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"content": "\u003cp>When the coronavirus and shelter-in-place first hit, Wine Country was faced with a huge challenge: What does Wine Country look like if you can’t visit the tasting room?\u003c/p>\n\u003cp>\"With [the wildfires] in 2017, you knew at some point that the fires would end, and whether or not you'd have a winery standing,\" says Katie Bundschu of \u003cstrong>Gundlach Bundschu\u003c/strong> and \u003cstrong>Abbot's Passage \u003c/strong>in Sonoma County. \"The difference with this is the uncertainty and the unknown that comes with it. Adapting and changing will be the name of the game for a while.\"\u003c/p>\n\u003cp>Wineries' ability to adapt and change was made easier on March 19, when the California Alcoholic Beverage Control \u003ca href=\"https://www.abc.ca.gov/law-and-policy/coronavirus19/\">temporarily relaxed regulations\u003c/a> to allow for, among other things, to-go wine sales at restaurants with takeout orders and alcoholic delivery to customers.\u003c/p>\n\u003cp>Suddenly, virtual wine tastings and events started to appear, especially among wineries that ordinarily rely on foot traffic to drive direct-to-consumer sales and promote memberships. With most people at home on Zoom for everything from concerts to board meetings, virtual tastings allow wineries to ship bottles and provide a tasting room experience direct to one's living room.\u003c/p>\n\u003cp>In the past two months, more and more wineries have turned to these livestreamed experiences to retain the customers they currently have as well as expand their reach. Virtual tastings and events have filled the void in what one winery executive calls an \"absolutely essential part of the wine industry,\" and even after wineries reopen, it looks like they might be here to stay.\u003c/p>\n\u003ch2>Building Loyalty\u003c/h2>\n\u003cp>[aside postID=\"news_11630558\" label=\"After the Fires, Wine Country Wants Tourists\"]For Mark Hanson, co-founder of the newer boutique Windsor winery \u003cstrong>Bricoleur\u003c/strong>, virtual events offered a chance to reach a national audience. The winery had planned to open its public-facing tasting room in May, and hired chef Shane McAnelly, formerly of Chalkboard, and a sous chef for food and wine tasting experiences.\u003c/p>\n\u003cp>That all changed with the pandemic. In order to keep people employed, the winery began hosting \u003ca href=\"https://www.facebook.com/bricoleurvineyards/posts/1130895357293884:0\">\u003cspan style=\"font-weight: 400\">Quarantine Kitchen Live\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Zoom cook-along. What started small now has about 80-100 people tuning in every week and asking questions via chat.\u003c/span>\u003c/p>\n\u003cp>On any given Saturday at 4pm PST across the nation, 80 different Zoom squares fry, stir and sauté alongside \u003cspan style=\"font-weight: 400\">McAnelly\u003c/span> without having to pre-purchase bottles. For Hanson, these events are about the soft sell and building relationships rather than direct bottle sales. Hopefully, he says, those participating will eventually visit the winery once it's possible.\u003c/p>\n\u003cfigure id=\"attachment_137216\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137216 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg\" alt=\"Two chefs chopping vegetables\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bricoleur executive chef Shane McAnelly (left) and tasting room & hospitality director Chris Richard prep vegetables for a burger Quarantine Kitchen Live. \u003ccite>(Bricoleur Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We believe, right or wrong, in having a fun experience, on our property or virtually,” says Hanson. “People are going to want to join, so we’ve never really been a hard-sell type of business.”\u003c/p>\n\u003cp>Unlike some other larger or more historic wineries, at Bricoleur virtually all the sales are direct-to-consumer: from the tasting room, internet sales and the wine club. Last year, 10% of Bricoleur's sales came from e-commerce. This year, that figure has jumped to about 40%.\u003c/p>\n\u003cp>Hanson says that being a newer winery without distribution deals to grocers and restaurants comes with the good and the bad. The winery may lack name recognition, but it's also not hit too hard by restaurants not selling as much wine during shelter-in-place. Hanson's also been able to offset losses through virtual wine tastings to wine club members and virtual happy hours.\u003c/p>\n\u003cp>“The greatest fear during the pandemic has been attrition in the wine club,” says Hanson. With people getting furloughed or losing their jobs, he'd worried members would no longer be able to purchase wine. Instead, Hanson says, membership has actually grown by 20 people in the last six weeks.\u003c/p>\n\u003ch2>Trying to Stand Out\u003c/h2>\n\u003cp>Other wineries, like \u003cstrong>Three Sticks\u003c/strong> in Sonoma, have seen relative success through virtual tastings. When the winery began hosting communal tastings to its wine club members for their new releases, instead of coming in to pick up a wine shipment and get a tasting hosted by a team member, 40-70 members hopped on a Zoom call with the owner and winemaker, says public relations manager Maral Papakhian. “The wine industry has been slow to get into the online game and get its feet wet,” says Papakhian. “We’re finding that collaborating with chefs and various partners online has been fun and beneficial for us.”\u003c/p>\n\u003cp>The trick, Papakhian says, is trying to stand out and adapt with technology. “Forty percent of our new club members and visitors are people who actually come in and taste at the physical location,” she says. “We had to shift immediately to virtual. It’s hard to cut through the noise. But we try to bring in outside elements that they wouldn’t normally get. The goal isn’t to replace the tasting room, but to take the label outside of the [tasting room] walls.”\u003c/p>\n\u003cp>Like in-person tasting rooms, each virtual tasting room has its own nuances. Some charge full-price for their bottles and waive delivery fees. Others offer complimentary tastings and a percentage off of their bottles. Still, others don't charge tasting fees and opt for charging a slightly below-retail price for their wine.\u003c/p>\n\u003cfigure id=\"attachment_137202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137202\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Yayoi Kusama pumpkin is part of Donum Estate's sculpture collection of about 40 pieces. \u003ccite>(Robert Berg / Donum Estate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cstrong>Donum Estate\u003c/strong> in Carneros, famous for its sculpture garden, is just starting out in the virtual tasting space. Participants must buy a full lineup of bottles in order to join the tasting with winemaker Dan Fishman. The kits ($325–$600) all feature a virtual tour through the sculpture garden.\u003c/p>\n\u003cp>Though the price tag may seem daunting to some, Donum's vice president of sales and hospitality Michael McNeil says it actually makes Donum more accessible. “It’s about being realistic,” says McNeil. “It’s not realistic to say 'For $1,000, you can come taste with us.'” On a regular basis, tastings at Donum start at $95 per person, and the winery didn’t ever anticipate having a digital experience. But, according to McNeil, he anticipates it will be a reward; the winery has seen very little attrition.\u003c/p>\n\u003cp>“Being in the wine industry for 21 years, direct-to-consumer is an absolutely essential part of the wine industry,” says McNeil. “It’s the most profitable. [Coronavirus] will have an impact from the direct-to-consumer perspective. Even though you’re doing this virtually, you’re not collecting tasting fees and still spending on labor. So, how do we create a foundation to say ‘thank you’ and have accessible experiences to keep building loyalty?”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>A Permanent Feature\u003c/h2>\n\u003cp>Even with Napa and Sonoma eager to reopen to public visitors, virtual tasting and drive-thru pickups appear to be here to stay. Three Sticks and Bricoleur both plan on continuing online experiences after the pandemic. Napa-based \u003cstrong>Ashes & Diamonds\u003c/strong> recently launched a pick-up service and contact-free delivery to several Bay Area counties, and owner Kashy Khaledi says it’s not going anywhere because of its success.\u003c/p>\n\u003cfigure id=\"attachment_137217\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-137217\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rose%CC%81-A-Go-Go-Marketing-Campaign-1020x1530.jpg\" alt=\"Marketing poster from Ashes & Diamonds\" width=\"640\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Ashes & Diamonds recently launched a marketing campaign for their latest rosé release available for delivery. \u003ccite>(Jessica Rather / Ashes & Diamonds Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the prospects of Ashes & Diamonds reopening its doors during what’s normally high tourism season, “My guess is that there will be significant visitation due to the limitations of general activities,” says Khaledi. “There’s just less to do. From our end, we have stringent safety measures ready, high use of our outdoor space with modified seating charts, etc. But a few bad actors could spoil the whole lot. I hope that doesn’t happen.”\u003c/p>\n\u003cp>Then there's the question of how Wine Country as a whole opens back up. The\u003ca href=\"http://28rbcq2h1bmh1vlw303uo1et-wpengine.netdna-ssl.com/wp-content/uploads/2020/05/WineInstitute-Covid19-ReopeningProtocols-1.pdf\">\u003cspan style=\"font-weight: 400\"> California Wine Insitute\u003c/span>\u003c/a>, \u003ca href=\"https://napavalleyregister.com/news/local/napa-valley-wineries-plan-for-tasting-room-reopenings/article_bece54dd-419e-5cb9-8eb5-2ecbb875c21d.html?campaign_id=49&emc=edit_ca_20200508&instance_id=18320&nl=california-today®i_id=81077382&segment_id=26941&te=1&user_id=55403394b00a1ddab683952c2eb2cf85&utm_campaign=user-share&utm_medium=social&utm_source=twitter\">\u003cspan style=\"font-weight: 400\">Napa Valley Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003ca href=\"https://wineindustryadvisor.com/2020/05/06/sonoma-wineries-itching-to-open-doors-invite-visitors\">\u003cspan style=\"font-weight: 400\">Sonoma County Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">associations recently released guidelines for wineries. Wineries can’t expect to host major events like concerts until September at the earliest, but as for tasting rooms, many are looking at county regulations to find ways to open safely. \u003c/span>\u003c/p>\n\u003cp>“What does the future of Wine Country look like? I get that question every day,” says Sonoma County Vintners Association executive director Michael Haney. “The one thing I’ve learned to predict is that it’s unpredictable.” He anticipates that virtual programs are here to stay, but they can’t ever replace tourism outright.\u003c/p>\n\u003cp>“Nothing beats the human element or interaction,\" Haney says. \"Tasting rooms are adapting to make sure they’re giving customer experiences to develop that relationship. There are truly inspirational stories from an industry standpoint. California wine regions are incredibly resilient and able to pivot.”\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>For a selective list of virtual tastings, see the \u003ca href=\"https://sonomawine.com/sip-from-home/\">Sonoma County Vintners Association\u003c/a> and \u003ca href=\"https://napavintners.com/events/\" target=\"_blank\" rel=\"noopener noreferrer\">Napa Valley Vintners Association\u003c/a> for events from their member wineries. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the coronavirus and shelter-in-place first hit, Wine Country was faced with a huge challenge: What does Wine Country look like if you can’t visit the tasting room?\u003c/p>\n\u003cp>\"With [the wildfires] in 2017, you knew at some point that the fires would end, and whether or not you'd have a winery standing,\" says Katie Bundschu of \u003cstrong>Gundlach Bundschu\u003c/strong> and \u003cstrong>Abbot's Passage \u003c/strong>in Sonoma County. \"The difference with this is the uncertainty and the unknown that comes with it. Adapting and changing will be the name of the game for a while.\"\u003c/p>\n\u003cp>Wineries' ability to adapt and change was made easier on March 19, when the California Alcoholic Beverage Control \u003ca href=\"https://www.abc.ca.gov/law-and-policy/coronavirus19/\">temporarily relaxed regulations\u003c/a> to allow for, among other things, to-go wine sales at restaurants with takeout orders and alcoholic delivery to customers.\u003c/p>\n\u003cp>Suddenly, virtual wine tastings and events started to appear, especially among wineries that ordinarily rely on foot traffic to drive direct-to-consumer sales and promote memberships. With most people at home on Zoom for everything from concerts to board meetings, virtual tastings allow wineries to ship bottles and provide a tasting room experience direct to one's living room.\u003c/p>\n\u003cp>In the past two months, more and more wineries have turned to these livestreamed experiences to retain the customers they currently have as well as expand their reach. Virtual tastings and events have filled the void in what one winery executive calls an \"absolutely essential part of the wine industry,\" and even after wineries reopen, it looks like they might be here to stay.\u003c/p>\n\u003ch2>Building Loyalty\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>For Mark Hanson, co-founder of the newer boutique Windsor winery \u003cstrong>Bricoleur\u003c/strong>, virtual events offered a chance to reach a national audience. The winery had planned to open its public-facing tasting room in May, and hired chef Shane McAnelly, formerly of Chalkboard, and a sous chef for food and wine tasting experiences.\u003c/p>\n\u003cp>That all changed with the pandemic. In order to keep people employed, the winery began hosting \u003ca href=\"https://www.facebook.com/bricoleurvineyards/posts/1130895357293884:0\">\u003cspan style=\"font-weight: 400\">Quarantine Kitchen Live\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Zoom cook-along. What started small now has about 80-100 people tuning in every week and asking questions via chat.\u003c/span>\u003c/p>\n\u003cp>On any given Saturday at 4pm PST across the nation, 80 different Zoom squares fry, stir and sauté alongside \u003cspan style=\"font-weight: 400\">McAnelly\u003c/span> without having to pre-purchase bottles. For Hanson, these events are about the soft sell and building relationships rather than direct bottle sales. Hopefully, he says, those participating will eventually visit the winery once it's possible.\u003c/p>\n\u003cfigure id=\"attachment_137216\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137216 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg\" alt=\"Two chefs chopping vegetables\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Unknown-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bricoleur executive chef Shane McAnelly (left) and tasting room & hospitality director Chris Richard prep vegetables for a burger Quarantine Kitchen Live. \u003ccite>(Bricoleur Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We believe, right or wrong, in having a fun experience, on our property or virtually,” says Hanson. “People are going to want to join, so we’ve never really been a hard-sell type of business.”\u003c/p>\n\u003cp>Unlike some other larger or more historic wineries, at Bricoleur virtually all the sales are direct-to-consumer: from the tasting room, internet sales and the wine club. Last year, 10% of Bricoleur's sales came from e-commerce. This year, that figure has jumped to about 40%.\u003c/p>\n\u003cp>Hanson says that being a newer winery without distribution deals to grocers and restaurants comes with the good and the bad. The winery may lack name recognition, but it's also not hit too hard by restaurants not selling as much wine during shelter-in-place. Hanson's also been able to offset losses through virtual wine tastings to wine club members and virtual happy hours.\u003c/p>\n\u003cp>“The greatest fear during the pandemic has been attrition in the wine club,” says Hanson. With people getting furloughed or losing their jobs, he'd worried members would no longer be able to purchase wine. Instead, Hanson says, membership has actually grown by 20 people in the last six weeks.\u003c/p>\n\u003ch2>Trying to Stand Out\u003c/h2>\n\u003cp>Other wineries, like \u003cstrong>Three Sticks\u003c/strong> in Sonoma, have seen relative success through virtual tastings. When the winery began hosting communal tastings to its wine club members for their new releases, instead of coming in to pick up a wine shipment and get a tasting hosted by a team member, 40-70 members hopped on a Zoom call with the owner and winemaker, says public relations manager Maral Papakhian. “The wine industry has been slow to get into the online game and get its feet wet,” says Papakhian. “We’re finding that collaborating with chefs and various partners online has been fun and beneficial for us.”\u003c/p>\n\u003cp>The trick, Papakhian says, is trying to stand out and adapt with technology. “Forty percent of our new club members and visitors are people who actually come in and taste at the physical location,” she says. “We had to shift immediately to virtual. It’s hard to cut through the noise. But we try to bring in outside elements that they wouldn’t normally get. The goal isn’t to replace the tasting room, but to take the label outside of the [tasting room] walls.”\u003c/p>\n\u003cp>Like in-person tasting rooms, each virtual tasting room has its own nuances. Some charge full-price for their bottles and waive delivery fees. Others offer complimentary tastings and a percentage off of their bottles. Still, others don't charge tasting fees and opt for charging a slightly below-retail price for their wine.\u003c/p>\n\u003cfigure id=\"attachment_137202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137202\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Kusama-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Yayoi Kusama pumpkin is part of Donum Estate's sculpture collection of about 40 pieces. \u003ccite>(Robert Berg / Donum Estate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cstrong>Donum Estate\u003c/strong> in Carneros, famous for its sculpture garden, is just starting out in the virtual tasting space. Participants must buy a full lineup of bottles in order to join the tasting with winemaker Dan Fishman. The kits ($325–$600) all feature a virtual tour through the sculpture garden.\u003c/p>\n\u003cp>Though the price tag may seem daunting to some, Donum's vice president of sales and hospitality Michael McNeil says it actually makes Donum more accessible. “It’s about being realistic,” says McNeil. “It’s not realistic to say 'For $1,000, you can come taste with us.'” On a regular basis, tastings at Donum start at $95 per person, and the winery didn’t ever anticipate having a digital experience. But, according to McNeil, he anticipates it will be a reward; the winery has seen very little attrition.\u003c/p>\n\u003cp>“Being in the wine industry for 21 years, direct-to-consumer is an absolutely essential part of the wine industry,” says McNeil. “It’s the most profitable. [Coronavirus] will have an impact from the direct-to-consumer perspective. Even though you’re doing this virtually, you’re not collecting tasting fees and still spending on labor. So, how do we create a foundation to say ‘thank you’ and have accessible experiences to keep building loyalty?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>A Permanent Feature\u003c/h2>\n\u003cp>Even with Napa and Sonoma eager to reopen to public visitors, virtual tasting and drive-thru pickups appear to be here to stay. Three Sticks and Bricoleur both plan on continuing online experiences after the pandemic. Napa-based \u003cstrong>Ashes & Diamonds\u003c/strong> recently launched a pick-up service and contact-free delivery to several Bay Area counties, and owner Kashy Khaledi says it’s not going anywhere because of its success.\u003c/p>\n\u003cfigure id=\"attachment_137217\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-137217\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rose%CC%81-A-Go-Go-Marketing-Campaign-1020x1530.jpg\" alt=\"Marketing poster from Ashes & Diamonds\" width=\"640\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/AD-Rosé-A-Go-Go-Marketing-Campaign.jpg 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Ashes & Diamonds recently launched a marketing campaign for their latest rosé release available for delivery. \u003ccite>(Jessica Rather / Ashes & Diamonds Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the prospects of Ashes & Diamonds reopening its doors during what’s normally high tourism season, “My guess is that there will be significant visitation due to the limitations of general activities,” says Khaledi. “There’s just less to do. From our end, we have stringent safety measures ready, high use of our outdoor space with modified seating charts, etc. But a few bad actors could spoil the whole lot. I hope that doesn’t happen.”\u003c/p>\n\u003cp>Then there's the question of how Wine Country as a whole opens back up. The\u003ca href=\"http://28rbcq2h1bmh1vlw303uo1et-wpengine.netdna-ssl.com/wp-content/uploads/2020/05/WineInstitute-Covid19-ReopeningProtocols-1.pdf\">\u003cspan style=\"font-weight: 400\"> California Wine Insitute\u003c/span>\u003c/a>, \u003ca href=\"https://napavalleyregister.com/news/local/napa-valley-wineries-plan-for-tasting-room-reopenings/article_bece54dd-419e-5cb9-8eb5-2ecbb875c21d.html?campaign_id=49&emc=edit_ca_20200508&instance_id=18320&nl=california-today®i_id=81077382&segment_id=26941&te=1&user_id=55403394b00a1ddab683952c2eb2cf85&utm_campaign=user-share&utm_medium=social&utm_source=twitter\">\u003cspan style=\"font-weight: 400\">Napa Valley Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">and \u003c/span>\u003ca href=\"https://wineindustryadvisor.com/2020/05/06/sonoma-wineries-itching-to-open-doors-invite-visitors\">\u003cspan style=\"font-weight: 400\">Sonoma County Vintners \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">associations recently released guidelines for wineries. Wineries can’t expect to host major events like concerts until September at the earliest, but as for tasting rooms, many are looking at county regulations to find ways to open safely. \u003c/span>\u003c/p>\n\u003cp>“What does the future of Wine Country look like? I get that question every day,” says Sonoma County Vintners Association executive director Michael Haney. “The one thing I’ve learned to predict is that it’s unpredictable.” He anticipates that virtual programs are here to stay, but they can’t ever replace tourism outright.\u003c/p>\n\u003cp>“Nothing beats the human element or interaction,\" Haney says. \"Tasting rooms are adapting to make sure they’re giving customer experiences to develop that relationship. There are truly inspirational stories from an industry standpoint. California wine regions are incredibly resilient and able to pivot.”\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>For a selective list of virtual tastings, see the \u003ca href=\"https://sonomawine.com/sip-from-home/\">Sonoma County Vintners Association\u003c/a> and \u003ca href=\"https://napavintners.com/events/\" target=\"_blank\" rel=\"noopener noreferrer\">Napa Valley Vintners Association\u003c/a> for events from their member wineries. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Special hours for seniors to shop are just one of the ways grocery stores across the U.S. are adjusting their operations during \u003ca href=\"https://www.npr.org/series/812054919/the-coronavirus-crisis\">the coronavirus pandemic\u003c/a>.\u003c/p>\n\u003cp>Supermarkets are restricting their opening hours to give workers time for cleaning and restocking. They're also limiting how many items people are allowed to buy. And they're adding special designated hours when only seniors and others most vulnerable to the coronavirus are invited to shop.\u003c/p>\n\u003cp>Health experts are still recommending against visiting public places unless absolutely necessary. Federal officials advise against gatherings of 10 or more people. None of the retailers specified plans to restrict the number of visitors to their stores.\u003c/p>\n\u003cp>[aside tag='coronavirus, covid-19' label='Get The Latest News on Coronavirus']\u003c/p>\n\u003cp>Below are the latest changes at some of the most prominent supermarket chains.\u003c/p>\n\u003cp>\u003cstrong>Target\u003c/strong>\u003c/p>\n\u003cp>All Target stores will reserve the first hour of shopping on Wednesdays for \"vulnerable guests — including elderly and those with underlying health concerns.\" The company \u003ca href=\"https://corporate.target.com/about/purpose-history/our-commitments/target-coronavirus-hub\">is encouraging\u003c/a> others to shop outside of that time.\u003c/p>\n\u003cp>The retailer is also cutting its opening hours, closing all stores at 9 p.m. local time and is enforcing limits on how many items of particularly high-demand products one shopper can buy.\u003c/p>\n\u003cp>\u003cstrong>Dollar General\u003c/strong>\u003c/p>\n\u003cp>The retailer is \"\u003ca href=\"https://newscenter.dollargeneral.com/news/dollar-general-announces-first-hour-of-operations-to-be-dedicated-to-senior-customers.htm\">strongly encouraging\u003c/a>\" shoppers who are not considered high-risk to avoid visiting stores during the first hour of opening, reserving that time for seniors. Dollar General also will close all stores an hour early every day for cleaning, restocking and to give workers a bit of a break.\u003c/p>\n\u003cp>\u003cstrong>Walmart\u003c/strong>\u003c/p>\n\u003cp>The largest U.S. retailer is adding a \"senior hour\" to every Tuesday from March 24 to April 28. This applies to customers 60 and older, who will have exclusive access to Walmart stores and pharmacies for an hour before official opening time, which in many cases will mean 6 a.m. to 7 a.m.\u003c/p>\n\u003cp>\u003ca href=\"https://corporate.walmart.com/newsroom/2020/03/18/latest-walmart-store-changes-to-support-associates-and-customers\">Walmart says \u003c/a>it's temporarily closing Auto Care Centers and imposing per-person restrictions on paper products, milk, eggs, cleaning supplies, hand sanitizer, water, diapers, wipes, formula and baby food.\u003c/p>\n\u003cp>\u003cstrong>Stop & Shop\u003c/strong>\u003c/p>\n\u003cp>The stores are opening early to allow people over 60 and with weakened immune systems to shop from 6 a.m. to 7:30 a.m. The supermarkets will have shorter hours, opening from 7:30 a.m. to 8 p.m. The company is also limiting per-person purchases of some cleaning and sanitizing products, \u003ca href=\"https://stopandshop.com/news-and-media/article-03-13-20/\">encouraging \u003c/a>shoppers to \"buy just what you need.\"\u003c/p>\n\u003cp>\u003cstrong>Safeway, Albertsons\u003c/strong>\u003c/p>\n\u003cp>The supermarkets \u003ca href=\"https://www.albertsonscompanies.com/newsroom/shopping-hours-for-vulnerable-customers.html\">owned by Albertsons \u003c/a>plan to reserve every Tuesday and Thursday from 7 a.m. to 9 a.m. for vulnerable shoppers, including seniors, pregnant women and people with compromised immune systems.\u003c/p>\n\u003cp>The company is also \"asking customers to respect quantity limits of select, high-demand items (like hand sanitizers and household cleaners) to help ensure more of our neighbors can find the products they need.\"\u003c/p>\n\u003cp>\u003cstrong>Whole Foods \u003c/strong>\u003c/p>\n\u003cp>Amazon's retail chain is offering the hour before each store's official opening time for people 60 and older. Whole Foods \u003ca href=\"https://media.wholefoodsmarket.com/news/how-whole-foods-market-is-responding-to-covid-19\">also says\u003c/a> its locations will close to shoppers \"up to two hours early,\" though they will remain open for pickup and Amazon Prime delivery.\u003c/p>\n\u003cp>\u003cstrong>Other stores\u003c/strong>\u003c/p>\n\u003cp>Many retailers and malls also are restricting their hours or temporarily closing. Trade publication \u003cem>Retail Dive\u003c/em> is keeping a handy \u003ca href=\"https://www.retaildive.com/news/tracking-retails-response-to-the-coronavirus/574216/\">running list here\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Special hours for seniors to shop are just one of the ways grocery stores across the U.S. are adjusting their operations during \u003ca href=\"https://www.npr.org/series/812054919/the-coronavirus-crisis\">the coronavirus pandemic\u003c/a>.\u003c/p>\n\u003cp>Supermarkets are restricting their opening hours to give workers time for cleaning and restocking. They're also limiting how many items people are allowed to buy. And they're adding special designated hours when only seniors and others most vulnerable to the coronavirus are invited to shop.\u003c/p>\n\u003cp>Health experts are still recommending against visiting public places unless absolutely necessary. Federal officials advise against gatherings of 10 or more people. None of the retailers specified plans to restrict the number of visitors to their stores.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Below are the latest changes at some of the most prominent supermarket chains.\u003c/p>\n\u003cp>\u003cstrong>Target\u003c/strong>\u003c/p>\n\u003cp>All Target stores will reserve the first hour of shopping on Wednesdays for \"vulnerable guests — including elderly and those with underlying health concerns.\" The company \u003ca href=\"https://corporate.target.com/about/purpose-history/our-commitments/target-coronavirus-hub\">is encouraging\u003c/a> others to shop outside of that time.\u003c/p>\n\u003cp>The retailer is also cutting its opening hours, closing all stores at 9 p.m. local time and is enforcing limits on how many items of particularly high-demand products one shopper can buy.\u003c/p>\n\u003cp>\u003cstrong>Dollar General\u003c/strong>\u003c/p>\n\u003cp>The retailer is \"\u003ca href=\"https://newscenter.dollargeneral.com/news/dollar-general-announces-first-hour-of-operations-to-be-dedicated-to-senior-customers.htm\">strongly encouraging\u003c/a>\" shoppers who are not considered high-risk to avoid visiting stores during the first hour of opening, reserving that time for seniors. Dollar General also will close all stores an hour early every day for cleaning, restocking and to give workers a bit of a break.\u003c/p>\n\u003cp>\u003cstrong>Walmart\u003c/strong>\u003c/p>\n\u003cp>The largest U.S. retailer is adding a \"senior hour\" to every Tuesday from March 24 to April 28. This applies to customers 60 and older, who will have exclusive access to Walmart stores and pharmacies for an hour before official opening time, which in many cases will mean 6 a.m. to 7 a.m.\u003c/p>\n\u003cp>\u003ca href=\"https://corporate.walmart.com/newsroom/2020/03/18/latest-walmart-store-changes-to-support-associates-and-customers\">Walmart says \u003c/a>it's temporarily closing Auto Care Centers and imposing per-person restrictions on paper products, milk, eggs, cleaning supplies, hand sanitizer, water, diapers, wipes, formula and baby food.\u003c/p>\n\u003cp>\u003cstrong>Stop & Shop\u003c/strong>\u003c/p>\n\u003cp>The stores are opening early to allow people over 60 and with weakened immune systems to shop from 6 a.m. to 7:30 a.m. The supermarkets will have shorter hours, opening from 7:30 a.m. to 8 p.m. The company is also limiting per-person purchases of some cleaning and sanitizing products, \u003ca href=\"https://stopandshop.com/news-and-media/article-03-13-20/\">encouraging \u003c/a>shoppers to \"buy just what you need.\"\u003c/p>\n\u003cp>\u003cstrong>Safeway, Albertsons\u003c/strong>\u003c/p>\n\u003cp>The supermarkets \u003ca href=\"https://www.albertsonscompanies.com/newsroom/shopping-hours-for-vulnerable-customers.html\">owned by Albertsons \u003c/a>plan to reserve every Tuesday and Thursday from 7 a.m. to 9 a.m. for vulnerable shoppers, including seniors, pregnant women and people with compromised immune systems.\u003c/p>\n\u003cp>The company is also \"asking customers to respect quantity limits of select, high-demand items (like hand sanitizers and household cleaners) to help ensure more of our neighbors can find the products they need.\"\u003c/p>\n\u003cp>\u003cstrong>Whole Foods \u003c/strong>\u003c/p>\n\u003cp>Amazon's retail chain is offering the hour before each store's official opening time for people 60 and older. Whole Foods \u003ca href=\"https://media.wholefoodsmarket.com/news/how-whole-foods-market-is-responding-to-covid-19\">also says\u003c/a> its locations will close to shoppers \"up to two hours early,\" though they will remain open for pickup and Amazon Prime delivery.\u003c/p>\n\u003cp>\u003cstrong>Other stores\u003c/strong>\u003c/p>\n\u003cp>Many retailers and malls also are restricting their hours or temporarily closing. Trade publication \u003cem>Retail Dive\u003c/em> is keeping a handy \u003ca href=\"https://www.retaildive.com/news/tracking-retails-response-to-the-coronavirus/574216/\">running list here\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "MAP: Where to Get Free School Lunch in the Bay Area",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cb data-stringify-type=\"bold\">\u003ci data-stringify-type=\"italic\">Note\u003c/i>\u003c/b>\u003ci data-stringify-type=\"italic\">: This post will be updated as school lunch pickups change, but it's advisable to check your local school district's website for the most current information. \u003c/i>\u003c/em>\u003c/p>\n\u003cp>Several school districts in the Bay Area have announced school closures in order to curb the spread of COVID-19. For parents and caretakers, below is a list of schools where students and their families can grab breakfast and lunch meals to go as collected from school district websites.\u003c/p>\n\u003cp>[googlemaps https://www.google.com/maps/d/embed?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&w=640&h=480]\u003cbr>\n\u003cem>\u003ca href=\"https://www.google.com/maps/d/u/0/viewer?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&ll=37.46071505887045%2C-121.93017180578084&z=11\">Map\u003c/a> of schools offering meals across counties in the Bay Area. Please note this map is actively being updated. \u003c/em>\u003c/p>\n\u003ch2>\u003c/h2>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>Schools in the \u003ca href=\"https://www.ousd.org/Page/19049\">Oakland Unified School District\u003c/a> are closed through April 5. Any Oakland student under the age of 18 or their families can pick up \"grab-and-go\" breakfast and lunch at \u003ca href=\"https://www.ousd.org/cms/lib/CA01001176/Centricity/Domain/5869/OUSD%20Free%20Meals%20Available%20During%20School%20Closure.pdf\">several campuses\u003c/a> in North, West, central and East Oakland on Mondays and Thursdays. Three days' worth of meals can be picked up at once, and OUSD is asking folks to bring grocery bags or coolers for pick-ups. Details \u003ca href=\"https://www.ousd.org/Page/19049\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136455\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-800x518.jpg\" alt=\"\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-1020x660.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>Similar to Oakland, the \u003ca href=\"https://www.sfusd.edu/services/health-wellness/covid-19-coronavirus-resources-families-students\">San Francisco Unified School District\u003c/a> is offering free meals to children 18 and younger during its closure, which is set to last until April 3. SFUSD will ramp up locations for meal pickups throughout the week, and plans to have \u003ca href=\"https://www.sfusd.edu/about/news/current-news/sfusd-provide-free-meals-students-during-closure-schools\">18 sites open by this Friday\u003c/a>. All sites will be open from 9am to 10am serving breakfast, lunch, supper, fresh fruit, vegetables and milk to take home. Details \u003ca href=\"https://www.sfusd.edu/services/health-wellness/covid-19-coronavirus-resources-families-students\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_136469\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136469\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-800x618.jpg\" alt=\"An updated map of grab-and-go sites for school aged students in San Francisco. \" width=\"800\" height=\"618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-800x618.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-1020x788.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An updated map of grab-and-go sites for school aged students in San Francisco. 3/19/2020\u003c/figcaption>\u003c/figure>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>The \u003ca href=\"https://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a> has closed all campuses through April 5. Students and their families can pick up meals Monday through Friday for breakfast and lunch. A central kitchen set up at King Middle School will serve an hour-and-a-half breakfast and two-hour lunch, while several other campuses will serve breakfast and lunch for a half-hour each. More information can be found \u003ca href=\"https://www.berkeleyschools.net/2020/03/while-school-is-closed-food-is-available-mientras-que-la-escuela-esta-cerrada-hay-alimentos-disponibles/\">here\u003c/a>.\u003c/p>\n\u003ch2>West Contra Costa\u003c/h2>\n\u003cp>\u003ca href=\"https://www.wccusd.net/districtclosure\">West Contra Costa School District\u003c/a>, which covers schools in El Cerrito, Richmond, and Pinole, has closed all campuses until April 5. The district has set up meal pick-ups for any child under 18 from 11am to 1pm at nine schools in its system. The high school campuses of De Anza, Kennedy, Pinole Valley and Richmond; middle schools DeJean and Helms; and elementary schools Nystrom, Montalvin and Riverside will all serve food. More details can be found \u003ca href=\"https://www.wccusd.net/site/default.aspx?PageType=3&DomainID=3328&ModuleInstanceID=22779&ViewID=6446EE88-D30C-497E-9316-3F8874B3E108&RenderLoc=0&FlexDataID=67888&PageID=13823\">here\u003c/a>.\u003c/p>\n\u003ch2>San Jose\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sjusd.org/\">San José Unified School District\u003c/a> is similarly offering bagged breakfast and lunch meals for children under 18 years old at 10 different campuses throughout the city. The program is set to start March 17. More information can be found \u003ca href=\"https://www.sjusd.org/docs/health_wellness/SJUSD-Free-Breakfast-Lunch-Program.pdf\">here\u003c/a>.\u003c/p>\n\u003ch2>Santa Clara\u003c/h2>\n\u003cp>\u003ca href=\"https://www.santaclarausd.org/coldandflu\">Santa Clara Unified School District\u003c/a> schools are closed through April 3. SCUSD is offering one meal per child for pick up at five campuses: Mayne Elementary, Don Callejon School, and Buchser, Peterson and Cabrillo middle schools. The district specifies that the child must be present to pick up the meal, a restriction that sets it apart from other districts in the area. More details \u003ca href=\"https://www.santaclarausd.org/coldandflu\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003ch2>Santa Rosa\u003c/h2>\n\u003cp>Though \u003ca href=\"https://www.srcschools.org/COVID-19\">Santa Rosa City Schools\u003c/a> are closed currently through April 5, their meal programs don't begin until Monday, March 23, when students had been set to return from Spring Break. Starting on that date, they'll serve carry-out lunch for students, who do not need to be present during the pick-up. More information on the nine campuses in Santa Rosa that will have this service can be found \u003ca href=\"https://www.srcschools.org/COVID-19\">here\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"title": "MAP: Where to Get Free School Lunch in the Bay Area | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cb data-stringify-type=\"bold\">\u003ci data-stringify-type=\"italic\">Note\u003c/i>\u003c/b>\u003ci data-stringify-type=\"italic\">: This post will be updated as school lunch pickups change, but it's advisable to check your local school district's website for the most current information. \u003c/i>\u003c/em>\u003c/p>\n\u003cp>Several school districts in the Bay Area have announced school closures in order to curb the spread of COVID-19. For parents and caretakers, below is a list of schools where students and their families can grab breakfast and lunch meals to go as collected from school district websites.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/embed?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&w=640&h=480'\n title='https://www.google.com/maps/d/embed?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003cbr>\n\u003cem>\u003ca href=\"https://www.google.com/maps/d/u/0/viewer?mid=1xfWfgbjULao-rlKJFfWT07hR-StV4Zx9&ll=37.46071505887045%2C-121.93017180578084&z=11\">Map\u003c/a> of schools offering meals across counties in the Bay Area. Please note this map is actively being updated. \u003c/em>\u003c/p>\n\u003ch2>\u003c/h2>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>Schools in the \u003ca href=\"https://www.ousd.org/Page/19049\">Oakland Unified School District\u003c/a> are closed through April 5. Any Oakland student under the age of 18 or their families can pick up \"grab-and-go\" breakfast and lunch at \u003ca href=\"https://www.ousd.org/cms/lib/CA01001176/Centricity/Domain/5869/OUSD%20Free%20Meals%20Available%20During%20School%20Closure.pdf\">several campuses\u003c/a> in North, West, central and East Oakland on Mondays and Thursdays. Three days' worth of meals can be picked up at once, and OUSD is asking folks to bring grocery bags or coolers for pick-ups. Details \u003ca href=\"https://www.ousd.org/Page/19049\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136455\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-800x518.jpg\" alt=\"\" width=\"800\" height=\"518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/COVID_Meals_Sites_Map-1020x660.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>Similar to Oakland, the \u003ca href=\"https://www.sfusd.edu/services/health-wellness/covid-19-coronavirus-resources-families-students\">San Francisco Unified School District\u003c/a> is offering free meals to children 18 and younger during its closure, which is set to last until April 3. SFUSD will ramp up locations for meal pickups throughout the week, and plans to have \u003ca href=\"https://www.sfusd.edu/about/news/current-news/sfusd-provide-free-meals-students-during-closure-schools\">18 sites open by this Friday\u003c/a>. All sites will be open from 9am to 10am serving breakfast, lunch, supper, fresh fruit, vegetables and milk to take home. Details \u003ca href=\"https://www.sfusd.edu/services/health-wellness/covid-19-coronavirus-resources-families-students\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_136469\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136469\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-800x618.jpg\" alt=\"An updated map of grab-and-go sites for school aged students in San Francisco. \" width=\"800\" height=\"618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-800x618.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-768x593.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Free-Meals-During-School-Closures-1020x788.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An updated map of grab-and-go sites for school aged students in San Francisco. 3/19/2020\u003c/figcaption>\u003c/figure>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>The \u003ca href=\"https://www.berkeleyschools.net/\">Berkeley Unified School District\u003c/a> has closed all campuses through April 5. Students and their families can pick up meals Monday through Friday for breakfast and lunch. A central kitchen set up at King Middle School will serve an hour-and-a-half breakfast and two-hour lunch, while several other campuses will serve breakfast and lunch for a half-hour each. More information can be found \u003ca href=\"https://www.berkeleyschools.net/2020/03/while-school-is-closed-food-is-available-mientras-que-la-escuela-esta-cerrada-hay-alimentos-disponibles/\">here\u003c/a>.\u003c/p>\n\u003ch2>West Contra Costa\u003c/h2>\n\u003cp>\u003ca href=\"https://www.wccusd.net/districtclosure\">West Contra Costa School District\u003c/a>, which covers schools in El Cerrito, Richmond, and Pinole, has closed all campuses until April 5. The district has set up meal pick-ups for any child under 18 from 11am to 1pm at nine schools in its system. The high school campuses of De Anza, Kennedy, Pinole Valley and Richmond; middle schools DeJean and Helms; and elementary schools Nystrom, Montalvin and Riverside will all serve food. More details can be found \u003ca href=\"https://www.wccusd.net/site/default.aspx?PageType=3&DomainID=3328&ModuleInstanceID=22779&ViewID=6446EE88-D30C-497E-9316-3F8874B3E108&RenderLoc=0&FlexDataID=67888&PageID=13823\">here\u003c/a>.\u003c/p>\n\u003ch2>San Jose\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sjusd.org/\">San José Unified School District\u003c/a> is similarly offering bagged breakfast and lunch meals for children under 18 years old at 10 different campuses throughout the city. The program is set to start March 17. More information can be found \u003ca href=\"https://www.sjusd.org/docs/health_wellness/SJUSD-Free-Breakfast-Lunch-Program.pdf\">here\u003c/a>.\u003c/p>\n\u003ch2>Santa Clara\u003c/h2>\n\u003cp>\u003ca href=\"https://www.santaclarausd.org/coldandflu\">Santa Clara Unified School District\u003c/a> schools are closed through April 3. SCUSD is offering one meal per child for pick up at five campuses: Mayne Elementary, Don Callejon School, and Buchser, Peterson and Cabrillo middle schools. The district specifies that the child must be present to pick up the meal, a restriction that sets it apart from other districts in the area. More details \u003ca href=\"https://www.santaclarausd.org/coldandflu\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/p>\n\u003ch2>Santa Rosa\u003c/h2>\n\u003cp>Though \u003ca href=\"https://www.srcschools.org/COVID-19\">Santa Rosa City Schools\u003c/a> are closed currently through April 5, their meal programs don't begin until Monday, March 23, when students had been set to return from Spring Break. Starting on that date, they'll serve carry-out lunch for students, who do not need to be present during the pick-up. More information on the nine campuses in Santa Rosa that will have this service can be found \u003ca href=\"https://www.srcschools.org/COVID-19\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'The Sideways Effect:' How A Wine-Obsessed Film Reshaped The Industry",
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"content": "\u003cp>Thin-skinned. Temperamental. In need of constant care and attention.\u003c/p>\n\u003cp>In the film \u003cem>Sideways\u003c/em>, which earned an Academy Award in 2005 for Best Adapted Screenplay and boosted the careers of Thomas Haden Church, Virginia Madsen and Sandra Oh, those descriptive words aptly captured the character of angst-ridden, wine-obsessed protagonist Miles Raymond, played with self-flagellating glee by Paul Giamatti.\u003c/p>\n\u003cp>The same words also tell the story of an equally important, but liquid, character in the film: pinot noir. A dozen years later, pinot noir has become a mainstay of the California wine industry, and winemakers credit the film with bringing deserved attention to the varietal, calling it \"The Sideways Effect.\"\u003c/p>\n\u003cp>\"Pinot noir production in California has increased roughly 170 percent since \u003cem>Sideways \u003c/em>was released,\" says wine industry analyst Gabriel Froymovich of Vineyard Financial Associates, noting that total wine production has increased 7-8 percent during the same time. \"I think people who were into wine saw the passion for pinot noir in the movie, decided to explore that variety a bit, and realized how lovely a wine that grape makes.\"\u003c/p>\n\u003cp>The Sideways Effect is generally credited with depressing the market for merlot wine, based on a memorable line from the movie when Miles colorfully proclaims his disdain for the wine — the back story is that his ex-wife liked merlot — declaring, \"No, if anyone orders merlot, I'm leaving. I am NOT drinking any f****** merlot!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/KXXDC5FarhE\u003c/p>\n\u003cp>That line apparently echoed beyond the cineplex: In a 2009 case study, Dr. Steven Cuellar, an economics professor at Sonoma State University, found a measurable decline in merlot sales of about 2 percent from January 2005 (the film was released in October 2004) through 2008. During that same time period, pinot noir sales increased 16 percent — it's now the second-most planted varietal in California's Sonoma County.\u003c/p>\n\u003cp>\"Poor merlot,\" says winemaker Billy Dim, owner of Blendtique Wine Company in Los Olivos, Calif. \"Merlot is one of the best grapes on the planet and the movie did some damage to its reputation.\"\u003c/p>\n\u003cp>Still, Dim himself is partial to pinot noir. \"The movie certainly highlighted it as the pinnacle of complexity. It's a remarkable variety, producing structurally lighter reds; in its elegance and subtlety lie some of the most intricate and appealing flavors.\"\u003c/p>\n\u003cp>Winemakers do wax poetic when it comes to pinot noir, much as Miles does in \u003cem>Sideways\u003c/em> when he opines, \"It's not a survivor like cabernet, which can just grow anywhere and thrive, even when it's neglected. No, pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand pinot's potential can then coax it into its fullest expression. Then, I mean, oh, its flavors, they're just the most haunting and brilliant and thrilling and subtle and ancient on the planet.\"\u003c/p>\n\u003cfigure id=\"attachment_118816\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208.jpg\" alt=\"A vineyard in Napa Valley, Calif.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-118816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A vineyard in Napa Valley, Calif. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Partial to the cooler coastal climates found along California's central coast, pinot noir does require more TLC than many other grapes. \"Pinot noir is very delicate and likes to grow in a narrower range of environment, so there are fewer places it will thrive,\" says Dim. \"Too much sun will blister the thin skin and too little, it will struggle to ripen. Think of it as the Goldilocks of varieties in that it wants things to be 'just right.' \"\u003c/p>\n\u003cp>\"Like all wines, pinot noir is all about terroir,\" says Michael Haney, director of membership for Sonoma County Vintners, referring to the impact that the local soil, water and air can have on grapes, creating flavors that range from dark and earthy to light and mineral. \"For example, in the Russian River Valley, the warm sun-filled days and cool foggy evening temperatures during the growing season encourage increased 'hang time' for grapes, leading to sophisticated multi layers of rich flavors, textures and aromas. Closer to the coast, the cooler growing temperatures produce a more subtle, elegant, stylistic approach.\"\u003c/p>\n\u003cp>Of course, many of us are less versed in the language and flavors of pinot noir, perhaps leaning more toward Miles' buddy Jack in \u003cem>Sideways\u003c/em>, who pretty much thinks anything in a wine glass tastes good. Jack is the merlot — big, agreeable, full-bodied — to Miles' more challenging pinot noir.\u003c/p>\n\u003cp>Says Bruce Cakebread of Cakebread Cellars in Rutherford, Calif., \"There's no room for error with pinot noir, because what you're drinking is 100 percent pinot grapes. With merlot, you can blend other varieties and tweak it, add a little cabernet for complexity, for instance. With pinot noir, you're playing with a thinner margin.\"\u003c/p>\n\u003cp>Still, while Cakebread, Dim and other winemakers don't think merlot should be ignored — Dim calls it \"tannic, fleshy, rich, an all-around delicious day in the park\" — they also say don't be intimidated by pinot noir's notorious subtleties.\u003c/p>\n\u003cp>\"Pinot noir has that flexibility to go with a lot of different foods,\" says Cakebread. \"There's a wide range, from heavier, bigger wines to ones that are very delicate, so consumers can go up and down that scale according to their preferences. Start trying different regions with each meal: Central Coast, Sonoma, all the way up to Oregon. It's armchair traveling with wine and food, like reading a travel book at the dinner table.\"\u003c/p>\n\u003cp>And, as Miles would advise, \"Stick your nose in it. Don't be shy, really get your nose in there.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thin-skinned. Temperamental. In need of constant care and attention.\u003c/p>\n\u003cp>In the film \u003cem>Sideways\u003c/em>, which earned an Academy Award in 2005 for Best Adapted Screenplay and boosted the careers of Thomas Haden Church, Virginia Madsen and Sandra Oh, those descriptive words aptly captured the character of angst-ridden, wine-obsessed protagonist Miles Raymond, played with self-flagellating glee by Paul Giamatti.\u003c/p>\n\u003cp>The same words also tell the story of an equally important, but liquid, character in the film: pinot noir. A dozen years later, pinot noir has become a mainstay of the California wine industry, and winemakers credit the film with bringing deserved attention to the varietal, calling it \"The Sideways Effect.\"\u003c/p>\n\u003cp>\"Pinot noir production in California has increased roughly 170 percent since \u003cem>Sideways \u003c/em>was released,\" says wine industry analyst Gabriel Froymovich of Vineyard Financial Associates, noting that total wine production has increased 7-8 percent during the same time. \"I think people who were into wine saw the passion for pinot noir in the movie, decided to explore that variety a bit, and realized how lovely a wine that grape makes.\"\u003c/p>\n\u003cp>The Sideways Effect is generally credited with depressing the market for merlot wine, based on a memorable line from the movie when Miles colorfully proclaims his disdain for the wine — the back story is that his ex-wife liked merlot — declaring, \"No, if anyone orders merlot, I'm leaving. I am NOT drinking any f****** merlot!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/KXXDC5FarhE'\n title='//www.youtube.com/embed/KXXDC5FarhE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>That line apparently echoed beyond the cineplex: In a 2009 case study, Dr. Steven Cuellar, an economics professor at Sonoma State University, found a measurable decline in merlot sales of about 2 percent from January 2005 (the film was released in October 2004) through 2008. During that same time period, pinot noir sales increased 16 percent — it's now the second-most planted varietal in California's Sonoma County.\u003c/p>\n\u003cp>\"Poor merlot,\" says winemaker Billy Dim, owner of Blendtique Wine Company in Los Olivos, Calif. \"Merlot is one of the best grapes on the planet and the movie did some damage to its reputation.\"\u003c/p>\n\u003cp>Still, Dim himself is partial to pinot noir. \"The movie certainly highlighted it as the pinnacle of complexity. It's a remarkable variety, producing structurally lighter reds; in its elegance and subtlety lie some of the most intricate and appealing flavors.\"\u003c/p>\n\u003cp>Winemakers do wax poetic when it comes to pinot noir, much as Miles does in \u003cem>Sideways\u003c/em> when he opines, \"It's not a survivor like cabernet, which can just grow anywhere and thrive, even when it's neglected. No, pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand pinot's potential can then coax it into its fullest expression. Then, I mean, oh, its flavors, they're just the most haunting and brilliant and thrilling and subtle and ancient on the planet.\"\u003c/p>\n\u003cfigure id=\"attachment_118816\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208.jpg\" alt=\"A vineyard in Napa Valley, Calif.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-118816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/gettyimages-186863907_custom-05fd965d0d91d19b3f74052a3a2f4affdcbe1208-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A vineyard in Napa Valley, Calif. \u003ccite>(Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Partial to the cooler coastal climates found along California's central coast, pinot noir does require more TLC than many other grapes. \"Pinot noir is very delicate and likes to grow in a narrower range of environment, so there are fewer places it will thrive,\" says Dim. \"Too much sun will blister the thin skin and too little, it will struggle to ripen. Think of it as the Goldilocks of varieties in that it wants things to be 'just right.' \"\u003c/p>\n\u003cp>\"Like all wines, pinot noir is all about terroir,\" says Michael Haney, director of membership for Sonoma County Vintners, referring to the impact that the local soil, water and air can have on grapes, creating flavors that range from dark and earthy to light and mineral. \"For example, in the Russian River Valley, the warm sun-filled days and cool foggy evening temperatures during the growing season encourage increased 'hang time' for grapes, leading to sophisticated multi layers of rich flavors, textures and aromas. Closer to the coast, the cooler growing temperatures produce a more subtle, elegant, stylistic approach.\"\u003c/p>\n\u003cp>Of course, many of us are less versed in the language and flavors of pinot noir, perhaps leaning more toward Miles' buddy Jack in \u003cem>Sideways\u003c/em>, who pretty much thinks anything in a wine glass tastes good. Jack is the merlot — big, agreeable, full-bodied — to Miles' more challenging pinot noir.\u003c/p>\n\u003cp>Says Bruce Cakebread of Cakebread Cellars in Rutherford, Calif., \"There's no room for error with pinot noir, because what you're drinking is 100 percent pinot grapes. With merlot, you can blend other varieties and tweak it, add a little cabernet for complexity, for instance. With pinot noir, you're playing with a thinner margin.\"\u003c/p>\n\u003cp>Still, while Cakebread, Dim and other winemakers don't think merlot should be ignored — Dim calls it \"tannic, fleshy, rich, an all-around delicious day in the park\" — they also say don't be intimidated by pinot noir's notorious subtleties.\u003c/p>\n\u003cp>\"Pinot noir has that flexibility to go with a lot of different foods,\" says Cakebread. \"There's a wide range, from heavier, bigger wines to ones that are very delicate, so consumers can go up and down that scale according to their preferences. Start trying different regions with each meal: Central Coast, Sonoma, all the way up to Oregon. It's armchair traveling with wine and food, like reading a travel book at the dinner table.\"\u003c/p>\n\u003cp>And, as Miles would advise, \"Stick your nose in it. Don't be shy, really get your nose in there.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Judgment Of Paris: The Blind Taste Test That Decanted The Wine World",
"title": "The Judgment Of Paris: The Blind Taste Test That Decanted The Wine World",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong> \u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160524_atc_forty_years_ago_the_judgment_of_paris_revolutionized_the_wine_industry.mp3\u003c/p>\n\u003cp>It was the tasting that revolutionized the wine world.\u003c/p>\n\u003cp>Forty years ago today, the crème de la crème of the French wine establishment sat in judgment for a blind tasting that pitted some of the finest wines in France against unknown California bottles. Only one journalist bothered to show up – the outcome was considered a foregone conclusion.\u003c/p>\n\u003cp>\"Obviously, the French wines were going to win,\" says journalist George Taber, who was then a correspondent for TIME magazine in Paris. He says everyone thought \"it's going to be a non-story.\"\u003c/p>\n\u003cp>Taber did show up — as a favor to the organizers. And he ended up getting the biggest story of his career: To everyone's amazement, the California wines – reds and whites — beat out their French competitors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It turned out to be the most important event, because it broke the myth that only in France could you make great wine. It opened the door for this phenomenon today of the globalization of wine,\" Taber says.\u003c/p>\n\u003cp>The Judgment of Paris, as that May 24, 1976, wine tasting has come to be known, began as a publicity stunt. Steven Spurrier, an Englishman who owned a wine shop in Paris, wanted to drum up business. So, prompted by Patricia Gallagher, his American associate, Spurrier decided to stage a competition that highlighted the new California wines they'd been hearing so much about.\u003c/p>\n\u003cp>Spurrier tapped nine of the most respected names in French gastronomy for the job. They included sommeliers from the best French restaurants in Paris, the head of a highly regarded French vineyard, and Odette Kahn, the editor of the influential \u003cem>Revue du vin de France\u003c/em> (The French Wine Review.)\u003c/p>\n\u003cp>As the sole journalist present, Taber had a lot of access, and he had a list of the order of the wines being served during the tasting. The judges didn't. He watched as they swirled and spat.\u003c/p>\n\u003cp>At one point, Taber says, a judge – Raymond Oliver, chef and owner of Le Grand Véfour, one of Paris' great restaurants — sampled a white. \"And then he smelled it, then he tasted it and he held it up again, [and] he said, \"Ah, back to France!\" Taber recalls.\u003c/p>\n\u003cfigure id=\"attachment_109710\" class=\"wp-caption aligncenter\" style=\"max-width: 897px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-109710\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\" alt=\"From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. "She wanted to make sure that the world didn't know what her scores were," says George Taber, the only journalist present that day.\" width=\"897\" height=\"597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg 897w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-768x511.jpg 768w\" sizes=\"(max-width: 897px) 100vw, 897px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. \"She wanted to make sure that the world didn't know what her scores were,\" says George Taber, the only journalist present that day. \u003ccite>(Courtesy of Bella Spurrier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Except it was a Napa Valley Chardonnay. The judge didn't know that. \"But I knew,\" Taber says. And once he realized what was happening, Taber says, \"I thought, hey, maybe I got a story here.\" Decades later, he penned \u003cem>The Judgment of Paris\u003c/em>, an account of that day and its aftermath.\u003c/p>\n\u003cp>When the scores were tallied, the top honors went not to France's best vintners but to a California white and red – the 1973 Chardonnay from Chateau Montelena and the 1973 Cabernet Sauvignon from Stag's Leap Wine Cellars. (A bottle of each now resides at the Smithsonian's National Museum of American History.)\u003c/p>\n\u003cp>Taber says the results shocked everyone. When it was over, Kahn unsuccessfully demanded her scorecard back – according to Taber, \"she wanted to make sure that the world didn't know what her scores were.\"\u003c/p>\n\u003cp>Wine writer David White says the tasting was a major turning point for the wine industry. \"The 1976 judgment totally changed the game,\" says White, who writes the popular wine blog \u003ca href=\"http://www.terroirist.com/\">Terroirist\u003c/a> and is the author of the forthcoming book, \u003cem>But First, Champagne: A Modern Guide to the World's Favorite Wine\u003c/em>.\u003c/p>\n\u003cp>While winemaker Robert Mondavi played a major role in making California the wine powerhouse it is today, the Paris tasting was equally influential, White says. As the late Jim Barrett, part owner of Napa Valley's Chateau Montelena, told Taber back in 1976, the results were \"not bad for kids from the sticks.\"\u003c/p>\n\u003cp>And it wasn't just California that was transformed. The results \"gave winemakers everywhere a reason to believe that they too could take on the greatest wines in the world,\" White says.\u003c/p>\n\u003cp>In the aftermath of the tasting, new vineyards bloomed around the U.S. (think Oregon, Washington and Virginia) and the world — from Argentina to Australia.\u003c/p>\n\u003cp>The Judgment of Paris prompted the world's winemakers to start sharing and comparing in a way they hadn't done before, says Warren Winiarski, the Polish-American founder of Stag's Leap, whose Cabernet Sauvignon took top honors among the reds in Paris.\u003c/p>\n\u003cp>As a result, he said at a recent Smithsonian event in honor of that long-ago tasting, \"the wines of the world are better, the wines of France are better.\"\u003c/p>\n\u003cp>Which means the world's wine lovers were the real winners that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong> \u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160524_atc_forty_years_ago_the_judgment_of_paris_revolutionized_the_wine_industry.mp3\u003c/p>\n\u003cp>It was the tasting that revolutionized the wine world.\u003c/p>\n\u003cp>Forty years ago today, the crème de la crème of the French wine establishment sat in judgment for a blind tasting that pitted some of the finest wines in France against unknown California bottles. Only one journalist bothered to show up – the outcome was considered a foregone conclusion.\u003c/p>\n\u003cp>\"Obviously, the French wines were going to win,\" says journalist George Taber, who was then a correspondent for TIME magazine in Paris. He says everyone thought \"it's going to be a non-story.\"\u003c/p>\n\u003cp>Taber did show up — as a favor to the organizers. And he ended up getting the biggest story of his career: To everyone's amazement, the California wines – reds and whites — beat out their French competitors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It turned out to be the most important event, because it broke the myth that only in France could you make great wine. It opened the door for this phenomenon today of the globalization of wine,\" Taber says.\u003c/p>\n\u003cp>The Judgment of Paris, as that May 24, 1976, wine tasting has come to be known, began as a publicity stunt. Steven Spurrier, an Englishman who owned a wine shop in Paris, wanted to drum up business. So, prompted by Patricia Gallagher, his American associate, Spurrier decided to stage a competition that highlighted the new California wines they'd been hearing so much about.\u003c/p>\n\u003cp>Spurrier tapped nine of the most respected names in French gastronomy for the job. They included sommeliers from the best French restaurants in Paris, the head of a highly regarded French vineyard, and Odette Kahn, the editor of the influential \u003cem>Revue du vin de France\u003c/em> (The French Wine Review.)\u003c/p>\n\u003cp>As the sole journalist present, Taber had a lot of access, and he had a list of the order of the wines being served during the tasting. The judges didn't. He watched as they swirled and spat.\u003c/p>\n\u003cp>At one point, Taber says, a judge – Raymond Oliver, chef and owner of Le Grand Véfour, one of Paris' great restaurants — sampled a white. \"And then he smelled it, then he tasted it and he held it up again, [and] he said, \"Ah, back to France!\" Taber recalls.\u003c/p>\n\u003cfigure id=\"attachment_109710\" class=\"wp-caption aligncenter\" style=\"max-width: 897px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\">\u003cimg class=\"size-full wp-image-109710\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg\" alt=\"From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. "She wanted to make sure that the world didn't know what her scores were," says George Taber, the only journalist present that day.\" width=\"897\" height=\"597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85.jpg 897w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/jofp3_custom-ec02cff2c01f4008cb1f3dc2593ec7d50d71233b-s1500-c85-768x511.jpg 768w\" sizes=\"(max-width: 897px) 100vw, 897px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left: Patricia Gallagher, who first proposed the tasting, wine merchant Steven Spurrier, and influential French wine editor Odette Kahn. After the results were announced, Kahn is said to have demanded her scorecard back. \"She wanted to make sure that the world didn't know what her scores were,\" says George Taber, the only journalist present that day. \u003ccite>(Courtesy of Bella Spurrier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Except it was a Napa Valley Chardonnay. The judge didn't know that. \"But I knew,\" Taber says. And once he realized what was happening, Taber says, \"I thought, hey, maybe I got a story here.\" Decades later, he penned \u003cem>The Judgment of Paris\u003c/em>, an account of that day and its aftermath.\u003c/p>\n\u003cp>When the scores were tallied, the top honors went not to France's best vintners but to a California white and red – the 1973 Chardonnay from Chateau Montelena and the 1973 Cabernet Sauvignon from Stag's Leap Wine Cellars. (A bottle of each now resides at the Smithsonian's National Museum of American History.)\u003c/p>\n\u003cp>Taber says the results shocked everyone. When it was over, Kahn unsuccessfully demanded her scorecard back – according to Taber, \"she wanted to make sure that the world didn't know what her scores were.\"\u003c/p>\n\u003cp>Wine writer David White says the tasting was a major turning point for the wine industry. \"The 1976 judgment totally changed the game,\" says White, who writes the popular wine blog \u003ca href=\"http://www.terroirist.com/\">Terroirist\u003c/a> and is the author of the forthcoming book, \u003cem>But First, Champagne: A Modern Guide to the World's Favorite Wine\u003c/em>.\u003c/p>\n\u003cp>While winemaker Robert Mondavi played a major role in making California the wine powerhouse it is today, the Paris tasting was equally influential, White says. As the late Jim Barrett, part owner of Napa Valley's Chateau Montelena, told Taber back in 1976, the results were \"not bad for kids from the sticks.\"\u003c/p>\n\u003cp>And it wasn't just California that was transformed. The results \"gave winemakers everywhere a reason to believe that they too could take on the greatest wines in the world,\" White says.\u003c/p>\n\u003cp>In the aftermath of the tasting, new vineyards bloomed around the U.S. (think Oregon, Washington and Virginia) and the world — from Argentina to Australia.\u003c/p>\n\u003cp>The Judgment of Paris prompted the world's winemakers to start sharing and comparing in a way they hadn't done before, says Warren Winiarski, the Polish-American founder of Stag's Leap, whose Cabernet Sauvignon took top honors among the reds in Paris.\u003c/p>\n\u003cp>As a result, he said at a recent Smithsonian event in honor of that long-ago tasting, \"the wines of the world are better, the wines of France are better.\"\u003c/p>\n\u003cp>Which means the world's wine lovers were the real winners that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"title": "California Legislature Passes Bill to Crack Down on Farmers' Market Fraud",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "AB 1871 raises the daily stall fee for each vendor at a certified farmers' market in California. Those fees would pay for county inspections to help insure produce labeled organic is, actually, organic.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/165042079&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cp>Farmers' markets have never been hotter in California, but what regulation there is happens mostly on the local level: which is to say, it’s spotty. The most established farmers' markets, like the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a> in San Francisco, are very careful about provenance. But other smaller, younger markets? Not so much. At least, this is what we know from \u003ca href=\"http://www.californiareport.org/archive/R201401200850/b\" target=\"_blank\">media reports,\u003c/a> including those on KQED's \u003ca href=\"http://www.californiareport.org/search/index.jsp?q=farmers+market+fraud&cx=011559425877339893065%3Av_phemoqmlc&cof=FORID%3A11&sa.x=0&sa.y=0&siteurl=www.californiareport.org%2F&ref=&ss=2064j285730j19\" target=\"_blank\">California Report\u003c/a>. We take on \u003cem>trust\u003c/em> that people selling us organic produce really are selling us ORGANIC produce, and those who have looked into it report there’s a lot of fraud going on.\u003c/p>\n\u003cfigure id=\"attachment_86820\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/All-Green-Ibrahim-PNOOP-Motor-Ave-FM-002.jpg\" alt=\"Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp \" width=\"640\" height=\"426\" class=\"size-full wp-image-86820\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ibrahim Abdel-Fatah of the Los Angeles County Agricultural Commissioner's office inspects the stand of All Green Farm of Perris at the Motor Avenue farmers' market 2/17/13. He and his supervisor, Ed Williams, noticed that the Cara Cara oranges in the photo at left were not listed on the certified producer’s certificate; also some Pink Lady apples in the photo at right were waxed and others were not. All Green was was fined $600 by Los Angeles County for selling these produce items not grown by the farm. Photo: David Karp\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86815\" class=\"wp-caption alignright\" style=\"max-width: 260px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/David-Karp700-260x290.jpg\" alt=\"David Karp, Pomologist\" width=\"260\" height=\"290\" class=\"size-medium wp-image-86815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Karp, Pomologist\u003c/figcaption>\u003c/figure>\n\u003cp>Enter \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB1871\" target=\"_blank\">AB 1871\u003c/a>, authored by Roger Dickinson (D-Sacramento). The bill authorizes a number of things, but \"the bill's most significant provision raises the daily stall fee the \u003ca href=\"http://www.cdfa.ca.gov/\" target=\"_blank\">California Department of Food and Agriculture\u003c/a> charges certified farmers markets for each vendor.\" That's David Karp, one of the state’s foremost \u003ca href=\"http://en.wikipedia.org/wiki/Pomology\" target=\"_blank\">pomologists\u003c/a> (fruit experts), who has also followed farmers' markets as a columnist for the last 15 years.\u003c/p>\n\u003cp>Presuming Governor Jerry Brown agrees and signs AB 1871, the fee will rise in January from a maximum 50 cents to $2. \"That'll raise about $1.4 million,\" says Karp, who adds these fees apply to everybody selling in the farmers' markets, including those selling ancillary products like popcorn or tacos. Where will the money go? To the state, which will run the enforcement program, hiring a couple of inspectors, but mainly reimbursing county agricultural commissioners. They are expected to provide the thin green line of defense, checking not just on market stalls but farms as well.\u003c/p>\n\u003cp>The bill also stiffens the fines that can be imposed, and even includes the possibility of jail time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why has it taken so long? Getting the stakeholders to agree was \"like herding cats,\" Karp says. He thinks public pressure from those aforementioned media reports was the main reason something finally happened. That said, officials in a couple of counties, \u003ca href=\"http://www.agriculturalinstitute.org/\" target=\"_blank\">Marin\u003c/a> and Los Angeles, didn't wait for legislation to crack down on fraudsters. In recent months, Karp says, \u003ca href=\"http://articles.latimes.com/2013/dec/26/local/la-me-farmers-market-20131227\" target=\"_blank\">Los Angeles\u003c/a> has issued 61 tickets to vendors selling \"produce not of own production,\" or \"PNOOP\" as he likes to call it.\u003c/p>\n\u003cfigure id=\"attachment_86821\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Williams-Laura-Avery-mango-SMFM-001.jpg\" alt=\"Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\" width=\"640\" height=\"426\" class=\"size-full wp-image-86821\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Williams, who supervises inspection of certified farmers markets for the Los Angeles County Agricultural Commissioner's office, shows Laura Avery, the Santa Monica markets supervisor, a mango sold at the market which has dead white scale, an insect not present in California, and therefore evidence that the fruit was imported; at the Santa Monica Saturday Downtown farmers' market. Avery had contacted agricultural authorities because she suspected that a vendor in her certified section had not produced the mangoes he was selling. 11/16/13 Photo: David Karp.\u003c/figcaption>\u003c/figure>\n\u003cp>In other parts of the state, enforcement has been more haphazard, Karp says. Given that there are about 800 farmers' markets in California, \"if a tenth, or a quarter, or a third of that is not what it's purported to be, we're talking about tens of millions of dollars in cheating.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Karp says it's critical for counties to hire someone who's knowledgeable to conduct enforcement. \u003c/p>\n\u003cblockquote>\u003cp>\"You can know a lot about produce. You can know a lot about farmers' markets. But it's a special set of skills, sort of like forensic accounting, plus agricultural science, that really determines whether you'll be an effective inspector.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/foodandnews.png\">\u003cbr>Which newspaper food sections do you read? I subscribe to the San Francisco Chronicle, so I always check out that food section, but I also like to peruse several others online. Here's what you'll find this week. \u003cbr>Note: Each require registration, which is free.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.nytimes.com/pages/dining/index.html\">The New York Times\u003c/a>\u003c/b>\u003cbr>My first stop on Wednesday is usually the New York Times. There is often some provocative article there. This week it's about a chef suing over intellectual property. Apparently a past sous chef at one restaurant has opened a restaurant that may have copied everything from the interior style to the recipes of his past employer. \u003cbr>This week there are also articles about the sexy look of women chef on television, a report on Thai fruits that are no longer banned in America and The Minimalist column by Mark Bittman. In the current column he takes on tuna, explaining the differences between bluefin and yellowfin and sharing cooking techniques and a recipe.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.latimes.com/features/food/?track=leftnav-food\">The Los Angeles Times\u003c/a>\u003c/b>\u003cbr>This week there is an article about the chocolatiers of Barcelona that caught my eye and brought back memories of my trip and chocolate excursions just a year ago. The incomparable Russ Parsons writes about this years crop of stone fruit. He also includes a recipe for cobbler, which sounds more like a crumble to me. There are also some paella recipes that make me think I need to run out and buy a paella pan, like today. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/artsandliving/foodanddining/?sub=AR\">The Washington Post\u003c/a>\u003c/b>\u003cbr>An article on how Pinot Noir pairs with salmon is timely now that wild salmon is showing up in markets. Also worth checking out are the recipes from the Smithsonian Folklife Festival for Brunswick Stew, Buttermilk Pancakes and Yunnan Style Cold Rice Noodles.\u003c/p>\n\u003cp>If you have a favorite food section, let me know in the comments section.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/foodandnews.png\">\u003cbr>Which newspaper food sections do you read? I subscribe to the San Francisco Chronicle, so I always check out that food section, but I also like to peruse several others online. Here's what you'll find this week. \u003cbr>Note: Each require registration, which is free.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.nytimes.com/pages/dining/index.html\">The New York Times\u003c/a>\u003c/b>\u003cbr>My first stop on Wednesday is usually the New York Times. There is often some provocative article there. This week it's about a chef suing over intellectual property. Apparently a past sous chef at one restaurant has opened a restaurant that may have copied everything from the interior style to the recipes of his past employer. \u003cbr>This week there are also articles about the sexy look of women chef on television, a report on Thai fruits that are no longer banned in America and The Minimalist column by Mark Bittman. In the current column he takes on tuna, explaining the differences between bluefin and yellowfin and sharing cooking techniques and a recipe.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.latimes.com/features/food/?track=leftnav-food\">The Los Angeles Times\u003c/a>\u003c/b>\u003cbr>This week there is an article about the chocolatiers of Barcelona that caught my eye and brought back memories of my trip and chocolate excursions just a year ago. The incomparable Russ Parsons writes about this years crop of stone fruit. He also includes a recipe for cobbler, which sounds more like a crumble to me. There are also some paella recipes that make me think I need to run out and buy a paella pan, like today. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/artsandliving/foodanddining/?sub=AR\">The Washington Post\u003c/a>\u003c/b>\u003cbr>An article on how Pinot Noir pairs with salmon is timely now that wild salmon is showing up in markets. Also worth checking out are the recipes from the Smithsonian Folklife Festival for Brunswick Stew, Buttermilk Pancakes and Yunnan Style Cold Rice Noodles.\u003c/p>\n\u003cp>If you have a favorite food section, let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"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.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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"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": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
"id": "soldout",
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