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"disqusTitle": "A Pigeon in Every Cart: Wading Through Food Waste in California",
"title": "A Pigeon in Every Cart: Wading Through Food Waste in California",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/foodwaste-cartoon500.jpg\" alt=\"apocalypse asparagus cartoon\" title=\"apocalypse asparagus cartoon\" width=\"500\" height=\"451\" class=\"alignnone size-full wp-image-12190\">\u003cbr>\nRecently, I started watching \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Jamie Oliver's Food Revolution\u003c/a> on ABC. In his enthusiasm and optimism, \u003ca href=\"https://twitter.com/jamie_oliver\">Oliver\u003c/a> amazes. Sometimes, for the same reasons, he also annoys. He really started making me wince in the second episode, when he was frantically goading on a sweet, morbidly obese sixth grader's cooking efforts with the fairly far-fetched promise that stir-fry expertise would endear him to the young ladies he coveted. Still, the third episode focusing on high-schoolers was more moving than it was excruciating. Some corny moments aside, his mission to improve the quality of the meals that kids and their parents wolf down is commendable and daring; to see it stretch to the United States' most nutrient-deprived corners is satisfying. While the point of their inclusion may have been a by-product of Oliver's primary intent to reform Huntington, West Virginia's diet, the footage of elementary school students tossing all greenery and non-processed items from their trays into huge gray garbage bins especially resonated with me. I'm a part-time substitute teacher for the San Francisco Unified School District, and I have seen that scene before, in very high-definition: industrial-strength receptacles stuffed to the hilt with perfectly good apples, salads, rolls, and unopened milk containers. \u003c/p>\n\u003cp>Sadly, the ritualized dumping only scratches the surface of what increasingly appears to be a food waste pandemic in the state of California. Each year, California farmers, restaurants and supermarkets toss six million tons of edible food. To put the amount in perspective, Oakland's Oracle Arena, or the Staples Center in Los Angeles, sports and entertainment venues with capacities approaching 20,000, could be filled to the brim, 35 times over. According to \u003ca href=\"http://hungerincal.uscannenberg.org/\">Hunger in the Golden State\u003c/a>, a collaborative endeavor by \u003ca href=\"http://www.californiawatch.org/\">California Watch\u003c/a> and \u003ca href=\"http://twitter.com/USCAnnenberg\">USC's Annenberg School for Communication and Journalism\u003c/a>, food products represent 15.5% of our state's waste. Last week, the project reported on its findings, alleging that major \"shortcomings...at every step...along California's food distribution chain [allows] vast amounts of food to go to waste in landfills despite laws and tax incentives that encourage food donations.\" Sharing the evidence in detail would exhaust the confines of this meager forum, but I'll let you chew on a few stirring nuggets, presented succinctly: \u003c/p>\n\u003cp>Last year, only 940 of the 90,000 eating and drinking establishments operating in California worked with \u003ca href=\"http://www.foodtodonate.com/\">Food Donation Connection\u003c/a>, overwhelmingly the largest program linking food service donors with hunger relief agencies. In 2009, such wonders of sustainability as Pizza Hut and KFC accounted for over half of the participants. Why? Mom-and-pop restaurants and single-owner franchises aren't eligible for a tax deduction for food donations, and thus often elect not to get involved. \u003c/p>\n\u003cp>California grows half our country's fruits, vegetables and nuts, yet experts guess that farmers plow under millions of tons of produce after each harvest. While farmers don't exactly avoid efficiency, when a crop carries a price incapable of paying for its harvest, few trying to make a living off sales see the point in doubling down on a loss. Although food bank donations and gleaning operations have helped, a shockingly high percentage of most commercial crops never leave their fields. Thousands of pounds of produce are abandoned -- enough to feed whole cities. According to \u003ca href=\"http://www.hiddenharvest.org/\">Hidden Harvest\u003c/a>, a Coachella-based outfit, one local effort managed to \"save\" 14,000 of approximately 140,000 pounds of carrots left above ground. A 2004 study by University of Arizona anthropologist Timothy Jones claims that up to 10% of some crops, like cauliflower for example, simply rot. The overall figure for crop waste across the country, he says, may be even higher -- closer to 20%.\u003c/p>\n\u003cp>Many grocery stores -- like Safeway, for example -- participate in some kind of hunger relief program. At the same time, many chains only donate bakery items, or at least balk at donating perishable produce. Even though a 1996 federal statute protects donations made in good faith against liabilities, stores reportedly worry they'd be held responsible if anyone fell ill after eating donated meat or vegetables. \"Many grocery stores decline to give food because they're either unaware of the liability protection in place or they feign ignorance of the law because they don't want to bother,\" Jonathon Bloom, author of the blog \u003ca href=\"http://www.wastedfood.com/\">Wasted Food\u003c/a>, was quoted as saying. \"Almost as often, stores know they'd win such a lawsuit, but are afraid of the negative publicity they'd face if such a suit happened.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Restaurants, farms, stores and schools aren't the only culprits. Perfectly edible food represents a quarter of all waste tossed away by California households. \u003c/p>\n\u003cp>\"A certain amount of waste is inevitable in all forms of business,\" write the piece's authors Tina Mather, Kim Daniels and Shannon Pence. \"It’s built into the economics of every production and manufacturing cycle -- whether it is clothes-making, home-building or newspaper printing. But the commodity of food takes on added significance...Health officials, researchers, economists, farmers and corporate leaders interviewed for this project say that more efficient production and distribution of our food could help feed millions of families.\"\u003c/p>\n\u003cp>On a large-scale, organized level, non-profits are trying to stem the tide of edible refuse. \u003c/p>\n\u003cblockquote>\u003cp>According to Hunger in the Golden State, \"numerous volunteer organizations work to 're-harvest' California's vast produce landscape and divert edible food that would be wasted from grocery stores and restaurants into California's food banks and soup kitchens.\" On a local and personal level, individuals and fledgling groups engage in a broad spectrum of holistic efforts to ensure less food ends up in the garbage. \u003c/p>\u003c/blockquote>\n\u003cp>As outlined in Twilight Greenaway's \u003ca href=\"http://thebolditalic.com/Twilight/stories/76-free-falling\">Free Falling blog\u003c/a>, dumpster diving less frequently evokes unpopular punk bands from meth-y Pacific Northwest enclaves scrounging half-eaten pizzas at rest stops, instead feeling more and more like a responsible practice on the part of people who are simultaneously thrifty and serious about what they eat. A Monday \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/04/05/MNCK1CNVEH.DTL\">article\u003c/a> in the Chronicle tipped a hat to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, a 23-year-old San Francisco organization redistributing food that \"would be otherwise discarded.\" Websites like \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> connect San Franciscans weighed down with bounty from backyard trees to fellow citizens happy to take some off their hands. On Sundays, from one to three p.m., \u003ca href=\"http://freefarmstand.org/\">Free Farm Stand\u003c/a> holds court at Treat and 23rd, giving away produce grown in urban farms and gardens -- according to the website, over 6,700 pounds so far. \u003c/p>\n\u003cp>The free food movement is gaining momentum for a lot of reasons. For one, it's cheaper to pick up a bag of free apples than go to a farmer's market. While no one has ever liked the idea of wasting good food, taking direct steps to actually cut back on and use existing food waste have required a heightened state of consciousness and crummy economic circumstances compelling even financially secure folks to trim costs. I \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/30/a-tomato-grows-on-capp-street/\">explored urban gardens\u003c/a> last week, but I've been thinking about it more. Along with foraging, it's the sort of noble and attractive pursuit that easily comes off as elitist. Home and community gardens can make produce cheaper and encourage self-sufficiency independent from food-ferrying corporate systems, but most home gardeners sowing heirloom lettuce seeds aren't in it to save a buck. Time is a luxury, and gardens often necessitate commitments poor, hard-working people with families can't muster. Nonetheless, the organized mopping up of waste, the gardens and the webs of community activity materializing amongst these efforts -- they coincide with a cultural shift -- certainly in the Bay Area, and, to some extent, nation-wide, in large cities -- pushing back to a time when food production was not industrialized, when pathways from farms to tables were clearer, more straightforward and less harmful to the environment. \u003c/p>\n\u003cp>The push carries with it a whiff of fear. Making use of all the food we do produce is important certainly, not just because the less fortunate need to eat and we must put systems in place to feed them, ideally with food that's already being grown and raised, but because the less fortunate are growing in numbers. Unemployment woes and public service cuts impact everyone one way or another. From collapse, to war, to terrorism, to disease and earthquakes, our giant food supply system is vulnerable. The other day, I read about a new book by Brett L. Markham called \u003ca href=\"http://www.markhamfarm.com/index.php?option=com_content&view=article&id=46&Itemid=27\">Mini Farming: Self-Sufficiency on 1/4 Acre\u003c/a>. I haven't read the book itself, but the promotional website casts the mission in a somewhat somber tone:\u003c/p>\n\u003cblockquote>\u003cp>\"Let's be honest. The economy is a mess and likely to remain so for some time. The GAO has reported that Peak Oil is a real and proximate phenomenon that will make things even worse. Wages, even in high tech industries, have been stagnant for several years. We have no idea what challenges the future might bring. The time to start raising your own food is not when people are already starving.\"\u003c/p>\u003c/blockquote>\n\u003cp>Maybe there's a grim survivalist tint to all this. Last week, \u003ca href=\"https://twitter.com/oaklandlocal\">Oakland Local\u003c/a> peddled a pretty fine \u003ca href=\"http://oaklandlocal.com/article/pigeon-might-be-whats-dinner-oakland-soon-0\">April Fool's joke\u003c/a> about street pigeon becoming the signature dish at a new Oakland restaurant. Free-range domesticated squab is one thing; a mangy pigeon raised on bottle caps and cigarette butts is another. It's not so far-fetched though. A \u003ca href=\"http://www.wired.com/wiredscience/2008/07/does-pigeon-mea/\">2008 Wired article\u003c/a> only half-jokingly suggested we start eating these \"waste-scavenging, protein-generating biomachines\" that so hardily populate our urban landscape. Someday, maybe la cucina povera will be a necessity, and it will be truly poor. We stay alive on bugs and vermin -- things we can't kill off, things that often scrape by -- fittingly -- feasting on our garbage. In the Twitter-free food-verse of our Mad Maxian future, perhaps we'll all push grocery carts through alleys filled with shredded feathery pigeon carcasses, stopping to harvest whatever sprouts up through cracks in the concrete.\u003c/p>\n\u003cp>\u003cstrong>Related Links\u003c/strong>:\u003c/p>\n\u003cp>\u003ca href=\"http://hungerincal.uscannenberg.org/\">Hunger in the Golden State\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hunger_in_CA\">@hunger_in_CA\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/group.php?gid=313481282425&ref=ts#!/group.php?v=wall&ref=ts&gid=313481282425\">Hunger in the Golden State\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://hungerincal.uscannenberg.org/?p=1084\">Waste on The California Report\u003c/a>\u003cbr>\nPart One: \u003ca href=\"http://www.californiareport.org/archive/R201003191630/c\">Hunger in the Land of Plenty\u003c/a>\u003cbr>\nPart Two: \u003ca href=\"http://www.californiareport.org/archive/R201003261630/c\">The Food Stamp Quandary\u003c/a>\u003cbr>\nPart Three: \u003ca href=\"http://www.californiareport.org/archive/R201004021630/d\">Waste\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiawatch.org/\">California Watch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/californiawatch\">@CaliforniaWatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/California-Watch/237941305246?ref=ts\">California Watch\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/groups/californiawatch/\">California Watch Photo Pool\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Jonathan Bloom's \u003ca href=\"http://www.wastedfood.com/\">Wasted Food blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/wastedfood\">@WastedFood\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/32123311@N00/sets/72157600360855734/\">Food Waste photos\u003c/a>\u003c/p>\n\n",
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"excerpt": "Nonetheless, the organized mopping up of waste, the gardens and the webs of community activity materializing amongst these efforts -- they coincide with a cultural shift -- certainly in the Bay Area, and, to some extent, nation-wide, in large cities -- pushing back to a time when food production was not industrialized, when pathways from farms to tables were clearer, more straightforward and less harmful to the environment.",
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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/foodwaste-cartoon500.jpg\" alt=\"apocalypse asparagus cartoon\" title=\"apocalypse asparagus cartoon\" width=\"500\" height=\"451\" class=\"alignnone size-full wp-image-12190\">\u003cbr>\nRecently, I started watching \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Jamie Oliver's Food Revolution\u003c/a> on ABC. In his enthusiasm and optimism, \u003ca href=\"https://twitter.com/jamie_oliver\">Oliver\u003c/a> amazes. Sometimes, for the same reasons, he also annoys. He really started making me wince in the second episode, when he was frantically goading on a sweet, morbidly obese sixth grader's cooking efforts with the fairly far-fetched promise that stir-fry expertise would endear him to the young ladies he coveted. Still, the third episode focusing on high-schoolers was more moving than it was excruciating. Some corny moments aside, his mission to improve the quality of the meals that kids and their parents wolf down is commendable and daring; to see it stretch to the United States' most nutrient-deprived corners is satisfying. While the point of their inclusion may have been a by-product of Oliver's primary intent to reform Huntington, West Virginia's diet, the footage of elementary school students tossing all greenery and non-processed items from their trays into huge gray garbage bins especially resonated with me. I'm a part-time substitute teacher for the San Francisco Unified School District, and I have seen that scene before, in very high-definition: industrial-strength receptacles stuffed to the hilt with perfectly good apples, salads, rolls, and unopened milk containers. \u003c/p>\n\u003cp>Sadly, the ritualized dumping only scratches the surface of what increasingly appears to be a food waste pandemic in the state of California. Each year, California farmers, restaurants and supermarkets toss six million tons of edible food. To put the amount in perspective, Oakland's Oracle Arena, or the Staples Center in Los Angeles, sports and entertainment venues with capacities approaching 20,000, could be filled to the brim, 35 times over. According to \u003ca href=\"http://hungerincal.uscannenberg.org/\">Hunger in the Golden State\u003c/a>, a collaborative endeavor by \u003ca href=\"http://www.californiawatch.org/\">California Watch\u003c/a> and \u003ca href=\"http://twitter.com/USCAnnenberg\">USC's Annenberg School for Communication and Journalism\u003c/a>, food products represent 15.5% of our state's waste. Last week, the project reported on its findings, alleging that major \"shortcomings...at every step...along California's food distribution chain [allows] vast amounts of food to go to waste in landfills despite laws and tax incentives that encourage food donations.\" Sharing the evidence in detail would exhaust the confines of this meager forum, but I'll let you chew on a few stirring nuggets, presented succinctly: \u003c/p>\n\u003cp>Last year, only 940 of the 90,000 eating and drinking establishments operating in California worked with \u003ca href=\"http://www.foodtodonate.com/\">Food Donation Connection\u003c/a>, overwhelmingly the largest program linking food service donors with hunger relief agencies. In 2009, such wonders of sustainability as Pizza Hut and KFC accounted for over half of the participants. Why? Mom-and-pop restaurants and single-owner franchises aren't eligible for a tax deduction for food donations, and thus often elect not to get involved. \u003c/p>\n\u003cp>California grows half our country's fruits, vegetables and nuts, yet experts guess that farmers plow under millions of tons of produce after each harvest. While farmers don't exactly avoid efficiency, when a crop carries a price incapable of paying for its harvest, few trying to make a living off sales see the point in doubling down on a loss. Although food bank donations and gleaning operations have helped, a shockingly high percentage of most commercial crops never leave their fields. Thousands of pounds of produce are abandoned -- enough to feed whole cities. According to \u003ca href=\"http://www.hiddenharvest.org/\">Hidden Harvest\u003c/a>, a Coachella-based outfit, one local effort managed to \"save\" 14,000 of approximately 140,000 pounds of carrots left above ground. A 2004 study by University of Arizona anthropologist Timothy Jones claims that up to 10% of some crops, like cauliflower for example, simply rot. The overall figure for crop waste across the country, he says, may be even higher -- closer to 20%.\u003c/p>\n\u003cp>Many grocery stores -- like Safeway, for example -- participate in some kind of hunger relief program. At the same time, many chains only donate bakery items, or at least balk at donating perishable produce. Even though a 1996 federal statute protects donations made in good faith against liabilities, stores reportedly worry they'd be held responsible if anyone fell ill after eating donated meat or vegetables. \"Many grocery stores decline to give food because they're either unaware of the liability protection in place or they feign ignorance of the law because they don't want to bother,\" Jonathon Bloom, author of the blog \u003ca href=\"http://www.wastedfood.com/\">Wasted Food\u003c/a>, was quoted as saying. \"Almost as often, stores know they'd win such a lawsuit, but are afraid of the negative publicity they'd face if such a suit happened.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Restaurants, farms, stores and schools aren't the only culprits. Perfectly edible food represents a quarter of all waste tossed away by California households. \u003c/p>\n\u003cp>\"A certain amount of waste is inevitable in all forms of business,\" write the piece's authors Tina Mather, Kim Daniels and Shannon Pence. \"It’s built into the economics of every production and manufacturing cycle -- whether it is clothes-making, home-building or newspaper printing. But the commodity of food takes on added significance...Health officials, researchers, economists, farmers and corporate leaders interviewed for this project say that more efficient production and distribution of our food could help feed millions of families.\"\u003c/p>\n\u003cp>On a large-scale, organized level, non-profits are trying to stem the tide of edible refuse. \u003c/p>\n\u003cblockquote>\u003cp>According to Hunger in the Golden State, \"numerous volunteer organizations work to 're-harvest' California's vast produce landscape and divert edible food that would be wasted from grocery stores and restaurants into California's food banks and soup kitchens.\" On a local and personal level, individuals and fledgling groups engage in a broad spectrum of holistic efforts to ensure less food ends up in the garbage. \u003c/p>\u003c/blockquote>\n\u003cp>As outlined in Twilight Greenaway's \u003ca href=\"http://thebolditalic.com/Twilight/stories/76-free-falling\">Free Falling blog\u003c/a>, dumpster diving less frequently evokes unpopular punk bands from meth-y Pacific Northwest enclaves scrounging half-eaten pizzas at rest stops, instead feeling more and more like a responsible practice on the part of people who are simultaneously thrifty and serious about what they eat. A Monday \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/04/05/MNCK1CNVEH.DTL\">article\u003c/a> in the Chronicle tipped a hat to \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a>, a 23-year-old San Francisco organization redistributing food that \"would be otherwise discarded.\" Websites like \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> connect San Franciscans weighed down with bounty from backyard trees to fellow citizens happy to take some off their hands. On Sundays, from one to three p.m., \u003ca href=\"http://freefarmstand.org/\">Free Farm Stand\u003c/a> holds court at Treat and 23rd, giving away produce grown in urban farms and gardens -- according to the website, over 6,700 pounds so far. \u003c/p>\n\u003cp>The free food movement is gaining momentum for a lot of reasons. For one, it's cheaper to pick up a bag of free apples than go to a farmer's market. While no one has ever liked the idea of wasting good food, taking direct steps to actually cut back on and use existing food waste have required a heightened state of consciousness and crummy economic circumstances compelling even financially secure folks to trim costs. I \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/30/a-tomato-grows-on-capp-street/\">explored urban gardens\u003c/a> last week, but I've been thinking about it more. Along with foraging, it's the sort of noble and attractive pursuit that easily comes off as elitist. Home and community gardens can make produce cheaper and encourage self-sufficiency independent from food-ferrying corporate systems, but most home gardeners sowing heirloom lettuce seeds aren't in it to save a buck. Time is a luxury, and gardens often necessitate commitments poor, hard-working people with families can't muster. Nonetheless, the organized mopping up of waste, the gardens and the webs of community activity materializing amongst these efforts -- they coincide with a cultural shift -- certainly in the Bay Area, and, to some extent, nation-wide, in large cities -- pushing back to a time when food production was not industrialized, when pathways from farms to tables were clearer, more straightforward and less harmful to the environment. \u003c/p>\n\u003cp>The push carries with it a whiff of fear. Making use of all the food we do produce is important certainly, not just because the less fortunate need to eat and we must put systems in place to feed them, ideally with food that's already being grown and raised, but because the less fortunate are growing in numbers. Unemployment woes and public service cuts impact everyone one way or another. From collapse, to war, to terrorism, to disease and earthquakes, our giant food supply system is vulnerable. The other day, I read about a new book by Brett L. Markham called \u003ca href=\"http://www.markhamfarm.com/index.php?option=com_content&view=article&id=46&Itemid=27\">Mini Farming: Self-Sufficiency on 1/4 Acre\u003c/a>. I haven't read the book itself, but the promotional website casts the mission in a somewhat somber tone:\u003c/p>\n\u003cblockquote>\u003cp>\"Let's be honest. The economy is a mess and likely to remain so for some time. The GAO has reported that Peak Oil is a real and proximate phenomenon that will make things even worse. Wages, even in high tech industries, have been stagnant for several years. We have no idea what challenges the future might bring. The time to start raising your own food is not when people are already starving.\"\u003c/p>\u003c/blockquote>\n\u003cp>Maybe there's a grim survivalist tint to all this. Last week, \u003ca href=\"https://twitter.com/oaklandlocal\">Oakland Local\u003c/a> peddled a pretty fine \u003ca href=\"http://oaklandlocal.com/article/pigeon-might-be-whats-dinner-oakland-soon-0\">April Fool's joke\u003c/a> about street pigeon becoming the signature dish at a new Oakland restaurant. Free-range domesticated squab is one thing; a mangy pigeon raised on bottle caps and cigarette butts is another. It's not so far-fetched though. A \u003ca href=\"http://www.wired.com/wiredscience/2008/07/does-pigeon-mea/\">2008 Wired article\u003c/a> only half-jokingly suggested we start eating these \"waste-scavenging, protein-generating biomachines\" that so hardily populate our urban landscape. Someday, maybe la cucina povera will be a necessity, and it will be truly poor. We stay alive on bugs and vermin -- things we can't kill off, things that often scrape by -- fittingly -- feasting on our garbage. In the Twitter-free food-verse of our Mad Maxian future, perhaps we'll all push grocery carts through alleys filled with shredded feathery pigeon carcasses, stopping to harvest whatever sprouts up through cracks in the concrete.\u003c/p>\n\u003cp>\u003cstrong>Related Links\u003c/strong>:\u003c/p>\n\u003cp>\u003ca href=\"http://hungerincal.uscannenberg.org/\">Hunger in the Golden State\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hunger_in_CA\">@hunger_in_CA\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/group.php?gid=313481282425&ref=ts#!/group.php?v=wall&ref=ts&gid=313481282425\">Hunger in the Golden State\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://hungerincal.uscannenberg.org/?p=1084\">Waste on The California Report\u003c/a>\u003cbr>\nPart One: \u003ca href=\"http://www.californiareport.org/archive/R201003191630/c\">Hunger in the Land of Plenty\u003c/a>\u003cbr>\nPart Two: \u003ca href=\"http://www.californiareport.org/archive/R201003261630/c\">The Food Stamp Quandary\u003c/a>\u003cbr>\nPart Three: \u003ca href=\"http://www.californiareport.org/archive/R201004021630/d\">Waste\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiawatch.org/\">California Watch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/californiawatch\">@CaliforniaWatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/California-Watch/237941305246?ref=ts\">California Watch\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/groups/californiawatch/\">California Watch Photo Pool\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jonathan Bloom's \u003ca href=\"http://www.wastedfood.com/\">Wasted Food blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/wastedfood\">@WastedFood\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/32123311@N00/sets/72157600360855734/\">Food Waste photos\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Tomato Grows on Capp Street",
"title": "A Tomato Grows on Capp Street",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_11923\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ghosttownfarm.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/ghosttown-farm-300border.jpg\" alt=\"Novella Carpenter's GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" title=\"Novella Carpenters GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-11923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Novella Carpenter's GhostTown Farm in Oakland.\u003c/strong> \u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, urban farming, like \u003ca href=\"http://en.wikipedia.org/wiki/1991:_The_Year_Punk_Broke\">punk in 1991\u003c/a>, broke. While San Franciscans have been raising chickens in backyard coops and tending verdant patio gardens for decades, the trend has now sprouted up in the city's mainstream, expanding from the realm of co-ops and collectives to the mayor's cluttered desk: In July, Gavin Newsom issued an executive directive aiming to reshape how city residents make food choices, and now, eight months later, neighborhoods and communities are beginning to taste the (literal) fruits of City Hall's efforts in the form of initiatives like public vegetable gardens and mobile produce markets. In recent years, urban farmers have started seeing their flora and fauna as something more than sustainable, super-local eats. They're hyper-aware of how their work can impact their surroundings, and intrigued by what larger ripples they might make. Thus, their missions are evolving, moving in inspired directions towards a brand of community-conscious agri-activism.\u003c/p>\n\u003cp>Having a president keen on arugula and a first lady tilling soil outside the White House helps, but the movement has found creative, diverse expression locally. Brooke Budner and Caitlyn Galloway run \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>, a miniature Mission District farm and salad greens business. The founders see their project as \"an experiment in the economic viability of small-scale urban market-gardening,\" a working model for a career path they'd like to see become more common in America. The greens are fantastic -- as knows anyone who has crunched down on a \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> salad -- but producing good food for people who care is only a facet of the over-arching goal; it's about the people too -- which probably has something to do with the ongoing success of their Kickstarter-funded \u003ca href=\"http://www.kickstarter.com/projects/1189103863/little-city-gardens-an-experiment-in-the-economic-0\">expansion campaign\u003c/a>. Since 1994, \u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a> has gone by a few different handles, but the 4.5 acre South Mission garden, tucked away along the intersection of two major highways, staffed largely by volunteers and neighborhood residents, remains committed to growing food and creating jobs for citizens in low-income communities. Craigslist -- you know, that site we used to use for finding jobs -- is a cornucopia of produce. Its \u003ca href=\"http://sfbay.craigslist.org/sfc/fgs/\">farm and garden classifieds\u003c/a> always bristle with city farmers looking to unload excess hauls -- whether they be bunnies, bok choy, or Meyer lemons. Novella Carpenter has raised turkeys, goats, pigs, bees, chickens, geese and rabbits in the backyard of her house in Oakland -- everything \"short of a cow,\" she professed in a \u003ca href=\"http://www.culinate.com/articles/the_culinate_interview/novella_carpenter\">February 2009 interview\u003c/a> with the aptly named Twilight Greenaway of Culinate. Along the way, Carpenter has never identified her efforts as a model to be followed exactly; her farm comes across like a more personal journey. Nonetheless, she chronicled the tending of her plot and its furred, feathered and winged inhabitants in the acclaimed memoir \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of an Urban Farmer\u003c/a>. Published over the summer, her book presents the sorts of funny-sad lessons rookie urban ranchers might want to take into account: how to fatten a hog on donated restaurant scraps, for example, or how to scale a barbed-wire fence to try and rescue an errant turkey from bloodthirsty dogs. Note the \"try\" in that last clause. \u003c/p>\n\u003cp>Newsom likely won't suffer so many slashes and scrapes. A March 23 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/23/BA4V1CJP4C.DTL\">S.F. Chronicle article\u003c/a> outlined his plan of attack: \u003c/p>\n\u003cblockquote>\u003cp> \"Urban agriculture is about far more than growing vegetables on an empty lot...It's about revitalizing and transforming unused public spaces, connecting city residents with their neighborhoods in a new way and promoting healthier eating and living for everyone.\" \u003c/p>\u003c/blockquote>\n\u003cp>To this end, he's had all city departments look out for fallow land with garden potential. The Mission and Noe Valley public library branches have planted plots and held gardening classes for kids. Seven more branches may shortly follow suit. Last week, the city began building a new garden at a Department of Public Works-owned steam powerhouse at McAllister and Larkin. The farm's bounty will feed volunteers. The Department of Education-sponsored Urban Gleaning Program will teach interested San Franciscans how to plant fruit trees. While many did already, now all farmers' markets must accept food stamps as payment. Subsequently, food stamp purchases at city farmers' markets increased 85% last year, a sign that people will eat well and responsibly when they can afford to do so. And that's just for starters, it seems.\u003c/p>\n\u003cp>Say what you will about his no-doughnuts policy at civic meetings; the mayor might be on to something here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Newsom thinks urban farms make life better for residents of a city's communities because they render our surroundings more beautiful and bring people together in the interest of a common goal -- a grassroots movement with actual roots. Quoted in the story's last paragraph, the mayor's \"greening director\" Astrid Haryati bridged the gap between Newsom's stance and the sorts of mission statements d.i.y. farmers actually kick around: \u003c/p>\n\u003cblockquote>\u003cp>\"It's not only about feeding mouths...It's about feeding the soul and feeding the pride of San Francisco urban dwellers.\"\u003c/p>\u003c/blockquote>\n\u003cp>The idea that relationships between gardeners might blossom along with the blighted spaces they plant is a compelling one -- that a vital, green space symbolizes a vibrant community -- but words like \"soul\" and \"pride\" carry a complexity their usage only occasionally signifies. Food does nurture us on a variety of levels, providing sustenance and pleasure, conjuring up memories of family, routines and valued moments in time: the tomato salad Mom started making every August, family trips to pick blueberries at a farm outside of town. What can a garden really do? It's true that greenery makes people happy -- whether it takes the form of a full-blown farm, or just a few plants on the windowsill of an apartment kitchen. A week or so ago, a friend posted a picture on Facebook -- a photograph of a shocking chartreuse moss snake swelling up and curling around the bottom of a parking meter. He added a caption: \"Among the trash laden sheets of concrete in downtown Oakland, one can still manage to find a hint of beauty.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On the surface, feeding the soul sounds cheesier than a knob of Gorgonzola. It's a cliche you heard in college co-op kitchens, usually when you were about to steal a flat of eggs to take back to your slovenly apartment. Soul-feeding is not for everyone. Characterized as such, it's not for me. I hated gardening when I was a kid. I'd rather shop at Rainbow, Bi Rite, and farmers' markets than sow seeds myself -- much less decapitate a duck in my bathtub, Carpenter-style. I do not have a green thumb, or a desire to initiate intimate attachments to animals I intend to slaughter. A few months ago, my dad gave me a tomato plant and I completely forgot about it. It sat on the back deck, soaking in a handsome view -- the McDonald's at 24th and Mission, that dance studio above the cheap Chinese place, and a few willowy palm trees for inspiration. The pot flooded when the rains came; the plant withered when they did not. Still, despite my negligence, in late March, two very, very small yet well-shaped red heirloom tomatoes appeared on the end of one brown vine. I was outside drinking a beer when I noticed. I yanked them off the plant, and ran into the house, screaming to my girlfriend: \"We grew tomatoes, and we didn't even try!\" \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_11923\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ghosttownfarm.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/ghosttown-farm-300border.jpg\" alt=\"Novella Carpenter's GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" title=\"Novella Carpenters GhostTown Farm in Oakland. Photo by Wendy Goodfriend\" width=\"300\" height=\"448\" class=\"size-full wp-image-11923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Novella Carpenter's GhostTown Farm in Oakland.\u003c/strong> \u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, urban farming, like \u003ca href=\"http://en.wikipedia.org/wiki/1991:_The_Year_Punk_Broke\">punk in 1991\u003c/a>, broke. While San Franciscans have been raising chickens in backyard coops and tending verdant patio gardens for decades, the trend has now sprouted up in the city's mainstream, expanding from the realm of co-ops and collectives to the mayor's cluttered desk: In July, Gavin Newsom issued an executive directive aiming to reshape how city residents make food choices, and now, eight months later, neighborhoods and communities are beginning to taste the (literal) fruits of City Hall's efforts in the form of initiatives like public vegetable gardens and mobile produce markets. In recent years, urban farmers have started seeing their flora and fauna as something more than sustainable, super-local eats. They're hyper-aware of how their work can impact their surroundings, and intrigued by what larger ripples they might make. Thus, their missions are evolving, moving in inspired directions towards a brand of community-conscious agri-activism.\u003c/p>\n\u003cp>Having a president keen on arugula and a first lady tilling soil outside the White House helps, but the movement has found creative, diverse expression locally. Brooke Budner and Caitlyn Galloway run \u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>, a miniature Mission District farm and salad greens business. The founders see their project as \"an experiment in the economic viability of small-scale urban market-gardening,\" a working model for a career path they'd like to see become more common in America. The greens are fantastic -- as knows anyone who has crunched down on a \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> salad -- but producing good food for people who care is only a facet of the over-arching goal; it's about the people too -- which probably has something to do with the ongoing success of their Kickstarter-funded \u003ca href=\"http://www.kickstarter.com/projects/1189103863/little-city-gardens-an-experiment-in-the-economic-0\">expansion campaign\u003c/a>. Since 1994, \u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a> has gone by a few different handles, but the 4.5 acre South Mission garden, tucked away along the intersection of two major highways, staffed largely by volunteers and neighborhood residents, remains committed to growing food and creating jobs for citizens in low-income communities. Craigslist -- you know, that site we used to use for finding jobs -- is a cornucopia of produce. Its \u003ca href=\"http://sfbay.craigslist.org/sfc/fgs/\">farm and garden classifieds\u003c/a> always bristle with city farmers looking to unload excess hauls -- whether they be bunnies, bok choy, or Meyer lemons. Novella Carpenter has raised turkeys, goats, pigs, bees, chickens, geese and rabbits in the backyard of her house in Oakland -- everything \"short of a cow,\" she professed in a \u003ca href=\"http://www.culinate.com/articles/the_culinate_interview/novella_carpenter\">February 2009 interview\u003c/a> with the aptly named Twilight Greenaway of Culinate. Along the way, Carpenter has never identified her efforts as a model to be followed exactly; her farm comes across like a more personal journey. Nonetheless, she chronicled the tending of her plot and its furred, feathered and winged inhabitants in the acclaimed memoir \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of an Urban Farmer\u003c/a>. Published over the summer, her book presents the sorts of funny-sad lessons rookie urban ranchers might want to take into account: how to fatten a hog on donated restaurant scraps, for example, or how to scale a barbed-wire fence to try and rescue an errant turkey from bloodthirsty dogs. Note the \"try\" in that last clause. \u003c/p>\n\u003cp>Newsom likely won't suffer so many slashes and scrapes. A March 23 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/23/BA4V1CJP4C.DTL\">S.F. Chronicle article\u003c/a> outlined his plan of attack: \u003c/p>\n\u003cblockquote>\u003cp> \"Urban agriculture is about far more than growing vegetables on an empty lot...It's about revitalizing and transforming unused public spaces, connecting city residents with their neighborhoods in a new way and promoting healthier eating and living for everyone.\" \u003c/p>\u003c/blockquote>\n\u003cp>To this end, he's had all city departments look out for fallow land with garden potential. The Mission and Noe Valley public library branches have planted plots and held gardening classes for kids. Seven more branches may shortly follow suit. Last week, the city began building a new garden at a Department of Public Works-owned steam powerhouse at McAllister and Larkin. The farm's bounty will feed volunteers. The Department of Education-sponsored Urban Gleaning Program will teach interested San Franciscans how to plant fruit trees. While many did already, now all farmers' markets must accept food stamps as payment. Subsequently, food stamp purchases at city farmers' markets increased 85% last year, a sign that people will eat well and responsibly when they can afford to do so. And that's just for starters, it seems.\u003c/p>\n\u003cp>Say what you will about his no-doughnuts policy at civic meetings; the mayor might be on to something here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Newsom thinks urban farms make life better for residents of a city's communities because they render our surroundings more beautiful and bring people together in the interest of a common goal -- a grassroots movement with actual roots. Quoted in the story's last paragraph, the mayor's \"greening director\" Astrid Haryati bridged the gap between Newsom's stance and the sorts of mission statements d.i.y. farmers actually kick around: \u003c/p>\n\u003cblockquote>\u003cp>\"It's not only about feeding mouths...It's about feeding the soul and feeding the pride of San Francisco urban dwellers.\"\u003c/p>\u003c/blockquote>\n\u003cp>The idea that relationships between gardeners might blossom along with the blighted spaces they plant is a compelling one -- that a vital, green space symbolizes a vibrant community -- but words like \"soul\" and \"pride\" carry a complexity their usage only occasionally signifies. Food does nurture us on a variety of levels, providing sustenance and pleasure, conjuring up memories of family, routines and valued moments in time: the tomato salad Mom started making every August, family trips to pick blueberries at a farm outside of town. What can a garden really do? It's true that greenery makes people happy -- whether it takes the form of a full-blown farm, or just a few plants on the windowsill of an apartment kitchen. A week or so ago, a friend posted a picture on Facebook -- a photograph of a shocking chartreuse moss snake swelling up and curling around the bottom of a parking meter. He added a caption: \"Among the trash laden sheets of concrete in downtown Oakland, one can still manage to find a hint of beauty.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the surface, feeding the soul sounds cheesier than a knob of Gorgonzola. It's a cliche you heard in college co-op kitchens, usually when you were about to steal a flat of eggs to take back to your slovenly apartment. Soul-feeding is not for everyone. Characterized as such, it's not for me. I hated gardening when I was a kid. I'd rather shop at Rainbow, Bi Rite, and farmers' markets than sow seeds myself -- much less decapitate a duck in my bathtub, Carpenter-style. I do not have a green thumb, or a desire to initiate intimate attachments to animals I intend to slaughter. A few months ago, my dad gave me a tomato plant and I completely forgot about it. It sat on the back deck, soaking in a handsome view -- the McDonald's at 24th and Mission, that dance studio above the cheap Chinese place, and a few willowy palm trees for inspiration. The pot flooded when the rains came; the plant withered when they did not. Still, despite my negligence, in late March, two very, very small yet well-shaped red heirloom tomatoes appeared on the end of one brown vine. I was outside drinking a beer when I noticed. I yanked them off the plant, and ran into the house, screaming to my girlfriend: \"We grew tomatoes, and we didn't even try!\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Who Owns the Deli? ",
"title": "Who Owns the Deli? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://civileats.com/2010/02/18/referendum-on-the-deli-menu-at-saul%E2%80%99s-restaurant-and-delicatessen-what-is-tradition/\">Referendum on the Deli Menu at Saul's Restaurant and Delicatessen: What is Tradition?\u003c/a>\u003cbr>\nby Vanessa Barrington at \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>\u003c/p>\n\n",
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"excerpt": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
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"description": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://civileats.com/2010/02/18/referendum-on-the-deli-menu-at-saul%E2%80%99s-restaurant-and-delicatessen-what-is-tradition/\">Referendum on the Deli Menu at Saul's Restaurant and Delicatessen: What is Tradition?\u003c/a>\u003cbr>\nby Vanessa Barrington at \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Saul's Seltzer Saga - Save The Deli",
"title": "Saul's Seltzer Saga - Save The Deli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-seltzer300.jpg\" alt=\"sauls seltzer\" title=\"sauls seltzer\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-7600\">If you're reading David Sax's recent book, \u003ca href=\"http://www.houghtonmifflinbooks.com/catalog/titledetail.cfm?titleNumber=1101285\">Save the Deli\u003c/a>, or follow \u003ca href=\"http://www.savethedeli.com\">his blog\u003c/a> or moan, as many do, about the general state of the Jewish delicatessen, then you know that it's a pivotal time in this most hallowed bastion of comfort food.\u003c/p>\n\u003cp>For years, locavores and vegetarians, calorie-counting suburbanites and couscous-loving Sephardim and even \u003ca href=\"http://www.myspace.com/facocktarocks\">heeb-hopping hipsters\u003c/a> have been bringing their own favorite dishes to the Jewish table. You might not know this upon stepping into a deli, where piles of salty, fatty meat and schmaltz in the chopped liver and never-ending free pickles every day of the year define good eating. It's supposed to be a carefree zone where all the generations and sects can enjoy some chicken soup in relative peace.\u003c/p>\n\u003cp>Leave it to Karen Adelman and Peter Levitt in Berkeley to begin shaking up this world a bit. As the owners and hands-on managers of \u003ca href=\"http://saulsdeli.com/\">Saul's\u003c/a>, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant, relevant and delicious far into the 21st century. From adding Mediterranean mezzes to offering locally grown, locally made pickles, they're crafting a new sensibility for an old institution. \u003c/p>\n\u003cp>A multicultural, sustainable deli might seem like a quixotic pursuit, as many would argue that we should leave well enough alone. Any real and authentic Jewish deli doesn't need to concern itself with all this modern fancifying. But if you're a deli owner and you see your customers coming into your dining room less and less often -– how many pastrami sandwiches does one person eat these days? -- you realize that things need to change to keep going.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-pickles500.jpg\" alt=\"sauls pickles\" title=\"sauls pickles\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7601\">\u003c/p>\n\u003cp>Of course, ideals do have a way of bumping up against reality. Let's take the last thing on the menu, that list of drinks at the end of the page. Such a minor thing, no? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, as it turns out, simple it most definitely is not.\u003c/p>\n\u003cp>For diners, drinks are usually just an afterthought. For green-minded business owners, though, the environmental costs of transporting flavored water, the impact of corn syrup and artificial sweeteners in our communities, and the waste of thousands upon thousands of empty cans and glass cannot be ignored. If you're somewhat concerned, you might just put out a recycling bin and offer a few cents off on coffee poured into insulated mugs. If you're a little more committed, you might try sourcing local sodas.\u003c/p>\n\u003cp>But if you're Karen and Peter, you have a much, much longer road to travel. You begin by studying the history of sodas and the science of bubbles. Along the way, you learn about the monopolistic technologies of multinational food corporations. You connect the dots between individual soda jerks, creative spirit and community values. You daydream down a short detour, one that takes you past designs for a working seltzer tap at each and every booth. You decide to compromise, backtracking to install a central seltzer dispenser. You call up a beer tap specialist to design a brand-new beverage system for you. You track down stronger fittings that can hold up to the pressure of C02. You convince colleagues that going back in time 60 years to revive obsolete tastes and technology will be a good thing for the business. You train special \"seltzer baristas\" to use the finicky machine with its nonstandard formulations. You develop recipe after recipe from scratch. (Cream Soda #8, you think, seems especially promising.) Then, years later, you launch your own house-made seltzers and, in a moment of unrestrained ambition, you decide to stop selling bottled, commercial sodas entirely. Even Dr. Brown's. Yes, even the Black Cherry and Cel-Ray.\u003c/p>\n\u003cp>And it's still not done. Now, you smile politely at your customers' dismay when they can no longer grab a can of soda with their take-out lunch and nod synpathetically at those most earnest of drinkers, the Diet Coke loyalists. You accept losing thousands of dollars in beverage sales. At the same time, you account for higher food costs because your drink bases, made from real fruit, are good for only four hours. You create and hope that your customers will enjoy the special syrups that taste slightly different day to day in flavors that come and go with the seasons. \u003c/p>\n\u003cp>You stand back and imagine a dining room full of people sipping sodas made by friends and neighbors from fresh fruit and whole spices.\u003c/p>\n\u003cp>You win some -- these sodas are phenomenal and you're proud and ecstatic, if a bit exhausted. They more than make up for past battles lost. There's still that ongoing campaign to source enough briskets from grass-fed cattle to feed your hungry customers. And let's not forget the recent Pickle Squirmish, when you tried charging for kosher dills -- in a deli! -- and took a fatal stab at explaining the seasonality of cucumbers. \u003c/p>\n\u003cp>Yes, one step at a time, one step at a time.\u003c/p>\n\u003cp>For now, you're happy to offer a taste of history: the sweet satisfaction and elusive effervescence of \u003ca href=\"http://saulsdeli.com/deli/housemade-soda-syrups/\">\u003cstrong>real seltzer flavored with homemade syrups\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-rugelah500.jpg\" alt=\"sauls rugelah\" title=\"sauls rugelah\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7602\">\u003c/p>\n\u003cp>\u003cstrong>Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of the Jewish Delicatessen\u003c/strong>\u003cbr>\nBy David Sax (Houghton Mifflin Harcourt, 2009)\u003cbr>\nSax's campaign to save the deli, as one mom-and-pop sandwich shop after another closes, brings him to the Bay Area this week. Stop by and meet him at Saul's this Saturday afternoon or at Book Passage on Monday at the Ferry Building. Listen to him read from his new book and then ask him for yourself: which city makes the best pastrami and why do we have to drink egg creams so fast and, yes, that most important question, what is the future of the Jewish delicatessen? \u003c/p>\n\u003cp>\u003cstrong>Saturday, October 24, 2009\u003c/strong>\u003cbr>\n4:00 pm\u003cbr>\n\u003ca href=\"http://saulsdeli.com/\">Saul's Restaurant and Deli\u003c/a>\u003cbr>\n1475 Shattuck Ave Berkeley, CA 94709\u003cbr>\n(510) 848-3354\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&q=map+saul's+Berkeley,+CA+94709&ie=UTF8&hq=saul's&hnear=Berkeley,+CA+94709&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Monday, October 26, 2009\u003c/strong>\u003cbr>\n6:00 pm\u003cbr>\n\u003ca href=\"http://www.bookpassage.com/content.php?id=17\">Book Passage\u003c/a>\u003cbr>\n1 Ferry Building, #42\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 835-1020\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=ferry+building+san+francisco&sll=37.880719,-122.26893&sspn=0.014955,0.013797&ie=UTF8&hq=ferry+building&hnear=San+Francisco,+CA&ll=37.771529,-122.400055&spn=0.232846,0.220757&z=12&iwloc=A\">Map\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "7576 http://blogs.kqed.org/bayareabites/?p=7576",
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"excerpt": "Leave it to Karen Peterman and Peter Levitt in Berkeley to begin shaking things up. As the owners and very hands-on managers of \u003ca href=\"http://saulsdeli.com/\">Saul's\u003c/a>, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant and relevant and delicious in the 21st century. ",
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"title": "Saul's Seltzer Saga - Save The Deli | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-seltzer300.jpg\" alt=\"sauls seltzer\" title=\"sauls seltzer\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-7600\">If you're reading David Sax's recent book, \u003ca href=\"http://www.houghtonmifflinbooks.com/catalog/titledetail.cfm?titleNumber=1101285\">Save the Deli\u003c/a>, or follow \u003ca href=\"http://www.savethedeli.com\">his blog\u003c/a> or moan, as many do, about the general state of the Jewish delicatessen, then you know that it's a pivotal time in this most hallowed bastion of comfort food.\u003c/p>\n\u003cp>For years, locavores and vegetarians, calorie-counting suburbanites and couscous-loving Sephardim and even \u003ca href=\"http://www.myspace.com/facocktarocks\">heeb-hopping hipsters\u003c/a> have been bringing their own favorite dishes to the Jewish table. You might not know this upon stepping into a deli, where piles of salty, fatty meat and schmaltz in the chopped liver and never-ending free pickles every day of the year define good eating. It's supposed to be a carefree zone where all the generations and sects can enjoy some chicken soup in relative peace.\u003c/p>\n\u003cp>Leave it to Karen Adelman and Peter Levitt in Berkeley to begin shaking up this world a bit. As the owners and hands-on managers of \u003ca href=\"http://saulsdeli.com/\">Saul's\u003c/a>, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant, relevant and delicious far into the 21st century. From adding Mediterranean mezzes to offering locally grown, locally made pickles, they're crafting a new sensibility for an old institution. \u003c/p>\n\u003cp>A multicultural, sustainable deli might seem like a quixotic pursuit, as many would argue that we should leave well enough alone. Any real and authentic Jewish deli doesn't need to concern itself with all this modern fancifying. But if you're a deli owner and you see your customers coming into your dining room less and less often -– how many pastrami sandwiches does one person eat these days? -- you realize that things need to change to keep going.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-pickles500.jpg\" alt=\"sauls pickles\" title=\"sauls pickles\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7601\">\u003c/p>\n\u003cp>Of course, ideals do have a way of bumping up against reality. Let's take the last thing on the menu, that list of drinks at the end of the page. Such a minor thing, no? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, as it turns out, simple it most definitely is not.\u003c/p>\n\u003cp>For diners, drinks are usually just an afterthought. For green-minded business owners, though, the environmental costs of transporting flavored water, the impact of corn syrup and artificial sweeteners in our communities, and the waste of thousands upon thousands of empty cans and glass cannot be ignored. If you're somewhat concerned, you might just put out a recycling bin and offer a few cents off on coffee poured into insulated mugs. If you're a little more committed, you might try sourcing local sodas.\u003c/p>\n\u003cp>But if you're Karen and Peter, you have a much, much longer road to travel. You begin by studying the history of sodas and the science of bubbles. Along the way, you learn about the monopolistic technologies of multinational food corporations. You connect the dots between individual soda jerks, creative spirit and community values. You daydream down a short detour, one that takes you past designs for a working seltzer tap at each and every booth. You decide to compromise, backtracking to install a central seltzer dispenser. You call up a beer tap specialist to design a brand-new beverage system for you. You track down stronger fittings that can hold up to the pressure of C02. You convince colleagues that going back in time 60 years to revive obsolete tastes and technology will be a good thing for the business. You train special \"seltzer baristas\" to use the finicky machine with its nonstandard formulations. You develop recipe after recipe from scratch. (Cream Soda #8, you think, seems especially promising.) Then, years later, you launch your own house-made seltzers and, in a moment of unrestrained ambition, you decide to stop selling bottled, commercial sodas entirely. Even Dr. Brown's. Yes, even the Black Cherry and Cel-Ray.\u003c/p>\n\u003cp>And it's still not done. Now, you smile politely at your customers' dismay when they can no longer grab a can of soda with their take-out lunch and nod synpathetically at those most earnest of drinkers, the Diet Coke loyalists. You accept losing thousands of dollars in beverage sales. At the same time, you account for higher food costs because your drink bases, made from real fruit, are good for only four hours. You create and hope that your customers will enjoy the special syrups that taste slightly different day to day in flavors that come and go with the seasons. \u003c/p>\n\u003cp>You stand back and imagine a dining room full of people sipping sodas made by friends and neighbors from fresh fruit and whole spices.\u003c/p>\n\u003cp>You win some -- these sodas are phenomenal and you're proud and ecstatic, if a bit exhausted. They more than make up for past battles lost. There's still that ongoing campaign to source enough briskets from grass-fed cattle to feed your hungry customers. And let's not forget the recent Pickle Squirmish, when you tried charging for kosher dills -- in a deli! -- and took a fatal stab at explaining the seasonality of cucumbers. \u003c/p>\n\u003cp>Yes, one step at a time, one step at a time.\u003c/p>\n\u003cp>For now, you're happy to offer a taste of history: the sweet satisfaction and elusive effervescence of \u003ca href=\"http://saulsdeli.com/deli/housemade-soda-syrups/\">\u003cstrong>real seltzer flavored with homemade syrups\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-rugelah500.jpg\" alt=\"sauls rugelah\" title=\"sauls rugelah\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7602\">\u003c/p>\n\u003cp>\u003cstrong>Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of the Jewish Delicatessen\u003c/strong>\u003cbr>\nBy David Sax (Houghton Mifflin Harcourt, 2009)\u003cbr>\nSax's campaign to save the deli, as one mom-and-pop sandwich shop after another closes, brings him to the Bay Area this week. Stop by and meet him at Saul's this Saturday afternoon or at Book Passage on Monday at the Ferry Building. Listen to him read from his new book and then ask him for yourself: which city makes the best pastrami and why do we have to drink egg creams so fast and, yes, that most important question, what is the future of the Jewish delicatessen? \u003c/p>\n\u003cp>\u003cstrong>Saturday, October 24, 2009\u003c/strong>\u003cbr>\n4:00 pm\u003cbr>\n\u003ca href=\"http://saulsdeli.com/\">Saul's Restaurant and Deli\u003c/a>\u003cbr>\n1475 Shattuck Ave Berkeley, CA 94709\u003cbr>\n(510) 848-3354\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&q=map+saul's+Berkeley,+CA+94709&ie=UTF8&hq=saul's&hnear=Berkeley,+CA+94709&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Monday, October 26, 2009\u003c/strong>\u003cbr>\n6:00 pm\u003cbr>\n\u003ca href=\"http://www.bookpassage.com/content.php?id=17\">Book Passage\u003c/a>\u003cbr>\n1 Ferry Building, #42\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 835-1020\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=ferry+building+san+francisco&sll=37.880719,-122.26893&sspn=0.014955,0.013797&ie=UTF8&hq=ferry+building&hnear=San+Francisco,+CA&ll=37.771529,-122.400055&spn=0.232846,0.220757&z=12&iwloc=A\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Free Farm Stand",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/freefarmstand-bounty.jpg\" alt=\"free farmstand bounty\" title=\"free farmstand bounty\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6923\">\u003cbr>\nBeing a writer, I've worked a lot of retail over the years. I've sold flown-from-Switzerland chocolates to San Francisco socialites who spent more on three boxes of truffles than I made in a week. I've peddled Pez and Camel Lights from a tray slung around my neck, squeezed ladies (and gents) into latex dresses and leather corsets, frothed lattes for bond traders, boxed up cookies and talked tourists into overpriced art on Union Square.\u003c/p>\n\u003cp>In my personal life, I'm not a shopper, but I can see what people get out of good service, besides just new shoes and credit-card debt. You tell a dumpy guy with a thing for latex that he looks great in that $500 catsuit and you mean it, because he's so happy wearing it that just for that moment, he's Jon Hamm. You know you've made his day, along with a little bit of commission. \u003c/p>\n\u003cp>But what I realized last Sunday is how much more fun it is when you can just give the stuff away. Especially when the goods in question are beautiful organic fruits and vegetables, things everyone needs: yellow tomatoes and Japanese eggplants, kale and collards, curvy neon-bright summer squash, sticky green figs and late-season peaches. \u003c/p>\n\u003cp>Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003ca href=\"http://www.freefarmstand.org\">Free Farm Stand\u003c/a> is a joyful place. Anyone can come, and all different people do: determined grandmothers and families pushing strollers, clusters of groovy, effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, gray hair and glasses meeting bedhead and glasses. \u003c/p>\n\u003cp>By 2 o'clock, a steady stream of people has been flowing past the table for an hour. Jeremy, a frequent volunteer, starts tootling away on a wooden flute. Inspired by the giveaway, a man named Steve has set up a agua fresca stand nearby, quenching the sunny Sunday afternoon thirsts with free glasses of melony coolness. There's a separate table stacked with loaves of bread donated by Acme Bread, another full of free thumb-sized lettuce plants for home gardeners.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only one guy grumbles about the line not moving fast enough for his taste. No one can take him seriously, though; it's a sunny Sunday in the park and the tomatoes are free. If you can't chill out here, you're \u003cem>way \u003c/em>too tense, man. \u003c/p>\n\u003cp>It's set up like any farmers' market stand: a white tent overhead for shade, colorful tablecloths stacked with bowls and baskets overflowing with vegetables, herbs, and fruit. Volunteers pull out more tomatoes, more artichokes from boxes stacked beneath the tables, answer questions and offer recipes. There are plastic and paper bags on hand, but never enough; smart shoppers bring not only their own totes but their own recycled plastic bags for separating out the basil from the peppers, or the bean sprouts from the squashy figs. \u003c/p>\n\u003cp>One table is stocked with farmers' market giveaways, donated produce left over at the end of the day from Ferry Plaza and other top-notch Saturday markets. I recognize bundles of herbs from Marin Roots Farm, fat red tomatoes from Phil Foster's 200-acre organic ranch in Hollister, perfect-looking Brussels sprouts and box after box of red Russian kale and yellow-flowering Chinese broccoli. \u003c/p>\n\u003cp>Another table is the super-local table, filled with urban produce grown or gleaned all around the city, shared from backyards, parks, and community gardens. Regulars show up with baggies of lemon verbena, boxes of apples, bags of zucchini and butternut squash. \u003c/p>\n\u003cp>This is how the Free Farm Stand started, when Tree, a community gardener and longtime social-justice activist who works at the St Martin de Porres soup kitchen, decided that his gardens' extra communal produce shouldn't go to waste. \u003c/p>\n\u003cp>The goal was to make locally grown, organic produce available to all, especially those with low incomes or limited budgets, creating garden-to-table food security right on the street. With this in mind, Tree set up a card table inside the Treat Commons garden at 23rd and Treat Sts in April of last year, offering a little bit of whatever was growing around the Mission and Potrero Hill. \u003c/p>\n\u003cp>Slowly, word of mouth (and \u003ca href=\"http://www.freefarmstand.org/\">blog\u003c/a>) spread about this sweet neighborhood thing happening on Sunday afternoons. Other gardeners started sharing their bounty. Tree formed connections with growers selling at local farmers markets and began picking up their extras after the markets ended. The farmstand moved out in front of the garden, into the park, and turned into two tables, then three, with a line that could stretch out of the park and down the block when the harvest was in full swing and there were sweet treats like peaches and figs on offer. \u003c/p>\n\u003cp>But the crowds don't come just for the free lettuce, or even the free tomatoes. Everyone has a question: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>What are these?\u003c/strong> \u003cem>Baby artichokes--clip off the pointy leaf tips and steam or boil them whole.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this salad mix?\u003c/strong> \u003cem>No, it's braising mix, a little too tough for eating raw, better for sauteing. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this cilantro?\u003c/strong> \u003cem>No, smell it, it's parsley; cilantro's over there.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>What is this?\u003c/strong> \u003cem>This is red mustard, very good for you, strong-tasting and good sauteed, stir-fried or put in soup.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Can I eat the leaves?\u003c/strong> \u003cem>Yes, beet greens are delicious, cook them like spinach. You can cook radish greens too, if they're green and not yellowed or wilted. And this is curly kale, this is lacinato kale, what the Italians call cavalo nero and what American supermarkets call dino kale, because it's so bumpy and puckered, see, like dinosaur skin, and these are collards, this is chard. They're all in the brassica family along with cauliflower and broccoli, what used to be called the crucifers because of their cross-shaped stems\u003c/em>. \u003c/p>\u003c/blockquote>\n\u003cp>OK, so maybe I get a little carried away giving out information. But I'm not the only one. Gloria, who works at a detox center in the city, is sharing her recipe for roasted kale (rub with olive oil, salt and pepper, bake at 375F for 20 minutes, better than potato chips, leave them in the turned-off oven under the pilot light for a day if you want them really crispy). Lisa's got a new favorite salad, radishes dressed with mustard, olive oil, fresh ginger, a little sucanat, garlic, salt and pepper, orange juice and chopped parsley. People are chatting with tote bags full of leeks and beets over their arms, eating burritos on the grass, talking compost and chayote squash in the garden while their kids splash the strawberries with a hose. \u003c/p>\n\u003cp>That it's all free seems to bring out the best in the crowd. No one grabs, no one hoards. Take what you can use or share, we say from behind the tables, and people carefully separate out a few sprigs of cilantro if that's all they want, pour half a box of cherry tomatoes into their bags and replace the rest. The feeling is one of abundance shared, not charity bestowed. Everyone takes home a slightly different mix, an urban stone soup cooked up by a community of growers from the Bay Area and beyond. \u003c/p>\n\u003cp>By 3 o'clock, the boxes are flattened and Christina, a regular volunteer, is sweeping up crumpled leaves and squashed tomatoes with a broom. The day's bounty has been reduced to some mixed greens and a few bundles of thyme and oregano. The baskets are stacked, the tent pulled down. We share chunks of homemade apple cake baked by Clara, another volunteer who gardens nearby. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I pick up my own box of veggies, thank Tree and head home over the hill, slurping a cold watermelon agua fresca from La Taqueria on the way. I've promised a friend in Oakland that I'll hang out with her two young boys today. The figs and tomatoes will come with me, I decide. There's always enough to share. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/freefarmstand-bounty.jpg\" alt=\"free farmstand bounty\" title=\"free farmstand bounty\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6923\">\u003cbr>\nBeing a writer, I've worked a lot of retail over the years. I've sold flown-from-Switzerland chocolates to San Francisco socialites who spent more on three boxes of truffles than I made in a week. I've peddled Pez and Camel Lights from a tray slung around my neck, squeezed ladies (and gents) into latex dresses and leather corsets, frothed lattes for bond traders, boxed up cookies and talked tourists into overpriced art on Union Square.\u003c/p>\n\u003cp>In my personal life, I'm not a shopper, but I can see what people get out of good service, besides just new shoes and credit-card debt. You tell a dumpy guy with a thing for latex that he looks great in that $500 catsuit and you mean it, because he's so happy wearing it that just for that moment, he's Jon Hamm. You know you've made his day, along with a little bit of commission. \u003c/p>\n\u003cp>But what I realized last Sunday is how much more fun it is when you can just give the stuff away. Especially when the goods in question are beautiful organic fruits and vegetables, things everyone needs: yellow tomatoes and Japanese eggplants, kale and collards, curvy neon-bright summer squash, sticky green figs and late-season peaches. \u003c/p>\n\u003cp>Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the \u003ca href=\"http://www.freefarmstand.org\">Free Farm Stand\u003c/a> is a joyful place. Anyone can come, and all different people do: determined grandmothers and families pushing strollers, clusters of groovy, effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, gray hair and glasses meeting bedhead and glasses. \u003c/p>\n\u003cp>By 2 o'clock, a steady stream of people has been flowing past the table for an hour. Jeremy, a frequent volunteer, starts tootling away on a wooden flute. Inspired by the giveaway, a man named Steve has set up a agua fresca stand nearby, quenching the sunny Sunday afternoon thirsts with free glasses of melony coolness. There's a separate table stacked with loaves of bread donated by Acme Bread, another full of free thumb-sized lettuce plants for home gardeners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Only one guy grumbles about the line not moving fast enough for his taste. No one can take him seriously, though; it's a sunny Sunday in the park and the tomatoes are free. If you can't chill out here, you're \u003cem>way \u003c/em>too tense, man. \u003c/p>\n\u003cp>It's set up like any farmers' market stand: a white tent overhead for shade, colorful tablecloths stacked with bowls and baskets overflowing with vegetables, herbs, and fruit. Volunteers pull out more tomatoes, more artichokes from boxes stacked beneath the tables, answer questions and offer recipes. There are plastic and paper bags on hand, but never enough; smart shoppers bring not only their own totes but their own recycled plastic bags for separating out the basil from the peppers, or the bean sprouts from the squashy figs. \u003c/p>\n\u003cp>One table is stocked with farmers' market giveaways, donated produce left over at the end of the day from Ferry Plaza and other top-notch Saturday markets. I recognize bundles of herbs from Marin Roots Farm, fat red tomatoes from Phil Foster's 200-acre organic ranch in Hollister, perfect-looking Brussels sprouts and box after box of red Russian kale and yellow-flowering Chinese broccoli. \u003c/p>\n\u003cp>Another table is the super-local table, filled with urban produce grown or gleaned all around the city, shared from backyards, parks, and community gardens. Regulars show up with baggies of lemon verbena, boxes of apples, bags of zucchini and butternut squash. \u003c/p>\n\u003cp>This is how the Free Farm Stand started, when Tree, a community gardener and longtime social-justice activist who works at the St Martin de Porres soup kitchen, decided that his gardens' extra communal produce shouldn't go to waste. \u003c/p>\n\u003cp>The goal was to make locally grown, organic produce available to all, especially those with low incomes or limited budgets, creating garden-to-table food security right on the street. With this in mind, Tree set up a card table inside the Treat Commons garden at 23rd and Treat Sts in April of last year, offering a little bit of whatever was growing around the Mission and Potrero Hill. \u003c/p>\n\u003cp>Slowly, word of mouth (and \u003ca href=\"http://www.freefarmstand.org/\">blog\u003c/a>) spread about this sweet neighborhood thing happening on Sunday afternoons. Other gardeners started sharing their bounty. Tree formed connections with growers selling at local farmers markets and began picking up their extras after the markets ended. The farmstand moved out in front of the garden, into the park, and turned into two tables, then three, with a line that could stretch out of the park and down the block when the harvest was in full swing and there were sweet treats like peaches and figs on offer. \u003c/p>\n\u003cp>But the crowds don't come just for the free lettuce, or even the free tomatoes. Everyone has a question: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>What are these?\u003c/strong> \u003cem>Baby artichokes--clip off the pointy leaf tips and steam or boil them whole.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this salad mix?\u003c/strong> \u003cem>No, it's braising mix, a little too tough for eating raw, better for sauteing. \u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Is this cilantro?\u003c/strong> \u003cem>No, smell it, it's parsley; cilantro's over there.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>What is this?\u003c/strong> \u003cem>This is red mustard, very good for you, strong-tasting and good sauteed, stir-fried or put in soup.\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Can I eat the leaves?\u003c/strong> \u003cem>Yes, beet greens are delicious, cook them like spinach. You can cook radish greens too, if they're green and not yellowed or wilted. And this is curly kale, this is lacinato kale, what the Italians call cavalo nero and what American supermarkets call dino kale, because it's so bumpy and puckered, see, like dinosaur skin, and these are collards, this is chard. They're all in the brassica family along with cauliflower and broccoli, what used to be called the crucifers because of their cross-shaped stems\u003c/em>. \u003c/p>\u003c/blockquote>\n\u003cp>OK, so maybe I get a little carried away giving out information. But I'm not the only one. Gloria, who works at a detox center in the city, is sharing her recipe for roasted kale (rub with olive oil, salt and pepper, bake at 375F for 20 minutes, better than potato chips, leave them in the turned-off oven under the pilot light for a day if you want them really crispy). Lisa's got a new favorite salad, radishes dressed with mustard, olive oil, fresh ginger, a little sucanat, garlic, salt and pepper, orange juice and chopped parsley. People are chatting with tote bags full of leeks and beets over their arms, eating burritos on the grass, talking compost and chayote squash in the garden while their kids splash the strawberries with a hose. \u003c/p>\n\u003cp>That it's all free seems to bring out the best in the crowd. No one grabs, no one hoards. Take what you can use or share, we say from behind the tables, and people carefully separate out a few sprigs of cilantro if that's all they want, pour half a box of cherry tomatoes into their bags and replace the rest. The feeling is one of abundance shared, not charity bestowed. Everyone takes home a slightly different mix, an urban stone soup cooked up by a community of growers from the Bay Area and beyond. \u003c/p>\n\u003cp>By 3 o'clock, the boxes are flattened and Christina, a regular volunteer, is sweeping up crumpled leaves and squashed tomatoes with a broom. The day's bounty has been reduced to some mixed greens and a few bundles of thyme and oregano. The baskets are stacked, the tent pulled down. We share chunks of homemade apple cake baked by Clara, another volunteer who gardens nearby. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I pick up my own box of veggies, thank Tree and head home over the hill, slurping a cold watermelon agua fresca from La Taqueria on the way. I've promised a friend in Oakland that I'll hang out with her two young boys today. The figs and tomatoes will come with me, I decide. There's always enough to share. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n",
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"excerpt": "The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \r\nWhere the recent SF Street Food Festival skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the Sexy Soup Lady in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \u003c/p>\n\n",
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"excerpt": "Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. Here are a few opportunities to learn, get your hands dirty and come away with some truly local produce. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/vegetables500.jpg\" alt=\"vegetables reaped from urban farming\" title=\"vegetables reaped from urban farming\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-5668\">\u003c/p>\n\u003cp>Farms...in Berkeley? Well, dairy cows may not be drinking lattes on Shattuck Avenue, but there are working urban farms in the Bay Area. So if you're garden-deprived or just longing to get dirty without leaving town, here are a few opportunities to dig in, learn, and taste what's growing in your city's backyards. \u003c/p>\n\u003cp>On Tuesday, Oakland's \u003ca href=\"http://www.cityslickerfarms.org\">City Slicker Farms\u003c/a> is hosting a BBQ and a showing of the movie \"\u003ca href=\"http://www.youtube.com/watch?v=KwR44T69_Is\">Fresh\u003c/a>\" at Fitzgerald and Union Plaza Parks (34th and Peralta in West Oakland). Come on down, meet your neighbors, and find out how City Slickers is going to turn part of the park into a new community farm. Can't make it on Tuesday? Check their website for volunteer hours at one of their half-dozen community farms, all dedicated to growing affordable produce for West Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://grazetheroof.blogspot.com/\">Graze the Roof\u003c/a> is Glide Memorial Church's innovative community-gardening project. The church's rooftop garden focuses on hydroponic and container gardening, and hosts community workdays every weekend and workshops throughout the month. \u003c/p>\n\u003cp>What could be a better mitzvah, or good deed, than growing food for those in need? That's the philosophy between Congregation Emanu-el's The \u003ca href=\"http://www.emanuelsf.org/events_gi_peah.htm\">Pe'ah Garden\u003c/a> in Colma. This garden in, yes, a cemetery (hey, it's Colma. What did you expect?) is planted, maintained, and harvested by congregation members and volunteers, with the bulk of the harvest going to the San Francisco Food Bank. Jonathan Silverman, who coordinates the garden volunteers, also teaches ongoing gardening workshops throughout the year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nice folks at the \u003ca href=\"http://gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset are compost evangelists. Put your soggy leftovers into the green bin, sure, but carrot peels, wilty lettuce leaves, grass clippings and more --anything that's strictly plant matter--can get turned into a fabulous soil booster right there in your own backyard. (Or even under the sink, if you get a wormbox working). Composting workshops are always on the class roster, or you can come to one of the twice-weekly workdays (Wed 10am-2pm; Sat 10am-4pm) and get a more impromptu lesson as you fork, turn, and rebuild the garden's three ever-evolving piles. Since this is an educational demonstration garden, not a farm, the amount of fruit and veggies produced here is small, but depending on the season, helpful workers should go home with at least a salad's worth of greens. Plus, there's often Arizmendi pizza to share after the morning's work. \u003c/p>\n\u003cp>Play hooky Monday afternoon and join the \u003ca href=\"http://www.marinorganic.org/organic_school_lunch.php#glean\">Marin Organic Glean Team\u003c/a>, a new project from Marin Organic. Every Monday from 4-6pm, volunteers gather at a different local organic farm to \"glean,\" or pick what's left over after the day's commercial harvest is done. This second harvest is then donated to local school lunch programs. And of course, volunteers get some too. This Monday, the gleaners are converging on Paradise Valley Produce in Bolinas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you've ever buzzed down 280 to the airport, you've passed what's probably San Francisco's largest urban farm. It's very easy to miss, but it's there: the \u003ca href=\"http://www.alemanyfarm.org/get-involved/\">Alemany Farm\u003c/a>, at the southern edge of Bernal Heights. Like most urban farms, it's also an educational non-profit, working with kids and teens from the surrounding public housing along with energetic volunteers. There's a lot growing here, from strawberries, carrots, and collards to green beans, broccoli, kale, lettuce, tomatoes, flowers, fruit trees, squash, wild blackberries, and more. Workdays (alternate Saturday and Sundays, plus Monday afternoons) end with a harvest, and the haul is divided up between workers. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Last Sunday, a brand-new farmers market opened in one of my favorite San Francisco neighborhoods: The Inner Sunset. The market, in the parking lot at Ninth and Irving streets, is run by the \u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Pacific Coast Farmers Markets Association\u003c/a> and will run from June through November. Walking into the market, you get a feeling of a true community event. Neighbors are greeting each other, and the general atmosphere was festive and fun. The market is mostly vegetable and fruit vendors, but shoppers can also purchase eggs, baked goods and prepared foods. There is even a tofu vendor, but I don't remember seeing any cheeses or meats.\u003c/p>\n\u003cp>By the time I arrived, the eggs were sold out, but the vendor -- \u003ca href=\"http://site.smart-eggs.com/\">Smart Eggs\u003c/a> -- looks interesting. It's a student-run egg farm that is from Modesto Junior College.\u003c/p>\n\u003cp>There are quite a few farms from the coastal region and several from the Central Valley. I will be returning to this market. It's a fun, mellow option for a Sunday morning market. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875184/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1162.jpg\" alt=\"Inner Sunset Farmers Market\" title=\"Inner Sunset Farmers Market\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4537\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622872696/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1175.jpg\" alt=\"Inner Sunset Farmers Market-cherries\" title=\"Inner Sunset Farmers Market-cherries\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4540\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622058085/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11671.jpg\" alt=\"Inner Sunset Farmers Market-peas\" title=\"Inner Sunset Farmers Market-peas\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4543\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875792/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11911.jpg\" alt=\"Inner Sunset Farmers Market-honey\" title=\"Inner Sunset Farmers Market-honey\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4544\">\u003c/a> \u003cstrong>The vendor list, as I noted it, is as follows:\u003c/strong>\u003c/p>\n\u003cp>Serendipity Farms\u003cbr>\nFar West Fungi\u003cbr>\nBerrylicious\u003cbr>\nDe Palma Farms\u003cbr>\nCapay Organic\u003cbr>\nWassum Ranch\u003cbr>\nSmart Eggs\u003cbr>\nTofu Yu\u003cbr>\nBakers of Paris\u003cbr>\nHer Farm\u003cbr>\nArizmendi Bakery\u003cbr>\nGarcia Farm\u003cbr>\nRodin Farm\u003cbr>\nCalolea\u003cbr>\nCity Bees\u003cbr>\nFifth Crow Farm\u003cbr>\nKashiwase\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Inner Sunset Farmers Market\u003c/a>\u003cbr>\n9am - 1pm, Sundays\u003cbr>\nIn the parking lot behind the Irving Street shops.\u003cbr>\nEnter from 9th or 8th Ave\u003cbr>\nRuns through November 22\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Last Sunday, a brand-new farmers market opened in one of my favorite San Francisco neighborhoods: The Inner Sunset. The market, in the parking lot at Ninth and Irving streets, is run by the \u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Pacific Coast Farmers Markets Association\u003c/a> and will run from June through November. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last Sunday, a brand-new farmers market opened in one of my favorite San Francisco neighborhoods: The Inner Sunset. The market, in the parking lot at Ninth and Irving streets, is run by the \u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Pacific Coast Farmers Markets Association\u003c/a> and will run from June through November. Walking into the market, you get a feeling of a true community event. Neighbors are greeting each other, and the general atmosphere was festive and fun. The market is mostly vegetable and fruit vendors, but shoppers can also purchase eggs, baked goods and prepared foods. There is even a tofu vendor, but I don't remember seeing any cheeses or meats.\u003c/p>\n\u003cp>By the time I arrived, the eggs were sold out, but the vendor -- \u003ca href=\"http://site.smart-eggs.com/\">Smart Eggs\u003c/a> -- looks interesting. It's a student-run egg farm that is from Modesto Junior College.\u003c/p>\n\u003cp>There are quite a few farms from the coastal region and several from the Central Valley. I will be returning to this market. It's a fun, mellow option for a Sunday morning market. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875184/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1162.jpg\" alt=\"Inner Sunset Farmers Market\" title=\"Inner Sunset Farmers Market\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4537\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622872696/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1175.jpg\" alt=\"Inner Sunset Farmers Market-cherries\" title=\"Inner Sunset Farmers Market-cherries\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4540\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622058085/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11671.jpg\" alt=\"Inner Sunset Farmers Market-peas\" title=\"Inner Sunset Farmers Market-peas\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4543\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875792/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11911.jpg\" alt=\"Inner Sunset Farmers Market-honey\" title=\"Inner Sunset Farmers Market-honey\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4544\">\u003c/a> \u003cstrong>The vendor list, as I noted it, is as follows:\u003c/strong>\u003c/p>\n\u003cp>Serendipity Farms\u003cbr>\nFar West Fungi\u003cbr>\nBerrylicious\u003cbr>\nDe Palma Farms\u003cbr>\nCapay Organic\u003cbr>\nWassum Ranch\u003cbr>\nSmart Eggs\u003cbr>\nTofu Yu\u003cbr>\nBakers of Paris\u003cbr>\nHer Farm\u003cbr>\nArizmendi Bakery\u003cbr>\nGarcia Farm\u003cbr>\nRodin Farm\u003cbr>\nCalolea\u003cbr>\nCity Bees\u003cbr>\nFifth Crow Farm\u003cbr>\nKashiwase\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Inner Sunset Farmers Market\u003c/a>\u003cbr>\n9am - 1pm, Sundays\u003cbr>\nIn the parking lot behind the Irving Street shops.\u003cbr>\nEnter from 9th or 8th Ave\u003cbr>\nRuns through November 22\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? Here's your delicious chance to hang out in a Bay Area chef's lush backyard garden, drink organic wine, and chat with the farmers who grew the stuff you're eating. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/dirt-2-dining2.gif\" alt=\"Dirt to Dining\" title=\"Dirt to Dining\" width=\"400\" height=\"174\" class=\"alignleft size-full wp-image-4169\">If eating is an agricultural act, as Wendell Berry so famously said, then what better way to celebrate the connection between food and farming than at \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining\u003c/a>? \u003c/p>\n\u003cp>Jesse Cool, the down-to-earth owner-cook (don't call her a chef!) of Menlo Park's \u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a> is hosting this benefit for the \u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Ecological Farming Association\u003c/a> right in her own backyard--which just happens to be a bountiful edible garden on the edge of the Stanford campus. \u003c/p>\n\u003cp>Cool, well known for her longtime dedication to seasonal, locally-sourced and sustainable cuisine, is opening up her address book, too. On hand to nosh and chat will be dozens of organic farmers and winemakers, including those from Full Belly Farm, Frog's Leap Winery, Green Gulch Farm, Live Earth Farm, Swanton Berry Farm, Robert Sinskey Vineyards, Frey Vineyards, and more. \u003c/p>\n\u003cp>And of course, going along with the garden tours will be plenty of delectable food and wine. That fava-bean canapé? Probably made from beans grown by the guy sipping sauvignon blanc right next you. Never seen a fava bean in its natural habitat? It's over there, hanging on vines right next to the carrots. Dining doesn't get any dirtier than that. \u003c/p>\n\u003cp>\u003ca href=\"http://eco-farm.org/index.php/events/dirt_to_dining/\">Dirt to Dining: A Day in Jesse Cool's Kitchen Garden\u003c/a>\u003cbr>\nSunday, June 7, 2009\u003cbr>\n2pm-5pm\u003cbr>\n2150 Amhearst Street\u003cbr>\nPalo Alto, CA\u003cbr>\nTickets: $75\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nduja.jpg\" alt=\"nduja\" title=\"nduja\" width=\"297\" height=\"240\" class=\"alignleft size-full wp-image-4141\">We carnivores who live in the Bay Area are a privileged bunch -- on any given day, we can choose to eat \u003ca href=\"http://fattedcalf.com/\">Fatted Calf's bacon\u003c/a>, \u003ca href=\"http://framani.com/\">Fra Mani's salami\u003c/a>, \u003ca href=\"http://www.4505meats.com/\">4505's chicharrones\u003c/a> and countless other artisan charcuterie around the city. To that list, I would add \u003ca href=\"http://www.boccalone.com/index.cfm\">Boccalone's pork ragu\u003c/a>. It's a lucious ragu that is intensely spiced and just perfect when tossed with pappardelle. Until a couple weeks ago, my main interface with Boccalone was to buy the ragu, or to pick up a sandwich or two for a picnic.\u003c/p>\n\u003cp>Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at \u003ca href=\"http://www.incanto.biz\">Incanto\u003c/a>) -- I love filling up my bottle on farmers market days before I battle the crowds.\u003c/p>\n\u003cp>I've been spending more time at Boccalone these days, however, and it's all the fault of a delicious new product called Nduja. Let's all say it together, class: en-doo-ya. Can't remember how to pronounce it? Ask for the \"N-Judah,\" like I do, and you will get a smile and the lovely Boccalone staff will hand over the $11 salami-shaped package. Nduja is a Calabrian spreadable salami that is spicy and full of flavor. I love bringing it to room temperature and eating it on fresh bread. Once it's at room temperature, it spreads just like butter and is has a great mouthfeel. Nduja roots come from the French andouille sausage and the flavor profile is not unlike the andouille in smokiness and layers of flavor. Friends have been tweeting about mixing a dollop of it in omelettes. \u003c/p>\n\u003cp>Because this is such a new and unusual product, the folks at Boccalone tend to have some out on sample -- I would suggest that you try it next time you're at the Ferry Building.\u003c/p>\n\u003cp>\u003cem>Photo Credit: \u003ca href=\"http://www.bunrab.com\">Bunrab\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nduja.jpg\" alt=\"nduja\" title=\"nduja\" width=\"297\" height=\"240\" class=\"alignleft size-full wp-image-4141\">We carnivores who live in the Bay Area are a privileged bunch -- on any given day, we can choose to eat \u003ca href=\"http://fattedcalf.com/\">Fatted Calf's bacon\u003c/a>, \u003ca href=\"http://framani.com/\">Fra Mani's salami\u003c/a>, \u003ca href=\"http://www.4505meats.com/\">4505's chicharrones\u003c/a> and countless other artisan charcuterie around the city. To that list, I would add \u003ca href=\"http://www.boccalone.com/index.cfm\">Boccalone's pork ragu\u003c/a>. It's a lucious ragu that is intensely spiced and just perfect when tossed with pappardelle. Until a couple weeks ago, my main interface with Boccalone was to buy the ragu, or to pick up a sandwich or two for a picnic.\u003c/p>\n\u003cp>Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at \u003ca href=\"http://www.incanto.biz\">Incanto\u003c/a>) -- I love filling up my bottle on farmers market days before I battle the crowds.\u003c/p>\n\u003cp>I've been spending more time at Boccalone these days, however, and it's all the fault of a delicious new product called Nduja. Let's all say it together, class: en-doo-ya. Can't remember how to pronounce it? Ask for the \"N-Judah,\" like I do, and you will get a smile and the lovely Boccalone staff will hand over the $11 salami-shaped package. Nduja is a Calabrian spreadable salami that is spicy and full of flavor. I love bringing it to room temperature and eating it on fresh bread. Once it's at room temperature, it spreads just like butter and is has a great mouthfeel. Nduja roots come from the French andouille sausage and the flavor profile is not unlike the andouille in smokiness and layers of flavor. Friends have been tweeting about mixing a dollop of it in omelettes. \u003c/p>\n\u003cp>Because this is such a new and unusual product, the folks at Boccalone tend to have some out on sample -- I would suggest that you try it next time you're at the Ferry Building.\u003c/p>\n\u003cp>\u003cem>Photo Credit: \u003ca href=\"http://www.bunrab.com\">Bunrab\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3508073690/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/gpn.jpg\" alt=\"gary paul nabhan\" title=\"gary paul nabhan\" width=\"400\" height=\"266\" class=\"alignleft size-full wp-image-3708\">\u003c/a>For about as long as I have been talking about eating food from local farmers, I have been talking about \u003ca href=\"http://www.garynabhan.com/\">Gary Paul Nabhan\u003c/a>. He is the author of a book called \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393335054/kqedorg-20\">Coming Home to Eat\u003c/a> which definitively changed my life's course and really made me focus on talking about eating local food.\u003c/p>\n\u003cp>Gary Paul Nabhan spoke at a \u003ca href=\"http://www.cuesa.org\">CUESA-sponsored\u003c/a> event last week, and I cleared my calendar to go hear him speak. I'd never seen him in person, and was excited to do so. I was running late and starving, so I grabbed a quick salami sandwich from \u003ca href=\"http://www.boccalone.com/\">Boccalone\u003c/a> and dashed upstairs at the Ferry Building to get a seat.\u003c/p>\n\u003cp>I have a tiny aside here that I need to mention before I go on: I am pretty shy socially. Around my friends, I'm brave and slightly irreverent. But when I have to introduce myself to strangers, or have to speak or represent myself, I'm pretty shy.\u003c/p>\n\u003cp>That's why it's remarkable that halfway between scarfing down my salami sandwich and settling in my seat, Mr. Nabhan walked over and I casually introduced myself and we chatted about the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a>. He and I had emailed last year (when he submitted \u003ca href=\"http://www.eatlocalchallenge.com/2007/10/gary-paul-nabha.html\">a post for the Eat Local Challenge site\u003c/a>), so I was pretty safe in introducing myself, but I'm still a little stunned that I was able to calmly chat with one of my heroes like he was a friend of mine. It was a thrill.\u003c/p>\n\u003cp>Mr. Nabhan was speaking in conjunction with Ashley Rood about their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1933392894/kqedorg-20\">Renewing America's Food Traditions\u003c/a> which highlights the endangered foods in America. Mr. Nabhan is a proponent of \u003cstrong>Eater-Based Conservation\u003c/strong> -- the idea that if you want to save a particular food, you have to eat it. He says that without a demand for a unique food or varietal, a farmer will never make room on their farm for it. We have many examples of endangered foods here in California. I talked about \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/17/delicious-beans-santa-maria-pinquitos/\">Santa Maria Pinquitos\u003c/a> a few weeks ago, and they are highlighted in the book along with the Sierra Beauty apple, white abalone, and other native foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mr. Nabhan and Ms. Rood had wonderful stories of foods around the country that have been revived through this project -- from the Marshall Strawberry to the Makah Ozette potato which can be found in the Northwest and is now more widely available.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The CUESA staff recorded this discussion and will be posting it at \u003ca href=\"http://cuesa.org/events/listen/index.php\">CUESA Listen & Learn\u003c/a> when the recording is ready -- it's worth a listen.\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/field500.jpg\" alt=\"field\" title=\"field\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3737\">\u003c/p>\n\u003cp>How do you grow a farmer? You start with dirt and seeds and water, of course. But just like good vegetables also need mulch and worms and pollinators and beneficial bugs to chase off the pests, a farmer learns not just through her own experience but through the hard-won experiences of other farmers, a whole long bloodline of observation through years of harvests and springtimes, of rain slicing down into mud and hot sun swelling the tomatoes sweet, of aphids clumping up inside the broccoli and leaf miners boring wiggle tracks across the chard. \u003c/p>\n\u003cp>That's great if you come from a heritage of family farmers. But what if the closest you have to a back forty is a pot of basil on steps? Or what if your family's farm is corn and soybeans, and you want to grow organic lettuce? If you're young and hardy, you can rent yourself out as an unpaid intern or \u003ca href=\"http://www.wwoof.org\">WOOF\u003c/a>er, and hope you get to do more than just water and weed. \u003c/p>\n\u003cp>Or you can dig into a hands-on, intensive program like the one at the \u003ca href=\"http://casfs.ucsc.edu\">Center for Agroecology and Sustainable Food Systems\u003c/a> at UC Santa Cruz. For a six-month growing season, you'll live, learn, eat, sleep, and farm on a beautiful 30-acre spread of organic educational farmland.\u003c/p>\n\u003cp>Graduates of this program, which has been running for over 40 years, are the farmers feeding you now. They're the ones building school gardens and working on food justice and sustainability issues all around California and beyond. For a program that graduates just 35 to 40 farmers a year, its impact on the organic movement has been both broad and deep. As a graduate myself, I've met countless farmers and food people over the past couple of years, only to find out that they, too, are former \"farmies.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now it's time to help the farm grow its farmers. What the program needs is housing. After several decades of letting apprentices live rent-free in tents (and before that, teepees) while in the program, UCSC is now demanding that proper temporary housing be built on the farm. The result? Some $250,000 needs to be raised by mid-summer, or the program will have to go on hiatus next year. \u003c/p>\n\u003cp>Hence, the campaign to \u003ca href=\"http://www.growafarmer.org\">Grow a Farmer Campaign\u003c/a>. Throughout May, participating restaurants and businesses around the Bay Area are donating 10% or more of their sales on a particular day to the campaign. If you're a chef or restauranteur, you can \u003ca href=\"http://www.growafarmer.org/restaurants.html\">sign up here\u003c/a>. If you're a happy eater, check out \u003ca href=\"http://www.growafarmer.org/events.html\"> the list of events\u003c/a> for this month. \u003c/p>\n\u003cp>Because who will grow your food if you don't help grow your farmers? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ucscgarden500.jpg\" alt=\"stephanie rosenbaum in ucsc garden\" title=\"stephanie rosenbaum in ucsc garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3738\">\u003c/p>\n\n",
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"excerpt": "The Grow a Farmer Campaign needs your help. Put a roof over the heads of some eager farming apprentices, and you'll be helping to grow the next generation of farmers for California and beyond. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now it's time to help the farm grow its farmers. What the program needs is housing. After several decades of letting apprentices live rent-free in tents (and before that, teepees) while in the program, UCSC is now demanding that proper temporary housing be built on the farm. The result? Some $250,000 needs to be raised by mid-summer, or the program will have to go on hiatus next year. \u003c/p>\n\u003cp>Hence, the campaign to \u003ca href=\"http://www.growafarmer.org\">Grow a Farmer Campaign\u003c/a>. Throughout May, participating restaurants and businesses around the Bay Area are donating 10% or more of their sales on a particular day to the campaign. If you're a chef or restauranteur, you can \u003ca href=\"http://www.growafarmer.org/restaurants.html\">sign up here\u003c/a>. If you're a happy eater, check out \u003ca href=\"http://www.growafarmer.org/events.html\"> the list of events\u003c/a> for this month. \u003c/p>\n\u003cp>Because who will grow your food if you don't help grow your farmers? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/ucscgarden500.jpg\" alt=\"stephanie rosenbaum in ucsc garden\" title=\"stephanie rosenbaum in ucsc garden\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3738\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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