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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618463488/kqedorg-20\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/0618463488_lres-782186.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Spend a couple of minutes poking around Google for \"the $3 peach\" and you will find multiple, tired complaints of the cost of produce at the \u003cstrong>\u003ca href=\"http://www.cuesa.org/\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong>. At some point, instead of finding new reasons to complain about this nationally renowned farmers' market, a lot of writers began to refer to the cost of some of the peaches at the market.\u003c/p>\n\u003cp>Echoing my own thoughts, a commenter last year on \u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26\">Michael Bauer's blog\u003c/a> wrote, \"If I hear one more reference to the $3 peach I will scream.\"\u003c/p>\n\u003cp>My issue is not that people are complaining about the market. It's that the complainers don't manage to come up with anything more exciting than an old reference to the cost of a very small percentage of the peaches at the market. I have never spent $3 per peach at the market and I shop there (and buy peaches) as often as I can.\u003c/p>\n\u003cp>Because this complaint is often a thorn in my side, my ears perked up when I heard that Russ Parsons, writer for the \u003ca href=\"http://www.latimes.com\">Los Angeles Times\u003c/a> and author of \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618379436/kqedorg-20\">How to Read a French Fry\u003c/a>\u003c/strong>, had written a new book, \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618463488/kqedorg-20\">How to Pick a Peach: The Search for Flavor from Farm to Table.\u003c/a>\u003c/strong> Parsons is known for his meticulous examination of a topic once he decides to study it, and in this book he has taken on fruits and vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Parsons' book gave me answers about why some peaches are more expensive than others, what makes some peaches so satisfying, and taught me about the economics of small farming and the realities of the true cost of a peach.\u003c/p>\n\u003cp>The book is reference-style and is broken down by section for selected fruits and vegetables. In each section he outlines where the fruit or vegetable is grown, how to choose it, how to store it, how to prepare it, and includes recipes. While he uses peaches as a vehicle for some of the discussion of commercial agriculture, he covers fruits and vegetables from apples to winter squash. The rest of \u003cstrong>\u003c/strong>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618463488/kqedorg-20\">How to Pick a Peach\u003c/a>\u003c/strong> is peppered with discussions of the food industry, the selection of new fruit varietals, and big farming vs. small farming.\u003c/p>\n\u003cp>Which brings us back to the peach.\u003c/p>\n\u003cp>Commercial agriculture is most often all about bringing the consumer a good-looking product to the supermarket and small farming is usually about bringing intense flavor from lesser-known varietals to the consumer.\u003c/p>\n\u003cp>Parsons introduces us to Fitz Kelly and Art Lange, stone fruit growers in the Central Valley who take their fruit to Southern California farmers' markets (Until 2006, Kelly also brought his fruit to the Ferry Plaza Farmer's Market). Whereas most commercial farmers harvest their fruit as soon as it is minimally acceptable to take to market, small farmers push their fruit to stay on the tree until the last possible minute, often gambling entire crops in order to push the flavor a little bit more for the consumers. They pick only the perfect fruit and leave a lot on the tree or on the ground because it's not just right for market.\u003c/p>\n\u003cp>\"The cost of perfection is enormous,\" writes Parsons. \"Whereas the average stone fruit farmer in California harvest about ten tons per acre, Lange and Kelly only pick two or three. This difference in sales volume could never be recouped through normal commercial channels; it is only by direct marketing that growers can get a premium for a great product. Peaches and nectarines at many supermarkets can go for less than $1 a pound, and even good farmers' market fruit might sell for $2 a pound, but stone fruit grown by these two men fetches far higher prices. And people stand in line to buy it. Even at those elevated prices, however, the economics are tough. Multiply an average of $4 a pound by two tons per acre, and you're still barely in the black -- especially when the profit is spread over so few acres.\"\u003c/p>\n\u003cp>Reading about the hard work, thought, and even the chance that goes into getting our peaches to market made me want to go and hug my favorite stone fruit farmers: the farmers from \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_86.php\">Tory Farms\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_91.php\">Woodleaf Farm\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_8.php\">Blossom Bluff Orchards\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Most peaches at the Ferry Plaza Farmers' Market do not cost $3 each. But even if they cost $3 or $4 or $5, after reading this book I would bet that you'd find room in your budget for one or two.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Parsons' book gave me answers about why some peaches are more expensive than others, what makes some peaches so satisfying, and taught me about the economics of small farming and the realities of the true cost of a peach.\u003c/p>\n\u003cp>The book is reference-style and is broken down by section for selected fruits and vegetables. In each section he outlines where the fruit or vegetable is grown, how to choose it, how to store it, how to prepare it, and includes recipes. While he uses peaches as a vehicle for some of the discussion of commercial agriculture, he covers fruits and vegetables from apples to winter squash. The rest of \u003cstrong>\u003c/strong>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0618463488/kqedorg-20\">How to Pick a Peach\u003c/a>\u003c/strong> is peppered with discussions of the food industry, the selection of new fruit varietals, and big farming vs. small farming.\u003c/p>\n\u003cp>Which brings us back to the peach.\u003c/p>\n\u003cp>Commercial agriculture is most often all about bringing the consumer a good-looking product to the supermarket and small farming is usually about bringing intense flavor from lesser-known varietals to the consumer.\u003c/p>\n\u003cp>Parsons introduces us to Fitz Kelly and Art Lange, stone fruit growers in the Central Valley who take their fruit to Southern California farmers' markets (Until 2006, Kelly also brought his fruit to the Ferry Plaza Farmer's Market). Whereas most commercial farmers harvest their fruit as soon as it is minimally acceptable to take to market, small farmers push their fruit to stay on the tree until the last possible minute, often gambling entire crops in order to push the flavor a little bit more for the consumers. They pick only the perfect fruit and leave a lot on the tree or on the ground because it's not just right for market.\u003c/p>\n\u003cp>\"The cost of perfection is enormous,\" writes Parsons. \"Whereas the average stone fruit farmer in California harvest about ten tons per acre, Lange and Kelly only pick two or three. This difference in sales volume could never be recouped through normal commercial channels; it is only by direct marketing that growers can get a premium for a great product. Peaches and nectarines at many supermarkets can go for less than $1 a pound, and even good farmers' market fruit might sell for $2 a pound, but stone fruit grown by these two men fetches far higher prices. And people stand in line to buy it. Even at those elevated prices, however, the economics are tough. Multiply an average of $4 a pound by two tons per acre, and you're still barely in the black -- especially when the profit is spread over so few acres.\"\u003c/p>\n\u003cp>Reading about the hard work, thought, and even the chance that goes into getting our peaches to market made me want to go and hug my favorite stone fruit farmers: the farmers from \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_86.php\">Tory Farms\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_91.php\">Woodleaf Farm\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_8.php\">Blossom Bluff Orchards\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Most peaches at the Ferry Plaza Farmers' Market do not cost $3 each. But even if they cost $3 or $4 or $5, after reading this book I would bet that you'd find room in your budget for one or two.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "CUESA's Coastal Harvest Farm Tour",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1-783109.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Several varietals of Far West Fungi mushrooms\u003c/i>\u003c/p>\n\u003cp>On Sunday, I participated in the \u003cstrong>\u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>\u003c/strong> Coastal Harvest Farm Tour -- a tour of \u003cstrong>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi Farm\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>\u003c/strong> in Moss Landing.\u003c/p>\n\u003cp>Walking on to the Far West Fungi farm was like no other farm I'd other seen. It can as aptly be described as a laboratory as a farm. Forget all images of fields of mushrooms growing as far as the eye can see: these mushrooms are grown in low warehouses and all production takes place inside buildings.\u003c/p>\n\u003cp>John and Toby Garrone, the farmers at Far West Fungi, grow hardwood mushrooms on their farm. These are mushrooms that naturally grow on trees or stumps: shiitake, several types of oyster, king trumpet, maitake and lion's head.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/2-783112.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Toby Garrone shows the inoculation process\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To grow a hardwood mushroom, the farmer must create a food source. Unlike fruits and vegetables, fungi do not use photosynthesis to grow. So, instead of getting their food source from the sun, the mushrooms take nutrients from the tree stump on which they are growing.\u003c/p>\n\u003cp>Much of the initial inoculation and start-up process of the mushroom cycle involves re-creating a tree stump-like environment for the mushroom. At Far West Fungi, this is done with a combination of sawdust, rice bran hulls, oyster shells, and water. John Garrone told us that commercial mushroom growing often takes part around an area that produces by-products like wood chips because so much of the mushroom process can use these waste products.\u003c/p>\n\u003cp>The mixture is put into special plastic bag (\"One of the most expensive parts of the process,\" says Toby Garrone), is sterilized, inoculated with mushroom spores in a clean room, and is watched for proper \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Mycellium\">mycelium\u003c/a>\u003c/strong> growth before being taken to incubation rooms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/3-771368.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Incubation room, John Garrone, and clean room\u003c/i>\u003c/p>\n\u003cp>As I mentioned at the outset of this post, a lot of this process reminds me of a laboratory. Temperatures and air flow are constantly being monitored. Strains of mushrooms are cultivated in petri dishes. And the initial growing process takes place in a clean room where workers must strip down and don sterile suits in order to keep unwanted bacteria spores from entering the process.\u003c/p>\n\u003cp>Once the mushrooms enter the incubation stage, they are separated into their different varietals. Shiitake have the longest incubation period on the farm at 90 days.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4-771372.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Growing rooms\u003c/i>\u003c/p>\n\u003cp>After incubating, the mushrooms enter the growing stage. At this point, the shiitake mushrooms are taken out of the bag altogether, while the maitake and oyster mushroom bags are fashioned with a collar which will direct the growth into a cluster, keep moisture in and allow in oxygen.\u003c/p>\n\u003cp>Unlike button mushrooms which grow in complete darkness, the hardwood mushrooms that we saw incubate and grow in dimly lighted rooms. Water sprays go off at regular intervals to keep the room humid and moist.\u003c/p>\n\u003cp>From start to finish, the entire process of bringing a mushroom to table takes anywhere from three to five months, dependent on the type of mushroom and the growing conditions. A fascinating process that I would encourage you to see if you ever have the opportunity.\u003c/p>\n\u003cp>In addition to the Ferry Plaza Farmers' Market, Far West Fungi also sells at the Palo Alto, Alemany, Civic Center, and Mountain View farmers' markets.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600982319429/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/5-756816.jpg\" alt=\"Yerena Farms\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Yerena Farms\u003c/i>\u003c/p>\n\u003cp>After a great, mushroom laden lunch at the Far West Fungi farm, we set out for Yerena Farms, a farm that you may know from the Ferry Plaza Farmers' market as one of the outstanding organic berry vendors. We were taken on a tour of the 19-acre farm by Polli Yerena, a quick-to-laugh and hard-working farmer. Yerena has been farming for over 30 years. He employs four full-time workers to farm the land, and much of the rest of the work is done by family members. We walked through the fields and greedily tasted many different types of berries.\u003c/p>\n\u003cp>Visiting the farms through CUESA gives me such a greater understanding of where my food is coming from. And visitng with a large group is very efficient for the busy farmers -- instead of giving us all individual farm tours, they can spend a dedicated amount of time educating many visitors instead of a few at a time. I am constantly amazed during farm tours like this about how willing the farmers are to disclose many different parts of their business in the name of education. It's a great way to get to know our Bay Area farming community.\u003c/p>\n\u003cp>This summer, CUESA is conducting two additional farm tours:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#aug26\">Valley Orchard Farm Tour\u003c/a>\u003c/strong>\u003cbr>Sunday, August 26\u003cbr>Tour Lagier Ranches, our local almond producer, and Hidden Star Orchard in Linden.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#sep16\">Milk and Honey Farm Tour\u003c/a>\u003c/strong> (SOLD OUT)\u003cbr>Sunday, September 16\u003cbr>A tour of Spring Hill Cheese in Petaluma and Marshall's Farm Honey\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Both tours are $25 each and include lunch made with farmers' market ingredients.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/1-783109.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Several varietals of Far West Fungi mushrooms\u003c/i>\u003c/p>\n\u003cp>On Sunday, I participated in the \u003cstrong>\u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>\u003c/strong> Coastal Harvest Farm Tour -- a tour of \u003cstrong>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi Farm\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_92.php\">Yerena Farms\u003c/a>\u003c/strong> in Moss Landing.\u003c/p>\n\u003cp>Walking on to the Far West Fungi farm was like no other farm I'd other seen. It can as aptly be described as a laboratory as a farm. Forget all images of fields of mushrooms growing as far as the eye can see: these mushrooms are grown in low warehouses and all production takes place inside buildings.\u003c/p>\n\u003cp>John and Toby Garrone, the farmers at Far West Fungi, grow hardwood mushrooms on their farm. These are mushrooms that naturally grow on trees or stumps: shiitake, several types of oyster, king trumpet, maitake and lion's head.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/2-783112.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Toby Garrone shows the inoculation process\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To grow a hardwood mushroom, the farmer must create a food source. Unlike fruits and vegetables, fungi do not use photosynthesis to grow. So, instead of getting their food source from the sun, the mushrooms take nutrients from the tree stump on which they are growing.\u003c/p>\n\u003cp>Much of the initial inoculation and start-up process of the mushroom cycle involves re-creating a tree stump-like environment for the mushroom. At Far West Fungi, this is done with a combination of sawdust, rice bran hulls, oyster shells, and water. John Garrone told us that commercial mushroom growing often takes part around an area that produces by-products like wood chips because so much of the mushroom process can use these waste products.\u003c/p>\n\u003cp>The mixture is put into special plastic bag (\"One of the most expensive parts of the process,\" says Toby Garrone), is sterilized, inoculated with mushroom spores in a clean room, and is watched for proper \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Mycellium\">mycelium\u003c/a>\u003c/strong> growth before being taken to incubation rooms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/3-771368.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Incubation room, John Garrone, and clean room\u003c/i>\u003c/p>\n\u003cp>As I mentioned at the outset of this post, a lot of this process reminds me of a laboratory. Temperatures and air flow are constantly being monitored. Strains of mushrooms are cultivated in petri dishes. And the initial growing process takes place in a clean room where workers must strip down and don sterile suits in order to keep unwanted bacteria spores from entering the process.\u003c/p>\n\u003cp>Once the mushrooms enter the incubation stage, they are separated into their different varietals. Shiitake have the longest incubation period on the farm at 90 days.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600976532143/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/4-771372.jpg\" alt=\"Mushroom Montage\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Growing rooms\u003c/i>\u003c/p>\n\u003cp>After incubating, the mushrooms enter the growing stage. At this point, the shiitake mushrooms are taken out of the bag altogether, while the maitake and oyster mushroom bags are fashioned with a collar which will direct the growth into a cluster, keep moisture in and allow in oxygen.\u003c/p>\n\u003cp>Unlike button mushrooms which grow in complete darkness, the hardwood mushrooms that we saw incubate and grow in dimly lighted rooms. Water sprays go off at regular intervals to keep the room humid and moist.\u003c/p>\n\u003cp>From start to finish, the entire process of bringing a mushroom to table takes anywhere from three to five months, dependent on the type of mushroom and the growing conditions. A fascinating process that I would encourage you to see if you ever have the opportunity.\u003c/p>\n\u003cp>In addition to the Ferry Plaza Farmers' Market, Far West Fungi also sells at the Palo Alto, Alemany, Civic Center, and Mountain View farmers' markets.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/sets/72157600982319429/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/5-756816.jpg\" alt=\"Yerena Farms\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Yerena Farms\u003c/i>\u003c/p>\n\u003cp>After a great, mushroom laden lunch at the Far West Fungi farm, we set out for Yerena Farms, a farm that you may know from the Ferry Plaza Farmers' market as one of the outstanding organic berry vendors. We were taken on a tour of the 19-acre farm by Polli Yerena, a quick-to-laugh and hard-working farmer. Yerena has been farming for over 30 years. He employs four full-time workers to farm the land, and much of the rest of the work is done by family members. We walked through the fields and greedily tasted many different types of berries.\u003c/p>\n\u003cp>Visiting the farms through CUESA gives me such a greater understanding of where my food is coming from. And visitng with a large group is very efficient for the busy farmers -- instead of giving us all individual farm tours, they can spend a dedicated amount of time educating many visitors instead of a few at a time. I am constantly amazed during farm tours like this about how willing the farmers are to disclose many different parts of their business in the name of education. It's a great way to get to know our Bay Area farming community.\u003c/p>\n\u003cp>This summer, CUESA is conducting two additional farm tours:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#aug26\">Valley Orchard Farm Tour\u003c/a>\u003c/strong>\u003cbr>Sunday, August 26\u003cbr>Tour Lagier Ranches, our local almond producer, and Hidden Star Orchard in Linden.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://cuesa.org/events/calendar/#sep16\">Milk and Honey Farm Tour\u003c/a>\u003c/strong> (SOLD OUT)\u003cbr>Sunday, September 16\u003cbr>A tour of Spring Hill Cheese in Petaluma and Marshall's Farm Honey\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Both tours are $25 each and include lunch made with farmers' market ingredients.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Party Planning: Baby Shower Menu in Progress",
"title": "Party Planning: Baby Shower Menu in Progress",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/SyrupsInProgress-752797.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>My best-friend-since-7th-grade is about a million months pregnant and I offered to host a baby shower for her this month. Being the urban, single woman who is a bit clueless about things such as baby showers, my first proposal was to have the shower at a Mexican restaurant in Jen's hometown of Sacramento. This idea was met with dead silence. So, I changed plans and enlisted the home of another great Sacramento friend and have set about planning a traditional baby shower, complete with lunch buffet and possible games.\u003c/p>\n\u003cp>Of course, I still had a couple of tricks up my sleeve. Jen is about the \"greenest\" person I know, still taking public transportation in 106 degree Sacramento heat while being 8 months pregnant, and recycling everything possible, so I decided to play off of the green them a bit in the shower invitation:\u003c/p>\n\u003cdiv>Please join us for an organic, super crunchy, low toxic,\u003cbr>free range, tree hugging baby shower!\u003cbr>... Previously loved items welcome and appreciated.\u003cbr>Wrap in a reusable item or skip the wrapping altogether.\u003c/div>\n\u003cp>This week, I have set about menu planning. The shower will take place at the end of the month, right around the height of heat in Sacramento. It has a special twist as Jen is gluten-free. My goals for the menu were to have interesting, non-traditional shower foods that can be prepared in advance with a minimum of attention needed near serving time. A tapas-themed meal came to mind, and things began to fall into place.\u003c/p>\n\u003cp>Drinks\u003c/p>\n\u003cul>\n\u003cli>A selection of homemade syrups. This is the summer of syrups in my apartment, and I am in the process of testing out a few that I think will work for the shower. In the photograph above, you can see that I have made a mango lime syrup, blueberry ollalieberry syrup, rose geranium syrup, and strawberry lemon verbena syrup. I plan on adding a ginger syrup to the mix as well. \u003c/li>\n\u003cli>Seltzer Water\u003c/li>\n\u003cli>Sparkling Wine\u003c/li>\n\u003cli>Lemons for adjusting flavor\u003c/li>\n\u003cli>Coffee\u003c/li>\n\u003c/ul>\n\u003cp>Snacks\u003c/p>\n\u003cul>\n\u003cli>Marinated Olives\u003c/li>\n\u003cli>*Spicy Fried Almonds\u003c/li>\n\u003cli>Pimientos de Padron, pan-fried and salted\u003c/li>\n\u003cli>Cheese plate with Jamon Serrano, Spanish Chorizo, Spanish Cheeses, Quince Paste and Bread\u003c/li>\n\u003c/ul>\n\u003cp>Entrees\u003c/p>\n\u003cul>\n\u003cli>*Tortilla Espanola. I have made this in the past, and think that it will be a crowd-pleaser. It has an added bonus that it is supposed to be served room temperature, so it will be easy to prepare in advance.\u003c/li>\n\u003cli>Zucchini Carpaccio Salad. While I have found a couple of recipes for this, I am trying to replicate the delicious appetizer that I order at my neighborhood Italian restaurant, \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yhOdQqSZpK7LmRlFzKnbYQ\">Jackson Fillmore\u003c/a>\u003c/strong>. They serve it with slivered almonds and Pecorino Romano cheese. The zuchinni seems to be cut into very small matchsticks, which is something that I need to test out this week.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/784\">Mushroom Salad in Radicchio Cups\u003c/a>\u003c/strong>. I \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/07/on-cemeteries-m.html#comments\">asked readers on my personal blog for a good mushroom salad recipe\u003c/a>\u003c/strong>, and I am going to take suggestions from them for the salad and then put it in radicchio cups, as suggested in the above Epicurious recipe.\u003c/li>\n\u003cli>Gazpacho. Never made it, don't have a specific recipe. Do you have a recipe you love?\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/107129\">Mini-Meatballs in Saffron Sauce\u003c/a>\u003c/strong>. This recipe seemed to go with the tapas theme, so I am going to test it out this week to make sure it's up to snuff. This is the only entree that I plan on serving hot.\u003c/li>\n\u003cli>Romesco Sauce for bread dipping, meatballs or tortilla. I don't believe that romesco sauce is typically served with tortilla, but I look for any excuse to include this nutty, spicy sauce with a meal.\u003c/li>\n\u003c/ul>\n\u003cp>Dessert\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.elise.com/recipes/archives/000270strawberry_shortcake.php\">Gluten-Free Strawberry Shortcake\u003c/a>\u003c/strong>. I'm not a baker, but this recipe from Elise's Simply Recipes seems like it will be possible to pull off for a crowd. I may need to pre-test.\u003c/li>\n\u003c/ul>\n\u003cp>* Recipe from \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767906721/kqedorg-20\">Bittman's Best Recipes in the World\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is the plan -- at least for today. I offered to make dinner for a few friends this week with their agreement to be recipe testers for the above entrees. I am hoping to get some feedback and refine the menu before the shower in a couple of weeks.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/SyrupsInProgress-752797.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>My best-friend-since-7th-grade is about a million months pregnant and I offered to host a baby shower for her this month. Being the urban, single woman who is a bit clueless about things such as baby showers, my first proposal was to have the shower at a Mexican restaurant in Jen's hometown of Sacramento. This idea was met with dead silence. So, I changed plans and enlisted the home of another great Sacramento friend and have set about planning a traditional baby shower, complete with lunch buffet and possible games.\u003c/p>\n\u003cp>Of course, I still had a couple of tricks up my sleeve. Jen is about the \"greenest\" person I know, still taking public transportation in 106 degree Sacramento heat while being 8 months pregnant, and recycling everything possible, so I decided to play off of the green them a bit in the shower invitation:\u003c/p>\n\u003cdiv>Please join us for an organic, super crunchy, low toxic,\u003cbr>free range, tree hugging baby shower!\u003cbr>... Previously loved items welcome and appreciated.\u003cbr>Wrap in a reusable item or skip the wrapping altogether.\u003c/div>\n\u003cp>This week, I have set about menu planning. The shower will take place at the end of the month, right around the height of heat in Sacramento. It has a special twist as Jen is gluten-free. My goals for the menu were to have interesting, non-traditional shower foods that can be prepared in advance with a minimum of attention needed near serving time. A tapas-themed meal came to mind, and things began to fall into place.\u003c/p>\n\u003cp>Drinks\u003c/p>\n\u003cul>\n\u003cli>A selection of homemade syrups. This is the summer of syrups in my apartment, and I am in the process of testing out a few that I think will work for the shower. In the photograph above, you can see that I have made a mango lime syrup, blueberry ollalieberry syrup, rose geranium syrup, and strawberry lemon verbena syrup. I plan on adding a ginger syrup to the mix as well. \u003c/li>\n\u003cli>Seltzer Water\u003c/li>\n\u003cli>Sparkling Wine\u003c/li>\n\u003cli>Lemons for adjusting flavor\u003c/li>\n\u003cli>Coffee\u003c/li>\n\u003c/ul>\n\u003cp>Snacks\u003c/p>\n\u003cul>\n\u003cli>Marinated Olives\u003c/li>\n\u003cli>*Spicy Fried Almonds\u003c/li>\n\u003cli>Pimientos de Padron, pan-fried and salted\u003c/li>\n\u003cli>Cheese plate with Jamon Serrano, Spanish Chorizo, Spanish Cheeses, Quince Paste and Bread\u003c/li>\n\u003c/ul>\n\u003cp>Entrees\u003c/p>\n\u003cul>\n\u003cli>*Tortilla Espanola. I have made this in the past, and think that it will be a crowd-pleaser. It has an added bonus that it is supposed to be served room temperature, so it will be easy to prepare in advance.\u003c/li>\n\u003cli>Zucchini Carpaccio Salad. While I have found a couple of recipes for this, I am trying to replicate the delicious appetizer that I order at my neighborhood Italian restaurant, \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yhOdQqSZpK7LmRlFzKnbYQ\">Jackson Fillmore\u003c/a>\u003c/strong>. They serve it with slivered almonds and Pecorino Romano cheese. The zuchinni seems to be cut into very small matchsticks, which is something that I need to test out this week.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/784\">Mushroom Salad in Radicchio Cups\u003c/a>\u003c/strong>. I \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/07/on-cemeteries-m.html#comments\">asked readers on my personal blog for a good mushroom salad recipe\u003c/a>\u003c/strong>, and I am going to take suggestions from them for the salad and then put it in radicchio cups, as suggested in the above Epicurious recipe.\u003c/li>\n\u003cli>Gazpacho. Never made it, don't have a specific recipe. Do you have a recipe you love?\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/107129\">Mini-Meatballs in Saffron Sauce\u003c/a>\u003c/strong>. This recipe seemed to go with the tapas theme, so I am going to test it out this week to make sure it's up to snuff. This is the only entree that I plan on serving hot.\u003c/li>\n\u003cli>Romesco Sauce for bread dipping, meatballs or tortilla. I don't believe that romesco sauce is typically served with tortilla, but I look for any excuse to include this nutty, spicy sauce with a meal.\u003c/li>\n\u003c/ul>\n\u003cp>Dessert\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.elise.com/recipes/archives/000270strawberry_shortcake.php\">Gluten-Free Strawberry Shortcake\u003c/a>\u003c/strong>. I'm not a baker, but this recipe from Elise's Simply Recipes seems like it will be possible to pull off for a crowd. I may need to pre-test.\u003c/li>\n\u003c/ul>\n\u003cp>* Recipe from \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767906721/kqedorg-20\">Bittman's Best Recipes in the World\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is the plan -- at least for today. I offered to make dinner for a few friends this week with their agreement to be recipe testers for the above entrees. I am hoping to get some feedback and refine the menu before the shower in a couple of weeks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Tis the Season: New Potatoes",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0553large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0553small-788675.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Huckleberry Potatoes, Little Organic Farm\u003c/i>\u003c/p>\n\u003cp>Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term \"new potatoes.\" We've all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely true new potatoes.\u003c/p>\n\u003cblockquote>\u003cp>\"Real new potatoes are harvested from the plant's trailing underground roots while the plant is still growing. They tend to be small and their skins are thin and flaky. They are prized for their fine, delicate flavor, so if you find them -- usually when the first early summer crop is still weeks from harvest ... nab them. I've never seen them sold anywhere but at the farmers' markets and roadside stands, but they may start appearing in specialty markets.\"\u003c/p>\n\u003cdiv>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">-- Jeff Cox, The Organic Cook's Bible\u003c/a>\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>I smiled this week as I read in the \u003cstrong>\u003ca href=\"http://cuesa.org/cuesa/e-letter/\">CUESA Newsletter \u003c/a>\u003c/strong>that \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_56.php\">Little Organic Farm\u003c/a>\u003c/strong> would be returning to the market for a new season. Dave Little farms in Marin County and brings some of the best potatoes you'll ever have to our Bay Area Farmers' Markets. I buy his potatoes from the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> or the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">Sunday San Rafael market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSCN0145large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSCN0145small-798506.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Dave Little in his field, Tomales, Ca\u003c/i>\u003c/p>\n\u003cp>\"This year's crop looks really good. The taste is going to be very good, though the drier spring may mean lower yields,\" says Dave Little about his potatoes. Little Organic Farm practices \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry farming\u003c/a>\u003c/strong>, a method of growing in which the farmer plants in wet soil and then does not typically add additional water to the crop as it grows. When potatoes are grown this way, the resultant product is a potato that is high in sugar content and wonderfully flavored. The potatoes have a lower water content and therefore a higher concentration of potato flavor. The trade-off is a very low crop yield. \"Farmers who water their crops get a yield of 30,000 to 40,000 pounds of potatoes per acre. We're lucky to get 10,000 pounds,\" said Dave Little in a phone interview.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area chefs also love the flavor of Little's potatoes. \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, \u003ca href=\"http://www.marketbar.com/\">MarketBar\u003c/a>, and \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a> are among restaurants that buy Little Organic Farm potatoes for their menus.\u003c/p>\n\u003cp>All of this potato goodness is made even better when you can buy new potatoes that have been freshly dug. The potatoes that Little had at the market this weekend had been hand dug on Friday and obviously had never been put into storage. If you get a chance to taste them, you will quickly understand why these potatoes are so prized among those of us who seek out new potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0597large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0597small-788680.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Warm Potato Salad with Bacon\u003c/i>\u003c/p>\n\u003cp>To celebrate the new potato harvest and in honor of the Fourth of July, I made a warm potato salad with bacon that was inspired by \u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/238933\">a recipe in this month's Gourmet magazine\u003c/a>\u003c/strong>. The recipe seems to be very forgiving to changes. First of all, use your judgment with their suggested cooking time. I found 30 minutes to be too long, and pulled the potatoes out after about 20 minutes. While I followed the general idea of the recipe, I added shallots into the vinegar and tossed them with the warm potatoes because I didn't have chives. Then to add a bit of green in at the end, I chopped up some Ancho Cress -- a spicy green that I picked up this weekend from \u003cstrong>\u003ca href=\"http://marinroots.com/\">Marin Roots Farm\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The result was delicious, and a great way to show off the amazing flavor of new potatoes.\u003c/p>\n\n",
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"description": "Huckleberry Potatoes, Little Organic Farm Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term "new potatoes." We've all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0553large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0553small-788675.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Huckleberry Potatoes, Little Organic Farm\u003c/i>\u003c/p>\n\u003cp>Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term \"new potatoes.\" We've all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely true new potatoes.\u003c/p>\n\u003cblockquote>\u003cp>\"Real new potatoes are harvested from the plant's trailing underground roots while the plant is still growing. They tend to be small and their skins are thin and flaky. They are prized for their fine, delicate flavor, so if you find them -- usually when the first early summer crop is still weeks from harvest ... nab them. I've never seen them sold anywhere but at the farmers' markets and roadside stands, but they may start appearing in specialty markets.\"\u003c/p>\n\u003cdiv>\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">-- Jeff Cox, The Organic Cook's Bible\u003c/a>\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>I smiled this week as I read in the \u003cstrong>\u003ca href=\"http://cuesa.org/cuesa/e-letter/\">CUESA Newsletter \u003c/a>\u003c/strong>that \u003cstrong>\u003ca href=\"http://cuesa.org/markets/farmers/farm_56.php\">Little Organic Farm\u003c/a>\u003c/strong> would be returning to the market for a new season. Dave Little farms in Marin County and brings some of the best potatoes you'll ever have to our Bay Area Farmers' Markets. I buy his potatoes from the \u003cstrong>\u003ca href=\"http://cuesa.org/markets/days/saturday.php\">Ferry Plaza Farmers' Market\u003c/a>\u003c/strong> or the \u003cstrong>\u003ca href=\"http://www.marincountyfarmersmarkets.org/sanrafael.htm\">Sunday San Rafael market\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSCN0145large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSCN0145small-798506.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Dave Little in his field, Tomales, Ca\u003c/i>\u003c/p>\n\u003cp>\"This year's crop looks really good. The taste is going to be very good, though the drier spring may mean lower yields,\" says Dave Little about his potatoes. Little Organic Farm practices \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry farming\u003c/a>\u003c/strong>, a method of growing in which the farmer plants in wet soil and then does not typically add additional water to the crop as it grows. When potatoes are grown this way, the resultant product is a potato that is high in sugar content and wonderfully flavored. The potatoes have a lower water content and therefore a higher concentration of potato flavor. The trade-off is a very low crop yield. \"Farmers who water their crops get a yield of 30,000 to 40,000 pounds of potatoes per acre. We're lucky to get 10,000 pounds,\" said Dave Little in a phone interview.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area chefs also love the flavor of Little's potatoes. \u003ca href=\"http://www.rangesf.com/\">Range\u003c/a>, \u003ca href=\"http://www.marketbar.com/\">MarketBar\u003c/a>, and \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a> are among restaurants that buy Little Organic Farm potatoes for their menus.\u003c/p>\n\u003cp>All of this potato goodness is made even better when you can buy new potatoes that have been freshly dug. The potatoes that Little had at the market this weekend had been hand dug on Friday and obviously had never been put into storage. If you get a chance to taste them, you will quickly understand why these potatoes are so prized among those of us who seek out new potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/DSC_0597large.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0597small-788680.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Warm Potato Salad with Bacon\u003c/i>\u003c/p>\n\u003cp>To celebrate the new potato harvest and in honor of the Fourth of July, I made a warm potato salad with bacon that was inspired by \u003cstrong>\u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/238933\">a recipe in this month's Gourmet magazine\u003c/a>\u003c/strong>. The recipe seems to be very forgiving to changes. First of all, use your judgment with their suggested cooking time. I found 30 minutes to be too long, and pulled the potatoes out after about 20 minutes. While I followed the general idea of the recipe, I added shallots into the vinegar and tossed them with the warm potatoes because I didn't have chives. Then to add a bit of green in at the end, I chopped up some Ancho Cress -- a spicy green that I picked up this weekend from \u003cstrong>\u003ca href=\"http://marinroots.com/\">Marin Roots Farm\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The result was delicious, and a great way to show off the amazing flavor of new potatoes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.grist.org/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gristlogo-756098.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I have been finding my food news in some interesting places. When I only have a minute or two and need the most information possible, I check out the \u003cstrong>\u003ca href=\"http://www.ethicurean.com/\">Ethicurean's\u003c/a>\u003c/strong> Daily Digest for the latest on food policy, industrial agriculture, and activist projects going on around the world.\u003c/p>\n\u003cp>But when I have a little more time, one of the first places I look is \u003cstrong>\u003ca href=\"http://www.grist.org/\">Grist\u003c/a>\u003c/strong>. Grist is an online magazine published by Grist Magazine, Inc. -- a non-profit organization with a mission of educating and energizing \"the next generation of environmentalists with hard news delivered with a light touch\".\u003c/p>\n\u003cp>I first noticed Grist's commitment to reporting food-related stories when they began publishing articles by Tom Philpott in 2005. Philpott co-founded \u003cstrong>\u003ca href=\"http://maverickfarms.org/\">Maverick Farms\u003c/a>\u003c/strong>, an educational farm in North Carolina. He's a fantastic writer who brings thought-provoking topics to the table. He writes with a farmer's perspective, and often rounds out food politics debates with a point-of-view not being written about by others. This week, for instance, Philpott published \u003cstrong>\u003ca href=\"http://grist.org/comments/food/2007/06/21/subsidy-mess/\">\"The hand that feeds: don't blame farms for the farm-subsidy mess,\"\u003c/a>\u003c/strong> an article challenging those of us who assume that an elimination of farm subsidies would go a long way in ending the inequities created by industrial agriculture. Check out the comments thread for this article as well -- they are very interesting.\u003c/p>\n\u003cp>Grist's general food coverage is often interesting and new. Samuel Fromartz, the author of \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0156032422/kqedorg-20\">Organic, Inc.\u003c/a>\u003c/strong> and the writer at the \u003cstrong>\u003ca href=\"http://www.chewswise.com/\">Chews Wise blog\u003c/a>\u003c/strong>, writes for Grist. He recently wrote a post for Grist's blog about the \u003cstrong>\u003ca href=\"http://gristmill.grist.org/story/2007/6/8/1497/80650\">ousting of a large organic dairy from organic certification\u003c/a>\u003c/strong>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of my favorite sections of Grist is the \u003cstrong>\u003ca href=\"http://www.grist.org/advice/ask\">Ask Umbra\u003c/a>\u003c/strong> column in which Umbra Fisk tries to answer questions that we can't find answers to. In the past few months, I have learned whether \u003cstrong>\u003ca href=\"http://www.grist.org/advice/ask/2007/04/04/bottle_battle/index.html\">aluminum bottles are safer than Nalgene-type bottles\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.grist.org/advice/ask/2007/02/26/boiling/index.html\">if it's more energy efficient to boil water for tea on the stove, in a microwave, or in an electric kettle\u003c/a>\u003c/strong>. Not all Ask Umbra columns are food-related. In a column on Monday, Umbra hilariously tackled \u003cstrong>\u003ca href=\"http://grist.org/advice/ask/2007/06/25/peeing/\">whether it's more environmental to pee in the ocean or behind a sand dune\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you're an RSS-fiend like me, you can sign up for \u003cstrong>\u003ca href=\"http://www.grist.org/topic/rss/food\">food specific posts to Grist\u003c/a>\u003c/strong>, or for \u003cstrong>\u003ca href=\"http://www.grist.org/cgi-bin/signmeup.pl\">email updates to different sections of the site\u003c/a>\u003c/strong>. It's an interesting place to get food politics news and read opinions from some of the key leaders in the policy field.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.grist.org/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/gristlogo-756098.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I have been finding my food news in some interesting places. When I only have a minute or two and need the most information possible, I check out the \u003cstrong>\u003ca href=\"http://www.ethicurean.com/\">Ethicurean's\u003c/a>\u003c/strong> Daily Digest for the latest on food policy, industrial agriculture, and activist projects going on around the world.\u003c/p>\n\u003cp>But when I have a little more time, one of the first places I look is \u003cstrong>\u003ca href=\"http://www.grist.org/\">Grist\u003c/a>\u003c/strong>. Grist is an online magazine published by Grist Magazine, Inc. -- a non-profit organization with a mission of educating and energizing \"the next generation of environmentalists with hard news delivered with a light touch\".\u003c/p>\n\u003cp>I first noticed Grist's commitment to reporting food-related stories when they began publishing articles by Tom Philpott in 2005. Philpott co-founded \u003cstrong>\u003ca href=\"http://maverickfarms.org/\">Maverick Farms\u003c/a>\u003c/strong>, an educational farm in North Carolina. He's a fantastic writer who brings thought-provoking topics to the table. He writes with a farmer's perspective, and often rounds out food politics debates with a point-of-view not being written about by others. This week, for instance, Philpott published \u003cstrong>\u003ca href=\"http://grist.org/comments/food/2007/06/21/subsidy-mess/\">\"The hand that feeds: don't blame farms for the farm-subsidy mess,\"\u003c/a>\u003c/strong> an article challenging those of us who assume that an elimination of farm subsidies would go a long way in ending the inequities created by industrial agriculture. Check out the comments thread for this article as well -- they are very interesting.\u003c/p>\n\u003cp>Grist's general food coverage is often interesting and new. Samuel Fromartz, the author of \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0156032422/kqedorg-20\">Organic, Inc.\u003c/a>\u003c/strong> and the writer at the \u003cstrong>\u003ca href=\"http://www.chewswise.com/\">Chews Wise blog\u003c/a>\u003c/strong>, writes for Grist. He recently wrote a post for Grist's blog about the \u003cstrong>\u003ca href=\"http://gristmill.grist.org/story/2007/6/8/1497/80650\">ousting of a large organic dairy from organic certification\u003c/a>\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of my favorite sections of Grist is the \u003cstrong>\u003ca href=\"http://www.grist.org/advice/ask\">Ask Umbra\u003c/a>\u003c/strong> column in which Umbra Fisk tries to answer questions that we can't find answers to. In the past few months, I have learned whether \u003cstrong>\u003ca href=\"http://www.grist.org/advice/ask/2007/04/04/bottle_battle/index.html\">aluminum bottles are safer than Nalgene-type bottles\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.grist.org/advice/ask/2007/02/26/boiling/index.html\">if it's more energy efficient to boil water for tea on the stove, in a microwave, or in an electric kettle\u003c/a>\u003c/strong>. Not all Ask Umbra columns are food-related. In a column on Monday, Umbra hilariously tackled \u003cstrong>\u003ca href=\"http://grist.org/advice/ask/2007/06/25/peeing/\">whether it's more environmental to pee in the ocean or behind a sand dune\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you're an RSS-fiend like me, you can sign up for \u003cstrong>\u003ca href=\"http://www.grist.org/topic/rss/food\">food specific posts to Grist\u003c/a>\u003c/strong>, or for \u003cstrong>\u003ca href=\"http://www.grist.org/cgi-bin/signmeup.pl\">email updates to different sections of the site\u003c/a>\u003c/strong>. It's an interesting place to get food politics news and read opinions from some of the key leaders in the policy field.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/562643090/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0419_sm-766473.jpg\" alt=\"Cutting the salami\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I've often heard about, but never made it to, the famous parking lot events held in the small parking lot of a Berkeley food triumvirate: \u003cstrong>\u003ca href=\"http://www.cafefanny.com/\">Cafe Fanny\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://local.yahoo.com/details?fr=dd-local-tl2&id=26988787\">Acme Bread\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>\u003c/strong>. The most well known of these events is the Oyster Bliss celebration that takes place in the Spring. This past April marked the 16th Annual Oyster Bliss event. Other annual parking lot events are Provence Day and Beaujolais Nouveau Day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/563035031/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0412_sm-703291.jpg\" alt=\"Salami for cutting\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>At Cafe Fanny the other day, I noticed a sign announcing a new event -- one featuring the salumi of Paul Bertolli's \u003cstrong>\u003ca href=\"http://www.framani.com/\">Fra' Mani\u003c/a>\u003c/strong>. From the sign, and in Bertolli's words, \u003c/p>\n\u003cblockquote>\u003cp>\"I've been waiting for just the right opportunity to celebrate Fra' Mani in the local community where it was born just a little over a year ago. As luck would have it, we found our home a stone's throw away from our friends at Kermit Lynch, where I never fail to find the right wine match for my salumi. I am proud to share the work of our first year with our neighbors and friends in what has become Berkeley's only center for seasonal outdoor Bacchanalia -- Kermit's front yard.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/562642604/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0417_sm-766448.jpg\" alt=\"The parking lot\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Marc of \u003cstrong>\u003ca href=\"http://marcsala.blogspot.com/\">Mental Masala\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/strong> accompanied me to the salami-fest on Saturday. \"I know the last thing you probably want to do is go to a sausage-based event,\" I wrote to him last week when I invited him. Marc's a vegetarian. But he gamely came along and noshed on Acme bread, \u003cstrong>\u003ca href=\"http://www.fiscalinicheese.com/\">Fiscalini San Joaquin Gold cheese\u003c/a>\u003c/strong>, and some pistachios as I dug into my plate of pork.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/562641066/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0404_sm-740710.jpg\" alt=\"Cooking Sausages\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The menu featured two choices: Fra' Mani Grilled Classic Italian Sausage with Cannelini Beans ($12), and a Grand Salumi Platter with 7 different types of charcuterie from the Fra' Mani kitchen ($16). I chose the Salumi platter and was served dry chorizo, salametto, salame toscano, soppressata, salame gentile, mortadella, and salame rosa. This choice was an obvious one as it gave me a chance to taste all of the salumi side-by-side as well as allowing me to taste two new products from Fra' Mani -- the mortadella and the salame rosa. The salame rosa was wonderful and studded with pistachios that added to the flavor profile. And I can't wait to get my hands on some of the mortadella - it's going to be fabulous in sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/563035517/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0414_smjpg-703297.jpg\" alt=\"The Grand Salumi Platter\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The event also featured wines from Kermit Lynch chosen specifically to go with the Fra' Mani products which were all reasonably priced at between $5 and $8. Before leaving, we tasted a sublime lemon pistachio cake and a good salted chocolate cookie from the Cafe Fanny table.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All in all, a fantastic event.\u003c/p>\n\n",
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"description": "I've often heard about, but never made it to, the famous parking lot events held in the small parking lot of a Berkeley food triumvirate: Cafe Fanny, Acme Bread, and Kermit Lynch Wine Merchant. The most well known of these events is the Oyster Bliss celebration that takes place in the Spring. This past April",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/562643090/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0419_sm-766473.jpg\" alt=\"Cutting the salami\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I've often heard about, but never made it to, the famous parking lot events held in the small parking lot of a Berkeley food triumvirate: \u003cstrong>\u003ca href=\"http://www.cafefanny.com/\">Cafe Fanny\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://local.yahoo.com/details?fr=dd-local-tl2&id=26988787\">Acme Bread\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>\u003c/strong>. The most well known of these events is the Oyster Bliss celebration that takes place in the Spring. This past April marked the 16th Annual Oyster Bliss event. Other annual parking lot events are Provence Day and Beaujolais Nouveau Day.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/563035031/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0412_sm-703291.jpg\" alt=\"Salami for cutting\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>At Cafe Fanny the other day, I noticed a sign announcing a new event -- one featuring the salumi of Paul Bertolli's \u003cstrong>\u003ca href=\"http://www.framani.com/\">Fra' Mani\u003c/a>\u003c/strong>. From the sign, and in Bertolli's words, \u003c/p>\n\u003cblockquote>\u003cp>\"I've been waiting for just the right opportunity to celebrate Fra' Mani in the local community where it was born just a little over a year ago. As luck would have it, we found our home a stone's throw away from our friends at Kermit Lynch, where I never fail to find the right wine match for my salumi. I am proud to share the work of our first year with our neighbors and friends in what has become Berkeley's only center for seasonal outdoor Bacchanalia -- Kermit's front yard.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/562642604/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0417_sm-766448.jpg\" alt=\"The parking lot\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Marc of \u003cstrong>\u003ca href=\"http://marcsala.blogspot.com/\">Mental Masala\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/strong> accompanied me to the salami-fest on Saturday. \"I know the last thing you probably want to do is go to a sausage-based event,\" I wrote to him last week when I invited him. Marc's a vegetarian. But he gamely came along and noshed on Acme bread, \u003cstrong>\u003ca href=\"http://www.fiscalinicheese.com/\">Fiscalini San Joaquin Gold cheese\u003c/a>\u003c/strong>, and some pistachios as I dug into my plate of pork.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/562641066/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0404_sm-740710.jpg\" alt=\"Cooking Sausages\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The menu featured two choices: Fra' Mani Grilled Classic Italian Sausage with Cannelini Beans ($12), and a Grand Salumi Platter with 7 different types of charcuterie from the Fra' Mani kitchen ($16). I chose the Salumi platter and was served dry chorizo, salametto, salame toscano, soppressata, salame gentile, mortadella, and salame rosa. This choice was an obvious one as it gave me a chance to taste all of the salumi side-by-side as well as allowing me to taste two new products from Fra' Mani -- the mortadella and the salame rosa. The salame rosa was wonderful and studded with pistachios that added to the flavor profile. And I can't wait to get my hands on some of the mortadella - it's going to be fabulous in sandwiches.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/91132404@N00/563035517/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0414_smjpg-703297.jpg\" alt=\"The Grand Salumi Platter\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The event also featured wines from Kermit Lynch chosen specifically to go with the Fra' Mani products which were all reasonably priced at between $5 and $8. Before leaving, we tasted a sublime lemon pistachio cake and a good salted chocolate cookie from the Cafe Fanny table.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All in all, a fantastic event.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/525411908/\">\u003cimg src=\"http://farm2.static.flickr.com/1135/525411908_952572560d.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>I will be eternally grateful to the participants at \u003cstrong>\u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a>\u003c/strong> because they taught me, many years ago, to love taco trucks. I now seek out taco trucks wherever I go and some of the best tacos I have eaten have been off of these mobile trucks in many different cities. My mouth waters to think about the tacos at the \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/25171\">El Novillo taco truck\u003c/a>\u003c/strong> in Oakland's Fruitvale district followed by a licuado nuez -- a milkshake with walnuts -- from the Ojo de Agua truck nearby.\u003c/p>\n\u003cp>Over the years, I have come to appreciate the community that springs up around taco trucks in many towns. In some places, I will be the only \"jueda\" at the trucks -- surrounded by mainly Latino families or workers on lunch breaks. The workers and owners of the taco trucks are usually immigrants to the United States and seem to work very hard at their jobs. Cleanliness is always a question when I bring friends to taco trucks for the first time, and contrary to popular belief, taco trucks are inspected by the Health Department and are held to general health and safety standards. Is every taco truck I have gone to immaculate? No, but neither is every \"brick and mortar\" restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/525941987/\">\u003cimg src=\"http://farm2.static.flickr.com/1093/525941987_74b8898e78.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Citing safety and health concerns, along with cries of \"unfair competition\" from brick and mortar restaurants in the area, the City of Salinas is considering an outright ban on \"mobile vendors\" or a severe restriction on their business. In January, the city set a cap on the vendor permits at the current count of 31 and no new permits will be issued causing a gradual fade-out of taco trucks in Salinas. Next week, an as-of-yet unpublicized proposal is scheduled to go before the city council that will further restrict the taco trucks. The proposal could include possible time restrictions instructing taco trucks to only operate between 6 pm and 6 am, could require that the vendors move their trucks every 15 minutes to one hour, or could cause taco trucks to have to move off of public streets and on to private property zoned for the business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Melanie Wong, a frequent poster to the Chowhound boards, is often in Salinas visiting family and has been highlighting the wonderful food coming from the Salinas taco trucks. \"I'm on the side of good food, and the side of the best tacos I can find, wherever that is,\" she says. And in Salinas, the best tacos seem to come from the trucks. In talking to other customers, Wong discovered that the Salinas taco trucks are a magnet for Latino families up and down the valley as the town is known for having some of the best food around. And according to a \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/409977\">thread on the Chowhound boards this week\u003c/a>\u003c/strong>, many Chowhounds agree about the caliber of tacos they tasted.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/538060418/\">\u003cimg src=\"http://farm2.static.flickr.com/1050/538060418_584a62226b.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This is not an easy battle to fight. The Salinas United Business Association (SUBA) is in favor of restrictions on the taco trucks, and the taco truck vendors are not naturally organized enough to have a united voice to fight the issue. Fortunately, the vendors have recently retained counsel from the Central Valley. \"The vendors couldn't get anyone in the area to represent them,\" says Wong, as the issue in Salinas is so divisive.\u003c/p>\n\u003cp>Restrictions or elimination of taco trucks seems to be a trend in cities throughout the nation. \u003cstrong>\u003ca href=\"http://www.ocregister.com/ocregister/homepage/abox/article_1580989.php\">The city of Santa Ana\u003c/a>\u003c/strong> has been trying to ban trucks over the last year, Nashville considered an ordinance, and Los Angeles has passed restrictions on taco trucks.\u003c/p>\n\u003cp>The ban bothers me because it seems like big business squashing the little guy in order to make a higher profit. While there may be legitimate health and safety concerns, in most counties there are processes in place with the county health inspector to handle any issues without the city council stepping in with an overarching ban. The same goes for vendors working without legitimate licenses. In both instances, the government should be going after the perpetrator instead of banning an entire class of food providers.\u003c/p>\n\u003cp>And I don't buy the claims of unfair competition from traditional sit-down restaurants. When I go out to eat at a restaurant, I don't usually end up at a taco truck. It may be legitimate that the taco trucks pull from franchise establishments like Taco Bell, McDonald's and Wendy's, but I don't see much crossover between restaurants and taco trucks. But even if it were the case that taco trucks were competition, how about making a better taco that attracts people to your business and letting the market decide what it likes best? There will always be the issue of cost, as taco trucks have lower overhead and can sell the tacos for less. But with value-add services such as liquor, sit-down service, and menu items other than tacos and burritos, it is possible to attract people to a sit-down restaurant over a taco truck.\u003c/p>\n\u003cp>Additionally, the Salinas taco trucks are providing food to a clientele that may not have much other means to eat out. There is a high concentration of very low-income agricultural workers in that area who either don't have the time or don't have the money to eat at higher-end restaurants. \"The Salinas taco trucks are a vibrant part of the local community\", says \u003cstrong>\u003ca href=\"http://www.worldonaplate.org\">Jeanne Brophy\u003c/a>\u003c/strong> who visited the taco trucks in December. \"They are a great alternative for those who don't want to spend money going to sit-down restaurants and want fresher and tastier food than traditional fast-food franchises.\"\u003c/p>\n\u003cp>The possible taco truck ban in Salinas has overarching effects for all of us in the Bay Area. This could set a precedent that will soon come to our communities, and the ban will affect approximately 49 families in Salinas. Immigrant families that are trying hard to create a business and add value to their city by preparing and serving great food -- families who are a part of our greater Bay Area community.\u003c/p>\n\u003cp>If you are interested in having your voice heard about the Salinas taco trucks, contact the \u003cstrong>\u003ca href=\"http://www.ci.salinas.ca.us/CCouncil/CC01.html\">Salinas City Council\u003c/a>\u003c/strong> before their scheduled meeting on June 19.\u003c/p>\n\u003cp>To visit the Salinas taco trucks, \u003cstrong>\u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=108185290246656733987.00000112e99f91a2d353a&om=1&ll=36.677781,-121.635818&spn=0.058236,0.106602&z=13\">check out this map detailing the location of all the trucks\u003c/a>\u003c/strong> (via Chowhound).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All photos courtesy of \u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/\">Melanie Wong\u003c/a>\u003c/strong> and used with her permission.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/525411908/\">\u003cimg src=\"http://farm2.static.flickr.com/1135/525411908_952572560d.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>I will be eternally grateful to the participants at \u003cstrong>\u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a>\u003c/strong> because they taught me, many years ago, to love taco trucks. I now seek out taco trucks wherever I go and some of the best tacos I have eaten have been off of these mobile trucks in many different cities. My mouth waters to think about the tacos at the \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/25171\">El Novillo taco truck\u003c/a>\u003c/strong> in Oakland's Fruitvale district followed by a licuado nuez -- a milkshake with walnuts -- from the Ojo de Agua truck nearby.\u003c/p>\n\u003cp>Over the years, I have come to appreciate the community that springs up around taco trucks in many towns. In some places, I will be the only \"jueda\" at the trucks -- surrounded by mainly Latino families or workers on lunch breaks. The workers and owners of the taco trucks are usually immigrants to the United States and seem to work very hard at their jobs. Cleanliness is always a question when I bring friends to taco trucks for the first time, and contrary to popular belief, taco trucks are inspected by the Health Department and are held to general health and safety standards. Is every taco truck I have gone to immaculate? No, but neither is every \"brick and mortar\" restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/525941987/\">\u003cimg src=\"http://farm2.static.flickr.com/1093/525941987_74b8898e78.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Citing safety and health concerns, along with cries of \"unfair competition\" from brick and mortar restaurants in the area, the City of Salinas is considering an outright ban on \"mobile vendors\" or a severe restriction on their business. In January, the city set a cap on the vendor permits at the current count of 31 and no new permits will be issued causing a gradual fade-out of taco trucks in Salinas. Next week, an as-of-yet unpublicized proposal is scheduled to go before the city council that will further restrict the taco trucks. The proposal could include possible time restrictions instructing taco trucks to only operate between 6 pm and 6 am, could require that the vendors move their trucks every 15 minutes to one hour, or could cause taco trucks to have to move off of public streets and on to private property zoned for the business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Melanie Wong, a frequent poster to the Chowhound boards, is often in Salinas visiting family and has been highlighting the wonderful food coming from the Salinas taco trucks. \"I'm on the side of good food, and the side of the best tacos I can find, wherever that is,\" she says. And in Salinas, the best tacos seem to come from the trucks. In talking to other customers, Wong discovered that the Salinas taco trucks are a magnet for Latino families up and down the valley as the town is known for having some of the best food around. And according to a \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/409977\">thread on the Chowhound boards this week\u003c/a>\u003c/strong>, many Chowhounds agree about the caliber of tacos they tasted.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/538060418/\">\u003cimg src=\"http://farm2.static.flickr.com/1050/538060418_584a62226b.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This is not an easy battle to fight. The Salinas United Business Association (SUBA) is in favor of restrictions on the taco trucks, and the taco truck vendors are not naturally organized enough to have a united voice to fight the issue. Fortunately, the vendors have recently retained counsel from the Central Valley. \"The vendors couldn't get anyone in the area to represent them,\" says Wong, as the issue in Salinas is so divisive.\u003c/p>\n\u003cp>Restrictions or elimination of taco trucks seems to be a trend in cities throughout the nation. \u003cstrong>\u003ca href=\"http://www.ocregister.com/ocregister/homepage/abox/article_1580989.php\">The city of Santa Ana\u003c/a>\u003c/strong> has been trying to ban trucks over the last year, Nashville considered an ordinance, and Los Angeles has passed restrictions on taco trucks.\u003c/p>\n\u003cp>The ban bothers me because it seems like big business squashing the little guy in order to make a higher profit. While there may be legitimate health and safety concerns, in most counties there are processes in place with the county health inspector to handle any issues without the city council stepping in with an overarching ban. The same goes for vendors working without legitimate licenses. In both instances, the government should be going after the perpetrator instead of banning an entire class of food providers.\u003c/p>\n\u003cp>And I don't buy the claims of unfair competition from traditional sit-down restaurants. When I go out to eat at a restaurant, I don't usually end up at a taco truck. It may be legitimate that the taco trucks pull from franchise establishments like Taco Bell, McDonald's and Wendy's, but I don't see much crossover between restaurants and taco trucks. But even if it were the case that taco trucks were competition, how about making a better taco that attracts people to your business and letting the market decide what it likes best? There will always be the issue of cost, as taco trucks have lower overhead and can sell the tacos for less. But with value-add services such as liquor, sit-down service, and menu items other than tacos and burritos, it is possible to attract people to a sit-down restaurant over a taco truck.\u003c/p>\n\u003cp>Additionally, the Salinas taco trucks are providing food to a clientele that may not have much other means to eat out. There is a high concentration of very low-income agricultural workers in that area who either don't have the time or don't have the money to eat at higher-end restaurants. \"The Salinas taco trucks are a vibrant part of the local community\", says \u003cstrong>\u003ca href=\"http://www.worldonaplate.org\">Jeanne Brophy\u003c/a>\u003c/strong> who visited the taco trucks in December. \"They are a great alternative for those who don't want to spend money going to sit-down restaurants and want fresher and tastier food than traditional fast-food franchises.\"\u003c/p>\n\u003cp>The possible taco truck ban in Salinas has overarching effects for all of us in the Bay Area. This could set a precedent that will soon come to our communities, and the ban will affect approximately 49 families in Salinas. Immigrant families that are trying hard to create a business and add value to their city by preparing and serving great food -- families who are a part of our greater Bay Area community.\u003c/p>\n\u003cp>If you are interested in having your voice heard about the Salinas taco trucks, contact the \u003cstrong>\u003ca href=\"http://www.ci.salinas.ca.us/CCouncil/CC01.html\">Salinas City Council\u003c/a>\u003c/strong> before their scheduled meeting on June 19.\u003c/p>\n\u003cp>To visit the Salinas taco trucks, \u003cstrong>\u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=108185290246656733987.00000112e99f91a2d353a&om=1&ll=36.677781,-121.635818&spn=0.058236,0.106602&z=13\">check out this map detailing the location of all the trucks\u003c/a>\u003c/strong> (via Chowhound).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Whenever I am out of town or away from \u003cstrong>\u003ca href=\"http://www.bloglines.com\">Bloglines\u003c/a>\u003c/strong> for an extended period of time, as has been the case over the past couple of weeks, I go through a bit of triage reading in order to make sure I check in on my favorite people in the most efficient way. As I am doing this, a lot of the reading involves clicking and skimming to get the general gist of what's happening in the blog world. But every once in a while, a post stops me in my tracks and I read it carefully, savoring every word. This was the case this week when I read Tea's post entitled \u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com/2007/06/panforte-and-memories.html\">\"Panforte, with Memories\"\u003c/a>\u003c/strong>. You can be sure that I will be lining up to buy some panforte from Della Fattoria Bakery this week.\u003c/p>\n\u003cblockquote>\u003cp>I'm not in San Francisco much these days, so unless I want to make panforte on my own I'll be bringing it to Seattle with me. While I'm curious to try my hand, I fear I would never come up with anything as perfect as the Della Fattoria version (and why bother, when they've done all the hard work for me?). If the knights of the crusade were able to carry panforte with them on horseback to the holy lands, mine should have no problem surviving the trip to Seattle. And carry it with me I will, for one taste of this sweet and spicy confection brings back so many memories.\u003c/p>\u003c/blockquote>\n\u003cp>We have a couple of notable new blogs in the Bay Area blogosphere these days. \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/02/sippin-aint-easy-bourbon-branch.jsp\">It's already been established\u003c/a>\u003c/strong> that Todd at \u003cstrong>\u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>\u003c/strong> is mixing up some of the most delicious cocktails around. And now he has \u003cstrong>\u003ca href=\"http://blog.bourbonandbranch.com/\">started a blog called Straight Up\u003c/a>\u003c/strong> to keep us apprised of happenings at the bar: \"I hope to cover a variety of subjects including; what's happening at Bourbon & Branch and other bars around town, new cocktails & spirits and what's coming in the future at Bourbon & Branch.\" (via \u003cstrong>\u003ca href=\"http://www.tablehopper.com\">Tablehopper\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Another blog that started up last month is a \u003cstrong>\u003ca href=\"http://eatwellfarm.typepad.com/\">blog by Nigel Walker\u003c/a>\u003c/strong>, the farmer of \u003cstrong>\u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>\u003c/strong>. Keep an eye on his new site for news about the farm and general input about what it's like to run a small organic farm in California.\u003c/p>\n\u003cp>Since the moment I received Heidi Swanson's new book \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1587612755/kqedorg-20\">Super Natural Cooking\u003c/a>\u003c/strong> in the mail, I have been consuming it at every opportunity. \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/03/take-5-with-heidi-swanson.jsp\">It's already been discussed here,\u003c/a>\u003c/strong> so I won't go too much into it. It's a fantastic book, and you should check it out as soon as possible. But if you'd like a preview, check out one of my favorite recipes by Heidi that is also in her new book: \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/000398.html\">Mesquite Chocolate Chip Cookies\u003c/a>\u003c/strong>. \u003c/p>\n\u003cp>This week marks the season beginning of three reality TV shows that focus on food. \u003cstrong>\u003ca href=\"http://www.bravotv.com/Top_Chef/index.php\">Top Chef\u003c/a>\u003c/strong> starts this Wednesday, \u003cstrong>\u003ca href=\"http://www.fox.com/hellskitchen/\">Hell's Kitchen\u003c/a>\u003c/strong> started last night, and \u003cstrong>\u003ca href=\"http://www.foodnetwork.com/food/show_nf_vote/\">The Next Food Network Star\u003c/a>\u003c/strong> started on Sunday. My money is on Top Chef for being the most entertaining. As luck would have it, Bay Area Bites' own \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/09073546282817094390\">Stephanie\u003c/a>\u003c/strong> is recapping \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/articles/category_3124.html\">Hell's Kitchen\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/articles/category_2884.html\">Top Chef\u003c/a>\u003c/strong> for \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/\">Television without Pity\u003c/a>\u003c/strong> and I look forward to reading a season's worth of her insights about these shows. Even if you don't watch the shows, it's worth reading Stephanie's recaps for hiliarious insights like this from last night's episode of Hell's Kitchen:\u003c/p>\n\u003cblockquote>\u003cp>Ramsay wildly clutches his head when he discovers that that Vinnie is using water instead of stock in the risotto. Vinnie tries to argues that they ran out of stock, but Ramsay, who samples the risotto water, announces that it tastes like \"gnat's piss.\" Awesome. I mean, I didn't know gnats peed in large enough volumes to allow anyone to sample the flavor, but I defer to Ramsay. Because of the gnat's piss risotto, Vinnie is sent to wash dishes while Brad takes over his station.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whenever I am out of town or away from \u003cstrong>\u003ca href=\"http://www.bloglines.com\">Bloglines\u003c/a>\u003c/strong> for an extended period of time, as has been the case over the past couple of weeks, I go through a bit of triage reading in order to make sure I check in on my favorite people in the most efficient way. As I am doing this, a lot of the reading involves clicking and skimming to get the general gist of what's happening in the blog world. But every once in a while, a post stops me in my tracks and I read it carefully, savoring every word. This was the case this week when I read Tea's post entitled \u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com/2007/06/panforte-and-memories.html\">\"Panforte, with Memories\"\u003c/a>\u003c/strong>. You can be sure that I will be lining up to buy some panforte from Della Fattoria Bakery this week.\u003c/p>\n\u003cblockquote>\u003cp>I'm not in San Francisco much these days, so unless I want to make panforte on my own I'll be bringing it to Seattle with me. While I'm curious to try my hand, I fear I would never come up with anything as perfect as the Della Fattoria version (and why bother, when they've done all the hard work for me?). If the knights of the crusade were able to carry panforte with them on horseback to the holy lands, mine should have no problem surviving the trip to Seattle. And carry it with me I will, for one taste of this sweet and spicy confection brings back so many memories.\u003c/p>\u003c/blockquote>\n\u003cp>We have a couple of notable new blogs in the Bay Area blogosphere these days. \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/02/sippin-aint-easy-bourbon-branch.jsp\">It's already been established\u003c/a>\u003c/strong> that Todd at \u003cstrong>\u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>\u003c/strong> is mixing up some of the most delicious cocktails around. And now he has \u003cstrong>\u003ca href=\"http://blog.bourbonandbranch.com/\">started a blog called Straight Up\u003c/a>\u003c/strong> to keep us apprised of happenings at the bar: \"I hope to cover a variety of subjects including; what's happening at Bourbon & Branch and other bars around town, new cocktails & spirits and what's coming in the future at Bourbon & Branch.\" (via \u003cstrong>\u003ca href=\"http://www.tablehopper.com\">Tablehopper\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Another blog that started up last month is a \u003cstrong>\u003ca href=\"http://eatwellfarm.typepad.com/\">blog by Nigel Walker\u003c/a>\u003c/strong>, the farmer of \u003cstrong>\u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>\u003c/strong>. Keep an eye on his new site for news about the farm and general input about what it's like to run a small organic farm in California.\u003c/p>\n\u003cp>Since the moment I received Heidi Swanson's new book \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1587612755/kqedorg-20\">Super Natural Cooking\u003c/a>\u003c/strong> in the mail, I have been consuming it at every opportunity. \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2007/03/take-5-with-heidi-swanson.jsp\">It's already been discussed here,\u003c/a>\u003c/strong> so I won't go too much into it. It's a fantastic book, and you should check it out as soon as possible. But if you'd like a preview, check out one of my favorite recipes by Heidi that is also in her new book: \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/000398.html\">Mesquite Chocolate Chip Cookies\u003c/a>\u003c/strong>. \u003c/p>\n\u003cp>This week marks the season beginning of three reality TV shows that focus on food. \u003cstrong>\u003ca href=\"http://www.bravotv.com/Top_Chef/index.php\">Top Chef\u003c/a>\u003c/strong> starts this Wednesday, \u003cstrong>\u003ca href=\"http://www.fox.com/hellskitchen/\">Hell's Kitchen\u003c/a>\u003c/strong> started last night, and \u003cstrong>\u003ca href=\"http://www.foodnetwork.com/food/show_nf_vote/\">The Next Food Network Star\u003c/a>\u003c/strong> started on Sunday. My money is on Top Chef for being the most entertaining. As luck would have it, Bay Area Bites' own \u003cstrong>\u003ca href=\"http://www.blogger.com/profile/09073546282817094390\">Stephanie\u003c/a>\u003c/strong> is recapping \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/articles/category_3124.html\">Hell's Kitchen\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/articles/category_2884.html\">Top Chef\u003c/a>\u003c/strong> for \u003cstrong>\u003ca href=\"http://www.televisionwithoutpity.com/\">Television without Pity\u003c/a>\u003c/strong> and I look forward to reading a season's worth of her insights about these shows. Even if you don't watch the shows, it's worth reading Stephanie's recaps for hiliarious insights like this from last night's episode of Hell's Kitchen:\u003c/p>\n\u003cblockquote>\u003cp>Ramsay wildly clutches his head when he discovers that that Vinnie is using water instead of stock in the risotto. Vinnie tries to argues that they ran out of stock, but Ramsay, who samples the risotto water, announces that it tastes like \"gnat's piss.\" Awesome. I mean, I didn't know gnats peed in large enough volumes to allow anyone to sample the flavor, but I defer to Ramsay. Because of the gnat's piss risotto, Vinnie is sent to wash dishes while Brad takes over his station.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Animal, Vegetable, Miracle by Barbara Kingsolver",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/51JFGZRlHjL._AA240_-733792.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/51JFGZRlHjL._AA240_-733781.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Lean in close and I'll tell you a secret: Though I am one of the founders of the \u003cstrong>\u003ca href=\"http://www.locavores.com/\">Locavores\u003c/a>\u003c/strong> and the editor of the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge website\u003c/a>\u003c/strong>, I still sometimes become a bit fatigued about the ubiquitousness of information about eating locally. While overall it's amazing and overwhelming, when a new perspective on the subject comes along, I am very excited. And when one of the best writers of our time, Barbara Kingsolver, chooses to write about eating local, I chomp at the bit to read the book.\u003c/p>\n\u003cp>Barbara Kingsolver wrote \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852550/kqedorg-20\">Animal, Vegetable, Miracle\u003c/a>\u003c/strong> in conjunction with her husband, Steven L. Hopp, and her daughter Camille Kingsolver. Ms. Kingsolver wrote the main narrative while Mr. Hopp wrote intriguing sidebars that are politically and policy based. Camille, Ms. Kingsolver's daughter is a college student who peppered the book with her point-of-view and recipes relating to the text.\u003c/p>\n\u003cp>The crux of this book focuses on Ms. Kingsolver's family, living in Virginia, who manages to eat a locally-based diet for a year mainly subsisting of their family garden. More than her devoted point-of-view about eating locally, it was Ms. Kingsolver's calm moderation that made me love this book. \u003c/p>\n\u003cblockquote>\u003cp>Our locavore project nudged us constantly toward new personal bests. But it always remained fascination, not fanatacism. We still ate out at restaurants with friends sometimes, and happily accepted invitations to dine at their homes. People who knew about our project would get flustered sometimes about inviting us, or when seeing us in a restaurant would behave as if they'd caught the cat eating the canary. We always explained, \"We're converts in progress, not preachers. No stone tablets.\" Our Thanksgiving dinner would include a little California olive oil, a pinch of African nutmeg, and some Virginia flour that likely contained wheat from Pennsylvania and points north.\"\u003c/p>\u003c/blockquote>\n\u003cp>I talked to a friend recently who was frustrated with Ms. Kingsolver's point-of-view, saying that it wasn't possible for the majority of many Americans. While I didn't find \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852550/kqedorg-20\">Animal, Vegetable, Miracle\u003c/a>\u003c/strong> to be as pedantic as my friend did, Ms. Kingsolver freely admits that this type of diet is possible if you know how, and are willing, to cook.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Kingsolver family situation is unique -- they cultivate a small farm / large garden, she works at home and makes the time and has the know-how to create delicious local meals for her family. Rather than consider this a \"how-to\" book, I believe that the best use for it is inspiration for our own eat local lives -- while I may not be able to grow my own food, there are other nuggets of information that I can take from the book and apply to my own life.\u003c/p>\n\u003cp>The most compelling of the stories in the book were the stories about Ms. Kingsolver's third-grader, Lily, who participated in the family experiment by raising chickens and selling eggs. \u003c/p>\n\u003cblockquote>\u003cp>Once she'd brought them home, taken her twenty-eight chicks out of that tiny box, and started each one on its path to a new life under her care, Lily was ready to get back to third grade. When we signed her in at the principal's office, the secretary needed a reason for Lily's tardiness. Lily threw back her shoulders and announced, \"I had to start my own chicken business this morning.\" The secretary said without blinking, \"Oh, okay, farming,\" and entered the code for \"Excused, Agriculture.\" Just another day at our elementary school, where education comes in many boxes.\u003c/p>\u003c/blockquote>\n\u003cp>Whether you're not completely sold on the idea of eating locally-grown food, or you are a veteran at the concept, I believe that you will find \u003ci>Animal, Vegetable, Miracle\u003c/i> to be an interesting and richly-written story about one family's attempt to eat locally for a year.\u003c/p>\n\u003cp>If you're interested in hearing more about \u003ci>Animal, Vegetable, Miracle\u003c/i> check out \u003cstrong>\u003ca href=\"http://www.kqed.org/epArchive/R705161000\">Michael Krasny's interview with Barbara Kingsolver and Steven L. Hopp last week on KQED's Forum\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This book was reviewed based on a free review copy provided by the publisher.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/51JFGZRlHjL._AA240_-733792.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/51JFGZRlHjL._AA240_-733781.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Lean in close and I'll tell you a secret: Though I am one of the founders of the \u003cstrong>\u003ca href=\"http://www.locavores.com/\">Locavores\u003c/a>\u003c/strong> and the editor of the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Challenge website\u003c/a>\u003c/strong>, I still sometimes become a bit fatigued about the ubiquitousness of information about eating locally. While overall it's amazing and overwhelming, when a new perspective on the subject comes along, I am very excited. And when one of the best writers of our time, Barbara Kingsolver, chooses to write about eating local, I chomp at the bit to read the book.\u003c/p>\n\u003cp>Barbara Kingsolver wrote \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852550/kqedorg-20\">Animal, Vegetable, Miracle\u003c/a>\u003c/strong> in conjunction with her husband, Steven L. Hopp, and her daughter Camille Kingsolver. Ms. Kingsolver wrote the main narrative while Mr. Hopp wrote intriguing sidebars that are politically and policy based. Camille, Ms. Kingsolver's daughter is a college student who peppered the book with her point-of-view and recipes relating to the text.\u003c/p>\n\u003cp>The crux of this book focuses on Ms. Kingsolver's family, living in Virginia, who manages to eat a locally-based diet for a year mainly subsisting of their family garden. More than her devoted point-of-view about eating locally, it was Ms. Kingsolver's calm moderation that made me love this book. \u003c/p>\n\u003cblockquote>\u003cp>Our locavore project nudged us constantly toward new personal bests. But it always remained fascination, not fanatacism. We still ate out at restaurants with friends sometimes, and happily accepted invitations to dine at their homes. People who knew about our project would get flustered sometimes about inviting us, or when seeing us in a restaurant would behave as if they'd caught the cat eating the canary. We always explained, \"We're converts in progress, not preachers. No stone tablets.\" Our Thanksgiving dinner would include a little California olive oil, a pinch of African nutmeg, and some Virginia flour that likely contained wheat from Pennsylvania and points north.\"\u003c/p>\u003c/blockquote>\n\u003cp>I talked to a friend recently who was frustrated with Ms. Kingsolver's point-of-view, saying that it wasn't possible for the majority of many Americans. While I didn't find \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852550/kqedorg-20\">Animal, Vegetable, Miracle\u003c/a>\u003c/strong> to be as pedantic as my friend did, Ms. Kingsolver freely admits that this type of diet is possible if you know how, and are willing, to cook.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Kingsolver family situation is unique -- they cultivate a small farm / large garden, she works at home and makes the time and has the know-how to create delicious local meals for her family. Rather than consider this a \"how-to\" book, I believe that the best use for it is inspiration for our own eat local lives -- while I may not be able to grow my own food, there are other nuggets of information that I can take from the book and apply to my own life.\u003c/p>\n\u003cp>The most compelling of the stories in the book were the stories about Ms. Kingsolver's third-grader, Lily, who participated in the family experiment by raising chickens and selling eggs. \u003c/p>\n\u003cblockquote>\u003cp>Once she'd brought them home, taken her twenty-eight chicks out of that tiny box, and started each one on its path to a new life under her care, Lily was ready to get back to third grade. When we signed her in at the principal's office, the secretary needed a reason for Lily's tardiness. Lily threw back her shoulders and announced, \"I had to start my own chicken business this morning.\" The secretary said without blinking, \"Oh, okay, farming,\" and entered the code for \"Excused, Agriculture.\" Just another day at our elementary school, where education comes in many boxes.\u003c/p>\u003c/blockquote>\n\u003cp>Whether you're not completely sold on the idea of eating locally-grown food, or you are a veteran at the concept, I believe that you will find \u003ci>Animal, Vegetable, Miracle\u003c/i> to be an interesting and richly-written story about one family's attempt to eat locally for a year.\u003c/p>\n\u003cp>If you're interested in hearing more about \u003ci>Animal, Vegetable, Miracle\u003c/i> check out \u003cstrong>\u003ca href=\"http://www.kqed.org/epArchive/R705161000\">Michael Krasny's interview with Barbara Kingsolver and Steven L. Hopp last week on KQED's Forum\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This book was reviewed based on a free review copy provided by the publisher.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mother's Day Picnic in the Park",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0254004-773387.jpg\" alt=\"Condiments for the Burritos\" border=\"0\">\u003c/p>\n\u003cp>Every Mother's Day, my family gathers in a park in Long Beach and has a raucous celebration of mothers, family, and food. It started over 20 years ago when my godmother and her sister used to go out to a local park early and stake out spots for us. I would go with them sometimes, and I think that they used it as much as an excuse to hang out and chat as a way to save us a spot. Both of them passed away years ago, but it is a great tradition that we continue. It's now the day that the largest contingent of our family gets together -- our version of an annual family reunion.\u003c/p>\n\u003cp>My mom's side of the family is all of Mexican descent and rather large, so the picnic usually has an attendance of at least 50 people -- most of whom are related to me in one way or another. The family tree can get a little confusing, and we all laugh as we try and remember if people are actually related to us or if they have just been friends of the family for so long that we think they're related.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0272006-717137.jpg\" alt=\"Grandma\" border=\"0\">\u003cbr>\u003ci>Grandma Lupe\u003c/i>\u003c/p>\n\u003cp>My grandmother, who just turned 88 two weeks ago, is the matriarch of the family and so she plays a special role in the day -- greeting everyone as they come, kissing the new babies, and generally holding court as everyone comes by to talk to her.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What started as a fairly casual food tradition has more fanfare in recent years. The general \"rule\", if you could call it that, for the picnic is that everyone brings lunch for their own families. But mom likes to bring enough food for grandma to be able to offer food to anyone who wants it, so while most families would bring food for 4 or 6 people, we end up feeding around 25 people.\u003c/p>\n\u003cp>Mom has an additional rule of trying not to repeat a picnic meal too often. In the past, we have served barbecued beef sandwiches, chili, and fried chicken. This year, we finally decided on carne asada burritos after several days of discussions. We then built the rest of the menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0262001-767967.jpg\" alt=\"The Season's First Cherries\" border=\"0\">\u003cbr>\u003ci>The Season's First Cherries\u003c/i>\u003c/p>\n\u003cp>I decided to put out a large bowl of cherries for the family to munch on throughout the day. I had been eating cherries during my whole week in Los Angeles -- they are one of my favorite seasonal fruits. The farmers' market cherry vendors in Southern California seem to be a couple weeks ahead of our Northern California crop resulting in fully sweet and delicious cherries right now. \"First cherries of the season, make a wish,\" said my grandmother as she took a handful of them. They have always been a popular snack in our family and I have childhood memories of eating many plump, nearly black cherries at my grandmother's house in the height of the season.\u003c/p>\n\u003cp>As condiments for the burritos, mom prepared pickled carrots, green onion with cilantro, radishes, guacamole, salsa and marinated peppers. \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/01/jens_mom.html\">She reads blogs on a regular basis\u003c/a>\u003c/strong> and printed out \u003cstrong>\u003ca href=\"http://www.marriedwithdinner.com/\">Anita's\u003c/a>\u003c/strong> recipe for \u003cstrong>\u003ca href=\"http://marriedwithdinner.com/2006/10/29/diy-steakhouse/\">\" 'Just like North Woods Inn's' Red Cabbage Slaw\"\u003c/a>\u003c/strong> and made it as a side salad. I personally think it went perfectly inside our burritos and gave a nice crunch in contrast to the soft carne asada meat.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0261002-767917.jpg\" alt=\"Tamari Marinated BBQd Asparagus\" border=\"0\">\u003cbr>\u003ci>Tamari marinated barbecued asparagus\u003c/i>\u003c/p>\n\u003cp>As a vegetable, we prepared a family favorite: Tamari marinated barbecued asparagus. Making this asparagus simply involves marinating it in a ziploc bag with tamari and a small amount of oil for as much time as you can -- anywhere from 30 minutes to 1 day -- and then putting it on the grill for a couple of minutes. It's a dish that often changes the minds of avowed asparagus-haters, and those of us who love asparagus eat it prepared this way like it's candy.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0252005-773325.jpg\" alt=\"Texas Caviar\" border=\"0\">\u003cbr>\u003ci>Texas caviar\u003c/i>\u003c/p>\n\u003cp>I made a dish that is loosely based on Texas caviar -- a black-eyed pea salad that is common in the South. I'd never made it before, and most of the recipes I could find online involved canned black-eyed peas, canned corn, and a bottled Italian dressing. I wanted to make it a little more homemade and seasonal so put together a salad with black-eyed peas (cooked from dried in a pressure cooker), red onion, green onion, parsley, celery, and small yellow chile peppers for spice.\u003c/p>\n\u003cp>I then made a vinaigrette using one part lemon juice to two parts oil, salt and pepper, and garlic. I kept combining the ingredients until I was happy with the result, making sure to let the vinaigrette and other ingredients meld together for a few minutes between each tasting and adjustment. I apologize for not having a formal recipe for you, but I think this is something that is easily done to taste. Make sure to leave the black-eyed peas on the slightly hard side so that they stay in whole bean form in the salad and do not turn to mush through the mixing process.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0288007-717185.jpg\" alt=\"Jake and Lucy\" border=\"0\">\u003cbr>\u003ci>Jake and Lucy\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's amazing to have a tradition like this with such a large family. The yearly picnic marks a way to keep track of everyone -- new babies being born, spouses and significant others coming and going, the poignant abasence of those who have passed away, and children growing at astonishing rates. By the end of the day, we were exhausted yet content. Another Mother's Day picnic passed, and a new one to look forward to next year.\u003c/p>\n\n",
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"description": "Every Mother's Day, my family gathers in a park in Long Beach and has a raucous celebration of mothers, family, and food. It started over 20 years ago when my godmother and her sister used to go out to a local park early and stake out spots for us. I would go with them sometimes,",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0254004-773387.jpg\" alt=\"Condiments for the Burritos\" border=\"0\">\u003c/p>\n\u003cp>Every Mother's Day, my family gathers in a park in Long Beach and has a raucous celebration of mothers, family, and food. It started over 20 years ago when my godmother and her sister used to go out to a local park early and stake out spots for us. I would go with them sometimes, and I think that they used it as much as an excuse to hang out and chat as a way to save us a spot. Both of them passed away years ago, but it is a great tradition that we continue. It's now the day that the largest contingent of our family gets together -- our version of an annual family reunion.\u003c/p>\n\u003cp>My mom's side of the family is all of Mexican descent and rather large, so the picnic usually has an attendance of at least 50 people -- most of whom are related to me in one way or another. The family tree can get a little confusing, and we all laugh as we try and remember if people are actually related to us or if they have just been friends of the family for so long that we think they're related.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0272006-717137.jpg\" alt=\"Grandma\" border=\"0\">\u003cbr>\u003ci>Grandma Lupe\u003c/i>\u003c/p>\n\u003cp>My grandmother, who just turned 88 two weeks ago, is the matriarch of the family and so she plays a special role in the day -- greeting everyone as they come, kissing the new babies, and generally holding court as everyone comes by to talk to her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What started as a fairly casual food tradition has more fanfare in recent years. The general \"rule\", if you could call it that, for the picnic is that everyone brings lunch for their own families. But mom likes to bring enough food for grandma to be able to offer food to anyone who wants it, so while most families would bring food for 4 or 6 people, we end up feeding around 25 people.\u003c/p>\n\u003cp>Mom has an additional rule of trying not to repeat a picnic meal too often. In the past, we have served barbecued beef sandwiches, chili, and fried chicken. This year, we finally decided on carne asada burritos after several days of discussions. We then built the rest of the menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0262001-767967.jpg\" alt=\"The Season's First Cherries\" border=\"0\">\u003cbr>\u003ci>The Season's First Cherries\u003c/i>\u003c/p>\n\u003cp>I decided to put out a large bowl of cherries for the family to munch on throughout the day. I had been eating cherries during my whole week in Los Angeles -- they are one of my favorite seasonal fruits. The farmers' market cherry vendors in Southern California seem to be a couple weeks ahead of our Northern California crop resulting in fully sweet and delicious cherries right now. \"First cherries of the season, make a wish,\" said my grandmother as she took a handful of them. They have always been a popular snack in our family and I have childhood memories of eating many plump, nearly black cherries at my grandmother's house in the height of the season.\u003c/p>\n\u003cp>As condiments for the burritos, mom prepared pickled carrots, green onion with cilantro, radishes, guacamole, salsa and marinated peppers. \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/01/jens_mom.html\">She reads blogs on a regular basis\u003c/a>\u003c/strong> and printed out \u003cstrong>\u003ca href=\"http://www.marriedwithdinner.com/\">Anita's\u003c/a>\u003c/strong> recipe for \u003cstrong>\u003ca href=\"http://marriedwithdinner.com/2006/10/29/diy-steakhouse/\">\" 'Just like North Woods Inn's' Red Cabbage Slaw\"\u003c/a>\u003c/strong> and made it as a side salad. I personally think it went perfectly inside our burritos and gave a nice crunch in contrast to the soft carne asada meat.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0261002-767917.jpg\" alt=\"Tamari Marinated BBQd Asparagus\" border=\"0\">\u003cbr>\u003ci>Tamari marinated barbecued asparagus\u003c/i>\u003c/p>\n\u003cp>As a vegetable, we prepared a family favorite: Tamari marinated barbecued asparagus. Making this asparagus simply involves marinating it in a ziploc bag with tamari and a small amount of oil for as much time as you can -- anywhere from 30 minutes to 1 day -- and then putting it on the grill for a couple of minutes. It's a dish that often changes the minds of avowed asparagus-haters, and those of us who love asparagus eat it prepared this way like it's candy.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0252005-773325.jpg\" alt=\"Texas Caviar\" border=\"0\">\u003cbr>\u003ci>Texas caviar\u003c/i>\u003c/p>\n\u003cp>I made a dish that is loosely based on Texas caviar -- a black-eyed pea salad that is common in the South. I'd never made it before, and most of the recipes I could find online involved canned black-eyed peas, canned corn, and a bottled Italian dressing. I wanted to make it a little more homemade and seasonal so put together a salad with black-eyed peas (cooked from dried in a pressure cooker), red onion, green onion, parsley, celery, and small yellow chile peppers for spice.\u003c/p>\n\u003cp>I then made a vinaigrette using one part lemon juice to two parts oil, salt and pepper, and garlic. I kept combining the ingredients until I was happy with the result, making sure to let the vinaigrette and other ingredients meld together for a few minutes between each tasting and adjustment. I apologize for not having a formal recipe for you, but I think this is something that is easily done to taste. Make sure to leave the black-eyed peas on the slightly hard side so that they stay in whole bean form in the salad and do not turn to mush through the mixing process.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/DSC_0288007-717185.jpg\" alt=\"Jake and Lucy\" border=\"0\">\u003cbr>\u003ci>Jake and Lucy\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's amazing to have a tradition like this with such a large family. The yearly picnic marks a way to keep track of everyone -- new babies being born, spouses and significant others coming and going, the poignant abasence of those who have passed away, and children growing at astonishing rates. By the end of the day, we were exhausted yet content. Another Mother's Day picnic passed, and a new one to look forward to next year.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2199-762384.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2199small-767618.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My good friends Ken and Tricia had a \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/04/taking_a_minute.html\">darling baby boy\u003c/a>\u003c/strong> a few months back, and have been in \"we're - so - tired - we - can't - see - straight\" mode for a while now. I think they're holding it together better than most, but decided a couple weeks back to make them dinner at their house. I was aiming for a dinner that was on the sophisticated side -- something that they wouldn't spend the time to make for themselves.\u003c/p>\n\u003cp>Making a full dinner in a kitchen that's not your own presents some unique challenges. I usually tend to be fairly casual about my dinner preparations at home, and while I may jot down a few notes, I tend to have the confidence that I'll be able to find everything that I need in my own house and that the dinner will come together. When at someone else's house, however, it's important to have a plan, to prepare as much as possible at home, and to take everything you need.\u003c/p>\n\u003cp>A couple days before the dinner, I sent K & T an email:\u003c/p>\n\u003cblockquote>\u003cp>please choose a protein:\u003c/p>\n\u003cp>scallops\u003cbr>pork\u003cbr>lamb\u003c/p>\n\u003cp>thank you!\u003c/p>\u003c/blockquote>\n\u003cp>The answer came back a while later: \"After a long hard fought discussion, we have decided on lamb.\" That choice made for me, I was free to build the rest of the meal around it.\u003c/p>\n\u003cdiv>\u003cstrong>Lamb leg roast with green garlic and rosemary\u003c/strong>White risotto on a bed of pea greens\u003cstrong>\u003c/strong>\u003cbr>Pomelo salad with mint, pistachio and walnut oil\u003cstrong>\u003c/strong>\u003cbr>Sugar cookies by Tricia\u003cstrong>\u003c/strong>\u003c/div>\n\u003cp>\u003cstrong>Make a plan.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I wrote out a one-page plan for the dinner that helped me know the exact ingredients to bring, what I had left to buy, and what I could prepare at home. I then followed my own instructions pretty strictly, making sure that everything I needed to do was right on the list. This helped to alleviate any pressure of forgetting items or leaving a major part of the dinner in my fridge. At the bottom of the list, I jotted down the brief directions for cooking the lamb at their house so that I could remember the temperatures and cooking times -- this helped me avoid having to drag cookbooks halfway across town.\u003c/p>\n\u003cp>I purposely chose items that I had made before or that could be easily made in someone else's kitchen. I wanted dishes that packed a lot of punch but that didn't require deep concentration on my part while there. With a baby to fawn over and chatting to catch up on, I knew that following a complicated recipe would not be a highlight of the evening. Risotto was an easy choice because I make it fairly often, but it is a dish that parents of a newborn baby would never make for themselves.\u003c/p>\n\u003cp>I decided on a simple white risotto (base recipe from \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039458404X/kqedorg-20%20\">Essentials of Classic Italian Cooking\u003c/a>\u003c/strong>, \"Risotto with Parmesan Cheese, page 244). A couple days prior, I worked with a cheesemonger at \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003c/strong> to choose two cheeses that worked out really well: a \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=FONT\">Fontina\u003c/a>\u003c/strong> and a \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=FIORES\">Fiore Sardo\u003c/a>\u003c/strong>. The Fontina provided a rich creaminess and the Fiore Sardo gave a really delicious bite to the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2190-762423.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2190-762411.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When trying to choose a salad, I remembered \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/02/sweet-kiss-of-almond-oil.html\">Sam's delicious sounding citrus salad\u003c/a>\u003c/strong>, and decided on an homage to that but that used mint to provide a good flavor combination with the lamb. I also knew the acid in the salad would play nicely with the lamb flavors.\u003c/p>\n\u003cp>The end result was so delicious that I made an entire plate of it for myself for lunch the next day. Pomelo was the perfect citrus to use because it is not as juicy as most other citruses, and its structure stands up to being in a salad without turning to mush. I wish I could provide a recipe for this, but it was basically the ingredients mentioned above combined until the taste was right and allowed to sit for a few minutes before serving. Absolutely delicious.\u003c/p>\n\u003cp>\u003cstrong>Prep as much as possible at home.\u003c/strong>\u003c/p>\n\u003cp>I did all of the cooking at K & T's house, though I probably could have cooked the lamb at home if I'd chosen. At home, I marinated the lamb in a Mustard-Rosemary paste (\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061813512X/kqedorg-20\">The Complete Meat Cookbook\u003c/a>\u003c/strong>, \"Roast Leg of Lamb\", page 486), washed the pea greens, and roasted the pistachios that I needed for the pomelo salad. I also chilled the sparkling wine and washed all other vegetables that I could.\u003c/p>\n\u003cp>\u003cstrong>Take everything you need.\u003c/strong>\u003c/p>\n\u003cp>\"I don't want you to be offended by the things I am about to pull out of my bag,\" I told Tricia. I know that her first reaction when I started piling up ingredients on the counter would be to wonder why I had brought the most basic of ingredients when she had all of these things. But I decided that it would be better to just arrive as a complete dinner unit than to constantly have to ask her if she had each ingredient I needed. To that end, I brought salt, vermouth for the risotto, chicken stock, butter, and my own pepper grinder.\u003c/p>\n\u003cp>Tricia had told me days beforehand that she would provide the dessert. She made delicious sugar cookies from a recipe that she uses from \u003cstrong>\u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.4af27a8e9e64e1611e3bf410b5900aa0/?vgnextoid=4bc9cf380e1dd010VgnVCM1000005b09a00aRCRD&vgnextfmt=default\">Everyday Food\u003c/a>\u003c/strong>. In retrospect, I would have overridden her decision and either made something or brought it just so that she didn't have to stress out about making dessert, but I was glad she did it because the cookies were delicious.\u003c/p>\n\u003cp>The dinner took an interesting turn when I completely yelled at their dog for carting off the remaining piece of Fiore Sardo from my market basket while we were eating. The dog and I go way back, so there were not any hard feelings, and the cheese was saved because it was still in its wrapper and was untouched by canine slobber. Ziggy, the dog, should know by now that no one comes between me and a good cheese!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Though this dinner took a little more planning and forethought, I would do it again in a minute -- it was truly appreciated by the new parents, and fun to try making dinner at someone else's home for the evening.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2199-762384.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2199small-767618.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My good friends Ken and Tricia had a \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2007/04/taking_a_minute.html\">darling baby boy\u003c/a>\u003c/strong> a few months back, and have been in \"we're - so - tired - we - can't - see - straight\" mode for a while now. I think they're holding it together better than most, but decided a couple weeks back to make them dinner at their house. I was aiming for a dinner that was on the sophisticated side -- something that they wouldn't spend the time to make for themselves.\u003c/p>\n\u003cp>Making a full dinner in a kitchen that's not your own presents some unique challenges. I usually tend to be fairly casual about my dinner preparations at home, and while I may jot down a few notes, I tend to have the confidence that I'll be able to find everything that I need in my own house and that the dinner will come together. When at someone else's house, however, it's important to have a plan, to prepare as much as possible at home, and to take everything you need.\u003c/p>\n\u003cp>A couple days before the dinner, I sent K & T an email:\u003c/p>\n\u003cblockquote>\u003cp>please choose a protein:\u003c/p>\n\u003cp>scallops\u003cbr>pork\u003cbr>lamb\u003c/p>\n\u003cp>thank you!\u003c/p>\u003c/blockquote>\n\u003cp>The answer came back a while later: \"After a long hard fought discussion, we have decided on lamb.\" That choice made for me, I was free to build the rest of the meal around it.\u003c/p>\n\u003cdiv>\u003cstrong>Lamb leg roast with green garlic and rosemary\u003c/strong>White risotto on a bed of pea greens\u003cstrong>\u003c/strong>\u003cbr>Pomelo salad with mint, pistachio and walnut oil\u003cstrong>\u003c/strong>\u003cbr>Sugar cookies by Tricia\u003cstrong>\u003c/strong>\u003c/div>\n\u003cp>\u003cstrong>Make a plan.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I wrote out a one-page plan for the dinner that helped me know the exact ingredients to bring, what I had left to buy, and what I could prepare at home. I then followed my own instructions pretty strictly, making sure that everything I needed to do was right on the list. This helped to alleviate any pressure of forgetting items or leaving a major part of the dinner in my fridge. At the bottom of the list, I jotted down the brief directions for cooking the lamb at their house so that I could remember the temperatures and cooking times -- this helped me avoid having to drag cookbooks halfway across town.\u003c/p>\n\u003cp>I purposely chose items that I had made before or that could be easily made in someone else's kitchen. I wanted dishes that packed a lot of punch but that didn't require deep concentration on my part while there. With a baby to fawn over and chatting to catch up on, I knew that following a complicated recipe would not be a highlight of the evening. Risotto was an easy choice because I make it fairly often, but it is a dish that parents of a newborn baby would never make for themselves.\u003c/p>\n\u003cp>I decided on a simple white risotto (base recipe from \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039458404X/kqedorg-20%20\">Essentials of Classic Italian Cooking\u003c/a>\u003c/strong>, \"Risotto with Parmesan Cheese, page 244). A couple days prior, I worked with a cheesemonger at \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003c/strong> to choose two cheeses that worked out really well: a \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=FONT\">Fontina\u003c/a>\u003c/strong> and a \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=FIORES\">Fiore Sardo\u003c/a>\u003c/strong>. The Fontina provided a rich creaminess and the Fiore Sardo gave a really delicious bite to the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2190-762423.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/IMG_2190-762411.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When trying to choose a salad, I remembered \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2007/02/sweet-kiss-of-almond-oil.html\">Sam's delicious sounding citrus salad\u003c/a>\u003c/strong>, and decided on an homage to that but that used mint to provide a good flavor combination with the lamb. I also knew the acid in the salad would play nicely with the lamb flavors.\u003c/p>\n\u003cp>The end result was so delicious that I made an entire plate of it for myself for lunch the next day. Pomelo was the perfect citrus to use because it is not as juicy as most other citruses, and its structure stands up to being in a salad without turning to mush. I wish I could provide a recipe for this, but it was basically the ingredients mentioned above combined until the taste was right and allowed to sit for a few minutes before serving. Absolutely delicious.\u003c/p>\n\u003cp>\u003cstrong>Prep as much as possible at home.\u003c/strong>\u003c/p>\n\u003cp>I did all of the cooking at K & T's house, though I probably could have cooked the lamb at home if I'd chosen. At home, I marinated the lamb in a Mustard-Rosemary paste (\u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/061813512X/kqedorg-20\">The Complete Meat Cookbook\u003c/a>\u003c/strong>, \"Roast Leg of Lamb\", page 486), washed the pea greens, and roasted the pistachios that I needed for the pomelo salad. I also chilled the sparkling wine and washed all other vegetables that I could.\u003c/p>\n\u003cp>\u003cstrong>Take everything you need.\u003c/strong>\u003c/p>\n\u003cp>\"I don't want you to be offended by the things I am about to pull out of my bag,\" I told Tricia. I know that her first reaction when I started piling up ingredients on the counter would be to wonder why I had brought the most basic of ingredients when she had all of these things. But I decided that it would be better to just arrive as a complete dinner unit than to constantly have to ask her if she had each ingredient I needed. To that end, I brought salt, vermouth for the risotto, chicken stock, butter, and my own pepper grinder.\u003c/p>\n\u003cp>Tricia had told me days beforehand that she would provide the dessert. She made delicious sugar cookies from a recipe that she uses from \u003cstrong>\u003ca href=\"http://www.marthastewart.com/portal/site/mslo/menuitem.4af27a8e9e64e1611e3bf410b5900aa0/?vgnextoid=4bc9cf380e1dd010VgnVCM1000005b09a00aRCRD&vgnextfmt=default\">Everyday Food\u003c/a>\u003c/strong>. In retrospect, I would have overridden her decision and either made something or brought it just so that she didn't have to stress out about making dessert, but I was glad she did it because the cookies were delicious.\u003c/p>\n\u003cp>The dinner took an interesting turn when I completely yelled at their dog for carting off the remaining piece of Fiore Sardo from my market basket while we were eating. The dog and I go way back, so there were not any hard feelings, and the cheese was saved because it was still in its wrapper and was untouched by canine slobber. Ziggy, the dog, should know by now that no one comes between me and a good cheese!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though this dinner took a little more planning and forethought, I would do it again in a minute -- it was truly appreciated by the new parents, and fun to try making dinner at someone else's home for the evening.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "72 Hours in Portland",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Vineyards_Large-725677.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Vineyards_Small-725700.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Vineyards outside of Portland\u003c/p>\n\u003cp>When spending 72 hours in a food mecca like Portland, it's necessary to plan carefully and choose your dining mates wisely. If you do so, or if you follow my suggestions below, you will be able to both eat well and enjoy the food sights of this Pacific Northwest food town.\u003c/p>\n\u003cp>\u003cstrong>Thursday, 7:00 pm\u003c/strong>\u003c/p>\n\u003cp>My trip started off on a perfect note when I had dinner with some of my favorite Portland bloggers: the fashionable urban homesteaders Patrick and Holly of \u003cstrong>\u003ca href=\"http://www.henwaller.com/\">Letter from Hen Waller\u003c/a>\u003c/strong> and the adorable Jocelyn and her \"sweets\" from \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/\">Brownie Points\u003c/a>\u003c/strong>. After some back and forth via e-mail, we all decided on Navarre; a small tapas and wine restaurant near 28th and East Burnside. \u003c/p>\n\u003cp>Walking into Navarre, you know that this is a different type of restaurant. Shelves are full of preserved tomatoes, pickles, and other canned items. One wall is adorned with dried chili peppers with a rope pulley system to allow the chef to pull down supply whenever it is needed. And this is not all for decoration. The chef is a member of the \u003cstrong>\u003ca href=\"http://www.47thavefarm.com/\">47th Avenue CSA\u003c/a>\u003c/strong> -- the same CSA that Holly and Patrick belong to -- and he uses these seasonal items in his dishes and cans items that he can't use right away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All of this focus on seasonality and local products would be for naught if the food wasn't good, but it's great. When fellow Bay Area Bites author Shuna went to Navarre, \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/navarre_portlan.html\">she wrote\u003c/a>\u003c/strong>: \"At the top of its game Navarre's individual dishes are rich in flavor and history, transporting you from one ancient Mediterranean culture to another, but magically meld well on a share plate.\"\u003c/p>\n\u003cp>It's a comfortable, fun restaurant to meet friends and I was lucky to have gone there.\u003c/p>\n\u003cp>\u003cstrong>Friday, 1:30 pm\u003c/strong>\u003c/p>\n\u003cp>When I had Friday afternoon free to myself, I decided to check out \u003cstrong>\u003ca href=\"http://wildwoodrestaurant.com/\">Wildwood Restaurant\u003c/a>\u003c/strong>. Wildwood is consistently listed on \"Best of\" lists about Portland, and I was excited to check it out. Chef Cory Schreiber uses his menu to show off the best of Pacific Northwest ingredients, and uses food from local farms, dairies, and wineries to make up his varied and delicious menu.\u003c/p>\n\u003cp>I started my lunch with a cream of asparagus soup. \"I can give you half a bowl if you'd like,\" my server gently suggested. Such a nice way to say \"you may have ordered too much food for one person, how about if we make it a little less.\" I was thrilled with the suggestion, and when the soup arrived it was the perfect amount. Served with a dollop of mushroom \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Duxelles\">duxelles\u003c/a>\u003c/strong> in the middle, it was perfectly flavored with the duxelles mixed in to add an additional dimension.\u003c/p>\n\u003cp>The lunch continued with a very good trout dish served with roasted root vegetables, and I left my lunch happy and perfectly sated.\u003c/p>\n\u003cp>\u003cstrong>Friday, 6:00 pm\u003c/strong>\u003c/p>\n\u003cp>My Friday evening with long-time friends Jeff and Molly began at \u003cstrong>\u003ca href=\"http://www.mintand820.com/about.shtml\">Mint\u003c/a>\u003c/strong> in North Portland just off Interstate Avenue. Mint is a fashionable bar that takes its cocktails seriously, and it was nice to enjoy a drink and some company there. The best of our drink lot was the Ad Lib, described as \"Crater Lake Vodka muddled with cilantro and lemon lime juice, served up in a sugared martini glass\". The cilantro added a surprising flavor to the cocktail that was enjoyed by all.\u003c/p>\n\u003cp>\u003cstrong>Friday, 8:00 pm\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kensartisan.com/pizza.html\">Ken's Artisan Pizza\u003c/a>\u003c/strong> was the highlight of my trip, hands down. Ken's serves the kind of pizzas I dream about. When Monday pizza nights became wildly popular at \u003cstrong>\u003ca href=\"http://www.kensartisan.com\">Ken's Bakery\u003c/a>\u003c/strong> on 21st Ave, the folks at Ken's decided to spin off a pizza restaurant and they have done so with great success. The pizza is thin with a blistered, burned (in a good way) crust, and is topped with delicious, carefully chosen ingredients. Between three of us, we shared a mushroom pizza with several varieties of mushrooms and a margherita pizza topped with a large pile of fresh arugula. \u003c/p>\n\u003cp>\u003cstrong>Friday, 10:00 pm\u003c/strong>\u003c/p>\n\u003cp>Our evening finished at \u003cstrong>\u003ca href=\"http://www.noblerotpdx.com/\">Noble Rot\u003c/a>\u003c/strong>, a small wine bar that serves dessert and has an \u003cstrong>\u003ca href=\"http://www.noblerotpdx.com/noblerot.html\">ample dessert wine list\u003c/a>\u003c/strong>. While Jeff and Molly shared dessert, I tucked into a delicious glass of port, and we wound down our evening.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/LittleGirlShopping_Large-790313.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/LittleGirlShopping_Small-790316.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>A young market shopper.\u003c/p>\n\u003cp>\u003cstrong>Saturday, 10:00 am\u003c/strong>\u003c/p>\n\u003cp>A good friend laughs about choosing her retirement home with her husband based on the proximity of an excellent farmers' market. The \u003cstrong>\u003ca href=\"http://www.portlandfarmersmarket.org/\">Portland PSU Farmers' Market\u003c/a>\u003c/strong> makes me want to move to Portland as soon as possible. It has the vibe, it has the variety, and it has the community flavor that I am constantly seeking in my farmers' market exploration. In addition to the presence of stellar farmers and vendors, the market features one of my absolute favorite prepared food vendors anywhere: \u003cstrong>\u003ca href=\"http://www.tastebudfarm.com/\">Tastebud Farm\u003c/a>\u003c/strong> with their wood-fired oven that they bring to the market. My breakfast this trip was a pita filled with delicious garbanzo beans, lamb, and other goodies. \u003c/p>\n\u003cp>\u003cstrong>Saturday, 2:00 pm\u003c/strong>\u003c/p>\n\u003cp>Saturday afternoon we took a ride in the country to \u003cstrong>\u003ca href=\"http://www.erath.com/\">Erath Winery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://sokolblosser.com/\">Sokol Blosser Winery\u003c/a>\u003c/strong>. It was an amazing day to check out wineries with large billowy clouds adding a magnificent touch to landscape photos. As we drove past nut orchards and fields of mustard, it was a great time to take in the beauty of this countryside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Fiddleheads_Large-756293.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Fiddleheads_Small-756296.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Fiddlehead ferns at the market.\u003c/p>\n\u003cp>\u003cstrong>Sunday, 12:00 noon\u003c/strong>\u003c/p>\n\u003cp>On Sunday, we explored the North Mississippi avenue area, with a leisurely lunch at the friendly \u003cstrong>\u003ca href=\"http://www.mississippistation.com/\">Mississippi Station\u003c/a>\u003c/strong>, a restaurant with great fries and a nice beer selection, and then a trip to \u003cstrong>\u003ca href=\"http://www.themeadowflowers.com/\">The Meadow\u003c/a>\u003c/strong>: a store that sells chocolate, wine, flowers, salt and pepper. I immediately gravitated to the salt area and spent a good twenty minutes exploring the world of salt. The owner and employees are very knowledgable about the ins and outs of finishing salts, and I left with some fun selections.\u003c/p>\n\u003cp>\u003cstrong>Sunday, 3:00 pm\u003c/strong>\u003c/p>\n\u003cp>Even though we were late to get to the airport, Molly insisted that we stop at \u003cstrong>\u003ca href=\"http://www.grandcentralbakery.com/index.html\">Grand Central Bakery\u003c/a>\u003c/strong> where she ran into to buy me a large, springy and delicious ciabatta to take home. I thoroughly enjoyed it when I arrived home with a chunk of \u003cstrong>\u003ca href=\"http://www.roguecreamery.com/\">Rogue Creamery\u003c/a>\u003c/strong> cheddar cheese while I reflected on how great 72 hours can be.\u003c/p>\n\u003cp>\u003cstrong>Locations and Links\u003c/strong>\u003c/p>\n\u003cp>Navarre\u003cbr>10 NE 28th Ave\u003cbr>Portland\u003cbr>(503) 232-3555\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://wildwoodrestaurant.com/\">Wildwood\u003c/a>\u003c/strong>\u003cbr>1221 NW 21st Avenue\u003cbr>Portland\u003cbr>(503) 248-9663\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mintand820.com/about.shtml\">Mint\u003c/a>\u003c/strong>\u003cbr>816 North Russell\u003cbr>Portland\u003cbr>(503) 284-5518\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kensartisan.com/\">Ken's Artisan Pizza\u003c/a>\u003c/strong>\u003cbr>304 SE 28th\u003cbr>Portland\u003cbr>(503) 517-9951\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.noblerotpdx.com/\">Noble Rot\u003c/a>\u003c/strong>\u003cbr>2724 SE Ankeny\u003cbr>Portland\u003cbr>(503) 233-1999\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.portlandfarmersmarket.org/\">Portland PSU Farmers' Market\u003c/a>\u003c/strong>\u003cbr>8:30 am - 2:00 pm on the campus of PSU\u003cbr>in the South Park Blocks between SW Mongtomery and Harrison\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.erath.com/\">Erath Winery\u003c/a>\u003c/strong>\u003cbr>9410 NE Worden Hill Road\u003cbr>Dundee\u003cbr>(503) 538-3318\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sokolblosser.com/\">Sokol Blosser Winery\u003c/a>\u003c/strong>\u003cbr>5000 Sokol Blosser Lane\u003cbr>Dundee\u003cbr>(503) 864-2282\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mississippistation.com/\">Mississippi Station\u003c/a>\u003c/strong>\u003cbr>3943 N. Mississippi Avenue\u003cbr>Portland\u003cbr>(503) 517-5751\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themeadowflowers.com/\">The Meadow\u003c/a>\u003c/strong>\u003cbr>3731 N. Mississippi Avenue\u003cbr>Portland\u003cbr>(503) 288-4633\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.grandcentralbakery.com/index.html\">Grand Central Bakery\u003c/a>\u003c/strong>\u003cbr>Several locations in Portland\u003cbr>(503) 232-0575\u003c/p>\n\n",
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"description": "Vineyards outside of Portland When spending 72 hours in a food mecca like Portland, it's necessary to plan carefully and choose your dining mates wisely. If you do so, or if you follow my suggestions below, you will be able to both eat well and enjoy the food sights of this Pacific Northwest food town.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Vineyards_Large-725677.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Vineyards_Small-725700.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Vineyards outside of Portland\u003c/p>\n\u003cp>When spending 72 hours in a food mecca like Portland, it's necessary to plan carefully and choose your dining mates wisely. If you do so, or if you follow my suggestions below, you will be able to both eat well and enjoy the food sights of this Pacific Northwest food town.\u003c/p>\n\u003cp>\u003cstrong>Thursday, 7:00 pm\u003c/strong>\u003c/p>\n\u003cp>My trip started off on a perfect note when I had dinner with some of my favorite Portland bloggers: the fashionable urban homesteaders Patrick and Holly of \u003cstrong>\u003ca href=\"http://www.henwaller.com/\">Letter from Hen Waller\u003c/a>\u003c/strong> and the adorable Jocelyn and her \"sweets\" from \u003cstrong>\u003ca href=\"http://www.browniepointsblog.com/\">Brownie Points\u003c/a>\u003c/strong>. After some back and forth via e-mail, we all decided on Navarre; a small tapas and wine restaurant near 28th and East Burnside. \u003c/p>\n\u003cp>Walking into Navarre, you know that this is a different type of restaurant. Shelves are full of preserved tomatoes, pickles, and other canned items. One wall is adorned with dried chili peppers with a rope pulley system to allow the chef to pull down supply whenever it is needed. And this is not all for decoration. The chef is a member of the \u003cstrong>\u003ca href=\"http://www.47thavefarm.com/\">47th Avenue CSA\u003c/a>\u003c/strong> -- the same CSA that Holly and Patrick belong to -- and he uses these seasonal items in his dishes and cans items that he can't use right away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of this focus on seasonality and local products would be for naught if the food wasn't good, but it's great. When fellow Bay Area Bites author Shuna went to Navarre, \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/2005/05/navarre_portlan.html\">she wrote\u003c/a>\u003c/strong>: \"At the top of its game Navarre's individual dishes are rich in flavor and history, transporting you from one ancient Mediterranean culture to another, but magically meld well on a share plate.\"\u003c/p>\n\u003cp>It's a comfortable, fun restaurant to meet friends and I was lucky to have gone there.\u003c/p>\n\u003cp>\u003cstrong>Friday, 1:30 pm\u003c/strong>\u003c/p>\n\u003cp>When I had Friday afternoon free to myself, I decided to check out \u003cstrong>\u003ca href=\"http://wildwoodrestaurant.com/\">Wildwood Restaurant\u003c/a>\u003c/strong>. Wildwood is consistently listed on \"Best of\" lists about Portland, and I was excited to check it out. Chef Cory Schreiber uses his menu to show off the best of Pacific Northwest ingredients, and uses food from local farms, dairies, and wineries to make up his varied and delicious menu.\u003c/p>\n\u003cp>I started my lunch with a cream of asparagus soup. \"I can give you half a bowl if you'd like,\" my server gently suggested. Such a nice way to say \"you may have ordered too much food for one person, how about if we make it a little less.\" I was thrilled with the suggestion, and when the soup arrived it was the perfect amount. Served with a dollop of mushroom \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Duxelles\">duxelles\u003c/a>\u003c/strong> in the middle, it was perfectly flavored with the duxelles mixed in to add an additional dimension.\u003c/p>\n\u003cp>The lunch continued with a very good trout dish served with roasted root vegetables, and I left my lunch happy and perfectly sated.\u003c/p>\n\u003cp>\u003cstrong>Friday, 6:00 pm\u003c/strong>\u003c/p>\n\u003cp>My Friday evening with long-time friends Jeff and Molly began at \u003cstrong>\u003ca href=\"http://www.mintand820.com/about.shtml\">Mint\u003c/a>\u003c/strong> in North Portland just off Interstate Avenue. Mint is a fashionable bar that takes its cocktails seriously, and it was nice to enjoy a drink and some company there. The best of our drink lot was the Ad Lib, described as \"Crater Lake Vodka muddled with cilantro and lemon lime juice, served up in a sugared martini glass\". The cilantro added a surprising flavor to the cocktail that was enjoyed by all.\u003c/p>\n\u003cp>\u003cstrong>Friday, 8:00 pm\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kensartisan.com/pizza.html\">Ken's Artisan Pizza\u003c/a>\u003c/strong> was the highlight of my trip, hands down. Ken's serves the kind of pizzas I dream about. When Monday pizza nights became wildly popular at \u003cstrong>\u003ca href=\"http://www.kensartisan.com\">Ken's Bakery\u003c/a>\u003c/strong> on 21st Ave, the folks at Ken's decided to spin off a pizza restaurant and they have done so with great success. The pizza is thin with a blistered, burned (in a good way) crust, and is topped with delicious, carefully chosen ingredients. Between three of us, we shared a mushroom pizza with several varieties of mushrooms and a margherita pizza topped with a large pile of fresh arugula. \u003c/p>\n\u003cp>\u003cstrong>Friday, 10:00 pm\u003c/strong>\u003c/p>\n\u003cp>Our evening finished at \u003cstrong>\u003ca href=\"http://www.noblerotpdx.com/\">Noble Rot\u003c/a>\u003c/strong>, a small wine bar that serves dessert and has an \u003cstrong>\u003ca href=\"http://www.noblerotpdx.com/noblerot.html\">ample dessert wine list\u003c/a>\u003c/strong>. While Jeff and Molly shared dessert, I tucked into a delicious glass of port, and we wound down our evening.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/LittleGirlShopping_Large-790313.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/LittleGirlShopping_Small-790316.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>A young market shopper.\u003c/p>\n\u003cp>\u003cstrong>Saturday, 10:00 am\u003c/strong>\u003c/p>\n\u003cp>A good friend laughs about choosing her retirement home with her husband based on the proximity of an excellent farmers' market. The \u003cstrong>\u003ca href=\"http://www.portlandfarmersmarket.org/\">Portland PSU Farmers' Market\u003c/a>\u003c/strong> makes me want to move to Portland as soon as possible. It has the vibe, it has the variety, and it has the community flavor that I am constantly seeking in my farmers' market exploration. In addition to the presence of stellar farmers and vendors, the market features one of my absolute favorite prepared food vendors anywhere: \u003cstrong>\u003ca href=\"http://www.tastebudfarm.com/\">Tastebud Farm\u003c/a>\u003c/strong> with their wood-fired oven that they bring to the market. My breakfast this trip was a pita filled with delicious garbanzo beans, lamb, and other goodies. \u003c/p>\n\u003cp>\u003cstrong>Saturday, 2:00 pm\u003c/strong>\u003c/p>\n\u003cp>Saturday afternoon we took a ride in the country to \u003cstrong>\u003ca href=\"http://www.erath.com/\">Erath Winery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://sokolblosser.com/\">Sokol Blosser Winery\u003c/a>\u003c/strong>. It was an amazing day to check out wineries with large billowy clouds adding a magnificent touch to landscape photos. As we drove past nut orchards and fields of mustard, it was a great time to take in the beauty of this countryside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Fiddleheads_Large-756293.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Fiddleheads_Small-756296.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Fiddlehead ferns at the market.\u003c/p>\n\u003cp>\u003cstrong>Sunday, 12:00 noon\u003c/strong>\u003c/p>\n\u003cp>On Sunday, we explored the North Mississippi avenue area, with a leisurely lunch at the friendly \u003cstrong>\u003ca href=\"http://www.mississippistation.com/\">Mississippi Station\u003c/a>\u003c/strong>, a restaurant with great fries and a nice beer selection, and then a trip to \u003cstrong>\u003ca href=\"http://www.themeadowflowers.com/\">The Meadow\u003c/a>\u003c/strong>: a store that sells chocolate, wine, flowers, salt and pepper. I immediately gravitated to the salt area and spent a good twenty minutes exploring the world of salt. The owner and employees are very knowledgable about the ins and outs of finishing salts, and I left with some fun selections.\u003c/p>\n\u003cp>\u003cstrong>Sunday, 3:00 pm\u003c/strong>\u003c/p>\n\u003cp>Even though we were late to get to the airport, Molly insisted that we stop at \u003cstrong>\u003ca href=\"http://www.grandcentralbakery.com/index.html\">Grand Central Bakery\u003c/a>\u003c/strong> where she ran into to buy me a large, springy and delicious ciabatta to take home. I thoroughly enjoyed it when I arrived home with a chunk of \u003cstrong>\u003ca href=\"http://www.roguecreamery.com/\">Rogue Creamery\u003c/a>\u003c/strong> cheddar cheese while I reflected on how great 72 hours can be.\u003c/p>\n\u003cp>\u003cstrong>Locations and Links\u003c/strong>\u003c/p>\n\u003cp>Navarre\u003cbr>10 NE 28th Ave\u003cbr>Portland\u003cbr>(503) 232-3555\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://wildwoodrestaurant.com/\">Wildwood\u003c/a>\u003c/strong>\u003cbr>1221 NW 21st Avenue\u003cbr>Portland\u003cbr>(503) 248-9663\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mintand820.com/about.shtml\">Mint\u003c/a>\u003c/strong>\u003cbr>816 North Russell\u003cbr>Portland\u003cbr>(503) 284-5518\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kensartisan.com/\">Ken's Artisan Pizza\u003c/a>\u003c/strong>\u003cbr>304 SE 28th\u003cbr>Portland\u003cbr>(503) 517-9951\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.noblerotpdx.com/\">Noble Rot\u003c/a>\u003c/strong>\u003cbr>2724 SE Ankeny\u003cbr>Portland\u003cbr>(503) 233-1999\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.portlandfarmersmarket.org/\">Portland PSU Farmers' Market\u003c/a>\u003c/strong>\u003cbr>8:30 am - 2:00 pm on the campus of PSU\u003cbr>in the South Park Blocks between SW Mongtomery and Harrison\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.erath.com/\">Erath Winery\u003c/a>\u003c/strong>\u003cbr>9410 NE Worden Hill Road\u003cbr>Dundee\u003cbr>(503) 538-3318\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sokolblosser.com/\">Sokol Blosser Winery\u003c/a>\u003c/strong>\u003cbr>5000 Sokol Blosser Lane\u003cbr>Dundee\u003cbr>(503) 864-2282\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mississippistation.com/\">Mississippi Station\u003c/a>\u003c/strong>\u003cbr>3943 N. Mississippi Avenue\u003cbr>Portland\u003cbr>(503) 517-5751\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themeadowflowers.com/\">The Meadow\u003c/a>\u003c/strong>\u003cbr>3731 N. Mississippi Avenue\u003cbr>Portland\u003cbr>(503) 288-4633\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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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": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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