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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/victorygarden.jpg\" alt=\"victory garden\">\u003cbr>\n\u003cem>Photo credit Scott Chernis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com/\">Slow Food\u003c/a> is a movement that started in Italy and promotes a return to the way people used to eat. While it's a sentiment most of us can get behind, life is very different in Italy. Perhaps that is part of the reason why \u003ca href=\"http://www.slowfoodusa.org/\">Slow Food USA\u003c/a> has had a difficult time building massive grassroots support. \u003c/p>\n\u003cp>Certainly there have been \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/05/16/FDGG8POMSD1.DTL\">public statements\u003c/a> by the founder of Slow Food that have turned off potential local supporters. Many Slow Food programs have also left believers in the cause feeling, as the \u003ca href=\"http://www.nytimes.com/2008/07/23/dining/23slow.html?_r=2&scp=1&sq=slow%20food%20nation&st=cse&oref=slogin&oref=slogin\">New York Times\u003c/a> put it recently, as if Slow Food was \"just one big wine tasting with really hard to find cheeses that you weren’t invited to.\"\u003c/p>\n\u003cp>But the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> events in San Francisco over Labor Day weekend are intended to be accessible to everyone. While some of the events are still pricey to attend, the good news is, there are plenty of events that are free. Here's a round up of just a handful of some of the major free events and programs. Head to the Slow Food Nation site for the complete \u003ca href=\"http://slowfoodnation.org/events/\">Slow Food Nation schedule\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/special-programming/slow-art/\">Slow Arts\u003c/a>\u003cbr>\nPoetry by peach farmer David \"Mas\" Masumoto, a photography exhibit on the theme of Life in a Tuscan Town and a Bulgarian Honeybee and Harvest dance are just some of the many arts programs that are part of Slow Food Nation. All but the photo exhibit take place at the Victory Garden. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/special-programming/youth-program/\">Youth Food Movement programs\u003c/a>\u003cbr>\nRetreats, films and workshops and a culminating \"Eat-In\" are planned for those in the 16-34 age range. \u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/the-main-event/marketplace/%20\">Marketplace\u003c/a>\u003cbr>\nThe Marketplace will take place in the Civic Center Plaza. There will be produce for sale, street food, \"soap box\" story telling and water stations for everyone. \u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/the-main-event/food-for-thought-free-films/%20\">Food for Thought films\u003c/a>\u003cbr>\nYou'll need to RSVP and tickets are limited, but there will be showings of films such as \u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a> and \u003ca href=\"http://www.ourdailybread.at/jart/projects/utb/website.jart?rel=en\">Our Daily Bread\u003c/a>. Films take place at the Cowell Theater at Fort Mason.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whichever events you end up taking part in, here's hoping you have a very slow Labor Day weekend. \u003c/p>\n\n",
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"excerpt": "But the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> events in San Francisco over Labor Day weekend are intended to be accessible to everyone. While some of the events are still pricey to attend, the good news is, there are plenty of events that are free. Here's a round up of just a handful of some of the major free events and programs. Head to the Slow Food Nation site for the complete \u003ca href=\"http://slowfoodnation.org/events/\">Slow Food Nation schedule\u003c/a>.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/victorygarden.jpg\" alt=\"victory garden\">\u003cbr>\n\u003cem>Photo credit Scott Chernis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com/\">Slow Food\u003c/a> is a movement that started in Italy and promotes a return to the way people used to eat. While it's a sentiment most of us can get behind, life is very different in Italy. Perhaps that is part of the reason why \u003ca href=\"http://www.slowfoodusa.org/\">Slow Food USA\u003c/a> has had a difficult time building massive grassroots support. \u003c/p>\n\u003cp>Certainly there have been \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/05/16/FDGG8POMSD1.DTL\">public statements\u003c/a> by the founder of Slow Food that have turned off potential local supporters. Many Slow Food programs have also left believers in the cause feeling, as the \u003ca href=\"http://www.nytimes.com/2008/07/23/dining/23slow.html?_r=2&scp=1&sq=slow%20food%20nation&st=cse&oref=slogin&oref=slogin\">New York Times\u003c/a> put it recently, as if Slow Food was \"just one big wine tasting with really hard to find cheeses that you weren’t invited to.\"\u003c/p>\n\u003cp>But the \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> events in San Francisco over Labor Day weekend are intended to be accessible to everyone. While some of the events are still pricey to attend, the good news is, there are plenty of events that are free. Here's a round up of just a handful of some of the major free events and programs. Head to the Slow Food Nation site for the complete \u003ca href=\"http://slowfoodnation.org/events/\">Slow Food Nation schedule\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/special-programming/slow-art/\">Slow Arts\u003c/a>\u003cbr>\nPoetry by peach farmer David \"Mas\" Masumoto, a photography exhibit on the theme of Life in a Tuscan Town and a Bulgarian Honeybee and Harvest dance are just some of the many arts programs that are part of Slow Food Nation. All but the photo exhibit take place at the Victory Garden. \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://slowfoodnation.org/events/special-programming/youth-program/\">Youth Food Movement programs\u003c/a>\u003cbr>\nRetreats, films and workshops and a culminating \"Eat-In\" are planned for those in the 16-34 age range. \u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/the-main-event/marketplace/%20\">Marketplace\u003c/a>\u003cbr>\nThe Marketplace will take place in the Civic Center Plaza. There will be produce for sale, street food, \"soap box\" story telling and water stations for everyone. \u003c/p>\n\u003cp>\u003ca href=\"http://slowfoodnation.org/events/the-main-event/food-for-thought-free-films/%20\">Food for Thought films\u003c/a>\u003cbr>\nYou'll need to RSVP and tickets are limited, but there will be showings of films such as \u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a> and \u003ca href=\"http://www.ourdailybread.at/jart/projects/utb/website.jart?rel=en\">Our Daily Bread\u003c/a>. Films take place at the Cowell Theater at Fort Mason.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whichever events you end up taking part in, here's hoping you have a very slow Labor Day weekend. \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/24/2008/07/luceroorganickale300x300.jpg\" alt=\"lucero organic kale\" align=\"left\">No matter where you are in the nation, summertime is the perfect time to consider eating more locally grown food. It's good for your local economy, good for the environment, and good for your families. Besides all of that, it tastes great.\u003c/p>\n\u003cp>When I began the Eat Local Challenge in 2005, it never occurred to me that it would become such a part of today's conversation. At that point, it was just a few of us around the country banging the drum for the importance of supporting local farmers and artisans. \u003c/p>\n\u003cp>Then came the influx: the eat local movement has been discussed in virtually every major newspaper and magazine and continues to be a top discussion nationwide. I never thought I'd see Wal*Mart saying \"\u003ca href=\"http://checkoutblog.com/entries/2008/6/30/localvores_at_walmart.aspx\">buying local can be a great thing for the planet.\u003c/a>\" While the proof will need to be in the pudding before I start shopping at Wal*Mart, it's still a very interesting and exciting feeling when large corporations start talking about eating locally.\u003c/p>\n\u003cp>If you're interested in brushing up on your eat local news, the New York Times has published an \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/subjects/l/local_food/index.html\">on-line, comprehensive guide\u003c/a> which has an archive of all NY Times articles and links to many eat local discussions.\u003c/p>\n\u003cp>If you'd like to watch an Eat Local Challenge take place in a practical manner, the \u003ca href=\"http://farmtophilly.com/\">One Local Summer\u003c/a> challenge is occurring as we speak. One Local Summer challenges folks around the nation to cook, and write about, one entirely local meal each week through the summer. It's been a joy to read along as people from all reaches of the country report about their local meals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Each year, the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website hosts a month-long challenge which asks people to consider eating locally grown food for the month. The challenge can be what you make it -- either eating entirely local food, or just committing to shopping at a farmers market each week, or having a party with all local food at some point during the month. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the first time publicly, I'd like to announce that \u003cb>this year's Eat Local Challenge will be in the month of October\u003c/b>, and we are joining together with several local groups to bring you some interesting events and exciting on-line challenges during that month. I'm more excited for the Eat Local Challenge this year than any of the previous three years, and hope that you'll keep an eye on the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website in the upcoming months to find out how you can participate.\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/24/2008/07/luceroorganickale300x300.jpg\" alt=\"lucero organic kale\" align=\"left\">No matter where you are in the nation, summertime is the perfect time to consider eating more locally grown food. It's good for your local economy, good for the environment, and good for your families. Besides all of that, it tastes great.\u003c/p>\n\u003cp>When I began the Eat Local Challenge in 2005, it never occurred to me that it would become such a part of today's conversation. At that point, it was just a few of us around the country banging the drum for the importance of supporting local farmers and artisans. \u003c/p>\n\u003cp>Then came the influx: the eat local movement has been discussed in virtually every major newspaper and magazine and continues to be a top discussion nationwide. I never thought I'd see Wal*Mart saying \"\u003ca href=\"http://checkoutblog.com/entries/2008/6/30/localvores_at_walmart.aspx\">buying local can be a great thing for the planet.\u003c/a>\" While the proof will need to be in the pudding before I start shopping at Wal*Mart, it's still a very interesting and exciting feeling when large corporations start talking about eating locally.\u003c/p>\n\u003cp>If you're interested in brushing up on your eat local news, the New York Times has published an \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/subjects/l/local_food/index.html\">on-line, comprehensive guide\u003c/a> which has an archive of all NY Times articles and links to many eat local discussions.\u003c/p>\n\u003cp>If you'd like to watch an Eat Local Challenge take place in a practical manner, the \u003ca href=\"http://farmtophilly.com/\">One Local Summer\u003c/a> challenge is occurring as we speak. One Local Summer challenges folks around the nation to cook, and write about, one entirely local meal each week through the summer. It's been a joy to read along as people from all reaches of the country report about their local meals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Each year, the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website hosts a month-long challenge which asks people to consider eating locally grown food for the month. The challenge can be what you make it -- either eating entirely local food, or just committing to shopping at a farmers market each week, or having a party with all local food at some point during the month. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the first time publicly, I'd like to announce that \u003cb>this year's Eat Local Challenge will be in the month of October\u003c/b>, and we are joining together with several local groups to bring you some interesting events and exciting on-line challenges during that month. I'm more excited for the Eat Local Challenge this year than any of the previous three years, and hope that you'll keep an eye on the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge\u003c/a> website in the upcoming months to find out how you can participate.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "HOC Farmers Market Faces Uncertain Future",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/farmersmarket1.jpg\" alt=\"Heart of the City Farmers Market\">\u003cbr>\n(\u003cem>Photo by \u003c/em>\u003ca href=\"http://flickr.com/photos/trp0/1358074040/\">trp0\u003c/a>.)\u003c/p>\n\u003cp>There’s been a lot of buzz lately in San Francisco about planting gardens at Civic Center and bringing in a special farmers market for \u003ca href=\"http://slowfoodnation.org/events/the-main-event/marketplace/\">Slow Food Nation's big Labor Day blowout\u003c/a>. No surprise that the farmers market just across the street, the one that’s been a neighborhood fixture for the past 26 years, isn’t good, clean or fair enough to take part. \u003c/p>\n\u003cp>Truth be told, some of us were happy that the Heart of the City wasn’t getting an all-star makeover. It’s fine the way it is, humming along in its quiet, humble way as a workaday market. The Tenderloin shoppers don't need to worry about mobs of tourists elbowing their way in for bits of free fruit, Whole Foodies complaining about the smell of live chickens or lines of groggy hipsters waiting for their espresso drinks. \u003c/p>\n\u003cp>Residents have been actively fighting gentrification, the inevitable physical and cultural displacement that accompanies economic development, and the neighborhood farmers market is their newest battleground. On Thursday, at a special meeting of the San Francisco Board of Supervisors, one seemingly innocuous agenda item -- \"Revocation of Permit for U.N. Plaza Farmer’s Market\" -- had to be tabled after public outcry, including a flood of calls from local residents and market vendors. \u003c/p>\n\u003cp>Mayor Gavin Newsom's quickly reversed his proposal for City Hall's Real Estate Division to assume control of the Heart of the City Farmers Market. No residents, vendors or shoppers were consulted. Market manager, Christine Adams, who has been heading the market since it first opened, learned about the City's idea when it sent her a job application. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Change is always difficult. As the oldest continuously running farmers market in the city, there's certainly room for improvement. An overworked and underfunded nonprofit currently manages the Heart of the City Farmers' Market. The key, though, in any type of development, is respecting all stakeholders while weighing the benefits of short-term gain against long-term goals. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/farmersmarket.jpg\" alt=\"Heart of the City Farmers Market\">\u003cbr>\n\u003cem>Schoolkids learning about strawberries from Yerena Farms.\u003c/em> \u003c/p>\n\u003cp>From the City's point of view, the permits are stale. It would like to increase the nominal $1 lease to $5,000 to help cover the cost of cleaning the plaza, double the stall fee from $25 a day to $50 a day, and -- most contentious of all -- take 2% of profits. Farmers currently sit on the nonprofit management company's board of directors, so the City has offered to include farmers on an advisory committee. By combining operations with the Alemany Farmers Market, also run by the Real Estate Division, it expects to increase efficiency and economies of scale.\u003c/p>\n\u003cp>Opponents counter with the age-old question: Why fix something that's not broke? The market only makes $13,000 a year, which it currently spends on outreach and compostable bags. It seems a rather cheap blow to try filling city coffers from the pockets of small farmers and from low-income residents who are just trying to find some fresh produce in the middle of one of the city's most arid, asphalt-ridden food deserts. With the rising cost of gas, the smallest farmers will be the most vulnerable when faced with increased fees. On the other side of the market transactions, shoppers are pinching pennies more and more as the dollar becomes ever weaker. \u003c/p>\n\u003cp>Talks continue. There's a good chance the Real Estate Division will back off, and there's hope that the City will arrive at a compromise with the market management on fees.\u003c/p>\n\u003cp>Raj Patel, policy analyst for the think tank, \u003ca href=\"http://www.foodfirst.org/\">Food First\u003c/a>, and author of \u003ca href=\"//www.amazon.com/exec/obidos/ASIN/1933633492/kqedorg-20\">Stuffed and Starved: The Hidden Battle for the World Food System\u003c/a>, says that despite the neighborhood's ability to push back the City, it’s hard to know just how big a victory this is. “There’s no guarantee that this farmers market will be around five years from now. What’s actually needed is a comprehensive city plan for sustainability, to keep the market at UN Plaza and to encourage the formation of small farmers’ markets in other neighborhoods.”\u003c/p>\n\u003cp>Toronto has a \u003ca href=\"http://www.toronto.ca/health/tfpc_index.htm\">Food Policy Council\u003c/a> and Oakland has its \u003ca href=\"http://oaklandfoodsystem.pbwiki.com/\">Food System Assessment\u003c/a>.\u003cbr>\nIsn't it time that San Francisco stop playing around with pretty exhibition gardens and boutique markets? Let's lead the way with bringing fresh food to as many of its citizens as possible.\u003c/p>\n\u003cp>We have plenty of good and clean. It's time for fair.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*Update (6/23/08): See comments to read a statement emailed from Slow Food Nation.\u003c/p>\n\n",
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"description": "(Photo by trp0.) There’s been a lot of buzz lately in San Francisco about planting gardens at Civic Center and bringing in a special farmers market for Slow Food Nation's big Labor Day blowout. No surprise that the farmers market just across the street, the one that’s been a neighborhood fixture for the past 26",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/farmersmarket1.jpg\" alt=\"Heart of the City Farmers Market\">\u003cbr>\n(\u003cem>Photo by \u003c/em>\u003ca href=\"http://flickr.com/photos/trp0/1358074040/\">trp0\u003c/a>.)\u003c/p>\n\u003cp>There’s been a lot of buzz lately in San Francisco about planting gardens at Civic Center and bringing in a special farmers market for \u003ca href=\"http://slowfoodnation.org/events/the-main-event/marketplace/\">Slow Food Nation's big Labor Day blowout\u003c/a>. No surprise that the farmers market just across the street, the one that’s been a neighborhood fixture for the past 26 years, isn’t good, clean or fair enough to take part. \u003c/p>\n\u003cp>Truth be told, some of us were happy that the Heart of the City wasn’t getting an all-star makeover. It’s fine the way it is, humming along in its quiet, humble way as a workaday market. The Tenderloin shoppers don't need to worry about mobs of tourists elbowing their way in for bits of free fruit, Whole Foodies complaining about the smell of live chickens or lines of groggy hipsters waiting for their espresso drinks. \u003c/p>\n\u003cp>Residents have been actively fighting gentrification, the inevitable physical and cultural displacement that accompanies economic development, and the neighborhood farmers market is their newest battleground. On Thursday, at a special meeting of the San Francisco Board of Supervisors, one seemingly innocuous agenda item -- \"Revocation of Permit for U.N. Plaza Farmer’s Market\" -- had to be tabled after public outcry, including a flood of calls from local residents and market vendors. \u003c/p>\n\u003cp>Mayor Gavin Newsom's quickly reversed his proposal for City Hall's Real Estate Division to assume control of the Heart of the City Farmers Market. No residents, vendors or shoppers were consulted. Market manager, Christine Adams, who has been heading the market since it first opened, learned about the City's idea when it sent her a job application. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Change is always difficult. As the oldest continuously running farmers market in the city, there's certainly room for improvement. An overworked and underfunded nonprofit currently manages the Heart of the City Farmers' Market. The key, though, in any type of development, is respecting all stakeholders while weighing the benefits of short-term gain against long-term goals. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/farmersmarket.jpg\" alt=\"Heart of the City Farmers Market\">\u003cbr>\n\u003cem>Schoolkids learning about strawberries from Yerena Farms.\u003c/em> \u003c/p>\n\u003cp>From the City's point of view, the permits are stale. It would like to increase the nominal $1 lease to $5,000 to help cover the cost of cleaning the plaza, double the stall fee from $25 a day to $50 a day, and -- most contentious of all -- take 2% of profits. Farmers currently sit on the nonprofit management company's board of directors, so the City has offered to include farmers on an advisory committee. By combining operations with the Alemany Farmers Market, also run by the Real Estate Division, it expects to increase efficiency and economies of scale.\u003c/p>\n\u003cp>Opponents counter with the age-old question: Why fix something that's not broke? The market only makes $13,000 a year, which it currently spends on outreach and compostable bags. It seems a rather cheap blow to try filling city coffers from the pockets of small farmers and from low-income residents who are just trying to find some fresh produce in the middle of one of the city's most arid, asphalt-ridden food deserts. With the rising cost of gas, the smallest farmers will be the most vulnerable when faced with increased fees. On the other side of the market transactions, shoppers are pinching pennies more and more as the dollar becomes ever weaker. \u003c/p>\n\u003cp>Talks continue. There's a good chance the Real Estate Division will back off, and there's hope that the City will arrive at a compromise with the market management on fees.\u003c/p>\n\u003cp>Raj Patel, policy analyst for the think tank, \u003ca href=\"http://www.foodfirst.org/\">Food First\u003c/a>, and author of \u003ca href=\"//www.amazon.com/exec/obidos/ASIN/1933633492/kqedorg-20\">Stuffed and Starved: The Hidden Battle for the World Food System\u003c/a>, says that despite the neighborhood's ability to push back the City, it’s hard to know just how big a victory this is. “There’s no guarantee that this farmers market will be around five years from now. What’s actually needed is a comprehensive city plan for sustainability, to keep the market at UN Plaza and to encourage the formation of small farmers’ markets in other neighborhoods.”\u003c/p>\n\u003cp>Toronto has a \u003ca href=\"http://www.toronto.ca/health/tfpc_index.htm\">Food Policy Council\u003c/a> and Oakland has its \u003ca href=\"http://oaklandfoodsystem.pbwiki.com/\">Food System Assessment\u003c/a>.\u003cbr>\nIsn't it time that San Francisco stop playing around with pretty exhibition gardens and boutique markets? Let's lead the way with bringing fresh food to as many of its citizens as possible.\u003c/p>\n\u003cp>We have plenty of good and clean. It's time for fair.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*Update (6/23/08): See comments to read a statement emailed from Slow Food Nation.\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/24/2008/05/11_voila_finished.jpg\" alt=\"Urban Tomato Garden\">\u003c/p>\n\u003cp>I grew up in the 1970s in Dallas, Texas, at a time when processed food was the hot new thing (think \u003ca href=\"http://www.youtube.com/watch?v=goqGyZcIqyw\">Funyuns\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?v=E2kKSt8hCTE\">Cap'n Crunch\u003c/a> and \u003ca href=\"http://www.texmex.net/Rotel/cheesdip.htm\">Velveeta\u003c/a>, and the list goes on...). So you can imagine what I must have been surrounded by foodwise. \u003c/p>\n\u003cp>Fortunately, my mom was a foodie at heart—she baked loaves of bread, cultured her own tangy yogurt, and not only grew a good-sized vegetable garden, but maintained a healthy compost pile. She was no doubt considered \"weird\" for the time and the place, and I for one have never stopped appreciating her weirdness.\u003c/p>\n\u003cp>My mom's garden was really sweet, and gave me a whole new appreciation of fresh vegetables as a kid. I remember once she grew a cucumber that was nearly as tall as my younger brother. We were in awe. I also remember stealing plenty of tomatoes, fresh off the vine and warm from the sun. And I still think that there is probably no better thing in the world that you can eat than a freshly-plucked tomato at the peak of ripeness.\u003c/p>\n\u003cp>Up until now, I haven't really been in a place where I could easily grow my own vegetables. So, a few weeks ago, on a whim, I decided to buy a few half wine barrels and start my own urban garden. I managed to find 4 barrels for only $20 each with free delivery on \u003ca href=\"http://sfbay.craigslist.org/\">craigslist\u003c/a> . What a steal! Finding the soil and then lugging it up our steep flight of stairs to the front of our house wasn't quite as easy, but somehow we managed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have to admit I went a little overboard and bought 9, yes NINE, tomato plants and planted 3 in each barrel (I'm saving one barrel because my mom is bringing me cranberry beans to plant this weekend). If they actually work out, I'll be swimming in tomatoes, but that's ok. I love them. Especially plucked right off the vine.\u003c/p>\n\u003cp>\u003cstrong>How to Make An Urban Tomato Garden\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 half wine barrel (make sure it has a few holes drilled into the bottom)\u003cbr>\nA warm, very sunny spot\u003cbr>\n3 bricks\u003cbr>\nAbout 6 large handfuls of large pebbles or rocks or broken terra cotta pots\u003cbr>\n2.5 cubic feet of good-quality, preferably organic, soil\u003cbr>\n.5 cubic feet of compost\u003cbr>\n1/4 to 1/3 cup organic vegetable plant food\u003cbr>\n2 or 3 tomato plants (I chose brandywine, early girl, beefsteak, roma, and sweet 100s)\u003cbr>\nA tomato cage\u003cbr>\nA hose for watering\u003cbr>\nGardening gloves\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the wine barrel in your sunny spot. Perch the wine barrel atop your 3 bricks so it's stable and not wobbly.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/00_empty_wine_barrel.jpg\" alt=\"empty wine barrel\">\u003c/p>\n\u003cp>2. Get all your ingredients gathered round and put on your gardening gloves.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/01_supplies.jpg\" alt=\"supplies for urban tomato garden\">\u003c/p>\n\u003cp>3. Cover the bottom of the wine barrel evenly with the pebbles.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/02_add_rocks.jpg\" alt=\"add pebbles to wine barrel\">\u003c/p>\n\u003cp>4. Add enough soil to fill the barrel about 2/3 full. Water the soil and mix it around with your hands.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/03_add_soil.jpg\" alt=\"add soil\">\u003c/p>\n\u003cp>5. Add the compost and more soil, and mix them all together with your hands to make a nice, rich base for your tomatoes.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/04_add_compost.jpg\" alt=\"add compost\">\u003c/p>\n\u003cp>6. Water the soil again, and mix together.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/05_water_and_mix_soil.jpg\" alt=\"water soil again and mix together\">\u003c/p>\n\u003cp>7. Sprinkle the plant food over the soil and mix it in.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/06_add_plant_food.jpg\" alt=\"add plant food\">\u003c/p>\n\u003cp>8. Place the tomatoes on the soil in the spot you want to plant them. Try to position them so they are evenly spaced from one another, not too close to the outer edge or the center.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/07_find_your_spot.jpg\" alt=\"position the tomato plants so they are evenly spaced\">\u003c/p>\n\u003cp>9. Dig a little hole for each tomato under the spot you placed them. Remove the tomato plant from it's container (gently!) and (gently!) loosen it's roots.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/08_remove_from_container.jpg\" alt=\"remove plant from container\">\u003c/p>\n\u003cp>10. Place the tomato plant lovingly into its hole and pat the soil around it so it feels all snug and tucked in. Water the plants again.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/09_plant_it.jpg\" alt=\"water plant again\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>10. Position the tomato cage so the tomato plants can grow up and around it. You might have to tie them as they start. Make sure to water them, not too much and not too little. And give them lots of love and care, and hopefully you will get loads of flavorful, succulent, juicy tomatoes.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/10_tomato_cage.jpg\" alt=\"position the tomato cage so plant can grow up and around it\">\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/24/2008/05/11_voila_finished.jpg\" alt=\"Urban Tomato Garden\">\u003c/p>\n\u003cp>I grew up in the 1970s in Dallas, Texas, at a time when processed food was the hot new thing (think \u003ca href=\"http://www.youtube.com/watch?v=goqGyZcIqyw\">Funyuns\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?v=E2kKSt8hCTE\">Cap'n Crunch\u003c/a> and \u003ca href=\"http://www.texmex.net/Rotel/cheesdip.htm\">Velveeta\u003c/a>, and the list goes on...). So you can imagine what I must have been surrounded by foodwise. \u003c/p>\n\u003cp>Fortunately, my mom was a foodie at heart—she baked loaves of bread, cultured her own tangy yogurt, and not only grew a good-sized vegetable garden, but maintained a healthy compost pile. She was no doubt considered \"weird\" for the time and the place, and I for one have never stopped appreciating her weirdness.\u003c/p>\n\u003cp>My mom's garden was really sweet, and gave me a whole new appreciation of fresh vegetables as a kid. I remember once she grew a cucumber that was nearly as tall as my younger brother. We were in awe. I also remember stealing plenty of tomatoes, fresh off the vine and warm from the sun. And I still think that there is probably no better thing in the world that you can eat than a freshly-plucked tomato at the peak of ripeness.\u003c/p>\n\u003cp>Up until now, I haven't really been in a place where I could easily grow my own vegetables. So, a few weeks ago, on a whim, I decided to buy a few half wine barrels and start my own urban garden. I managed to find 4 barrels for only $20 each with free delivery on \u003ca href=\"http://sfbay.craigslist.org/\">craigslist\u003c/a> . What a steal! Finding the soil and then lugging it up our steep flight of stairs to the front of our house wasn't quite as easy, but somehow we managed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have to admit I went a little overboard and bought 9, yes NINE, tomato plants and planted 3 in each barrel (I'm saving one barrel because my mom is bringing me cranberry beans to plant this weekend). If they actually work out, I'll be swimming in tomatoes, but that's ok. I love them. Especially plucked right off the vine.\u003c/p>\n\u003cp>\u003cstrong>How to Make An Urban Tomato Garden\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 half wine barrel (make sure it has a few holes drilled into the bottom)\u003cbr>\nA warm, very sunny spot\u003cbr>\n3 bricks\u003cbr>\nAbout 6 large handfuls of large pebbles or rocks or broken terra cotta pots\u003cbr>\n2.5 cubic feet of good-quality, preferably organic, soil\u003cbr>\n.5 cubic feet of compost\u003cbr>\n1/4 to 1/3 cup organic vegetable plant food\u003cbr>\n2 or 3 tomato plants (I chose brandywine, early girl, beefsteak, roma, and sweet 100s)\u003cbr>\nA tomato cage\u003cbr>\nA hose for watering\u003cbr>\nGardening gloves\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the wine barrel in your sunny spot. Perch the wine barrel atop your 3 bricks so it's stable and not wobbly.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/00_empty_wine_barrel.jpg\" alt=\"empty wine barrel\">\u003c/p>\n\u003cp>2. Get all your ingredients gathered round and put on your gardening gloves.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/01_supplies.jpg\" alt=\"supplies for urban tomato garden\">\u003c/p>\n\u003cp>3. Cover the bottom of the wine barrel evenly with the pebbles.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/02_add_rocks.jpg\" alt=\"add pebbles to wine barrel\">\u003c/p>\n\u003cp>4. Add enough soil to fill the barrel about 2/3 full. Water the soil and mix it around with your hands.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/03_add_soil.jpg\" alt=\"add soil\">\u003c/p>\n\u003cp>5. Add the compost and more soil, and mix them all together with your hands to make a nice, rich base for your tomatoes.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/04_add_compost.jpg\" alt=\"add compost\">\u003c/p>\n\u003cp>6. Water the soil again, and mix together.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/05_water_and_mix_soil.jpg\" alt=\"water soil again and mix together\">\u003c/p>\n\u003cp>7. Sprinkle the plant food over the soil and mix it in.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/06_add_plant_food.jpg\" alt=\"add plant food\">\u003c/p>\n\u003cp>8. Place the tomatoes on the soil in the spot you want to plant them. Try to position them so they are evenly spaced from one another, not too close to the outer edge or the center.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/07_find_your_spot.jpg\" alt=\"position the tomato plants so they are evenly spaced\">\u003c/p>\n\u003cp>9. Dig a little hole for each tomato under the spot you placed them. Remove the tomato plant from it's container (gently!) and (gently!) loosen it's roots.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/08_remove_from_container.jpg\" alt=\"remove plant from container\">\u003c/p>\n\u003cp>10. Place the tomato plant lovingly into its hole and pat the soil around it so it feels all snug and tucked in. Water the plants again.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/09_plant_it.jpg\" alt=\"water plant again\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>10. Position the tomato cage so the tomato plants can grow up and around it. You might have to tie them as they start. Make sure to water them, not too much and not too little. And give them lots of love and care, and hopefully you will get loads of flavorful, succulent, juicy tomatoes.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/10_tomato_cage.jpg\" alt=\"position the tomato cage so plant can grow up and around it\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>There's not a whole lot I wish for in San Francisco. City-wide peace. Perhaps a sharkless surf. A mayor who actually cared about the murder rate. Maybe the odd snowstorm complete with school closings that wouldn't actually affect me, but for which I would still get up at 6 AM to tune the radio appropriately. However, after re-watching one of my all-time favorite episodes of \u003ci>The Office\u003c/i>, I now wish for Agri-Tourism.\u003c/p>\n\u003cp>\u003cobject width=\"510\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/CVJiq1gzhM-UuWufSYESdw/222\">\u003cembed src=\"http://www.hulu.com/embed/CVJiq1gzhM-UuWufSYESdw/222\" type=\"application/x-shockwave-flash\" width=\"510\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The Bay Area is clearly the perfect place for a Schrute Farms bed and breakfast. Or The Stalk Inn, one of the cutest little asparagus farms you'll ever see. Now, maybe visitors wouldn't necessarily want to learn table-making from Dwight's lapsed Amish and potentially psychotic cousin, Mose, or have Harry Potter read to them by the innkeeper himself, but tending to the beets? Digging the asparagus beds? I'd totally sign up for that! \u003c/p>\n\u003cp>Think about it: in our hungry quest to become one with our food, we already chat extensively with farmers, attend farm dinners, volunteer at some farms and visit others -- clearly the next step is to sleep over at and work the farms themselves. Plenty of farms across the country already offer more than just a farm stand. Up in Philo, for example, \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> offers cooking classes, and in Hawaii, there's at least one \u003ca href=\"http://www.cedarhouse-hawaii.com/hawaii-island-lodging.htm\">coffee farm\u003c/a> that offers accommodations. \u003c/p>\n\u003cp>Can we pick the coffee beans? Can we help bring in the harvest? Surely willing guests could be trusted with the most mundane of farm tasks, if only to get a weekend taste of reveling in growing things and honest dirt. There are also \u003ca href=\"http://www.iloveinns.com/locavoregetaway.htm\">locavore B&Bs\u003c/a> to be found in Virginia, North Carolina, and Georgia where you can be sure to sup on locally-grown victuals. I also discovered that there are farmstays to be had in \u003ca href=\"http://www.afarmstay.com/\">Lancaster County\u003c/a> and in \u003ca href=\"http://www.farmstay-ca.com/farmstay_programs.html\">Canada\u003c/a>. At some places you can learn a great deal about farming, along with holistic uses for herbs and vegetables, while other farms simply encourage you to participate in vegetable picking for the inn's meals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All of the above are great starts, but I'm looking for the same sort of intenseness you get from \u003ca href=\"http://www.grubreport.com/blueplatespecial/farmday.html\">volunteering at Alemany Farm\u003c/a>. A stay where you get covered in dirt and sore muscles from pulling weeds or harvesting beets. A stay where you go back to your soft room and take a long hot shower before settling down to a large farmhouse meal. A stay where you collapse into bed tired, happy, and knowing that you have sated something deeper than your stomach.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's not a whole lot I wish for in San Francisco. City-wide peace. Perhaps a sharkless surf. A mayor who actually cared about the murder rate. Maybe the odd snowstorm complete with school closings that wouldn't actually affect me, but for which I would still get up at 6 AM to tune the radio appropriately. However, after re-watching one of my all-time favorite episodes of \u003ci>The Office\u003c/i>, I now wish for Agri-Tourism.\u003c/p>\n\u003cp>\u003cobject width=\"510\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/CVJiq1gzhM-UuWufSYESdw/222\">\u003cembed src=\"http://www.hulu.com/embed/CVJiq1gzhM-UuWufSYESdw/222\" type=\"application/x-shockwave-flash\" width=\"510\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The Bay Area is clearly the perfect place for a Schrute Farms bed and breakfast. Or The Stalk Inn, one of the cutest little asparagus farms you'll ever see. Now, maybe visitors wouldn't necessarily want to learn table-making from Dwight's lapsed Amish and potentially psychotic cousin, Mose, or have Harry Potter read to them by the innkeeper himself, but tending to the beets? Digging the asparagus beds? I'd totally sign up for that! \u003c/p>\n\u003cp>Think about it: in our hungry quest to become one with our food, we already chat extensively with farmers, attend farm dinners, volunteer at some farms and visit others -- clearly the next step is to sleep over at and work the farms themselves. Plenty of farms across the country already offer more than just a farm stand. Up in Philo, for example, \u003ca href=\"http://www.philoapplefarm.com/\">The Apple Farm\u003c/a> offers cooking classes, and in Hawaii, there's at least one \u003ca href=\"http://www.cedarhouse-hawaii.com/hawaii-island-lodging.htm\">coffee farm\u003c/a> that offers accommodations. \u003c/p>\n\u003cp>Can we pick the coffee beans? Can we help bring in the harvest? Surely willing guests could be trusted with the most mundane of farm tasks, if only to get a weekend taste of reveling in growing things and honest dirt. There are also \u003ca href=\"http://www.iloveinns.com/locavoregetaway.htm\">locavore B&Bs\u003c/a> to be found in Virginia, North Carolina, and Georgia where you can be sure to sup on locally-grown victuals. I also discovered that there are farmstays to be had in \u003ca href=\"http://www.afarmstay.com/\">Lancaster County\u003c/a> and in \u003ca href=\"http://www.farmstay-ca.com/farmstay_programs.html\">Canada\u003c/a>. At some places you can learn a great deal about farming, along with holistic uses for herbs and vegetables, while other farms simply encourage you to participate in vegetable picking for the inn's meals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All of the above are great starts, but I'm looking for the same sort of intenseness you get from \u003ca href=\"http://www.grubreport.com/blueplatespecial/farmday.html\">volunteering at Alemany Farm\u003c/a>. A stay where you get covered in dirt and sore muscles from pulling weeds or harvesting beets. A stay where you go back to your soft room and take a long hot shower before settling down to a large farmhouse meal. A stay where you collapse into bed tired, happy, and knowing that you have sated something deeper than your stomach.\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/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\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/24/2008/04/eggplantsfarmersmarket.jpg\" alt=\"eggplants at farmers market\" align=\"left\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/15/the-rising-cost-of-food-part-1-of-2/\">Two weeks ago\u003c/a>, I mentioned the rising cost of food around the world. It's been a hot topic lately, and reports are becoming more grim. Costs are starting to hit home in our supermarkets, and \u003ca href=\"http://www.nytimes.com/2008/04/24/business/24rice.html?scp=1&sq=costco+rice&st=nyt\">warehouse retail chains are even beginning to restrict\u003c/a> volume (20 pound) rice sales due to supply issues.\u003c/p>\n\u003cp>Most sustainable food activists believe that the price of food does not reflect its true price, and that subsidies for crops like corn and soy create artificial prices that keep the price of junk foods and processed foods artificially low. This means unsubsidized, whole foods like farmers market products are more expensive but that they are actually the real price of food.\u003c/p>\n\u003cp>In an article in the New York Times recently called \"\u003ca href=\"http://www.nytimes.com/2008/04/02/dining/02cheap.html\">Some Good News on Food Prices\u003c/a>,\" \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/pgalice.html\">Alice Waters\u003c/a> made the argument that rising food prices will equalize the playing field that is our food system -- organic, local, pasture-raised foods will become feasible options when all food prices are high. \"Higher food prices level the playing field for sustainble food that doesn't rely on fossil fuels,\" said Pollan in the article.\u003c/p>\n\u003cp>As most know, I am an active voice for voting with your fork and making conscious decisions about where your food dollars go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, I have trouble with this argument. And I especially have trouble with Waters' claim that food budgeting in this current climate is simply a matter of reprioritizing:\u003c/p>\n\u003cp>\"It is simply a matter of quality versus quantity and encouraging healthier, more satisfying choices. 'Make a sacrifice on the cellphone or the third pair of Nike shoes,' she said.\"\u003c/p>\n\u003cp>While many of us are privileged to be able to make that budget decision or reprioritize, we, in the sustainable food movement, are only alienating those who cannot make those choices with statements such as Waters'. Many are having to make very difficult decisions about their food budgets at the moment, and now may not be the time to make them feel guilty about the decisions that they are facing.\u003c/p>\n\u003cp>I'm not the only one who was rankled by this article. Tom Philpott, in an article at \u003ca href=\"http://www.grist.org/comments/food/2008/04/04/index.html\">Grist\u003c/a>, called the Pollan and Waters argument an oversimplification. \u003c/p>\n\u003cp>\"I have a hard time imagining people who are struggling to put food on the table rambling off to the farmers' market on Saturday to fill cloth bags with the sort of fresh, local, organic produce so beloved by Pollan and Waters (and me). Indeed, higher food prices are likely to send many time- and cash-strapped people in quite the opposite direction.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I agree with Philpott. Now is the time for sustainable food activists to make sure that there is great access to farmers market, great promotion of CSA's, and to continue to talk about sustainably sourcing our food. But it's not the time to bask in the fact that our nation's food prices are reaching crisis levels.\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/24/2008/04/greenbeans1.jpg\" alt=\"green beans\" align=\"left\">\u003c/p>\n\u003cp>\"\u003cem>You have to spend more money, because you have to live in this way ... We cannot say, 'OK, the price of pork rises and we won't eat it,' because that's impossible, because we need that for daily life. So the only thing is we have to make more money to cover the expense. That's why we work hard and we come back home late.\u003c/em>\"\u003cbr>\n-- publishing house editor in China.\u003c/p>\n\u003cp>If you've turned on the news in the past couple of weeks, chances are you've heard numerous reports of the rising costs of food worldwide. For example, prices of food in Haiti and Egypt have doubled in the past two years, and last week rioting over the food crisis occurred in both countries. Also, the poor in Yemen are now spending more than a quarter of their incomes on bread alone.\u003c/p>\n\u003cp>\u003cstrong>Worldwide high prices are coming from a zeitgeist of factors:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Oil and energy costs are rising.\u003c/li>\n\u003cli>Climate changes such as droughts affect crops.\u003c/li>\n\u003cli>Farmers are moving their crops from food to potentially more lucrative biofuel crops.\u003c/li>\n\u003cli>As citizens of countries such as China and India become more successful, their diets are changing and they are buying more food. They are eating more meat, which requires a much larger amount of grains.\u003c/li>\n\u003c/ul>\n\u003cp>Domestically, food prices are climbing as well. Food prices in March rose 1.2%, and the price base ingredients such as milk and eggs are increasing quickly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a> is covering the issue with a series of stories covering the food crisis. The series is doing a good job of giving me a clear picture of all the aspects involved. Tomorrow, NPR will focus on how the current crisis is revitalizing agriculture in some European communities.\u003c/p>\n\u003cp>\u003cstrong>April 11, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89545855\">World Bank Chief: Biofuels Boasting Food Prices\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 12, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89583839\">Rising Food Prices Spark Growing Concern\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 13, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89598524\">Food, Fuel Demand Raise Corn, Soybean Prices\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 14, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89612926\">Aid Groups Target Poor Nations as Food Prices Soar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 15, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89642147\">China's Food Prices Rise as Population, Wealth Grow\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEXT WEEK:\u003c/strong> Good news on Food Prices? Some say yes.\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/24/2008/04/greenbeans1.jpg\" alt=\"green beans\" align=\"left\">\u003c/p>\n\u003cp>\"\u003cem>You have to spend more money, because you have to live in this way ... We cannot say, 'OK, the price of pork rises and we won't eat it,' because that's impossible, because we need that for daily life. So the only thing is we have to make more money to cover the expense. That's why we work hard and we come back home late.\u003c/em>\"\u003cbr>\n-- publishing house editor in China.\u003c/p>\n\u003cp>If you've turned on the news in the past couple of weeks, chances are you've heard numerous reports of the rising costs of food worldwide. For example, prices of food in Haiti and Egypt have doubled in the past two years, and last week rioting over the food crisis occurred in both countries. Also, the poor in Yemen are now spending more than a quarter of their incomes on bread alone.\u003c/p>\n\u003cp>\u003cstrong>Worldwide high prices are coming from a zeitgeist of factors:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Oil and energy costs are rising.\u003c/li>\n\u003cli>Climate changes such as droughts affect crops.\u003c/li>\n\u003cli>Farmers are moving their crops from food to potentially more lucrative biofuel crops.\u003c/li>\n\u003cli>As citizens of countries such as China and India become more successful, their diets are changing and they are buying more food. They are eating more meat, which requires a much larger amount of grains.\u003c/li>\n\u003c/ul>\n\u003cp>Domestically, food prices are climbing as well. Food prices in March rose 1.2%, and the price base ingredients such as milk and eggs are increasing quickly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a> is covering the issue with a series of stories covering the food crisis. The series is doing a good job of giving me a clear picture of all the aspects involved. Tomorrow, NPR will focus on how the current crisis is revitalizing agriculture in some European communities.\u003c/p>\n\u003cp>\u003cstrong>April 11, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89545855\">World Bank Chief: Biofuels Boasting Food Prices\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 12, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89583839\">Rising Food Prices Spark Growing Concern\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 13, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89598524\">Food, Fuel Demand Raise Corn, Soybean Prices\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 14, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89612926\">Aid Groups Target Poor Nations as Food Prices Soar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>April 15, 2008\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89642147\">China's Food Prices Rise as Population, Wealth Grow\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEXT WEEK:\u003c/strong> Good news on Food Prices? Some say yes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R_JopRNcn3I/AAAAAAAAACk/KdLNR78Ho04/s320/DSC_7674_.jpg\" id=\"Fava Beans with Mint + Pecorino Romano\" border=\"0\">\u003c/p>\n\u003cp>The return of fava beans, the dinosaur-looking, rather ugly shelling bean, to the market is a sure sign of spring. Fava bean season is ridiculously short, and during fava bean season you will find me in front of the television doing the tedious work to clean the beans as often as I can. Unlike some who find the work to prepare them to not be worth it, I personally find the nutty, sweet, unique flavor of a fresh fava bean to be worth every moment of work.\u003c/p>\n\u003cp>Favas come in a rather large pod from which they must be released. Once pulled from the outer pod, each bean has an inner pod that is usually peeled off as well (some recipes call for some of the shells to stay on for the bitterness that they impart). Most people remove the inner pod with a quick blanch -- 30 to 60 seconds in boiling water and then dropped into ice water -- however I find it nearly as easy to peel the pods raw with my hand or a small knife. I started this method after reading the \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">Zuni Cafe Cookbook\u003c/a>\u003c/strong>, in which Judy Rodgers tells us that the quick blanch changes the texture of the fava bean.\u003c/p>\n\u003cp>While I am not sure of the exact yield of the fava bean, casual observation finds the yield to be about 1/2 cup of edible beans per pound.\u003c/p>\n\u003cp>Fava beans do really well when little is done to adulterate the flavor. \"The less you do tho them, the more beautiful they are,\" says chef \u003cstrong>\u003ca href=\"http://www.starchefs.com/chefs/JAdams/html/index.shtml\">Jody Adams\u003c/a>\u003c/strong>. \"I feel they are one of those foods that should be treated with almost ritualistic simplicity.\" Favas can be eaten raw in a salad, sauteed, added to a risotto, pureed, or put into soup among other things. The photo you see above is of a side dish I made this weekend -- I quickly sauteed the peeled favas in olive oil (only 2-3 minutes), added salt, tossed with mint, and then added pecorino romano once the dish had cooled a bit. It was addictively good, and a great addition to an already full table of spring treats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Favas will soon be widely available at the markets -- I bought my first this weekend from the \u003cstrong>\u003ca href=\"http://www.starroutefarms.com/home.html\">Star Route Farms\u003c/a>\u003c/strong> booth at the \u003cstrong>\u003ca href=\"http://marincountyfarmersmarkets.org/sanrafael.htm\">Marin Civic Center market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>If you've never had fava beans, please heed this warning (taken from \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688152600/kqedorg-20\">Vegetables from Amaranth to Zucchini\u003c/a>\u003c/strong>): \"Fava beans should be avoided by anyone taking antidepressents of the MAO-inhibitor type. In addition, the beans can cause sever anemia in a small number of people of Mediterranean origin (and some Africans, Arabs and Asians) who suffer from glucose-6-phosphate dehydrogenase deficiency, an inherited imbalance. One hopes they know who they are before they sit down to your table.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Need more ideas for fava beans?\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.thefoodsection.com/foodsection/2004/08/grilled_fava_be.html\">The Food Section has grilled fava beans.\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://lucullian.blogspot.com/2006/05/insalata-di-fave-fresche-e-pecorino-or.html\">Lucullian delights has raw fava beans with pecorino.\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com/2007/05/pur-di-fave-fresche-fresh-fava-bean.html\">Exploring the Silver Spoon tells us about fresh fava bean puree.\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R_JopRNcn3I/AAAAAAAAACk/KdLNR78Ho04/s320/DSC_7674_.jpg\" id=\"Fava Beans with Mint + Pecorino Romano\" border=\"0\">\u003c/p>\n\u003cp>The return of fava beans, the dinosaur-looking, rather ugly shelling bean, to the market is a sure sign of spring. Fava bean season is ridiculously short, and during fava bean season you will find me in front of the television doing the tedious work to clean the beans as often as I can. Unlike some who find the work to prepare them to not be worth it, I personally find the nutty, sweet, unique flavor of a fresh fava bean to be worth every moment of work.\u003c/p>\n\u003cp>Favas come in a rather large pod from which they must be released. Once pulled from the outer pod, each bean has an inner pod that is usually peeled off as well (some recipes call for some of the shells to stay on for the bitterness that they impart). Most people remove the inner pod with a quick blanch -- 30 to 60 seconds in boiling water and then dropped into ice water -- however I find it nearly as easy to peel the pods raw with my hand or a small knife. I started this method after reading the \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">Zuni Cafe Cookbook\u003c/a>\u003c/strong>, in which Judy Rodgers tells us that the quick blanch changes the texture of the fava bean.\u003c/p>\n\u003cp>While I am not sure of the exact yield of the fava bean, casual observation finds the yield to be about 1/2 cup of edible beans per pound.\u003c/p>\n\u003cp>Fava beans do really well when little is done to adulterate the flavor. \"The less you do tho them, the more beautiful they are,\" says chef \u003cstrong>\u003ca href=\"http://www.starchefs.com/chefs/JAdams/html/index.shtml\">Jody Adams\u003c/a>\u003c/strong>. \"I feel they are one of those foods that should be treated with almost ritualistic simplicity.\" Favas can be eaten raw in a salad, sauteed, added to a risotto, pureed, or put into soup among other things. The photo you see above is of a side dish I made this weekend -- I quickly sauteed the peeled favas in olive oil (only 2-3 minutes), added salt, tossed with mint, and then added pecorino romano once the dish had cooled a bit. It was addictively good, and a great addition to an already full table of spring treats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Favas will soon be widely available at the markets -- I bought my first this weekend from the \u003cstrong>\u003ca href=\"http://www.starroutefarms.com/home.html\">Star Route Farms\u003c/a>\u003c/strong> booth at the \u003cstrong>\u003ca href=\"http://marincountyfarmersmarkets.org/sanrafael.htm\">Marin Civic Center market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>If you've never had fava beans, please heed this warning (taken from \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688152600/kqedorg-20\">Vegetables from Amaranth to Zucchini\u003c/a>\u003c/strong>): \"Fava beans should be avoided by anyone taking antidepressents of the MAO-inhibitor type. In addition, the beans can cause sever anemia in a small number of people of Mediterranean origin (and some Africans, Arabs and Asians) who suffer from glucose-6-phosphate dehydrogenase deficiency, an inherited imbalance. One hopes they know who they are before they sit down to your table.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Need more ideas for fava beans?\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.thefoodsection.com/foodsection/2004/08/grilled_fava_be.html\">The Food Section has grilled fava beans.\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://lucullian.blogspot.com/2006/05/insalata-di-fave-fresche-e-pecorino-or.html\">Lucullian delights has raw fava beans with pecorino.\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://exploringsilverspoon.blogspot.com/2007/05/pur-di-fave-fresche-fresh-fava-bean.html\">Exploring the Silver Spoon tells us about fresh fava bean puree.\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2224034284/\">\u003cimg src=\"http://bp2.blogger.com/_3CJ3D3a-cUA/R7p_KZTZaJI/AAAAAAAAABs/E-2mxaz5-H4/s320/organicbrusselssprouts.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Next week, the Center for Urban Education and Sustainable Agriculture (\u003ca href=\"http://cuesa.org/\">CUESA\u003c/a>) will be hosting a discussion called \"\u003ca href=\"http://cuesa.org/events/calendar/#feb28\">Agriculture in a Warmer World\u003c/a>.\" The discussion will include presentations from two different researchers and will focus on how climate change will impact food supply, food distribution, and food security.\u003c/p>\n\u003cp>Dr. W. Michael Hanemann is Director of the California Climate Change Center at UC Berkeley, and Dr. David Lobell is a Senior Research Scholar at Stanford's Program on Food Security and the Environment.\u003c/p>\n\u003cp>We're already seeing changes in our food supply due to global warming. Just this past weekend, \u003cstrong>\u003ca href=\"http://www.nytimes.com/2008/02/16/technology/16online.html\">an international conference was held in Barcelona to talk about the effects of climate change on the wine industry\u003c/a>\u003c/strong>. And in August, a top UN official \u003cstrong>\u003ca href=\"http://www.nytimes.com/2007/08/08/world/asia/08floods.html\">warned that climate change could have devastating effects on food production in India\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>CUESA's last informational panel was on food safety, and covered topics ranging from genetic engineering, food recalls, and the leafy green industry in California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Agriculture in a Warmer World\" is part one of a two-part series. The second, to be held in about a month, is called \"Climate Friendly Eating\" and will focus on how our personal food choices affect the climate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When: Thursday, February 28\u003cbr>\nWhere: Port Commission Hearing Room, Ferry Building\u003cbr>\nTime: Reception at 6:30, Program at 7:00 pm\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7CI2pRizGI/AAAAAAAAAVE/rv2lZH0GrUs/s1600-h/good_magazine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7CI2pRizGI/AAAAAAAAAVE/rv2lZH0GrUs/s320/good_magazine.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>With a decidedly new take on the happy meal, the folks over at \u003ca href=\"http://www.goodmagazine.com/\">\u003cstrong>GOOD\u003c/strong>\u003c/a> have filled their upcoming March/April issue with stories and photos about food along with their usual provocative round-up of art, politics and culture from around the world. Excellent visual design and a refreshingly straight-forward take on sustainability distinguish their pages. My friend Stewf introduced me to GOOD last year, on a camping trip no less, and since then I've been a loyal reader.\u003c/p>\n\u003cp>Be forewarned: this is not meant for the patchouli posse nor the bake-your-own-bread-after-grinding-your-own-wheat camp. Expect to see glints of flashy ads here and there. That said, my favorite sections include \u003ci>Statement\u003c/i>, where the editors give an artist free rein with several pages at the beginning to set the theme and tone of the magazine. As a bit of an information wonk, I love \u003ci>Transparency\u003c/i> for its always creative graphical exploration of intriguing, important data. \u003c/p>\n\u003cp>This food issue has a somewhat predictable feature on organic, free-range meat that will not be news to most who read this blog. Other pieces, though, offer interesting takes on what people are eating now in the U.S. Adam Leith Gollner's predictions for \"the next sushi\" includes \u003ca href=\"http://www.lifeinkorea.com/Food/Food.cfm?Subject=rice\">\u003cstrong>bibimbap\u003c/strong>\u003c/a> and \u003ca href=\"http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/\">\u003cstrong>dosa\u003c/strong>\u003c/a>. Photographer Vanessa Stump's in-your-face layouts of everyday meals highlight the healthiest school lunch the magazine could find (Pasadena High School), military rations with squeezable apple jelly and a $250 pizza (wine not included). \u003c/p>\n\u003cp>With a bent toward revealing the power structure behind our consumer world, GOOD often highlights writers, photographers and graphic designers who can find new patterns in old realties. In this issue, Phil Howard shows which multinationals actually own your favorite organic snack. The magazine is based in New York, but the editors do manage to look west for stories on public housing in Chicago and an urban deer hunter in Los Angeles. There's definitely an emphasis on stories from big cities, though.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One section's title says it all: \u003ci>Provocations\u003c/i>. Should we harvest the organs of death-row inmates? Should anthropologists be more involved in current military \u003ca href=\"http://www.iwar.org.uk/psyops/\">\u003cstrong>psyops\u003c/strong>\u003c/a>? Do kids really need to learn handwriting with graphite and ink anymore? Read opinion pieces that are not afraid to take highly unpopular stands.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Finally, \u003ci>Good Project\u003c/i>, the page that closes the magazine, invites readers to contribute their own ideas and creativity. The food issue ends with a call to send in photos and recipes for the best possible lunch that you could carry to work or school. It has to fit into a brown paper bag. And extra credit if you make all the food yourself.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7CI2pRizGI/AAAAAAAAAVE/rv2lZH0GrUs/s1600-h/good_magazine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R7CI2pRizGI/AAAAAAAAAVE/rv2lZH0GrUs/s320/good_magazine.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>With a decidedly new take on the happy meal, the folks over at \u003ca href=\"http://www.goodmagazine.com/\">\u003cstrong>GOOD\u003c/strong>\u003c/a> have filled their upcoming March/April issue with stories and photos about food along with their usual provocative round-up of art, politics and culture from around the world. Excellent visual design and a refreshingly straight-forward take on sustainability distinguish their pages. My friend Stewf introduced me to GOOD last year, on a camping trip no less, and since then I've been a loyal reader.\u003c/p>\n\u003cp>Be forewarned: this is not meant for the patchouli posse nor the bake-your-own-bread-after-grinding-your-own-wheat camp. Expect to see glints of flashy ads here and there. That said, my favorite sections include \u003ci>Statement\u003c/i>, where the editors give an artist free rein with several pages at the beginning to set the theme and tone of the magazine. As a bit of an information wonk, I love \u003ci>Transparency\u003c/i> for its always creative graphical exploration of intriguing, important data. \u003c/p>\n\u003cp>This food issue has a somewhat predictable feature on organic, free-range meat that will not be news to most who read this blog. Other pieces, though, offer interesting takes on what people are eating now in the U.S. Adam Leith Gollner's predictions for \"the next sushi\" includes \u003ca href=\"http://www.lifeinkorea.com/Food/Food.cfm?Subject=rice\">\u003cstrong>bibimbap\u003c/strong>\u003c/a> and \u003ca href=\"http://www.nandyala.org/mahanandi/archives/2006/03/21/masala-dosa/\">\u003cstrong>dosa\u003c/strong>\u003c/a>. Photographer Vanessa Stump's in-your-face layouts of everyday meals highlight the healthiest school lunch the magazine could find (Pasadena High School), military rations with squeezable apple jelly and a $250 pizza (wine not included). \u003c/p>\n\u003cp>With a bent toward revealing the power structure behind our consumer world, GOOD often highlights writers, photographers and graphic designers who can find new patterns in old realties. In this issue, Phil Howard shows which multinationals actually own your favorite organic snack. The magazine is based in New York, but the editors do manage to look west for stories on public housing in Chicago and an urban deer hunter in Los Angeles. There's definitely an emphasis on stories from big cities, though.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One section's title says it all: \u003ci>Provocations\u003c/i>. Should we harvest the organs of death-row inmates? Should anthropologists be more involved in current military \u003ca href=\"http://www.iwar.org.uk/psyops/\">\u003cstrong>psyops\u003c/strong>\u003c/a>? Do kids really need to learn handwriting with graphite and ink anymore? Read opinion pieces that are not afraid to take highly unpopular stands.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Finally, \u003ci>Good Project\u003c/i>, the page that closes the magazine, invites readers to contribute their own ideas and creativity. The food issue ends with a call to send in photos and recipes for the best possible lunch that you could carry to work or school. It has to fit into a brown paper bag. And extra credit if you make all the food yourself.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shrimp to Die For",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s1600-h/ed_butteryshrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s320/ed_butteryshrimp.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend Ed works crazy long hours making sure people are fed well. Fortunately, he also knows how to party. More to the point, he knows how to throw down one hell of a spread and mixes generous, powerful drinks.\u003c/p>\n\u003cp>Thus, I blame him for my momentary lapse of politics. It's been roughly a year since I gave up shrimp, confused and frustrated and devastated. Then, at a recent bash, Ed laid out platters piled high with buttery, herby, perfectly poached shrimp. My powers of resistance were strong for a good half hour, then slowly, steadily, the other guests' swoons of delight and the potency of sangria convinced me to try one...just one....\u003c/p>\n\u003cp>Two dozen plump prawns later, I remembered my boycott. I ate another dozen while contemplating their deadly deliciousness. I convinced at least two other guests to consider not eating shrimp while finishing my last plate. And when I got home, I emailed Ed for the recipe.\u003c/p>\n\u003cp>He obliged me with his secrets, which I offer now verbatim for anyone looking for easy holiday party food:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ed's Party Shrimp\u003c/strong>\u003c/p>\n\u003cp>• I filled a stock pot with water and about enough salt for it to taste like the sea (about 1/2 to 3/4 cup). \u003cbr>• I added about 3 cups of dry vermouth. (It's what I had left over after a night of martinis).\u003cbr>• I then threw in one tin of the fish rub that I found in the spice rack at the grocery store. If you are morally opposed to using pre-packaged fish rub then I suppose you could substitute with about 1/2 cup of the following chopped/ground and combined: rosemary, thyme, sage, marjoram, parsley, onion, garlic, pepper, celery seed, oregano, basil (basically a mystery basket of cupboard spices) \u003cbr>• I quartered 2 lemons, squeezed the juice into the broth..and then threw in the rinds too.\u003cbr>• Here's the secret.....two sticks of butter (sshhh!). Just throw it in too.\u003cbr>• Bring to a boil...then simmer for 15 minutes.\u003cbr>• I used frozen shrimp. Cook the shrimp in the simmering liquid in small batches for about 3 minutes each. \u003c/p>\n\u003cp>Voila! Yummy...BUTTERY shrimp!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s1600-h/shrimp_japan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s320/shrimp_japan.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>THE DARKER SIDE OF SHRIMP\u003c/p>\n\u003cp>As someone raised happily on my mother's spring rolls, black pepper shrimp, caramelized shrimp, shrimp dumpling soup, shrimp fried rice, and just plain ol' spicy stir-fried shrimp, giving them up has been one of the most difficult diet changes I've tried to make. They're so succulent and versatile and easy to cook. And they're everywhere -- which is, unfortunately part of the problem.\u003c/p>\n\u003cp>It was during one of my early trips back to Vietnam that I first realized the devastating effect on my homeland as rice farmers and fishermen moved to the lucrative, fast, easy promises of shrimp farming. I could hardly blame war-torn, embargo-crippled families for trying to make a living. Through the 90s, though, shrimp and prawns became a standard item on every restaurant menu, and as Southeast Asian food became popular, so did one of its staples. Jumbo shrimp became gourmet rather than simply an oxymoronic joke. They became affordable and, for the home cook, approachable. \u003c/p>\n\u003cp>However, that popularity came at a steep price. Nearly 40 percent of the world's mangroves, crucial to the health of the oceans, has been destroyed because of shrimp farming along coastal areas. In Thailand, it takes roughly three years for a shrimp farm to ruin the local ecosystem; many farms simply pick up operations and move further along the coast, hopscotching until there's no clean coast available. \u003c/p>\n\u003cp>Inland ponds require heavy use of chemicals to clean the water and kill the viral invasions endemic to intensive farming. The European Union bars all shrimp from China, where carcinogenic chemicals appears frequently in farmed shrimp; the U.S. still imports it. \u003c/p>\n\u003cp>Another heavy impact comes hidden in the shrimp's feed: while in the wild they scavenge, on farms they're fed fish much higher on the food chain.\u003c/p>\n\u003cp>THE SILVER LINING\u003c/p>\n\u003cp>Fortunately, there's a tiny tiny bit of light for shrimp lovers.\u003c/p>\n\u003cp>The strongest among us have already become vegetarians, but for others like me, with weaker wills tied more directly to emotional and sensual cravings, searching out good shrimp is possible. \u003c/p>\n\u003cp>The Monterey Bay Aquarium's \u003ca href=\"http://www.mbayaq.org/cr/seafoodwatch.asp\">\u003cstrong>Seafood Watch\u003c/strong>\u003c/a> lists a few options for those who still crave a taste of shrimp now and then. Currently best on the list are wild-caught prawns and spot shrimp from British Columbia, and wild-caught ocean or cocktail shrimp from Oregon. Small, cold-water shrimp are the most sustainable. True, they're not as sexy as those big, lusty, warm-water prawns. However, anyone even remotely worried about the future of our planet should avoid these oversized, striped crustaceans. \u003c/p>\n\u003cp>Wild-caught is no guarantee, as by-catch is always a problem, but look for those from domestic companies. Small pink or white shrimp are generally -- very generally -- a safer bet for the conscientious eater than large, brown, imported shrimp.\u003c/p>\n\u003cp>Sustainable shrimp farming is still in its infancy. That said, Ecuador has surpassed other countries in developing organic, nonpolluting shrimp farms. \u003ca href=\"http://www.ecofish.com/index.htm\">\u003cstrong>EcoFish\u003c/strong>\u003c/a> imports it under the name \"Henry & Lisa's Natural Shrimp.\" Look for their bags of cooked or raw shrimp in the freezer section of naturally-minded, full-service markets.\u003c/p>\n\u003cp>I was dreading lunar new year without my family's recipe for spring rolls. The tofu version is fine the rest of the year, but it never inspires me to heights of celebration. So, I'm very glad to know that, come February, I'll be able to make my mom's \u003ci>cha gio\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s1600-h/shrimp_boat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s320/shrimp_boat.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MORE INFO\u003c/p>\n\u003cp>Some links for those interested in learning more:\u003c/p>\n\u003cp>• NASA's \u003ca href=\"http://earthobservatory.nasa.gov/Newsroom/NewImages/images_topic.php3?topic=oceans&img_id=17204\">\u003cstrong>Earth Observatory\u003c/strong>\u003c/a> shows before and after Landsat images of shrimp farming effects along the Pacific Coast of Honduras, one of the largest importers of the crustaceans to the U.S.\u003c/p>\n\u003cp>• The Environmental Justice Foundation created a \u003ca href=\"http://www.ejfoundation.org/page480.html\">\u003cstrong>short film\u003c/strong>\u003c/a> about shrimp farming along the eastern coast of Brazil.\u003c/p>\n\u003cp>• \u003ca href=\"http://www.shrimpnews.com/About.html\">\u003cstrong>Shrimp News International\u003c/strong>\u003c/a> offers a detailed description of shrimp farming. Food wonks immune to industry spin might like scrolling down to see the charts and illustrations showing the life cycle of shrimp (missionary position!) or how El Nino affects the supply of larvae . Be forewarned: the text is a strong reminder that shrimp are, after all, just swimming insects.\u003c/p>\n\u003cp>• The Chefs Collaborative's communique with \u003ca href=\"http://chefscollaborative.org/wp-content/uploads/2007/12/shrimpforweb.pdf\">\u003cstrong>recommendations for sustainable shrimp\u003c/strong>\u003c/a> was directed at restaurants, but the home cook can also use their excellent information. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.whitebootbrigade.org/\">\u003cstrong>The White Boot Brigade\u003c/strong>\u003c/a>, based in New Orleans, is a nonprofit dedicated to developing a sustainable shrimp industry in Louisiana. They work to educate businesses and consumers about the economic, environmental and social benefits of supporting small family fleets that harvest shrimp from the Gulf.\u003c/p>\n\u003cp>• And, finally, what's the difference between a shrimp and a prawn? In the U.S., nothing. Though there's sometimes a vague sense of \"specialness\" about prawns, the two words appear in menus and markets interchangeably. Australians, however, apparently make a point of remembering that prawns have evenly overlapping abdominal segments and that their females release eggs to currents rather than brooding them. For them, \u003ca href=\"http://museumvictoria.com.au/crust/caribiol.html\">\u003cstrong>Americans are silly and confusing\u003c/strong>\u003c/a> for calling shrimp prawns and vice versa. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s1600-h/shrimp_farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26GqHVZSmI/AAAAAAAAAR4/eAiSiFEy5J0/s320/shrimp_farm.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s1600-h/ed_butteryshrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R27RC3VZSpI/AAAAAAAAASQ/8TrPOhI-MUk/s320/ed_butteryshrimp.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My friend Ed works crazy long hours making sure people are fed well. Fortunately, he also knows how to party. More to the point, he knows how to throw down one hell of a spread and mixes generous, powerful drinks.\u003c/p>\n\u003cp>Thus, I blame him for my momentary lapse of politics. It's been roughly a year since I gave up shrimp, confused and frustrated and devastated. Then, at a recent bash, Ed laid out platters piled high with buttery, herby, perfectly poached shrimp. My powers of resistance were strong for a good half hour, then slowly, steadily, the other guests' swoons of delight and the potency of sangria convinced me to try one...just one....\u003c/p>\n\u003cp>Two dozen plump prawns later, I remembered my boycott. I ate another dozen while contemplating their deadly deliciousness. I convinced at least two other guests to consider not eating shrimp while finishing my last plate. And when I got home, I emailed Ed for the recipe.\u003c/p>\n\u003cp>He obliged me with his secrets, which I offer now verbatim for anyone looking for easy holiday party food:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ed's Party Shrimp\u003c/strong>\u003c/p>\n\u003cp>• I filled a stock pot with water and about enough salt for it to taste like the sea (about 1/2 to 3/4 cup). \u003cbr>• I added about 3 cups of dry vermouth. (It's what I had left over after a night of martinis).\u003cbr>• I then threw in one tin of the fish rub that I found in the spice rack at the grocery store. If you are morally opposed to using pre-packaged fish rub then I suppose you could substitute with about 1/2 cup of the following chopped/ground and combined: rosemary, thyme, sage, marjoram, parsley, onion, garlic, pepper, celery seed, oregano, basil (basically a mystery basket of cupboard spices) \u003cbr>• I quartered 2 lemons, squeezed the juice into the broth..and then threw in the rinds too.\u003cbr>• Here's the secret.....two sticks of butter (sshhh!). Just throw it in too.\u003cbr>• Bring to a boil...then simmer for 15 minutes.\u003cbr>• I used frozen shrimp. Cook the shrimp in the simmering liquid in small batches for about 3 minutes each. \u003c/p>\n\u003cp>Voila! Yummy...BUTTERY shrimp!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s1600-h/shrimp_japan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26Hf3VZSnI/AAAAAAAAASA/g-ViAA0lQ8w/s320/shrimp_japan.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>THE DARKER SIDE OF SHRIMP\u003c/p>\n\u003cp>As someone raised happily on my mother's spring rolls, black pepper shrimp, caramelized shrimp, shrimp dumpling soup, shrimp fried rice, and just plain ol' spicy stir-fried shrimp, giving them up has been one of the most difficult diet changes I've tried to make. They're so succulent and versatile and easy to cook. And they're everywhere -- which is, unfortunately part of the problem.\u003c/p>\n\u003cp>It was during one of my early trips back to Vietnam that I first realized the devastating effect on my homeland as rice farmers and fishermen moved to the lucrative, fast, easy promises of shrimp farming. I could hardly blame war-torn, embargo-crippled families for trying to make a living. Through the 90s, though, shrimp and prawns became a standard item on every restaurant menu, and as Southeast Asian food became popular, so did one of its staples. Jumbo shrimp became gourmet rather than simply an oxymoronic joke. They became affordable and, for the home cook, approachable. \u003c/p>\n\u003cp>However, that popularity came at a steep price. Nearly 40 percent of the world's mangroves, crucial to the health of the oceans, has been destroyed because of shrimp farming along coastal areas. In Thailand, it takes roughly three years for a shrimp farm to ruin the local ecosystem; many farms simply pick up operations and move further along the coast, hopscotching until there's no clean coast available. \u003c/p>\n\u003cp>Inland ponds require heavy use of chemicals to clean the water and kill the viral invasions endemic to intensive farming. The European Union bars all shrimp from China, where carcinogenic chemicals appears frequently in farmed shrimp; the U.S. still imports it. \u003c/p>\n\u003cp>Another heavy impact comes hidden in the shrimp's feed: while in the wild they scavenge, on farms they're fed fish much higher on the food chain.\u003c/p>\n\u003cp>THE SILVER LINING\u003c/p>\n\u003cp>Fortunately, there's a tiny tiny bit of light for shrimp lovers.\u003c/p>\n\u003cp>The strongest among us have already become vegetarians, but for others like me, with weaker wills tied more directly to emotional and sensual cravings, searching out good shrimp is possible. \u003c/p>\n\u003cp>The Monterey Bay Aquarium's \u003ca href=\"http://www.mbayaq.org/cr/seafoodwatch.asp\">\u003cstrong>Seafood Watch\u003c/strong>\u003c/a> lists a few options for those who still crave a taste of shrimp now and then. Currently best on the list are wild-caught prawns and spot shrimp from British Columbia, and wild-caught ocean or cocktail shrimp from Oregon. Small, cold-water shrimp are the most sustainable. True, they're not as sexy as those big, lusty, warm-water prawns. However, anyone even remotely worried about the future of our planet should avoid these oversized, striped crustaceans. \u003c/p>\n\u003cp>Wild-caught is no guarantee, as by-catch is always a problem, but look for those from domestic companies. Small pink or white shrimp are generally -- very generally -- a safer bet for the conscientious eater than large, brown, imported shrimp.\u003c/p>\n\u003cp>Sustainable shrimp farming is still in its infancy. That said, Ecuador has surpassed other countries in developing organic, nonpolluting shrimp farms. \u003ca href=\"http://www.ecofish.com/index.htm\">\u003cstrong>EcoFish\u003c/strong>\u003c/a> imports it under the name \"Henry & Lisa's Natural Shrimp.\" Look for their bags of cooked or raw shrimp in the freezer section of naturally-minded, full-service markets.\u003c/p>\n\u003cp>I was dreading lunar new year without my family's recipe for spring rolls. The tofu version is fine the rest of the year, but it never inspires me to heights of celebration. So, I'm very glad to know that, come February, I'll be able to make my mom's \u003ci>cha gio\u003c/i>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s1600-h/shrimp_boat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R26HgHVZSoI/AAAAAAAAASI/TWXvX78fpjg/s320/shrimp_boat.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>MORE INFO\u003c/p>\n\u003cp>Some links for those interested in learning more:\u003c/p>\n\u003cp>• NASA's \u003ca href=\"http://earthobservatory.nasa.gov/Newsroom/NewImages/images_topic.php3?topic=oceans&img_id=17204\">\u003cstrong>Earth Observatory\u003c/strong>\u003c/a> shows before and after Landsat images of shrimp farming effects along the Pacific Coast of Honduras, one of the largest importers of the crustaceans to the U.S.\u003c/p>\n\u003cp>• The Environmental Justice Foundation created a \u003ca href=\"http://www.ejfoundation.org/page480.html\">\u003cstrong>short film\u003c/strong>\u003c/a> about shrimp farming along the eastern coast of Brazil.\u003c/p>\n\u003cp>• \u003ca href=\"http://www.shrimpnews.com/About.html\">\u003cstrong>Shrimp News International\u003c/strong>\u003c/a> offers a detailed description of shrimp farming. Food wonks immune to industry spin might like scrolling down to see the charts and illustrations showing the life cycle of shrimp (missionary position!) or how El Nino affects the supply of larvae . Be forewarned: the text is a strong reminder that shrimp are, after all, just swimming insects.\u003c/p>\n\u003cp>• The Chefs Collaborative's communique with \u003ca href=\"http://chefscollaborative.org/wp-content/uploads/2007/12/shrimpforweb.pdf\">\u003cstrong>recommendations for sustainable shrimp\u003c/strong>\u003c/a> was directed at restaurants, but the home cook can also use their excellent information. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.whitebootbrigade.org/\">\u003cstrong>The White Boot Brigade\u003c/strong>\u003c/a>, based in New Orleans, is a nonprofit dedicated to developing a sustainable shrimp industry in Louisiana. They work to educate businesses and consumers about the economic, environmental and social benefits of supporting small family fleets that harvest shrimp from the Gulf.\u003c/p>\n\u003cp>• And, finally, what's the difference between a shrimp and a prawn? In the U.S., nothing. Though there's sometimes a vague sense of \"specialness\" about prawns, the two words appear in menus and markets interchangeably. Australians, however, apparently make a point of remembering that prawns have evenly overlapping abdominal segments and that their females release eggs to currents rather than brooding them. For them, \u003ca href=\"http://museumvictoria.com.au/crust/caribiol.html\">\u003cstrong>Americans are silly and confusing\u003c/strong>\u003c/a> for calling shrimp prawns and vice versa. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Donuts to Diesel: SFGreasecycle",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/frying_dough.jpg\">\u003c/p>\n\u003cp>As someone who keeps containers of bacon fat, duck fat, chicken fat, lard and butter along with rank-and-file bottles of olive oil, sesame oil, chile oil, grape seed oil and good ol' peanut oil always handy by her stove, I was delighted to learn a new term this week: FOG.\u003c/p>\n\u003cp>No, not the lovely mist that sweeps over our city from the sea.\u003c/p>\n\u003cp>Fats\u003cbr>Oils\u003cbr>Grease\u003c/p>\n\u003cp>Unfortunately, in addition to carrying flavor and adding texture, these staples of the kitchen can be as bad for our sewer system as our bodies. Multiply thousands of restaurants by dozens of gallons of FOG and very quickly, the mess builds up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A program launched this past month by San Francisco's Public Utilities Commission, SFGreasecycle, will attempt to alleviate the headache of FOG disposal while linking to Gavin Newsom's mandate to use 20% biodiesel in all city vehicles by the end of the year. There are still a few weeks for us to reach our goal.\u003c/p>\n\u003cp>Around the world, the dumping of FOG into sewer systems has become a serious problem. New landfill regulations prohibiting the burying of liquid fats and municipal directives on hazardous waste, animal by-products and waste oils make FOG disposal increasingly complex and expensive for restaurants and catering companies (not to mention the much larger amounts from abattoirs and food processing plants). An entire industry has risen up to separate, collect, store, treat, transport, buy, sell and dispose of FOG. The next time you wonder how pet food gets its calories and flavors, well, just remember the deliciousness of french fries and potato chips.\u003c/p>\n\u003cp>SFGreasecycle hopes, through education and incentives (like free pick-up) to reduce the amount of FOG flowing into the city's pipes. Reusing it as fuel for its fleet of municipal vehicles is another excellent benefit. Will it cut down on emissions? Well...that depends....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/FOG_car.jpg\">\u003cbr>\u003ci>Grease Goddesses' hatchback.\u003c/i>\u003c/p>\n\u003cp>Bumper stickers aside, the heated debate about whether the use of biodiesel results in a positive impact or a negative one overall confuses most of us. There's an abundance of mind-numbing technical reports, polarized rhetoric and big-business greenwashing. Much of it comes down to what you measure and how. Another point of argument occurs between those who believe any minimization of petroleum helps slow our current self-destructive spiral and those who, reminding us that gas motors still equal emissions, believe bikes and solar panels are the better answer.\u003c/p>\n\u003cp>To help you sort out the issues and how they relate to your cooking and eating and driving pleasures, visit these websites:\u003c/p>\n\u003cp>• Learn more about the \u003ca href=\"http://www.sfgreasecycle.org/\">\u003cstrong>SFGreasecycle program\u003c/strong>\u003c/a>, including a participating restaurant list, FOG facts, before and after photos of fat-clogged sewers, and lots of links to sites on climate change, biodiesel facts and supporting organizations. The sound effects of the homepage alone are worth a click. My favorite, though, is the \u003ca href=\"http://www.sfgreasecycle.org/images/FOG_Map.pdf\">\u003cstrong>FOG map\u003c/strong>\u003c/a>, showing hotspots in San Francisco where food-service establishments caused the most \"multiple grease blockages\" over the last two years. (But please, enough with the un-readable, un-typeable web-o-matic compound names!)\u003c/p>\n\u003cp>• From the Texas Commission on Environmental Quality comes a \u003ca href=\"http://www.tceq.state.tx.us/assistance/P2Recycle/fog/home_fog.html\">\u003cstrong>useful list of ways to reduce FOG\u003c/strong>\u003c/a> in your own home or apartment.\u003c/p>\n\u003cp>• Scott Gregory, who combines his work from atmospheric science and engineering, offers an admirable summary of diesel history, climate impact and one of the EPA's studies on biodiesel emissions. \u003ca href=\"http://catfish.colorado.edu/~gregorys/BiodieselEmissions2.html#rudy\">\u003cstrong>His website\u003c/strong>\u003c/a> offers my two favorite sentences in all my reading on the issue: 1) Inventor Rudolf Diesel's warning, circa 1911, that \"The use of vegetable oils for engine fuels may seem insignificant today. But such oils may become in course of time as important as petroleum and the coal tar products of the present time,\" and 2) Gregory's own pithy conclusion, \"There are good reasons to use biodiesel, but emissions improvement is not the most compelling argument. I prefer the 'thumb your nose' at the oil industry argument.\"\u003c/p>\n\u003cp>• The environmental journalists at Seattle-based \u003ca href=\"http://www.grist.org/comments/soapbox/2006/12/08/philpott/\">\u003cstrong>Grist\u003c/strong>\u003c/a> gathered three experts to offer their views on the biodiesel controversy: Ana Unruh Cohen, director of environmental policy at the Center for American Progress; David Morris of the Institute for Local Reliance; and Number One Biodiesel Skeptic, David Pimentel, professor emeritus of entomology at Cornell University.\u003c/p>\n\u003cp>• Here's the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/20/MNQ1TFM7U.DTL\">\u003cstrong>recent story in SFGate\u003c/strong>\u003c/a> describing the Public Utilities Commission's launch of the program. In addition to General Manager Susan Leal's colorful descriptions of the problem of fats in the sewer system (\"It's sort of like a heart attack in our sewers,\" Leal said. \"It's like a blocked artery.\") there's blood-pressure-raising reading in the comments section that illustrates much of the confusion and polarization around biodiesel.\u003c/p>\n\u003cp>• The crew of the Unifried Bus have put together a friendly, informative website about how they outfitted their engines for oil. In addition to photos that clearly convey the \"Julia Butterfly-Burning Man\" aesthetic of their approach, there's a \u003ca href=\"http://www.veggiebus.com/emissions.html\">\u003cstrong>plain language comparison\u003c/strong>\u003c/a> of Biodiesel Emissions compared to Other Fuels Fuel Types that takes into consideration the entire fuel cycle, or a \"well-to-wheel\" analysis. They also offer \u003ca href=\"http://www.veggiebus.com/tips.htm\">\u003cstrong>tips for other biodiesel drivers\u003c/strong>\u003c/a> from their own experiences.\u003c/p>\n\u003cp>• For a view from the industry itself, here is an explanation from the official site of the \u003ca href=\"http://www.biodiesel.org/resources/biodiesel_basics/\">\u003cstrong>National Biodiesel Board\u003c/strong>\u003c/a>. Their membership includes state, national and international feedstock and feedstock processor organizations, biodiesel suppliers, fuel marketers and distributors, and technology providers.\u003c/p>\n\u003cp>• And, finally, for the hard-core, here is the 118-page \u003ca href=\"http://www.epa.gov/OMS/models/analysis/biodsl/p02001.pdf\">\u003cstrong>Comprehensive Analysis of Biodiesel Impacts on Exhaust Emissions (Draft Technical Report)\u003c/strong>\u003c/a> that was conducted at Harvard with Ford Motors as part of the EPA's \u003ca href=\"http://www.epa.gov/OMS/models/biodsl.htm\">\u003cstrong>Biodiesel Emissions Analysis Program\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>And you thought \u003c/i>your \u003ci>arteries were clogged.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A program launched this past month by San Francisco's Public Utilities Commission, SFGreasecycle, will attempt to alleviate the headache of FOG disposal while linking to Gavin Newsom's mandate to use 20% biodiesel in all city vehicles by the end of the year. There are still a few weeks for us to reach our goal.\u003c/p>\n\u003cp>Around the world, the dumping of FOG into sewer systems has become a serious problem. New landfill regulations prohibiting the burying of liquid fats and municipal directives on hazardous waste, animal by-products and waste oils make FOG disposal increasingly complex and expensive for restaurants and catering companies (not to mention the much larger amounts from abattoirs and food processing plants). An entire industry has risen up to separate, collect, store, treat, transport, buy, sell and dispose of FOG. The next time you wonder how pet food gets its calories and flavors, well, just remember the deliciousness of french fries and potato chips.\u003c/p>\n\u003cp>SFGreasecycle hopes, through education and incentives (like free pick-up) to reduce the amount of FOG flowing into the city's pipes. Reusing it as fuel for its fleet of municipal vehicles is another excellent benefit. Will it cut down on emissions? Well...that depends....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/FOG_car.jpg\">\u003cbr>\u003ci>Grease Goddesses' hatchback.\u003c/i>\u003c/p>\n\u003cp>Bumper stickers aside, the heated debate about whether the use of biodiesel results in a positive impact or a negative one overall confuses most of us. There's an abundance of mind-numbing technical reports, polarized rhetoric and big-business greenwashing. Much of it comes down to what you measure and how. Another point of argument occurs between those who believe any minimization of petroleum helps slow our current self-destructive spiral and those who, reminding us that gas motors still equal emissions, believe bikes and solar panels are the better answer.\u003c/p>\n\u003cp>To help you sort out the issues and how they relate to your cooking and eating and driving pleasures, visit these websites:\u003c/p>\n\u003cp>• Learn more about the \u003ca href=\"http://www.sfgreasecycle.org/\">\u003cstrong>SFGreasecycle program\u003c/strong>\u003c/a>, including a participating restaurant list, FOG facts, before and after photos of fat-clogged sewers, and lots of links to sites on climate change, biodiesel facts and supporting organizations. The sound effects of the homepage alone are worth a click. My favorite, though, is the \u003ca href=\"http://www.sfgreasecycle.org/images/FOG_Map.pdf\">\u003cstrong>FOG map\u003c/strong>\u003c/a>, showing hotspots in San Francisco where food-service establishments caused the most \"multiple grease blockages\" over the last two years. (But please, enough with the un-readable, un-typeable web-o-matic compound names!)\u003c/p>\n\u003cp>• From the Texas Commission on Environmental Quality comes a \u003ca href=\"http://www.tceq.state.tx.us/assistance/P2Recycle/fog/home_fog.html\">\u003cstrong>useful list of ways to reduce FOG\u003c/strong>\u003c/a> in your own home or apartment.\u003c/p>\n\u003cp>• Scott Gregory, who combines his work from atmospheric science and engineering, offers an admirable summary of diesel history, climate impact and one of the EPA's studies on biodiesel emissions. \u003ca href=\"http://catfish.colorado.edu/~gregorys/BiodieselEmissions2.html#rudy\">\u003cstrong>His website\u003c/strong>\u003c/a> offers my two favorite sentences in all my reading on the issue: 1) Inventor Rudolf Diesel's warning, circa 1911, that \"The use of vegetable oils for engine fuels may seem insignificant today. But such oils may become in course of time as important as petroleum and the coal tar products of the present time,\" and 2) Gregory's own pithy conclusion, \"There are good reasons to use biodiesel, but emissions improvement is not the most compelling argument. I prefer the 'thumb your nose' at the oil industry argument.\"\u003c/p>\n\u003cp>• The environmental journalists at Seattle-based \u003ca href=\"http://www.grist.org/comments/soapbox/2006/12/08/philpott/\">\u003cstrong>Grist\u003c/strong>\u003c/a> gathered three experts to offer their views on the biodiesel controversy: Ana Unruh Cohen, director of environmental policy at the Center for American Progress; David Morris of the Institute for Local Reliance; and Number One Biodiesel Skeptic, David Pimentel, professor emeritus of entomology at Cornell University.\u003c/p>\n\u003cp>• Here's the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/20/MNQ1TFM7U.DTL\">\u003cstrong>recent story in SFGate\u003c/strong>\u003c/a> describing the Public Utilities Commission's launch of the program. In addition to General Manager Susan Leal's colorful descriptions of the problem of fats in the sewer system (\"It's sort of like a heart attack in our sewers,\" Leal said. \"It's like a blocked artery.\") there's blood-pressure-raising reading in the comments section that illustrates much of the confusion and polarization around biodiesel.\u003c/p>\n\u003cp>• The crew of the Unifried Bus have put together a friendly, informative website about how they outfitted their engines for oil. In addition to photos that clearly convey the \"Julia Butterfly-Burning Man\" aesthetic of their approach, there's a \u003ca href=\"http://www.veggiebus.com/emissions.html\">\u003cstrong>plain language comparison\u003c/strong>\u003c/a> of Biodiesel Emissions compared to Other Fuels Fuel Types that takes into consideration the entire fuel cycle, or a \"well-to-wheel\" analysis. They also offer \u003ca href=\"http://www.veggiebus.com/tips.htm\">\u003cstrong>tips for other biodiesel drivers\u003c/strong>\u003c/a> from their own experiences.\u003c/p>\n\u003cp>• For a view from the industry itself, here is an explanation from the official site of the \u003ca href=\"http://www.biodiesel.org/resources/biodiesel_basics/\">\u003cstrong>National Biodiesel Board\u003c/strong>\u003c/a>. Their membership includes state, national and international feedstock and feedstock processor organizations, biodiesel suppliers, fuel marketers and distributors, and technology providers.\u003c/p>\n\u003cp>• And, finally, for the hard-core, here is the 118-page \u003ca href=\"http://www.epa.gov/OMS/models/analysis/biodsl/p02001.pdf\">\u003cstrong>Comprehensive Analysis of Biodiesel Impacts on Exhaust Emissions (Draft Technical Report)\u003c/strong>\u003c/a> that was conducted at Harvard with Ford Motors as part of the EPA's \u003ca href=\"http://www.epa.gov/OMS/models/biodsl.htm\">\u003cstrong>Biodiesel Emissions Analysis Program\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>And you thought \u003c/i>your \u003ci>arteries were clogged.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"title": "Rightnowish",
"tagline": "Art is where you find it",
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"soldout": {
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"tagline": "A new future for housing",
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"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
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"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
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