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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"featured-food\" label=\"More News\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, CUESA and the rest of the businesses at the market can resume business as usual. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Despite the coronavirus outbreak's disturbances to daily life, fresh fruits and vegetables are still making their way to farmers markets and community supported agriculture (CSA) boxes. S\u003c/span>ome national grocery store chains might be facing temporary shortages, but local food sources with shorter supply chains have stayed nimble and in demand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Last] Monday, we just started getting an influx of messages and emails asking if people could buy directly from us,” says Helena Sylvester, who runs \u003ca href=\"http://www.happyacrefarm.com/csa2020\" target=\"_blank\" rel=\"noopener noreferrer\">Happy Acre Farm\u003c/a> in Sunol along with her husband. “Our plan was to not start our CSA until June and only sell to restaurants until that happened.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sylvester's plans changed when the farm’s restaurant sales decreased, as many eateries closed their doors once California's shelter-in-place orders mandated take out-only service. “We decided to divert that produce to people instead,” she explains. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B975U9HgYQt/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today the family-owned and -operated farm supplies around 20 boxes a week on a first come, first served basis, and they can be picked up at the farm or a drop-off site in Oakland. Sylvester says the demand is much higher than when Happy Acre was only supplying to restaurants. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Farms] seem like they're either switching to a farm box or, if they already had one, creating more room in there for new members,” notes Sylvester, who has seen many other small farmers adjusting their business models in recent days. “And it seems like there's almost not enough farms for the demand. A lot of people have waiting lists going.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Berkeley’s\u003ca href=\"https://ecologycenter.org/fm/\" target=\"_blank\" rel=\"noopener noreferrer\"> Ecology Center\u003c/a>, which runs three farmers markets, is committed to keeping all of them open through the coronavirus crisis. In accordance with new guidelines from the California Department of Public Health, their markets, along with others throughout the Bay Area, have installed new safety measures, including stoppage on produce sampling, increased hand-washing and sanitizing stations and social distancing rules. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It's kind of above and beyond what you'd even see probably at a grocery store,” said Carle Brinkman, the food and farming program director at the Ecology Center. Brinkman explains that each farmer serves one customer at a time, and a designated person handles payment away from the produce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136585\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg\" alt=\"Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers are also asked to go into vendor areas one at a time and line up six feet apart as they wait to pay. “We're marking out those six-feet-apart spaces with either chalk or tape or cones to ensure the social distancing,” she says, adding that enforcing social distancing has proven to be the most challenging aspect so far. Ecology Center is also waiving all penalties for vendors who call in sick for the duration of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://cuesa.org/article/cuesa%E2%80%99s-guide-farmers-market-food-pickup-and-delivery\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA\u003c/a>, whose San Francisco Ferry Plaza Farmers Market remains open, is taking similar public health precautions. (CUESA’s Jack London Square Farmers Market is currently on hold through May 1o, and their Mission Community Market returns from winter hiatus on April 9.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our priority is really to make sure that our community is well fed,” says Brie Mazurek, the communications director at CUESA. “There's so much amazing produce in California, so many family farms. We don't want to see any produce sitting in the fields right now when there are hungry people who need to eat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mazurek noted that open-air farmers markets can easily adapt to social distance-friendly layouts. “There's a lot more room to walk around and maneuver and create space. Especially as some of our vendors have had to opt out,” she says. “It's also just a much shorter supply chain for people. In terms of how this food is getting from the field to the market. There are fewer hands handling it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though restaurant accounts have significantly dwindled, CUESA, Ecology Center and other farmers markets are sorting out how to effectively and safely get fresh produce and pantry items to the surge of people who are cooking at home. “Farmers markets and small and midsize farmers that sell there are poised for resiliency in that they can potentially pivot more quickly to a different business model,” says Brinkman. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The one thing that they're not set up for in terms of resiliency is federal funding,” she continues. “They're often forgotten because they're a smaller size slice of the pie.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136583\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg\" alt=\"Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted.\" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On a local level, Ecology Center, a leading member of the California Alliance of Farmers Markets, is advocating that local officials keep farmers markets open as an essential service across California counties that have invoked stricter measures than the state. Farmers markets in Pleasanton and the Peninsula in the \u003ca href=\"https://pcfma.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Coast Farmers Market Association\u003c/a> network have temporarily closed, for instance, while others in the South Bay recently reopened after a short hiatus. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They're essential for the livelihood of farmers and really essential healthy food access points for the community,” explains Brinkman, emphasizing that CalFresh (formerly known as food stamps) customers rely on farmers markets for fresh produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Federal efforts are also underway by the \u003c/span>\u003ca href=\"https://farmersmarketcoalition.org/farmers-markets-covid19/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Farmers Market Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a national group that advocated that federal dollars from the stimulus package go to small and mid-sized farmers. The $2 trillion dollar bill, which the president signed into law, has \u003ca href=\"https://www.nytimes.com/2020/03/27/us/politics/coronavirus-stimulus-bill-farmers.html\" target=\"_blank\" rel=\"noopener noreferrer\">$9.5 billion set aside\u003c/a> for “agricultural producers impacted by coronavirus, including producers of specialty crops, producers that supply local food systems, including farmers markets, restaurants, and schools, and livestock producers, including dairy producers.” Distribution of those funds remains to be seen. [aside postid='bayareabites_136564,bayareabites_136541,bayareabites_136504' label='More Food Stories']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> “In this time of crisis, maintaining local food systems and ensuring that small and midsize farmers can be viable, and remain, and aren't bought up, feels absolutely essential to the long term health and wellbeing of the Bay Area, the state and the country,” Brinkman says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at Happy Acre Farm, Sylvester and her husband are preparing to plant squashes, melons, early girl tomatoes for a summer harvest enough for at least 50 weekly CSA boxes. “We're hoping that this spike in interest and demand for regional food sourced straight from the grower isn’t a one time emergency purchase. We're going to plant for it like it's the new normal,” she shares. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“As awful as this entire thing has been to watch, watching the resilience of the farmers and their creativity has been really remarkable.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Today the family-owned and -operated farm supplies around 20 boxes a week on a first come, first served basis, and they can be picked up at the farm or a drop-off site in Oakland. Sylvester says the demand is much higher than when Happy Acre was only supplying to restaurants. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Farms] seem like they're either switching to a farm box or, if they already had one, creating more room in there for new members,” notes Sylvester, who has seen many other small farmers adjusting their business models in recent days. “And it seems like there's almost not enough farms for the demand. A lot of people have waiting lists going.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Berkeley’s\u003ca href=\"https://ecologycenter.org/fm/\" target=\"_blank\" rel=\"noopener noreferrer\"> Ecology Center\u003c/a>, which runs three farmers markets, is committed to keeping all of them open through the coronavirus crisis. In accordance with new guidelines from the California Department of Public Health, their markets, along with others throughout the Bay Area, have installed new safety measures, including stoppage on produce sampling, increased hand-washing and sanitizing stations and social distancing rules. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It's kind of above and beyond what you'd even see probably at a grocery store,” said Carle Brinkman, the food and farming program director at the Ecology Center. Brinkman explains that each farmer serves one customer at a time, and a designated person handles payment away from the produce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136585\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg\" alt=\"Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers are also asked to go into vendor areas one at a time and line up six feet apart as they wait to pay. “We're marking out those six-feet-apart spaces with either chalk or tape or cones to ensure the social distancing,” she says, adding that enforcing social distancing has proven to be the most challenging aspect so far. Ecology Center is also waiving all penalties for vendors who call in sick for the duration of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://cuesa.org/article/cuesa%E2%80%99s-guide-farmers-market-food-pickup-and-delivery\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA\u003c/a>, whose San Francisco Ferry Plaza Farmers Market remains open, is taking similar public health precautions. (CUESA’s Jack London Square Farmers Market is currently on hold through May 1o, and their Mission Community Market returns from winter hiatus on April 9.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our priority is really to make sure that our community is well fed,” says Brie Mazurek, the communications director at CUESA. “There's so much amazing produce in California, so many family farms. We don't want to see any produce sitting in the fields right now when there are hungry people who need to eat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mazurek noted that open-air farmers markets can easily adapt to social distance-friendly layouts. “There's a lot more room to walk around and maneuver and create space. Especially as some of our vendors have had to opt out,” she says. “It's also just a much shorter supply chain for people. In terms of how this food is getting from the field to the market. There are fewer hands handling it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though restaurant accounts have significantly dwindled, CUESA, Ecology Center and other farmers markets are sorting out how to effectively and safely get fresh produce and pantry items to the surge of people who are cooking at home. “Farmers markets and small and midsize farmers that sell there are poised for resiliency in that they can potentially pivot more quickly to a different business model,” says Brinkman. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The one thing that they're not set up for in terms of resiliency is federal funding,” she continues. “They're often forgotten because they're a smaller size slice of the pie.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136583\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg\" alt=\"Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted.\" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On a local level, Ecology Center, a leading member of the California Alliance of Farmers Markets, is advocating that local officials keep farmers markets open as an essential service across California counties that have invoked stricter measures than the state. Farmers markets in Pleasanton and the Peninsula in the \u003ca href=\"https://pcfma.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Coast Farmers Market Association\u003c/a> network have temporarily closed, for instance, while others in the South Bay recently reopened after a short hiatus. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They're essential for the livelihood of farmers and really essential healthy food access points for the community,” explains Brinkman, emphasizing that CalFresh (formerly known as food stamps) customers rely on farmers markets for fresh produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Federal efforts are also underway by the \u003c/span>\u003ca href=\"https://farmersmarketcoalition.org/farmers-markets-covid19/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Farmers Market Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a national group that advocated that federal dollars from the stimulus package go to small and mid-sized farmers. The $2 trillion dollar bill, which the president signed into law, has \u003ca href=\"https://www.nytimes.com/2020/03/27/us/politics/coronavirus-stimulus-bill-farmers.html\" target=\"_blank\" rel=\"noopener noreferrer\">$9.5 billion set aside\u003c/a> for “agricultural producers impacted by coronavirus, including producers of specialty crops, producers that supply local food systems, including farmers markets, restaurants, and schools, and livestock producers, including dairy producers.” Distribution of those funds remains to be seen. \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> “In this time of crisis, maintaining local food systems and ensuring that small and midsize farmers can be viable, and remain, and aren't bought up, feels absolutely essential to the long term health and wellbeing of the Bay Area, the state and the country,” Brinkman says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at Happy Acre Farm, Sylvester and her husband are preparing to plant squashes, melons, early girl tomatoes for a summer harvest enough for at least 50 weekly CSA boxes. “We're hoping that this spike in interest and demand for regional food sourced straight from the grower isn’t a one time emergency purchase. We're going to plant for it like it's the new normal,” she shares. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“As awful as this entire thing has been to watch, watching the resilience of the farmers and their creativity has been really remarkable.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "CUESA Throws Harvest Festival to Celebrate Jack London Square Farmers Market",
"title": "CUESA Throws Harvest Festival to Celebrate Jack London Square Farmers Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sorry, Oaklanders: CUESA Executive Director Marcy Coburn can't promise to give Jack London Square its very own \u003ca href=\"http://www.cuesa.org/article/your-goatchella-survival-guide\" target=\"_blank\">Goatchella\u003c/a>. But there are plenty other positive developments on offer now that \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> (Center for Urban Education about Sustainable Agriculture) has taken over the management of Jack London Square's weekly farmers' market, held year-round on Sundays from 9AM to 2PM. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1020x1531.png\" alt=\"Join CUESA for the Jack London Square Harvest Festival this Saturday\" width=\"175\" class=\"alignright size-large wp-image-112996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1020x1531.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-160x240.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-800x1201.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-768x1153.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1180x1771.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-960x1441.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-240x360.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-375x563.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-520x781.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical.png 1201w\" sizes=\"(max-width: 1020px) 100vw, 1020px\">\u003c/p>\n\u003cp>This Sunday, Oct. 30, CUESA is throwing a free \u003ca href=\"http://www.cuesa.org/event/2016/jack-london-square-farmers-market-harvest-festival\" target=\"_blank\">Harvest Festival\u003c/a>, rain or shine, to celebrate the seasonal bounty of the market's 40-plus vendors. It will be a pumpkin-filled debutante party trumpeting the market's new management to those in the neighborhood who may not have noticed, and to encourage East Bay denizens from all over to make the waterside trek to check it out. \u003c/p>\n\u003cfigure id=\"attachment_112998\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin_sugar_pie.jpg\" alt=\"Sugar Pie pumpkins, great for pie-making, on display for the Harvest Festival.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-112998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sugar Pie pumpkins, great for pie-making, on display for the Harvest Festival. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Harvest Festival--which will happen even if umbrellas are necessary--has lots of kid-friendly things, from mini-pumpkin decorating to DIY apple cider pressing and seed ball making. There's even a \u003ca href=\"http://www.cuesa.org/event/2016/fall-pie-contest-cuesas-jack-london-square-farmers-market\" target=\"_blank\">pie contest\u003c/a> judged by the likes of Mani Niall, chef-owner of Sweet Bar Bakery, Margo True, food editor of Sunset magazine, and Meg Ray, owner of Miette, among others. \u003c/p>\n\u003cfigure id=\"attachment_113000\" class=\"wp-caption aligncenter\" style=\"max-width: 1118px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/two-pies.png\" alt=\"Enter your best homemade pie in the Harvest Festival pie contest.\" width=\"1118\" height=\"745\" class=\"size-full wp-image-113000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies.png 1118w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-960x640.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-240x160.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-375x250.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-520x347.png 520w\" sizes=\"(max-width: 1118px) 100vw, 1118px\">\u003cfigcaption class=\"wp-caption-text\">Enter your best homemade pie in the Harvest Festival pie contest. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, we caught up with Coburn to find out what CUESA is bringing to the market, now that they've been in charge since May 2016. Previously, the market had been run by the \u003ca href=\"http://www.pcfma.org/\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>, which runs over 60 markets around the Bay Area. But when ownership of the Jack London Square development \u003ca href=\"http://www.mercurynews.com/2016/03/11/jack-london-square-in-downtown-oakland-is-sold/\" target=\"_blank\">changed hands this year\u003c/a>, there was a mutual reaching out between the CIM Group, the new owners, and the staff at CUESA, to discuss a partnership.\u003c/p>\n\u003cfigure id=\"attachment_113064\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1020x1360.jpg\" alt=\"CUESA Executive Director Marcy Coburn\" width=\"300\" class=\"size-large wp-image-113064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-520x693.jpg 520w\" sizes=\"(max-width: 1020px) 100vw, 1020px\">\u003cfigcaption class=\"wp-caption-text\">CUESA Executive Director Marcy Coburn \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For CUESA, it was a strategic step, part of a long-range plan of slow but thoughtful growth beyond the Ferry Plaza Farmers Market, the widely renowned market that has drawn locals and tourists alike to the eastern edge of the City since 1993. The Jack London Square farmers market has an even longer history--a farmers market has been in operation there for 28 years, but it remains a much lesser known market than, say, the Temescal, Grand Lake, or Old Oakland markets, which collectively draw the largest Oakland crowds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot of our staff live in Oakland,\" said Coburn, herself an Oakland homeowner, who previously worked in Jack London Square as the executive director of the \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> and the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>. A lot of chefs who cook in San Francisco also live across the Bay, she noted, and a lot of San Francisco restauranteurs are expanding into Oakland. \"We're bringing our operational expertise\"--the Ferry Plaza market is routinely mentioned in top-ten lists of the country's best farmers markets--as well as a highly hands-on staff and a dedicated crew of longtime volunteers.\u003c/p>\n\u003cp>\"We have the staff resources for really fun events, we have great relationships with chefs, and we have a reputation for bringing in really great farms,\" Coburn said. With only 2 markets to run, they'll have four to six people on site at the Jack London Square market every week to help with both customer and vendor concerns. \u003c/p>\n\u003cfigure id=\"attachment_113006\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam.jpg\" alt=\"A rainbow of cauliflower for sale at the market.\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">A rainbow of cauliflower for sale at the market. \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of CUESA's mission is working closely with local farms and farmers, and to that end, they frequently talk sales figures, offer booth advice, and try to connect farmers with local chefs. They host an annual mandatory sellers' meeting, to explain any state or city-mandated changes in agricultural policy, permits, or politics. They send out a monthly newsletter to both sellers and chefs, promoting upcoming demos and highlighting what's in season, as well as anything unique a particular farmer might have to offer. \u003c/p>\n\u003cfigure id=\"attachment_113007\" class=\"wp-caption aligncenter\" style=\"max-width: 2896px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsm_crowd.jpg\" alt=\"Musicians play for customers at the market.\" width=\"2896\" height=\"1944\" class=\"size-full wp-image-113007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd.jpg 2896w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-960x644.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-520x349.jpg 520w\" sizes=\"(max-width: 2896px) 100vw, 2896px\">\u003cfigcaption class=\"wp-caption-text\">Musicians play for customers at the market.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're not looking to reproduce what we have in San Francisco,\" Coburn said. \"We built our market in San Francisco around 22 years of community needs and feedback. \"She is looking forward to finding out what the surrounding Oakland communities want from this market. It's an evolving neighborhood, criss-crossed with rail lines, with old factories next to sleek live-work lofts, the headquarters of \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle Coffee\u003c/a> and \u003ca href=\"http://www.belcampo.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> just a couple blocks from Franklin Street's \u003ca href=\"https://oaklandnorth.net/2013/04/26/oakland-at-work-wholesale-produce-at-jack-london-square/\">wholesale produce markets.\u003c/a> So far, CUESA has extended the contracts of all the sellers currently at the market through the end of the year, and hopes to retain as many as it can in 2017, while also making room for new farms to join as needed.\u003c/p>\n\u003cfigure id=\"attachment_113003\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam.jpg\" alt=\"CUESA Farmers Market Info booth\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">CUESA Farmers Market Info booth \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What about affordability? While it's the rare farmer indeed who does more than break even selling kale and peppers, Ferry Plaza has long had the reputation as a pricy market, someplace that can feel more like a check-off for a visiting foodie's bucket list (or a chance to Instagram that porchetta sandwich) than a place for locals to stock up on carrots or tomatoes. Coburn is quick to point out that the farmers, not CUESA, set their own prices. However, she also notes that right now, the prices at Jack London are definitely lower over all than those in San Francisco, and the market is rarely crowded, which might come as a surprise to those who only know the waterfront setting from the jam-packed Eat Real Festival. \u003c/p>\n\u003cfigure id=\"attachment_113002\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam.jpg\" alt=\"Plenty of room to shop and stroll at the market.\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Plenty of room to shop and stroll at the market. \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think people who haven't been here before might be pleasantly surprised at how beautiful Jack London Square is. There are views of SF, Alameda, the Port of Oakland. There are lots of family activities, there's lots of room and parking, you can be here, walk around without it feeling super-crowded,\" like some of the city's other markets, squeezed into city streets and parking lots. \"You can kayak nearby, rent a bike, go beer- or wine-tasting,\" said Coburn. \"This is our community, our workplace, our home. We want to bring CUESA into that, and reach out to local chefs and cooks to encourage them to shop here.\"\u003c/p>\n\u003cp>And who knows? Come next April, there might just be a herd of adorable four-footed friends ready for petting on this side of the Bay. Surely the \u003ca href=\"https://www.youtube.com/watch?v=9XxHxuM9ECU\">Berkeley Lab\u003c/a> could spare a few?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets/jack-london-square-farmers-market\" target=\"_blank\">\u003cstrong>Jack London Square Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n472 Water St [\u003ca href=\"https://goo.gl/maps/wDqzjJWeoRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (415) 291-3276\u003cbr>\nHours: Sun 9am-2pm (year round)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/jacklondonsqfm/\" target=\"_blank\">Jack London Square Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacklondonsqfm/\" target=\"_blank\">JackLondonSqFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/jacklondonsqfm\" target=\"blank\">JackLondonSqFM\u003c/a>\u003c/p>\n\n",
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"excerpt": "This Sunday, Oct. 30, CUESA is throwing a free Harvest Festival, rain or shine, to celebrate the seasonal bounty of the market’s 40-plus vendors. ",
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"description": "This Sunday, Oct. 30, CUESA is throwing a free Harvest Festival, rain or shine, to celebrate the seasonal bounty of the market’s 40-plus vendors. ",
"title": "CUESA Throws Harvest Festival to Celebrate Jack London Square Farmers Market | KQED",
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"headline": "CUESA Throws Harvest Festival to Celebrate Jack London Square Farmers Market",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sorry, Oaklanders: CUESA Executive Director Marcy Coburn can't promise to give Jack London Square its very own \u003ca href=\"http://www.cuesa.org/article/your-goatchella-survival-guide\" target=\"_blank\">Goatchella\u003c/a>. But there are plenty other positive developments on offer now that \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> (Center for Urban Education about Sustainable Agriculture) has taken over the management of Jack London Square's weekly farmers' market, held year-round on Sundays from 9AM to 2PM. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1020x1531.png\" alt=\"Join CUESA for the Jack London Square Harvest Festival this Saturday\" width=\"175\" class=\"alignright size-large wp-image-112996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1020x1531.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-160x240.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-800x1201.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-768x1153.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1180x1771.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-960x1441.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-240x360.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-375x563.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-520x781.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical.png 1201w\" sizes=\"(max-width: 1020px) 100vw, 1020px\">\u003c/p>\n\u003cp>This Sunday, Oct. 30, CUESA is throwing a free \u003ca href=\"http://www.cuesa.org/event/2016/jack-london-square-farmers-market-harvest-festival\" target=\"_blank\">Harvest Festival\u003c/a>, rain or shine, to celebrate the seasonal bounty of the market's 40-plus vendors. It will be a pumpkin-filled debutante party trumpeting the market's new management to those in the neighborhood who may not have noticed, and to encourage East Bay denizens from all over to make the waterside trek to check it out. \u003c/p>\n\u003cfigure id=\"attachment_112998\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin_sugar_pie.jpg\" alt=\"Sugar Pie pumpkins, great for pie-making, on display for the Harvest Festival.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-112998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sugar Pie pumpkins, great for pie-making, on display for the Harvest Festival. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Harvest Festival--which will happen even if umbrellas are necessary--has lots of kid-friendly things, from mini-pumpkin decorating to DIY apple cider pressing and seed ball making. There's even a \u003ca href=\"http://www.cuesa.org/event/2016/fall-pie-contest-cuesas-jack-london-square-farmers-market\" target=\"_blank\">pie contest\u003c/a> judged by the likes of Mani Niall, chef-owner of Sweet Bar Bakery, Margo True, food editor of Sunset magazine, and Meg Ray, owner of Miette, among others. \u003c/p>\n\u003cfigure id=\"attachment_113000\" class=\"wp-caption aligncenter\" style=\"max-width: 1118px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/two-pies.png\" alt=\"Enter your best homemade pie in the Harvest Festival pie contest.\" width=\"1118\" height=\"745\" class=\"size-full wp-image-113000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies.png 1118w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-960x640.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-240x160.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-375x250.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-520x347.png 520w\" sizes=\"(max-width: 1118px) 100vw, 1118px\">\u003cfigcaption class=\"wp-caption-text\">Enter your best homemade pie in the Harvest Festival pie contest. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, we caught up with Coburn to find out what CUESA is bringing to the market, now that they've been in charge since May 2016. Previously, the market had been run by the \u003ca href=\"http://www.pcfma.org/\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>, which runs over 60 markets around the Bay Area. But when ownership of the Jack London Square development \u003ca href=\"http://www.mercurynews.com/2016/03/11/jack-london-square-in-downtown-oakland-is-sold/\" target=\"_blank\">changed hands this year\u003c/a>, there was a mutual reaching out between the CIM Group, the new owners, and the staff at CUESA, to discuss a partnership.\u003c/p>\n\u003cfigure id=\"attachment_113064\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1020x1360.jpg\" alt=\"CUESA Executive Director Marcy Coburn\" width=\"300\" class=\"size-large wp-image-113064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-520x693.jpg 520w\" sizes=\"(max-width: 1020px) 100vw, 1020px\">\u003cfigcaption class=\"wp-caption-text\">CUESA Executive Director Marcy Coburn \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For CUESA, it was a strategic step, part of a long-range plan of slow but thoughtful growth beyond the Ferry Plaza Farmers Market, the widely renowned market that has drawn locals and tourists alike to the eastern edge of the City since 1993. The Jack London Square farmers market has an even longer history--a farmers market has been in operation there for 28 years, but it remains a much lesser known market than, say, the Temescal, Grand Lake, or Old Oakland markets, which collectively draw the largest Oakland crowds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot of our staff live in Oakland,\" said Coburn, herself an Oakland homeowner, who previously worked in Jack London Square as the executive director of the \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> and the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>. A lot of chefs who cook in San Francisco also live across the Bay, she noted, and a lot of San Francisco restauranteurs are expanding into Oakland. \"We're bringing our operational expertise\"--the Ferry Plaza market is routinely mentioned in top-ten lists of the country's best farmers markets--as well as a highly hands-on staff and a dedicated crew of longtime volunteers.\u003c/p>\n\u003cp>\"We have the staff resources for really fun events, we have great relationships with chefs, and we have a reputation for bringing in really great farms,\" Coburn said. With only 2 markets to run, they'll have four to six people on site at the Jack London Square market every week to help with both customer and vendor concerns. \u003c/p>\n\u003cfigure id=\"attachment_113006\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam.jpg\" alt=\"A rainbow of cauliflower for sale at the market.\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">A rainbow of cauliflower for sale at the market. \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of CUESA's mission is working closely with local farms and farmers, and to that end, they frequently talk sales figures, offer booth advice, and try to connect farmers with local chefs. They host an annual mandatory sellers' meeting, to explain any state or city-mandated changes in agricultural policy, permits, or politics. They send out a monthly newsletter to both sellers and chefs, promoting upcoming demos and highlighting what's in season, as well as anything unique a particular farmer might have to offer. \u003c/p>\n\u003cfigure id=\"attachment_113007\" class=\"wp-caption aligncenter\" style=\"max-width: 2896px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsm_crowd.jpg\" alt=\"Musicians play for customers at the market.\" width=\"2896\" height=\"1944\" class=\"size-full wp-image-113007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd.jpg 2896w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-960x644.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-520x349.jpg 520w\" sizes=\"(max-width: 2896px) 100vw, 2896px\">\u003cfigcaption class=\"wp-caption-text\">Musicians play for customers at the market.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're not looking to reproduce what we have in San Francisco,\" Coburn said. \"We built our market in San Francisco around 22 years of community needs and feedback. \"She is looking forward to finding out what the surrounding Oakland communities want from this market. It's an evolving neighborhood, criss-crossed with rail lines, with old factories next to sleek live-work lofts, the headquarters of \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle Coffee\u003c/a> and \u003ca href=\"http://www.belcampo.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> just a couple blocks from Franklin Street's \u003ca href=\"https://oaklandnorth.net/2013/04/26/oakland-at-work-wholesale-produce-at-jack-london-square/\">wholesale produce markets.\u003c/a> So far, CUESA has extended the contracts of all the sellers currently at the market through the end of the year, and hopes to retain as many as it can in 2017, while also making room for new farms to join as needed.\u003c/p>\n\u003cfigure id=\"attachment_113003\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam.jpg\" alt=\"CUESA Farmers Market Info booth\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">CUESA Farmers Market Info booth \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What about affordability? While it's the rare farmer indeed who does more than break even selling kale and peppers, Ferry Plaza has long had the reputation as a pricy market, someplace that can feel more like a check-off for a visiting foodie's bucket list (or a chance to Instagram that porchetta sandwich) than a place for locals to stock up on carrots or tomatoes. Coburn is quick to point out that the farmers, not CUESA, set their own prices. However, she also notes that right now, the prices at Jack London are definitely lower over all than those in San Francisco, and the market is rarely crowded, which might come as a surprise to those who only know the waterfront setting from the jam-packed Eat Real Festival. \u003c/p>\n\u003cfigure id=\"attachment_113002\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam.jpg\" alt=\"Plenty of room to shop and stroll at the market.\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Plenty of room to shop and stroll at the market. \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think people who haven't been here before might be pleasantly surprised at how beautiful Jack London Square is. There are views of SF, Alameda, the Port of Oakland. There are lots of family activities, there's lots of room and parking, you can be here, walk around without it feeling super-crowded,\" like some of the city's other markets, squeezed into city streets and parking lots. \"You can kayak nearby, rent a bike, go beer- or wine-tasting,\" said Coburn. \"This is our community, our workplace, our home. We want to bring CUESA into that, and reach out to local chefs and cooks to encourage them to shop here.\"\u003c/p>\n\u003cp>And who knows? Come next April, there might just be a herd of adorable four-footed friends ready for petting on this side of the Bay. Surely the \u003ca href=\"https://www.youtube.com/watch?v=9XxHxuM9ECU\">Berkeley Lab\u003c/a> could spare a few?\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.cuesa.org/markets/jack-london-square-farmers-market\" target=\"_blank\">\u003cstrong>Jack London Square Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n472 Water St [\u003ca href=\"https://goo.gl/maps/wDqzjJWeoRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (415) 291-3276\u003cbr>\nHours: Sun 9am-2pm (year round)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/jacklondonsqfm/\" target=\"_blank\">Jack London Square Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacklondonsqfm/\" target=\"_blank\">JackLondonSqFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/jacklondonsqfm\" target=\"blank\">JackLondonSqFM\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Farmers Markets in the East Bay",
"title": "Bay Area Bites Guide to Farmers Markets in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story was originally published July 15, 2016. It was updated April 28, 2017.\u003c/em>\u003c/p>\n\u003cp>With much of the local produce hitting peak form and many markets open for just a few months right now, summer is prime farmers market season. As we get to this mid-point of the summer, don't miss out on all the local food you could be stocking up on. We've rounded up, below, a few of the best farmers markets in the East Bay, but there are many more, with smaller neighborhood markets popping up nearly every day of the week. If you're looking for other options, check the \u003ca href=\"http://www.pcfma.org/visit/markets\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>, \u003ca href=\"http://www.cafarmersmkts.com/#home\" target=\"_blank\">California Farmers Market Association\u003c/a>, or \u003ca href=\"http://uvfm.org\" target=\"_blank\">the Urban Village Farmers Market Association\u003c/a>. \u003c/p>\n\u003ch3>Alameda\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.org\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>\u003c/strong>\u003cbr>\nThe Pacific Coast Farmers Market Association runs over 60 certified farmers markets around the Bay Area, a number which are on our list here. The organization started in 1988 with a market in Emeryville, and does a number of education and chef events at its markets. The Alameda market has a wide selection of organic produce and fruit.\u003cbr>\nPh: (925) 825-9090\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AlamedaFarmersMarket/\" target=\"_blank\">Alameda Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PacCoastFarmers\" target=\"_blank\">@PacCoastFarmers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pcfma/\" target=\"_blank\">PCFA\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nTuesday & Saturday:\u003cbr>\nWebster Street and Haight Avenue [\u003ca href=\"https://goo.gl/jzjIcV\" target=\"_blank\">map\u003c/a>]\u003cbr>\n9am-1pm, year-round\u003c/p>\n\u003cfigure id=\"attachment_110724\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/alameda-fm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/alameda-fm.jpg\" alt=\"A farmer cutting up artichoke at the Alameda Farmers Market.\" width=\"1000\" height=\"681\" class=\"size-full wp-image-110724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm-768x523.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm-960x654.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer cutting up artichoke at the Alameda Farmers Market. \u003ccite>(Alameda Farmers Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Berkeley\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Ecology Center Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nStarted in 1987, the Ecology Center's farmers markets have a strong emphasis on advocating for sustainable food systems and organic standards. The market is a mix of local produce, dairies, and bakeries, as well as activists' booths and artists. It's been voted one of the Bay Area's best farmers markets in variety of publications.\u003cbr>\nPh: (510) 548-3333\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ecbfm\" target=\"_blank\">@ecbfm\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nTuesday:\u003cbr>\nAdeline and 63rd Streets [\u003ca href=\"https://goo.gl/6rG9hM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n2-6:30pm, year-round\u003cbr>\nThursday:\u003cbr>\nShattuck Avenue and Rose Street [\u003ca href=\"https://goo.gl/lsyPsj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3-7pm, year-round\u003cbr>\nSaturday:\u003cbr>\nCenter Street, between MLK and Milvia [\u003ca href=\"https://goo.gl/b1T03n\" target=\"_blank\">map\u003c/a>]\u003cbr>\n10am-3pm, year-round\u003c/p>\n\u003ch3>Castro Valley\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://uvfm.org/castro-valley-saturdays/\" target=\"_blank\">Urban Village Farmers Market Association - Castro Valley\u003c/a>\u003c/strong>\u003cbr>\nOnce seasonal, the Castro Valley Farmers Market became year-round in 2013, after bringing in more food trucks and prepared foods, like the popular pot pie and popcorn. There are about 40-50 vendors on any given week now, but that's about to double in May. The market includes sustainable fish and eggs in addition to produce and baked goods.\u003cbr>\nPh: (510) 745-7100\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/castrovalleyfarmersmarket/\" target=\"_blank\">Castro Valley Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/UrbanVillageFM\" target=\"_blank\">@UrbanVillageFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/urbanvillage/\" target=\"_blank\">UrbanVillage\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nSaturday:\u003cbr>\nRedwood Road and Norbridge Avenue (Castro Valley BART station) [\u003ca href=\"https://goo.gl/Ja9X3s\" target=\"_blank\">map\u003c/a>]\u003cbr>\n10am-2pm, year-round\u003c/p>\n\u003cfigure id=\"attachment_110751\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n.jpg\" alt=\"Smit Orchards at the Castro Valley Farmers Market\" width=\"960\" height=\"960\" class=\"size-full wp-image-110751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-128x128.jpg 128w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smit Orchards at the Castro Valley Farmers Market \u003ccite>(Castro Valley Farmers Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Concord\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.org\" target=\"_blank\">Pacific Coast Farmers Market Association - Concord\u003c/a>\u003c/strong>\u003cbr>\nPacific Coast Farmers Market Association runs the year-round Tuesday market, as well as a seasonal Thursday night market. Thursday nights are known for the city's \u003ca href=\"http://www.cityofconcord.org/pdf/recreation/music.pdf\" target=\"_blank\">Music & Market series of live concerts\u003c/a>, which people typically bring blankets and chairs to, while Tuesdays' markets are smaller affairs focused primarily on the vendors. The high-quality produce stalls are spaced around the edge of the park, creating a town square feel, with hot food and specialty items mixed in.\u003cbr>\nPh: (925) 825-9090\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ConcordFarmersMarket/\" target=\"_blank\">Concord Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PacCoastFarmers\" target=\"_blank\">@PacCoastFarmers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pcfma/\" target=\"_blank\">PCFA\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nTuesday & Thursday:\u003cbr>\nTodos Santos Plaza [\u003ca href=\"https://goo.gl/QHK8MO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nTues, 10am-2pm, year-round\u003cbr>\nThurs, 4-8pm, April 20-Oct.26\u003c/p>\n\u003ch3>Emeryville\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.org\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>\u003c/strong>\u003cbr>\nAnother of the Pacific Coast Farmers Market Association's markets, the Emeryville market is new and seasonal. Although it has a slightly smaller selection of vendors, the market has teamed up with local artists to also offer arts and crafts.\u003cbr>\nPh: (925) 825-9090\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PCFMA/\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PacCoastFarmers\" target=\"_blank\">@PacCoastFarmers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pcfma/\" target=\"_blank\">PCFA\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nSaturday:\u003cbr>\n5616 Bay St. (at the Bay Street Emeryville Shopping Center) [\u003ca href=\"https://goo.gl/iJCmhV\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3-7pm, April 15-Sept. 30\u003c/p>\n\u003cfigure id=\"attachment_110744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/grand-lake-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/grand-lake-market.jpg\" alt=\"Chris Hay, of Say Hay Farms, at the Grand Lake Market in Oakland.\" width=\"1024\" height=\"684\" class=\"size-full wp-image-110744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market-960x641.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Hay, of Say Hay Farms, at the Grand Lake Market in Oakland. \u003ccite>(Grand Lake Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Oakland\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.org\" target=\"_blank\">Pacific Coast Farmers Market Association - Ordway\u003c/a>\u003c/strong>\u003cbr>\nFormerly known as the Ordway Organic Market, this market is now run by the Pacific Coast Farmers Market Association. Though small and seasonal, the market's produce is all organic and the farmers are certified. There is also bread and cheese vendors, and across the street is a food truck park that operates at the same time.\u003cbr>\nPh: (925) 825-9090\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OrdwayFarmersMarket/\" target=\"_blank\">Uptown Oakland Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PacCoastFarmers\" target=\"_blank\">@PacCoastFarmers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pcfma/\" target=\"_blank\">PCFA\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nWednesday:\u003cbr>\n1 Kaiser Plaza [\u003ca href=\"https://goo.gl/Da9pHC\" target=\"_blank\">map\u003c/a>]\u003cbr>\n10am-2pm, May 10-Nov. 8\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://uvfm.org/old-oakland-fridays\" target=\"_blank\">Urban Village Farmers Market Association - Old Oakland Market\u003c/a>\u003c/strong>\u003cbr>\nAlmost 20 years old, the Old Oakland market is considered one of the best and biggest in the East Bay, with a diverse selection of vendors, live music, and some hot food stands. Sponsored by the city, the market is run but the Urban Village Farmers Market Association. There is also a chef's market program if you need to buy in bulk.\u003cbr>\nPh: (510) 745-7100\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UrbanVillageOnFB/\" target=\"_blank\">Urban Village Farmers Market Association\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/UrbanVillageFM\" target=\"_blank\">@UrbanVillageFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/urbanvillage/\" target=\"_blank\">UrbanVillage\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nFriday:\u003cbr>\n9th Street and Broadway [\u003ca href=\"https://goo.gl/QfjvjU\" target=\"_blank\">map\u003c/a>]\u003cbr>\n8am-2pm, year-round\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.agriculturalinstitute.org/directory/listing-details/grand-lake-oakland\" target=\"_blank\">Agricultural Institute of Marin - Grand Lake Market\u003c/a>\u003c/strong>\u003cbr>\nThe Grand Lake Market, at Splash Pad Park, is popular for its nearly 100 vendors -- including dairies, meats, produce, breads, coffee, and prepared foods. There's also live music and artists' booths. It's operated by the Agricultural Institute of Marin, which has won a number of awards for its markets and certifies its vendors.\u003cbr>\nPh: (415) 472-6100\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket/\" target=\"_blank\">Grand Lake Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatLocal101\" target=\"_blank\">@EatLocal101\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/grandlakemarket/\" target=\"_blank\">GrandLakeMarket\u003c/a>\u003cbr>\nSaturday:\u003cbr>\nLake Park and Grand Avenues (Splash Pad Park) [\u003ca href=\"https://goo.gl/DRrDoB\" target=\"_blank\">map\u003c/a>]\u003cbr>\n9am-2pm, year-round\u003c/p>\n\u003cfigure id=\"attachment_110742\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/grand-lake-market2.jpg\" alt=\"Grand Lake Market in Oakland features dozens of local vendors.\" width=\"1024\" height=\"684\" class=\"size-full wp-image-110742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2-960x641.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Grand Lake Market in Oakland features dozens of local vendors. \u003ccite>(Grand Lake Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cuesa.org/markets/jack-london-square-farmers-market\" target=\"_blank\">CUESA - Jack London Square Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nIn 2016, CUESA (which operates the popular farmers market at the San Francisco Ferry Building) took over the Jack London Square Market. Along with many of the original vendors, the market features ready-to-go and prepared foods as well as educational and chef events. There are also a number of restaurants in Jack London Square.\u003cbr>\nPh: (415) 291-3276\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/jacklondonsqfm\" target=\"_blank\">CUESA's Jack London Square Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacklondonsqfm/\" target=\"_blank\">@JackLondonSqFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/jacklondonsqfm/\" target=\"_blank\">jacklondonsqfm\u003c/a>\u003cbr>\nSunday:\u003cbr>\nWebster Street and Embarcadero in Palm Plaza (Jack London Square) [\u003ca href=\"https://goo.gl/XmUTkL\" target=\"_blank\">map\u003c/a>]\u003cbr>\n10am-3pm, year-round\u003c/p>\n\u003cfigure id=\"attachment_119604\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam.jpg\" alt=\"Ground Stew Farms at the Jack London Square Farmers Market\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-119604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Ground Stew Farms at the Jack London Square Farmers Market \u003ccite>(Tony Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://uvfm.org/temescal-sunday\" target=\"_blank\">Urban Village Farmers Market Association - Temescal\u003c/a>\u003c/strong>\u003cbr>\nSmaller than Urban Village Farmers Market Association's Old Oakland Market, the Temescal market still packs in plenty of organic vendors into the DMV parking lot. There is typically produce, meat, fish, nuts, and prepared foods including pizza, crepes, tacos, Thai food, Indian food and tamales. Lots of families will eat their lunch on the grassy park area and enjoy the live music. There's also free bike valet the third Sunday of every month.\u003cbr>\nPh: (510) 745-7100\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Temescal-Farmers-Market-124542950978715/\" target=\"_blank\">Temescal Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/UrbanVillageFM\" target=\"_blank\">@UrbanVillageFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/urbanvillage/\" target=\"_blank\">UrbanVillage\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nSunday:\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/Gimny6\" target=\"_blank\">map\u003c/a>]\u003cbr>\n9am-1pm, year-round\u003c/p>\n\u003ch3>Walnut Creek\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cccfm.org/farmers-market/walnut-creek/\" target=\"_blank\">Contra Costa Certified Farmers Markets\u003c/a>\u003c/strong>\u003cbr>\nContra Costa Certified Farmers Markets operates three markets, with the Walnut Creek market being the only year-round one with about 40-50 vendors varying weekly. There is typically produce, seafood, cheese, and specialty items, like vegan soaps. There are also prepared foods and fresh breads, and local bands playing.\u003cbr>\nPh: (925) 431-8361\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WalnutCreekFarmersMarket/\" target=\"_blank\">Walnut Creek Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CCCFarmersMrkts\" target=\"_blank\">@CCCFarmersMrkts\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nSunday:\u003cbr>\nLocust Street, between Cole and Lacassie Avenues [\u003ca href=\"https://goo.gl/014YKp\" target=\"_blank\">map\u003c/a>]\u003cbr>\n9am-1pm, year-round\u003c/p>\n\n",
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"excerpt": "It's peak farmers market season. Here's a guide to some (but not all) of the best markets in the East Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story was originally published July 15, 2016. It was updated April 28, 2017.\u003c/em>\u003c/p>\n\u003cp>With much of the local produce hitting peak form and many markets open for just a few months right now, summer is prime farmers market season. As we get to this mid-point of the summer, don't miss out on all the local food you could be stocking up on. We've rounded up, below, a few of the best farmers markets in the East Bay, but there are many more, with smaller neighborhood markets popping up nearly every day of the week. If you're looking for other options, check the \u003ca href=\"http://www.pcfma.org/visit/markets\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>, \u003ca href=\"http://www.cafarmersmkts.com/#home\" target=\"_blank\">California Farmers Market Association\u003c/a>, or \u003ca href=\"http://uvfm.org\" target=\"_blank\">the Urban Village Farmers Market Association\u003c/a>. \u003c/p>\n\u003ch3>Alameda\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.org\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>\u003c/strong>\u003cbr>\nThe Pacific Coast Farmers Market Association runs over 60 certified farmers markets around the Bay Area, a number which are on our list here. The organization started in 1988 with a market in Emeryville, and does a number of education and chef events at its markets. The Alameda market has a wide selection of organic produce and fruit.\u003cbr>\nPh: (925) 825-9090\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AlamedaFarmersMarket/\" target=\"_blank\">Alameda Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PacCoastFarmers\" target=\"_blank\">@PacCoastFarmers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pcfma/\" target=\"_blank\">PCFA\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nTuesday & Saturday:\u003cbr>\nWebster Street and Haight Avenue [\u003ca href=\"https://goo.gl/jzjIcV\" target=\"_blank\">map\u003c/a>]\u003cbr>\n9am-1pm, year-round\u003c/p>\n\u003cfigure id=\"attachment_110724\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/alameda-fm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/alameda-fm.jpg\" alt=\"A farmer cutting up artichoke at the Alameda Farmers Market.\" width=\"1000\" height=\"681\" class=\"size-full wp-image-110724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm-768x523.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/alameda-fm-960x654.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer cutting up artichoke at the Alameda Farmers Market. \u003ccite>(Alameda Farmers Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Berkeley\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Ecology Center Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nStarted in 1987, the Ecology Center's farmers markets have a strong emphasis on advocating for sustainable food systems and organic standards. The market is a mix of local produce, dairies, and bakeries, as well as activists' booths and artists. It's been voted one of the Bay Area's best farmers markets in variety of publications.\u003cbr>\nPh: (510) 548-3333\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ecbfm\" target=\"_blank\">@ecbfm\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nTuesday:\u003cbr>\nAdeline and 63rd Streets [\u003ca href=\"https://goo.gl/6rG9hM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n2-6:30pm, year-round\u003cbr>\nThursday:\u003cbr>\nShattuck Avenue and Rose Street [\u003ca href=\"https://goo.gl/lsyPsj\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3-7pm, year-round\u003cbr>\nSaturday:\u003cbr>\nCenter Street, between MLK and Milvia [\u003ca href=\"https://goo.gl/b1T03n\" target=\"_blank\">map\u003c/a>]\u003cbr>\n10am-3pm, year-round\u003c/p>\n\u003ch3>Castro Valley\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://uvfm.org/castro-valley-saturdays/\" target=\"_blank\">Urban Village Farmers Market Association - Castro Valley\u003c/a>\u003c/strong>\u003cbr>\nOnce seasonal, the Castro Valley Farmers Market became year-round in 2013, after bringing in more food trucks and prepared foods, like the popular pot pie and popcorn. There are about 40-50 vendors on any given week now, but that's about to double in May. The market includes sustainable fish and eggs in addition to produce and baked goods.\u003cbr>\nPh: (510) 745-7100\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/castrovalleyfarmersmarket/\" target=\"_blank\">Castro Valley Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/UrbanVillageFM\" target=\"_blank\">@UrbanVillageFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/urbanvillage/\" target=\"_blank\">UrbanVillage\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nSaturday:\u003cbr>\nRedwood Road and Norbridge Avenue (Castro Valley BART station) [\u003ca href=\"https://goo.gl/Ja9X3s\" target=\"_blank\">map\u003c/a>]\u003cbr>\n10am-2pm, year-round\u003c/p>\n\u003cfigure id=\"attachment_110751\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n.jpg\" alt=\"Smit Orchards at the Castro Valley Farmers Market\" width=\"960\" height=\"960\" class=\"size-full wp-image-110751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/12348016_525861697595060_5213140737761542663_n-128x128.jpg 128w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smit Orchards at the Castro Valley Farmers Market \u003ccite>(Castro Valley Farmers Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Concord\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.org\" target=\"_blank\">Pacific Coast Farmers Market Association - Concord\u003c/a>\u003c/strong>\u003cbr>\nPacific Coast Farmers Market Association runs the year-round Tuesday market, as well as a seasonal Thursday night market. Thursday nights are known for the city's \u003ca href=\"http://www.cityofconcord.org/pdf/recreation/music.pdf\" target=\"_blank\">Music & Market series of live concerts\u003c/a>, which people typically bring blankets and chairs to, while Tuesdays' markets are smaller affairs focused primarily on the vendors. The high-quality produce stalls are spaced around the edge of the park, creating a town square feel, with hot food and specialty items mixed in.\u003cbr>\nPh: (925) 825-9090\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ConcordFarmersMarket/\" target=\"_blank\">Concord Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PacCoastFarmers\" target=\"_blank\">@PacCoastFarmers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pcfma/\" target=\"_blank\">PCFA\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nTuesday & Thursday:\u003cbr>\nTodos Santos Plaza [\u003ca href=\"https://goo.gl/QHK8MO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nTues, 10am-2pm, year-round\u003cbr>\nThurs, 4-8pm, April 20-Oct.26\u003c/p>\n\u003ch3>Emeryville\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.org\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>\u003c/strong>\u003cbr>\nAnother of the Pacific Coast Farmers Market Association's markets, the Emeryville market is new and seasonal. Although it has a slightly smaller selection of vendors, the market has teamed up with local artists to also offer arts and crafts.\u003cbr>\nPh: (925) 825-9090\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PCFMA/\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PacCoastFarmers\" target=\"_blank\">@PacCoastFarmers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pcfma/\" target=\"_blank\">PCFA\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nSaturday:\u003cbr>\n5616 Bay St. (at the Bay Street Emeryville Shopping Center) [\u003ca href=\"https://goo.gl/iJCmhV\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3-7pm, April 15-Sept. 30\u003c/p>\n\u003cfigure id=\"attachment_110744\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/grand-lake-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/grand-lake-market.jpg\" alt=\"Chris Hay, of Say Hay Farms, at the Grand Lake Market in Oakland.\" width=\"1024\" height=\"684\" class=\"size-full wp-image-110744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market-960x641.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Hay, of Say Hay Farms, at the Grand Lake Market in Oakland. \u003ccite>(Grand Lake Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Oakland\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pcfma.org\" target=\"_blank\">Pacific Coast Farmers Market Association - Ordway\u003c/a>\u003c/strong>\u003cbr>\nFormerly known as the Ordway Organic Market, this market is now run by the Pacific Coast Farmers Market Association. Though small and seasonal, the market's produce is all organic and the farmers are certified. There is also bread and cheese vendors, and across the street is a food truck park that operates at the same time.\u003cbr>\nPh: (925) 825-9090\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OrdwayFarmersMarket/\" target=\"_blank\">Uptown Oakland Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PacCoastFarmers\" target=\"_blank\">@PacCoastFarmers\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pcfma/\" target=\"_blank\">PCFA\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nWednesday:\u003cbr>\n1 Kaiser Plaza [\u003ca href=\"https://goo.gl/Da9pHC\" target=\"_blank\">map\u003c/a>]\u003cbr>\n10am-2pm, May 10-Nov. 8\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://uvfm.org/old-oakland-fridays\" target=\"_blank\">Urban Village Farmers Market Association - Old Oakland Market\u003c/a>\u003c/strong>\u003cbr>\nAlmost 20 years old, the Old Oakland market is considered one of the best and biggest in the East Bay, with a diverse selection of vendors, live music, and some hot food stands. Sponsored by the city, the market is run but the Urban Village Farmers Market Association. There is also a chef's market program if you need to buy in bulk.\u003cbr>\nPh: (510) 745-7100\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UrbanVillageOnFB/\" target=\"_blank\">Urban Village Farmers Market Association\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/UrbanVillageFM\" target=\"_blank\">@UrbanVillageFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/urbanvillage/\" target=\"_blank\">UrbanVillage\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nFriday:\u003cbr>\n9th Street and Broadway [\u003ca href=\"https://goo.gl/QfjvjU\" target=\"_blank\">map\u003c/a>]\u003cbr>\n8am-2pm, year-round\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.agriculturalinstitute.org/directory/listing-details/grand-lake-oakland\" target=\"_blank\">Agricultural Institute of Marin - Grand Lake Market\u003c/a>\u003c/strong>\u003cbr>\nThe Grand Lake Market, at Splash Pad Park, is popular for its nearly 100 vendors -- including dairies, meats, produce, breads, coffee, and prepared foods. There's also live music and artists' booths. It's operated by the Agricultural Institute of Marin, which has won a number of awards for its markets and certifies its vendors.\u003cbr>\nPh: (415) 472-6100\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeFarmersMarket/\" target=\"_blank\">Grand Lake Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatLocal101\" target=\"_blank\">@EatLocal101\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/grandlakemarket/\" target=\"_blank\">GrandLakeMarket\u003c/a>\u003cbr>\nSaturday:\u003cbr>\nLake Park and Grand Avenues (Splash Pad Park) [\u003ca href=\"https://goo.gl/DRrDoB\" target=\"_blank\">map\u003c/a>]\u003cbr>\n9am-2pm, year-round\u003c/p>\n\u003cfigure id=\"attachment_110742\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/grand-lake-market2.jpg\" alt=\"Grand Lake Market in Oakland features dozens of local vendors.\" width=\"1024\" height=\"684\" class=\"size-full wp-image-110742\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/grand-lake-market2-960x641.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Grand Lake Market in Oakland features dozens of local vendors. \u003ccite>(Grand Lake Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cuesa.org/markets/jack-london-square-farmers-market\" target=\"_blank\">CUESA - Jack London Square Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nIn 2016, CUESA (which operates the popular farmers market at the San Francisco Ferry Building) took over the Jack London Square Market. Along with many of the original vendors, the market features ready-to-go and prepared foods as well as educational and chef events. There are also a number of restaurants in Jack London Square.\u003cbr>\nPh: (415) 291-3276\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/jacklondonsqfm\" target=\"_blank\">CUESA's Jack London Square Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacklondonsqfm/\" target=\"_blank\">@JackLondonSqFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/jacklondonsqfm/\" target=\"_blank\">jacklondonsqfm\u003c/a>\u003cbr>\nSunday:\u003cbr>\nWebster Street and Embarcadero in Palm Plaza (Jack London Square) [\u003ca href=\"https://goo.gl/XmUTkL\" target=\"_blank\">map\u003c/a>]\u003cbr>\n10am-3pm, year-round\u003c/p>\n\u003cfigure id=\"attachment_119604\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam.jpg\" alt=\"Ground Stew Farms at the Jack London Square Farmers Market\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-119604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/cuesa_jlsfm_groundstew_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Ground Stew Farms at the Jack London Square Farmers Market \u003ccite>(Tony Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://uvfm.org/temescal-sunday\" target=\"_blank\">Urban Village Farmers Market Association - Temescal\u003c/a>\u003c/strong>\u003cbr>\nSmaller than Urban Village Farmers Market Association's Old Oakland Market, the Temescal market still packs in plenty of organic vendors into the DMV parking lot. There is typically produce, meat, fish, nuts, and prepared foods including pizza, crepes, tacos, Thai food, Indian food and tamales. Lots of families will eat their lunch on the grassy park area and enjoy the live music. There's also free bike valet the third Sunday of every month.\u003cbr>\nPh: (510) 745-7100\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Temescal-Farmers-Market-124542950978715/\" target=\"_blank\">Temescal Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/UrbanVillageFM\" target=\"_blank\">@UrbanVillageFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/urbanvillage/\" target=\"_blank\">UrbanVillage\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nSunday:\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/Gimny6\" target=\"_blank\">map\u003c/a>]\u003cbr>\n9am-1pm, year-round\u003c/p>\n\u003ch3>Walnut Creek\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cccfm.org/farmers-market/walnut-creek/\" target=\"_blank\">Contra Costa Certified Farmers Markets\u003c/a>\u003c/strong>\u003cbr>\nContra Costa Certified Farmers Markets operates three markets, with the Walnut Creek market being the only year-round one with about 40-50 vendors varying weekly. There is typically produce, seafood, cheese, and specialty items, like vegan soaps. There are also prepared foods and fresh breads, and local bands playing.\u003cbr>\nPh: (925) 431-8361\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WalnutCreekFarmersMarket/\" target=\"_blank\">Walnut Creek Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CCCFarmersMrkts\" target=\"_blank\">@CCCFarmersMrkts\u003c/a>\u003cbr>\nEBT: Yes\u003cbr>\nSunday:\u003cbr>\nLocust Street, between Cole and Lacassie Avenues [\u003ca href=\"https://goo.gl/014YKp\" target=\"_blank\">map\u003c/a>]\u003cbr>\n9am-1pm, year-round\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Farmers Markets in the North Bay",
"title": "Bay Area Bites Guide to 10 Farmers Markets in the North Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This story originally ran on July 26, 2015. It was updated April 28, 2017.\u003c/em>\u003c/p>\n\u003cp>It's that time of year: farmers market season. While many markets have become year-round affairs, offering local produce and baked goods all months, there's no question that in the summer the wealth of homegrown bounty overflows. With so many farms and ranches in the North Bay, the markets in Marin, Sonoma, and Napa are among the best in the Bay Area. They range from small, produce-focused set-ups to huge events attended by everyone in the community.\u003c/p>\n\u003cp>Many of the markets also accept EBT (electronic benefit transfer), California's version of food stamps. In fact, most of the markets also offer a \"market match,\" meaning that those who spend their EBT dollars on fresh produce or meats will get extra money to spend while there.\u003c/p>\n\u003cp>Looking to shop fresh and local? It doesn't get more local, fresh, or tasty than many of these markets. Start with these, some of our favorites in the North Bay: from the small jewel in Healdsburg to the third-biggest market in the state right in San Rafael. If we missed your favorite on the north side of the Golden Gate, just let us know in the comments. \u003c/p>\n\u003ch3>MARIN\u003c/h3>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98488,98487,98486,98485,98489,98490\"]\u003c/p>\n\u003cp>\u003cstrong>The Point Reyes Farmers Market \u003c/strong>holds the title of being the first 100% certified organic farmers market in the Bay Area. Although it's fairly small, with just 22 vendors and only a handful of produce stalls, the quality is top-notch. That shouldn't come as much surprise, since Point Reyes itself is situated in the heartland of Marin farms. Along with produce, the market is home to a number of local merchants, who sell bread, flowers, and even animal hides. While the market is primarily focused on food, and often merges with the foods on sale inside Toby's Feed Barn, there are also kids programs in the garden, book giveaways once per month, and music for the adults. At 11 a.m., local chefs do demonstrations using food from the market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pointreyesfarmersmarket.org/\" target=\"_blank\">Point Reyes Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nToby's Feed Barn parking lot [\u003ca href=\"http://goo.gl/KnSxha\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n11250 CA-1\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nHours: Saturday, 9 a.m.-1 p.m. in summer, starting in June\u003cbr>\nNumber of vendors: 22 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pointreyesfarmersmarket\" target=\"_blank\">Point Reyes Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prfm\" target=\"_blank\">@prfm\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ptreyesfm/\" target=\"_blank\">ptreyesfm\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98343,98349,98344,98345,98346,98347,98348\"]\u003c/p>\n\u003cp>Started over 30 years ago, the \u003cstrong>Marin Farmers Market\u003c/strong> is now the third biggest farmers market in the state. Held in the parking lot behind the Civic Center in San Rafael, the market is so popular that Marin County voted to approve a permanent home for the farmers to sell their wares on a rotating basis. (Funds still have to be raised for the new home to be completed next year.) While the Agricultural Institute of Marin (AIM) runs both a Thursday and Sunday morning market at the Civic Center, it's the weekend event that draws the massive crowds. Of the 240 vendors, over half are agricultural, but there are also craft tents as you enter by the kids area and prepared food tents/trucks -- a sandwich from \u003ca href=\"https://www.facebook.com/thefarmerswifesonoma\" target=\"_blank\">The Farmer's Wife\u003c/a> will fuel your shopping. About 50% of the agricultural vendors are certified organic, according to AIM, and most are from the Marin-Napa-Sonoma area. The Institute also began running an audit program, where it verifies that everything each farmer says they grow, they actually grow. While the specific make-up of the market varies with the seasons and weekends, you can always find top-quality produce, meat, cheese, and interesting prepared foods, like baked goods, olive oils, and honey.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://agriculturalinstitute.org/directory/listing-details/sunday-san-rafael-market/\" target=\"_blank\">Marin Sunday Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot behind the San Rafael Civic Center [\u003ca href=\"http://goo.gl/UQCyJ0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCivic Center Dr, San Rafael, CA 94903\u003cbr>\nHours: Sunday, 8 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: Around 240\u003cbr>\nEBT: Yes, market match - spend $20 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinFarmersMarkets\" target=\"_blank\">Marin Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatlocal101\" target=\"_blank\">@EatLocal101\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/aim_farmers_markets/\" target=\"_blank\">AIM_farmers_markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98503,98493,98492,98494,98495,98496,98497,98498,98499,98500,98501,98502\"]\u003c/p>\n\u003cp>Across from the Golden Gate Ferry terminal in Larkspur, the \u003cstrong>Marin Country Mart Farmers Market\u003c/strong> runs every Saturday in the shopping center's parking lot. Though it briefly went on hiatus when the shopping center changed ownership in the late-2000s, the market has grown to include a number of organic and sustainable produce vendors. It also has baked goods, like the breads from Rustic Bakery, which has a store location inside the shopping center, and prepared items like donuts and sandwiches. The popular \u003ca href=\"http://www.sanfranciscocrabshipping.com/\" target=\"_blank\">Santa Rosa Seafood\u003c/a> may be the most-visited stall; it typically has a line around its tent. If it hasn't sold out by the time you get there, try their smoked salmon. Many families choose to make the market a weekend activity with music time for the kids and food to stock up on for the adults.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://marincountrymart.com/farmers-market\" target=\"_blank\">Marin Country Mart Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Marin Country Mart [\u003ca href=\"http://goo.gl/tjYtJL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2257 Larkspur Landing Cir\u003cbr>\nLarkspur, CA 94939\u003cbr>\nHours: Saturday, 9 a.m.-2 p.m. year-round\u003cbr>\nNumber of vendors: About 25\u003cbr>\nEBT: No\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinCountryMartFarmersMarket\" target=\"_blank\">Marin Country Mart Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcmfarmermarket\" target=\"_blank\">@MCMFarmerMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/farmersmarketmcm/\" target=\"_blank\">farmersmarketmcm\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98504,98506,98507,98509,98508,98505\"]\u003c/p>\n\u003cp>Under the giant redwood trees in Bolinas Park, the \u003cstrong>Fairfax Community Farmers Market\u003c/strong> is truly a community gathering spot in the summer. While the market is relatively small, much of the town comes out to enjoy the music and have dinner from one of the food tents. Lagunitas Brewing Company also offers a beer tasting, so you can make a night of it. Some chairs and small tables are provided, but you can also bring your own blanket. Oh, and while you're enjoying your evening, you might as well buy some food from local farmers too. A handful of local organic produce vendors sell their wares. There's also a range of bakery items, including gluten-free cookies and brownies. Or, you can check out the geologist's booth for some precious stones and gems.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#fairfax\" target=\"_blank\">Fairfax Community Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nBolinas Park [\u003ca href=\"https://goo.gl/iR0wC4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n124 Bolinas Road Fairfax, CA 94930\u003cbr>\nHours: Wednesdays, 4 p.m.-8 p.m. May 2-Sept. 27\u003cbr>\nNumber of vendors: 40, with about 25 any given week\u003cbr>\nEBT: Yes, market match - spend $10 and get $10\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FairfaxCommunityFarmersMarket\" target=\"_blank\">Fairfax Community Farmers Markets\u003c/a>\u003c/p>\n\u003ch3>SONOMA\u003c/h3>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98546,98544,98547,98545,98543,98542\"]\u003c/p>\n\u003cp>With a number of local chefs that stop by and high-quality produce, the \u003cstrong>Healdsburg Farmers Market\u003c/strong> has gotten a reputation for being a hidden gem. It started with just a handful of local farmers selling their products 37 years ago, but has grown and has been in its current form for the last decade. The Wednesday evening market takes place at the parking lot on North Street, between Grove and Foss Streets, with the Saturday morning market across the street. Even after all these years, the focus is still on the farmers and the produce. The market doesn't have much in terms of the ancillary bells and whistles that some of the more festival-like markets boast. In fact, the organization's bylaws allow it to have only five non-food or non-agriculture booths out of its 60 vendors. Those five currently include ceramics and salvaged wood pieces. While only about four of the vendors are certified organic, nearly all of them come from within a 10-mile radius of the market. This is as local as it gets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.healdsburgfarmersmarket.org/\" target=\"_blank\">Healdsburg Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nSaturday market takes place at the corner of North and Vine, the Wednesday markets are across the street [\u003ca href=\"http://goo.gl/nG92br\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nVine St & W North St, Healdsburg, CA 95448\u003cbr>\nHours: Saturday, 8:30 a.m.-noon May-November; Wednesday, 4-7 p.m. June-October\u003cbr>\nNumber of vendors: 60 vendors\u003cbr>\nEBT: Yes, market match - up to $20\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HealdsburgFarmMarket?ref=hl\" target=\"_blank\">Healdsburg Farmers Markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98552,98551,98549,98550\"]\u003c/p>\n\u003cp>Until it moved to the Wells Fargo Center for the Arts a few years ago, the \u003cstrong>Santa Rosa Original Certified Farmers Market\u003c/strong> took place weekly at the Veterans Building for over 40 years. Another market, the \u003ca href=\"http://www.wednesdaynightmarket.org/\" target=\"_blank\">Santa Rosa Wednesday Night Market\u003c/a>, offers more of a summer community event as an alternative to the morning farmers markets at Wells Fargo. The year-round market at the Wells Fargo Center has about 70 vendors, depending on the seasons, and about half of those are agricultural vendors. Since the market has been around for so long, most of the vendors have been there for years. Even the newest sellers have been at the Santa Rosa market for about three years. Some of the stone fruits come from as far away as Modesto -- they simply don't grow up here -- but the majority of produce is from Sonoma County. And you can be sure as soon as crowd favorites, like strawberries or avocados, come in season, they disappear.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thesantarosafarmersmarket.com/\" target=\"_blank\">Santa Rosa Original Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Wells Fargo Center for the Arts [\u003ca href=\"https://goo.gl/P7xruY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n50 Mark West Springs Rd\u003cbr>\nSanta Rosa, CA 95403\u003cbr>\nHours: Wednesday and Saturday, 8:30 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: 68-75 vendors, rotating\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/santarosacommunityfarmersmarket\" target=\"_blank\">Santa Rosa Community Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SantaRosaFrmMkt\" target=\"_blank\">@SantaRosaFrmMkt\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"98519,98529,98527,98528,98526,98523,98524,98520,98525,98521,98522\"]\u003c/p>\n\u003cp>Although Petaluma has three different farmers markets, the \u003cstrong>Petaluma East-Side Farmers Market\u003c/strong> is the newest and the only year-round market in town. The community farmers market group also runs the older summer markets in Walnut Park and on Wednesday evenings in the Petaluma Theater District. But a few years ago, the city wanted to expand the number of events and opportunities on the east side of town. The East-Side Market runs in the parking lot next to a shopping center, with a handful of local Sonoma-sourced produce vendors. About one-third of those vendors are certified organic. The draw of the market includes other services and vendors like food trucks, chiropractic services, and craft items. Snack while you peruse the produce from some of the oldest farms in Sonoma.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#petaluma\" target=\"_blank\">Petaluma East-Side Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Deer Creek Village [\u003ca href=\"https://goo.gl/YVeA9G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n320 N McDowell Blvd\u003cbr>\nPetaluma, CA 94954\u003cbr>\nHours: Tuesdays, 10 a.m.-1:30 p.m. year-round\u003cbr>\nNumber of vendors: About 40 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/petalumaeastsidefarmersmarket\" target=\"_blank\">Petaluma East-Side Farmers Markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98530,98535,98533,98534,98531,98532,98537,98536,98538,98540\"]\u003c/p>\n\u003cp>For 30 years, the \u003cstrong>Sonoma Valley Certified Farmers Market\u003c/strong> has been the spot for Sonoma farmers to connect directly with the community. Years ago the Sonoma markets split and the town now has two -- one that's more of \u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">an evening festival\u003c/a> and one that's smaller and without as many frills. This is the frill-free one that's more about the fresh food. Most of the produce is from Sonoma County or nearby, including the selection from Paul's Produce and Oak Hill Farm. Some of the farms have even been coming to the market through multiple generations, as the original farmer's kids have taken over. While nearly half the vendors are agricultural, only a handful are organic. Along with selling their food here, some of them also sell to restaurants. Spring Hill, for example, sells its organic cheeses and butters to Chipotle, but you can also find many of the vendors' produce at more classic establishments. While you're there, just follow your nose to get some warm fresh bread from \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">The Bejkr\u003c/a> to go with your produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svcfm.org/\" target=\"_blank\">Sonoma Valley Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Arnold Field [\u003ca href=\"http://goo.gl/Q5MHSe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n241 West First Street, Sonoma, CA, 94999\u003cbr>\nHours: Friday, 9 a.m.-12:30 p.m. year-round\u003cbr>\nNumber of vendors: 33-36 vendors\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SVCFM/\" target=\"_blank\">Sonoma Valley Certified Farmers Markets\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98553,98556,98554,98555,98558,98560,98561,98562\"]\u003c/p>\n\u003cp>While this community event has been around for about 25 years, when the two Sonoma markets split a number of years ago, the \u003cstrong>Valley of the Moon Certified Farmers Market\u003c/strong> took over as the fun evening festival market. Located right on the plaza lawn by City Hall, the Tuesday evening market is so popular you might have to get there early to claim a good spot in the grass by the band. But it's not just food trucks and goodies for the kids. The adults will enjoy the local produce stands. About one-third of the 60 vendors are farmers and around 20% of those are certified organic. Just remember to buy your produce before you start having too much fun dancing to the top-notch entertainment or cheering on the zucchini races.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">Sonoma Valley of the Moon Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nCity Hall Plaza [\u003ca href=\"http://goo.gl/lrYLRw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNo.1 The Plaza\u003cbr>\nSonoma, CA 95476\u003cbr>\nHours: Tuesday, 5:30 p.m.-dusk May-end of September\u003cbr>\nNumber of vendors: About 55-60\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Valley-of-the-Moon-Certified-Farmers-Market/486196241421991?fref=ts\" target=\"_blank\">Valley of the Moon Certified Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vomcfm\" target=\"_blank\">@vomcfm\u003c/a>\u003c/p>\n\u003ch3>NAPA\u003c/h3>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"98512,98513,98511,98514,98517,98516,98515,98518\"]\u003c/p>\n\u003cp>For about two decades, the \u003cstrong>Napa Farmers Market\u003c/strong> has been a place for locals to sell what they grow and make. And, given the farmland in the area, you know it has to be good. The Tuesday farmers market is slightly smaller, but on Saturdays the parking lot across from the popular Oxbow Public Market is the place to be. Try the whiskey-smoked brown sugar or the Wine Country Chocolates. But don't worry: most of the food is more health-conscious than sugar and chocolate. About one-third of the vendors are farmers, selling what they themselves grow. There are only four or five certified organic produce farms, but many of the farms use a number of sustainable practices. While you walk the aisles to find exactly what you're looking for, the kids can enjoy story time at 10 a.m. and a kids' education program the first Saturday of the month. For the adults, there are also chef demonstrations on the second and fourth Saturdays.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://napafarmersmarket.org/\" target=\"_blank\">Napa Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot across from the Oxbow Public Market [\u003ca href=\"http://goo.gl/RD84tE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n610 1st St\u003cbr>\nNapa, CA 94559\u003cbr>\nHours: Tuesdays and Saturdays, 8 a.m.-12:30 p.m. April 15-Nov. 21\u003cbr>\nNumber of vendors: Over 100, with about 60-70 on Saturdays\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NapaFarmersMarket\" target=\"_blank\">Napa Farmers Markets\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/napafarmersmkt/\" target=\"_blank\">napafarmersmkt\u003c/a>\u003c/p>\n\n",
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"excerpt": "With so many local farms, the North Bay has a wealth of farmers markets. Here are some of our favorites.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This story originally ran on July 26, 2015. It was updated April 28, 2017.\u003c/em>\u003c/p>\n\u003cp>It's that time of year: farmers market season. While many markets have become year-round affairs, offering local produce and baked goods all months, there's no question that in the summer the wealth of homegrown bounty overflows. With so many farms and ranches in the North Bay, the markets in Marin, Sonoma, and Napa are among the best in the Bay Area. They range from small, produce-focused set-ups to huge events attended by everyone in the community.\u003c/p>\n\u003cp>Many of the markets also accept EBT (electronic benefit transfer), California's version of food stamps. In fact, most of the markets also offer a \"market match,\" meaning that those who spend their EBT dollars on fresh produce or meats will get extra money to spend while there.\u003c/p>\n\u003cp>Looking to shop fresh and local? It doesn't get more local, fresh, or tasty than many of these markets. Start with these, some of our favorites in the North Bay: from the small jewel in Healdsburg to the third-biggest market in the state right in San Rafael. If we missed your favorite on the north side of the Golden Gate, just let us know in the comments. \u003c/p>\n\u003ch3>MARIN\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Point Reyes Farmers Market \u003c/strong>holds the title of being the first 100% certified organic farmers market in the Bay Area. Although it's fairly small, with just 22 vendors and only a handful of produce stalls, the quality is top-notch. That shouldn't come as much surprise, since Point Reyes itself is situated in the heartland of Marin farms. Along with produce, the market is home to a number of local merchants, who sell bread, flowers, and even animal hides. While the market is primarily focused on food, and often merges with the foods on sale inside Toby's Feed Barn, there are also kids programs in the garden, book giveaways once per month, and music for the adults. At 11 a.m., local chefs do demonstrations using food from the market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pointreyesfarmersmarket.org/\" target=\"_blank\">Point Reyes Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nToby's Feed Barn parking lot [\u003ca href=\"http://goo.gl/KnSxha\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n11250 CA-1\u003cbr>\nPoint Reyes Station, CA 94956\u003cbr>\nHours: Saturday, 9 a.m.-1 p.m. in summer, starting in June\u003cbr>\nNumber of vendors: 22 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pointreyesfarmersmarket\" target=\"_blank\">Point Reyes Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prfm\" target=\"_blank\">@prfm\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ptreyesfm/\" target=\"_blank\">ptreyesfm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Started over 30 years ago, the \u003cstrong>Marin Farmers Market\u003c/strong> is now the third biggest farmers market in the state. Held in the parking lot behind the Civic Center in San Rafael, the market is so popular that Marin County voted to approve a permanent home for the farmers to sell their wares on a rotating basis. (Funds still have to be raised for the new home to be completed next year.) While the Agricultural Institute of Marin (AIM) runs both a Thursday and Sunday morning market at the Civic Center, it's the weekend event that draws the massive crowds. Of the 240 vendors, over half are agricultural, but there are also craft tents as you enter by the kids area and prepared food tents/trucks -- a sandwich from \u003ca href=\"https://www.facebook.com/thefarmerswifesonoma\" target=\"_blank\">The Farmer's Wife\u003c/a> will fuel your shopping. About 50% of the agricultural vendors are certified organic, according to AIM, and most are from the Marin-Napa-Sonoma area. The Institute also began running an audit program, where it verifies that everything each farmer says they grow, they actually grow. While the specific make-up of the market varies with the seasons and weekends, you can always find top-quality produce, meat, cheese, and interesting prepared foods, like baked goods, olive oils, and honey.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://agriculturalinstitute.org/directory/listing-details/sunday-san-rafael-market/\" target=\"_blank\">Marin Sunday Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot behind the San Rafael Civic Center [\u003ca href=\"http://goo.gl/UQCyJ0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCivic Center Dr, San Rafael, CA 94903\u003cbr>\nHours: Sunday, 8 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: Around 240\u003cbr>\nEBT: Yes, market match - spend $20 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinFarmersMarkets\" target=\"_blank\">Marin Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatlocal101\" target=\"_blank\">@EatLocal101\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/aim_farmers_markets/\" target=\"_blank\">AIM_farmers_markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Across from the Golden Gate Ferry terminal in Larkspur, the \u003cstrong>Marin Country Mart Farmers Market\u003c/strong> runs every Saturday in the shopping center's parking lot. Though it briefly went on hiatus when the shopping center changed ownership in the late-2000s, the market has grown to include a number of organic and sustainable produce vendors. It also has baked goods, like the breads from Rustic Bakery, which has a store location inside the shopping center, and prepared items like donuts and sandwiches. The popular \u003ca href=\"http://www.sanfranciscocrabshipping.com/\" target=\"_blank\">Santa Rosa Seafood\u003c/a> may be the most-visited stall; it typically has a line around its tent. If it hasn't sold out by the time you get there, try their smoked salmon. Many families choose to make the market a weekend activity with music time for the kids and food to stock up on for the adults.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://marincountrymart.com/farmers-market\" target=\"_blank\">Marin Country Mart Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Marin Country Mart [\u003ca href=\"http://goo.gl/tjYtJL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2257 Larkspur Landing Cir\u003cbr>\nLarkspur, CA 94939\u003cbr>\nHours: Saturday, 9 a.m.-2 p.m. year-round\u003cbr>\nNumber of vendors: About 25\u003cbr>\nEBT: No\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MarinCountryMartFarmersMarket\" target=\"_blank\">Marin Country Mart Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcmfarmermarket\" target=\"_blank\">@MCMFarmerMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/farmersmarketmcm/\" target=\"_blank\">farmersmarketmcm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Under the giant redwood trees in Bolinas Park, the \u003cstrong>Fairfax Community Farmers Market\u003c/strong> is truly a community gathering spot in the summer. While the market is relatively small, much of the town comes out to enjoy the music and have dinner from one of the food tents. Lagunitas Brewing Company also offers a beer tasting, so you can make a night of it. Some chairs and small tables are provided, but you can also bring your own blanket. Oh, and while you're enjoying your evening, you might as well buy some food from local farmers too. A handful of local organic produce vendors sell their wares. There's also a range of bakery items, including gluten-free cookies and brownies. Or, you can check out the geologist's booth for some precious stones and gems.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#fairfax\" target=\"_blank\">Fairfax Community Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nBolinas Park [\u003ca href=\"https://goo.gl/iR0wC4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n124 Bolinas Road Fairfax, CA 94930\u003cbr>\nHours: Wednesdays, 4 p.m.-8 p.m. May 2-Sept. 27\u003cbr>\nNumber of vendors: 40, with about 25 any given week\u003cbr>\nEBT: Yes, market match - spend $10 and get $10\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FairfaxCommunityFarmersMarket\" target=\"_blank\">Fairfax Community Farmers Markets\u003c/a>\u003c/p>\n\u003ch3>SONOMA\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a number of local chefs that stop by and high-quality produce, the \u003cstrong>Healdsburg Farmers Market\u003c/strong> has gotten a reputation for being a hidden gem. It started with just a handful of local farmers selling their products 37 years ago, but has grown and has been in its current form for the last decade. The Wednesday evening market takes place at the parking lot on North Street, between Grove and Foss Streets, with the Saturday morning market across the street. Even after all these years, the focus is still on the farmers and the produce. The market doesn't have much in terms of the ancillary bells and whistles that some of the more festival-like markets boast. In fact, the organization's bylaws allow it to have only five non-food or non-agriculture booths out of its 60 vendors. Those five currently include ceramics and salvaged wood pieces. While only about four of the vendors are certified organic, nearly all of them come from within a 10-mile radius of the market. This is as local as it gets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.healdsburgfarmersmarket.org/\" target=\"_blank\">Healdsburg Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nSaturday market takes place at the corner of North and Vine, the Wednesday markets are across the street [\u003ca href=\"http://goo.gl/nG92br\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nVine St & W North St, Healdsburg, CA 95448\u003cbr>\nHours: Saturday, 8:30 a.m.-noon May-November; Wednesday, 4-7 p.m. June-October\u003cbr>\nNumber of vendors: 60 vendors\u003cbr>\nEBT: Yes, market match - up to $20\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/HealdsburgFarmMarket?ref=hl\" target=\"_blank\">Healdsburg Farmers Markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Until it moved to the Wells Fargo Center for the Arts a few years ago, the \u003cstrong>Santa Rosa Original Certified Farmers Market\u003c/strong> took place weekly at the Veterans Building for over 40 years. Another market, the \u003ca href=\"http://www.wednesdaynightmarket.org/\" target=\"_blank\">Santa Rosa Wednesday Night Market\u003c/a>, offers more of a summer community event as an alternative to the morning farmers markets at Wells Fargo. The year-round market at the Wells Fargo Center has about 70 vendors, depending on the seasons, and about half of those are agricultural vendors. Since the market has been around for so long, most of the vendors have been there for years. Even the newest sellers have been at the Santa Rosa market for about three years. Some of the stone fruits come from as far away as Modesto -- they simply don't grow up here -- but the majority of produce is from Sonoma County. And you can be sure as soon as crowd favorites, like strawberries or avocados, come in season, they disappear.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thesantarosafarmersmarket.com/\" target=\"_blank\">Santa Rosa Original Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at the Wells Fargo Center for the Arts [\u003ca href=\"https://goo.gl/P7xruY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n50 Mark West Springs Rd\u003cbr>\nSanta Rosa, CA 95403\u003cbr>\nHours: Wednesday and Saturday, 8:30 a.m.-1 p.m. year-round\u003cbr>\nNumber of vendors: 68-75 vendors, rotating\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/santarosacommunityfarmersmarket\" target=\"_blank\">Santa Rosa Community Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SantaRosaFrmMkt\" target=\"_blank\">@SantaRosaFrmMkt\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Although Petaluma has three different farmers markets, the \u003cstrong>Petaluma East-Side Farmers Market\u003c/strong> is the newest and the only year-round market in town. The community farmers market group also runs the older summer markets in Walnut Park and on Wednesday evenings in the Petaluma Theater District. But a few years ago, the city wanted to expand the number of events and opportunities on the east side of town. The East-Side Market runs in the parking lot next to a shopping center, with a handful of local Sonoma-sourced produce vendors. About one-third of those vendors are certified organic. The draw of the market includes other services and vendors like food trucks, chiropractic services, and craft items. Snack while you peruse the produce from some of the oldest farms in Sonoma.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://communityfarmersmarkets.com/markets/#petaluma\" target=\"_blank\">Petaluma East-Side Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Deer Creek Village [\u003ca href=\"https://goo.gl/YVeA9G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n320 N McDowell Blvd\u003cbr>\nPetaluma, CA 94954\u003cbr>\nHours: Tuesdays, 10 a.m.-1:30 p.m. year-round\u003cbr>\nNumber of vendors: About 40 vendors\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/petalumaeastsidefarmersmarket\" target=\"_blank\">Petaluma East-Side Farmers Markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For 30 years, the \u003cstrong>Sonoma Valley Certified Farmers Market\u003c/strong> has been the spot for Sonoma farmers to connect directly with the community. Years ago the Sonoma markets split and the town now has two -- one that's more of \u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">an evening festival\u003c/a> and one that's smaller and without as many frills. This is the frill-free one that's more about the fresh food. Most of the produce is from Sonoma County or nearby, including the selection from Paul's Produce and Oak Hill Farm. Some of the farms have even been coming to the market through multiple generations, as the original farmer's kids have taken over. While nearly half the vendors are agricultural, only a handful are organic. Along with selling their food here, some of them also sell to restaurants. Spring Hill, for example, sells its organic cheeses and butters to Chipotle, but you can also find many of the vendors' produce at more classic establishments. While you're there, just follow your nose to get some warm fresh bread from \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">The Bejkr\u003c/a> to go with your produce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.svcfm.org/\" target=\"_blank\">Sonoma Valley Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot at Arnold Field [\u003ca href=\"http://goo.gl/Q5MHSe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n241 West First Street, Sonoma, CA, 94999\u003cbr>\nHours: Friday, 9 a.m.-12:30 p.m. year-round\u003cbr>\nNumber of vendors: 33-36 vendors\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SVCFM/\" target=\"_blank\">Sonoma Valley Certified Farmers Markets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While this community event has been around for about 25 years, when the two Sonoma markets split a number of years ago, the \u003cstrong>Valley of the Moon Certified Farmers Market\u003c/strong> took over as the fun evening festival market. Located right on the plaza lawn by City Hall, the Tuesday evening market is so popular you might have to get there early to claim a good spot in the grass by the band. But it's not just food trucks and goodies for the kids. The adults will enjoy the local produce stands. About one-third of the 60 vendors are farmers and around 20% of those are certified organic. Just remember to buy your produce before you start having too much fun dancing to the top-notch entertainment or cheering on the zucchini races.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sonomaplazamarket.org/\" target=\"_blank\">Sonoma Valley of the Moon Certified Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nCity Hall Plaza [\u003ca href=\"http://goo.gl/lrYLRw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNo.1 The Plaza\u003cbr>\nSonoma, CA 95476\u003cbr>\nHours: Tuesday, 5:30 p.m.-dusk May-end of September\u003cbr>\nNumber of vendors: About 55-60\u003cbr>\nEBT: Yes\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Valley-of-the-Moon-Certified-Farmers-Market/486196241421991?fref=ts\" target=\"_blank\">Valley of the Moon Certified Farmers Markets\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vomcfm\" target=\"_blank\">@vomcfm\u003c/a>\u003c/p>\n\u003ch3>NAPA\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For about two decades, the \u003cstrong>Napa Farmers Market\u003c/strong> has been a place for locals to sell what they grow and make. And, given the farmland in the area, you know it has to be good. The Tuesday farmers market is slightly smaller, but on Saturdays the parking lot across from the popular Oxbow Public Market is the place to be. Try the whiskey-smoked brown sugar or the Wine Country Chocolates. But don't worry: most of the food is more health-conscious than sugar and chocolate. About one-third of the vendors are farmers, selling what they themselves grow. There are only four or five certified organic produce farms, but many of the farms use a number of sustainable practices. While you walk the aisles to find exactly what you're looking for, the kids can enjoy story time at 10 a.m. and a kids' education program the first Saturday of the month. For the adults, there are also chef demonstrations on the second and fourth Saturdays.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://napafarmersmarket.org/\" target=\"_blank\">Napa Farmers Market\u003c/a>\u003c/strong>\u003cbr>\nParking lot across from the Oxbow Public Market [\u003ca href=\"http://goo.gl/RD84tE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n610 1st St\u003cbr>\nNapa, CA 94559\u003cbr>\nHours: Tuesdays and Saturdays, 8 a.m.-12:30 p.m. April 15-Nov. 21\u003cbr>\nNumber of vendors: Over 100, with about 60-70 on Saturdays\u003cbr>\nEBT: Yes, market match - spend $10 and get $10 extra\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/NapaFarmersMarket\" target=\"_blank\">Napa Farmers Markets\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/napafarmersmkt/\" target=\"_blank\">napafarmersmkt\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year",
"title": "Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year",
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"content": "\u003cp>There's a renaissance in local and regional food, and it's not just \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/05/384058943/are-farmer-market-sales-peaking-that-might-be-good-for-farmers\">farmers markets\u003c/a> in urban areas that are driving it.\u003c/p>\n\u003cp>On \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdamedia?navid=kyf-compass-map\">this map\u003c/a>, the U.S. Department of Agriculture pinpoints more than 4,000 local and regional food businesses and projects — from food hubs to farm-to-school programs to initiatives to expand healthy food access to low-income communities — in every state around the country.\u003c/p>\n\u003cp>They've all contributed to the explosion in sales in local food. The USDA estimates that local food sales have grown from from about $5 billion in 2008 to $11.7 billion in 2014.\u003c/p>\n\u003cp>\"Local food is rapidly growing from a niche market to an integrated system recognized for its economic boost to communities across the country,\" Agriculture Secretary Tom Vilsack tells The Salt in an interview.\u003c/p>\n\u003cp>The states with the most federal investment in local food initiatives, according to the USDA, include Kentucky, Wisconsin, Mississippi, Texas and Alabama.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, as evidence that this investment is paying off, Vilsack points to USDA's updated \u003ca href=\"state%20%22Made%20in%20Rural%20America%22%20report\">Made in Rural America\u003c/a> report.\u003c/p>\n\u003cp>It features the projects that the USDA has helped to support through the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/docs/lflp_summary_report_508_final_062915.pdf\">Local Foods, Local Places\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_97542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/market-sq-vendors-tn1_custom-0904ab8bd09cb77ce3ee06213f260f26bb125cd9-e1435706503733.jpg\" alt=\"Farmers' Marketat Market Square in Knoxville, Tennessee.\" width=\"1920\" height=\"1192\" class=\"size-full wp-image-97542\">\u003cfigcaption class=\"wp-caption-text\">Farmers' Marketat Market Square in Knoxville, Tennessee. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Market-sq-vendors-tn1.jpg\">Brian Stansberry/Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what kinds of projects can communities get help with? Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>In Barbourville, Ky., the community received technical assistance to expand a farmers market into a permanent facility and that may become a regional food hub.\u003c/li>\n\u003cli>In Clarksdale, Miss., a local non-profit got technical assistance in creating a vegetable farming-based job training program.\u003c/li>\n\u003cli>And in Fallon, Nev., a community group received technical assistance to help start a community-owned grocery store in a downtown building that had been abandoned.\u003c/li>\n\u003c/ul>\n\u003cp>So, is this boom in local food investment nationwide making it easier to get access to healthy, affordable food?\u003c/p>\n\u003cp>Vilsack points to new data showing that 6,400 farmers markets and other direct-to-consumer outlets now accept SNAP, or food stamps. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">reported\u003c/a>, the federal government in 2014 put put $100 million behind a simple idea: doubling the value of the benefits to buy local fruits and vegetables.\u003c/p>\n\u003cp>And last year SNAP recipients redeemed about $19 million worth of benefits at farmers markets.\u003c/p>\n\u003cp>Of course, this is just a tiny sliver of the billions of dollars spent on SNAP each year.\u003c/p>\n\u003cp>But according to Vilsack, \"it's millions of dollars of additional opportunity, which helps to support local communities and it's likely to grow over time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's a renaissance in local and regional food, and it's not just \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/05/384058943/are-farmer-market-sales-peaking-that-might-be-good-for-farmers\">farmers markets\u003c/a> in urban areas that are driving it.\u003c/p>\n\u003cp>On \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdamedia?navid=kyf-compass-map\">this map\u003c/a>, the U.S. Department of Agriculture pinpoints more than 4,000 local and regional food businesses and projects — from food hubs to farm-to-school programs to initiatives to expand healthy food access to low-income communities — in every state around the country.\u003c/p>\n\u003cp>They've all contributed to the explosion in sales in local food. The USDA estimates that local food sales have grown from from about $5 billion in 2008 to $11.7 billion in 2014.\u003c/p>\n\u003cp>\"Local food is rapidly growing from a niche market to an integrated system recognized for its economic boost to communities across the country,\" Agriculture Secretary Tom Vilsack tells The Salt in an interview.\u003c/p>\n\u003cp>The states with the most federal investment in local food initiatives, according to the USDA, include Kentucky, Wisconsin, Mississippi, Texas and Alabama.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, as evidence that this investment is paying off, Vilsack points to USDA's updated \u003ca href=\"state%20%22Made%20in%20Rural%20America%22%20report\">Made in Rural America\u003c/a> report.\u003c/p>\n\u003cp>It features the projects that the USDA has helped to support through the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/docs/lflp_summary_report_508_final_062915.pdf\">Local Foods, Local Places\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_97542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/market-sq-vendors-tn1_custom-0904ab8bd09cb77ce3ee06213f260f26bb125cd9-e1435706503733.jpg\" alt=\"Farmers' Marketat Market Square in Knoxville, Tennessee.\" width=\"1920\" height=\"1192\" class=\"size-full wp-image-97542\">\u003cfigcaption class=\"wp-caption-text\">Farmers' Marketat Market Square in Knoxville, Tennessee. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Market-sq-vendors-tn1.jpg\">Brian Stansberry/Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what kinds of projects can communities get help with? Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>In Barbourville, Ky., the community received technical assistance to expand a farmers market into a permanent facility and that may become a regional food hub.\u003c/li>\n\u003cli>In Clarksdale, Miss., a local non-profit got technical assistance in creating a vegetable farming-based job training program.\u003c/li>\n\u003cli>And in Fallon, Nev., a community group received technical assistance to help start a community-owned grocery store in a downtown building that had been abandoned.\u003c/li>\n\u003c/ul>\n\u003cp>So, is this boom in local food investment nationwide making it easier to get access to healthy, affordable food?\u003c/p>\n\u003cp>Vilsack points to new data showing that 6,400 farmers markets and other direct-to-consumer outlets now accept SNAP, or food stamps. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">reported\u003c/a>, the federal government in 2014 put put $100 million behind a simple idea: doubling the value of the benefits to buy local fruits and vegetables.\u003c/p>\n\u003cp>And last year SNAP recipients redeemed about $19 million worth of benefits at farmers markets.\u003c/p>\n\u003cp>Of course, this is just a tiny sliver of the billions of dollars spent on SNAP each year.\u003c/p>\n\u003cp>But according to Vilsack, \"it's millions of dollars of additional opportunity, which helps to support local communities and it's likely to grow over time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"title": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
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"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley's Ecology Center Creates Farmers' Market-Finding Tool",
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"content": "\u003cfigure id=\"attachment_85033\" class=\"wp-caption aligncenter\" style=\"max-width: 977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\" alt=\"Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year. \" width=\"977\" height=\"764\" class=\"size-full wp-image-85033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a farmers’ market junkie, chances are you like to check out the vendors and their wares at markets in other cities when you travel. If you’re still in California, Berkeley’s \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a> has come up with an easy way to do this.\u003c/p>\n\u003cp>The \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">Farmers’ Market Finder\u003c/a>, which was launched in late January, is a tool that can be used either online or on one’s mobile phone using GPS to help locate the nearest market to you.\u003c/p>\n\u003cp>“It can also help get customers there using public transportation, and they can filter by day of the week, or those that accept \u003ca href=\"http://www.calfresh.ca.gov/\" target=\"_blank\">CalFresh\u003c/a> (formerly known as “food stamps” or \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a> (Supplemental Nutrition Assistance Program, on the federal level,) benefits,” said Martin Bourque, executive director of the Ecology Center. “This makes it a lot easier to filter through 850 markets across the state to figure out which one you should go to.”\u003c/p>\n\u003cp>In Berkeley, many know that the Ecology Center is the organization that runs its farmers’ markets as well as its curbside recycling program. But the 43-year-old membership organization actually does a lot more than that. “Our mission is to inspire and build a healthy sustainable and just future for the East Bay and beyond,” said Bourque. “We work to transform the ideals of sustainability into every day practice through a broad range of programs, helping people get informed and active on different topics, helping steward ideas into projects, and eventually pilot projects that really work and make a difference.”\u003c/p>\n\u003cfigure id=\"attachment_85036\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\" alt=\"Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>For example, Bourque said, the Ecology Center began the first curbside recycling program in the country in 1974. “There was a group of people who were outraged at garbage being dumped into the landfill and into the Bay,” said Bourque. “People told them they were crazy and would never make a difference. Today recycling is commonplace.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Ecology Center also serves as a resource center on all topics environmental, and has a store at its headquarters on San Pablo Avenue offering all kinds of recycled goods and environmentally-friendly gifts.\u003c/p>\n\u003cp>While the \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">market finder\u003c/a> can certainly be used by those traveling in other parts of the state, Bourque said it was actually developed to make shopping at farmers markets easier for lower-income people. That also falls in line with the Ecology Center’s mission, which led the way in helping markets to accept CalFresh benefits. In 2003, a new method to distribute “food stamps” began in the form of an electronic debit card, and given that the markets didn’t have the technology to accept them, that was $8 billion worth of potential revenue lost.\u003c/p>\n\u003cfigure id=\"attachment_85037\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\" alt=\"CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>Now if customers want to spend their benefits at a market, “they go to the information booth, and their electronic card is debited for the amount they ask for in scrip, in the form of wooden nickels,” said Carle Brinkman, Program Manager of the Farmers’ Market Access & Equity Program of the Ecology Center. \u003c/p>\n\u003cfigure id=\"attachment_85035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\" alt=\"These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85035\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>“We were the first in the state to make it possible for people to use those cards at farmers markets, and have since helped over 250 markets throughout the state get that access,” added Bourque.\u003c/p>\n\u003cp>Even so, many consumers are slow to realize their benefits can be used at farmers’ markets, and when they do know, they often don’t know which markets accept them. Which is where the finder comes in.\u003c/p>\n\u003cp>“The data was not aggregated in any one place previous to the finder,” said Brinkman. “The \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> does not track which ones have EBT access.” Added Bourque, “And while the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\" target=\"_blank\">United States Department of Agriculture\u003c/a> compiles a list, it’s self-reporting,” he said, meaning as a result, the information isn’t the most up-to-date.\u003c/p>\n\u003cp>The finder also has a call-in feature, in which potential customers who do not have either internet access or a smartphone can receive a text message with the information about the market closest to them.\u003c/p>\n\u003cp>“One key element of this was overcoming the digital divide,” said Bourque. “Mobile phones are increasingly accessible to low-income folks, and while we developed the text-back service as well, we learned through a survey that the mobile application got the most use. Now the ongoing challenge is keeping the data current. We have interns checking in with all market associations to make sure they’re accurate, and we also depend on users to let us know when something isn’t right.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I gave the tool a try and learned that in addition to the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\">Temescal Farmers' Market\u003c/a> which I go to regularly, there are several much smaller markets in my Oakland neighborhood I wasn’t aware of, all of which accept CalFresh benefits. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85033\" class=\"wp-caption aligncenter\" style=\"max-width: 977px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Screen-Shot-2014-07-14-at-5.49.02-PM.png\" alt=\"Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year. \" width=\"977\" height=\"764\" class=\"size-full wp-image-85033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center launched this Farmers' Market Finder tool earlier this year.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a farmers’ market junkie, chances are you like to check out the vendors and their wares at markets in other cities when you travel. If you’re still in California, Berkeley’s \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a> has come up with an easy way to do this.\u003c/p>\n\u003cp>The \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">Farmers’ Market Finder\u003c/a>, which was launched in late January, is a tool that can be used either online or on one’s mobile phone using GPS to help locate the nearest market to you.\u003c/p>\n\u003cp>“It can also help get customers there using public transportation, and they can filter by day of the week, or those that accept \u003ca href=\"http://www.calfresh.ca.gov/\" target=\"_blank\">CalFresh\u003c/a> (formerly known as “food stamps” or \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a> (Supplemental Nutrition Assistance Program, on the federal level,) benefits,” said Martin Bourque, executive director of the Ecology Center. “This makes it a lot easier to filter through 850 markets across the state to figure out which one you should go to.”\u003c/p>\n\u003cp>In Berkeley, many know that the Ecology Center is the organization that runs its farmers’ markets as well as its curbside recycling program. But the 43-year-old membership organization actually does a lot more than that. “Our mission is to inspire and build a healthy sustainable and just future for the East Bay and beyond,” said Bourque. “We work to transform the ideals of sustainability into every day practice through a broad range of programs, helping people get informed and active on different topics, helping steward ideas into projects, and eventually pilot projects that really work and make a difference.”\u003c/p>\n\u003cfigure id=\"attachment_85036\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ecologycenter1000.jpg\" alt=\"Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85036\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Berkeley's Ecology Center is best known for running the city's recycling program and its farmers markets, but it does a lot more than that. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>For example, Bourque said, the Ecology Center began the first curbside recycling program in the country in 1974. “There was a group of people who were outraged at garbage being dumped into the landfill and into the Bay,” said Bourque. “People told them they were crazy and would never make a difference. Today recycling is commonplace.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Ecology Center also serves as a resource center on all topics environmental, and has a store at its headquarters on San Pablo Avenue offering all kinds of recycled goods and environmentally-friendly gifts.\u003c/p>\n\u003cp>While the \u003ca href=\"http://ecologycenter.org/fmfinder/\" target=\"_blank\">market finder\u003c/a> can certainly be used by those traveling in other parts of the state, Bourque said it was actually developed to make shopping at farmers markets easier for lower-income people. That also falls in line with the Ecology Center’s mission, which led the way in helping markets to accept CalFresh benefits. In 2003, a new method to distribute “food stamps” began in the form of an electronic debit card, and given that the markets didn’t have the technology to accept them, that was $8 billion worth of potential revenue lost.\u003c/p>\n\u003cfigure id=\"attachment_85037\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fmwoman700.jpg\" alt=\"CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CalFresh benefits are exchanged at this booth for tokens to allow customers to shop at a farmers' market. Here, former Berkeley farmers' market Manager Katie Hannon Michel staffs the booth. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>Now if customers want to spend their benefits at a market, “they go to the information booth, and their electronic card is debited for the amount they ask for in scrip, in the form of wooden nickels,” said Carle Brinkman, Program Manager of the Farmers’ Market Access & Equity Program of the Ecology Center. \u003c/p>\n\u003cfigure id=\"attachment_85035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/scrip700.jpg\" alt=\"These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\" width=\"500\" class=\"size-full wp-image-85035\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These tokens allow low-income people who receive CalFresh benefits to shop at farmers' markets. Photo: Courtesy of the Ecology Center.\u003c/figcaption>\u003c/figure>\n\u003cp>“We were the first in the state to make it possible for people to use those cards at farmers markets, and have since helped over 250 markets throughout the state get that access,” added Bourque.\u003c/p>\n\u003cp>Even so, many consumers are slow to realize their benefits can be used at farmers’ markets, and when they do know, they often don’t know which markets accept them. Which is where the finder comes in.\u003c/p>\n\u003cp>“The data was not aggregated in any one place previous to the finder,” said Brinkman. “The \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> does not track which ones have EBT access.” Added Bourque, “And while the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\" target=\"_blank\">United States Department of Agriculture\u003c/a> compiles a list, it’s self-reporting,” he said, meaning as a result, the information isn’t the most up-to-date.\u003c/p>\n\u003cp>The finder also has a call-in feature, in which potential customers who do not have either internet access or a smartphone can receive a text message with the information about the market closest to them.\u003c/p>\n\u003cp>“One key element of this was overcoming the digital divide,” said Bourque. “Mobile phones are increasingly accessible to low-income folks, and while we developed the text-back service as well, we learned through a survey that the mobile application got the most use. Now the ongoing challenge is keeping the data current. We have interns checking in with all market associations to make sure they’re accurate, and we also depend on users to let us know when something isn’t right.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I gave the tool a try and learned that in addition to the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\">Temescal Farmers' Market\u003c/a> which I go to regularly, there are several much smaller markets in my Oakland neighborhood I wasn’t aware of, all of which accept CalFresh benefits. \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/24/2011/03/MargeBakery03_small.jpg\" alt=\"Marge Farmer's Market\" title=\"Marge Farmer's Market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25606\">\u003cbr>\n\u003cem>The \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> Farmers' Market Booth; photo courtesy of \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>\u003c/em>\u003c/p>\n\u003cp>From the looks of the title of this post, you may think I'm about to give you all the secrets to selling your food or wares at the farmers' market. Want to take on the Ferry Building on Saturday mornings? Great. How about Marin on Sunday mornings? You, go. \u003c/p>\n\u003cp>If only I could offer you such advice. Instead, I thought I'd take a moment to share my experience on breaking into a few local farmers' markets. I find that many friends and family members don't quite understand what it takes to begin selling at the farmers' markets. They think you can just buy a fold-out table from Costco along with some cute cake stands and call it a day. When I tell them about the long process, the paperwork, the samples, and the constant follow-up and strategizing, they're always pretty surprised. Most of us have our favorite vendors and people we return to week after week at our neighborhood market. But perhaps you haven't spent much time thinking about how it is they snagged their table in the big, bad, competitive world of farmers' market real estate.\u003c/p>\n\u003cp>\u003cstrong>Here's how it all goes down:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>1\u003c/strong>. \u003cstrong>The first thing to understand is that most individual farmers' markets are part of a governing organization.\u003c/strong> New business owners often start dreaming about the markets they'd like to participate in: maybe one by your home or one you know is extremely popular. The kicker is that most of those markets have lengthy wait lists. I've been told on more than one occasion, \"You're basically going to have to wait until one of the other vendors keels over dead.\" But you still think it's worth giving it a go, so you send in your paperwork to the larger organization and cross your fingers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003cstrong>You wait. You wait weeks and weeks. You call and leave messages.\u003c/strong> You notice they've cashed your \"processing fee\" of $100 and think this must be a good sign-- surely you must be in somewhere. You're finally told, \"Congratulations! You've been put on the waiting list for 8 local markets. We'll call you if something ever opens up.\" You start to wish you could have your \"processing fee\" back. \u003c/p>\n\u003cp>\u003cstrong>3. \u003c/strong>\u003cstrong>One afternoon when you least expect it, you're called and asked to bring by some samples.\u003c/strong> They'd like to try your product and hear about how it's unique and how you differentiate yourself from other similar vendors. You hem and haw about what might best represent your product line. You package everything in sweet little boxes with bakers twine and lots of business cards. \u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong>\u003cstrong> You bring by samples thinking you're just dropping them off. \u003c/strong>Instead, you're seated at a long table and asked to walk each person in the room through what you've brought. Open-ended and unexpected questions such as \"talk a bit about your process\" or \"tell us about where you source each ingredient\" are posed. You feel like you're back in high school debate class, looking out into the audience for a hint or a way out. \u003c/p>\n\u003cp>\u003cstrong>5. \u003c/strong>\u003cstrong>They like your product! The only problem? The timing's not quite right.\u003c/strong> They're waiting for another similar vendor to confirm that they are, in fact, leaving and until that time, they can't move you into a slot. You wait. \u003c/p>\n\u003cp>\u003cstrong>6. \u003c/strong>\u003cstrong>Finally you get a call back. They'd like you to start next weekend.\u003c/strong> You panic, feeling like it's way too soon. You've got nothing together yet. You need another one of those darn Costco tables, a pop-up tent, some manpower on the morning of. You need a little cash. There's some very real start-up money even though it doesn't seem as though there should be. From equipment to marketing to signage, to stall fees (anywhere from $20-$50 a week). You say yes and know that it'll all somehow come together. And it does. And it will. \u003c/p>\n\u003cp>\u003cstrong>7. \u003c/strong> You channel your inner yogi and try and find a little peace in the whole thing. There are no time contracts or binding agreements (usually markets like to feel you out to see if you're a good fit and, likewise, it's important to make sure that you're happy there as well). So you try not to think too far ahead and ponder the fact that you'll never have another weekend off in your entire life. You try not to kiss 4th of July barbecues goodbye just yet. Or friends' summer weddings. Or big birthday parties. You just put one foot in front of the other. \u003c/p>\n\u003cp>Essentially, getting into the highly desirable and crowded farmers' markets in the Bay Area takes a combination of good luck, perfect timing, depends a bit on who you know, persistence, and a solid product. And sometimes the convergence of all of these factors just takes some time. If you're looking to be a vendor, my advice is to get out there and talk to other folks who are selling at markets you like; get to know who the market manager is and introduce yourself; familiarize yourself with the market and who is already there and how you're different; be persistent. Continue calling. The worse they're going to say is, \"Yes, you're still on the waiting list.\" And always remember why it is you're doing what you're doing. The farmers' markets are such a source of community--for me, they've actually become a ritual. My weekend mornings just wouldn't feel right if I weren't schlepping bakery boxes and pie slices all around the greater Bay Area. And for that, I'll take a little waiting and a little patience any day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> on Saturday mornings at \u003ca href=\"http://marincountrymart.com/farmers-market\">The Marin Country Mart Farmer's Market\u003c/a> or on Sunday Mornings beginning in April at the \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=67\">Inner Sunset Farmers' Market\u003c/a> in San Francisco. \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/24/2011/03/MargeBakery03_small.jpg\" alt=\"Marge Farmer's Market\" title=\"Marge Farmer's Market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25606\">\u003cbr>\n\u003cem>The \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> Farmers' Market Booth; photo courtesy of \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>\u003c/em>\u003c/p>\n\u003cp>From the looks of the title of this post, you may think I'm about to give you all the secrets to selling your food or wares at the farmers' market. Want to take on the Ferry Building on Saturday mornings? Great. How about Marin on Sunday mornings? You, go. \u003c/p>\n\u003cp>If only I could offer you such advice. Instead, I thought I'd take a moment to share my experience on breaking into a few local farmers' markets. I find that many friends and family members don't quite understand what it takes to begin selling at the farmers' markets. They think you can just buy a fold-out table from Costco along with some cute cake stands and call it a day. When I tell them about the long process, the paperwork, the samples, and the constant follow-up and strategizing, they're always pretty surprised. Most of us have our favorite vendors and people we return to week after week at our neighborhood market. But perhaps you haven't spent much time thinking about how it is they snagged their table in the big, bad, competitive world of farmers' market real estate.\u003c/p>\n\u003cp>\u003cstrong>Here's how it all goes down:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>1\u003c/strong>. \u003cstrong>The first thing to understand is that most individual farmers' markets are part of a governing organization.\u003c/strong> New business owners often start dreaming about the markets they'd like to participate in: maybe one by your home or one you know is extremely popular. The kicker is that most of those markets have lengthy wait lists. I've been told on more than one occasion, \"You're basically going to have to wait until one of the other vendors keels over dead.\" But you still think it's worth giving it a go, so you send in your paperwork to the larger organization and cross your fingers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003cstrong>You wait. You wait weeks and weeks. You call and leave messages.\u003c/strong> You notice they've cashed your \"processing fee\" of $100 and think this must be a good sign-- surely you must be in somewhere. You're finally told, \"Congratulations! You've been put on the waiting list for 8 local markets. We'll call you if something ever opens up.\" You start to wish you could have your \"processing fee\" back. \u003c/p>\n\u003cp>\u003cstrong>3. \u003c/strong>\u003cstrong>One afternoon when you least expect it, you're called and asked to bring by some samples.\u003c/strong> They'd like to try your product and hear about how it's unique and how you differentiate yourself from other similar vendors. You hem and haw about what might best represent your product line. You package everything in sweet little boxes with bakers twine and lots of business cards. \u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong>\u003cstrong> You bring by samples thinking you're just dropping them off. \u003c/strong>Instead, you're seated at a long table and asked to walk each person in the room through what you've brought. Open-ended and unexpected questions such as \"talk a bit about your process\" or \"tell us about where you source each ingredient\" are posed. You feel like you're back in high school debate class, looking out into the audience for a hint or a way out. \u003c/p>\n\u003cp>\u003cstrong>5. \u003c/strong>\u003cstrong>They like your product! The only problem? The timing's not quite right.\u003c/strong> They're waiting for another similar vendor to confirm that they are, in fact, leaving and until that time, they can't move you into a slot. You wait. \u003c/p>\n\u003cp>\u003cstrong>6. \u003c/strong>\u003cstrong>Finally you get a call back. They'd like you to start next weekend.\u003c/strong> You panic, feeling like it's way too soon. You've got nothing together yet. You need another one of those darn Costco tables, a pop-up tent, some manpower on the morning of. You need a little cash. There's some very real start-up money even though it doesn't seem as though there should be. From equipment to marketing to signage, to stall fees (anywhere from $20-$50 a week). You say yes and know that it'll all somehow come together. And it does. And it will. \u003c/p>\n\u003cp>\u003cstrong>7. \u003c/strong> You channel your inner yogi and try and find a little peace in the whole thing. There are no time contracts or binding agreements (usually markets like to feel you out to see if you're a good fit and, likewise, it's important to make sure that you're happy there as well). So you try not to think too far ahead and ponder the fact that you'll never have another weekend off in your entire life. You try not to kiss 4th of July barbecues goodbye just yet. Or friends' summer weddings. Or big birthday parties. You just put one foot in front of the other. \u003c/p>\n\u003cp>Essentially, getting into the highly desirable and crowded farmers' markets in the Bay Area takes a combination of good luck, perfect timing, depends a bit on who you know, persistence, and a solid product. And sometimes the convergence of all of these factors just takes some time. If you're looking to be a vendor, my advice is to get out there and talk to other folks who are selling at markets you like; get to know who the market manager is and introduce yourself; familiarize yourself with the market and who is already there and how you're different; be persistent. Continue calling. The worse they're going to say is, \"Yes, you're still on the waiting list.\" And always remember why it is you're doing what you're doing. The farmers' markets are such a source of community--for me, they've actually become a ritual. My weekend mornings just wouldn't feel right if I weren't schlepping bakery boxes and pie slices all around the greater Bay Area. And for that, I'll take a little waiting and a little patience any day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> on Saturday mornings at \u003ca href=\"http://marincountrymart.com/farmers-market\">The Marin Country Mart Farmer's Market\u003c/a> or on Sunday Mornings beginning in April at the \u003ca href=\"http://www.pcfma.com/market_home.php?market_id=67\">Inner Sunset Farmers' Market\u003c/a> in San Francisco. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mercat de La Boqueria de Barcelona: A Temple of Gastronomy",
"title": "Mercat de La Boqueria de Barcelona: A Temple of Gastronomy",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"338\" class=\"aligncenter size-full wp-image-24733\">\u003c/a>\u003cbr>\nThe market's grand exterior, on a side street just off La Rambla.\u003c/p>\n\u003cp>In the heart of Barcelona, Spain, there is a road called Rambla dells Caputxins, or La Rambla for short. Teeming with life, La Rambla is a wide, busy road that is partially blocked off for pedestrian traffic. You can buy all sorts of things along this street: flowers, crepes, postcards, newspapers, hamsters, and a steaming hot pan of paella. But perhaps the most interesting part of La Rambla is \u003cem>\u003ca href=\"http://www.boqueria.info/\" title=\"Barcelona Open Food Market\">Mercat de La Boqueria\u003c/a>\u003c/em>, Barcelona's famous open food market.\u003c/p>\n\u003cp>\u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/people/a/ferran_adria/index.html\">Ferran Adrià\u003c/a>, chef of Spain's famous \u003ca href=\"http://www.elbulli.com/\" title=\"elBulli\">elBulli\u003c/a>, called the mercat \"A temple of gastronomy,' if that gives you any idea of what a culinary wonderland this place its. While you can buy all sorts of interesting things on La Rambla, within the huge hangar-like structure of Mercat de La Boqueria you'll find an incredible selection of Spanish fare. Fruit and produce are just a small portion of what's available; there are rows upon rows of incredibly fresh seafood, cured meats, freshly-foraged mushrooms, and delectable handmade sweets. \u003c/p>\n\u003cp>The variety and freshness of the foods in the Mercat de La Boqueria can be overwhelming for even the most experienced foodie -- one could easily spend four or five hours roaming the stalls, deciding what to eat or prepare for dinner. My first visit took me about three hours, and I finally left because, being on vacation, I couldn't bear the thought of not having a place to prepare any of the wonderful things I was seeing. My second (and third!) trip to the market also took hours. Really, there is so much to see, smell, and taste.\u003c/p>\n\u003cp>This is one of those situations where pictures speaks much louder than words, so I'll just show you the loveliness of it all. Be prepared for the urge to book the next one-way ticket to Spain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24734\">\u003c/a>\u003cbr>\nA forest of cured meats! Hallelujah!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24747\">\u003c/a>\u003cbr>\nFruit salad \"La Macedonia.\" Many vendors sell these salads for a quick, healthy, on-the-go lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24735\">\u003c/a>\u003cbr>\nFruity smoothies make a great snack. A rainbow of flavors are available.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24736\">\u003c/a>\u003cbr>\nThe selection of seafood is unimaginable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24737\">\u003c/a>\u003cbr>\nA food porn shot for the mushroom lover in all of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24738\">\u003c/a>\u003cbr>\nMore seafood, still alive and kicking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-24739\">\u003c/a>\u003cbr>\nA huge selection of sweets are available for a huge selection of vendors. It's a sugar-lovers paradise in here.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24740\">\u003c/a>\u003cbr>\nMore sweets to tempt your sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24741\">\u003c/a>\u003cbr>\nI loved these silver pastilles. Such a bright light in the busy market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24742\">\u003c/a>\u003cbr>\nAnd did I mention the produce selection? It's ungodly, really.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24743\">\u003c/a>\u003cbr>\nMore fresh seafood, though clearly not alive any longer. 😉\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24744\">\u003c/a>\u003cbr>\nThis fresh \u003cem>conejo\u003c/em> might offend even the staunch carnivore, but that doesn't make it any less tasty.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24745\">\u003c/a>\u003cbr>\nMore cured meat, for the charcuterie lover (like me!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24746\">\u003c/a>\u003cbr>\nI loved these little cupcakes. They were only .50 euros each -- or $0.70 US!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24748\">\u003c/a>\u003cbr>\nSeeing all of these fresh ingredients makes me wish I had a kitchen to cook in while I am here. Alas...............\u003c/p>\n\n",
"disqusIdentifier": "24690 http://blogs.kqed.org/bayareabites/?p=24690",
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"excerpt": "The Mercat de La Boqueria, located in Barcelona, is a wonderful place to peruse and buy some of the freshest food the Spanish coast has to offer.",
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"description": "The Mercat de La Boqueria, located in Barcelona, is a wonderful place to peruse and buy some of the freshest food the Spanish coast has to offer.",
"title": "Mercat de La Boqueria de Barcelona: A Temple of Gastronomy | KQED",
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"headline": "Mercat de La Boqueria de Barcelona: A Temple of Gastronomy",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"338\" class=\"aligncenter size-full wp-image-24733\">\u003c/a>\u003cbr>\nThe market's grand exterior, on a side street just off La Rambla.\u003c/p>\n\u003cp>In the heart of Barcelona, Spain, there is a road called Rambla dells Caputxins, or La Rambla for short. Teeming with life, La Rambla is a wide, busy road that is partially blocked off for pedestrian traffic. You can buy all sorts of things along this street: flowers, crepes, postcards, newspapers, hamsters, and a steaming hot pan of paella. But perhaps the most interesting part of La Rambla is \u003cem>\u003ca href=\"http://www.boqueria.info/\" title=\"Barcelona Open Food Market\">Mercat de La Boqueria\u003c/a>\u003c/em>, Barcelona's famous open food market.\u003c/p>\n\u003cp>\u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/people/a/ferran_adria/index.html\">Ferran Adrià\u003c/a>, chef of Spain's famous \u003ca href=\"http://www.elbulli.com/\" title=\"elBulli\">elBulli\u003c/a>, called the mercat \"A temple of gastronomy,' if that gives you any idea of what a culinary wonderland this place its. While you can buy all sorts of interesting things on La Rambla, within the huge hangar-like structure of Mercat de La Boqueria you'll find an incredible selection of Spanish fare. Fruit and produce are just a small portion of what's available; there are rows upon rows of incredibly fresh seafood, cured meats, freshly-foraged mushrooms, and delectable handmade sweets. \u003c/p>\n\u003cp>The variety and freshness of the foods in the Mercat de La Boqueria can be overwhelming for even the most experienced foodie -- one could easily spend four or five hours roaming the stalls, deciding what to eat or prepare for dinner. My first visit took me about three hours, and I finally left because, being on vacation, I couldn't bear the thought of not having a place to prepare any of the wonderful things I was seeing. My second (and third!) trip to the market also took hours. Really, there is so much to see, smell, and taste.\u003c/p>\n\u003cp>This is one of those situations where pictures speaks much louder than words, so I'll just show you the loveliness of it all. Be prepared for the urge to book the next one-way ticket to Spain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24734\">\u003c/a>\u003cbr>\nA forest of cured meats! Hallelujah!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24747\">\u003c/a>\u003cbr>\nFruit salad \"La Macedonia.\" Many vendors sell these salads for a quick, healthy, on-the-go lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24735\">\u003c/a>\u003cbr>\nFruity smoothies make a great snack. A rainbow of flavors are available.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24736\">\u003c/a>\u003cbr>\nThe selection of seafood is unimaginable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24737\">\u003c/a>\u003cbr>\nA food porn shot for the mushroom lover in all of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24738\">\u003c/a>\u003cbr>\nMore seafood, still alive and kicking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-24739\">\u003c/a>\u003cbr>\nA huge selection of sweets are available for a huge selection of vendors. It's a sugar-lovers paradise in here.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24740\">\u003c/a>\u003cbr>\nMore sweets to tempt your sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24741\">\u003c/a>\u003cbr>\nI loved these silver pastilles. Such a bright light in the busy market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24742\">\u003c/a>\u003cbr>\nAnd did I mention the produce selection? It's ungodly, really.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24743\">\u003c/a>\u003cbr>\nMore fresh seafood, though clearly not alive any longer. 😉\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24744\">\u003c/a>\u003cbr>\nThis fresh \u003cem>conejo\u003c/em> might offend even the staunch carnivore, but that doesn't make it any less tasty.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24745\">\u003c/a>\u003cbr>\nMore cured meat, for the charcuterie lover (like me!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24746\">\u003c/a>\u003cbr>\nI loved these little cupcakes. They were only .50 euros each -- or $0.70 US!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24748\">\u003c/a>\u003cbr>\nSeeing all of these fresh ingredients makes me wish I had a kitchen to cook in while I am here. Alas...............\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market",
"title": "Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Secrets of a cooking demonstrator revealed! Cookbook author Stephanie Rosenbaum discusses tips and tricks for cooking in public, with a recipe for Apricot-Lemon Scones. ",
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"description": "Secrets of a cooking demonstrator revealed! Cookbook author Stephanie Rosenbaum discusses tips and tricks for cooking in public, with a recipe for Apricot-Lemon Scones. ",
"title": "Lights, Camera, Cook: Making Apricot-Lemon Scones at the Farmers' Market | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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