the street was a beekeeper, and might have honey to swap for vegetables. \u003c/p>\n\u003cp>Looking out at the long, tidy rows of vegetables ready to grow, we think about starting a tiny community supported agriculture (CSA) among the friends who'd helped out, trading weekly bags of vegetables for massages, say. Over bowls of veggie chili brought over by a neighbor, we toast the future of the garden, 3000 square feet of beautiful potential. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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