VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards
Ferry Building Reopens After Partial Closure
Laska Memories, Brunch for One and an Ode to Winter's Oranges
Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape
'Essential' Status Means Jobs For Farmworkers, But Greater Virus Risk
Growers Of New, Pricey Strawberry Are Selling A Sweeter Experience
Gifts from Our Foodshed: CUESA's Farmers Market Holiday Guide
Fresh Farmers Market Picks for Your Holiday Table
What It Means to Decolonize Your Diet
Sponsored
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She holds a B.A. in comparative literature from UC Berkeley.","avatar":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twitter":"nananastia","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"podcasts","roles":["editor"]},{"site":"hiphop","roles":["editor"]}],"headData":{"title":"Nastia Voynovskaya | KQED","description":"Associate Editor","ogImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/nvoynovskaya"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138967":{"type":"posts","id":"bayareabites_138967","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138967","score":null,"sort":[1600453324000]},"guestAuthors":[],"slug":"video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","title":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards","publishDate":1600453324,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What is a pluot, and what makes them special? Chef Kim Alter of San Francisco’s \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird Restaurant\u003c/a> visits Aomboon Deasy of \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> during peak pluot season to learn more about this star summer fruit—part plum, part apricot—and shares five unexpected ways to enjoy and prepare pluots at home.\u003c/p>\n\u003cp>Beloved by chefs for their tree-ripened and hand-harvested fruit, K&J Orchards grows more than 180 varieties of fruits and nuts in Winters and Yuba City, California, from cherries and apricots in the spring to persimmons and pomegranates in the fall. Started by Kalayada Ammatya and James Beutel—a professor of pomology (the study of fruit)—the farm is now managed by their daughter, Aomboon (nicknamed “Boonie”), and her husband, Tim.\u003c/p>\n\u003cp>Aomboon and Tim grow dozens of stone fruit varieties throughout the summer and fall season, including pluots, a plum-leaning \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">hybrid stone fruit\u003c/a>. The skin of the pluot resembles a plum and the flesh is juicy and sweet due to its high sugar content. Available at the farmers market May through October, you can find them in a rainbow of colors, from yellow-green to deep purple, with popular varietals such as Flavor King and Dapple Dandy.\u003c/p>\n\u003cp>You can support \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays and Tuesdays, and visit the \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird website\u003c/a> for their farmers market inspired meal kit menu.\u003c/p>\n\u003cp>\u003cem>Kim Alter will be participating in CUESA's Sunday Supper: A Farm to \u003c/em>Home\u003cem> Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/embed/qyUXXJ62feo\u003c/p>\n\u003ch2>Pluot and Mustard Green Salad \u003c/h2>\n\u003cp>\u003cstrong>Source: \u003c/strong>\u003cem>Kim Alter, Nightbird\u003c/em>\u003c/p>\n\u003cp>This light and refreshing rustic salad hits all the notes: acidity and sweetness from the pluots, pepperiness from the mustard greens, and richness from the cheese.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 (can easily be scaled up to serve more people)\u003c/strong>\u003c/p>\n\u003cp>INGREDIENTS\u003c/p>\n\u003cp>2 ripe pluots (ideally whatever is best at the moment from K & J Orchards), washed\u003cbr>1 clove garlic\u003cbr>¼ cup apple cider vinegar\u003cbr>A couple handfuls spicy mustard greens, washed and dried\u003cbr>2 carrots, washed and shaved\u003cbr>2 turnips, washed and shaved\u003cbr>4 ounces fresh burrata or ricotta\u003cbr>Salt and freshly cracked black pepper, to taste\u003cbr>Olive oil, to taste\u003cbr>Bread (optional)\u003c/p>\n\u003cp>PREPARATION\u003c/p>\n\u003cp>Slice pluots in half and remove pits. Squeeze the juice into a bowl, then chop the pluots roughly and place them in the bowl with the juice. Crush the clove of garlic and put it in the bowl with the pluots. Pour the vinegar on top and let it sit for a few minutes while you assemble the salad.\u003c/p>\n\u003cp>Combine the mustard greens, carrots, and turnips to build your salad. Place the burrata on a plate, and season it with salt and pepper. Place the salad on top of the burrata.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Remove the pluot chunks from the juice-vinegar mixture (save the liquid, but toss the garlic) and add them to the salad. Whisk the olive oil into the reserved liquid little by little to make a vinaigrette, tasting for balance as you go. When it tastes good to you, drizzle a bit over the salad. Serve with seared bread to add a panzanella-like crunch.\u003c/p>\n\n","blocks":[],"excerpt":"What is a pluot, and what do you do with it? Chef Kim Alter of Nightbird Restaurant visits K&J Orchards to learn more and share recipe tips.","status":"publish","parent":0,"modified":1621632536,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":535},"headData":{"title":"VIDEO: What Do You Do with Pluots? with Kim Alter & K&J Orchards | KQED","description":"What is a pluot, and what do you do with it? 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Chef Kim Alter of San Francisco’s \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird Restaurant\u003c/a> visits Aomboon Deasy of \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> during peak pluot season to learn more about this star summer fruit—part plum, part apricot—and shares five unexpected ways to enjoy and prepare pluots at home.\u003c/p>\n\u003cp>Beloved by chefs for their tree-ripened and hand-harvested fruit, K&J Orchards grows more than 180 varieties of fruits and nuts in Winters and Yuba City, California, from cherries and apricots in the spring to persimmons and pomegranates in the fall. Started by Kalayada Ammatya and James Beutel—a professor of pomology (the study of fruit)—the farm is now managed by their daughter, Aomboon (nicknamed “Boonie”), and her husband, Tim.\u003c/p>\n\u003cp>Aomboon and Tim grow dozens of stone fruit varieties throughout the summer and fall season, including pluots, a plum-leaning \u003ca href=\"https://cuesa.org/article/pluots-apriums-and-flavorful-world-hybrid-fruit\">hybrid stone fruit\u003c/a>. The skin of the pluot resembles a plum and the flesh is juicy and sweet due to its high sugar content. Available at the farmers market May through October, you can find them in a rainbow of colors, from yellow-green to deep purple, with popular varietals such as Flavor King and Dapple Dandy.\u003c/p>\n\u003cp>You can support \u003ca href=\"https://cuesa.org/seller/kj-orchards\">K&J Orchards\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays and Tuesdays, and visit the \u003ca href=\"https://www.nightbirdrestaurant.com/\">Nightbird website\u003c/a> for their farmers market inspired meal kit menu.\u003c/p>\n\u003cp>\u003cem>Kim Alter will be participating in CUESA's Sunday Supper: A Farm to \u003c/em>Home\u003cem> Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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/qyUXXJ62feo'\n title='//www.youtube.com/embed/qyUXXJ62feo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Pluot and Mustard Green Salad \u003c/h2>\n\u003cp>\u003cstrong>Source: \u003c/strong>\u003cem>Kim Alter, Nightbird\u003c/em>\u003c/p>\n\u003cp>This light and refreshing rustic salad hits all the notes: acidity and sweetness from the pluots, pepperiness from the mustard greens, and richness from the cheese.\u003c/p>\n\u003cp>\u003cstrong>Serves 2 (can easily be scaled up to serve more people)\u003c/strong>\u003c/p>\n\u003cp>INGREDIENTS\u003c/p>\n\u003cp>2 ripe pluots (ideally whatever is best at the moment from K & J Orchards), washed\u003cbr>1 clove garlic\u003cbr>¼ cup apple cider vinegar\u003cbr>A couple handfuls spicy mustard greens, washed and dried\u003cbr>2 carrots, washed and shaved\u003cbr>2 turnips, washed and shaved\u003cbr>4 ounces fresh burrata or ricotta\u003cbr>Salt and freshly cracked black pepper, to taste\u003cbr>Olive oil, to taste\u003cbr>Bread (optional)\u003c/p>\n\u003cp>PREPARATION\u003c/p>\n\u003cp>Slice pluots in half and remove pits. Squeeze the juice into a bowl, then chop the pluots roughly and place them in the bowl with the juice. Crush the clove of garlic and put it in the bowl with the pluots. Pour the vinegar on top and let it sit for a few minutes while you assemble the salad.\u003c/p>\n\u003cp>Combine the mustard greens, carrots, and turnips to build your salad. Place the burrata on a plate, and season it with salt and pepper. Place the salad on top of the burrata.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Remove the pluot chunks from the juice-vinegar mixture (save the liquid, but toss the garlic) and add them to the salad. Whisk the olive oil into the reserved liquid little by little to make a vinaigrette, tasting for balance as you go. When it tastes good to you, drizzle a bit over the salad. Serve with seared bread to add a panzanella-like crunch.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138967/video-what-do-you-do-with-pluots-with-kim-alter-kj-orchards","authors":["byline_bayareabites_138967"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_2695","bayareabites_12276","bayareabites_95","bayareabites_17082","bayareabites_16773","bayareabites_1873"],"tags":["bayareabites_237","bayareabites_14747","bayareabites_16938","bayareabites_10065","bayareabites_16939","bayareabites_348","bayareabites_10713"],"featImg":"bayareabites_138969","label":"bayareabites"},"bayareabites_138335":{"type":"posts","id":"bayareabites_138335","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138335","score":null,"sort":[1595544725000]},"guestAuthors":[],"slug":"ferry-building-reopens-after-partial-closure","title":"Ferry Building Reopens After Partial Closure","publishDate":1595544725,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>[aside tag=\"featured-food\" label=\"More News\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, CUESA and the rest of the businesses at the market can resume business as usual. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"After closing following statewide health code orders, the San Francisco Ferry Building's shops and restaurants are open once again. \r\n","status":"publish","parent":0,"modified":1621633804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":284},"headData":{"title":"Ferry Building Reopens After Partial Closure | KQED","description":"After closing following statewide health code orders, the San Francisco Ferry Building's shops and restaurants are open once again. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138335 https://ww2.kqed.org/bayareabites/?p=138335","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/23/ferry-building-reopens-after-partial-closure/","disqusTitle":"Ferry Building Reopens After Partial Closure","path":"/bayareabites/138335/ferry-building-reopens-after-partial-closure","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Just two days after its announced partial closure, the Ferry Building is fully open for business once more. On Thursday, in accordance with a \u003c/span>\u003ca href=\"https://www.cdph.ca.gov/Programs/CID/DCDC/CDPH%20Document%20Library/COVID-19/SHO%20Order%20Dimming%20Entire%20State%207-13-2020.pdf\">\u003cspan style=\"font-weight: 400\">statewide public health officer order\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> that restricted indoor activities at malls and other businesses in cities on the state’s watchlist, the Ferry Building closed indoor shops and restaurants that had no direct access to doors that led outside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Hudson Pacific Properties, which owns the building, announced that the Ferry Building is now being classified as a transport terminal rather than a shopping mall excluding it from the statewide order. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"featured-food","label":"More News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the weekend, Christine Farren, the executive director of \u003c/span>\u003ca href=\"https://cuesa.org/\">\u003cspan style=\"font-weight: 400\">CUESA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> which runs the longstanding farmer’s market at the building, heard that this closure order was coming down and was in talks with the building’s manager to host businesses that were forced to close as pop-ups at the organization’s outdoor markets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As a tenant of the building's outdoor spaces well practiced in social distancing and sanitization measures, CUESA’s markets have remained open during the pandemic because of its physical positioning and its essential service of providing fresh and prepared foods. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">“CUESA has a longstanding relationship with almost all of the tenants that are inside of the Ferry Building because we've acted as a small business incubator for many of them,” Farren explained. “At one count, nearly 40% of the businesses inside had started in our farmer's market so these are very personal relationships to us.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For now, CUESA and the rest of the businesses at the market can resume business as usual. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138335/ferry-building-reopens-after-partial-closure","authors":["11625"],"categories":["bayareabites_109","bayareabites_1874","bayareabites_95","bayareabites_17082","bayareabites_1875","bayareabites_16882","bayareabites_90"],"tags":["bayareabites_16863","bayareabites_16549","bayareabites_237","bayareabites_14747","bayareabites_16557","bayareabites_16601","bayareabites_289"],"featImg":"bayareabites_138336","label":"bayareabites"},"bayareabites_136879":{"type":"posts","id":"bayareabites_136879","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136879","score":null,"sort":[1587672043000]},"guestAuthors":[],"slug":"flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","publishDate":1587672043,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_136777,food_1336845,bayareabites_136855' label='More Food Stories']\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","status":"publish","parent":0,"modified":1602693246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1073},"headData":{"title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges | KQED","description":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136879 https://ww2.kqed.org/bayareabites/?p=136879","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/23/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges/","disqusTitle":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","source":"Flavors at Home","path":"/bayareabites/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136777,food_1336845,bayareabites_136855","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","authors":["11625","11689","11387"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_95"],"tags":["bayareabites_1368","bayareabites_9043","bayareabites_16622","bayareabites_16569","bayareabites_11996","bayareabites_10109","bayareabites_16568"],"featImg":"bayareabites_136883","label":"source_bayareabites_136879"},"bayareabites_136549":{"type":"posts","id":"bayareabites_136549","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136549","score":null,"sort":[1585605650000]},"guestAuthors":[],"slug":"small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape","title":"Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape","publishDate":1585605650,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Despite the coronavirus outbreak's disturbances to daily life, fresh fruits and vegetables are still making their way to farmers markets and community supported agriculture (CSA) boxes. S\u003c/span>ome national grocery store chains might be facing temporary shortages, but local food sources with shorter supply chains have stayed nimble and in demand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Last] Monday, we just started getting an influx of messages and emails asking if people could buy directly from us,” says Helena Sylvester, who runs \u003ca href=\"http://www.happyacrefarm.com/csa2020\" target=\"_blank\" rel=\"noopener noreferrer\">Happy Acre Farm\u003c/a> in Sunol along with her husband. “Our plan was to not start our CSA until June and only sell to restaurants until that happened.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sylvester's plans changed when the farm’s restaurant sales decreased, as many eateries closed their doors once California's shelter-in-place orders mandated take out-only service. “We decided to divert that produce to people instead,” she explains. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B975U9HgYQt/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today the family-owned and -operated farm supplies around 20 boxes a week on a first come, first served basis, and they can be picked up at the farm or a drop-off site in Oakland. Sylvester says the demand is much higher than when Happy Acre was only supplying to restaurants. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Farms] seem like they're either switching to a farm box or, if they already had one, creating more room in there for new members,” notes Sylvester, who has seen many other small farmers adjusting their business models in recent days. “And it seems like there's almost not enough farms for the demand. A lot of people have waiting lists going.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Berkeley’s\u003ca href=\"https://ecologycenter.org/fm/\" target=\"_blank\" rel=\"noopener noreferrer\"> Ecology Center\u003c/a>, which runs three farmers markets, is committed to keeping all of them open through the coronavirus crisis. In accordance with new guidelines from the California Department of Public Health, their markets, along with others throughout the Bay Area, have installed new safety measures, including stoppage on produce sampling, increased hand-washing and sanitizing stations and social distancing rules. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It's kind of above and beyond what you'd even see probably at a grocery store,” said Carle Brinkman, the food and farming program director at the Ecology Center. Brinkman explains that each farmer serves one customer at a time, and a designated person handles payment away from the produce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136585\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg\" alt=\"Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers are also asked to go into vendor areas one at a time and line up six feet apart as they wait to pay. “We're marking out those six-feet-apart spaces with either chalk or tape or cones to ensure the social distancing,” she says, adding that enforcing social distancing has proven to be the most challenging aspect so far. Ecology Center is also waiving all penalties for vendors who call in sick for the duration of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://cuesa.org/article/cuesa%E2%80%99s-guide-farmers-market-food-pickup-and-delivery\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA\u003c/a>, whose San Francisco Ferry Plaza Farmers Market remains open, is taking similar public health precautions. (CUESA’s Jack London Square Farmers Market is currently on hold through May 1o, and their Mission Community Market returns from winter hiatus on April 9.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our priority is really to make sure that our community is well fed,” says Brie Mazurek, the communications director at CUESA. “There's so much amazing produce in California, so many family farms. We don't want to see any produce sitting in the fields right now when there are hungry people who need to eat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mazurek noted that open-air farmers markets can easily adapt to social distance-friendly layouts. “There's a lot more room to walk around and maneuver and create space. Especially as some of our vendors have had to opt out,” she says. “It's also just a much shorter supply chain for people. In terms of how this food is getting from the field to the market. There are fewer hands handling it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though restaurant accounts have significantly dwindled, CUESA, Ecology Center and other farmers markets are sorting out how to effectively and safely get fresh produce and pantry items to the surge of people who are cooking at home. “Farmers markets and small and midsize farmers that sell there are poised for resiliency in that they can potentially pivot more quickly to a different business model,” says Brinkman. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The one thing that they're not set up for in terms of resiliency is federal funding,” she continues. “They're often forgotten because they're a smaller size slice of the pie.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136583\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg\" alt=\"Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted.\" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On a local level, Ecology Center, a leading member of the California Alliance of Farmers Markets, is advocating that local officials keep farmers markets open as an essential service across California counties that have invoked stricter measures than the state. Farmers markets in Pleasanton and the Peninsula in the \u003ca href=\"https://pcfma.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Coast Farmers Market Association\u003c/a> network have temporarily closed, for instance, while others in the South Bay recently reopened after a short hiatus. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They're essential for the livelihood of farmers and really essential healthy food access points for the community,” explains Brinkman, emphasizing that CalFresh (formerly known as food stamps) customers rely on farmers markets for fresh produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Federal efforts are also underway by the \u003c/span>\u003ca href=\"https://farmersmarketcoalition.org/farmers-markets-covid19/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Farmers Market Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a national group that advocated that federal dollars from the stimulus package go to small and mid-sized farmers. The $2 trillion dollar bill, which the president signed into law, has \u003ca href=\"https://www.nytimes.com/2020/03/27/us/politics/coronavirus-stimulus-bill-farmers.html\" target=\"_blank\" rel=\"noopener noreferrer\">$9.5 billion set aside\u003c/a> for “agricultural producers impacted by coronavirus, including producers of specialty crops, producers that supply local food systems, including farmers markets, restaurants, and schools, and livestock producers, including dairy producers.” Distribution of those funds remains to be seen. [aside postid='bayareabites_136564,bayareabites_136541,bayareabites_136504' label='More Food Stories']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> “In this time of crisis, maintaining local food systems and ensuring that small and midsize farmers can be viable, and remain, and aren't bought up, feels absolutely essential to the long term health and wellbeing of the Bay Area, the state and the country,” Brinkman says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at Happy Acre Farm, Sylvester and her husband are preparing to plant squashes, melons, early girl tomatoes for a summer harvest enough for at least 50 weekly CSA boxes. “We're hoping that this spike in interest and demand for regional food sourced straight from the grower isn’t a one time emergency purchase. We're going to plant for it like it's the new normal,” she shares. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“As awful as this entire thing has been to watch, watching the resilience of the farmers and their creativity has been really remarkable.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"With shorter supply chains and an increased demand for home-cooking ingredients, farmers markets are poised to weather coronavirus. ","status":"publish","parent":0,"modified":1585688191,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1167},"headData":{"title":"Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape | KQED","description":"With shorter supply chains and an increased demand for home-cooking ingredients, farmers markets are poised to weather coronavirus. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136549 https://ww2.kqed.org/bayareabites/?p=136549","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/30/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape/","disqusTitle":"Small Farmers, Local Markets Nimbly Adapt to a New Consumer Landscape","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Despite the coronavirus outbreak's disturbances to daily life, fresh fruits and vegetables are still making their way to farmers markets and community supported agriculture (CSA) boxes. S\u003c/span>ome national grocery store chains might be facing temporary shortages, but local food sources with shorter supply chains have stayed nimble and in demand.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Last] Monday, we just started getting an influx of messages and emails asking if people could buy directly from us,” says Helena Sylvester, who runs \u003ca href=\"http://www.happyacrefarm.com/csa2020\" target=\"_blank\" rel=\"noopener noreferrer\">Happy Acre Farm\u003c/a> in Sunol along with her husband. “Our plan was to not start our CSA until June and only sell to restaurants until that happened.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sylvester's plans changed when the farm’s restaurant sales decreased, as many eateries closed their doors once California's shelter-in-place orders mandated take out-only service. “We decided to divert that produce to people instead,” she explains. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B975U9HgYQt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Today the family-owned and -operated farm supplies around 20 boxes a week on a first come, first served basis, and they can be picked up at the farm or a drop-off site in Oakland. Sylvester says the demand is much higher than when Happy Acre was only supplying to restaurants. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“[Farms] seem like they're either switching to a farm box or, if they already had one, creating more room in there for new members,” notes Sylvester, who has seen many other small farmers adjusting their business models in recent days. “And it seems like there's almost not enough farms for the demand. A lot of people have waiting lists going.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Berkeley’s\u003ca href=\"https://ecologycenter.org/fm/\" target=\"_blank\" rel=\"noopener noreferrer\"> Ecology Center\u003c/a>, which runs three farmers markets, is committed to keeping all of them open through the coronavirus crisis. In accordance with new guidelines from the California Department of Public Health, their markets, along with others throughout the Bay Area, have installed new safety measures, including stoppage on produce sampling, increased hand-washing and sanitizing stations and social distancing rules. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It's kind of above and beyond what you'd even see probably at a grocery store,” said Carle Brinkman, the food and farming program director at the Ecology Center. Brinkman explains that each farmer serves one customer at a time, and a designated person handles payment away from the produce.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136585\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg\" alt=\"Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_3_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Social distancing guidelines and additional hand washing stations are one of the ways farmers markets like CUESA have adapted to the coronavirus pandemic. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Customers are also asked to go into vendor areas one at a time and line up six feet apart as they wait to pay. “We're marking out those six-feet-apart spaces with either chalk or tape or cones to ensure the social distancing,” she says, adding that enforcing social distancing has proven to be the most challenging aspect so far. Ecology Center is also waiving all penalties for vendors who call in sick for the duration of the pandemic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://cuesa.org/article/cuesa%E2%80%99s-guide-farmers-market-food-pickup-and-delivery\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA\u003c/a>, whose San Francisco Ferry Plaza Farmers Market remains open, is taking similar public health precautions. (CUESA’s Jack London Square Farmers Market is currently on hold through May 1o, and their Mission Community Market returns from winter hiatus on April 9.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Our priority is really to make sure that our community is well fed,” says Brie Mazurek, the communications director at CUESA. “There's so much amazing produce in California, so many family farms. We don't want to see any produce sitting in the fields right now when there are hungry people who need to eat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mazurek noted that open-air farmers markets can easily adapt to social distance-friendly layouts. “There's a lot more room to walk around and maneuver and create space. Especially as some of our vendors have had to opt out,” she says. “It's also just a much shorter supply chain for people. In terms of how this food is getting from the field to the market. There are fewer hands handling it.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though restaurant accounts have significantly dwindled, CUESA, Ecology Center and other farmers markets are sorting out how to effectively and safely get fresh produce and pantry items to the surge of people who are cooking at home. “Farmers markets and small and midsize farmers that sell there are poised for resiliency in that they can potentially pivot more quickly to a different business model,” says Brinkman. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The one thing that they're not set up for in terms of resiliency is federal funding,” she continues. “They're often forgotten because they're a smaller size slice of the pie.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136583\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg\" alt=\"Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted.\" width=\"1920\" height=\"1285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/CUESAFerryBuilding_2_KQED-1020x683.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Many small farmers across the state depend on farmers markets and restaurants orders that have depleted since shelter-in-place was instituted. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On a local level, Ecology Center, a leading member of the California Alliance of Farmers Markets, is advocating that local officials keep farmers markets open as an essential service across California counties that have invoked stricter measures than the state. Farmers markets in Pleasanton and the Peninsula in the \u003ca href=\"https://pcfma.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Coast Farmers Market Association\u003c/a> network have temporarily closed, for instance, while others in the South Bay recently reopened after a short hiatus. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They're essential for the livelihood of farmers and really essential healthy food access points for the community,” explains Brinkman, emphasizing that CalFresh (formerly known as food stamps) customers rely on farmers markets for fresh produce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Federal efforts are also underway by the \u003c/span>\u003ca href=\"https://farmersmarketcoalition.org/farmers-markets-covid19/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">Farmers Market Coalition\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a national group that advocated that federal dollars from the stimulus package go to small and mid-sized farmers. The $2 trillion dollar bill, which the president signed into law, has \u003ca href=\"https://www.nytimes.com/2020/03/27/us/politics/coronavirus-stimulus-bill-farmers.html\" target=\"_blank\" rel=\"noopener noreferrer\">$9.5 billion set aside\u003c/a> for “agricultural producers impacted by coronavirus, including producers of specialty crops, producers that supply local food systems, including farmers markets, restaurants, and schools, and livestock producers, including dairy producers.” Distribution of those funds remains to be seen. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136564,bayareabites_136541,bayareabites_136504","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> “In this time of crisis, maintaining local food systems and ensuring that small and midsize farmers can be viable, and remain, and aren't bought up, feels absolutely essential to the long term health and wellbeing of the Bay Area, the state and the country,” Brinkman says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Back at Happy Acre Farm, Sylvester and her husband are preparing to plant squashes, melons, early girl tomatoes for a summer harvest enough for at least 50 weekly CSA boxes. “We're hoping that this spike in interest and demand for regional food sourced straight from the grower isn’t a one time emergency purchase. We're going to plant for it like it's the new normal,” she shares. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“As awful as this entire thing has been to watch, watching the resilience of the farmers and their creativity has been really remarkable.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape","authors":["11625"],"categories":["bayareabites_109","bayareabites_264","bayareabites_12276","bayareabites_8770","bayareabites_1962","bayareabites_1874","bayareabites_95","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_3645","bayareabites_16549","bayareabites_16545","bayareabites_237","bayareabites_14747"],"featImg":"bayareabites_136584","label":"bayareabites"},"bayareabites_136564":{"type":"posts","id":"bayareabites_136564","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136564","score":null,"sort":[1585408281000]},"guestAuthors":[],"slug":"essential-status-means-jobs-for-farmworkers-but-greater-virus-risk","title":"'Essential' Status Means Jobs For Farmworkers, But Greater Virus Risk","publishDate":1585408281,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Thousands of farmworkers are now carrying a new document with them on the road, in case they get stopped. Barbara Resendiz got hers last Friday, together with her paycheck. The small card explains that the Department of Homeland Security \u003ca href=\"https://www.cisa.gov/publication/guidance-essential-critical-infrastructure-workforce\">considers\u003c/a> her job to be part of the nation's critical infrastructure and that she needs to get to work, despite California's order to shelter in place.\u003c/p>\n\u003cp>Resendiz works for Sierra Farms, a strawberry grower near Watsonville, Calif. The card recognizes something that she knows to be true, and wishes more people understood. \"What would be great would be for people to know how important we as a community are, not just when there's a state of emergency,\" she said, speaking through an interpreter.\u003c/p>\n\u003cp>But being essential also brings danger. Staying on the job makes it more likely that the virus will spread quickly from one worker to the next — especially when workers are living in crowded temporary housing, sharing rides, and eating together.\u003c/p>\n\u003cp>Western Growers, the leading association of fruit and vegetable producers in California and Arizona, has \u003ca href=\"https://www.wga.com/sites/default/files/wg_what_to_do_if_an_EE_tests_positive_for_COVID-19_v3.pdf\">told\u003c/a> its members that farmworkers are covered by guidance from the Centers for Disease Control and Prevention for \"personnel in critical/essential infrastructure positions,\" such as emergency first responders. According to that guidance, \"these personnel may be permitted to continue work following potential exposure [to the coronavirus] .... provided they remain asymptomatic.\" So if one worker tests positive for the virus, employers are not obligated to send that person's co-workers home as well.\u003c/p>\n\u003cp>[aside tag='coronavirus, covid-19' label='The Latest on the Coronavirus']\u003c/p>\n\u003cp>A few farmworkers, however, are taking matters into their own hands and refusing to work at farms where they don't feel safe. Resendiz says that she knows of one vegetable farm where \"a lot of people haven't returned to work because of the fear, because they haven't been given information.\" So many workers went missing that \"a job that should have taken a week is now delayed until further notice.\"\u003c/p>\n\u003cp>According to many people involved in the food industry, it is this risk — a shortage of workers — that poses COVID-19's most immediate threat to the country's supply of perishable foods. The concern focuses on labor-intensive operations like vegetable fields, meat-processing facilities, and shipping centers. Employers point out that much of this work, including work in the fields, demands a high level of skill, and experienced workers often can't be replaced.\u003c/p>\n\u003cp>The biggest fear is of a wave of sickness among workers. \u003ca href=\"https://bfarm.com/meet-our-team\">Cannon Michael\u003c/a>, a grower in California's Central Valley, wrote in an email to NPR that \"if it gets into the farm worker population, it will spread like wildfire.\"\u003c/p>\n\u003cp>The virus is changing life in the fields, as farms try to keep workers safe. Workers in the strawberry fields at Sierra Farms \"are six feet apart in every single row,\" says Jacqueline Vazquez, the farm manager. \"They are washing their hands every two hours. Making sure that even during breaks and lunches, people are six feet apart. We have asked that people don't share food. That's been a big tradition in agriculture — 'I'll bring the burritos and you bring the drinks' — but for right now, we've asked that that not happen.\"\u003c/p>\n\u003cp>There have been only a few reports so far of agricultural workers getting sick with COVID-19. Sanderson Farms, a big poultry producer, \u003ca href=\"https://sandersonfarms.com/blog/sanderson-farms-confirms-employee-tested-positive-novel-coronavirus/\">announced\u003c/a> on March 23 that one worker in a processing plant in McComb, Miss., had tested positive for the virus. According to the company's statement, that person and six others who worked at the same small processing table had been \"sent home to self-quarantine with pay.\" Foster Farms, another poultry producer, took similar steps when two employees at a plant in Louisiana tested positive.\u003c/p>\n\u003cp>Several other food companies, when asked whether any employees had tested positive for the virus, declined to provide any information. A spokesperson for Tyson, the country's biggest poultry processor, wrote in an email that \"we're not able to provide specifics about any team member's health.\"\u003c/p>\n\u003cp>Health officials are concerned that farm employees may stay on the job, despite illness, because they need the money. Up to now, farmworkers in California have been entitled to a small amount — three days — of paid sick leave each year. In many other states, workers have been entitled to no paid sick leave at all.\u003c/p>\n\u003cp>That just changed, at least temporarily. Congress has \u003ca href=\"https://www.dol.gov/agencies/whd/pandemic/ffcra-employee-paid-leave\">passed\u003c/a> a law — which remains in effect only until the end of 2020 — that requires every employer to provide at least 80 hours of paid sick leave. It also requires employers to provide partial pay to workers who are forced to stay home because their children's schools are closed due to coronavirus concerns. The government will reimburse employers for most of this expense.\u003c/p>\n\u003cp>The new law, on paper, represents a dramatic one-time boost in benefits for many farmworkers. Bt Alexis Guild, director of health policy for Farmworker Justice, an advocacy group, isn't yet confident that the new law will be strictly enforced on farms. \"Workers may be worried about losing their job if they were to take sick leave, even though there are retaliation protections,\" Guild says.\u003c/p>\n\u003cp>Lupe Sandoval, managing director of the \u003ca href=\"https://calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says he's \"hopeful\" that farmworkers won't get sick, but admits that there's a \"pretty good likelihood\" that the virus eventually will show up among these workers. He also says that \"we don't want workers scared to go to work.\"\u003c/p>\n\u003cp>Resendiz, the farmworker in Watsonville, says that employers need to provide clear and accurate information. \"If there isn't enough information, then yeah, people won't be going to work because they're afraid,\" she says. \"If your employer gives the employee the tools and supplies needed to protect themselves, I think there'll be less fear and more people at work.\"\u003c/p>\n\u003cp>\"We are taking a risk to provide the food on your table,\" she says. \"We're going to protect ourselves as much as we can. But it is a risk.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org/sections/thesalt/2020/03/27/821449729/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk\">NPR\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Essential%27+Status+Means+Jobs+For+Farmworkers%2C+But+Greater+Virus+Risk&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Farmworkers are still working during the coronavirus epidemic. They're essential. But they're also at greater risk of infection.","status":"publish","parent":0,"modified":1585408599,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1040},"headData":{"title":"'Essential' Status Means Jobs For Farmworkers, But Greater Virus Risk | KQED","description":"Farmworkers are still working during the coronavirus epidemic. They're essential. But they're also at greater risk of infection.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136564 https://ww2.kqed.org/bayareabites/?p=136564","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/28/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk/","disqusTitle":"'Essential' Status Means Jobs For Farmworkers, But Greater Virus Risk","nprImageCredit":"Ariana Drehsler","nprByline":"Dan Charles","nprImageAgency":"AFP via Getty Images","nprStoryId":"821449729","nprApiLink":"http://api.npr.org/query?id=821449729&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2020/03/27/821449729/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk?ft=nprml&f=821449729","nprRetrievedStory":"1","nprPubDate":"Fri, 27 Mar 2020 14:37:00 -0400","nprStoryDate":"Fri, 27 Mar 2020 13:50:30 -0400","nprLastModifiedDate":"Fri, 27 Mar 2020 14:37:49 -0400","path":"/bayareabites/136564/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thousands of farmworkers are now carrying a new document with them on the road, in case they get stopped. Barbara Resendiz got hers last Friday, together with her paycheck. The small card explains that the Department of Homeland Security \u003ca href=\"https://www.cisa.gov/publication/guidance-essential-critical-infrastructure-workforce\">considers\u003c/a> her job to be part of the nation's critical infrastructure and that she needs to get to work, despite California's order to shelter in place.\u003c/p>\n\u003cp>Resendiz works for Sierra Farms, a strawberry grower near Watsonville, Calif. The card recognizes something that she knows to be true, and wishes more people understood. \"What would be great would be for people to know how important we as a community are, not just when there's a state of emergency,\" she said, speaking through an interpreter.\u003c/p>\n\u003cp>But being essential also brings danger. Staying on the job makes it more likely that the virus will spread quickly from one worker to the next — especially when workers are living in crowded temporary housing, sharing rides, and eating together.\u003c/p>\n\u003cp>Western Growers, the leading association of fruit and vegetable producers in California and Arizona, has \u003ca href=\"https://www.wga.com/sites/default/files/wg_what_to_do_if_an_EE_tests_positive_for_COVID-19_v3.pdf\">told\u003c/a> its members that farmworkers are covered by guidance from the Centers for Disease Control and Prevention for \"personnel in critical/essential infrastructure positions,\" such as emergency first responders. According to that guidance, \"these personnel may be permitted to continue work following potential exposure [to the coronavirus] .... provided they remain asymptomatic.\" So if one worker tests positive for the virus, employers are not obligated to send that person's co-workers home as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"coronavirus, covid-19","label":"The Latest on the Coronavirus "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few farmworkers, however, are taking matters into their own hands and refusing to work at farms where they don't feel safe. Resendiz says that she knows of one vegetable farm where \"a lot of people haven't returned to work because of the fear, because they haven't been given information.\" So many workers went missing that \"a job that should have taken a week is now delayed until further notice.\"\u003c/p>\n\u003cp>According to many people involved in the food industry, it is this risk — a shortage of workers — that poses COVID-19's most immediate threat to the country's supply of perishable foods. The concern focuses on labor-intensive operations like vegetable fields, meat-processing facilities, and shipping centers. Employers point out that much of this work, including work in the fields, demands a high level of skill, and experienced workers often can't be replaced.\u003c/p>\n\u003cp>The biggest fear is of a wave of sickness among workers. \u003ca href=\"https://bfarm.com/meet-our-team\">Cannon Michael\u003c/a>, a grower in California's Central Valley, wrote in an email to NPR that \"if it gets into the farm worker population, it will spread like wildfire.\"\u003c/p>\n\u003cp>The virus is changing life in the fields, as farms try to keep workers safe. Workers in the strawberry fields at Sierra Farms \"are six feet apart in every single row,\" says Jacqueline Vazquez, the farm manager. \"They are washing their hands every two hours. Making sure that even during breaks and lunches, people are six feet apart. We have asked that people don't share food. That's been a big tradition in agriculture — 'I'll bring the burritos and you bring the drinks' — but for right now, we've asked that that not happen.\"\u003c/p>\n\u003cp>There have been only a few reports so far of agricultural workers getting sick with COVID-19. Sanderson Farms, a big poultry producer, \u003ca href=\"https://sandersonfarms.com/blog/sanderson-farms-confirms-employee-tested-positive-novel-coronavirus/\">announced\u003c/a> on March 23 that one worker in a processing plant in McComb, Miss., had tested positive for the virus. According to the company's statement, that person and six others who worked at the same small processing table had been \"sent home to self-quarantine with pay.\" Foster Farms, another poultry producer, took similar steps when two employees at a plant in Louisiana tested positive.\u003c/p>\n\u003cp>Several other food companies, when asked whether any employees had tested positive for the virus, declined to provide any information. A spokesperson for Tyson, the country's biggest poultry processor, wrote in an email that \"we're not able to provide specifics about any team member's health.\"\u003c/p>\n\u003cp>Health officials are concerned that farm employees may stay on the job, despite illness, because they need the money. Up to now, farmworkers in California have been entitled to a small amount — three days — of paid sick leave each year. In many other states, workers have been entitled to no paid sick leave at all.\u003c/p>\n\u003cp>That just changed, at least temporarily. Congress has \u003ca href=\"https://www.dol.gov/agencies/whd/pandemic/ffcra-employee-paid-leave\">passed\u003c/a> a law — which remains in effect only until the end of 2020 — that requires every employer to provide at least 80 hours of paid sick leave. It also requires employers to provide partial pay to workers who are forced to stay home because their children's schools are closed due to coronavirus concerns. The government will reimburse employers for most of this expense.\u003c/p>\n\u003cp>The new law, on paper, represents a dramatic one-time boost in benefits for many farmworkers. Bt Alexis Guild, director of health policy for Farmworker Justice, an advocacy group, isn't yet confident that the new law will be strictly enforced on farms. \"Workers may be worried about losing their job if they were to take sick leave, even though there are retaliation protections,\" Guild says.\u003c/p>\n\u003cp>Lupe Sandoval, managing director of the \u003ca href=\"https://calflca.org/\">California Farm Labor Contractor Association\u003c/a>, says he's \"hopeful\" that farmworkers won't get sick, but admits that there's a \"pretty good likelihood\" that the virus eventually will show up among these workers. He also says that \"we don't want workers scared to go to work.\"\u003c/p>\n\u003cp>Resendiz, the farmworker in Watsonville, says that employers need to provide clear and accurate information. \"If there isn't enough information, then yeah, people won't be going to work because they're afraid,\" she says. \"If your employer gives the employee the tools and supplies needed to protect themselves, I think there'll be less fear and more people at work.\"\u003c/p>\n\u003cp>\"We are taking a risk to provide the food on your table,\" she says. \"We're going to protect ourselves as much as we can. But it is a risk.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org/sections/thesalt/2020/03/27/821449729/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk\">NPR\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%27Essential%27+Status+Means+Jobs+For+Farmworkers%2C+But+Greater+Virus+Risk&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136564/essential-status-means-jobs-for-farmworkers-but-greater-virus-risk","authors":["byline_bayareabites_136564"],"categories":["bayareabites_1874","bayareabites_95","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_250","bayareabites_16549","bayareabites_16545","bayareabites_1057","bayareabites_3644"],"featImg":"bayareabites_136567","label":"bayareabites"},"bayareabites_136399":{"type":"posts","id":"bayareabites_136399","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136399","score":null,"sort":[1583368327000]},"guestAuthors":[],"slug":"growers-of-new-pricey-strawberry-are-selling-a-sweeter-experience","title":"Growers Of New, Pricey Strawberry Are Selling A Sweeter Experience","publishDate":1583368327,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>[aside tag='produce, farming' label='More Stories for You']\u003c/p>\n\u003cp>A new berry variety described as melt-in-your-mouth creamy is tingling taste buds in New York.\u003c/p>\n\u003cp>Chefs at high-end restaurants in Manhattan are dropping $50 on an eight-pack of the Japanese designer variety known as the \"Omakase berry.\" At $6.25 per berry, that's about 10 times more expensive than an average pack found at an American grocery store that contains at least twice as many berries.\u003c/p>\n\u003cp>Hiroki Koga, co-founder of the Oishii Farm in New Jersey — the only place in the U.S. where the variety is grown — says his buyers are paying for the quality.\u003c/p>\n\u003cp>The Japanese phrase \u003cem>omakase\u003c/em> translates as \"I leave it to the chef,\" Koga told NPR's \u003cem>Weekend All Things Considered\u003c/em>.\u003c/p>\n\u003cp>\"When you go to a restaurant and say '\u003cem>omakase\u003c/em> course,' you basically can't choose anything that day, and you'll have to let the chef give you what's in its best condition in that season.\"\u003c/p>\n\u003cp>Koga is originally from Japan, a country known for its tasty, luxury fruit, where a single pear can cost $10, or a melon can sell for $100.\u003c/p>\n\u003cp>So when Koga moved to the U.S. in 2015, he says he was disappointed with the quality of the produce.\u003c/p>\n\u003cp>\"I quickly learned it was because agriculture in this country is really optimized for yield and quantity as opposed to quality, which is very different from Japan, where quality comes before everything else,\" he said.\u003c/p>\n\u003cp>He was especially bothered by the taste of American strawberries.\u003c/p>\n\u003cp>\"It almost reminded me of cucumbers,\" he said. \"That was the moment I thought, OK, if I can find a way to grow Japanese variety strawberries somehow, I might be able to share the experience with people outside of my country.\"\u003c/p>\n\u003cp>He started that journey by returning to Japan to find the perfect strain of strawberry to bring to the U.S. He says he ate through some 50 different berries before he came across a particular variety, distinguished by its strong aroma and exceptional sweetness.\u003c/p>\n\u003cp>It has twice as much sugar content compared to the average American variety. The Omakases are bigger, and have an airier texture and unexposed seeds.\u003c/p>\n\u003cp>\"When you bite into it, the aroma just spreads into your mouth,\" Koga said. \"Our customers say when they leave a tray of our strawberry in their room, and they come back after two or three minutes, the entire room smells like strawberry.\"\u003c/p>\n\u003cp>But that strawberry strain thrives in the mountains of Japan — not so much in the New York metro area. So Koga, along with co-founder Brendan Somerville, spent six months building an indoor vertical farm that could replicate its natural growing conditions.\u003c/p>\n\u003cp>Getting it just to his liking was an arduous process. \"We were sleeping on the floor of the farm. It was very rough,\" he said. \"We had experts from Japan giving us insights on what kind of temp, humidity and levels of CO2 and wind speed we should be targeting inside the farm.\"\u003c/p>\n\u003cp>[aside tag='farming' label='More Stories for You']\u003c/p>\n\u003cp>Now, the Omakase berries are featured on the menus of several Michelin star restaurants in Manhattan. Yuki Minakawa, the beverage and service director for New York City's Sushi Ginza Onodera, says the strawberry is so unique and flavorful that chefs prefer to serve it on its own.\u003c/p>\n\u003cp>The new fruit has been well-received by customers too, she added. \"I've even seen a customer retrieving their seeds. And I believe that customer will be planting those seeds when they get home.\"\u003c/p>\n\u003cp>Hiroki Koga says company plans to eventually lower the berry price as it transitions to retail distribution. But for now, he says, the price tag reflects the unique product consumers are receiving, including hand-delivery, the story behind the berry and its consistent quality.\u003c/p>\n\u003cp>\"It's really not just the berry that we're selling, but the experience,\" he said.\u003c/p>\n\u003cp>With 1,000 people on Oishii's waitlist as of last month, it seems there are plenty of customers willing to pay for that experience.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Hiroki Koga wasn't thrilled about the quality of American produce when he moved to the U.S. from Japan. So he cultivated a sweeter variety called the Omakase berry that costs $50 for an eight-pack.","status":"publish","parent":0,"modified":1583368398,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":696},"headData":{"title":"Growers Of New, Pricey Strawberry Are Selling A Sweeter Experience | KQED","description":"Hiroki Koga wasn't thrilled about the quality of American produce when he moved to the U.S. from Japan. So he cultivated a sweeter variety called the Omakase berry that costs $50 for an eight-pack.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136399 https://ww2.kqed.org/bayareabites/?p=136399","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/04/growers-of-new-pricey-strawberry-are-selling-a-sweeter-experience/","disqusTitle":"Growers Of New, Pricey Strawberry Are Selling A Sweeter Experience","source":"NPR","nprByline":"Michel Martin, NPR","nprImageAgency":"Courtesy of Oishii","nprStoryId":"799585906","nprApiLink":"http://api.npr.org/query?id=799585906&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/02/22/799585906/growers-of-new-pricey-strawberry-are-selling-a-sweeter-experience?ft=nprml&f=799585906","nprRetrievedStory":"1","nprPubDate":"Sat, 22 Feb 2020 20:04:00 -0500","nprStoryDate":"Sat, 22 Feb 2020 19:46:00 -0500","nprLastModifiedDate":"Sat, 22 Feb 2020 20:44:18 -0500","path":"/bayareabites/136399/growers-of-new-pricey-strawberry-are-selling-a-sweeter-experience","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"produce, farming","label":"More Stories for You "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A new berry variety described as melt-in-your-mouth creamy is tingling taste buds in New York.\u003c/p>\n\u003cp>Chefs at high-end restaurants in Manhattan are dropping $50 on an eight-pack of the Japanese designer variety known as the \"Omakase berry.\" At $6.25 per berry, that's about 10 times more expensive than an average pack found at an American grocery store that contains at least twice as many berries.\u003c/p>\n\u003cp>Hiroki Koga, co-founder of the Oishii Farm in New Jersey — the only place in the U.S. where the variety is grown — says his buyers are paying for the quality.\u003c/p>\n\u003cp>The Japanese phrase \u003cem>omakase\u003c/em> translates as \"I leave it to the chef,\" Koga told NPR's \u003cem>Weekend All Things Considered\u003c/em>.\u003c/p>\n\u003cp>\"When you go to a restaurant and say '\u003cem>omakase\u003c/em> course,' you basically can't choose anything that day, and you'll have to let the chef give you what's in its best condition in that season.\"\u003c/p>\n\u003cp>Koga is originally from Japan, a country known for its tasty, luxury fruit, where a single pear can cost $10, or a melon can sell for $100.\u003c/p>\n\u003cp>So when Koga moved to the U.S. in 2015, he says he was disappointed with the quality of the produce.\u003c/p>\n\u003cp>\"I quickly learned it was because agriculture in this country is really optimized for yield and quantity as opposed to quality, which is very different from Japan, where quality comes before everything else,\" he said.\u003c/p>\n\u003cp>He was especially bothered by the taste of American strawberries.\u003c/p>\n\u003cp>\"It almost reminded me of cucumbers,\" he said. \"That was the moment I thought, OK, if I can find a way to grow Japanese variety strawberries somehow, I might be able to share the experience with people outside of my country.\"\u003c/p>\n\u003cp>He started that journey by returning to Japan to find the perfect strain of strawberry to bring to the U.S. He says he ate through some 50 different berries before he came across a particular variety, distinguished by its strong aroma and exceptional sweetness.\u003c/p>\n\u003cp>It has twice as much sugar content compared to the average American variety. The Omakases are bigger, and have an airier texture and unexposed seeds.\u003c/p>\n\u003cp>\"When you bite into it, the aroma just spreads into your mouth,\" Koga said. \"Our customers say when they leave a tray of our strawberry in their room, and they come back after two or three minutes, the entire room smells like strawberry.\"\u003c/p>\n\u003cp>But that strawberry strain thrives in the mountains of Japan — not so much in the New York metro area. So Koga, along with co-founder Brendan Somerville, spent six months building an indoor vertical farm that could replicate its natural growing conditions.\u003c/p>\n\u003cp>Getting it just to his liking was an arduous process. \"We were sleeping on the floor of the farm. It was very rough,\" he said. \"We had experts from Japan giving us insights on what kind of temp, humidity and levels of CO2 and wind speed we should be targeting inside the farm.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"farming","label":"More Stories for You "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, the Omakase berries are featured on the menus of several Michelin star restaurants in Manhattan. Yuki Minakawa, the beverage and service director for New York City's Sushi Ginza Onodera, says the strawberry is so unique and flavorful that chefs prefer to serve it on its own.\u003c/p>\n\u003cp>The new fruit has been well-received by customers too, she added. \"I've even seen a customer retrieving their seeds. And I believe that customer will be planting those seeds when they get home.\"\u003c/p>\n\u003cp>Hiroki Koga says company plans to eventually lower the berry price as it transitions to retail distribution. But for now, he says, the price tag reflects the unique product consumers are receiving, including hand-delivery, the story behind the berry and its consistent quality.\u003c/p>\n\u003cp>\"It's really not just the berry that we're selling, but the experience,\" he said.\u003c/p>\n\u003cp>With 1,000 people on Oishii's waitlist as of last month, it seems there are plenty of customers willing to pay for that experience.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136399/growers-of-new-pricey-strawberry-are-selling-a-sweeter-experience","authors":["byline_bayareabites_136399"],"categories":["bayareabites_95","bayareabites_10028","bayareabites_10916"],"featImg":"bayareabites_136400","label":"source_bayareabites_136399"},"bayareabites_135674":{"type":"posts","id":"bayareabites_135674","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135674","score":null,"sort":[1574810629000]},"guestAuthors":[],"slug":"gifts-from-our-foodshed-cuesas-farmers-market-holiday-guide","title":"Gifts from Our Foodshed: CUESA's Farmers Market Holiday Guide","publishDate":1574810629,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_135544' label='More Gift Guides']\u003cbr>\nThis holiday season, give the gift of good food while supporting local farmers and food crafters. At CUESA’s farmers markets, you’ll find the makings for wholesome winter feasts, along with unique gifts that nourish the body, the earth, and our local community.\u003c/p>\n\u003cp>We’ve gathered some ideas for delicious and distinctive stocking stuffers and host gifts, as well as fixings for creating a sustainably sourced goodie basket. These are gifts with real people and stories behind them. At the farmers market, you can meet the makers, learn about their crafts, and know that you’re helping family farmers and small food businesses thrive.\u003c/p>\n\u003cp>As the days turn cold and rainy, farmers market vendors count on loyal customers like you to help sustain their businesses year-round. In this time of gratitude, we thank you for supporting CUESA and our market community throughout the year. Happy holidays from CUESA!\u003c/p>\n\u003ch3>2019 Farmers Market Holiday Schedule\u003c/h3>\n\u003cp>\u003cb>Ferry Plaza Farmers Market, San Francisco:\u003c/b> The Ferry Plaza Farmers Market is OPEN throughout the holidays except Thursday, December 26.\u003c/p>\n\u003cp>\u003cb>Jack London Square Farmers Market, Oakland:\u003c/b> Jack London Square Farmers Market is OPEN throughout the holdiays except Sunday, December 29.\u003c/p>\n\u003ch3>Farmers Market Gift Guide\u003c/h3>\n\u003cp>From award-winning apple cider caramels and handcrafted hot sauce to herbal wellness tinctures and lavender body care products, find these made-with-love gifts from our local farmers and crafters at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cfigure id=\"attachment_135677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135677\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-800x533.jpg\" alt=\"Heirloom apples are made into Little Apple Treats.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom apples are made into Little Apple Treats. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Using heirloom apples from their Sebastopol farm, \u003ca href=\"https://cuesa.org/seller/little-apple-treats\">Little Apple Treats\u003c/a> has made a name for themselves with their Good Food Award-winning apple cider caramels. Look for seasonal flavors California Candy Cap and Apple Brandy + Walnut. They also offer apple bark, granolas, apple vinegar, and shrubs (perfect for mixers and mocktails). Their Modern Mulling Spice, featuring roses hibiscus, dried apples, and vanilla beans, will add holiday cheer to hot cider and wine. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135680\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135680\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-800x533.jpg\" alt=\"Gift bags with Old Dog walnuts. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gift bags with Old Dog walnuts. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For holiday snacking, fifth-generation San Joaquin family farm \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a> offers bags of raw walnuts, as well as flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary. Grab-and-go gift bags with a sampler of their walnut butters and spiced walnuts are also available. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135681\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135681\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-800x533.jpg\" alt=\"Products from June Taylor. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Products from June Taylor. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions,\u003ca href=\"https://cuesa.org/seller/june-taylor-company\"> June Taylor\u003c/a> sources from local farmers for her distinctive holiday treats, such as mincemeat (traditional or vegetarian), fruit juice and herbal syrups, and citrus peel candies. Her \u003ca href=\"https://junetaylorjams.com/specialties/specialties.htm\">legendary Christmas \u003c/a>\u003ca href=\"https://junetaylorjams.com/specialties/specialties.htm\">cake\u003c/a> takes a whole year to prepare, with different fruits from local farms preserved each season. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135682\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135682\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-800x533.jpg\" alt=\"Applesauces available from Hidden Star.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Applesauces available from Hidden Star. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/hidden-star-orchards\">Hidden Star Orchards\u003c/a>’ offers apple sauce, apple butter, and pure fruit juice extracts, which provide highly concentrated flavors for sauces, salads dressings, cocktails, and whatever other uses creative cooks can dream up. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135683\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-800x533.jpg\" alt=\"Tasty Jams from Swanton Berry Farm.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tasty Jams from Swanton Berry Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> makes a wide variety of low-sugar organic jams using berries grown by union labor on the California coast. Recognized for its commitment to social justice for farmworkers, Swanton is one of the few farms in the country to carry the Food Justice Certified label. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135684\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135684\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-800x533.jpg\" alt=\"Conserves from Frog Hollow Farm.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Conserves from Frog Hollow Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give the taste of summer with \u003ca href=\"https://cuesa.org/seller/frog-hollow-farm\">Frog Hollow Farm\u003c/a> conserves, featuring the farm’s popular Brentwood-grown organic apricots, nectarines, and peaches. Gift baskets available. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135685\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135685 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-800x537.jpg\" alt=\"Honey is always a sweet gift from Marshall's Farm.\" width=\"800\" height=\"537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-1200x806.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Honey is always a sweet gift from Marshall's Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give a little locally sourced sweetness with\u003ca href=\"https://cuesa.org/seller/marshalls-farm-natural-honey\"> Marshall’s Farm’s\u003c/a> honeys providing a sampling of local varietals such as Star Thistle, Orange Blossom, Napa Valley Wildflower, and California Sage Honey. Their honey straws make a colorful stocking stuffer. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_135686\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135686\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-800x533.jpg\" alt=\"Cute gift-worthy jars of goodies from Lonely Mountain.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cute gift-worthy jars of goodies from Lonely Mountain. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a> is offering preserved goods, such as strawberry jam, dilly beans, bread and butter squash, crushed heirloom tomatoes, pickled Mexican sour gherkins, and spicy dill pickles, complete with adorable hand-drawn labels. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135706\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135706\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-800x533.jpg\" alt=\"Kimchi: the gift that's good for your gut! \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi: the gift that's good for your gut! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Share the gift of good gut health with \u003ca href=\"https://www.volcanokimchi.com/\">Volcano Kimchi\u003c/a> gift bags of handcrafted napa cabbage, jicama, and radish kimchi. Kimchi maker Aruna Lee is also offering Korean-style chili sauces, which are made from scratch using chilis grown by Buddhist nuns in Kyung Sang Province, South Korea. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135705\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135705\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-800x533.jpg\" alt=\"Warmth is but a shake away from these hot sauces from Tierra.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Warmth is but a shake away from these hot sauces from Tierra. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heat up the holidays! \u003ca href=\"https://cuesa.org/seller/tierra-vegetables\">Tierra Vegetables\u003c/a> has plenty of gifts for the spice lover in your life, including hot sauces, chile jams and oils, and dried chiles, along with heirloom cornmeals, all sustainably grown and processed in small-batches at Lee and Wayne James’ farm in Santa Rosa. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135704\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135704\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-800x533.jpg\" alt=\"Pepper your loved ones with these gifts from Happy Quail.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pepper your loved ones with these gifts from Happy Quail. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by a family recipe, \u003ca href=\"https://cuesa.org/seller/happy-quail-farms\">Happy Quail Farms\u003c/a>’ Farm-Style Relish is a Good Food Award winner, with its tangy blend of mild and spicy peppers from David Winsberg’s suburban East Palo Alto farm. David also offers gift packs and boxes of his Wholly Mullies, Smoky Cayenne, and Habanero sauces. \u003cem>Ferry Plaza, Saturdays and Tuesdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135703\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135703\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-800x533.jpg\" alt=\"Olive oil gift boxes from Sciabica. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil gift boxes from Sciabica. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth-generation farm\u003ca href=\"https://cuesa.org/seller/sciabica-sons\"> Sciabica & Sons\u003c/a>’ fresh flavored olive oils are made by cold-pressing lemons, jalapeños, basil, or fresh garlic with fresh California olives—no artificial flavors. The four-flavor gift pack makes a great host gift. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135702\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135702\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-800x535.jpg\" alt=\"Mini olive oils from Bariani make great stocking stuffers.\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-1200x803.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mini olive oils from Bariani make great stocking stuffers. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For stocking stuffers, \u003ca href=\"https://cuesa.org/seller/bariani-olive-oil\">Bariani Olive Oil\u003c/a> has adorable mini versions of their olive oils, vinegar, and cured Manzanillo olives, all estate-grown, produced, and bottled near Sacramento. \u003cem>Ferry Plaza, Saturdays\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135701\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135701\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-800x533.jpg\" alt=\"The gift of flavors from Big Paw.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The gift of flavors from Big Paw. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based in Hollister, \u003ca href=\"https://cuesa.org/seller/big-paw-olive-oil-company\">Big Paw Olive Oil Company\u003c/a> offers a variety of extra-virgin olive oils and balsamic vinegars, in plain and infused flavors such as sweet Honey Balsamic Vinegar or spicy Hollister Heat EVOO. Their Seasons Greetings Balsamic Vinegar in Cheery Cherry, a blend of barrel-aged dark cherry and Mission fig balsamic vinegar with a dash of cardamom spice, makes a delicious drizzle on holiday feast dishes and d esserts. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135700\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135700 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-800x533.jpg\" alt=\"The salmon lover's dream: a gift box from Cap’n Mike’s Holy Smoke.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The salmon lover's dream: a gift box from Cap’n Mike’s Holy Smoke. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salmon lovers, \u003ca href=\"https://cuesa.org/seller/capn-mikes-holy-smoke\">Cap’n Mike’s Holy Smoke\u003c/a> offers gift packs of their smoked salmon, salmon jerky, salmon sticks, and other smoked fish delicacies. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135699\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135699\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-800x533.jpg\" alt=\"Peach-pamplemousse brews make excellent presents for beer lovers.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Peach-pamplemousse brews make excellent presents for beer lovers. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/almanac-beer-co\">Almanac Beer Co.\u003c/a> is offering limited-release flavors like Peach Pamplemousse Hopcake and Fruit Cobbler to delight the beer lover in your life. Their new BOOST Coffee Stout features locally roasted coffee beans from Devout Coffee and whole vanilla beans is the perfect a decadent winter treat. Pair with pies, chocolate santas, and other holiday feast favorites. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135698\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135698\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-800x533.jpg\" alt=\"Seasonal chocolates from Bisou.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal chocolates from Bisou. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>East Bay-based chocolate makers Eli Curtis and Tracey Britton of \u003ca href=\"https://cuesa.org/seller/bisou-chocolate\">Bisou Chocolate\u003c/a> coax intriguing flavors from high-quality cocoa beans to make flavorful bars, truffles, and more, while paying a high premium to cocoa farmers. Look for seasonal truffles in flavors like salted chocolate caramel, gingerbread, candy cane, and bronze fennel. Their chocolate fig “salami” makes an eye-catching addition to holiday cheese platters, while their drinking chocolate kit (whisk included) makes a decadent gift. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135697\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135697 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-800x533.jpg\" alt=\"Wise Sons' babkas are excellent presents for your sweet-toothed friends.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons' babkas are excellent presents for your sweet-toothed friends. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>B-Y-O-Babka for Hannukah with \u003ca href=\"https://cuesa.org/seller/wise-sons-jewish-delicatessen\">Wise Sons Jewish Delicatessen\u003c/a>’s cinnamon and chocolate babka loaves, made in SF. Their bagel chips and spice mixes (in brisket, shawarma, and everything blends) are go-tos for last-minute gifting. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135696\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135696 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-800x535.jpg\" alt=\"Sugary treats from Dot's Baking Pantry . \" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sugary treats from Dot's Baking Pantry. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/dot%E2%80%99s-baking-pantry\">Dot’s Baking Pantry\u003c/a> has assorted pies, cakes, breads, and cookies with holiday packaging, all lovingly made and ready for host gifts and holiday baskets. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135695\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135695 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-800x533.jpg\" alt=\"For the health nuts, Nana Joes offers the gift of granola!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For the health nuts, Nana Joes offers the gift of granola! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/nana-joes-granola\">Nana Joes Granola\u003c/a> is known for their innovative, gluten-free, and vegan granolas made in San Francisco using farmers market ingredients. Michelle Pusateri’s spiced nuts, granola bars, trail mix, and granola packs can be given as stock stuffers or bundled in a pre-packaged gift box. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135694 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-800x533.jpg\" alt=\"Tea gift bags from Yerba Buena Tea Co. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tea gift bags from Yerba Buena Tea Co. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give the gift of warmth and good health this winter with loose-leaf teas from \u003ca href=\"https://cuesa.org/seller/yerba-buena-tea-co\">Yerba Buena Tea Co.\u003c/a> For the holidays, they’re offering gift packs of three teas of your choice. All herbs and tea leaves are purchased through fair trade and organic farms and distributors. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135693\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-800x533.jpg\" alt=\"Eatwell Farm Lavender products to soothe your loved ones this holiday season.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Lavender products to soothe your loved ones this holiday season. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To pamper that special someone,\u003ca href=\"https://cuesa.org/seller/eatwell-farm\"> Eatwell Farm\u003c/a> has a whole suite of lavender sachets, scrubs, salves, hydrosols, essential oils, and other aromatic products. All of them are made with lavender and other items grown on their organic farm in Dixon.\u003cem> Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135692\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135692\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-800x533.jpg\" alt=\"Allstar Organics gifts of dried wares. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Allstar Organics gifts of dried wares. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Season, taste, and freshen with\u003ca href=\"https://cuesa.org/seller/allstar-organics\"> Allstar Organics’\u003c/a> dried herbs, salts, sugars, and hydrosols, which beautifully bottle up the flavors and scents from their organic farm in Marin. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135691\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-800x533.jpg\" alt=\"Steadfast Herbs offers healing gift options.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs offers healing gift options. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take care of your loved ones (and yourself!) this winter cold season and into the New Year with handcrafted elixirs, tonics, tinctures, teas, and salves from\u003ca href=\"https://cuesa.org/seller/steadfast-herbs\"> Steadfast Herbs\u003c/a>. Herbalists Lauren Anderson and Finn Oakes grow all of the medicinal herbs in Pescadero, on land shared with Root Down Fam. Their First Aid Kit is a great grab-and-go goodie for preventative care.\u003cem> Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135690\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135690\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-800x533.jpg\" alt=\"Wisdom Soaps offers gifts that are aesthetically beautiful and cleansing!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wisdom Soaps offers gifts that are aesthetically beautiful and cleansing! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/wisdom-wisdom\">Wisdom by Wisdom\u003c/a> makes natural, handcrafted soaps and body butters in a wide variety of scents and colors, including poppyseed, oatmeal milk and honey, peppermint, and lavender. Sweet treats for your skin, her cupcake and cake slice soaps look and smell good enough to eat. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135689 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-800x533.jpg\" alt=\"Give the gift of classic holiday flair with a wreath from one of CUESA's flower vendors.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Give the gift of classic holiday flair with a wreath from one of CUESA's flower vendors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add holiday flair and bring home the scent of eucalyptus and other California grown greenery with handcrafted holiday wreaths from \u003ca href=\"https://cuesa.org/seller/devoto-gardens-orchards\">Devoto Gardens\u003c/a>, \u003ca href=\"https://cuesa.org/seller/fifth-crow-farm\">Fifth Crow Farm\u003c/a>, \u003ca href=\"https://cuesa.org/seller/four-sisters-farm\">Four Sisters Farm\u003c/a>, and \u003ca href=\"https://cuesa.org/seller/cypress-flower-farm\">Cypress Flower Farm\u003c/a>. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135688\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135688\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-800x533.jpg\" alt=\"Give the gift of a CUESA-loving tote.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Give the gift of a CUESA-loving tote. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Package all of your farmers market goodies in \u003ca href=\"https://cuesa.org/farmers-market-merch\">our seasonal tote bag\u003c/a>, which makes a bold and functional fashion statement. Available for purchase at the CUESA Info Booth at all of our farmers markets.\u003c/p>\n\u003cfigure id=\"attachment_135687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135687\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-800x533.jpg\" alt=\"Gift coins for the hard-to-shop-for. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gift coins for the hard-to-shop-for. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t decide? We’ve got the perfect gift. Delight your friends and family by letting them choose their own delicious gift with \u003ca href=\"https://cuesa.org/markets/gift-coins\">Farmers Market Gift Coins\u003c/a>. Gift coins work like a gift certificate, have no expiration date, and are availabel in any amount. And they can be redeemed at any CUESA farmers market stand! Market coins also make great corporate gifts. Stop by the Info Booth or call us to purchase. \u003ca href=\"https://cuesa.org/markets/gift-coins\">Learn more\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"At CUESA’s farmers markets, you’ll find unique gifts that nourish the body, the earth, and our local community.","status":"publish","parent":0,"modified":1574881578,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1896},"headData":{"title":"Gifts from Our Foodshed: CUESA's Farmers Market Holiday Guide | KQED","description":"At CUESA’s farmers markets, you’ll find unique gifts that nourish the body, the earth, and our local community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135674 https://ww2.kqed.org/bayareabites/?p=135674","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/26/gifts-from-our-foodshed-cuesas-farmers-market-holiday-guide/","disqusTitle":"Gifts from Our Foodshed: CUESA's Farmers Market Holiday Guide","path":"/bayareabites/135674/gifts-from-our-foodshed-cuesas-farmers-market-holiday-guide","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135544","label":"More Gift Guides "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis holiday season, give the gift of good food while supporting local farmers and food crafters. At CUESA’s farmers markets, you’ll find the makings for wholesome winter feasts, along with unique gifts that nourish the body, the earth, and our local community.\u003c/p>\n\u003cp>We’ve gathered some ideas for delicious and distinctive stocking stuffers and host gifts, as well as fixings for creating a sustainably sourced goodie basket. These are gifts with real people and stories behind them. At the farmers market, you can meet the makers, learn about their crafts, and know that you’re helping family farmers and small food businesses thrive.\u003c/p>\n\u003cp>As the days turn cold and rainy, farmers market vendors count on loyal customers like you to help sustain their businesses year-round. In this time of gratitude, we thank you for supporting CUESA and our market community throughout the year. Happy holidays from CUESA!\u003c/p>\n\u003ch3>2019 Farmers Market Holiday Schedule\u003c/h3>\n\u003cp>\u003cb>Ferry Plaza Farmers Market, San Francisco:\u003c/b> The Ferry Plaza Farmers Market is OPEN throughout the holidays except Thursday, December 26.\u003c/p>\n\u003cp>\u003cb>Jack London Square Farmers Market, Oakland:\u003c/b> Jack London Square Farmers Market is OPEN throughout the holdiays except Sunday, December 29.\u003c/p>\n\u003ch3>Farmers Market Gift Guide\u003c/h3>\n\u003cp>From award-winning apple cider caramels and handcrafted hot sauce to herbal wellness tinctures and lavender body care products, find these made-with-love gifts from our local farmers and crafters at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cfigure id=\"attachment_135677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135677\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-800x533.jpg\" alt=\"Heirloom apples are made into Little Apple Treats.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_holiday_2019.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom apples are made into Little Apple Treats. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Using heirloom apples from their Sebastopol farm, \u003ca href=\"https://cuesa.org/seller/little-apple-treats\">Little Apple Treats\u003c/a> has made a name for themselves with their Good Food Award-winning apple cider caramels. Look for seasonal flavors California Candy Cap and Apple Brandy + Walnut. They also offer apple bark, granolas, apple vinegar, and shrubs (perfect for mixers and mocktails). Their Modern Mulling Spice, featuring roses hibiscus, dried apples, and vanilla beans, will add holiday cheer to hot cider and wine. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135680\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135680\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-800x533.jpg\" alt=\"Gift bags with Old Dog walnuts. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_gift_bag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gift bags with Old Dog walnuts. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For holiday snacking, fifth-generation San Joaquin family farm \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\">Old Dog Ranch\u003c/a> offers bags of raw walnuts, as well as flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary. Grab-and-go gift bags with a sampler of their walnut butters and spiced walnuts are also available. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135681\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135681\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-800x533.jpg\" alt=\"Products from June Taylor. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_products.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Products from June Taylor. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions,\u003ca href=\"https://cuesa.org/seller/june-taylor-company\"> June Taylor\u003c/a> sources from local farmers for her distinctive holiday treats, such as mincemeat (traditional or vegetarian), fruit juice and herbal syrups, and citrus peel candies. Her \u003ca href=\"https://junetaylorjams.com/specialties/specialties.htm\">legendary Christmas \u003c/a>\u003ca href=\"https://junetaylorjams.com/specialties/specialties.htm\">cake\u003c/a> takes a whole year to prepare, with different fruits from local farms preserved each season. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135682\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135682\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-800x533.jpg\" alt=\"Applesauces available from Hidden Star.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hidden_star_apple_sauce.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Applesauces available from Hidden Star. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/hidden-star-orchards\">Hidden Star Orchards\u003c/a>’ offers apple sauce, apple butter, and pure fruit juice extracts, which provide highly concentrated flavors for sauces, salads dressings, cocktails, and whatever other uses creative cooks can dream up. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135683\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-800x533.jpg\" alt=\"Tasty Jams from Swanton Berry Farm.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/swanton_jams_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tasty Jams from Swanton Berry Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> makes a wide variety of low-sugar organic jams using berries grown by union labor on the California coast. Recognized for its commitment to social justice for farmworkers, Swanton is one of the few farms in the country to carry the Food Justice Certified label. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135684\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135684\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-800x533.jpg\" alt=\"Conserves from Frog Hollow Farm.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/frog_hollow_conserves.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Conserves from Frog Hollow Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give the taste of summer with \u003ca href=\"https://cuesa.org/seller/frog-hollow-farm\">Frog Hollow Farm\u003c/a> conserves, featuring the farm’s popular Brentwood-grown organic apricots, nectarines, and peaches. Gift baskets available. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135685\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135685 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-800x537.jpg\" alt=\"Honey is always a sweet gift from Marshall's Farm.\" width=\"800\" height=\"537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/marshalls_honey-1200x806.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Honey is always a sweet gift from Marshall's Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give a little locally sourced sweetness with\u003ca href=\"https://cuesa.org/seller/marshalls-farm-natural-honey\"> Marshall’s Farm’s\u003c/a> honeys providing a sampling of local varietals such as Star Thistle, Orange Blossom, Napa Valley Wildflower, and California Sage Honey. Their honey straws make a colorful stocking stuffer. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_135686\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135686\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-800x533.jpg\" alt=\"Cute gift-worthy jars of goodies from Lonely Mountain.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lonely_mountain_jars.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Cute gift-worthy jars of goodies from Lonely Mountain. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a> is offering preserved goods, such as strawberry jam, dilly beans, bread and butter squash, crushed heirloom tomatoes, pickled Mexican sour gherkins, and spicy dill pickles, complete with adorable hand-drawn labels. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135706\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135706\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-800x533.jpg\" alt=\"Kimchi: the gift that's good for your gut! \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/volcano_kimchi_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kimchi: the gift that's good for your gut! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Share the gift of good gut health with \u003ca href=\"https://www.volcanokimchi.com/\">Volcano Kimchi\u003c/a> gift bags of handcrafted napa cabbage, jicama, and radish kimchi. Kimchi maker Aruna Lee is also offering Korean-style chili sauces, which are made from scratch using chilis grown by Buddhist nuns in Kyung Sang Province, South Korea. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135705\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135705\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-800x533.jpg\" alt=\"Warmth is but a shake away from these hot sauces from Tierra.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/tierra_hot_sauce_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Warmth is but a shake away from these hot sauces from Tierra. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heat up the holidays! \u003ca href=\"https://cuesa.org/seller/tierra-vegetables\">Tierra Vegetables\u003c/a> has plenty of gifts for the spice lover in your life, including hot sauces, chile jams and oils, and dried chiles, along with heirloom cornmeals, all sustainably grown and processed in small-batches at Lee and Wayne James’ farm in Santa Rosa. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135704\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135704\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-800x533.jpg\" alt=\"Pepper your loved ones with these gifts from Happy Quail.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/happy_quail_pepper_pack.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pepper your loved ones with these gifts from Happy Quail. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by a family recipe, \u003ca href=\"https://cuesa.org/seller/happy-quail-farms\">Happy Quail Farms\u003c/a>’ Farm-Style Relish is a Good Food Award winner, with its tangy blend of mild and spicy peppers from David Winsberg’s suburban East Palo Alto farm. David also offers gift packs and boxes of his Wholly Mullies, Smoky Cayenne, and Habanero sauces. \u003cem>Ferry Plaza, Saturdays and Tuesdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135703\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135703\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-800x533.jpg\" alt=\"Olive oil gift boxes from Sciabica. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/sciabica_gift_0.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil gift boxes from Sciabica. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth-generation farm\u003ca href=\"https://cuesa.org/seller/sciabica-sons\"> Sciabica & Sons\u003c/a>’ fresh flavored olive oils are made by cold-pressing lemons, jalapeños, basil, or fresh garlic with fresh California olives—no artificial flavors. The four-flavor gift pack makes a great host gift. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135702\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135702\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-800x535.jpg\" alt=\"Mini olive oils from Bariani make great stocking stuffers.\" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift-1200x803.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bariani_olive_oil_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mini olive oils from Bariani make great stocking stuffers. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For stocking stuffers, \u003ca href=\"https://cuesa.org/seller/bariani-olive-oil\">Bariani Olive Oil\u003c/a> has adorable mini versions of their olive oils, vinegar, and cured Manzanillo olives, all estate-grown, produced, and bottled near Sacramento. \u003cem>Ferry Plaza, Saturdays\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135701\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135701\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-800x533.jpg\" alt=\"The gift of flavors from Big Paw.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/big_paw_gift.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The gift of flavors from Big Paw. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based in Hollister, \u003ca href=\"https://cuesa.org/seller/big-paw-olive-oil-company\">Big Paw Olive Oil Company\u003c/a> offers a variety of extra-virgin olive oils and balsamic vinegars, in plain and infused flavors such as sweet Honey Balsamic Vinegar or spicy Hollister Heat EVOO. Their Seasons Greetings Balsamic Vinegar in Cheery Cherry, a blend of barrel-aged dark cherry and Mission fig balsamic vinegar with a dash of cardamom spice, makes a delicious drizzle on holiday feast dishes and d esserts. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135700\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135700 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-800x533.jpg\" alt=\"The salmon lover's dream: a gift box from Cap’n Mike’s Holy Smoke.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/capn_mike_box.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The salmon lover's dream: a gift box from Cap’n Mike’s Holy Smoke. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salmon lovers, \u003ca href=\"https://cuesa.org/seller/capn-mikes-holy-smoke\">Cap’n Mike’s Holy Smoke\u003c/a> offers gift packs of their smoked salmon, salmon jerky, salmon sticks, and other smoked fish delicacies. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135699\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135699\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-800x533.jpg\" alt=\"Peach-pamplemousse brews make excellent presents for beer lovers.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/almanac_peach_pampelmousse.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Peach-pamplemousse brews make excellent presents for beer lovers. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/almanac-beer-co\">Almanac Beer Co.\u003c/a> is offering limited-release flavors like Peach Pamplemousse Hopcake and Fruit Cobbler to delight the beer lover in your life. Their new BOOST Coffee Stout features locally roasted coffee beans from Devout Coffee and whole vanilla beans is the perfect a decadent winter treat. Pair with pies, chocolate santas, and other holiday feast favorites. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135698\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135698\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-800x533.jpg\" alt=\"Seasonal chocolates from Bisou.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bisou_chocoloate_holiday.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal chocolates from Bisou. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>East Bay-based chocolate makers Eli Curtis and Tracey Britton of \u003ca href=\"https://cuesa.org/seller/bisou-chocolate\">Bisou Chocolate\u003c/a> coax intriguing flavors from high-quality cocoa beans to make flavorful bars, truffles, and more, while paying a high premium to cocoa farmers. Look for seasonal truffles in flavors like salted chocolate caramel, gingerbread, candy cane, and bronze fennel. Their chocolate fig “salami” makes an eye-catching addition to holiday cheese platters, while their drinking chocolate kit (whisk included) makes a decadent gift. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135697\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135697 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-800x533.jpg\" alt=\"Wise Sons' babkas are excellent presents for your sweet-toothed friends.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/wise_sons_babka.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wise Sons' babkas are excellent presents for your sweet-toothed friends. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>B-Y-O-Babka for Hannukah with \u003ca href=\"https://cuesa.org/seller/wise-sons-jewish-delicatessen\">Wise Sons Jewish Delicatessen\u003c/a>’s cinnamon and chocolate babka loaves, made in SF. Their bagel chips and spice mixes (in brisket, shawarma, and everything blends) are go-tos for last-minute gifting. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135696\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135696 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-800x535.jpg\" alt=\"Sugary treats from Dot's Baking Pantry . \" width=\"800\" height=\"535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dots_baking_holiday.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sugary treats from Dot's Baking Pantry. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/dot%E2%80%99s-baking-pantry\">Dot’s Baking Pantry\u003c/a> has assorted pies, cakes, breads, and cookies with holiday packaging, all lovingly made and ready for host gifts and holiday baskets. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135695\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135695 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-800x533.jpg\" alt=\"For the health nuts, Nana Joes offers the gift of granola!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/nana_joe_granola.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For the health nuts, Nana Joes offers the gift of granola! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/nana-joes-granola\">Nana Joes Granola\u003c/a> is known for their innovative, gluten-free, and vegan granolas made in San Francisco using farmers market ingredients. Michelle Pusateri’s spiced nuts, granola bars, trail mix, and granola packs can be given as stock stuffers or bundled in a pre-packaged gift box. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135694\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135694 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-800x533.jpg\" alt=\"Tea gift bags from Yerba Buena Tea Co. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/yerba_buena_tea_gift_bag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tea gift bags from Yerba Buena Tea Co. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Give the gift of warmth and good health this winter with loose-leaf teas from \u003ca href=\"https://cuesa.org/seller/yerba-buena-tea-co\">Yerba Buena Tea Co.\u003c/a> For the holidays, they’re offering gift packs of three teas of your choice. All herbs and tea leaves are purchased through fair trade and organic farms and distributors. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135693\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135693\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-800x533.jpg\" alt=\"Eatwell Farm Lavender products to soothe your loved ones this holiday season.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_lavender_products.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Lavender products to soothe your loved ones this holiday season. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To pamper that special someone,\u003ca href=\"https://cuesa.org/seller/eatwell-farm\"> Eatwell Farm\u003c/a> has a whole suite of lavender sachets, scrubs, salves, hydrosols, essential oils, and other aromatic products. All of them are made with lavender and other items grown on their organic farm in Dixon.\u003cem> Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135692\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135692\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-800x533.jpg\" alt=\"Allstar Organics gifts of dried wares. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/allstar_gift.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Allstar Organics gifts of dried wares. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Season, taste, and freshen with\u003ca href=\"https://cuesa.org/seller/allstar-organics\"> Allstar Organics’\u003c/a> dried herbs, salts, sugars, and hydrosols, which beautifully bottle up the flavors and scents from their organic farm in Marin. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135691\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135691\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-800x533.jpg\" alt=\"Steadfast Herbs offers healing gift options.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/steadfast_herbs_products.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steadfast Herbs offers healing gift options. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take care of your loved ones (and yourself!) this winter cold season and into the New Year with handcrafted elixirs, tonics, tinctures, teas, and salves from\u003ca href=\"https://cuesa.org/seller/steadfast-herbs\"> Steadfast Herbs\u003c/a>. Herbalists Lauren Anderson and Finn Oakes grow all of the medicinal herbs in Pescadero, on land shared with Root Down Fam. Their First Aid Kit is a great grab-and-go goodie for preventative care.\u003cem> Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135690\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135690\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-800x533.jpg\" alt=\"Wisdom Soaps offers gifts that are aesthetically beautiful and cleansing!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Wisdom_Soaps_soaps_2_jlsfm_by_Tory_Putnam.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wisdom Soaps offers gifts that are aesthetically beautiful and cleansing! \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/wisdom-wisdom\">Wisdom by Wisdom\u003c/a> makes natural, handcrafted soaps and body butters in a wide variety of scents and colors, including poppyseed, oatmeal milk and honey, peppermint, and lavender. Sweet treats for your skin, her cupcake and cake slice soaps look and smell good enough to eat. \u003cem>Jack London Square, Sundays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135689\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135689 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-800x533.jpg\" alt=\"Give the gift of classic holiday flair with a wreath from one of CUESA's flower vendors.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cypress_wreath.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Give the gift of classic holiday flair with a wreath from one of CUESA's flower vendors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Add holiday flair and bring home the scent of eucalyptus and other California grown greenery with handcrafted holiday wreaths from \u003ca href=\"https://cuesa.org/seller/devoto-gardens-orchards\">Devoto Gardens\u003c/a>, \u003ca href=\"https://cuesa.org/seller/fifth-crow-farm\">Fifth Crow Farm\u003c/a>, \u003ca href=\"https://cuesa.org/seller/four-sisters-farm\">Four Sisters Farm\u003c/a>, and \u003ca href=\"https://cuesa.org/seller/cypress-flower-farm\">Cypress Flower Farm\u003c/a>. \u003cem>Ferry Plaza, Saturdays.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_135688\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135688\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-800x533.jpg\" alt=\"Give the gift of a CUESA-loving tote.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/avocadototebag.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Give the gift of a CUESA-loving tote. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Package all of your farmers market goodies in \u003ca href=\"https://cuesa.org/farmers-market-merch\">our seasonal tote bag\u003c/a>, which makes a bold and functional fashion statement. Available for purchase at the CUESA Info Booth at all of our farmers markets.\u003c/p>\n\u003cfigure id=\"attachment_135687\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135687\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-800x533.jpg\" alt=\"Gift coins for the hard-to-shop-for. \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gift_coins_2017.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gift coins for the hard-to-shop-for. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t decide? We’ve got the perfect gift. Delight your friends and family by letting them choose their own delicious gift with \u003ca href=\"https://cuesa.org/markets/gift-coins\">Farmers Market Gift Coins\u003c/a>. Gift coins work like a gift certificate, have no expiration date, and are availabel in any amount. And they can be redeemed at any CUESA farmers market stand! Market coins also make great corporate gifts. Stop by the Info Booth or call us to purchase. \u003ca href=\"https://cuesa.org/markets/gift-coins\">Learn more\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\">CUESA\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135674/gifts-from-our-foodshed-cuesas-farmers-market-holiday-guide","authors":["5484"],"categories":["bayareabites_109","bayareabites_301","bayareabites_12276","bayareabites_1653","bayareabites_1874","bayareabites_95","bayareabites_1875","bayareabites_90","bayareabites_1248"],"tags":["bayareabites_237","bayareabites_2172","bayareabites_16506"],"featImg":"bayareabites_135679","label":"bayareabites"},"bayareabites_135565":{"type":"posts","id":"bayareabites_135565","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135565","score":null,"sort":[1574438837000]},"guestAuthors":[],"slug":"fresh-farmers-market-picks-for-your-holiday-table","title":"Fresh Farmers Market Picks for Your Holiday Table","publishDate":1574438837,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_109221,bayareabites_102262' label='Other Holiday Tips From CUESA']\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","status":"publish","parent":0,"modified":1574440653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1161},"headData":{"title":"Fresh Farmers Market Picks for Your Holiday Table | KQED","description":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135565 https://ww2.kqed.org/bayareabites/?p=135565","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/22/fresh-farmers-market-picks-for-your-holiday-table/","disqusTitle":"Fresh Farmers Market Picks for Your Holiday Table","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_109221,bayareabites_102262","label":"Other Holiday Tips From CUESA "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","authors":["5484"],"series":["bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_12744","bayareabites_1874","bayareabites_95","bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_1844","bayareabites_12","bayareabites_90","bayareabites_11070"],"tags":["bayareabites_16479","bayareabites_237","bayareabites_16285","bayareabites_2172","bayareabites_9710","bayareabites_16317","bayareabites_2962","bayareabites_16284"],"featImg":"bayareabites_135608","label":"bayareabites_15012"},"bayareabites_135518":{"type":"posts","id":"bayareabites_135518","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135518","score":null,"sort":[1574180736000]},"guestAuthors":[],"slug":"what-it-means-to-decolonize-your-diet","title":"What It Means to Decolonize Your Diet","publishDate":1574180736,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>by Savannah Kuang, CUESA Staff\u003c/i>\u003c/p>\n\u003cp>As we approach Thanksgiving and the holiday season, many families are preparing to celebrate this holiday with gratitude, food, and quality time together. However, Thanksgiving also comes with painful colonial origins and a reminder of the atrocities indigenous peoples had to face, and still face to this day. Stories told about the first Thanksgiving \u003ca href=\"https://www.nytimes.com/2017/11/21/us/thanksgiving-myths-fact-check.html\" target=\"_blank\" rel=\"noopener noreferrer\">erase that history and cover up difficult truths\u003c/a>.\u003cbr>\n[aside postID='news_11638976,arts_13850246']\u003cbr>\nThanksgiving also provides an opportunity to dismantle that narrative and decolonize the American tradition, which can be done through food, standing in solidarity with indigenous communities, and learning about the history that goes against the American mythos.\u003c/p>\n\u003cp>In their cookbook \u003cem>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing\u003c/a>\u003c/em>, Bay Area professors Luz Calvo and Catriona Rueda Esquibel reclaim the pre-colonial roots of Mexican cuisine, exploring indigenous traditions that are still kept alive today. They promote a plant-based diet rich in plants native to the Americas while embracing food as medicine.\u003c/p>\n\u003cp>We spoke with Luz about how our American food system has been colonized, how we can disrupt that system, and what we can do to honor and preserve the foodways of America’s native and rightful inhabitants.\u003c/p>\n\u003cfigure id=\"attachment_135521\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135521\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg\" alt=\"Bay Area professors Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Bay Area professors Luz Calvo and Catriona Rueda Esquibel \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: Can you tell us a bit about your and Catriona’s backgrounds, and what inspired you to write this cookbook?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Luz Calvo:\u003c/strong> Catriona and I are both Latinx and scholars of Latinx studies, and one side of both of our families are from Sonora, Mexico. But what really motivated us to write this cookbook was my breast cancer diagnosis in 2006. It was a big moment for me because I needed to figure out what constitutes healthy eating, but also what I should be eating. I did tons of research, and my findings on cancer-related diets were mostly based on the Mediterranean diet as a model for healthy eating, which wasn’t satisfying to me in terms of the food I grew up eating. So both of us started researching ancestral Mexican diets and food.\u003c/p>\n\u003cp>We found a \u003ca href=\"https://cebp.aacrjournals.org/content/14/12/2905\" target=\"_blank\" rel=\"noopener noreferrer\">2005 San Francisco based study\u003c/a> that showed Latinx born in the United States have twice the risk of breast cancer compared to Latinx who were born in their home country. This flipped the switch for us because we started to wonder about why one group is impacted by this more than the other, and this turned into more questions. Dietary factors were briefly mentioned in the study, but it didn’t explain why.\u003c/p>\n\u003cp>Then, we did more research and found a phenomenon called the Latina/o Immigrant Paradox, which is that overall, Latinx immigrants arrive in the United States a lot healthier, and throughout generations, they start to lose the health benefits they had when they arrived. With that in mind, it started to feel right to eat this way, and we dove deeper into this way of eating.\u003c/p>\n\u003cfigure id=\"attachment_135522\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135522\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg\" alt=\"Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-800x900.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-768x864.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1020x1147.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1067x1200.jpg 1067w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the food system been colonized in the Americas?\u003c/strong>\u003c/p>\n\u003cp>When we looked at the foods of Mesoamerica, we looked at the healthiest foods that were grown by indigenous peoples for thousands of years and that continue to be grown today, such as beans, corn, squash, \u003cem>quelites\u003c/em> (edible wild greens, specifically \u003ca href=\"https://cuesa.org/food/lambsquarters\" target=\"_blank\" rel=\"noopener noreferrer\">lambsquarters\u003c/a>), and \u003cem>verdolagas\u003c/em> (\u003ca href=\"https://cuesa.org/food/purslane\" target=\"_blank\" rel=\"noopener noreferrer\">purslane\u003c/a>). Most of this diet is plant-based. When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. These types of food have historically caused many health problems. So, as a political statement and analysis, we wanted to draw attention to the multi-facets of colonization toward Chicanx/Latinx people.\u003c/p>\n\u003cp>Of course, there’s also the colonization of the Southwest, which imposed the American diet on Mexican communities. At the turn of the century, Americans have tried to convince Mexican mothers to start feeding their kids sandwiches instead of tacos, and that white bread was better than corn tortillas.\u003c/p>\n\u003cp>When I think about decolonizing our diet, it’s not just about health because our bodies are connected to the air, the water, and the food supply. We have to be thinking about bigger issues and focus on decolonization as a framework. Moreover, we have to acknowledge that farmworkers are also being exploited in the fields so that we can eat fresh vegetables, and the water is being polluted while indigenous peoples have been denied access to their land for ceremonies and growing their food.\u003c/p>\n\u003cfigure id=\"attachment_135523\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135523\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg\" alt=\"Plant-based dishes discussed in 'Decolonize Your Diet'\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the common misconceptions about Mexican food that you’re addressing in your cookbook?\u003c/strong>\u003c/p>\n\u003cp>If you look at Mexican cuisine regionally and also throughout time, there have been infinite variations on every dish. For example, we like to talk about tamales. Here in the United States, especially California, there are particular varieties of tamales that have been considered “authentic.” But that’s not quite true. If you go to Mexico today, you can see so many different kinds of tamales that we have never heard of. Also, if you look at this historically, tamales were sold with a wide array of fillings, many of which were plant-based, sweet, or filled with animal meat that was hunted beforehand. There’s also that misconception where Mexican food is very meat- and cheese-based. It’s not that common for people to eat that way in Mexico.\u003c/p>\n\u003cp>\u003cstrong>What are some native ingredients available here in the Bay Area that folks may not be aware of?\u003c/strong>\u003c/p>\n\u003cp>There’s a huge lack of knowledge around these ingredients, such as tomatoes, squash, and corn. The assumption is that tomatoes originated in Italy, which isn’t true because the seeds are cultivated from here. You can also find squash in farmers markets with Italian names, when in fact they’re native to the Americas. I’ve also seen \u003cem>verdolaga\u003c/em> (purslane) in farmers markets, which I think is cool to be reclaimed, as well as \u003cem>quelites\u003c/em> (lambsquarters) and wild onions. Verdolaga tends to grow wild in the fields and has traditionally been a part of Mexican diets.\u003c/p>\n\u003cfigure id=\"attachment_135524\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-135524\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg\" alt=\"Edible wild greens (lambsquarters)\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-1020x680.jpeg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Edible wild greens (lambsquarters) \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thinking about Thanksgiving, a holiday rooted in America’s colonial history, what are some ways we can start decolonizing what we eat?\u003c/strong>\u003c/p>\n\u003cp>One thing we always think about in terms of decolonization is the importance of having gratitude, offering blessings, and recognizing the labor that went into the food. Grounding ourselves in gratitude and appreciation as a daily practice can be vital toward food decolonization.\u003c/p>\n\u003cp>I also want to point out that we can take personal steps to decolonize how we eat, but I also think that we should take active stances of solidarity with indigenous peoples on this land. Learn about the food you’re eating and the labor that made it possible for that food to come to your table. Because all of this is interconnected, we have to step up our engagement in political processes that are affecting us as humans and the planet. America has a complex colonial history, so we have to start becoming more aware of these issues in order to get there.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Find more tips in Luz Calvo and Catriona Rueda Esquibel’s cookbook \u003c/em>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet\u003c/a>\u003cem>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/11/15/6-foods-native-to-the-americas/\" target=\"_blank\" rel=\"noopener noreferrer\">learn more about foods that are native to the Americas\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In 'Decolonize Your Diet', Bay Area professors Luz Calvo and Catriona Rueda Esquibel redefine \"traditional\" Mexican food and explore indigenous traditions that are still kept alive today.","status":"publish","parent":0,"modified":1574789284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1256},"headData":{"title":"What It Means to Decolonize Your Diet | KQED","description":"In 'Decolonize Your Diet', Bay Area professors Luz Calvo and Catriona Rueda Esquibel redefine "traditional" Mexican food and explore indigenous traditions that are still kept alive today.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135518 https://ww2.kqed.org/bayareabites/?p=135518","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/19/what-it-means-to-decolonize-your-diet/","disqusTitle":"What It Means to Decolonize Your Diet","path":"/bayareabites/135518/what-it-means-to-decolonize-your-diet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Savannah Kuang, CUESA Staff\u003c/i>\u003c/p>\n\u003cp>As we approach Thanksgiving and the holiday season, many families are preparing to celebrate this holiday with gratitude, food, and quality time together. However, Thanksgiving also comes with painful colonial origins and a reminder of the atrocities indigenous peoples had to face, and still face to this day. Stories told about the first Thanksgiving \u003ca href=\"https://www.nytimes.com/2017/11/21/us/thanksgiving-myths-fact-check.html\" target=\"_blank\" rel=\"noopener noreferrer\">erase that history and cover up difficult truths\u003c/a>.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11638976,arts_13850246","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThanksgiving also provides an opportunity to dismantle that narrative and decolonize the American tradition, which can be done through food, standing in solidarity with indigenous communities, and learning about the history that goes against the American mythos.\u003c/p>\n\u003cp>In their cookbook \u003cem>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing\u003c/a>\u003c/em>, Bay Area professors Luz Calvo and Catriona Rueda Esquibel reclaim the pre-colonial roots of Mexican cuisine, exploring indigenous traditions that are still kept alive today. They promote a plant-based diet rich in plants native to the Americas while embracing food as medicine.\u003c/p>\n\u003cp>We spoke with Luz about how our American food system has been colonized, how we can disrupt that system, and what we can do to honor and preserve the foodways of America’s native and rightful inhabitants.\u003c/p>\n\u003cfigure id=\"attachment_135521\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135521\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg\" alt=\"Bay Area professors Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Bay Area professors Luz Calvo and Catriona Rueda Esquibel \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: Can you tell us a bit about your and Catriona’s backgrounds, and what inspired you to write this cookbook?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Luz Calvo:\u003c/strong> Catriona and I are both Latinx and scholars of Latinx studies, and one side of both of our families are from Sonora, Mexico. But what really motivated us to write this cookbook was my breast cancer diagnosis in 2006. It was a big moment for me because I needed to figure out what constitutes healthy eating, but also what I should be eating. I did tons of research, and my findings on cancer-related diets were mostly based on the Mediterranean diet as a model for healthy eating, which wasn’t satisfying to me in terms of the food I grew up eating. So both of us started researching ancestral Mexican diets and food.\u003c/p>\n\u003cp>We found a \u003ca href=\"https://cebp.aacrjournals.org/content/14/12/2905\" target=\"_blank\" rel=\"noopener noreferrer\">2005 San Francisco based study\u003c/a> that showed Latinx born in the United States have twice the risk of breast cancer compared to Latinx who were born in their home country. This flipped the switch for us because we started to wonder about why one group is impacted by this more than the other, and this turned into more questions. Dietary factors were briefly mentioned in the study, but it didn’t explain why.\u003c/p>\n\u003cp>Then, we did more research and found a phenomenon called the Latina/o Immigrant Paradox, which is that overall, Latinx immigrants arrive in the United States a lot healthier, and throughout generations, they start to lose the health benefits they had when they arrived. With that in mind, it started to feel right to eat this way, and we dove deeper into this way of eating.\u003c/p>\n\u003cfigure id=\"attachment_135522\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135522\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg\" alt=\"Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-800x900.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-768x864.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1020x1147.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1067x1200.jpg 1067w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the food system been colonized in the Americas?\u003c/strong>\u003c/p>\n\u003cp>When we looked at the foods of Mesoamerica, we looked at the healthiest foods that were grown by indigenous peoples for thousands of years and that continue to be grown today, such as beans, corn, squash, \u003cem>quelites\u003c/em> (edible wild greens, specifically \u003ca href=\"https://cuesa.org/food/lambsquarters\" target=\"_blank\" rel=\"noopener noreferrer\">lambsquarters\u003c/a>), and \u003cem>verdolagas\u003c/em> (\u003ca href=\"https://cuesa.org/food/purslane\" target=\"_blank\" rel=\"noopener noreferrer\">purslane\u003c/a>). Most of this diet is plant-based. When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. These types of food have historically caused many health problems. So, as a political statement and analysis, we wanted to draw attention to the multi-facets of colonization toward Chicanx/Latinx people.\u003c/p>\n\u003cp>Of course, there’s also the colonization of the Southwest, which imposed the American diet on Mexican communities. At the turn of the century, Americans have tried to convince Mexican mothers to start feeding their kids sandwiches instead of tacos, and that white bread was better than corn tortillas.\u003c/p>\n\u003cp>When I think about decolonizing our diet, it’s not just about health because our bodies are connected to the air, the water, and the food supply. We have to be thinking about bigger issues and focus on decolonization as a framework. Moreover, we have to acknowledge that farmworkers are also being exploited in the fields so that we can eat fresh vegetables, and the water is being polluted while indigenous peoples have been denied access to their land for ceremonies and growing their food.\u003c/p>\n\u003cfigure id=\"attachment_135523\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135523\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg\" alt=\"Plant-based dishes discussed in 'Decolonize Your Diet'\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the common misconceptions about Mexican food that you’re addressing in your cookbook?\u003c/strong>\u003c/p>\n\u003cp>If you look at Mexican cuisine regionally and also throughout time, there have been infinite variations on every dish. For example, we like to talk about tamales. Here in the United States, especially California, there are particular varieties of tamales that have been considered “authentic.” But that’s not quite true. If you go to Mexico today, you can see so many different kinds of tamales that we have never heard of. Also, if you look at this historically, tamales were sold with a wide array of fillings, many of which were plant-based, sweet, or filled with animal meat that was hunted beforehand. There’s also that misconception where Mexican food is very meat- and cheese-based. It’s not that common for people to eat that way in Mexico.\u003c/p>\n\u003cp>\u003cstrong>What are some native ingredients available here in the Bay Area that folks may not be aware of?\u003c/strong>\u003c/p>\n\u003cp>There’s a huge lack of knowledge around these ingredients, such as tomatoes, squash, and corn. The assumption is that tomatoes originated in Italy, which isn’t true because the seeds are cultivated from here. You can also find squash in farmers markets with Italian names, when in fact they’re native to the Americas. I’ve also seen \u003cem>verdolaga\u003c/em> (purslane) in farmers markets, which I think is cool to be reclaimed, as well as \u003cem>quelites\u003c/em> (lambsquarters) and wild onions. Verdolaga tends to grow wild in the fields and has traditionally been a part of Mexican diets.\u003c/p>\n\u003cfigure id=\"attachment_135524\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-135524\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg\" alt=\"Edible wild greens (lambsquarters)\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-1020x680.jpeg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Edible wild greens (lambsquarters) \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thinking about Thanksgiving, a holiday rooted in America’s colonial history, what are some ways we can start decolonizing what we eat?\u003c/strong>\u003c/p>\n\u003cp>One thing we always think about in terms of decolonization is the importance of having gratitude, offering blessings, and recognizing the labor that went into the food. Grounding ourselves in gratitude and appreciation as a daily practice can be vital toward food decolonization.\u003c/p>\n\u003cp>I also want to point out that we can take personal steps to decolonize how we eat, but I also think that we should take active stances of solidarity with indigenous peoples on this land. Learn about the food you’re eating and the labor that made it possible for that food to come to your table. Because all of this is interconnected, we have to step up our engagement in political processes that are affecting us as humans and the planet. America has a complex colonial history, so we have to start becoming more aware of these issues in order to get there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Find more tips in Luz Calvo and Catriona Rueda Esquibel’s cookbook \u003c/em>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet\u003c/a>\u003cem>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/11/15/6-foods-native-to-the-americas/\" target=\"_blank\" rel=\"noopener noreferrer\">learn more about foods that are native to the Americas\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135518/what-it-means-to-decolonize-your-diet","authors":["5484"],"categories":["bayareabites_2254","bayareabites_95","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_1763"],"tags":["bayareabites_237","bayareabites_758","bayareabites_15584"],"featImg":"bayareabites_135520","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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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>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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